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Saturday, April 6, 2013

“Mis-en-Place Index, Part XLVI: Besides slamming Ralph Emerson Bailey, Jr., Chef BC takes a turn down a Road not usually traveled by the Pantry Chef—Flavored Butters—with Lemon Vermouth Butter!” by Chef B. H. “BC” Cznystekinki

 
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Today’s album is Frank Zappa’s fifty-fourth solo album, “The MOFO Project-Object,” which came out in 2006 and was once again another stellar album in the ongoing posthumous releases of Mr. Frank Zappa!  As always, we urge our readership to visit Amazon.com—the world’s largest online department store!—so you can buy it so please!  Go there now, pick it up, enjoy, and then leave us a note telling us how much you enjoyed it!  Thanks for your patronage!                         





SUNDAY, APRIL 07, 2013

 

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

 

 

 
 
 
STINKBUG 2013
 
 

 



Chef B. H. “BC” Cznystekinki

END Commentary 04-07-2013

Copyright © 2012 by MHB Productions

Word Count: 2,631.

 

AMERICAN INSTITUTE OF CULINARY POLITICS

 

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Elemental News of the Day Commentary-Opinion-Sports-Foodservice for           Sunday, April 07, 2013 by Chef B. H. “BC” Cznystekinki



MIS-EN-PLACE INDEX, PART XLVI



Mis-en-Place Index, Part XLVI: Besides slamming Ralph Emerson Bailey, Jr., Chef BC takes a turn down a Road not usually traveled by the Pantry Chef—Flavored Butters—with Lemon Vermouth Butter!” by Chef B. H. “BC” Cznystekinki



868th BLOGPOST AT THE AICP-END!

Ralph Emerson Bailey, Jr., Inebriated Idiot, Bakersfield, CA

Bakersfield, CA, 04-07-2013 Su:  Yesterday, I was ragging on the drunken lout, Ralph Bailey, minor talk show host in Bakersfield, California, one of the so-called celebrities of the city.  I forgot to mention the fact that the man purports that a “Brink’s Truck drove up to his backdoor” meaning that the 1180 AM Talk Radio (KERN) offered him a big amount of money to abandon his cohorts at 1560 AM Radio in the same town.  That is the last thing that happened, friends, we have it from select sources that with the arrival of the new general manager at the station, that Mr. Bailey was unceremoniously fired, sent packing, given his final check, shown the door, given the bum’s rush.  He says he was not “picked up” by KERN but that he was lured away from 1560 AM to go to the competition, which is definitely not, what happened.  The man was fired, he was an idiot, he was bringing disrepute upon his associates, he was angry, snarky, and very difficult with whom to get along due to his overbearing personality.  What’s more, the man missed more work than did any other employee the entire time he worked there, most of it due to rampant alcoholism.   When someone who represents your company’s brand is seen staggering around the bars of downtown Bakersfield, that man is doing your business extreme damage, of that, there is one hundred percent agreement by every member of the AICP-END Board of Directors.  Mary Lou Gunn, the general manager, had no option but to terminate Mr. Bailey by allowing him to resign instead of being fired in order for him to save whatever amount of face the man possesses.   All we can say is goodbye, good riddance, to a piece of crap one might step on wandering down a darkened alleyway.   Currently, we are taking bets on how long the poor people at KERN Radio can keep the alcoholic with the gravelly voice employed.  I personally think they will go through another change within the next 2-3 months and that Ralph will be doing news on a Mexican language radio station!
Ralph Bailey, Jr., worst radio talk show host in the entire nation!
 
If you want to get in on our pool, please send a note to our assistant editor, Moses Scharbug III with your phone number so we can get in touch with you.  We obviously cannot run a pool on the Internet due to governmental monitoring so send us a postcard and we will tell you how to go about it, right now, our pool is growing by the day! 
Go Clippers!
 
As today is Sunday that means no one is around on the Internet, so we can get down to business right away without any more discussion.  Long ago, chefs made what they called HARD butters or flavored butters, something they could shape into an attractive pattern, then plop atop a dish of sizzling fresh salmon, and send it out to the guests.  The other variation of this pattern is the one in which a steamed or a baked pudding is topped with a sweet, hard butter and then arrives at the guest’s table, still in its shape, gradually melting over the dessert.   Yes, this was something that went on all the time and was a standard part of modern cookery until at some point, in the late 1970’s, it finally began to go out of style.   It’s been twenty some years since anyone has truly done anything of this type of whom we know so we have decided that the final recipe of this week is definitely going to be the so-called “blast from the past:” a seasoned flavored HARD butter. 

The combination of lemon and vermouth is simply amazing, it’s very palate pleasing, it has an amazing fragrance, and it’s indescribable.  The thing that is truly wonderful is that making a flavored butter is easy, it’s something you can do within about 20 minutes’ time while doing other things.  Then, you pop it into your freezer and from there, it’s ready in about 20-30 minutes.  To use it, you just pull it out, unwrap it, cut it, and serve it right at the moment the dish exits the cooks’ window—what could be easier than that?   Here’s our recipe:

(#0424) LEMON VERMOUTH BUTTER

 


Working with flavored, shaped butters is a time-honored culinary pastime, which is great if you are the only who even knows of the art.  Like working with other classic blasts from the past, such as chaux fraud, makes one that much more of a chef and heads above the rest of the competition.  There are so many young bucks running around out there in the world who think that if they stack food atop one another and slap some sort of half-assed Thai sauce atop it, that they have created something unique and “gourmet.”  I hate pointing out to these glitter-eyed idiots the error of their ways but much of the time, I have absolutely no choice but to do so.  Try this one and I know you are going to become hooked for life and find a place for savory or sweet shaped butters in your repertoire.
Yield:  about .75# / Mis-en-place: 20 minutes:
 

 


Qty.
Measure
Item
Other
1
Cup
Sweet butter
 
2/3
Cup
Margarine
 
1.5
Tablespoons
Granulated garlic
 
1
Tablespoon
Gallo vermouth
 
1.5
Teaspoons
Hungarian paprika
 
1
Teaspoon
Granulated garlic
 
.5
Teaspoon
Lawrey’s seasoned salt
 
.5
Teaspoon
Lea & Perrins’ Worcestershire sauce
 
.25
Teaspoon
Stinkbug Seasoning (Recipe #0226)
See Step #1
.25
Teaspoon
Lemon pepper
 
.25
Teaspoon
Granulated onion
 
.25
Teaspoon
Caper juice
 
.25
Teaspoon
Kosher salt
 

 



Method:

1.     Mis-en-place: have everything ready with which to work! First, make the Stinkbug Seasoning, Recipe #0226, our personal blend of seasoning:

(#0226) STINKBUG’S SEASONING

 


Every chef worth his or her “salt” (to borrow an age-old expression!) should have his or her own, personal, seasoning blends and this one, friends, is the best there is.  Keep it on hand and use it for all of your culinary needs as it adds the right amount of flavor and increases the ultimate tang of your finished foods.
1. Yield: One cup of seasoning:
 

 


Qty.
Measure
Item
Other
1
Cup
Kosher salt
 
1
Tablespoon
Black pepper
 
1
Tablespoon
Granulated garlic
 
1.5
Teaspoon
Granulated onion
 
.5
Teaspoon
Hungarian paprika
 
1
Teaspoon
Summer savory
 
1
Teaspoon
Dry parsley flakes
 

 


Method:

2.     Combine all ingredients together in the bowl of an electric mixer and mix well. Store the finished seasoning in an airtight, DRY container.  Proceed to the rest of the recipe:
3.     Hook up your Kitchen Aid or Hobart mixer and attach the PADDLE.  Begin beating the butter and the margarine on medium speed until it becomes somewhat fluffy; then, scrape down both the bowl and the paddle with a rubber spatula, mixing well.  Add the remaining ingredients and begin beating on medium-high speed until the mixture is well blended, airy, and light.  Scrape down the bowl and paddle once again, then remove the implement.
4.     This butter is for use as a HARD butter meaning, the chef shapes it and then prior to serving with whatever dish you pair it with, you plop it atop the entrée and send it to the guests.   You can (1) transfer the butter into a large pastry bag equipped with a large STAR tip and pipe out 1-2 ounce stars or (2) roll it up into a “log” using wax paper. 
a.     If doing the former, pipe the stars onto a sheet pan lined with wax paper and when accomplished, pop the pan into your freezer.  When frozen, transfer the rock-hard stars into a Ziploc Freezer Bag and keep frozen.
b.     If doing the latter, place a large sheet of wax paper atop your work surface and spray it with food release spray.  Then, scoop the mixed butter onto the paper forming it into a rough “log” towards the far end.  Fold the paper on the far side over the rough log and then begin rolling it up into a perfect “log” and when tightly wrapped, wrap it tightly in a second sheet of plastic wrap.  Place the log into your freezer and when needed, pull out a portion of the log, remove the paper and slice it into rounds.  Then, place atop the entrée, which is normally a fish dish of some sort, and serve it immediately.  The fact that the butter is frozen ROCK HARD means you have about 2-4 minutes to serve it depending upon how hot the entrée and how cold the butter. 
5.     Always keep formed butters FROZEN until needed and note, if working on a hot cooks’ line, keep it either in your reach-in freezer unit or in the refrigerated drawers for immediate use.  If the butter melts and becomes liquefied, use it as such but NOT as a hard butter ever again—this can possibly become a target for foodborne illness-causing bacteria so if it melts, use it immediately as an additional flavoring for cream soups or in cream sauces.   Shelf life: as long as you keep it frozen, it remains “fresh” for about two weeks. 
In the “old days,” the use of flavored HARD butters was a common sight on any professional cooks’ line whether they were sweet, fruit-flavored HARD butters for use on baked puddings or savory butters such as this one for use with seafood.  It is always good to update and to incorporate items from our culinary past as many of the nouvelle and self-taught wonder boys have no knowledge of from whence came their progenitors.   Therefore, that allows the professional chef who knows his or her stuff to beat these punks hands-down!
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JOE’S CORSAGE

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.

 
JOE’S DOMAGE

          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!

 

 
QUADIOPHILIAC

          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!

 
JOE’S X-MASSAGE

          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!

 
IMAGINARY DISEASES

          Last Sunday, Easter Sunday, marked the final episode of the amazing History Channel’s series, “The Bible,” what an amazing show!  It is highly important that we as Americans find our way home to religious faith and quit allowing it to be swept away by a secularized government.  With the government we have now, it is amazing that we have ANY religion left in this nation with the exception of the Muslims, as they seem to be the one preferred religion, something that is extremely troubling to me.  I urge all of you who may have missed the ten-part program on the History Channel to by all means, rent it from Netflix or some such other outlet when it becomes available within another week or so.   All of us need to revive our religious ideas and to become participants in the greatest show on earth, Christianity!  We need to beat back the encroaching tide of secularists or worse, the atheists, the miserable sniveling fools who rail against the existence of God because if we don’t, we are going to see a decline in the morality of our children.  The fact that ‘hooking up’ is now something that is more and more accepted makes me sick, both to my stomach and in my heart because I have children, I have grandchildren, and I do not want to see them used, abused, or mistreated because some governmental smuck says it’s “okay.”   Americans, we must defend religious expression as much as we must defend our borders but if we fail to do so, you can see the loss of the nation and the replacement God before us, Barack Hussein Obama! Let’s join forces and save our nation before it’s too late!   Anyhow, that’s it for this time around see you in about six months, sometime in October of this year, possibly later!                       

 
THE MOFO PROJECT/OBJECT

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, my friends!

B. H. “BC” Cznystekinki

B. H. “BC” Cznystekinki

Certified Working Chef, AAC, ACF
This is I back in the 1960's when I was a young sous chef working in a local hotel in Laguna Beach, California. I always loved to cook and apprenticed as a young man which is what most of have done who write for the Elemental News of the Day. We share a love for the culinary world and do our best to share that love with you. We hope you enjoy it! Chef B. H. “BC” Cznystekinki writes from Valencia, California.

Chef B.H. “BC” Cznystekinki is a Conservative Republican.
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The AICP-END Commentary for Sunday, April 07, 2013 by Chef B. H. “BC” Cznystekinki

 

 

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 B. H. “BC” Cznystekinki wrote this original essay.

 

Recipe created by Chef B. H. “BC” Cznystekinki on July 04, 1983 in Valencia, CA.

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STINKBUG ALIVE AND WELL AND ON THE ROAD TO 2014!  
 

This is #0170, an 11” x 14" original oil painting by Beverly Carrick entitled, “A Touch of Sunset." 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 © 03-30-2013, 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.

President: Garfield H. Johnson

Executive Vice President: Alvin T. Woliztnikistein

Publisher: B. Carrick

Assistant Publisher: Roland Carl Davis

Chief Editor: Stinkbug

Assistant Editor: Moses Scharbug III

Mail Room: Jane Lee Tarzana (direct all mail here).

Proofreader: Amos Mosby Caruthers

Amazon.com Liaison: Gilbert R.

Beer: Smokehouse

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:

B. H. “BC” Cznystekinki, the Mothers of Invention, Frank Zappa, Condiments, Tasty Foods, Mis-en-Place, Mis-en-Place 101, Flavored Butters, Lemon-Vermouth Butter, Gourmet Flavored Butters, Chef’s Secrets,

 
Trademark of Quality c/o the Elemental News of the Day and Magnolia Hilltop Brewers Productions 2013 of Bakersfield, California, the United States of America.

 

 

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!

 

PLEASE LISTEN TO KAOI 1110 AM and 96.7 FM ON MAUI, HAWAII—YOU CAN CATCH IT ONLINE OR LIVE ON THE RADIO! THEY COVER CONSERVATIVE TOPICS WITH THE EXCEPTION OF ED SCHULTZ AND THE NFL!

 

Listen to KFI AM Radio 640 out Of Los Angeles, California 9:00 A.M. to 12 Noon—the Station Chef BC tunes into every day!

 

 

 

 

 

CHEF B.H. “BC” CZNYSTEKINKI
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 MOFO PROJECT/OBJECTBY 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—APRIL 07, 2013:

  1. ----:

 
 

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