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Welcome to eWillys.com, a website for vintage jeep enthusiasts. I update this website nearly every day with jeep deals, jeep history, interesting reader projects, jeep related info, and more.
These quick searches can help you find things on eBay. People list in the wrong categories all the time, so don't be surprised to see brochures in the parts area for example.
The links to posts below show jeeps grouped by models, condition, and other ways. Some of these jeeps are for sale and others have been sold. If you are unsure whether a vehicle is still for sale or not, email me at d [at] ewillys.com for more info.
There are plenty of interesting, unusual, historic and surprising stories related to Jeeps and their owners. In addition, some of these features have nothing to do with jeeps. This link will display all featured stories starting from the latest.
Looking for parts and not sure where to go? There are a variety of large and small new and used parts sellers both online and offline.
Importantly, the allure of buying a project jeep can be romantic. The reality of restoring a jeep can be quite different, expensive and overwhelming without the right tools and resources. So, tread carefully when purchasing a "project". If you have any concerns about buying a vintage jeep, or run across a scam, feel free to contact me for help, comments or concerns .
No updates Friday.
My kids got me a brand new Henckel 8″ Chef’s knife for my birthday. Thursday night, while making some Pig Skin tacos (Tacos de Chicaron), I managed to cut my finger. So, I’ll be taking the day off of typing 🙂 … tacos turned out great! I got the idea from the Taco place we ate at in Lexington, Kentucky.
So…do they cut themselves at the taco place also, which gave you the idea? If so they need some professional help.
James,
lol .. I’d like to think they are more skilled then that, but probably they do? Even when I cooked professionally, I’d cut myself occasionally. It’s easy to get sloppy with a knife when they aren’t razor sharp. This new Henckel is as sharp as it should be!
Dave, I never heard you mention that you cooked professionally, can you tell us that story?
I wanted to hear about the best meal you had on your trip?
Bob: hmmm …. that’s a tough one, especially since some of our friends cooked us dinner or took us out. How about the most unique dinner? The Mexican food we had in Lexington, Kentucky, included some outstanding empanadas with a chile verde pork skin filling. I liked the pork skin so much, that I made some chile verde pork skin tacos last night. Yum!
Mark: After going to college for a quarter, then leaving, I turned to cooking. I worked for 2 years at a gourmet burger place in Seattle serving breakfast and lunch. From there, I worked three summers at a resort restaurant, where I started with breakfasts and brunch, worked my way up to running an outdoor restaurant, then spent most of my time working the dinner line. The dinner menu was a blend of French and Northwest cuisine. We served things like sautéed mahi mahi in a macadamia buerre blanc sauce, Crab stuffed halibut in a lemon-lime buerre blanc sauce, snapper au-gratin, salmon poached in beef stock (I’ve since turned to using turkey stock, which turns out to be a perfect pairing with the salmon), and more. I’ve enjoyed cooking ever since (and is a great way to show off on a date). Many of the women I’ve dated don’t know how to cook. My oldest son learned that trick and has become a good cook in his own right.
After my time at the resort, I considered attending one of the Culinary Institutes. I also went to work for a short time running a seafood bar in Tacoma, Washington. I didn’t enjoy doing that so much. I decided that part of the appeal of the resort cooking was how crazy it was at times. So, I quit the seafood bar and went back to college to get a finance degree.
the best mexican food I ever got was at a chinese diner in GREEN RIVER , UTAH
Looks like the Germans are still serving ‘revenge’…