- the possibility of encountering very humid weather, tornadoes, hurricane-type winds,rain, hail, and wind, deer, moose and other large potentially dangerous road hazards, gravel, slippery iron bridges, road grooves and mud
- The relentless hours on the bike each day
- Ever increasing gas pump stops.
- Searching for affordable lodging every day (we both make too much money to sleep on the ground for 23 days)
- Extended time away from wife and family
- Just around 550 miles a day.....
- The scenery, the smells, the freedom of being out in the open.....
- The time together as father and son.....
- Electric jackets and heated grips for the cold, cooling devices for the heat, superior gloves, boots and helmets.....
- Excellent CB Radios and Sound Systems, GPS, Bluetooth, Smart Phones, iPads, Gel Pads, Bum Beads, Sheep Skin......
ELEPHANT STEW or How to Eat An Elephant
(Serves 3,800)
1 ea Elephant (Medium
Size)
5 gal Salt (Iodized)
2 gal Pepper
25 ea Bucket of potatoes
(peeled and cut into bit-site pieces)
15 ea Bucket of carrots
(small baby carrots)
2 ea 50 Gallon Barrel
of Chicken Gravy
2 ea Rabbits
(Optional)
~~~~~~~~~~~~~~~~~~~~~~
DIRECTIONS: Prepare elephant by cutting into small
bite-size pieces. Please note: This should take about 2 months. Add potatoes, carrots and chicken gravy into
a very large cooking pot/vat. Add the
prepared elephant pieces. Cook over a
very hot fire at 465° for about 4 weeks.
For added flavor, add the rabbits to the pot for the last 2 days of
cooking time. Caution! Only add the rabbits if absolutely necessary
as most people do not like to find ‘hare’ in their stew.
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