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Maggie’s Motivational Pic Thread v2.0 - - New Rules - See Post #1

sweet_sweet_buns_18.gif
 
Col Jeff Cooper approved!
But do you have a magazine for it?

Motor Sargent was a prick but had a Delta Elite 10mm he let me shoot years ago. So sweet!
Yes, I have 3 original mags. This was one of the first 100 made. (Although there were only about 1500 made, so not that big of a deal)
20201010_182409.jpg
 
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Yes, I have 3 original mags. This was one of the first 100 made. (Although there were only about 1500 made, so not that big of a deal)View attachment 8419358
Not the same as the Bren but somewhere in my shop there is a stainless Colt 10mm mag that I assume is from a Delta, but I never owned one. No idea where I got it. I looked hard at them back in about ‘88 but never got one.
 
@lash, can we discuss what's going on here because it looks phenomenal... Especially whatever is happening up top.

Looks like chicken cacciatore to me.
Ed Zachery. Well, sorta.

I use what I have in the house, so substituted a few types of sliced olive for the mushrooms. Plus, the addition of various peppers, some hot, some not.

Here is one I made this week using a bunch more veggies, because they had to be used up. After browning but not cooking through the chicken, remove it to a plate and deglaze the pan with red wine before lightly sautéing the veggies.

Then add sauce or fresh tomatoes (or salsa if that what you have in the house). Let that bubble and then add the chicken back in. Cover and simmer for a while until you can’t stand it anymore and have to eat it.

Serve over a starch of your choice. Enjoy.

1715877798375.jpeg


1715877853445.jpeg


There were a couple jalapeños in this one, but they were lame, so more heat next time. Maybe a habanero.
 
o

Not the same as the Bren but somewhere in my shop there is a stainless Colt 10mm mag that I assume is from a Delta, but I never owned one. No idea where I got it. I looked hard at them back in about ‘88 but never got one.
I honestly forget the year ('85 maybe?), but my DE was the very first one in California. Very low 4 digit ser#.because rules
20211118_085921.jpg
 
Ed Zachery. Well, sorta.

I use what I have in the house, so substituted a few types of sliced olive for the mushrooms. Plus, the addition of various peppers, some hot, some not.

Here is one I made this week using a bunch more veggies, because they had to be used up. After browning but not cooking through the chicken, remove it to a plate and deglaze the pan with red wine before lightly sautéing the veggies.

Then add sauce or fresh tomatoes (or salsa if that what you have in the house). Let that bubble and then add the chicken back in. Cover and simmer for a while until you can’t stand it anymore and have to eat it.

Serve over a starch of your choice. Enjoy.

View attachment 8419463

View attachment 8419464

There were a couple jalapeños in this one, but they were lame, so more heat next time. Maybe a habanero.
Many thanks, awesome post... I came for the rifles but I stayed for the life lessons. 😂🍻