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BUCKSKINS & BLACK POWDER
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FRONTIER'S
LUBES & RUST INHIBITORS

Patch lube, case lubes,
bullet lubes,
rust inhibitors.

All natural - No chemicals
W/Bear Oil(Limited)


* FOR SALE *
1857 Zulu 12ga Black Powder Shotgun
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Buckskins & Black Powder Fox Hunt
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BOOK REVIEWS:
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America's Future:
written over 20 years ago...

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Non-Fiction:

Historic art based on subjects from the early frontier period in America during the 18th century to World War II themes.
Historic Artwork~Paintings~Drawings Prints and Haversacks




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Colorado's Vintage Trains!
Riding the rails on Colorado's narrow gauge railways is a wonderful family adventure.
Georgetown Loop Railroad
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& Southern Railroad
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ISSN: 1529-6520


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*** NO MUZZLE LOADERS OR MODERN FIREARMS SHIPPED TO:
NJ, NY, IL, AK, HI, D.C. ***


BUYING:
***BEAR FAT*** & Elk Buglers, Elk Teeth, Buffalo teeth, Bison Horn Caps!
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JUST IN!! VARIOUS ANTIQUE MUZZLE LOADER LOCKS.
       
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** RARE ANTIQUE ** C.L Graves
Over / Under .36/16ga ( possibly a 20 )


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MODERN FIREARMS



From time to time we come across some quality modern center fire firearms.
As they become available to us and are reasonably priced, we will put them up for sale.

ALL CENTER FIRE ARMS MUST GO TO A LICENSED FFL DEALER/PERSON!

A licensed FFL dealer/person will need to email us a copy of their FFL.

Payment methods and instructions are found on our
FIREARMS SALES PAGE

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WE ADD NEW RENDEZVOUS AS THEY BECOME AVAILABLE TO US


The American frontier, said Frederick Jackson Turner, was “the meeting place between savagery and civilization.”
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Check out the Weekly ~ Monthly ~ Annual Shoots and other Events In Your Area.
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MGO SPORTSMANS GUIDE


Get the latest News, Laws, and related information on firearms,
Muzzle Loaders, Hunting, Fishing, related Accessories, and more.


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COMFORT FOOD RECIPES


Recipe: The Best Beef Stew
Taste of Home

When chilly weather starts to creep in, only one food can really warm our bones: a hearty, flavor-packed homemade beef stew. While simmering on the stovetop, stew recipes fill the air with comforting aromas that make you feel cozy before you even take a bite. And then, that first bite: The meltingly tender beef mingles with chunks of starchy potatoes, sweet carrots and earthy peas in a thick broth. Pair a big bowl of stew with a slice or two of buttered homemade bread, and you’ll feel as cozy as can be.
This is hands-down our best beef stew recipe. It manages to balance big, beefy flavors and a wine-rich sauce, all without feeling too heavy. Its complex flavor comes from paprika, rosemary and herbes de Provence, a unique spice blend typically made with rosemary, thyme, oregano and lavender. But our recipe for beef stew’s real secret ingredient is a splash of balsamic vinegar—swirling it into the stew just before serving brightens the flavors and cuts through some of the fat for a lighter finish.
By Caroline Stanko and Lindsay D. Mattison
Recipe by James Schend, Pleasant Prairie, Wisconsin
    Ingredients:
  • 1-1/2 pounds beef stew meat, cut into 1-inch cubes
  • 1/2 teaspoon salt, divided
  • 6 tablespoons all-purpose flour, divided
  • 1/2 teaspoon smoked paprika
  • 1 tablespoon canola oil
  • 3 tablespoons tomato paste
  • 2 teaspoons herbes de Provence
  • 2 garlic cloves, minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 1-1/2 teaspoons minced fresh rosemary, divided
  • 2 bay leaves
  • 3 cups cubed peeled potatoes
  • 3 cups coarsely chopped onions (about 2 large)
  • 2 cups sliced carrots
  • 2 tablespoons cold water
  • 2 tablespoons balsamic or red wine vinegar
  • 1 cup fresh or frozen peas
  • Additional fresh rosemary, optional

  • Preparation Instructions:
  • In a small bowl, toss beef and 1/4 teaspoon salt. In a large bowl, combine 4 tablespoons flour and paprika. Add beef, a few pieces at a time, and toss to coat.
  • In a Dutch oven, brown beef in oil over medium heat. Stir in tomato paste, herbes de Provence and garlic; cook until fragrant and color starts to darken slightly. Add wine; cook until mixture just comes to a boil. Simmer until reduced by half, about 5 minutes. Stir in broth, 1 teaspoon rosemary and bay leaves.Bring to a boil. Reduce heat; cover and simmer until meat is almost tender, about 1-1/2 hours.
  • Add potatoes, onions and carrots. Cover; simmer until meat and vegetables are tender, about 30 minutes longer.
  • Discard bay leaves. In a small bowl, combine remaining 1/2 teaspoon rosemary, remaining 1/4 teaspoon salt and remaining 2 tablespoon flour. Add cold water and vinegar; stir until smooth. Stir into stew. Bring to a boil; add peas. Cook, stirring, until thickened, about 2 minutes. If desired, top with additional fresh rosemary.

  • Yield: 6 Servings

COOK BOOKS WORTH HAVING:
Southwestern Cookery; Indian and Spanish Influences
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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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PAYMENT METHODS ACCEPTED:
Personal Check - Postal Money Order
PAYPAL except for gun related items
NEVER SEND CASH!
CONTACT US

Send Payments To:
Stanley Koziol
24817 County Road 47.5
Boncarbo, CO. 81024
719-859-1960
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