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Friday, March 15, 2013

“Soup Seminar, Part XLIII: Our Soup for Today is another Stellar Example of how One combines Leftover Ingredients together thereby creating a Culinary Masterpiece: Corn Chowder I in an Institutional Size!” by Chef Goldie “Goldfish” McNamara



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Today’s Mothers of Invention album is their twenty-third album, “Playground Psychotics,” which appeared on record store shelves in 1992 and was another exciting look at the heyday of the Mothers!  During the course of Frank Zappa’s life, he went back and forth between working with the original Mothers and then with various lineups in between.  This is one of the better collections of nothing but the best!   We recommend that you take the link posted above, go to Amazon.com, and buy this album NOW! Thank you!                    





SATURDAY, MARCH 16, 2013

 

THE NEW AGE—TWO YEARS UNTIL THE NEXT ELECTION ARRIVES!

 

 

 

 
 
STINKBUG 2013
 
 

 



Chef Goldie “Goldfish” McNamara

END Commentary 03-16-2013

Copyright © 2012 by MHB Productions

Word Count: 2,905.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Saturday, March 16, 2013 by Chef Goldie “Goldfish” McNamara


SOUP SEMINAR, PART XLIII—CORN CHOWDER I—INSTITUTIONAL SIZE


 



Soup Seminar, Part XLIII: Our Soup for Today is another Stellar Example of how One combines Leftover Ingredients together thereby creating a Culinary Masterpiece: Corn Chowder I in an Institutional Size!” by Chef Goldie “Goldfish” McNamara



846th BLOGPOST AT THE AICP-END!

HAPPY ST. PATRICKS DAY 2013 WEEKEND!

 

Bakersfield, CA, 03-16-2013 S:  We have arrived at the weekend and what’s more, tomorrow is St. Patrick’s Day, which means there are going to be a whole lot of drunks running around out there and in Bakersfield; you can expect to find Ralph Emerson Bailey, Jr., among them!  On Monday, Mr. Bailey commenced his brand new radio program over at the competition of AM 1560 Radio in Bakersfield, the unfortunate and crumbling 1180 Kern Radio on the AM dial.  His show runs at the same time his old one did at his former employer, from 3:00 P.M. to 6:00 P.M.  While that may be good for Mr. Bailey to have ample time to sober up so he can do his show, the fact that he is on across from the live version of the Mark Levin show spells doom for him and his employers.  Currently, that radio station (1180) is hanging on by its short hairs as practically NO one listens to the station.  They have had problems in the past with other members of their staff, there is a guy named Scott Cox who has been there for a long time and during one recent political campaign, he was caught pulling up yard signs of candidates he did not like and taking them home to his house and stashing them in his garage.  How the heck he managed to stay out of jail on that one is beyond any of us here and then, when a coworker, the sweet little Inga Barks accused him of sexual harassment, he managed to beat that one causing Ms. Barks to leave the station for greener pastures, ones free of oversexed men. 
TERMINATED!
  What is it about Mr. Bailey that makes us dislike the man so?  Well, let me tell you, when one works in roiling kitchens all day long, one listens to the radio to pass the time.  The younger cooks typically listen to the hard rock stations until the chef comes out, changes the dial much to their unhappiness, and tries to give them something intellectual with which to listen.  The fact that Mr. Bailey comes on at a pivotal time, from three-to-six is a big part of it because if he came on after the George Noory program at 2:00 A.M. no one would care, it would be the graveyard cook’s problem.   We try to give the employees something with which to raise their consciousness and when you have a semi-literate inebriated oaf come on and talk about his personal life for three hours and then talk about the Dodgers—a team who sucks by the way and will always suck!—it makes one want to puke.  Soon, the cooks are unhappy and I have to turn the radio completely off lest it cause them to begin working less and less well.
Popular latenight radio show host, George Noory
Mr. Bailey goes on about his miserable love life and is it any wonder why it sucks?  I am a woman and if I had some sad sack miserable, half-drunken fool pawing at me, I would have to slap some sense into his head and then have him arrested for groping me.  The man is well-known for bumming drinks, if I go out into the cocktail lounge of the restaurant in which I work and the bum is out there using his ‘celebrity-status” as minimal as it is to get people to not only buy him a drink but to buy him a bottle, we have to 86 the man.   This town would be so much better off if Mr. Bailey were to leave it for Mississippi or Alabama, or from whence he came, I cannot tell you enough.  That is why we have led the charge at ridding the radio community of this overblown fool and why we continue promoting the Jaz McKay radio program to become nationally syndicated as it would put Bakersfield on the map!   If we could rid the airwaves of boring hosts like Sean Hannity, insulting fruitcakes like Dr. Michael Savage, and boozed-up losers like Ralph Bailey, Jr., we would be doing well!  Please help us by contacting 1180 Kern Radio and telling them to fire this idiot; the town will be much better off if they do!
Dr. Michael Savage, crazed radio talk show host of the "Savage Nation"
Okay, enough of insulting a bum like Mr. Bailey, we move on to what it is we came here today to do: make soup.  The soup we make today is one of the all-time most-requested classics, one that most chefs no longer have in their repertoire nor understand the chemistry of making to serve it.   Making soup is a very important part of the Prepmaster’s job or the Executive Sous Chef’s position, which means they must know how to do things the old way and not use cornstarch to thicken their damned soups unless that is all they use.  Of all the soups, I have made in my life, only one ever used cornstarch and it was a clam chowder learned somewhere else and the only reason I mention it is that it was truly unique.  Anyhow, here it is, let us do our thing and have some fun, okay?

(#0584) CORN CHOWDER I—INSTITUTIONAL SIZE

 

Corn chowder is a much-loved Southern-styled soup from the old days, one everyone loves.  I find it to be a crowd-pleaser, which also allows me to use up multiple leftover ingredients from a variety of sources.  This is why it is so important for chefs to have “culinary vision,” to be able to visualize five-to-six steps ahead of everything they do every hour of everyday!  It is not a difficult thing to do, especially if one sets their sights on accomplishing this very necessary task and once done, it puts you light years ahead of most of the rest of the crowd.  Never think that you cannot compete against the five-star smucks emanating out of America’s culinary academies as many times, the ones who learn—either in a family environment or in small foodservice operations—are more gifted than the punks coming out of the expensive schools.  Unbelievably, they crank out more chefs who are clones of one another than they do talented, independent individuals.  Read the cookbooks of the classics and then when making a soup such as this one, you blow the competitors off the stage!
Yield:  7.5 gallons / Mis-en-place: 2 hours:
 

 

Qty.
Measure
Item
Other
The Potatoes:
6.5
#
Russet or white rose potatoes, peeled and diced
1.25
Gallons
Water
 
The Corn:
3.5
Quarts
Chicken stock
 
1
Gallon
Canned cream of corn
 
The Roux:
2.5
Quarts
Melted butter
 
3
Quarts
Diced carrots
 
3
Quarts
Diced celery
 
3
Quarts
Diced yellow onions
 
2
Cups
Diced red bell peppers (seeded, de-ribbed)
 
.25
Cup
Kosher salt
 
3/16
Cup
Ground coriander
 
1-1/3
Tablespoons
White pepper
 
1
Teaspoon
Cayenne pepper
 
.125
Cup
Whole thyme
 
8
Each
Bay leaves
 
2
Quarts
All-purpose flour
 
The Cream:
1
Gallon
Heavy cream
Warm
The Garnish:
1
Cup
Freshly minced parsley flakes
Rinsed & dried
Final Enrichment:
1
#
Sweet butter
 
The Finish:
2-3
Cups
Finely-minced fresh parsley
Rinsed and dried
Spanish paprika
 

 

Method:

1.     Mis-en-place: have everything ready with which to work! Have the water amount listed under the potatoes at a boil and add some salt to it.  Add the potatoes, return to a boil, then drop the heat to medium-low and cook the spuds until they are tender.  Take care to watch over them and the minute they are tender enough for soup but not falling apart, turn off the heat, pull them from the stove, and then strain them out through a colander into a bowl retaining both liquid and potatoes.  Return the liquid to the stove over a low flame for now.
2.     To the potato liquid, add the chicken stock and the creamed corn, keeping the mixture warm but not too high until required.
3.     In a large soup pot or G.I. pot sprayed thoroughly with Crisco Pan Release or some such other food release spray, heat the butter.  When it begins sizzling, add the vegetables and begin sautéing them over medium flame.  Stir frequently and when they begin softening, add the spices and herbs and continue cooking.  When the veggies are extremely tender and the air aromatic with the smell of the cooking vegetables and the flavorings, begin stirring the flour into the mix.  Raise the heat to medium and continue whisking the mixture together to form a blond roux.  Make sure you scrape the corners and sides of the pan to keep the mixture moving as it cooks.  Do NOT scorch the roux as this is an unpardonable act from which, NO chef can recover!
4.     Raise the flame under the combined liquids in the other pot and when they begin boiling, begin whisking them into the roux mixture, taking care to whisk constantly to scorch nothing!  Continue adding the liquid with a soup pot, taking care to whisk furiously until you have incorporated all of the liquid and corn into the roux. 
5.     Raise the heat, bring the fledgling soup to a boil and once there, keep there for several minutes, then lower the flame and simmer the soup.  Stir in the heavy cream and allow the soup to thicken through the process of reduction over moderate flame.  Continue the process until it is where you want it, about medium-thick like clam chowder, then blend in the butter for enrichment and finally, return the potatoes to the soup along with the freshly minced parsley flakes.  Stir them with a spoon or a rubber spatula so as not to tear the potatoes apart—this is why medium-cooked potatoes are important as they finish in the soup without dissolving into mush.
6.     Check the soup’s flavor and if necessary, readjust it.  You want it to be sweet due to the creamed corn, the heavy cream, and the natural sweetness of the sautéed mirepoix but if you feel it needs a bit more sugar, add some taking care to begin with a SMALL amount as the soup’s ultimate flavor occurs after several hours. 
7.     To serve, transfer the soup into tureens for the servers to take to the customers and be sure to provide them with both the parsley flakes and paprika with which to decorate the cups and bowls.  If not to be used immediately, transfer the soup into two-inch pans placed atop cooling racks with an oscillating fan (with sanitized blades, of course!) blowing across the surface of the pans.  Take care to stir them from the center outward as they cool and once at or below 45°F, transfer the pans into the walk-in refrigerator with airflow all around them.
8.     Finally, when the soup is very cool, transfer the pans into a sanitized container equipped with a tight-fitting lid and be sure to label, date, and keep refrigerated.  Use within 2-4 days and be sure to reheat it to 165°F or higher prior to serving and NEVER return used amounts to the parent batch as this is a darned good way to cause foodborne illness! Always refrigerate used amounts in separate containers and always use them first!
Corn chowder is a delicious soup from the old days if you will and one I always enjoyed as it allows the chef to use up items he or she might have leftover from somewhere else.  Many times, if one does not have creamed corn on hand but has court bouillon leftover from cooking fresh corn (as well as leftover cooked corn-on-the-cob), use that in place of the liquid and add to it chicken base and any cooked corn scraped off the cobs.  NEVER waste an ingredient, always use everything and your food cost will go down while profits go up!
---------------------------------------------------------------------------------

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YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME III

 
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As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this, as it is a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will become dedicated followers of the END.  Currently of multi-diversity across the Internet, it is important that we hear the voices of more and more people from all walks of the foodservice profession —join us. We urge our readership to write to us, leave comments, and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously do not pay anything but give YOU full byline and that, my friends, is worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it will be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so Stinky says.

 
MAKE A JAZZ NOISE HERE

          We have touted the AARC Technology Company here in Bakersfield, CA, and must add the Nerds on Call.com folks.  Without them keeping our blog up-and-running, there is no telling where we would be now.  We have a great many problematic issues here at the AICP-END because even with the best security systems in the world, malware and other terrible fecal materials manage to penetrate the blogsite.  Do yourself a favor, hire the best, and note, you can have online help via a remote button on your desktop for just $25 per month!  Get in contact with the Nerds now!

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME IV

          We are selling recipes all the time and you can order things you would like copies of simply by mailing us your name, address, the recipe you would like and a check for $1.00.  You can buy an entire week’s worth of recipes when we do a series simply by sending us a check or money order (no cash please!) for $20 and we will have it out to you in the next day’s mail.  Please become a part of the AICP-END by sending us your names, addresses, and information and we will welcome all of you with open arms!

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME V

          To buy paintings, recipes, or full article series, please send us your information by mailing us at P.O. Box #20669, Bakersfield, CA, 93309-0669.  You can call about paintings at 661-834-5185; we will take all calls and provide to you as much information as is available.  It is time that we begin taking the next step and to immortalize Beverly Carrick for eternity and begin moving towards the establishment of a website of our own! God bless each single one of you amongst our fan base!

 
YOU CAN’T DO THAT ON STAGE ANYMORE, VOLUME VI

          The American Institute of Culinary Politics-Elemental News of the Day has absolutely NO problem with leading the charge against crappy radio entertainment in the city of Bakersfield or anywhere else in the country in which, we have bloggers.  Mostly, our people are here on the West Coast, some here in the central valley of California while some live in either Hawaii or up in Washington State.  What we promote here is quality, we do our best to offer you tried and true culinary classics as well as interesting topics with which to instruct your employees.  Remember: it is the duty of ALL chefs to help their employees progress in this life, meaning that they have a foundation in what being an American is all about and not what some say it is supposed to be about like the Gay Agenda.  I will be damned if the Gays turn my grandkids into fruits like them, it will be over my dead body when they pry my guns out of my cold dead fingers!  How ‘bout them apples, eh?  Tomorrow, we wrap the Goldfish Culinary Show up and then Chef Olaf Bologolo arrives to take over the coveted Stinkbug chair!    

 
PLAYGROUND PSYCHOTICS

Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by Frank Zappa and the Mothers of Invention and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  Allied with them, we are pleased to market their merchandise!  Amazon.com is one of the greatest—if not the ultimate greatest!—online department stores in which, one can find almost everything on the planet.  We love them and they love us and we want all of you to visit them daily, take advantage of their deals on everything from kitchen equipment to cookbooks, CDs, DVDs, and everything else a person could want.  Everything you buy from them puts money into our pockets, which allows us to keep this fine blog up-and-running 24/7/365!  God bless America and God bless Amazon.com!

Thank you!

Goldfish

Goldie “Goldfish” McNamara

Cook IV Institutional Chef, CWC, ACF Chefs’ Association of the San Joaquin Valley CA123
This is me back in 1977 when I was working at the Hilton Inn in Bakersfield, CA, on Rosedale Highway. In the 1980’s, it was the Red Lion Inn but back then, I was the night sous chef and ran the cook's line at the age of 24. I’ve had the privilege of working in Texas, Arizona, and elsewhere in California but have always returned home to Bakersfield.  Currently, I am at one of the five country clubs.

Chef Goldie “Goldfish” McNamara writes from Bakersfield, CA.

Chef Goldie “Goldfish” McNamara is a liberal Republican.

---30---

The AICP-END Commentary for Saturday, March 16, 2013 by Chef Goldie “Goldfish” McNamara

 

 

Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

The one-and-only Chef Goldie “Goldfish” McNamara wrote this original essay.

 

Recipe created by Chef Goldie “Goldfish” McNamara on June 10, 1978 in Bakersfield, CA.

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This is #0148, a 60” x 40" original oil painting by Beverly Carrick entitled, “Long Shadows." It is among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and known around the world for both the beauty and timelessness of her artworks. Hanging in private and public galleries and followed by many fans encircling the globe—her works instill awe because of her artistic brilliance and personal beauty. We urge you to go to her Website NOW and view her work. It is possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Beverly Carrick: the World’s Greatest Artist (1927-2012)!

Pictures #0000-0395

 

 

 

 

 

 

 

 

 

CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. PLEASE NOTE, TOO, THAT RECIPES ARE BROKEN DOWN FROM INSTITUTIONAL SIZES, WHICH MEANS THEY DO NOT ALWAYS TRANSLATE PROPERLY AND SEEN AS SUCH.  THANK YOU, Moses Scharbug III.

 

 

 
The above icon is the “Trademark of Quality and Symbol of Integrity/Logo” of the Magnolia Hilltop Brewers and of What's Cookin' Productions. This article is copyrighted © 03-08-2013, all rights reserved. Unauthorized reproductions of anything on this blog site, including written material and photographs, are permissible unless granted in writing by Moses Scharbug or Stinkbug. Thank you, the Elemental News of the Day.

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NOTE FROM MOSES SCHARBUG III, ASSISTANT EDITOR:

Okay, that is going to do it for today, friends, so now, let us move on to the closing words we normally share with you every day: please, I suggest you save these recipes by bookmarking them online or by writing to us and telling, us which recipes you would like mailed to you.  Each one costs $1.50, a dollar for the recipe and $0.50 for the shipping.  If you buy all three, simply enclose a check or money order for $3.00 otherwise, it is more expensive for just a single recipe.  Be sure to tell us the number of the recipe in which, you are interested so we can ship it to you posthaste!  Thank you for your interest and if you wish, $10.00 will get you ONE week’s worth of recipes, starting on Monday and going through Sunday.  Should you wish the entire Special Menus Index 2011 Easter Brunch Menu’s recipes, simply send us $25.00 and you will get every recipe sent to you via USPS First Class Mail.  International orders take U.S. Money Orders! Moses Scharbug III, Assistant Editor.

 

 

 
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Tags:

Goldie “Goldfish” McNamara, the Mothers of Invention, Frank Zappa, the Prepmaster, Soups, Stocks, the Soup-Master, Navy Beans, Meat Stocks, Institutional Sizes, Auguste Escoffier, Legumes and Grains,

 

 

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THANK YOU MARY LOU GUNN FOR TERMINATING RALPH BAILEY, JR. AND FOR GIVING US MARK LEVIN AT HIS PROPER TIME, 3:00 P.M. MONDAY-FRIDAY!

 

 

 
NOTE—WE SUPPORT JAZ MCKAY AND MR. PUCK OF KNZR 1560 A.M. RADIO IN BAKERSFIELD, CA, BECOMING A SYNDICATED, NATIONWIDE RADIO SHOW! THE MAN IS ONE OF THE ALL-TIME GREATS AND DESERVES TO BE RECOGNIZED FOR HIS CONTRIBUTIONS TO TALK RADIO, THE CONSERVATIVE CAUSE, AND PLAIN COMMON SENSE! THANK YOU!

 

 

 

 

 

 

 

 

 

CHEF GOLDIE “GOLDFISH” MCNAMARA
MADE IN THE UNITED STATES OF AMERICA! WE SUPPORT THE MILITARY OF THE UNITED STATES AND THAT OF ITS ALLIES AROUND THE GLOBE!

 

Thank you for joining me today at the New Elemental News of the Day, I appreciate your company and hope that you bring your friends, family, neighbors, coworkers, and relatives the next time you visit!

 

 

 

 

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The Chef’s Culinary Nightmare: Our Muse…

 

 

 



Beverly Carrick Original Paintings Price List:
 

  1. Size 36” x 72”…………………………………………………………. $18,000.00.
  2. Size 40” x 60”…………………………………………………………. $15,450.00.
  3. Size 36” x 48”…………………………………………………………. $11,500.00.
  4. Size 30” x 40”…………………………………………………………. $ 9,900.00.
  5. Size 24” x 48”…………………………………………………………. $ 9,000.00.
  6. Size 24” x 36”…………………………………………………………. $ 8,240.00.
  7. Size 24” x 30”…………………………………………………………$ 7,600.00.
  8. Size 20” x 24”…………………………………………………………$ 5,950.00.
  9. Size 18” x 24”…………………………………………………………$ 5,950.00.
  10. Size 16” x 20”…………………………………………………………$ 5,400.00.
  11. Size 12” x 24” …....................................................................................$ 5,400.00.
  12. Size 12” x 16”….....................................................................................$ 4,500.00.
  13. Size 11” x 14”…………………………………………………………$ 4,500.00.
  14. Size 9” x 12” …………………………………………………………. $ 1,200.00.
  15. Size 8” x 10” …………………………………………………………. $ 1,000.00.



GUN SALESMAN OF THE YEAR: PRESIDENT BARACK H. OBAMA!

TODAY IN HISTORY—MARCH 16, 2013:

  1.   


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