I will also get up into the mountains and get some photos of the pine beetle kill that is devastating the pine forests. It is a sad, but natural, cycle. It is creating a very serious fire hazard in many areas as the trees die and dry up.

http://www.ext.colostate.edu/pubs/insect/05528.html

I am from the midwest, and one thing that makes Colorado so pleasant, for me, is the lack of humidity and the incredible amounts of sunshine. It can be 90 degrees in the summer, yet the heat is not oppressing, because sweat performs its function perfectly. The higher altitude also makes the evenings pleasantly cooler in the summer time.

The winters here are more mild than most people realize, too.

Just read the best comment on Busse knife sharpness ever! From bladeforums:

"[some Busse knives] I got would go through butter like a hot knife through butter. As long as you heated them up first. "

Brilliant!

I hope that you can get out here, Double M! Golden is conveniently 20 minutes west of Denver, 20 minutes South of Boulder, and about 75 minutes north of Colorado Springs. It's a great place to set up residence. Plus, you have Coors right at your doorstep <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

You're almost there, Raoul!

Is that supposed to be a good thing??

I like beer with actual flavor in it. Weird, I know.

LOL, they make several brands! I like their Blue Moon, personally.

Good morning, Evo. Yes, indeed, thanks to all of you! You were the life of the party last night. When you left, the Death Channel came to a grinding halt for the evening.

Are you back to 100% at this point?

+1 Blue Moon with Orange slices

Mustard Man,

I must partially disagree with your views of Busse knife sharpness. It's been my experience that it can vary widely. Some of the sharpest factory edges I've ever had were on Busses, and some of the least sharp were on Busses. However, it's not like they are all delivered with butter knife edges. On average, I'd say the sharpness of the knives I've had from them has been decent.

There you have it, Gambit! That's the recipe I use, too.

Thanks, CR.

It's too early to say, but I think 100%.