A birthday slathered with awesomesauce...

I woke up early and did some internets chores, and then Shootin' Buddy arrived and we were off!

The first stop was Le Peep, where I ordered Huevos Con Chorizo because not only does it taste good, but it's the most fun thing to say on the whole menu. Suitably fortified with jalapeños, cheese, eggs, and snausage, we continued on to Popguns for some serious blasting.

I ran quick hundred rounds through the Ciener .22 unit on my old Colt which, since it hasn't been cleaned or lubed in probably 600 rounds, gave me a fair amount of time on malf drills. (Unfortunately, that's one thing the .22 is not good for; the differences in lockup and extraction, the different spring/slide weight, and the fact that the slide doesn't lock back on an empty mag kind of limit its utility for some drills...) Fifty rounds of S&B through the Springer Pro, and then it was time for fun: I'd brought my 3" 625 and had some Magtech 250gr LFN that desperately needed shooting... Why do I shoot a three inch DA revolver better cold than a single action auto? (Answer: A LOT more dryfire time with wheelguns...)

Off to Elmore's (which, BTW, has the best selection of bucks-up serious 1911's in showcases I have ever seen. Ed Brown... Nighthawk... Wilson... They had a cherry stainless Delta Elite for less than nine bills, too, if anyone's looking...) I picked up another 50 rounds of anti-bowling pin 147gr 9mm Hydrashoks (thanks, jtc!) for only $20, and I think they had a couple hundred rounds left at that price.

A quick stop at home and then Borders before going to see Defiance (yay for machine guns and dead Nazis! Two thumbs up...) and then the pièce de résistance: Broad Ripple Steak House where I... omigodthesteak. I'm serious... just... day-ummm. The filet was amazing and they knew the secret to making me happy with a steak: Look, when I'm ordering a rare filet, I don't want to taste the special herbs in which you've coated it, I don't want to taste your chef's magic marinade or spices, I don't want to taste that it's been nearly pickled in butter... I want to taste still-twitching dead cow. If it's a good cut of beef, it doesn't need all that nonsense, okay? If I wanted a ton of salt and pepper and butter on my steak, I'd have put it there myself. The seasonings used on good beef should very faintly complement the taste; not drown it out. And this one was about perfect.

Anyhow, dinner was the perfect awesome end to a perfectly awesome day. Think about it: A birthday that involves chorizo, peppers, good friends, 1911's, big-bore S&W revolvers, books, machine guns, dead Nazis, asparagus, seared ahi tuna, and steak. Really, could it get any better? I mean, short of having Charles Schumer picking up my brass and carrying my shopping bag full of ammo while toadying obsequiously? No, I think not.

Thanks for the birthday wishes, everyone!