Author Topic: Heard this was the place to be...  (Read 778 times)

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Offline Polishmeatballpizza

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Heard this was the place to be...
« on: April 16, 2016, 10:39:44 PM »
Hello, from SoCal. I don't have a GS, however, I do have  Buick. It's a 64 Skylark convertible, and I think I'm gonna need some help.
Good to be here.
-George

Offline GS66

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Re: Heard this was the place to be...
« Reply #1 on: April 16, 2016, 11:00:37 PM »
Welcome....you heard right!
Jim
North Mankato, MN

65 Gran Sport HT auto
66 Gran Sport Conv. 4 speed
66 Gran Sport Conv auto
66 Gran Sport Post auto
66 Gran Sport HT auto

Offline cwmcobra

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Re: Heard this was the place to be...
« Reply #2 on: April 17, 2016, 06:30:05 AM »
Welcome again and now I know your location.  With a 64 Lark, this is definitely the place to be!

Chuck
Steve Shuman's 1965 Skylark GS Convertible: Flame Red/401/4 BBL/Automatic - BCA Archival Preservation
1965 Skylark GS Convertible: Verde Green/401/2x4 BBL/4-speed - AACA First Grand National - AACA National Award - BHA Outstanding GS - BCA Senior Gold
1965 Shelby Cobra Replica

BCA 48497
AACA 91100

Offline elagache

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Welcome! (Re: Heard this was the place to be...)
« Reply #3 on: April 17, 2016, 09:36:19 AM »
Welcome Polishmeatballpizza to 65GS.com!!

Cheers, Edouard  :occasion14:

Offline cwmcobra

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Re: Heard this was the place to be...
« Reply #4 on: April 17, 2016, 10:40:53 AM »
PS:  I've never tasted a Polish Meatball Pizza, but it really sounds good!  Is this a secret family recipe??   :occasion14:

Chuck
Steve Shuman's 1965 Skylark GS Convertible: Flame Red/401/4 BBL/Automatic - BCA Archival Preservation
1965 Skylark GS Convertible: Verde Green/401/2x4 BBL/4-speed - AACA First Grand National - AACA National Award - BHA Outstanding GS - BCA Senior Gold
1965 Shelby Cobra Replica

BCA 48497
AACA 91100

Offline Polishmeatballpizza

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Re: Heard this was the place to be...
« Reply #5 on: April 17, 2016, 01:41:47 PM »
PS:  I've never tasted a Polish Meatball Pizza, but it really sounds good!  Is this a secret family recipe??   :occasion14:

Chuck
I'm still working on the recipe -  :cheers2:
-George