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Friend of mine buys US boats all the time. The most important thing to have is the Title (ownership), the bill of sale and ensure boat numbers match on the title. The border seems more concerned about the trailer and yes, you still have to take the trailer to Canadian tire to get certified within a certain period of time. This is done all the time and just make sure you have the proper paper work as mentioned, pay the appropriate tax and It will be a breeze. Registration in Canada should be simple too. Color pictures of the boat, copy of the title(previous owner), copy of your receipt (bill of sale), copy of your license. This can be done on line. One important thing to remember is to keep a copy in safe place, of the receipt showing you paid the taxes and duty on the boat. 3 years from now Revenue Canada will be asking you to prove you paid the taxes on the boat. If you don't have that reciept you may have to pay again.

Oh, I posted a review on Google, Argo sent me a survey and I filled it out honestly, I have let them know in no uncertian terms where they dropped the ball. Funny thing is almost all the Google reviews are glowing but you'd be surprised how many other reports I have had with experiences similar to mine. Anyway, I am happy now, I have a dealer close by that knows his stuff and can service my Argo when needed. As a bonus I am even going trout fishing next week to a little lake I haven't been able to fish for several years now because I couldn't manage to haule the boat and motor to it any more. So looking forward to it 😊

Funny how things work out sometime. Yesterday I was rummaging in the freezer to find some venison as I had a hankering for jerky. I found two packs of loin and to my surprise found a vacuum bag with some beef tenderloin trim in it. Great, gives me an excuse to pull out the sous vide. So I coated the meat in spice rub, put it in a vacuum bag and added 2 huge crushed cloves of garlic and three sprigs of fresh cut rosemary and a wack of Worcestershire sauce then sealed the bag. Right on, now lets see what we have for mushrooms. Oh crap, they don't look to good, damn. A while later wifey goes out for a walk and when she comes back she's all excited and tells me there's 3 puffballs on one of our neighbour's lawn. WooHoo I didn't get any last year. Well I had to wait till he got home before I went over and when I went over there was only one left. Turns out someone had stopped and stolen two of them from his lawn without even asking, but I got lucky and he said I could grab the last one as he wasn't really into them, perfect. So I decided to take a slow tour around the country block and see if I could spot some more. Found one but it was too late, turning yellow. Then about a mile from home I'm touring by another place and I see two small ones on their property, so I go to the door and ask him if he used them. No problem he says go grab them. Right on, now I have three, one small one, one medium and the big one I first got, all in good shape too. I know my buddy up the road really likes them so I drop off the medium one for him and then drop off the small one to a new young couple who recently built across the road and had never tried them. it was too late for today but I sure am looking forward to dinner tomorrow, so is wifey. I will cut 3/4" slabs, dip them in an egg wash and then a mix of my smoked bread crumbs and fresh grated parm before frying up in a very hot cast iron pan with bacon grease. I'm drooling just thinking about it. Like who needs restaurants, not that you could find this dish anyway. Here's a pic of it, just under 5lbs. That's a bushel basket to give you an idea of size. It's in the fridge now. I might even dehydrate some of it if there's enough left over, you can leave chunks whole or powder it to use as a flavouring and thickener for stews. Plus I know where there's one still in the ground, I'll check on it daily to see if its still growing.

You can't blame this on people not getting vaxxed, that's total bull and you know it. Whether they were vaxxed or not, someone brought it there. The vax doesn't stop you from getting the rona,and you stil spread it too. I know more sick people who are vaccinated than i do unvaxxed. I'm not for or against it, just saying.....its not the un-vaxed that are spreading it around. S.

Lemon chicken, corn cob and tater salad. Simple as it gets. Have not had lemon chicken over charcoal in a long time. It was a fav as a kid. Pop made it many tines when we had picnic days at 6 Mile Lake. Those were the days,,,,,,,

some of us old people need to put them on the fridge with a magnet so we don't forget, see above post, now I know why I forgot.

If they're too lazy to even send out automatically processed renewal forms, they ain't getting my money.