Coming to you live from the Crossbreed Holsters Studio.
Posted on 04/19/2015 4:36:15 PM PDT by RandallFlagg
The Armed American Radio broadcast with Mark Walters is on every Sunday 8PM Eastern, 5PM Pacific.
Coming to you live from the Crossbreed Holsters Studio.
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The AAR iTunes podcasts are usually available the following Monday
Are you sad because the GunTalk radio show with the awesome Tom Gresham ended it's last few minutes, and you have to wait a week for another firearms-related radio show to appear so you can listen?
Do you crave to hear from the experts across the nation about our current problems regarding twisted politicians inflicting their anti-gun agendas on free Americans?
Do you fear the way certain government groups like the ATF changing the rules in the middle of the game -making law abiding gun owners into felons overnight?
Do you enjoy going out in your yard on a weekend to grill up some juicy steaks...with a Smith and Wesson M&P Shield on your hip?
Well, pull up a chair. You're in for a treat!
AAR Ping!
Was there no GunTalk thread tonight, or did I just miss it?
I was cheffing Dad’s 91st Birthday Dinner here, with Sis and other Family and relatives, so I didn’t post. I assumed mylife would do it. Caught the 2-5pm live GT show while I was prepping the courses. I should be free next Sun, to help out.
Have a good, safe week, All...
Well, I hope all went well. Happy Birthday to your Father!!
If y’all need another backup, I’d be happy to do so. Just send me the ping list, and I’m on it.
(Question for ya, carriage_Hill: Were you grilling while armed? If so, what did you cook, and what were you wearing? Inquiring minds want to know.)
Thanks; it was a good gathering of Family and Friends.
I’m always armed. I have 1911 5” Kimber .45cal ACPs, worn under loose cotton s/s shirt. They print, but I don’t care.
1st course was Bruschetta on fresh Italian bread. 2nd course was Lobster Bisque, made from scratch. 3rd course was Allen Bros Prime 10oz Filet Mignon or 14oz Ribeye, topped with white truffle butter medallions, ‘loaded’ (bacon bits, cheese, scallions, roasted red peppers) mashed potatoes from scratch, homemade brown gravy, shoepeg white sweet corn. 4th course dessert was Talenti Pistachio Gelato drizzled with 30yr Balsamic Vinegar. BURP...
Randall,feel free to post the thread if you wish. You can find the pinglist on mu home page.
Sorry I missed posting again last night,
I have been getting lots of family calls on Sunday nights.
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