But of course. However I blame sevenfoldtieguy. His collection of shell has to be the Pope & Young museum equivalent for horses...
You need to have strong will power to be a member of this thread.
On a side note, If you stick around here long enough, you will eventually start thinking of all cash expenditures in terms of shoes. For example, a conversation I had with my wife recently: that patio just cost 30 pair of shell Cordovan shoes!
Fortunately, she's understanding... More than I would be if the roles were reversed!
Oh my goodness, I AM normal!! Yes I think of many purchases in the terms of shell purchases including checks to the IRS, etc. Whew I was starting to get worried there for awhile! When I got home tonight the over sized hammock that the girlfriend wanted was sitting outside the garage, going to take me half a day to put that beast up in the yard. It was only one shoe instead of 30 pairs so I feel much better now about it ;-) But it is very important to keep the other half happy IMO.
Well, it's a slippery slope. I was grilling over a weber charcoal grill with little success yesterday. Long prep times to light the coals and cook everything. I thought to myself, damn I should really buy a Weber gas grill. Then I thought it's too much money, when I had just spent more than that on my last pair of cordovan boots.
Maybe I can help enable you to purchase another pair of shell instead of spending money on a gas grill....
I have both and grill at least 3 times a week 52 weeks out of the year. Almost 100% on the Weber charcoal. It can be tricky when the temp gets down in the teens below zero F but it still works just takes longer. Hopefully you have the 22" Weber which allows for more accessories. I go through 40 20 pound bags of charcoal a year. It goes on sale at most large box stores soon for ~$10 for 2 20 pound bags. Get a Weber charcoal chimney to start the coals and you can use a hair dryer to help the process go faster by placing it at the base of the chimney. Replace the grilling grate with a cast iron grate and learn how to sear and slide steaks with the coals directly under the meat to start the sear. Meathead has a great site on how to do it. Pick up the rotisserie, all meat taste better on a stick. Learn how to do the minon method to keep the coals going and control heat. And you will have some of the best eating you have ever had in your life that few restaurants can reproduce. Of course starting with prime cuts of steaks and good meat always helps.
Dinner is Served. (Click to show)