Brian's 4x4 Adventures

For Sale: 2008 Jeep Wrangler Sahara 2 Door 4×4 Automatic Soft Top

Apr 082012

I’m selling my 2008 Jeep Sahara. It currently has 50,225 miles on it and it is in great running order. The title is clean. I inherited the Jeep about a year ago and from what I understand it was in an accident. I don’t know any details, but it was repaired and it looks and drives like it was new. The inside is clean and the carpeting is in good condition. There are some scratches on the fenders and a couple on the hood (see pictures below). It is a soft top and the top is structurally sound (it does not leak.) To the best of my knowledge the Jeep has been driven mostly on country roads and freeways. It has been on a few dirt roads, but never has it been “off roading.” The sound system is factory, but sounds nice. It has a 6 disc CD changer, AUX port, and is Sirius ready. It also has a sub-woofer. It also has a heater and AC which works great.

I have to admit, if I didn’t already have another 4×4 I wouldn’t be selling the Jeep. She’s a lot of fun to drive and she is begging to have a few mods.. Larger tires, upgraded suspension, etc. It’s a great California car and with summer coming up some one will enjoy driving her topless!

I am asking $22,500 but I will consider any fair offer. Click HERE to see the official Craig’s List listing.

You can reach me between the hours of 8:30 AM and 10:30 PM at 949.338.8085 and please, serious inquiries only.

#045 – What Is It?

Off Road Trips and Write-Ups No Responses »

Feb 142012

‎#044 – Who Does His Hair Remind You Of?

2012 Project 366 No Responses »

Feb 132012

#043 – What? We’re Not Doing Anything.. Honest..

2012 Project 366 No Responses »

Feb 122012

#042 – The Sprain

2012 Project 366 No Responses »

Feb 112012

I’m the only person I know that can sprain an ankle while standing still, barefoot and on level ground. I had one foot off the ground and shifted my weight. Next thing I know, I’m WATCHING my ankle roll over and find myself standing solely on the side of my foot.

#041 – Mother Funker

2012 Project 366 No Responses »

Feb 112012

A craft sour blonde made by The Bruery. One of the best sours I have ever had. Too bad there's a limited supply, I could drink one every day.

#040 – The Bruery

2012 Project 366 No Responses »

Feb 092012

I have a brewery across from my office. These guys are constantly winning awards and our lot fills up every Friday afternoon when they open up and sell their wares. They just added the silo above and the red stripe was added today. Read more about them here.

#039 – On Tonight’s Menu at the Roadkill Cafe

2012 Project 366 No Responses »

Feb 082012

I was heading back to the office earlier today and caught a glimpse of this as I sped on by. About a quarter mile down the road, it registered what it was and I thought to myself “Self, that just might make a good Project 366 submission!” so I flipped a U-turn then flipped another when I found it again and I pulled the FJ over (in a “NO STOPPING ENTIRE BLOCK” zone and risked jumping out and snapping a few pictures.. Was it worth it?

Tony’s Little Italy Pizza

Restaurant Reviews from the Road No Responses »

Feb 082012

1808 N Placentia Ave Unit B
Placentia, CA 92870

(714) 528-2159

http://www.tonyslittleitaly.com

I have a business here in Placentia and one of my employees turned me on to Tony’s three or so years ago. After eating there the first time I almost fired his ass for not telling me about it sooner! Along those same grounds, I have been talking about it with my wife and daughter for a couple years now and just recently brought them to try it. They too were irked it took me so long to submit them to Tony’s pizza-y goodness!

When I say that they have the best deep dish pizza west of the Rockies, I truly mean it. That being said, I cannot speak for anything else on their menu since the pizza is all I ever order. It comes to your table piping hot and covered in sauce. The cheese is thick, flavorful and stringy when the pie first arrives and they give just the right amount of toppings to balance out all the other ingredients.

The true magic happens when you let the pie sit for a while. The cheese firms up a bit, the flavors from the sauce and toppings marry into the cheese.. It is amazing, but it still isn’t the “best” part of their deep dish experience.

The absolute best part about their deep dish pie is the crust. It is thick, soft in the middle and somewhat crisp on the bottom. And the edges.. Oh my god, the edges… They are Heaven in your mouth. Crisp, buttery with a hint of salty goodness. My mouth is on salivary overload just thinking about it!

Be warned though… The place is TINY and probably only sits between 25 and 30 people. Maybe even less so unless you plan on taking it home, there may be a wait for a table.

The other thing you need to know is that it will take around 45 minutes for your pizza to cook. As you sit there waiting, just remember, you can’t rush perfection and the pie is well worth the wait. Or just do what I do.. Call in the order ahead of time and if there’s no open tables when your pizza is ready, just have them make it to go.

#038 – Fun With Fisheyes

2012 Project 366 No Responses »

Feb 082012

My Nikon 10.5mm Fisheye lens is one of my all-time favorite lenses. I discovered it a number of years ago when I went to PMA in Vegas with John Shafer (aka PhotoJohn). I had to wait a few months for its release, but I added it to my collection as soon as it was. At the time I had been in a terrible photographic slump for going on two years. The purchase of this lens was the the cure. Thank you Nikon for adding this amazing lens to you product line!