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Need help from former MFS (MyFreedomSmokes) customers
Has any found a supplier or company that has tobacco e-juice like or very similar to MFS Turbosmog, Tall Paul, or Red Luck?
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Snails - Response on Threads Part 6
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you better invite the 'hood for a labor day cook-out!
"New in '14," I should have said.
INVITE THE HOOD?!?!?!
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Good morning AttyDoesn't count. We all agreed it's out of circulation and not spendable...
Morning snails......
Bear has an Avy!!!
Good morning MadOG'mornin, snails!
Last night, I found out that my kitteh will be available for me to bring home on 9/19. YAY!!!
I still have to pick the one I want. But when I do, I'll be sure to post a pic!
Pics are expected
Do you think there is a market in the classifieds for a 5-pack of 510 cartridges?
Would they be a valuable collectors' item?
Would they be a valuable collectors' item?
Just one pack?
I still use carto's ... are you saying I'm outta date??? 
Anybody have suggestions on how to make spaghetti exciting?
Oooo... maybe I still have one stainless 510 w/ white LED. Health Cabin put
in a special order with their supplier to get me 10 of those way back when.
I like metal.
I guess it might have helped if I had mentioned that disposable funds are about 0 this month ... hence the spaghetti :/
Anybody have suggestions on how to make spaghetti exciting?
1) Don't use marinara sauce. Find an alternative....like pesto, or garlic + butter + salt + pepper + parm cheese (even green can).
2) Use the pasta as only 1/2 the meal or as a side. I know it's carb-overload, but try toast with tomato, onion, basil, garlic, parm (bruschetta) along with it. Use any meat (if having meat) as the other 1/2...like a italian-spiced burger patty.
3) Go ahead and use the marinara, but make giant meatballs (helps to add pork with the beef). Use plenty of filler (bread crumbs pre-soaked in milk, egg, spices, dash Worcester-sauce, dash soy)
Ooooh. I'm good at that. But I need to know:
this ^^^ to help much.
Any meat around? Any garlic? (powder or "real")? Any tomato or greens? Any cheese (like in the green-can?).
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Since I have no idea how long it will take to get there (route STILL undecided), I'll be
leaving now. I told him 13h00-ish... If running early, then will take a scoot down the
road near him to lakeshore and see what happened to ANOTHER friend's $1M property
(when it HAD a home). He had the house demolished (due to ongoing landslides into
the back of the house) and just sold the land. I think he took a big hit on the sales $$$.
Later y'all!!!
leaving now. I told him 13h00-ish... If running early, then will take a scoot down the
road near him to lakeshore and see what happened to ANOTHER friend's $1M property
(when it HAD a home). He had the house demolished (due to ongoing landslides into
the back of the house) and just sold the land. I think he took a big hit on the sales $$$.
Later y'all!!!
i am practical - what they charge for that stuff now is more than enough to get a decent parmesan
It's hard to find a modest chunk at $14.00 per pound........i am practical - what they charge for that stuff now is more than enough to get a decent parmesan
Sure, you can use less and it's more effective. So I agree in principal. However, I also keep a green-can of the stuff around. It's a cash-flow thing as much as anything else. $2.50 per can is cheap and easy. You have to fork-over more for the real stuff from the get-go. I've heard it all, about how you can use less, it's better, yada yada. I do both. Save the real stuff for when it counts the most. It's really a budgeting thing. Like if you have none.
Been there, do that.
I got hamburger, jarred pasta sauce, no fresh veggies Just lettuce & cabbage, carrots of course. Only cheese is shredded cheddar of some variety.
Always have some form of garlic around, there is some garlic bread here in the deep freeze ... I hope
(need to check that one)
Ketchup?!?
Fortunately I'm not a fan of Parmesan!
Just lettuce & cabbage, carrots of course. Only cheese is shredded cheddar of some variety. Always have some form of garlic around, there is some garlic bread here in the deep freeze ... I hope
(need to check that one) Ketchup?!?
Fortunately I'm not a fan of Parmesan!
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