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There's a place in Burden Ks. that has the biggest Chicken Fries steak in Ks. Sounds like a destination to me so off we went. Had to stop in one local of the towns along Hwy 99 for a little snack. Two large rolls cost us a whopping 4 bucks.
We avoid 4 lane roads whenever possible. Touring the back roads of Ks is most enjoyable. Small towns, limestone fences, houses and barns are all welcome sites, withstanding the ravages of time. We probably drove a total of 9mi. on Interstate. We arrived at the café mid-afternoon. The chicken fried steak didn't disappoint!. It was huge, a great piece of beef, great gravy, mashed taters, corn, roll and salad bar, $20. Needless to say we ate on it a couple days.
Ol Blue rolled down the the road without a hitch. Drove right at 70...
My apologies for messing up the sequence of pics, etc. Haven't posted enough to know the in's and out's
TomB
Yeah Tony- I truly enjoy, just putting on miles on Ol Blue. thanks. Our round trip was about 700 miles, Easy to do when driving the Ks. hills and plains. Guess its time to refresh a few things over the winter to get ready for next season
Great way to wind up the season! Beautiful car and I like the custom front plate. Price aside, I think 700 miles round trip was a bargain for that meal. Unfortunately, there's pretty much nothing on the plate I can eat anymore, but it brings back great memories. Thanks for posting, Roy
Tom, Fantastic pictures and fantastic story! We almost have a newsletter cover feature here. Maybe a couple more pictures and a couple more paragraphs with a bit more detail on the Caddy and we can feature your car in an upcoming newsletter. Looking back you joined the Chapter back in Dec 2013, or almost 10 years ago, so it is about time we feature these Blue Beauty! Regardless, thanks for sharing. Feel free to pop in any time and share more of your 63 SDV!
Started by Alan Clark in 1963/64 Cadillac Specific Discussion. Last reply by Jason Edge 15 hours ago. 8 Replies 0 Likes
My car lacks the mechanism or spring needed to hold the jack in the storage slot on the right side of the trunk. Anyone have a picture of the item I should find?Continue
Started by Kurt in 1963/64 Cadillac Specific Discussion. Last reply by Dennis P. DiBari on Tuesday. 25 Replies 4 Likes
Many owners have reported oil leaks at the rear main seal even after replacing the seal, myself included. Recently Tony Lentini found a Serviceman bulletin published in February 1965 which details a…Continue
Started by Phillip Hill in 1963/64 Cadillac Specific Discussion on Monday. 0 Replies 0 Likes
Hi everyone im currently restoring my my front grill due to some previous clown painting it with silver frost paint and doing a dodgy job I would like to know what parts of the grill are anodised.it…Continue
Started by Jason Edge in 1963/64 Cadillac Specific Discussion. Last reply by Dennis P. DiBari on Sunday. 1 Reply 0 Likes
A Big Shout Out to Robert Kirnard, 1963-64 Cadillac Chapter Member, who just picked up this super clean and great running 49K Mile 1964 Fleetwood 60 Special. He drove it to our Carolina Region CLC…Continue
Posted by SK on June 2, 2025 at 2:20pm 2 Comments 0 Likes
Could someone post front and back photos of the 1963 right-hand kick panel with A/C?
My car didn’t come with the original kick panels, so it's a bit of a mystery to me how I should cut the backing board and carpet to fit around the A/C.
Many thanks,
-Samu
Posted by Chase on March 12, 2025 at 2:05pm 14 Comments 1 Like
Hey guys,
I have installed the same Edelbrock carb and have done everything the same as Jason’s carb and intake project. In the spring and summer months the car starts, runs and idles great! In the fall and winter months on a cold start, the car starts awful and wants to die until it warms up. I have to keep my foot on the throttle until it warms up or it will idle just terrible and try to die. Once it’s warm, it runs fantastic! Whats going on here? I was thinking of removing the…
ContinuePosted by Ray Schick on August 22, 2024 at 6:25pm 2 Comments 0 Likes
I bought this seat material thinking that it’s…
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