On 8/17/2015 1:12 PM, sf wrote:


dear fat ass


good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 8/17/2015 1:18 PM, sf wrote:

dear fat ass


good morning fat ass
how will your day go?
will you be stared at like an enourmous blob?
or be taunted and teased all day long?

people say you can't do anything
you cant do this or that
but you will sure show them
when your fat ass is in control

it is all your fault fat ass
you live to eat and dont eat to live
well look at that fat ass
a greasy cheese burger streaming down your lips and chin

you are a worthless excuse for a human
no one wants to see fat
lock yourself inside your room
until your thin and flat



you would rather some one say
**** her anorexic ass
than **** you
you fat fat ass


words hurt as much as the weight
they will be with you forever
that extra baggage you can change
show them you can do something

No one wants to see a fat girl cry
tears of grease and blubber
you will no longer be the funny fat girl
you will be just as cool as any other

slide your finger down your throat
when you dream of grease and junk
the calories will fade away
down the toilet with one flush

dont eat today
you will prove them right
that is something
you just can't do

show them they dont
have control over everything
your weight
is something you do

Loose it all fat ass
I want to see coller bones
and down right thin

dont cry when you become dizzy
just know that it will help you in the end

You can feel good about yourself fat ass
you just have to learn control
your punishment is a life full of pain
and tears of grease and fried stuff

thin is the way you have always wanted to be
well you have a long journey to get there
but change your life
you **** of blubber

run run fat ass
let that fat ass shake
no one wants to see that shit
better run in your back yard instead

skinny
be thin
fat ass
be fat
when weighing out your options
which do you like better than fat?


its not lie fat ass
you have let yourself go
its time to buckle down
and crack those calories away


when it is all said and done
you will be worthy
you will feel alive again
see thin is the way to be

and you are just a fat ass with no control again.

On 8/17/2015 12:56 PM, Nancy Young wrote:
> On 8/16/2015 9:50 PM, Ed Pawlowski wrote:
>> On 8/16/2015 1:21 PM, Nancy Young wrote:
>
>>> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>>> I paid more for that one than I did for any previous grill, but

Mmmm hmmm...

On 8/17/2015 11:10 AM, Brooklyn1 wrote:
> On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> > wrote:
>
>> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>> Nancy Young wrote:
>lk propane tank, you
> won't need to futz with those small tanks (which are dangerous to
> transport), and bulk costs a lot less... contact a local propane
> dealer and ask about a 60 gallon tank... very unobtrusive:
> http://tevispropane.com/gas-services...es/tank-sizes/
> http://www.amazon.com/Weber-46110001.../dp/B0098HR0PY
>
Mmmm hmmm...

On 8/17/2015 12:56 PM, dsi1 wrote:
> On 8/16/2015 1:58 PM, Quemado wrote:
>> dsi1 wrote:
>>
>>> I've
>
> That's the classic French way. It works fine but these days I don't like
> to use the oven if I can help it.
Mmmm hmmm...

On 8/17/2015 12:01 PM, Ed Pawlowski wrote:
> On 8/16/2015 4:46 PM, dsi1 wrote:
>> On
>> Why the heck would I want to do that? I don't believe that it's gonna
>> give me "a good amount of oil" anyway.
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.
Mmmm hmmm...

On 8/17/2015 11:50 AM, Ed Pawlowski wrote:
> On 8/16/2015 1:21 PM, Nancy Young wrote:
>> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>> Nancy Young wrote:
>>
>
> Enjoy it. Weber makes good grills. I made a couple of spatchcocked
> chickens on our tonight.
Mmmm hmmm...

On 2015-08-16 00:51:58 +0000, gtr said:

> We don't cook steak often, and when we do we broil it. The article and
> video (below) by a local chef (Manhattan Beach) gave me a few pieces of
> good info, and I'm assured I'll try it in a pan next time:
>
> http://tinyurl.com/p59ns9e

Great input, whether quibbling with the information, improving on it or
modifying it. We did a modified version of this with a duck breast,
very hot pan, seared the hell out of it, they had it lay back for a bit
to get through to the middle. We did oversalt it, as he recommended,
and found it a useful tip. Made another version of the killer shallot
sauce and it was sublimely wonderful. This we had with the wife's 3rd
different tomato soup, this time an Indian incarnation. We got
tomatoes and gotta move them.

Thanks for the viewpoints!

Ed Pawlowski wrote:
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.

Same here. Oil isn't necessary. Don't need the smoke either. I don't
use salt in the pan but my steak does have kosher salt pressed in to
it along with cracked pepper. I use stainless steel and I get a good
sear with no sticking.

Charcoaled steak is the best! And I lone to fry portabella mushrooms to put on top

On 8/16/2015 11:00 PM, John Kuthe wrote:
> On Sun, 16 Aug 2015 21:38:39 -0400, Brooklyn1
> > wrote:
>
>> On Sun, 16 Aug 2015 12:41:35 -0500, John Kuthe >
>> wrote:
>>
>>> On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
>>> > wrote:
>>>
>>>> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>>>> Nancy Young wrote:
>>>>
>>>>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>>>>> grill to arrive* so outside isn't an option right now.
>>>>>
>>>>> What kind of grill... charcoal/gas... which brand/model?
>>>>
>>>> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>>>> I paid more for that one than I did for any previous grill, but
>>>> to this day, that cart is still solid, not all wobbly and creaky.
>>>> Well worth it in the long run.
>>>>
>>>> nancy
>>>
>>> Made in China, I'll bet! :-(
>>
>> Nope, you lose... obviously manufactured in Illinois, USA.
>> http://help.weber.com/jobs/

You're wrong - Weber Spirit grills are made in China. Look it up. This
is a fairly big deal to the dedicated Weber fans, who now have to look
at only the top of the line Weber grills for a made in American grill.

On 8/16/2015 9:10 PM, Brooklyn1 wrote:
> On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
> > wrote:

> Would be beneficial if you can connect it to a bulk propane tank, you
> won't need to futz with those small tanks (which are dangerous to
> transport), and bulk costs a lot less...

Thanks ... I do have natural gas if I wanted to go that
route, some of my neighbors have installed grills to the
gas line.

We only go through a couple of tanks a year, being summer
grillers, so we don't bother.

nancy

On 8/16/2015 3:46 PM, dsi1 wrote:
> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>> We don't cook steak often, and when we do we broil it. The
>>>> article and
>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>> pieces of
>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>
>>>> http://tinyurl.com/p59ns9e
>>>>
>>>
>>> I've never been able to use a broiler to cook a steak. The results
>>> have
>>> pretty much have been disasters. I think the best tip for cooking a
>>> steak in a pan is to use a good amount of oil.
>>>
>>> I'll fry steak at high heat turning it a couple of times on each side.
>>> Depending on the type and thickness of the steak, I'll ether take
>>> it out
>>> of the pan or turn off the heat and let it sit in the pan.
>>
>> Instead of oil, you can render out some beef grease from fat cut off
>> the
>> sides of the steak.
>>
>> --Bryan
>>
>
> Why the heck would I want to do that? I don't believe that it's gonna
> give me "a good amount of oil" anyway.

For more beefy flavor. Plus, while the steak is resting, you can toss
some mushrooms or onions in the pan and cook them in the beefy fat.

I render beef suet for cooking, especially for browning meat and
cooking sides for steaks. I'd love to use it for deep frying but I
don't want to mess with rendering that much down.

Moe DeLoughan wrote:

>> Unobtrusive? A 60 gallon propane tank? I see... yeah, it blends right
>> in with the landscaping.
>>
>
> Not to mention local zoning laws or ordinances may forbid tanks of that
> size being situated on the property.

Mostly unlikely.

Oh and btw:

\|||/
(o o)
,---ooO--(_)--------.
| |
| Please don't |
|feed the Sqwerty & |
| Marty TROLLS! |
| |
`-------------ooO---'
|__|__|
|| ||
ooO Ooo

On 8/17/2015 7:09 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>
> Same here. Oil isn't necessary. Don't need the smoke either. I don't
> use salt in the pan but my steak does have kosher salt pressed in to
> it along with cracked pepper. I use stainless steel and I get a good
> sear with no sticking.
>
Mmmm hmmm...

On 8/17/2015 3:41 PM, gtr wrote:
> On 2015-08-16 00:51:58 +0000, gtr said:
>
>> We don't cook steak often, and when we do we broil it. The article
>> and video (below) by a local chef (Manhattan Beach) gave me a few
>> pieces of good info, and I'm assured I'll try it in a pan next time:
>>
>> http://tinyurl.com/p59ns9e
>
> Great input, whether quibbling with the information, improving on it or
> modifying it. We did a modified version of this with a duck breast,
> very hot pan, seared the hell out of it, they had it lay back for a bit
> to get through to the middle. We did oversalt it, as he recommended,
> and found it a useful tip. Made another version of the killer shallot
> sauce and it was sublimely wonderful. This we had with the wife's 3rd
> different tomato soup, this time an Indian incarnation. We got tomatoes
> and gotta move them.
>
> Thanks for the viewpoints!
>
Mmmm hmmm...

On 8/17/2015 11:39 PM, wrote:
> Charcoaled steak is the best! And I lone to fry portabella mushrooms to put on top
>
Mmmm hmmm...

On 8/18/2015 12:19 AM, Moe DeLoughan wrote:
> On 8/16/2015 11:00 PM, John Kuthe wrote:
>> On Sun, 16 Aug 2015 21:38:39 -0400, Brooklyn1
>> > wrote:
>>
>>> On Sun, 16 Aug 2015 12:41:35 -0500, John Kuthe >
>>> wrote:
>>>
>>>> On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
>>>> > wrote:
>>>>
>>>>> On 8/16/2015 12:52 PM, Brooklyn1 wrote:
>>>>>> Nancy Young wrote:
>>>>>
>>>>>>> Because I do like a pan seared steak. And *I'm waiting for my new
>>>>>>> grill to arrive* so outside isn't an option right now.
>>>>>>
>>>>>> What kind of grill... charcoal/gas... which brand/model?
>>>>>
>>>>> Gas grill, Weber E210. This replaces my 16 year old Weber Spirit.
>>>>> I paid more for that one than I did for any previous grill, but
>>>>> to this day, that cart is still solid, not all wobbly and creaky.
>>>>> Well worth it in the long run.
>>>>>
>>>>> nancy
>>>>
>>>> Made in China, I'll bet! :-(
>>>
>>> Nope, you lose... obviously manufactured in Illinois, USA.
>>> http://help.weber.com/jobs/
>
> You're wrong - Weber Spirit grills are made in China. Look it up. This
> is a fairly big deal to the dedicated Weber fans, who now have to look
> at only the top of the line Weber grills for a made in American grill.
>
Mmmm hmmm...

On 8/18/2015 3:01 AM, Moe DeLoughan wrote:
> On 8/16/2015 3:46 PM, dsi1 wrote:
>> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>>> We don't cook steak often, and when we do we broil it. The
>>>>> article and
>>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>>> pieces of
>>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>>
>>>>> http://tinyurl.com/p59ns9e
>>>>>
>>>>
>>>> I've never been able to use a broiler to cook a steak. The results
>>>> have
>>>> pretty much have been disasters. I think the best tip for cooking a
>>>> steak in a pan is to use a good amount of oil.
>>>>
>>>> I'll fry steak at high heat turning it a couple of times on each side.
>>>> Depending on the type and thickness of the steak, I'll ether take
>>>> it out
>>>> of the pan or turn off the heat and let it sit in the pan.
>>>
>>> Instead of oil, you can render out some beef grease from fat cut off
>>> the
>>> sides of the steak.
>>>
>>> --Bryan
>>>
>>
>> Why the heck would I want to do that? I don't believe that it's gonna
>> give me "a good amount of oil" anyway.
>
> For more beefy flavor. Plus, while the steak is resting, you can toss
> some mushrooms or onions in the pan and cook them in the beefy fat.
>
> I render beef suet for cooking, especially for browning meat and cooking
> sides for steaks. I'd love to use it for deep frying but I don't want to
> mess with rendering that much down.
>
Mmmm hmmm...

On 8/18/2015 12:26 AM, Nancy Young wrote:
> On 8/16/2015 9:10 PM, Brooklyn1 wrote:
>> On Sun, 16 Aug 2015 13:21:59 -0400, Nancy Young
>> > wrote:
>
>> Would be beneficial if you can connect it to a bulk propane tank, you
>> won't need to futz with those small tanks (which are dangerous to
>> transport), and bulk costs a lot less...
>
> Thanks ... I do have natural gas if I wanted to go that
> route, some of my neighbors have installed grills to the
> gas line.
>
> We only go through a couple of tanks a year, being summer
> grillers, so we don't bother.
>
> nancy
>
Mmmm hmmm...

On 8/16/2015 4:01 PM, Ed Pawlowski wrote:
> On 8/16/2015 4:46 PM, dsi1 wrote:
>> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>>> We don't cook steak often, and when we do we broil it. The article
>>>>> and
>>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>>> pieces of
>>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>>
>>>>> http://tinyurl.com/p59ns9e
>>>>>
>>>>
>>>> I've never been able to use a broiler to cook a steak. The results have
>>>> pretty much have been disasters. I think the best tip for cooking a
>>>> steak in a pan is to use a good amount of oil.
>>>>
>>>> I'll fry steak at high heat turning it a couple of times on each side.
>>>> Depending on the type and thickness of the steak, I'll ether take it
>>>> out
>>>> of the pan or turn off the heat and let it sit in the pan.
>>>
>>> Instead of oil, you can render out some beef grease from fat cut off the
>>> sides of the steak.
>>>
>>> --Bryan
>>>
>>
>> Why the heck would I want to do that? I don't believe that it's gonna
>> give me "a good amount of oil" anyway.
>
> I don't use any oil in the pan, just salt. Good sear, no sticking.

I used to do that oiling the pan with some fat trick when I was a kid. I
just don't ever want to be doing that again. These days, I like to use a
lot of oil in cooking. I come to realize that everything is better with
oil. That kind of thinking is quite liberating.

On 2015-08-18 03:07:17 +0000, dsi1 said:

>>>> Instead of oil, you can render out some beef grease from fat cut off the
>>>> sides of the steak.
>>>
>>> Why the heck would I want to do that? I don't believe that it's gonna
>>> give me "a good amount of oil" anyway.
>>
>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>
> I used to do that oiling the pan with some fat trick when I was a kid.
> I just don't ever want to be doing that again. These days, I like to
> use a lot of oil in cooking. I come to realize that everything is
> better with oil. That kind of thinking is quite liberating.

I'm with you: Whenever I find a panacea that makes me feel like I
really know what I'm doing I really feel free. For a while...

On 8/17/2015 5:32 PM, gtr wrote:
> On 2015-08-18 03:07:17 +0000, dsi1 said:
>
>>>>> Instead of oil, you can render out some beef grease from fat cut
>>>>> off the
>>>>> sides of the steak.
>>>>
>>>> Why the heck would I want to do that? I don't believe that it's gonna
>>>> give me "a good amount of oil" anyway.
>>>
>>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>>
>> I used to do that oiling the pan with some fat trick when I was a kid.
>> I just don't ever want to be doing that again. These days, I like to
>> use a lot of oil in cooking. I come to realize that everything is
>> better with oil. That kind of thinking is quite liberating.
>
> I'm with you: Whenever I find a panacea that makes me feel like I really
> know what I'm doing I really feel free. For a while...
>

Get your kicks on Route 66.

On 8/18/2015 1:32 PM, gtr wrote:
> On 2015-08-18 03:07:17 +0000, dsi1 said:
>
>>>>> Instead of oil, you can render out some beef grease from fat cut
>>>>> off the liberating.
>
> I'm with you: Whenever I find a panacea that makes me feel like I really
> know what I'm doing I really feel free. For a while...
>
Mmmm hmmm...

On 8/18/2015 1:07 PM, dsi1 wrote:
> On 8/16/2015 4:01 PM, Ed Pawlowski wrote:
>> On 8/16/2015 4:46 PM, dsi1 wrote:
>>> On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
>>>> On Sunday, August 16, 2015 at 3:23:37 PM UTC-5, dsi1 wrote:
>>>>> On 8/15/2015 2:51 PM, gtr wrote:
>>>>>> We don't cook steak often, and when we do we broil it. The article
>>>>>> and
>>>>>> video (below) by a local chef (Manhattan Beach) gave me a few
>>>>>> pieces of
>>>>>> good info, and I'm assured I'll try it in a pan next time:
>>>>>>
>>>>>> http://tinyurl.com/p59ns9e
>>>>>>
>>>>>
>>>>> I've never been able to use a broiler to cook a steak. The results
>>>>> have
>>>>> pretty much have been disasters. I think the best tip for cooking a
>>>>> steak in a pan is to use a good amount of oil.
>>>>>
>>>>> I'll fry steak at high heat turning it a couple of times on each side.
>>>>> Depending on the type and thickness of the steak, I'll ether take it
>>>>> out
>>>>> of the pan or turn off the heat and let it sit in the pan.
>>>>
>>>> Instead of oil, you can render out some beef grease from fat cut off
>>>> the
>>>> sides of the steak.
>>>>
>>>> --Bryan
>>>>
>>>
>>> Why the heck would I want to do that? I don't believe that it's gonna
>>> give me "a good amount of oil" anyway.
>>
>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>
> I used to do that oiling the pan with some fat trick when I was a kid. I
> just don't ever want to be doing that again. These days, I like to use a
> lot of oil in cooking. I come to realize that everything is better with
> oil. That kind of thinking is quite liberating.


Mmmm hmmm...

On 8/18/2015 1:34 PM, dsi1 wrote:
> On 8/17/2015 5:32 PM, gtr wrote:
>> On 2015-08-18 03:07:17 +0000, dsi1 said:
>>
>>>>>> Instead of oil, you can render out some beef grease from fat cut
>>>>>> off the
>>>>>> sides of the steak.
>>>>>
>>>>> Why the heck would I want to do that? I don't believe that it's gonna
>>>>> give me "a good amount of oil" anyway.
>>>>
>>>> I don't use any oil in the pan, just salt. Good sear, no sticking.
>>>
>>> I used to do that oiling the pan with some fat trick when I was a kid.
>>> I just don't ever want to be doing that again. These days, I like to
>>> use a lot of oil in cooking. I come to realize that everything is
>>> better with oil. That kind of thinking is quite liberating.
>>
>> I'm with you: Whenever I find a panacea that makes me feel like I really
>> know what I'm doing I really feel free. For a while...
>>
>
> Get your kicks on Route 66.

Mmmm hmmm...

On Sunday, August 16, 2015 at 10:12:08 PM UTC-5, sf wrote:
> On Sun, 16 Aug 2015 10:46:33 -1000, dsi1
> > wrote:
>
> > On 8/16/2015 10:31 AM, MisterDiddyWahDiddy wrote:
> > >
> > > Instead of oil, you can render out some beef grease from fat cut off the
> > > sides of the steak.
> > >
> > > --Bryan
> > >
> >
> > Why the heck would I want to do that? I don't believe that it's gonna
> > give me "a good amount of oil" anyway.
>
> It depends on how much of a fat layer the butcher leaves. Trim it,
> render it slowly in the pan for a few minutes and you'll get melted
> beef fat. It does work. You only need enough to coat the surface of
> the meat. Turn the heat up and sear your steak. Of course, you'll
> get the best sear with cast iron.
>
All correct, except that you can get a perfectly good sear in a thin
frying pan over a high output gas burner. On an electric rangetop, cast
iron is definitely the best choice.
>
> sf

--Bryan

On Sunday, August 16, 2015 at 6:50:05 PM UTC-6, Quemado wrote:

>
> Please go away, forever, misogynist.

What an idiot you are, keep repeating crap over and over...must be insane.
===

On 8/19/2015 10:01 AM, MisterDiddyWahDiddy wrote:
>>
>> sf
>
> --Bryan
>
Mmmm hmmm...

On 8/19/2015 10:17 AM, Roy wrote:
> On Sunday, August 16, 2015 at 6:50:05 PM UTC-6, Quemado wrote:
>
>>
>> Please go away, forever, misogynist.
>
> What an idiot you are, keep repeating crap over and over...must be insane.
> ===
>
Mmmm hmmm...

On 8/18/2015 6:17 PM, Roy wrote:
> On Sunday, August 16, 2015 at 6:50:05 PM UTC-6, Quemado wrote:
>
>>
>> Please go away, forever, misogynist.
>
> What an idiot you are, keep repeating crap over and over...must be insane.
> ===
>
What a rollover you are to bullies, a gutless coward.

On 8/19/2015 12:40 PM, Playa wrote:
Barbara J. Llorente - A FRAUD TROLL ENABLER!
Get the **** out of here, you FAT FRAUD biotch troll!




Get out - stalker!


....dump!

____.-.____
[__Barbara__]
[_J.Llorente _]
(d|||TROLL|||b)
`|||ENABLER|||`
|||||||||||
|||||||||||
|||||||||||
|||||||||||
`"""""""""'
\\~~~~~~~~~~~~~~~~~//




Mmmm hmmm...

On 8/16/2015 4:58 PM, Quemado wrote:
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.

On 8/16/2015 5:04 PM, Quemado wrote:
>> She cheered Boner on until we arrived at this.

And I still do
--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available. Record

ID: 47846596.