Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Breakfast - homemade granola with rice milk, added some cashews (not many!) and cranberries Lunch - brown rice, veggies, soy ham Snack - Cheecha Krakles and Soy Chips, apple Supper - Veg burgers, potatoes, salad Eve snack - we'll see Pam On Jan 15, 2008 9:01 AM, Cindi <cindi93069 wrote: Hi gang ~ > > Thought we could share what's on people's menu for the day. > > For breakfast I'm having my usual banana & tea followed with an organic > fruit breakfast bar in late morning. > > For lunch I'm having leftovers of last night's dinner, Rice Fried > Vegetables, based on a recipe from a recent issue of Vegetarian Times (I > used some different veggies). It has more veggies than rice. :-) So it's > brown rice, broccoli, cauliflower, snap peas, kale, green onions, egg, > garlic, ginger, soy sauce & chile sauce with toasted slivered almonds > sprinkled on top. It turned out pretty good but wasn't as flavorful as I > expected; perhaps it's because I only had 1/3 of the amount of fresh ginger > the recipe called for. Nice healthy lunch though! > > Afternoon snack will be a Granny Smith apple. > > Dinner is going to be a soup I think but I can't remember what right now. > > Cindi > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 You're breakfast sounds yummy Pam! What are Cheecha Krakles? Cindi pdw <pdworkman wrote: Breakfast - homemade granola with rice milk, added some cashews (not many!) and cranberries Lunch - brown rice, veggies, soy ham Snack - Cheecha Krakles and Soy Chips, apple Supper - Veg burgers, potatoes, salad Eve snack - we'll see Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 They are a puffed potato snack: http://www.cheecha.ca/ Low fat, low cal, satisfyingly crunchy and salty. The plain ones are only potato, salt, and oil; there are five varieties that are gluten-free (three of them also dairy and corn free). Pam On Jan 15, 2008 9:20 AM, Cindi <cindi93069 wrote: You're breakfast sounds yummy Pam! > What are Cheecha Krakles? > Cindi > > pdw <pdworkman wrote: Breakfast - homemade granola with rice > milk, added some cashews (not > > many!) and cranberries > Lunch - brown rice, veggies, soy ham > Snack - Cheecha Krakles and Soy Chips, apple > Supper - Veg burgers, potatoes, salad > Eve snack - we'll see > > Pam > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Cool; thanks for the info. Looks good! Cindi pdw <pdworkman wrote: They are a puffed potato snack: http://www.cheecha.ca/ Low fat, low cal, satisfyingly crunchy and salty. The plain ones are only potato, salt, and oil; there are five varieties that are gluten-free (three of them also dairy and corn free). Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Hello - I'm new to the group. Nice to meet you all! Where do you buy these? Wendy " We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made " 
-- M. Facklam ________________________________ > > pdworkman > Tue, 15 Jan 2008 09:35:31 -0700 > Re: What's today's menu? > > > They are a puffed potato snack: > > http://www.cheecha.ca/ > > Low fat, low cal, satisfyingly crunchy and salty. The plain ones are > only potato, salt, and oil; there are five varieties that are > gluten-free (three of them also dairy and corn free). > > Pam > > On Jan 15, 2008 9:20 AM, Cindi _______________ Share life as it happens with the new Windows Live. http://www.windowslive.com/share.html?ocid=TXT_TAGHM_Wave2_sharelife_012008 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 I usually just get them at the grocery store, between the potato chips and the popcorn. Our health food stores also carry it and usually have more variety. For some reason, the grocery store doesn't carry the " sea salt and black pepper " variety yet, which we like. Pam On Jan 15, 2008 9:45 AM, Wendy Loven <wendyloven wrote: > > > Hello - I'm new to the group. Nice to meet you all! > > Where do you buy these? > > Wendy > > > " We give dogs time we can spare, space we can spare and love we can spare. > And in return, dogs give us their all. It's the best deal man has ever > made " 
> -- M. Facklam > > ________________________________ > > > > pdworkman > > Tue, 15 Jan 2008 09:35:31 -0700 > > Re: What's today's menu? > > > > > > > They are a puffed potato snack: > > > > http://www.cheecha.ca/ > > > > Low fat, low cal, satisfyingly crunchy and salty. The plain ones are > > only potato, salt, and oil; there are five varieties that are > > gluten-free (three of them also dairy and corn free). > > > > Pam > > > > On Jan 15, 2008 9:20 AM, Cindi > ________ > Share life as it happens with the new Windows Live. > http://www.windowslive.com/share.html?ocid=TXT_TAGHM_Wave2_sharelife_012008 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Thanks! I am going to go look for them today! I'm am so glad you told us about these! I've been looking for a new snack - and salty foods are what I generally crave. Here's my menu: Breakfast - soymilk smoothie (1 cup soymilk in blender with 1/2 cup frozen mixed berries), coffee w/one packet raw sugar and soy creamer Snack - baby carrots Lunch - Luna bar, banana, and green tea Dinner - veggie burger w/vegenaise on whole grain bun, lettuce, tomato, and onion with a side of steamed mixed veggies sprinkled with nutritional yeast Snack - baby carrots (or cheecha snacks - if I can find them!) Wendy " We give dogs time we can spare, space we can spare and love we can spare. And in return, dogs give us their all. It's the best deal man has ever made " 
-- M. Facklam ________________________________ > > pdworkman > Tue, 15 Jan 2008 09:56:17 -0700 > Re: What's today's menu? > > > I usually just get them at the grocery store, between the potato chips > and the popcorn. Our health food stores also carry it and usually > have more variety. For some reason, the grocery store doesn't carry > the " sea salt and black pepper " variety yet, which we like. > > Pam > > On Jan 15, 2008 9:45 AM, Wendy Loven _______________ Make distant family not so distant with Windows Vista® + Windows Live™. http://www.microsoft.com/windows/digitallife/keepintouch.mspx?ocid=TXT_TAGLM_CPC\ _VideoChat_distantfamily_012008 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Hi Cindi and everyone, I think it's a great idea to share our menus. I'm all for sharing and learning. It seems I'm not the only one who has left overs for lunch (LOL). It's already evening here in Holland so I can tell you exactly what I had today. Breakfast was a slice of toast with cottage cheese and tomato plus a cup of tea. Mid-morning - apple, orange and a small handful of Japanese mix crackers Lunch - home made lentil and vegetable soup left over from last night, two small slices walnut bread with thinly shaved cheese Mid-afternoon - bowl of non-fat sugar free custard and a bowl of salad (dressing was just balsamic vinegar) Dinner - cauliflower cheese (easy on the cheese!), green peas, grilled tomato, grilled portobello mushroom Supper - not sure yet, possibly a banana I also had the equivalent of about 8 glasses of water. Cheers from Marie in Haarlem, Netherlands Cindi <cindi93069 wrote: Hi gang ~ Thought we could share what's on people's menu for the day. . Support the World Aids Awareness campaign this month with for Good Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 hmm Breakfast was a slice of home made sour dough bread with a scrape of home made jam. Lunch baked beans on a jkt spud Supper is a large amount of veggies diced into hard cider and simmered in the oven so it ends up as a cross between a soup and a casserole. Drinks - mineral water and herbal tea The Dragon (aka High Priestess Enchanting Evenweave) WIPs/UFOs = The Castle, The Green Man, Celtic Summer, exchange 6/10ths done, Computer Whizz, Perfect Pets, Zodiac Cats, Element Dragons http://dragonsteel.multiply.com/ http://tempewytch.diaryland.com/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 I had scrambled tofu (with black salt and turmeric) and veggies (onions, mushrooms, bell peppers) with whole wheat toast for breakfast. I'm having a sweet bean spread sandwich (mashed vegetarian baked beans mixed with sweet pickle relish on whole wheat bread with lettuce) and an apple for lunch. I'm travelling tonight back home so it will probably be a Gardenburger for dinner. Dave , The Dragon <dragonsteeluk wrote: > > hmm > > Breakfast was a slice of home made sour dough bread with a scrape of home made jam. > > Lunch baked beans on a jkt spud > > Supper is a large amount of veggies diced into hard cider and simmered in the oven so it ends up as a cross between a soup and a casserole. > > Drinks - mineral water and herbal tea > > > The Dragon (aka High Priestess Enchanting Evenweave) > WIPs/UFOs = The Castle, The Green Man, Celtic Summer, exchange 6/10ths done, Computer Whizz, Perfect Pets, Zodiac Cats, Element Dragons > http://dragonsteel.multiply.com/ > http://tempewytch.diaryland.com/ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Breakfast: Oatmeal with walnuts, coffee Lunch: Hot vegetable salad, tea Snack: Apple Dinner: Vegetable cashew curry Water and tea to drink during the day Marie in Alaska Cindi <cindi93069 wrote: Hi gang ~ Thought we could share what's on people's menu for the day. Cindi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Hi Everyone, for me it was, 1 Whole wheat toast and peanut butter for breakfast Snack was an orange, lunch a cup of vegetable bouillon and a few crackers, dinner was a stuffed bell pepper ( stuffed with a morning star farms crumbles and garlic-onion) I steamed the pepper in the microwave, jasmine rice and fresh steamed carrots. Snack nuts and an orange. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 breakfast was brown rice with soy milk and cinnamon with berries lunch is ratatouille and sliced mango dinner will be a soba/tofu salad recipe that I've never tried before, but if I get home too late I'll fix a veggie burger and probably an apple Thanks to everyone for sharing your great ideas. I've already lost 7 lbs by planning ahead to eat healthy foods (and cutting out cheese and ice cream, which was a big reason for the excess poundage in my case). Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Lots of us are planning burgers tonight! I made gluten-free buns for mine last night, so we'll see how those turned out. They look good! And I found two brands of veggie burgers that appear to be gluten free, so we'll try one of those out. I hope they work, because I don't want to have to make my own patties all of the time too. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Congrats on the 7 pounds! Cindi rebeccaolowe <rebeccaolowe wrote: breakfast was brown rice with soy milk and cinnamon with berries lunch is ratatouille and sliced mango dinner will be a soba/tofu salad recipe that I've never tried before, but if I get home too late I'll fix a veggie burger and probably an apple Thanks to everyone for sharing your great ideas. I've already lost 7 lbs by planning ahead to eat healthy foods (and cutting out cheese and ice cream, which was a big reason for the excess poundage in my case). Becky Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Your stuffed pepper sounds yummy! Cindi Michelle <jasmine_mooneagle wrote: Hi Everyone, for me it was, 1 Whole wheat toast and peanut butter for breakfast Snack was an orange, lunch a cup of vegetable bouillon and a few crackers, dinner was a stuffed bell pepper ( stuffed with a morning star farms crumbles and garlic-onion) I steamed the pepper in the microwave, jasmine rice and fresh steamed carrots. Snack nuts and an orange. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Don't suppose you want to share the recipe for the veg cashew curry? :-) Cindi marie selders <s3ld3rs wrote: Breakfast: Oatmeal with walnuts, coffee Lunch: Hot vegetable salad, tea Snack: Apple Dinner: Vegetable cashew curry Water and tea to drink during the day Marie in Alaska Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 I bet your cauliflower was delicious! I've been having weird cravings for it lately. Cindi Marie Rieuwers <marierieuwers wrote: Hi Cindi and everyone, I think it's a great idea to share our menus. I'm all for sharing and learning. It seems I'm not the only one who has left overs for lunch (LOL). It's already evening here in Holland so I can tell you exactly what I had today. Breakfast was a slice of toast with cottage cheese and tomato plus a cup of tea. Mid-morning - apple, orange and a small handful of Japanese mix crackers Lunch - home made lentil and vegetable soup left over from last night, two small slices walnut bread with thinly shaved cheese Mid-afternoon - bowl of non-fat sugar free custard and a bowl of salad (dressing was just balsamic vinegar) Dinner - cauliflower cheese (easy on the cheese!), green peas, grilled tomato, grilled portobello mushroom Supper - not sure yet, possibly a banana I also had the equivalent of about 8 glasses of water. Cheers from Marie in Haarlem, Netherlands Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 Vegetable Cashew Curry (from 'Vegetarian Classics' by Jeanne Lemlin) Serves 4 1 onion, finely diced 4 garlic cloves, minced 1 Tblsp minced fresh ginger 1 1/2 Tblsp curry powder 1 tsp ground cumin 1 can diced tomatoes with their juice 1/2 tsp salt 2 1/2 cups peeled and finely diced boiling potatoes 3 small zucchini, quartered lengthwise and thinly sliced 3/4 cup dry-roasted cashews (unsalted preferably) 1 Tblsp lemon juice Soften onion, garlic and ginger in pan with a little canola oil (Ms. Lemlin uses 1/4 cup which seems way too much to me. I use a teaspoon of oil) in a large skillet or pan, Add in the curry powder and cumin and cook for 2 minutes to 'toast' the spices. Add the tomatoes and 1 cup of water and bring to a boil. Stir in the potatoes and cover the pan. Simmer until the potatoes are tender, stirring occasionally. Remove the cover of the pan and add the zucchini. Cook, uncovered, until the zucchini are tender. Mix in the lemon juice. Serve over rice, if desired. Cindi <cindi93069 wrote: Don't suppose you want to share the recipe for the veg cashew curry? :-) Cindi marie selders <s3ld3rs wrote: Breakfast: Oatmeal with walnuts, coffee Lunch: Hot vegetable salad, tea Snack: Apple Dinner: Vegetable cashew curry Water and tea to drink during the day Marie in Alaska Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 15, 2008 Report Share Posted January 15, 2008 That sound yummy!! I am having a cashew nutbutter sandwich. No time to cook today marie selders <s3ld3rs wrote: Vegetable Cashew Curry (from 'Vegetarian Classics' by Jeanne Lemlin) Serves 4 1 onion, finely diced 4 garlic cloves, minced 1 Tblsp minced fresh ginger 1 1/2 Tblsp curry powder 1 tsp ground cumin 1 can diced tomatoes with their juice 1/2 tsp salt 2 1/2 cups peeled and finely diced boiling potatoes 3 small zucchini, quartered lengthwise and thinly sliced 3/4 cup dry-roasted cashews (unsalted preferably) 1 Tblsp lemon juice Soften onion, garlic and ginger in pan with a little canola oil (Ms. Lemlin uses 1/4 cup which seems way too much to me. I use a teaspoon of oil) in a large skillet or pan, Add in the curry powder and cumin and cook for 2 minutes to 'toast' the spices. Add the tomatoes and 1 cup of water and bring to a boil. Stir in the potatoes and cover the pan. Simmer until the potatoes are tender, stirring occasionally. Remove the cover of the pan and add the zucchini. Cook, uncovered, until the zucchini are tender. Mix in the lemon juice. Serve over rice, if desired. Cindi <cindi93069 wrote: Don't suppose you want to share the recipe for the veg cashew curry? :-) Cindi marie selders <s3ld3rs wrote: Breakfast: Oatmeal with walnuts, coffee Lunch: Hot vegetable salad, tea Snack: Apple Dinner: Vegetable cashew curry Water and tea to drink during the day Marie in Alaska Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 > Vegetable Cashew Curry .. . . > 3/4 cup dry-roasted cashews . . . This caught my eye because, as anyone who knows me has found out all too easily, I just love spicy foods and love to make curries! So thanks for responding to Cindi's request for the recipe. Some comments: It's always a good idea to use dry-roasted nuts, as it does cut out some fat. With this 3/4-cup measure for 4 people, you'd save 30 or more calories, depending on brand, per person (for a serving calorie total of around 142 calories per person) - for those who are counting calories; you'd save 9-12 grammes, depending on brand, of fat per person for a total per serving of 10 g. That helps, but . . . As for cutting down the canola oil to 1 tsp, that's an excellent move - it gives you a little oil, for those who would miss the flavour/feel of it, without loading the recipe with it unnecessarily. Good for you Since this is a low-fat group, however, I should sound a note of caution about the cashews. I assume they're stirred in at the end or scattered across the top? Using just enough to garnish (chop them so that they go further) would be better for slimming. I don't think it would ruin the dish - you'd still have the taste, the crunch and the fun of the cashews - but you'd be a little better off as far as your goals are concerned Thanks for sharing this one. I'll put it in our " OT - Non-Slimming Recipes " folder, which is described as " Yummy NON-slimming (higher calories and/or higher fat) dishes as special indulgences for those special occasions! " - and know it will be appreciated! Love and hugs, Pat ---- Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ______________________________\ ____ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 Yes. The cashews are scattered over on top at the end. Did I forget to add that? So sorry, I was in a hurry.. You are right, it's not exactly slimming. I skimp on the nuts for myself ... hubby likes a good handful. Pat <drpatsant wrote: > Vegetable Cashew Curry .. . . > 3/4 cup dry-roasted cashews . . . This caught my eye because, as anyone who knows me has found out all too easily, I just love spicy foods and love to make curries! So thanks for responding to Cindi's request for the recipe. Some comments: It's always a good idea to use dry-roasted nuts, as it does cut out some fat. With this 3/4-cup measure for 4 people, you'd save 30 or more calories, depending on brand, per person (for a serving calorie total of around 142 calories per person) - for those who are counting calories; you'd save 9-12 grammes, depending on brand, of fat per person for a total per serving of 10 g. That helps, but . . . As for cutting down the canola oil to 1 tsp, that's an excellent move - it gives you a little oil, for those who would miss the flavour/feel of it, without loading the recipe with it unnecessarily. Good for you Since this is a low-fat group, however, I should sound a note of caution about the cashews. I assume they're stirred in at the end or scattered across the top? Using just enough to garnish (chop them so that they go further) would be better for slimming. I don't think it would ruin the dish - you'd still have the taste, the crunch and the fun of the cashews - but you'd be a little better off as far as your goals are concerned Thanks for sharing this one. I'll put it in our " OT - Non-Slimming Recipes " folder, which is described as " Yummy NON-slimming (higher calories and/or higher fat) dishes as special indulgences for those special occasions! " - and know it will be appreciated! Love and hugs, Pat ---- Vegetarian Spice: http://beanvegan.blogspot.com Vegan World Cuisine: http://www.care2.com/c2cvegworld Vegetarian Slimming: vegetarianslimming Vegetarians In Canada: vegetariansincanada " Atrocities are not less atrocities when they occur in laboratories and are called medical research. " (George Bernard Shaw) ________ Be a better friend, newshound, and know-it-all with Mobile. Try it now. http://mobile./;_ylt=Ahu06i62sR8HDtDypao8Wcj9tAcJ Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 Yummy! I am defenetly goning have this one for dinner .. thanks for sharing , marie selders <s3ld3rs wrote: > > Vegetable Cashew Curry (from 'Vegetarian Classics' by Jeanne Lemlin) > Serves 4 > > 1 onion, finely diced > 4 garlic cloves, minced > 1 Tblsp minced fresh ginger > 1 1/2 Tblsp curry powder > 1 tsp ground cumin > 1 can diced tomatoes with their juice > 1/2 tsp salt > 2 1/2 cups peeled and finely diced boiling potatoes > 3 small zucchini, quartered lengthwise and thinly sliced > 3/4 cup dry-roasted cashews (unsalted preferably) > 1 Tblsp lemon juice > > Soften onion, garlic and ginger in pan with a little canola oil (Ms. Lemlin uses 1/4 cup which seems way too much to me. I use a teaspoon of oil) in a large skillet or pan, Add in the curry powder and cumin and cook for 2 minutes to 'toast' the spices. Add the tomatoes and 1 cup of water and bring to a boil. Stir in the potatoes and cover the pan. Simmer until the potatoes are tender, stirring occasionally. Remove the cover of the pan and add the zucchini. Cook, uncovered, until the zucchini are tender. Mix in the lemon juice. Serve over rice, if desired. > > Cindi cindi93069 wrote: > Don't suppose you want to share the recipe for the veg cashew curry? :-) > Cindi > > marie selders s3ld3rs wrote: Breakfast: Oatmeal with walnuts, coffee > Lunch: Hot vegetable salad, tea > Snack: Apple > Dinner: Vegetable cashew curry > > Water and tea to drink during the day > > Marie in Alaska > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 On 1/15/08, marie selders <s3ld3rs wrote: > > Vegetable Cashew Curry (from 'Vegetarian Classics' by Jeanne Lemlin) > Serves 4 I had a moment, so I ran the stats. Assuming a 14 oz can of tomatoes and 1 teaspoon of cooking oil: Per serving: 287 calories 8.42 grams protein 36.8 grams carbohydrates 5.23 grams fiber 14.1 grams fat 2.59 grams saturated fat 2.68 grams polyunsaturated fat 7.93 grams monounsaturated fat sodium = variable. using fresh tomatoes and unsalted cashews = 24 mg. Just thought it might be helpful to anyone watching protein, fat, carbs, calories, etc. I'm a diet geek and so I love looking at the numbers. Sparrow Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 16, 2008 Report Share Posted January 16, 2008 Thanks, Sparrow! I'm going to add these stats (with your name attached) to the bottom for the recipe in the Files! Very useful. Love and hugs, Pat > Assuming a > 14 oz can of tomatoes > and 1 teaspoon of cooking oil: > > Per serving: > > 287 calories > 8.42 grams protein > 36.8 grams carbohydrates > 5.23 grams fiber > 14.1 grams fat > 2.59 grams saturated fat > 2.68 grams polyunsaturated fat > 7.93 grams monounsaturated fat > > sodium = variable. using fresh tomatoes and > unsalted cashews = 24 mg. ______________________________\ ____ Never miss a thing. Make your home page. http://www./r/hs Quote Link to comment Share on other sites More sharing options...
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