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But before we get into my new favorite topping, let me give you a rough outline of the makings of any baked fruit crisp. This mix is spread over the fruit mixture and popped in the oven for 40 to 60 minutes, while a resolution-weakening aroma wafts through your apartment.

There is simply nothing not to love. Oh, sure, it covered well, but what I really wanted was a big bite topping with every bite of fruit. Yet, uninterested in turning a healthful baked fruit dessert into something with the caloric heft of cheesecake, I refuse to double the topping to a two-stick of butter count.

Enter the darling Nigella Lawson. All this time, I thought I could love nothing more than a baked fruit crisp, and it took a single bite of a rhubarb-strawberry crumble at a Sunday afternoon barbeque to turn my back on the crisp, perhaps for good.

With a little leavening, the proportion of topping to fruit is closer to the gloried 1: In a mixing bowl, combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form.

Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. I used an oval dish this time, because they fit better in the bottom of a shopping bag. Remove topping from refrigerator and cover fruit thickly and evenly with topping.

Place pie plate on a foil-lined, if you really want to think ahead baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes. Your email address will not be published. You might want to check out the comment guidelines before chiming in. I Have a Question. Notify me of new comments via email. Yep, straight out of the box.

Here comes the good part: Have you tried making fruit cobblers? Making me hungry right now! My mom always made the best apple crisp.

Thanks for the hint! Your pictures make me drool. Must have a strawberry Rhubarb concoction NOW! Now, I say, Now! I need a lot of time to translate all ingredients but i will try it: Okay — I love food in general but these are great.

I even adapted it to a single serving. I have some small baking pans from pot pies and will take and apple or berries and just make a smaller version for myself.

Oh, crumbles — there is simply no better dessert! I also asked her to make a spare one and stick it in my freezer, in case for some reason I failed. How I crumble for it! My list just keeps getting longer and longer. Bake at until golden and bubbly — serve with whipped cream. I agree- crisps and crumbles are one of my favorite go-to desserts. Satisfying and can pass for healthful.

Oh, wow — a way to keep the right ratio of crisp to fruit? I am so there. Then I eat a bunch of it before it even goes on the cake. And scrape off some from neighboring slices when I have my piece of cake. I have a topping issue. Definitely with all of you regarding crumbles and toppings, the more the merrier. Yesterday I was browsing Baking from my Home to Yours and came across a recipe for strawberry-rhubarb crumble that looks very promising.

Now this could could actually turn me into a baker. I am SO salivating right now, just imagining the mix of sweet and tart and crunchy. And besides that, this sounds like the kind of recipes I gravitate towards in general. Just working with a handful of good ingredients in a straightforward way to create something wonderful. I agree that there is generally never enough topping.

I made this yesterday with some fresh apricots that needed to be used and strawberries and blackberries.

I doubled most of the ingredients and the folks at work practically licked the empty casserole. Next time I will try it with cornstarch, as the doubled fruit mixture seemed a bit murky from the flour.

Seeing the yummy sour pieces of rhubarb mixed in with the strawberries very nearly made me whimper. Oh, rhubarb, how much I miss you. I love your blog and have recently tried several of your recipes! Empanadas, black bean salad, and more. This crumble looks delicious. I believe the recipe is originally from Martha Stewart. The sugar cookies add a delicious crunch!

I made this last night with some strawberries I got last weekend at the farmers market — I got greedy and bought 5 quarts, made two batches of ice cream, six jars of strawberry rhubarb jam, and then had one quart still left!

A crumble to the rescue! This was really good, and devoured by my friends and I, but maybe I can sub the white sugar for brown next time? I made this last night for family and it was perfect.

I had a ton of rhubarb and some strawberries, and not enough time for a pie, so I went with this recipe—really great! I just made this. It turned out really yummy. Actually, I almost ate it raw because the topping was insanely good.

The perfect amount of tart to sweet and crumble to fruit. The only thing I might modify is a bit less flour because once cooled slightly, it became a bit too jello-like. The crisp looks delicious… somehow despite how simple and easy and fun it looks to make, they intimidate me. You really are hilarious and a joy to read… And your recipes are impressive and inspiring.

I used your baked-cherry-tomato sauce recipe a few weeks ago, but just for me, me, me alone! My boy was out of town at the time…. Crumbles and crisps really seem to be the thing these days!

There are articles on them in several cooking magazines here in France right now. I ended up adding way too much flour, and it was soooo frustrating. I want to try strawberries this weekend… Your recipe may become my winner! I made this last night and it was the belle of the ball!

I actually used rhubarb and substituted mixed berries for strawberries it was all I had and it was great. Thanks for the recipe, and I agree…good ratio. Made this the other night and it was absurdly good. I agree completely about the constant need for more topping, this one did the trick. I hate cutting in butter, so adore the melted butter thing. We added some fine chopped walnuts to the topping since we are nut fiends, and some cinnamon. I posted a recipe for rhubarb crumble myself today, but unfortunately i have no final photos becase we eat it before i had time to take pics!

My sister in law made your recipe last night for a potluck, it was delish! What does the capital A with the eyebrow over it mean? I want to make the recipe but the As with the eyebrows confound me. If you take out the A, you should have the correct quantities. Oh, wow, you saved my proverbial bacon today. I doubled it with no problem and took it to a barbecue…people were so full of the amazing grilled salmon most politely declined until one brave soul tried it and started moaning with pleasure.

I made my first cobbler last weekend using this recipe… had to guess a bit at the sugar and flour amounts since I was using peaches and strawberries. Still, it came out pretty great… tasty served cold or warm. Oh, and a nerd-alert moment… I love your instantly-updating Preview pane! Whatever it was, it tasted delicious. No cutting, rubbing, or processing of the topping—perfect! Peaches, get ready, here we come!

I made the strawberry rhubarb crumble this evening and it was awesome!

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My list just keeps getting longer and longer. Bake at until golden and bubbly — serve with whipped cream. I agree- crisps and crumbles are one of my favorite go-to desserts.

Satisfying and can pass for healthful. Oh, wow — a way to keep the right ratio of crisp to fruit? I am so there. Then I eat a bunch of it before it even goes on the cake. And scrape off some from neighboring slices when I have my piece of cake. I have a topping issue. Definitely with all of you regarding crumbles and toppings, the more the merrier. Yesterday I was browsing Baking from my Home to Yours and came across a recipe for strawberry-rhubarb crumble that looks very promising.

Now this could could actually turn me into a baker. I am SO salivating right now, just imagining the mix of sweet and tart and crunchy.

And besides that, this sounds like the kind of recipes I gravitate towards in general. Just working with a handful of good ingredients in a straightforward way to create something wonderful. I agree that there is generally never enough topping. I made this yesterday with some fresh apricots that needed to be used and strawberries and blackberries.

I doubled most of the ingredients and the folks at work practically licked the empty casserole. Next time I will try it with cornstarch, as the doubled fruit mixture seemed a bit murky from the flour. Seeing the yummy sour pieces of rhubarb mixed in with the strawberries very nearly made me whimper. Oh, rhubarb, how much I miss you. I love your blog and have recently tried several of your recipes!

Empanadas, black bean salad, and more. This crumble looks delicious. I believe the recipe is originally from Martha Stewart. The sugar cookies add a delicious crunch! I made this last night with some strawberries I got last weekend at the farmers market — I got greedy and bought 5 quarts, made two batches of ice cream, six jars of strawberry rhubarb jam, and then had one quart still left! A crumble to the rescue!

This was really good, and devoured by my friends and I, but maybe I can sub the white sugar for brown next time? I made this last night for family and it was perfect.

I had a ton of rhubarb and some strawberries, and not enough time for a pie, so I went with this recipe—really great! I just made this. It turned out really yummy. Actually, I almost ate it raw because the topping was insanely good. The perfect amount of tart to sweet and crumble to fruit.

The only thing I might modify is a bit less flour because once cooled slightly, it became a bit too jello-like. The crisp looks delicious… somehow despite how simple and easy and fun it looks to make, they intimidate me. You really are hilarious and a joy to read… And your recipes are impressive and inspiring.

I used your baked-cherry-tomato sauce recipe a few weeks ago, but just for me, me, me alone! My boy was out of town at the time…. Crumbles and crisps really seem to be the thing these days! There are articles on them in several cooking magazines here in France right now.

I ended up adding way too much flour, and it was soooo frustrating. I want to try strawberries this weekend… Your recipe may become my winner! I made this last night and it was the belle of the ball! I actually used rhubarb and substituted mixed berries for strawberries it was all I had and it was great. Thanks for the recipe, and I agree…good ratio. Made this the other night and it was absurdly good. I agree completely about the constant need for more topping, this one did the trick. I hate cutting in butter, so adore the melted butter thing.

We added some fine chopped walnuts to the topping since we are nut fiends, and some cinnamon. I posted a recipe for rhubarb crumble myself today, but unfortunately i have no final photos becase we eat it before i had time to take pics!

My sister in law made your recipe last night for a potluck, it was delish! What does the capital A with the eyebrow over it mean? I want to make the recipe but the As with the eyebrows confound me. If you take out the A, you should have the correct quantities. Oh, wow, you saved my proverbial bacon today. I doubled it with no problem and took it to a barbecue…people were so full of the amazing grilled salmon most politely declined until one brave soul tried it and started moaning with pleasure.

I made my first cobbler last weekend using this recipe… had to guess a bit at the sugar and flour amounts since I was using peaches and strawberries. Still, it came out pretty great… tasty served cold or warm.

Oh, and a nerd-alert moment… I love your instantly-updating Preview pane! Whatever it was, it tasted delicious. No cutting, rubbing, or processing of the topping—perfect!

Peaches, get ready, here we come! I made the strawberry rhubarb crumble this evening and it was awesome! Not too sweet, not too tart, just really, really delicious.

I added some rolled oats to the topping to give it some additional texture. Made this over the weekend with freshly harvested rhubarb. Really enjoyed the unique texture of the topping. I made this for my morning coffee group today but I wish I had read the comments first. The flour made the filling rather murky and left a taste of uncooked flour in your mouth.

I think next time I will use corn starch. I added oats to the topping mixture and it was delightful. A good recipe but I think the flour either has to be cut back or substituted.

Sorry to hear some people are having issues with the flour. I will update the recipe with a cornstarch swap. Thanks for the suggestions. I made it with the corn starch substitution and it is wonderful!

This was so yummy, Deb! I used frozen strawberries, and I always worry about them producing too much juice when they thaw out…so I added in a little tapioca in addition to the cornstarch: It was just perfect! Thanks so much, we served it after a perfect dinner of pigroast, Cuban garbanzo bean stew and your slaw tartar.

Thanks for sharing this recipe, Deb. I cooked it exactly as described except 3 TBS of brown sugar instead of sugar in the raw. I hate cooked fruit was making this out of obligation and I loved it. Thank you for the wonderful recipe. Finally seeing some rhubarb in my grocery store … this will be the first rhubarb recipe of the year for me!

Screw the diet plan. Abby — You can substitute any fruit you want, but you might want to adjust the sugar and flour accordingly. Apples let off less liquid than strawberries. A crisp is usually, uh, crispier, often with nuts and oats.

This has cake-like crumbs. Hi Deb Quick question — should this be refrigerated? Or is it ok to stay out at room temp covered of course? Do you have any other notable rhubarb recipes? It might be my favorite baked good — ever. Thank you for the introduction!

Will this be ok in the freezer in the uncooked state, and then do I allow to thaw or just put it in the oven? I am right in the middle of baking this for the first time, very easy to prepare I hope it tastes as good as it looks.

Love your blog and plan on coming back often! I have about 2 cups of rhubarb and a bowlful of strawberries, and I was hankering for something sweet. You have given me guidance to Nirvana, I am sure. Now, off to the kitchen….. Cutting up the rhubarb brought back many wonderful memories of sitting in my grandparents kitchen both have been gone many years as is the farm.

The taste of this was amazing, not too sweet not too tart, in fact I had a whole serving not a dessert person! The topping was perfect as well, I will keep this recipe to use again, especially for potlucks and backyard barbecues. This was excellent, everyone loved it. I added slivered almonds to the crumble topping — it was great. I liked that this is a really easy recipe.

It was as good as strawberry pie without the hassle of making a crust. This is the stuff. I made a double batch of the crumble—added a handful of oats—this is enough to cover two pie-plates of fruit and a little 5 x 8 sampler dish.

Great on blueberries too—the lemon—oh, yum. It was easy, and came out great. Thanks for the posting. Being a confirmed health nut and recipe tweaker, I made the following changes: Corn starch change was really good — I would have changed it anyway.

Just made this for 4th of July with pitted black cherries and rhubarb — same ratios of everything — and it came out deeeelish. OMG, this is spectacular! This is just right! Just made this and wrote about it … Delicious! I also used peaches and strawberries.

I guess I ended up making a variation of your recipe.. Anyway, thanks for the foundation and for having a rad blog! It looked so great, I followed the recipe exactly—something I rarely do! I made three—one to eat now, one to give away, one to freeze. I made this twice — once this weekend and again last night. The first version was spectacular, though I would use only 3 Tbs of corn starch next time. It was so simple to put together and easily doubled. The first version was so good that my dog ate half of it off the counter!

The version I made last night included blueberries instead of rhubarb. It was so quick to put together and delish! I would say it takes more time to slice up the strawberries than it does to put together the pieces. Will definitely add this to my recipe book. Upon realizing that I had pears in their death throes but still oh-so-edible and juicy , I immediately searched SK.

So I subbed in pears, gussied it up with some blueberries also in their twilight , and you would not even BELIEVE the smell coming from my oven right now. I made this the other night and it was delicious! I also added rolled oats to the topping mixture and it turned out so well! I will be definitely making this again.

Also just wanted to let you know I added a link on my blog to this recipe. It was a hit, and converted skeptics to rhubarb lovers. Followed recipe exactly, and I will be adding the teaspoon of baking soda to all of my crumbles…genius! I made this last night with the first spring rhubarb. I replaced both sugars with brown sugar and it worked very well.

I served it with greek yogurt mixed with lemon and orange peel. I loved the addition of baking powder to the crumb. I just made this tonight and OMG was it a hit! I usually just make a crumble by touch — some butter, oats, sugar, etc…so this was a bit different for me and OH LORD was it delicious.

This is the best crumble ever! Thanks for an easy recipe and tips to make any kind of fruit crumble. I used flour and it tasted just fine. I used all strawberries and cut back on the sugar in the filling only tablespoons.

I needed to use up some strawberries and decided to go with this recipe. It was very easy to throw together and very delicious. I think I cut the sugar down a little too much, but sprinkled on some raw sugar after it was done baking which not only sweetened it, but gave a wonderful crunch. I made this again to try the updated recipe with the corn starch, and liked it even better with that modification. Three Tbs was enough for me. In case anyone was thinking of reducing the sugar content, it did work just fine with half sugar and half Splenda in the filling.

I just made this, only used gluten free flour and added in some xanthum gum, and its wonderful! Stumbled across this recipe on your blog last year. It has become a staple in my home. Thank you so much. This is a delightful recipe. I just made it tonight, and the taste could not be better. However, I would like to suggest should Deb ever revisit this to say how many cups of strawberries approximately you should wind up with. Made a version that was heavier on the rhubarb alas it was the frozen variety and it and the lemon make a great tart crisp.

Fell asleep while it was cooling but managed to get a taste before stumbling up to bed! My son bought fresh raspberries and blackberries this morning, then I made a half and half pan—showing my OCD side by keeping the raspberries on one side and the blackberries on the other. It was so much fun to serve the two flavors, but by far the best part was the topping! Thanks for such a good recipe!! Made this using sour cherries, rhubarb, and strawberries.

I posted the recipe. I have made this at least 10 times in the last month. Thank you for something so wonderful and easy. I ate the whole thing for breakfast the other day. Thanks, i love your blog. It was way too tart and sour and lemony. It may be that the rhubarb in my backyard is more tart than what I am used to purchasing from the grocery store, but even if that is the culprit, it still tasted more of lemon than anything else.

If I try this recipe again, I would eliminate the lemon completely. And I made the recipe exactly as stated above well, I added a pinch of nutmeg. I recently discovered this site, and was thrilled to find this recipe right before going strawberry- and rhubarb-picking a few weeks ago. Kudos on a wonderful site. As a VERY amateur cook who has recently discovered a passion for all things culinary, your extensive descriptions and interaction with reader comments has been so helpful, and has made cooking seem less scary.

Thanks for helping me out! Still like to get a recipe for a fruit crisp blueberry in particular, coz i have a lot. I made a gluten-free version of this last night that turned our really well. The filling was also delicious — wonderfully lemony and not too sweet. Thanks for another awesome recipe! I made this last night after picking up my CSA share and finding 5!

Such a bright flavor with the added lemon zest. The topping is fantastic, with the perfect ratio of topping: Thanks for sharing your beautiful pictures on your site. Was psyched to get strawberries and rhubarb from our local farm.

Unfortunately this was way too runny. Maybe need to cook down the mixture first and further reduce the juices?? I knew this was going to happen as soon as I mixed the filling ingredients. Still tasty, but not good enough to serve to company. I need to do some more research. Thanks for the starting point though! And this was ready in the time it took to preheat the oven.

A plus in a busy house. I didnt quite have enough rhubarb, so I probably should have used less sugar. It wasnt too runny… just perfect! I used all white sugar. I increased the fruit slightly with additional strawberries to make 6 cups. It was wonderful, and we enjoyed the crumble for dessert and breakfast! I made this last night, but subbed blueberries for the rhubarb, it was delicious, my husband had two helpings! I will be picking up some rhubarb this week to try another one!

It always gets rave reviews…even from my extremely picky husband. Just wanted to say thanks, Deb! Your site is always the first I check whenever I need to impress! I made it last night for a July 4 shindig. It is the lemon zest that makes it truly great. The topping almost tastes like shortbread. Thank you, Deb for yet another winner! Your arroz con pollo, boozy baked french toast, and southwestern pulled brisket are also favorites in my kitchen.

Made this last night. First time using rhubarb the girl at the grocery store thought it was celery, so that tells you something and first time making a crumble or anything like it.

The first was excellent but this one…suffice to say this one may not survive the night. Thank you so so much. I made this twice this summer with strawberry and rhubarb — out of this world!

Made it with peaches last night — good but strawberry rhubarb was better. The first two times I made this crumble, I baked it without foil, then panicked when it was burning after only 20 minutes, then baked it the rest of the way with foil. Definitely bake it gluten-free with foil from the start, then brown at the end for 10 minutes — perfect! I always make cobblers, crumbles, crisps, etc instead of pies. It was always my favorite thing she made. Just made this for a family get together and it got rave reviews.

I followed your recipe exactly and used fresh rhubarb and strawberries. Thank you for a great recipe! Good lord this was delicious. I had appx five servings yesterday with ice cream. Thank you for ALL of your recipes! Love that when I searched for a strawberry-rhubarb recipe I found yours.

Made it last night for my girls and their boyfriends one who had never tried rhubarb. I made this last week for a post-Easter get-together, using up a bunch of strawberries that my 6-month-pregnant-self was convinced I could find the time to make into pie s for that weekend.

It was delicious — not too sweet with a great topping that made my husband start guessing at what ingredient made it taste so good. Thanks so much for the fantastic recipe! I just made this last night for a little patio get-together, and it was wonderful. I am a huge fruit crisp fan, and like this topping even more than my normal oaty go-to recipe. I really appreciated that no food processor was needed! Made this with some of the rhubarb from my CSA and it was fantastic.

The rhubarb made it a bit too sharp- tasting for my toddler, but my husband and I loved it. I was out of cornstarch and subbed flour; had no problems with any cloudiness. Thanks for great recipe! Do you think there was something wrong with my cornstarch? I put in the 4 tablespoons, but the fruit let out way too much juice, and it kept seeping while it was out of the oven. It tasted really good, but it was mushy soup: I just came across this recipe today.

I adjusted slightly, using 2 cups rhubarb, skipping the lemon zest in the topping and adding oats. Thanks for sharing — I am sure I will make this again! I love this recipe! I got rhubarb in my CSA bag a few weeks ago and went searching for something to do with it. Since then I have gotten rhubarb a few more times and have made a few versions of this recipe now — rhubarb and strawberries, rhubarb and blackberries, rhubarb and strawberries and blueberries.

I used more rhubarb because we have a crazy amount coming out of the garden. I also browned the butter in the crumb topping. Nar he comes from the north a day early here were first across the dateline. Dubonette suspension was called knee action by Chevrolet and it was American the knee part was the way it worked in relation to the axle the Olds is straight out twin wishbone independant with lever arm shocks Knee action gave a good ride in deluxe Chevs and early Vauxhalls providing it was in good order worn needle rollers gave a knock kneed look of excessive camber.

GM decided to put independent front suspension in all five car lines for Testing showed the wishbone was superior to Dubonnet, especially for heavier cars. So they went with Dubonnet for the high-volume Chevy and its Pontiac sibling, while Olds, Buick and Cadillac got their coil-spring wishbone front ends.

Before Ike took our house in Dec. Memories in the winter riding in our Plymouth with a blanket in back to keep me warm on a winter evening until the car warmed up — goofy things like that are memories to be cherished forever. I had quite a day on Dec. I put the top down — it was 65 degrees — and immediately drove out to the Sutter Buttes west of Yuba City. I cranked up the 8 track and though alone, had a wonderful afternoon in spite of it all. I moved to Cleveland in and one of the first things I did was go to The Christmas Story House and take a tour of it.

The house is now museum paying homage to the movie. The interior of the house looks like the house from the movie but only exterior shots of the house were used in the film. Across the street in a garage is a Olds Six like the Old Man had. Where abouts apparently unknown of the original.

Love that movie and as an Oldsmobile fan I loved that line and always felt like it described my father, of course that was prior to the sad death of Oldsmobile. Yes, that is one of our plates. Actually, Indiana offers a choice of two standard car plates. A few years ago, the In God We Trust plate was really popular because the regular plate was so ugly. But the new regular plate is kind of nice. If you want to pay a few extra dollars, there are something north of 80 designs, boosting everything from colleges, sports teams, civic organizations and so on.

A mind-boggling number of choices. But if, like me, you cannot wrap your mind around the concept of paying extra for a license plate, the choice is pretty easy.

Does one of those 80 designs honor Indiana native son Jean Shepherd? It should have the same design. Hey guess what I found over at Flick Lives! It was a great car. The olds six is now in Wasaga Beach On. Canada the car was blue but has been modified and is now black in colour. Lots of wonderful hubbub up there. It draws us Americans together as only pop culture can! Same to you all! We had friends over last night, and my s Christmas music playlist softly set the mood as we ate, sang and the kids recited Luke 2.

Happy Holidays to my fellow Curbside Classic folks and their families. I love the 37 Olds in that movie and Oldsmobiles in general. I thought maybe the place had originally been a bowling alley or still was. CC Effect strikes again! And yet Randy received a toy zeppelin. My favourites are the Buick and the 37 Oldsmobile.

My favorite Christmas movie of all time. Funny, I just finished watching it this morning, then signed into CC and here is this article. As someone notes, you can read all the trivia and goofs at the IMDB site. Those exteriors were shot in Cleveland, but most of the movie was done in Ontario, Canada: Christmas is drawing near to its end here in St. I hope all of you had a warm, peaceful holiday with loved ones. Thanks for the post. If you ever have the opportunity to see that show, its a real winner.

Looks great smack-dab in your living-room window! You know — so all your neighbors can see it. Thanks for the chance to remember Jean Shepherd.

Of course, I used to hear WLW and the night-time stuff he spoke about. That Taurus wagon with the fake wood paneling. That RV always cracks me up as does Eddie drinking beer on his Chonies whilst pumping the waste tank into the sewer…. I collect die cast model cars.

The Oldsmobile 6 has never been made as a model in ANY scale. Someone would make a killing on duplicating this famous car made known by The Christmas Story. I would die for a model of this car! Does anyone know if a model of this car exist? Your email address will not be published. Notify me of follow-up comments by email. Notify me of new posts by email. This site uses Akismet to reduce spam. Learn how your comment data is processed. Click here to view our privacy policy. About Arras WordPress Theme.

Posted December 24, at 5: Posted December 24, at 6: Posted December 24, at 7: Posted September 29, at 8: Was this car a manual if so 3 or 4 speed on the tree or floor and does this engine have a choke. Posted December 26, at 1: Posted December 24, at This is the front of the line! Even better, the scene Mike posted above this just played.

Happy Holidays, CC faithful! Posted December 24, at 8: Posted December 24, at 9: Still, my favorite Christmas flick, I mean, movie. Arranging the cars, at least staging them, was a nightmare. Posted November 9, at 6: Posted December 25, at 6: Posted December 27, at 5: Maybe now we know where the Plymouth stylists got the idea for their taillights.

Posted December 24, at 1: Posted June 9, at 1: Posted December 26, at Posted January 3, at 2: Posted January 25, at 5: Knee action 38 Chev. Posted November 18, at 4: Posted December 24, at 3: Posted December 25, at 5:

Introduction. Please note that most of these Brand Names are registered Trade Marks, Company Names or otherwise controlled and their inclusion in this index is strictly for information purposes only. The filly was bred by Northmore Stud, who were also on hand to see today's sale. The pedigree has received a couple of handy updates this summer - Best Of Days has been Group 3 placed in Australia and has a Melbourne Cup entry, while the two-year-old Foxtrot Liv (Foxwedge) has finished second in both the Weld Park Stakes (G3) and the Listed Ingabelle Stakes. Fukuoka | Japan Fukuoka | Japan.