Sqwertz wrote:

> Pastrami was made from scratch starting with USA prime tri-tip
> ($6.99/lb). Cured 6 days and smoked over post oak to medium
> doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> TJ's honey pale ale mustard on grilled Jewish rye.
>
> https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
>
> Matzo ball soup from home made chicken stock and bloody Cesar
> pickled beets on the side.
>
> Then I'm gonna think about doing a nude hour on the Nordictrack
> while masturbating with both hands, but will probably have Tillamook
> Mudslide ice cream instead.
>
> -sw


Ask them, theyre here. "You can stop saying that now. Thank you."

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The real Walter de Rochebrune posts with uni-berly.de - individual.net