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#568647 - 09/23/12 08:07 AM
Re: What Are You Cooking Tonight?
[Re: fartz]
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Human Garbage
Registered: 09/18/08
Posts: 1574
Loc: DIEGO!
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"Turning that burner up to high" is the key to an outstanding steakhouse sirloin steak or filet mignon. Again, that heavy cast iron skillet is going to be your friend. Don't have a lot of money? Lodge Logic is Made in USA cast iron cookware starting around $10. Le Creuset is for suckers.
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#568649 - 09/23/12 08:30 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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Robert Cray is awesome. Or, he used to be. Honestly, I'm out of touch with what he's up to these days. But when he came to Anchorage about 20 years ago, he put on one of the best shows I've ever seen. This hugely boobed girl jumping up and down enthusiastically in the front row seemed to agree whole-boobedly... However... This dipshit in front of me got WAY, WAY drunk before the show even started and began doing this hilarious thing where he'd stand up, pinch all his finger tips together, raise his arms and alternate pushing them both out to either side. While doing this, he was shouting, "I ludddd yoooooo RObert!!!!! I luddddd youoouououou!!!!" at the top of his lungs. This went on for the first couple of songs. Then this guy a couple of seats to his left.... gathered himself, comically wiped his face down twice with both hands and pounced on the shouty/pinchy-fingered guy and just started throttling his throat hard into the floor. All of us in the immediate area started applauding loudly, but then security came and removed them both from the theater. Five minutes later, the guy who did the choking of the loud guy was let back in and received high-fives from all of us. The other guy was never let back in. It was fucking great. Back to pizza.. I've never tried baking one on a skillet, but that's only because I learned to calibrate my oven to overheat by quite a bit. I made it go +35° over the maximum of 550°, but I must have an extra-hot oven because it heats up to about 650°, which is fucking great for baking a 4-minute pizza. I bake mine on a nice pizza stone, but I'm kind of curious about this new baking steel that I recently read about: http://slice.seriouseats.com/archives/2012/08/early-word-on-baking-steel-it-works.html
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"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#568650 - 09/23/12 08:44 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Human Garbage
Registered: 09/18/08
Posts: 1574
Loc: DIEGO!
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Let me know if the "Baking Steel" costs less than $30.
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#568652 - 09/23/12 08:58 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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It's $72, but it's 1/4" food-grade stainless steel and weighs about 30lbs, so it has a lot of mass to store heat energy and transfer it to the pizza. High heat + a cooking surface with plenty of mass = lots of oven spring for the dough.
I'm with you on the merits of Lodge cast iron products though. I have a really well seasoned 10" Lodge skillet that has almost reached the level of being a non-stick cooking surface. It's not quite as good as the shiny-smooth cast iron skillet that was stolen from my dying grandmother by one of the bitches "taking care" of her, but it's still quite good.
I also have a nice 12" square Lodge griddle that I use when I make blackened salmon, but I left it outside and it rusted. It was covered under my grill, but I guess the ambient humidity was still high enough to cause it to rust. I need to get some steel wool, scrape off all the rust and re-season it. Cooking on a rusty surface is bad for you, right? Or does it just give you an boost of extra iron? They sometimes recommend that people with anemia cook their food on cast iron skillets because it can greatly boost one's iron intake.
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"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#568653 - 09/23/12 09:08 AM
Re: What Are You Cooking Tonight?
[Re: Vice Admiral]
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Registered Sex Offender
Registered: 07/24/11
Posts: 2330
Loc: Central US
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"Turning that burner up to high" is the key to an outstanding steakhouse sirloin steak or filet mignon. Again, that heavy cast iron skillet is going to be your friend. Don't have a lot of money? Lodge Logic is Made in USA cast iron cookware starting around $10. Le Creuset is for suckers. Oh, exceptions are made, it's just that everyone I know that claim that they "can't cook" always make the fundamental mistake of thinking that higher-heat=quicker food. Which it does, but it also tends to burn and ruin it.
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#568658 - 09/23/12 09:28 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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Umm.... I'm pretty sure the oven itself overall weighs about that much, if not more. So that is quite a bit of thermal mass. The baking steel is just a cooking surface that you place on one of the oven racks to preheat and cook. I see no danger in doing this, but I'm curious to hear why you think it might be unsafe. But now I'm gonna go get my morning coffee from a bikini barista.
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"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#568675 - 09/23/12 10:47 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 09/23/04
Posts: 10321
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My grandma gave me her skillet before she died. My God, the fried chicken that came out of that thing...
When I first got it from her you could scramble eggs with no butter but I guess I've overwashed it somewhat since. I only use olive oil in it now and no soap to clean it. I don't think it has any name on it, just a number stamped in the bottom.
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#568680 - 09/23/12 10:58 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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I've never used any soap to clean my Lodge skillet. I scrape up any stuck food with a flat spatula, then scrub it with a wet, plastic pot scrubber and rinse it out. After that, I coat the inside with Crisco and put it on a burner until it just starts to smoke, then turn off the burner. I'll come back 10 minutes later and wipe out the excess Crisco and it'll be good to go for the next round of cooking. The point of cleaning it this way is to let the Crisco carbonize and coat the cooking surface a little bit more each time.
Our grandma's skillets were so good because they've been cooked on & cleaned this way for 50 years or so. Also, the older skillets had a smoother cooking surface to begin with. The new Lodge skillets are sandblasted or something during the manufacturing process and that gives them a rough, slightly pebbly cooking surface when you first get one.
_________________________
"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#568687 - 09/23/12 11:14 AM
Re: What Are You Cooking Tonight?
[Re: Steezo]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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But now I'm gonna go get my morning coffee from a bikini barista. pics or it didnt happen.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#568690 - 09/23/12 11:19 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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Pics and I'm getting scalding espresso thrown in my face. They don't allow that shit. Plus there's a video camera aimed directly at the drive-thru window to record any pervy guys who might touch themselves while the bikini babe is making their drink. There was guy up here who'd go from coffee shack to coffe shack, whipping out his ding-dong right after placing his order. Not sure if the cops ever nabbed him, but I haven't heard any recent stories about the dude.
_________________________
"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#568711 - 09/23/12 12:51 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 12/09/08
Posts: 8433
Loc: Great Pacific Northwest
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It's not delusion as much as the hope for a shocked reaction. It's just weird exhibitionism.
_________________________
Having killed someone doesn't make you a killer- @KINGROCHE
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#568714 - 09/23/12 01:01 PM
Re: What Are You Cooking Tonight?
[Re: Vice Admiral]
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J.B.
Unregistered
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"Turning that burner up to high" is the key to an outstanding steakhouse sirloin steak or filet mignon. Again, that heavy cast iron skillet is going to be your friend. Don't have a lot of money? Lodge Logic is Made in USA cast iron cookware starting around $10. Le Creuset is for suckers. Agreed on both counts.
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#568787 - 09/23/12 09:55 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Human Garbage
Registered: 09/18/08
Posts: 1574
Loc: DIEGO!
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The baking steel is just a cooking surface that you place on one of the oven racks to preheat and cook. I see no danger in doing this, but I'm curious to hear why you think it might be unsafe. I think that weight would deform the wire racks inside the oven, and would also present an irresistible lure to people who would want to remove it while still hot.
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#568792 - 09/23/12 10:04 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 09/23/04
Posts: 10321
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I think I'm worried about the company you keep, if you are worried about "people" grabbing something out of your oven. I must say, I have a pretty close reign on who grabs what out of my oven. But that's just me.
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#568796 - 09/23/12 10:19 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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is cheezofka an actual dish that has a cultural origin or is it cuisine de panzer?
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#569033 - 09/25/12 11:53 AM
Re: What Are You Cooking Tonight?
[Re: Vice Admiral]
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Porn Jesus
Registered: 12/28/05
Posts: 4726
Loc: The City That Never Sleeps, Tr...
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It's quail-egg mayonnaise. Apparently Russians like that. Ewww like I said I hate Mayo and will never eat Quail eggs either, Im a very pick fat girl.
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#569200 - 09/26/12 06:45 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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sounds sexy^.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#569216 - 09/26/12 08:32 PM
Re: What Are You Cooking Tonight?
[Re: RenfieldGyps]
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Tranny Whisperer
Porn Jesus
Registered: 08/02/03
Posts: 9221
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It's quail-egg mayonnaise. Apparently Russians like that. Ewww like I said I hate Mayo and will never eat Quail eggs either, Im a very pick fat girl. Iz ghud on ze Russian bread and cold cut.
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#569265 - 09/27/12 03:14 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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took out some ground beef to defrost for tomorrow.gonna make my pretzel sliders again.except this time im going to steam the provolone and sprinkle a lil cotija ontop.of course itll be topped off with my a1 sauce/bleu cheese mix.havent come up with a name for it yet.you guys should definitely try it though.
does heather just eat out/get take out for each meal?
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#569275 - 09/27/12 05:07 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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@
Porn Jesus
Registered: 10/19/06
Posts: 9958
Loc: fortified
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she lives on dirty cock and deceit...just like any other whore, frank. how do you not know that by now?.
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i just lock, load, and regret. - jamesn
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#569296 - 09/27/12 07:12 PM
Re: What Are You Cooking Tonight?
[Re: gia jordan]
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Porn Jesus
Registered: 04/17/06
Posts: 7863
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Can't cook. Just arrived in nyc at heather pink's. she had no fridge and never turned her stove on. Welcome to the anorexic kitchen. Did you blow the chauffeur?
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#569322 - 09/27/12 09:29 PM
Re: What Are You Cooking Tonight?
[Re: LouCypher]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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she lives on dirty cock and deceit...just like any other whore, frank. how do you not know that by now?. i forget sometimes,then im slapped in the face with a reminder.i wont forget from here on.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#569555 - 09/29/12 08:13 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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Making a couple of lamb shanks. Slow roasted in a pan wrapped tightly in foil with garlic cloves & rosemary.
_________________________
"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#569583 - 09/29/12 10:48 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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I eated it all,... over some garbranzo beanz that I macrowaved with olive and crushed tomatoes. And now my face smells like rosemary, garlic, olive oil & lamb. Tastee freeeeeeeze. Snarf snarf snarf....
_________________________
"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#569968 - 10/04/12 12:06 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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looks good.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#570020 - 10/05/12 07:36 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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yesterday i made some interesting pita sammies.i took pita bread then put the breast of the cooked costco chicken on it,covered it with black olives,slapped a slice of provolone over it,threw them in the micro,and covered them with a spoonful or two of newmans light balsamic dressing.tasted way better than i couldve imagined.after i was done i made my mom some but i threw hers in the new toaster oven we got.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#570733 - 10/12/12 11:25 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 02/12/08
Posts: 4580
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#570738 - 10/13/12 12:43 AM
Re: What Are You Cooking Tonight?
[Re: Uncle Joe]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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2x Spicy Russian Sausage gyros: I put some Wishbone Ranch sauce on the heated grill and smother the gyro bread on both sides with it, and grill the bread on both sides for brief amount of time. I then remove the gyro bread on a plate and throw some diced Odessa-style sausage from the Domino baza onto the grill and season it with garlic powder and with Southern Buffalo Prarie seasoning. I then begin to coat and throw around the grill the diced sausage pieces while making some noise with the tongs. I then threw some dice red onions and green peppers onto the grill with the sausage. I stir it with tongs here-and-there for some time and add some marinated red peppers into the mix. I also stir this for some time and then I add some Red Hot pepper sauce into the mix, and stir it some more here-and-there. Then I sprinkle a healthy dose of Sargento Chef Blends 6 Cheese Italian cheese blend (natural Mozzarella, smoked Provolone, Romano, Fontina, Asiago and Parmesan) on top of already spicy Russian Odessa-style sauce, spicy-caremelized red onions, tender-hot green peppers and sweet red peppers. Then I mix it all into a glob of food and pile it on top of greasy Ranch-infused gyro bread. i was reading thinking man,panzer makes something that sounds appetizing for once and no pics.then you mention globbing it on top of a greasy ranch infused gyro and :X .other than the homo erotic picture you painted in my head,it does sound good.maybe minus the ranch though.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#570748 - 10/13/12 04:25 AM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Human Garbage
Registered: 09/18/08
Posts: 1574
Loc: DIEGO!
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A real panty-dropper recipe: Chicken Kiev, just like mama used to make. (And no, Alex, there is no ketchup used in this recipe.)
Slice a pocket into the side of a boneless chicken breast (partially butterflying the breast, if you will), and fill it with a disc of garlic, tarragon, and parsley-infused chilled butter. That disc should represent about a quarter-stick of butter. Push it up in there good.
The key is to carefully dry the seam, then press together with a bit of egg wash. Dredge the breast in flour, back to the egg wash, and then into bread crumbs. Repeat the egg wash and bread crumbs to make sure the coating is thick. Then let the chicken breast rest uncovered on a plate in the fridge for at least two hours. During this time you're letting the seam seal up, which is critical to retaining the pocket full of butter.
Clean your kitchen up while the meat is setting in the fridge, dummy.
Heat up your oven to 350° F (190° C). In a small saute pan just big enough to accommodate the chicken breast, add half an inch of olive oil. Heat that oil up to just below the smoke point. (When you drop a bread crumb in and it sizzles you're in business.)
Now take your chicken out of the fridge and lay it carefully into the oil. What should happen is the oil will rise to cover the sides of the breast, but not enough to submerge the breast. What you're doing here is frying the crust and the egg wash in the seam in a race to get a hard seal before your butter liquefies. If all goes well, you can gently turn this over in six minutes or so, and cook for another four.
Have you got your oven heated to 350° F (190° C)? When the breadcrumb coating is browned all over, pop that chicken into the oven for a little finishing. Just plop it on the rack. About six to eight minutes in there will do. Finishing in the oven allows crust to crisp up (if you serve right away it gets soggy), and also ensures that the chicken meat will be thoroughly cooked. Nothing kills a good chicken dinner like undercooked meat.
Tonight's meal was accompanied by a fresh carrot-coriander soup (hey, there's that cilantro again), and mashed red potatoes. A little squeeze of lemon on the chicken when it came out of the oven finished the presentation.
When she cut into that chicken, and the butter came gushing out, I knew there was going to be some butt fucking on the dessert menu. And there was. Recipe for the carrot-coriander soup available upon request.
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#570755 - 10/13/12 07:45 AM
Re: What Are You Cooking Tonight?
[Re: Vice Admiral]
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Tranny Whisperer
Porn Jesus
Registered: 08/02/03
Posts: 9221
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A real panty-dropper recipe: Chicken Kiev, just like mama used to make. (And no, Alex, there is no ketchup used in this recipe.)
Slice a pocket into the side of a boneless chicken breast (partially butterflying the breast, if you will), and fill it with a disc of garlic, tarragon, and parsley-infused chilled butter. That disc should represent about a quarter-stick of butter. Push it up in there good.
The key is to carefully dry the seam, then press together with a bit of egg wash. Dredge the breast in flour, back to the egg wash, and then into bread crumbs. Repeat the egg wash and bread crumbs to make sure the coating is thick. Then let the chicken breast rest uncovered on a plate in the fridge for at least two hours. During this time you're letting the seam seal up, which is critical to retaining the pocket full of butter.
Clean your kitchen up while the meat is setting in the fridge, dummy.
Heat up your oven to 350° F (190° C). In a small saute pan just big enough to accommodate the chicken breast, add half an inch of olive oil. Heat that oil up to just below the smoke point. (When you drop a bread crumb in and it sizzles you're in business.)
Now take your chicken out of the fridge and lay it carefully into the oil. What should happen is the oil will rise to cover the sides of the breast, but not enough to submerge the breast. What you're doing here is frying the crust and the egg wash in the seam in a race to get a hard seal before your butter liquefies. If all goes well, you can gently turn this over in six minutes or so, and cook for another four.
Have you got your oven heated to 350° F (190° C)? When the breadcrumb coating is browned all over, pop that chicken into the oven for a little finishing. Just plop it on the rack. About six to eight minutes in there will do. Finishing in the oven allows crust to crisp up (if you serve right away it gets soggy), and also ensures that the chicken meat will be thoroughly cooked. Nothing kills a good chicken dinner like undercooked meat.
Tonight's meal was accompanied by a fresh carrot-coriander soup (hey, there's that cilantro again), and mashed red potatoes. A little squeeze of lemon on the chicken when it came out of the oven finished the presentation.
When she cut into that chicken, and the butter came gushing out, I knew there was going to be some butt fucking on the dessert menu. And there was. Recipe for the carrot-coriander soup available upon request. What! No ketchup?!!! Not even mayo-ketchup sauce?
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#570765 - 10/13/12 12:31 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 01/11/06
Posts: 5287
Loc: Anchorage, Alaska
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I hate cilantro. And I'm not part of the certain percentage of people whose taste buds are tuned to think it tastes like soap either. I just think when chefs use it, they always overuse it and it overpowers all the other flavors in a dish.
_________________________
"Returning hate for hate multiplies hate, adding deeper darkness to a night already devoid of stars." - Martin Luther King, Jr.
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#570769 - 10/13/12 12:45 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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cilantro is the tits.make some tacos at home and use it sparringly.but mix with chopped white onions first.so good.
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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#570780 - 10/13/12 01:50 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 12/09/08
Posts: 8433
Loc: Great Pacific Northwest
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What are trannies called in Russia?
_________________________
Having killed someone doesn't make you a killer- @KINGROCHE
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#570784 - 10/13/12 02:01 PM
Re: What Are You Cooking Tonight?
[Re: Handful]
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Porn Jesus
Registered: 08/30/09
Posts: 7671
Loc: paizuri,pizza,poodles,photo
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gorodetvskys
_________________________
i think of the past and how the future isnt how i imagined it,but the past is exactly where i unraveled it.excuses for failed attempts, gained another one i used a noose it’s not until you fall apart you see the screws are loose-cage
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