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  • Thread starter Thread starter sachsaca
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sachsaca

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I posted a question about bying a newer gs 500 and true to form and as to be expected I got all the info I needed. While exploring the internet and c-list I found a 1980 GS 1000 L for a wonderful deal. I had my heart set on something smaller but the thoughts of not getting that GS 1000 just couldnt be passed up so once again I've been bit by the gs bug. Thank you for all of your input and assistance you folks are wonderful. Here is wishing all yall a pig pickin with good ole tater salad Brunswick stew Green beans Corn bread and some Sweet tea. Sorry left the beer years ago for living water and sweet tea... Sachsaca :rolleyes:
 
sachsaca said:
I posted a question about bying a newer gs 500 and true to form and as to be expected I got all the info I needed. While exploring the internet and c-list I found a 1980 GS 1000 L for a wonderful deal. I had my heart set on something smaller but the thoughts of not getting that GS 1000 just couldnt be passed up so once again I've been bit by the gs bug. Thank you for all of your input and assistance you folks are wonderful. Here is wishing all yall a pig pickin with good ole tater salad Brunswick stew Green beans Corn bread and some Sweet tea. Sorry left the beer years ago for living water and sweet tea... Sachsaca :rolleyes:
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I'm okay with everything but the Brunswick stew. The only time I ever tried it I didn't care for it. Looks like something that came out of the garbage disposal and the taste didn't appeal to me. I had it at a place called Sprayberry's in Newnan, GA. Alan Jackson supposedly worked there in his high school days.
 
Good job !! I feel you'll be very happy with the extra cc's.

Now, how about some pics of your new ride ??:)
 
Cool!

Cool!

What a nice message; we like posts like that! So, you've got the "GS bug".....we know it well!:)

I agree with Billy's assessment of Brunswick stew. I love the other stuff you mentioned but Brunswick stew seems rather odd to me.
 
HI Mr. sachsaca,

Come Thou fount of every blessing and tune my heart. :)

Be sure to get us some pictures of your "new" GS. Thanks for your kind words. But what's Brunswick stew?


Thank you for your indulgence,

BassCliff
 
thank you

thank you

I had a gs1100 e red corbin gun fighter seat, v h 4 n2 1 and a huge stanley head light that lit up the back southern roads. watch out for deer here, we gat gobs of e'm
as far as brunswick stew goes I cook it about 150 qts at a time. pork beef chicken lima beans corn tomatoes potatos salt pepper spices mm mm good and of course along with about 120 lbs of pork shoulders. sounds like a cook out and ride to me:D
 
Congrats on the new ride, just sorry it's an '80. :o

Although the rest of the bike is top-notch, that
cuss.gif
petcock is the worst thing ever put on a GS.

.
 
about the petcock

about the petcock

Have any suggestions about that Not beyond putting on something new and better at all Here is the beauty of the bike my wife paid for it for me:dancing:
 
Congrats on the new ride and welcome to the family. Say hi to Uncle Jed and Granny for us. On the bright side you probably wont get swine flu eating coons and squirrels. :)
 
thank you

thank you

well thank you, i'll look it up and get busy soon as i go get it home. see there you gs resources strikes again
 
thank you and food

thank you and food

Any a yall boys eat pintos with fat back and corn bread?:eek:
 
sachsaca said:
Any a yall boys eat pintos with fat back and corn bread?:eek:
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If it hadn't been for pintos we'd have starved to death when I was growing up. Big bowl of beans and rice and either cornbread or cracklin' bread and I'm a happy camper.
 
thank you and food

thank you and food

yes sir i did forget the onion, Well i want to thank you all. you have made me feel at home here and welcome. thats a tall order. i'll stop this post here since its for the technical area. I would like to thank you, you on this site have been of great assistance to me. Ive asked a few question over the last few months and always been met with a kind answer. This will be it for me no need to respond, just thank you, we'll do this again in another arena. Sachsaca
 
sachsaca said:
Any a yall boys eat pintos with fat back and corn bread?:eek:
Click to expand...

Ha! I was raised on beans and cornbread. Well, sometimes we had beans and rice! And whatever else we could get out of our garden. My Dad makes a mean gumbo. I'm going to have to learn his recipe before he leaves us.


Thank you for your indulgence,

BassCliff
 
What a meal

What a meal

I find it amazing what stories Pinto beans will bring out.
When my wife and I were younger and money hit our marriage along with three kids we had some tight times. She was crying one night saying what will we do we have no food money. I said why not we can buy Pintos and bread and an onion for a meal. My wife had never been in this situation before, she agreed and said ok it's all we have. Well fast forward 6 years and now it is a weekend meal along with pan fried corn bread and cold milk and sweat tea. Pain is weakness leaving the body and today we are that much stronger... Love me some pintos
 
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sachsaca said:
... Love me some pintos
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Me too. Except where I am from we eat them with Jalape~nos and tortillas. :!: I am shocked to see that others have an appreciation for them. That fat back an corn bread does sound tasty.
 
Where are you from? Pintos in the south are a main staple, we cook them with a piece of fat back or a hog jawl in them. We put sliced onion on them and cook corn bread in the frying pan. I have a cast iron square frying pan that is about 70 to 90 years old and it makes the best corn bread alond with the best fried deer meat thats been battered with a heavenly mixture now that my friend is a meal. deer meat, pintos w/ onions and corn bread. As Andy and Barny would say MMM Aunt Bea, them sho is some good fixins... Quick fact, The Darlins on the Andy Griffith show were an actual group called the Dillards. http://www.youtube.com/watch?v=3SHnkg0mJA4
 
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Stew

Stew

Sachsaca, the brunswick stew sounds like what we call "Burgoo" here but without the lima beans.
Ed:cool:
 
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