Archive for February, 2012

2000 Yamaha XL800 Jet Ski PWC Watercraft White Purple 2 Stroke Delaware Title

2000 Yamaha XL800 with original genuine Yamaha XL cover – Excellent condition with very low hours only 89h. Garage kept and used in fresh water only- Just came down from Delaware. – Recently serviced by an authorized Yamaha dealer. Usual scratches on the rubber bumpers but otherwise is scratch free, please look over the detailed pictures. – The Wave runner has a large storage bin in the front and under the rear seat is a cooler that can be used to hold drinks or other equipment. Plenty of power to pull a skier, wakeboard or tube. – Low hours – 89 hrs. – 120 horsepower 784 cc 2 cylinder engine – Fuel — 18 Gallons – Reverse – Length – approx. 10′ – Delaware title and registration – We can help you save State tax on purchase price by registering your new jet ski in state of Delaware, trailer has current registration and title so It can be exported or taken to Canada – 135 hp twin great on gas. Top speed at 62 mph, has reverse, tilt steering, trim, – 150psi per cylinder – Yamalube only used in this jet ski – Stored indoor over the winter, original seat – Winterized every year, used only few times – Will consider trade for Newer jet ski. – TRAILER IS NOT INCLUDED WITH JET SKI BUT IS AVALIBLE FOR ADDITIONAL 0 (TRAILER HAS TITLE)
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Posted by admin - February 29, 2012 at 8:23 pm

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Go Pro: Gheenoe 15’4

gheenoe 15’4 high sider. a gheenoe going down a river. filmed on a gopro 960
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Posted by admin - February 27, 2012 at 1:24 am

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Isha Foundation – Mt. Kailash Manasarovar Yatra 2007

www.ishafoundation.org I have been to many truly sacred places, I have been to many truly powerful places. I have seen many powerful beings, when I bow down to them I am genuine, but I bow down to them a little less than I would bow down to my Guru, always. Now when I bow down to Kailash I bow down to it the same way that I would bow down to my Guru. Never before have I done that in my whole life. – Sadhguru To see the grandeur of a mountain one must keep one’s distance; to understand its form one must move around it; to experience its moods one must see it at sunrise and at sunset. But to truly know it, one must journey the mountain with a Master, an Enlightened Being. Regarded as the spiritual centre of the universe, Mt. Kailash is revered by Hindus, Buddhists, Jains and Bonpos alike. For Hindus it is on top of this wondrous peak that Lord Shiva resides in an eternal state of meditation, creating the sustaining force that holds the universe together. Tibetans have aptly named this mighty rock as ‘The Precious Jewel of The Snow”. It is here that the great Tibetan mystic, saint, and poet Milerapa wrote a hundred thousand poems on Buddhism. For Jains, Mt. Kailash is the site where their first prophet achieved enlightenment. For the ancient religion of Bon, it is where their founder descended from the heavens. Legend according to Tibetan tradition has it, that whenever a certain number of realized beings gather in this location, Gautama Buddha physically manifests himself

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Posted by admin - February 24, 2012 at 6:38 am

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Mussel Shell Knife

Fresh water mussel shell knife scraper.
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Posted by admin - February 21, 2012 at 11:26 am

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Korean beef barbecue (“LA Galbi”)

How to make real LA style Korean BBQ. Recipe is posted on my website! www.maangchi.com Ingredients (for 4-6 servings): 3.5 LB (1.5 kg) of LA style beef short ribs, soy sauce, water, honey, garlic, onion, ginger, pear,sesame oil, sesame seeds, black ground pepper, soybean paste, hot pepper paste, green onions, lettuce, perilla leaves, green chili pepper, cucumber, and carrot. See photos and descriptions of ingredients on my website: www.maangchi.com Directions: 1. Trim excess fat from the short ribs and rinse a couple times in cold water. 2. Soak the ribs in cold water for 10-20 minutes to remove the blood. Make marinade: 1. In a large bowl, add 1/3 cup soy sauce, 1/3 cup water or cooking wine, and ΒΌ cup honey (or 1/3 cup brown sugar). 2. Blend 1 Korean pear (about 2 cups’ worth), 8 cloves of garlic, 1 medium onion, and 1 ts of chopped ginger until it turns into a white creamy liquid. 3. Add it to your soy sauce base and add 2 tbs sesame oil. *tip: If you can’t find a Korean pear, use 2 ripe bosc pears. I sometimes use bosc pears and they work well. 4. Rinse the short ribs in fresh cold water a couple more times to remove any remaining bone fragments. Drain the water. 5. Add the ribs to the marinade and mix it well, by hand. 6. Keep it in the refrigerator for at least an hour. Overnight is better, but an hour is ok if you are short of time. Make dipping sauce: 1. Mix these 2 tbs soy bean paste, 1 tbs of hot pepper paste, 1 stalk of chopped green onion, 1 clove of minced
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Posted by admin - February 18, 2012 at 4:24 pm

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