A quick snap while I was concentrating on refueling Spitz!

NB - I had deliberately set out to find how many miles/kilometres I could go on the 6 Imp. Gal. tank...because too many references said it would be X between fillups...and I wanted to know how far we might get with the main tank and 20 litres (+4 Imp. Gal. carried on board).  Well, it was never X, always X- a bunch.  Long story short, the loaded Van with 1098 fed by 1 1/4" SU on stock intake/exhaust would make 30 mpg or a bit better...so, 180 miles per tank, plus 120 miles on extra fuel.

That is SO Dean!

thats so so awesome

And thanks to the "ADAMS FAMILY" for this wonderful birthday gift two years ago-And pictured on the surround portion are some of my minis from the past-

BIG AL-

Guess I better show my face , from work

Mousy

lol true seen that pic

You look much happier in your AV Rick....lol

Here I am..having fun with a rear subframe replacement..

Caught...having run out of fuel at Barrow Creek on the Stuart Highway, NT, Australia.

But...I was carrying extra fuel...

Top left picture is my R50, 'Justa', purchased new in May, 2002. 

Top right image is my R53, the track beast, purchased from PBraun, shown here at Lime Rock Park a couple of months ago.

Bottom picture is my '87 (I think) 1275 purchased from Pologround, the car that gives me the most 'smiles per mile'...

I still have room in my standard two-car garage for one more Classic! 

No recipe, and no Mini, but here I am trying on a baby carrier with my test-dog Roxy!  She's guarding the door to my office right now... 

I had to add a pic of my little guy at about a year old.  I did try him in that carrier, once or twice!

Sorry....you can't fool me....used to live there.

Babyback ribs BBQ Special Dimitris! Just posted it on my facebook

heres the ingredients to my dry rub:

• 1/4 cup brown sugar
• 2 teaspoons chili powder (not powdered chili)
• 2 teaspoons sweet paprika
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1 teaspoon oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground pepper
• 1/2 teaspoon sinigang mix (tamarind mix used in filipino sour soup broth)
• 1/2 teaspoon ginger powder

Remove membrane from ribs, (you. Can do this with a fork and paper towel)

Cover the ribs with lemon juice and cover with the dry rub.

Place meat side down in an aluminum foil pan and cover with aluminum foil (shiny side up). 

Preheat oven to 300 deg F and place babyback ribs and cook for 2.5 hours.

Remove babyback ribs, remove aluminum cover cover and drain Juice. ribs at this point will be falling off bone so carefully turn ribs over (meat side up this time).

Brush your own BBQ sauce on meat and turn your oven to broil and put ribs back in oven uncovered and cook for 5 mins on each side (make sure keep brushing the ribs with BBQ sauce). The sauce and outer layer will be caramelized and have a charred finish but juicy and tender inside.

Enjoy With Beer! Happy Sunday guys!

heheh whats todays special?

Taken on the 2013 Goodbye Porkpie run in Central Otago. Don't come to NZ......the weather sucks and the scenery is terrible.....

Drew, I stopped by Mad Dogs near the end but they wouldn't allow a survivor classic mini in. I was willing to pay full price for an hour. I did walk through and see a few real minis in there. NEXT year. I swear.

Yes, more weight, more gray, older kids. I'm upholding the stereotype.

Hey Mark-

Haven't seen you for a couple of years.Bet the kids are growing way up. I see a little more grey in your beard...LOL. If you saw me you'd see that I haven't missed any meals...

MMmmmmmmmmMontreal Smoked MMMMeat!

MmmmmmumblemumbleMini_exhaust