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Sunday, March 10, 2013

“Soup Seminar, Part XXXVIII: Everyone’s Friend, Goldie McNamara comes in for her Weeklong Seminar on making Institutional-Sized Soups: Split Pea I!” by Chef Goldie “Goldfish” McNamara


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Today’s album is Frank Zappa’s thirty-second solo album, “The Best Band you never Heard in your Life,” which came out in 1991 and was another wonderful album by one of the most unique figures in the history of rock music!  As always, Mr. Zappa’s views on both music and lyricism are beyond what everyone else is doing and this album is definitely no exception.  We therefore urge you to grab a hold of the convenient link posted above and head directly to Amazon.com, buy it, and enjoy it NOW! Thanks for using our blog to buy your CDs, as we offer nothing but the best!                   





MONDAY, MARCH 11, 2013

 

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

 

 

 

 
 
 
STINKBUG 2013
 
 

 



Chef Goldie “Goldfish” McNamara

END Commentary 03-11-2013

Copyright © 2012 by MHB Productions

Word Count: 3,129.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Monday, March 11, 2013 by Chef Goldie “Goldfish” McNamara



SOUP SEMINAR, PART XXXVIII—SPLIT PEA SOUP I—INSTITUTIONAL SIZE

 



Soup Seminar, Part XXXVIII: Everyone’s Friend, Goldie McNamara comes in for her Weeklong Seminar on making Institutional-Sized Soups: Split Pea I!” by Chef Goldie “Goldfish” McNamara



841st BLOGPOST AT THE AICP-END!

 

 What happened?

Bakersfield, CA, 03-11-2013 M:           Well, my time has arrived once again so I am here, which seems like it has been a long, long time indeed!  I wrote my last blog at the end of July 2012 and at the time, it sure seemed like (1) the Republicans were out to beat Barack Obama and (2) that the end of the world due to the conclusion of the Mayan Calendar, was getting close.  Unfortunately, neither one happened as the first one sure made me think like the second one was inevitable and yet, nothing happened except where we now find ourselves—past sequestration and onward until sometime in September when the government finds itself unfunded once again.  Let me ask you a serious question: is it just me or do all of you feel the same way?  We go from one crisis to the next and each time, we get a temporary fix until the next major problem rolls around, I cannot recall these sorts of things happening under any other presidency under which, I have been alive.  It seems to me that the usual suspects—George Soros, Warren Buffet, and the like—continually are orchestrating all of it!   Never in my life have I seen so many ongoing crises and problems since Barack Obama won the White House back in 2008 and it sure looks like there is nothing to stop it from going on for another three (or frighteningly longer!) years. 
President Barack Obama, 44th President of the United States
I am a liberal Republican, I am conservative when it comes to money and liberal on the social issues, which makes me, I fear, a RINO to those with whom I work.  Anyone who owns and operates his or her own business HAS to be fiscally conservative because when you earn money, you want to part with as little of it as possible unless, of course, you put it back into your business!  We put money into paying our employees and in retaining key ones and also into the necessary products with which to continue earning money and keeping our employees and their families well-taken care of.  Sadly, however, for the first time in my life, I am seriously contemplating dropping their healthcare coverage because with all of the onrushing taxes due to Obamacare, it’s going to be impossible for me to provide the level of coverage with which, they have been blessed these many years now.   In fact, I had a meeting, called everyone in and told them prior to the election that if “you vote for Mr. Obama, I will be forced to drop healthcare coverage and also cut your hours—no one is going to be full-time after his reelection, if that happens.”  Well, I guess a bunch of them did not listen to what I said, they are caught up in this disgusting “cult of personality” in which, they seem to feel that he is as big a prisoner as are they of events.  Have you ever heard something so ludicrous that it makes you want to puke?  Well, you know how I felt!
President Hugo Chavez- leftist thug, dead and gone!
What is it they do not understand?  Well, let me tell you something:  the great dictator Hugo Chavez, you know, Sean Penn’s friend, the thug of Venezuela who died about a week ago was worth about TWO BILLION dollars whereas the income of the majority of his people is around $1-2 per day.  I am sorry; did Mr. Hugo forget to spread the money around before he died?  Was he meaning to share the wealth he took from the rich at some time with the poor or did he somehow forget them?  My guess is Mr. Chavez NEVER intended to help his people and yet, if you ask them what they thought of El Presidente, they all say, “HE WAS A GREAT MAN AND WE LOVE HIM!  HE STOLE FROM THE RICH AND GAVE TO THE POOR!”  Show me the evidence of this, I see nowhere where the lives of the average Venezuelan improved over the past fourteen years, all I see is that it worsened.  His “beloved” people live in worse poverty NOW than they did prior to his advent and yet, the liberals of the United States and the Hispanic World sing the man’s praises, it is enough to make one sick!
I am concerned that that is what is going to happen to us: the low information voters here continue to see Mr. Obama battling against these unseen enemies of the state instead of realizing that HE is the man running the government and making its policies!  They act as if these straw men-and-women are the ones who keep us down, that somehow, Mr. Obama is fighting the good fight for us against this dire foe, you know, the Bush lovers of the world.  If somehow, George W. Bush is still pulling the strings and being in charge, man, he is one of the most powerful men in the world, how can someone who is an “idiot” be so smart?  After all, is that not what we were told for eight solid years, day in, day out, while that man was in the White House whereas now, he is still the evildoer behind the curtain, pulling the strings, making the deals, what an evil man he is!
Personally, I do not think that George Bush is the evil man doing all of this to us.  I like quite a bit, of what Mr. Obama is doing in some areas of the nation, I just wish they would cut out all of the bullshit.  We do need healthcare reform, that is important but I think that if they pursued tort reform and allowed doctors to carry LESS malpractice insurance rather than more, our medical system might recover.  I also think that if they truly control the borders of the United States that might help cut down on all of the abuses—you never know.  We will discuss more of this as the week passes, okay? 

Today, we begin a weeklong seminar on making institutional-sized original soups and the one I have for you today is one I truly like: Split Pea Soup I.  There are many out there who see this as the “green death” when in fact; it is a good soup if made correctly.  We are going to make a good-sized quantity that is perfect for professional chefs.  Come on, do not be a smuck, make your own soups instead of buying them frozen, canned, or in buckets, be a REAL chef—your diners will love it and in turn, love you, too!  Here we go:

(#0545) SPLIT PEA SOUP—INSTITUTIONAL SIZE

 

Luckily, I commenced my cooking career more than forty-plus years ago, which meant that I came of age in a time when things were still done from scratch if not as close as possible to it.  Nowadays, most chefs and erstwhile kitchen managers have options of buying their soups frozen, premade in buckets, or God knows where else.  Making quality soup is NOT a difficult feat to accomplish and yet, you would think it is due to the growing numbers of TOP chefs using fabricated products.  However, around here, we simply do NOT do that, we make as much of our basic foods from scratch as possible and that is why you come here—you come to learn the ancient culinary arts and we are happy to be the ones teaching you!
Yield:  about 6.75 gallons / Mis-en-place: 8-12 hours:
 

 

Qty.
Measure
Item
Other
Soak Overnight:
3
Quarts
Green split peas
 
8
Gallons
Ham stock
 
2
#
Finely-chopped ham
 
The Soup:
2
Cups
Melted butter
 
1
Quart
Bacon fat
 
1
Quart
Diced celery
 
2
Quarts
Diced carrots
 
2
Quarts
Diced onions
 
2
Cups
Diced leeks (green and white parts)
 
.5
Cup
Kosher salt
 
3/8
Cup
Ground coriander
 
.25
Cup
White pepper
 
.125
Cup
Minced garlic
 
.125
Cup
Whole thyme
 
.125
Cup
Whole sweet basil
 
4
Each
Bay leaves
 
2
Quarts
All-purpose flour
 
The Finish:
1
Quart
Freshly minced fresh parsley flakes
Rinsed and dried

 

Method:

1.     Mis-en-place: have everything ready with which to work! Rinse the peas underneath cold running water for several minutes; then combine them with the next two ingredients, place into a large heavy-duty stockpot, and refrigerate overnight.  This is an important step as it cuts the cooking time for the soup almost in half.  Prepare the rest of the ingredients by cutting the roux veggies, placing the spices and herbs in a bowl, and having the finish ready, too.


2.     The next day, place the pot containing the first THREE ingredients atop the stove.  Light the flame to medium-high and bring the peas to a boil.  Once there, keep there for about 2-3 minutes; then, drop the heat and simmer for approximately 30-45 minutes or until they dissolve and become tender. 

3.     Meanwhile, place a large pot atop the stove and over medium-low flame, heat and melt the butter.  Then, when it is, add the mirepoix vegetables and begin sautéing them over moderate heat. 

4.     When the vegetables begin to tenderize, add the herbs and spices and continue cooking until the mirepoix is extremely tender.  Then, stir in the flour and cook it, stirring almost constantly, taking care to scrape the contents off the bottom and out of the corners of the pot—if using a rectangular G.I. pot—to prevent anything from scorching. 
5.     After cooking the roux for several more minutes (note: this develops its strength), bring the pot with the peas in it to a boil and then begin whisking this mixture slowly into the roux pot—WHISKING CONSTANTLY!—bit-by-bit until eventually, you have incorporated all of it.  Raise the flame underneath the roux pot as you whisk the boiling liquid into it taking time-outs between additions in order to whisk it furiously so that you do NOT form any lumps.
6.     Continue whisking and adding the peas until you have added all of it and have combined the two mixtures together.  Keep whisking over medium-high flame while the soup begins to thicken and after several more minutes, drop the flame to low and let the soup simmer over a low flame.
7.     It is important to combine the two parts of the soup over medium-high flame and while whisking constantly in order that you eradicate the formation of lumps and have combined both parts together.  It takes time to do this and requires unyielding strength but then when you do this, let the soup simmer for about 20-30 minutes over low flame.
8.     As it simmers, the soup is going to continue thickening and then, when you deem it to be the proper consistency, stop simmering, check and readjust the flavorings as necessary, and prepare either to serve it or to store it.  If you can remove the bay leaves, please do so lest they end up in a serving of soup.
9.     To serve the soup, immediately whisk in a portion of the freshly minced parsley flakes, transfer it into soup pots for the servers and give them the additional parsley flakes to garnish each serving.  If you plan to use it later, transfer the soup into two-inch hotel pans placed atop cooling racks and then with an oscillating fan placed over the pans, quickly cool it to 45°F or below. 
10. Then, place the pans— on shelves with adequate airflow all around each one—inside the walk-in refrigerator and chill as quickly as possible.  Occasionally stir the soup in the pans in order to permit the heat retained in the center the opportunity to escape.  Finally, when very cool—at or around 40°F or so—pour it into sanitized five-gallon buckets equipped with tight-fitting lids, label, date, and keep refrigerated.  When reheating chilled soup, always bring it to 165°F or higher—in top of a double boiler so as not to scorch it—before serving it to the diners. 
11. Note, too, that you NEVER return leftover portions to the parent batch but instead store them in secondary containers with the same labels on them and a sign denoting to use it/them FIRST!  The shelf life for this soup is approximately FIVE days so either use it or lose it within that timeframe. 
This is the classic split pea soup, easy to make, a pleasure to serve, and one that if done correctly does not take a great deal of time to prepare.  The key is in rinsing the peas and then soaking them overnight; otherwise, if done completely from scratch on the day in which, you plan to serve it, add at least another hour to the cooking process and additional ham stock as it will require additional liquid to hydrate the peas than if NOT soaked overnight.

 

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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.

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

          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 II

          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!

 
BROADWAY THE HARD WAY

          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 III

          We had a great time today; I hope you did, too!  We will discuss more of what we discussed today as the week progresses as we make more and more delicious soups.  Right now, Bakersfield is looking better and better as the weather continues to improve, the air is cleaner, and things are looking up.  I had a chance to go to the movies recently and my husband and I saw “Jack the Giant-Killer,” you know, the modern interpretation of the “jack and the beanstalk” story.  I am telling you, without computers, none of this would be possible and I so wish I had done something like this when I first went to college years ago.  However, without dating myself, they did NOT have classes on computer technology so now, I push the kids to return to school and to enroll the grandkids in any computer courses they can locate anywhere in town.  Heck, without computer knowledge now, it’s almost impossible to turn in one’s foodservice orders but the great thing about it, however, is that in another decade or two, sales personnel will be irrelevant, you know, in much the same way the doctors do their own medical transcription work now!   My fear is this: if they ever drop the nuclear weapon in the atmosphere taking out our electronic grid, we are screwed so it is very important that we also keep in touch with the old ways of doing things, as THOSE people will be the new rulers of this world!  LOL.

 
THE BEST BAND YOU NEVER HEARD OF

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 Monday, March 11, 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 April 16, 1981 in Visalia, CA.

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This is #0143, a 40” x 60" original oil painting by Beverly Carrick entitled, “Sunset’s Splendor." 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)!

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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 © 03-03-2013, 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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Board of Directors: Garfield H. Johnson, Alvin T. Woliztnikistein, B. Carrick, B. H. “BC” Cznystekinki, Elmer K. “the Hooter” Hootenstein, Gervais Krinkelmeier, Goldie “Goldfish” McNamara, James “Jimmy” Hall, James, “JT” Tobiason, Kilgore Randalini, Lilah Paulikovich, Murph MacDougal, and Olaf Bologolo,

 

 

 

 

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, Green Split Peas, Ham Stock, Legumes-Grains, Institutional Sizes, Yesteryear Foods,

 

 

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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!

 

 

 

 

BUYTHE BEST BAND YOU NEVER HEARD IN YOUR LIFEBY FRANK ZAPPA AT AMAZON.COM NOW!

 

 

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 11, 2013:

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