One morning recently I was on my KTM 525 MXC sitting just below the trail head to “SUPER SECRET TRAINING LOCATION 2”. To get to SSTL2, you pop off Highway 121 where there is a narrow looking trail going up rather steeply to the top of the hill. It looks daunting, but it’s really no problem.
I was sitting there adjusting my neck strap and gloves after having to stop to take a cellular call when a Jeep Wrangler Safari pulled up. It hurt my eyes it was so shiny new. The driver and his girl (smokin hot redhead) were wondering if they could make it up that trail as it looked too narrow, so they asked me if I thought they could make it up.
I told them it was plenty wide enough if they take it easy. I explained how I used to go up it all the time in my Chevy 2500. The driver… the boy… was unconvinced.
At this point a pair of Ford F-350’s came down the trail. The second truck was pulling a trailer with a Bobcat on it.
I looked back at the boy, winked at the girl, flipped my visor down, and took off down the highway. A mile later I looked back. There was the Jeep. The boy didn’t sack up and try it.
Daily Archives: 04/04/2013
Recoil & Recoil.
I remember the first time I ate a Jalapeno. It made me cry. I was young… still watching Saturday morning cartoons. Just a kid. I think we had just moved to Fircrest, Washington. I remember going into the kitchen and seeing these peppers on the counter. Don’t remember why, but I picked up the pepper off the counter and started eating it. Never had one before, seen one even. I was unprepared and unfamiliar with the heat of that little thing. Thought I was going to die.
Now, if I’m in the mood, I can eat them whole like I would a carrot or something. I’ve learned to enjoy the heat. Tolerance is the word. I built up tolerance to the heat and found I liked the flavor. Took some time of course, but now I do not consider them to be all that hot.
Much is the same with recoil. Especially with Shotguns. I don’t mind the recoil and I enjoy the devastating results a shotgun can give you. People perceive spicy food’s heat, and recoil differently. This is based on familiarity and tolerance of the thing. The more you are exposed to it, the less it effects you. It’s not that one guy is packing more sack than the other guy… it’s just a matter of getting used to it.
Speaking of hot peppers in Fircrest. I remember pranking my brothers, Josh and Zack. I coated a couple apples in Tabasco Sauce. Multiple Coatings, let dry, coat some more, and let dry again. The apples looked normal. Then I made sure there was nothing in the fridge to drink. Then I filled the faucet with Tabasco.
Like a good big brother, I offered my brothers the apples. In a very short amount of time, the boys were in great distress and running around… they ran to the fridge… nothing… they ran to the sink. One of them put his head under and opened the tap. Hilarity ensued.
To this day I feel bad about it… but still laugh at the memory of it.
Speaking of Recoil. I got the latest issue of Recoil Magazine on my Nexus 7 Tablet. I had little interest in it, as I had cancelled the subscription. But since I knew Ian took over as Editor & Chief I thought I might give it a look through. I’m impressed. The magazine is good. I’m not through reading the issue, but I am liking everything I’m seeing. It’s less GQ with guns and more Gun Magazine, with Style. It makes most news stand gun rags look tired and old. If they keep it up, I’ll renew my subscription.