Todd Carpenter F/S
- By Brain71
- For Sale Items
- 34 Replies
Out of the hospital bump. Let's get this sold before I exit. Listening to offers.
If its a Dymondwood Diamond besides the cloth those things are pretty much indestructible.While I otiginally said no because of your diamond, I would have no issue to a Valley and a few cheap sticks, in fact I did just that when my son was 12 or 13. I had a Valley, my 1st table, and felt very comfortable letting him and a few of his friends have a birthday party while I stayed upstairs. It was pretty easy and painless as he only invited about 6 or 8 kids over. That's a big thing as 12 to 15 kids I probably would have said no.
Congrats on joining the 100 club. Always was my goal too. Only done it twice. I will watch your video later. BrianAfter 27 years of trying got my first Hundred Balls Run yesterday(GC5 Tournament edition with 4.5'' pockets).
Login to view embedded media
Aim-prediction lines that show the ball paths before you shoot (spin, cushions, slide/roll phases)
A physics-based AI opponent — play matches in Carambole (free / 3-cushion) or Danish pin billiards (Dansk Kägel)
Save and share your own drill setups
Bilingual (English / Swedish)
Gee whiz, what exactly do you find strange about that????I have to say, those are the strangest pics of a cue I've ever seen. Laying down in bed with feet/socks sticking up, while another person holds the cue...
THE SUSSEX SALOON BILLIARD HALL BAR & GRILL https://www.thesussexsaloon.com/the...hall-experience-in-new-jerseys-sussex-county/^^ I moved out of New Jersey when I was about 6 months old.... not to mention I wasn't playing pool until about 2 1/2 years ago. Lol...
I'll take a look on Google for those places.... anyone else have any recomendations?
Please don't tell me New Jersey is a pool-dead state... because that would ruin the whole trip!
Yeah, I'm pretty sure that she was the head chef of a Michelin Star restaurant in New York and had articles in papers and magazines about her. I'm still trying to get her to let me accompany her when she goes to Singapore, only during the F1 Grand Prix weekend though.It's an average. Most culinary school graduates start out at near- (or at-) minimum wage jobs and it can take years to get to even a basic livable wage (often sous chef) and then another few years if at all to be the head chef, which can be anywhere from decent to actually pretty darn good--but you also have to be pretty darn good.
Finally moving again to a house that can fit a nice 9-footer, it's been a while since I had a table / played. Really excited to get back into it. Had a nice GC1 but had to get rid of it...You also have 6 messages in 3 years, so you don't engage on here a lot.