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BS: Recipes - what are we eating?

Mrrzy 05 Jul 19 - 08:19 PM
Big Al Whittle 05 Jul 19 - 04:11 PM
Stilly River Sage 05 Jul 19 - 11:40 AM
Big Al Whittle 05 Jul 19 - 11:31 AM
Charmion 05 Jul 19 - 08:48 AM
WalkaboutsVerse 03 Jul 19 - 05:58 PM
Mrrzy 03 Jul 19 - 02:45 PM
Charmion 02 Jul 19 - 09:02 AM
Stilly River Sage 01 Jul 19 - 10:18 PM
Charmion 01 Jul 19 - 08:34 PM
Joe_F 01 Jul 19 - 06:24 PM
Mrrzy 01 Jul 19 - 11:32 AM
Stilly River Sage 01 Jul 19 - 11:15 AM
Stilly River Sage 16 Jun 19 - 10:54 AM
Mrrzy 16 Jun 19 - 09:03 AM
leeneia 15 Jun 19 - 10:14 PM
WalkaboutsVerse 15 Jun 19 - 06:37 PM
Stilly River Sage 15 Jun 19 - 12:26 AM
Stilly River Sage 12 Jun 19 - 11:42 PM
Charmion 12 Jun 19 - 09:18 AM
Mrrzy 09 Jun 19 - 05:11 PM
Thompson 09 Jun 19 - 01:08 PM
Dave Hanson 08 Jun 19 - 03:45 PM
Dave the Gnome 08 Jun 19 - 02:00 PM
Stilly River Sage 08 Jun 19 - 01:22 PM
Mrrzy 06 Jun 19 - 09:45 AM
Charmion 06 Jun 19 - 09:12 AM
Mrrzy 05 Jun 19 - 11:14 PM
Charmion 05 Jun 19 - 08:39 PM
Thompson 05 Jun 19 - 05:42 PM
Stilly River Sage 05 Jun 19 - 11:39 AM
Mrrzy 05 Jun 19 - 10:35 AM
Charmion 05 Jun 19 - 10:01 AM
Mrrzy 05 Jun 19 - 09:07 AM
mg 05 Jun 19 - 12:57 AM
Stilly River Sage 04 Jun 19 - 09:55 PM
Charmion 04 Jun 19 - 08:36 PM
Mrrzy 04 Jun 19 - 10:50 AM
Stilly River Sage 03 Jun 19 - 04:39 PM
mg 03 Jun 19 - 03:46 AM
Jos 02 Jun 19 - 12:41 PM
Steve Shaw 02 Jun 19 - 12:31 PM
Mrrzy 02 Jun 19 - 08:17 AM
Jos 01 Jun 19 - 01:27 PM
Joe_F 31 May 19 - 06:02 PM
Steve Shaw 31 May 19 - 04:49 PM
Dave Hanson 31 May 19 - 10:15 AM
Mrrzy 31 May 19 - 09:08 AM
Stilly River Sage 30 May 19 - 10:59 AM
Thompson 30 May 19 - 10:07 AM
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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jul 19 - 08:19 PM

Don't like curry much, do you...


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 05 Jul 19 - 04:11 PM

just stuff. nothing clever.

i fry spanish onions in a wok add curry powder. can of sweet corn uncle bens rice. can of tuna.

or fry spanish onions in a wok add curry powder. can of tomatoes. can of red beans. two veg oxo cubes. quorn mince.

or fry spanish onions in a wok add curry powder. shredded cheese. put in 5 minute chef - add whipped up egg.

or fry spanish onions in a wok add curry powder, add corned beef. add baked beans, serve on toast or baked spud.

got a pressure cooker, when i feel adventurous. the pressure cooker is good and quick for cassweoles. but you've got to boil off the watery consistency - cos the water can't escape.

we like oven fish and chips.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Jul 19 - 11:40 AM

Big Al, what do you eat when you eat?


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Subject: RE: BS: Recipes - what are we eating?
From: Big Al Whittle
Date: 05 Jul 19 - 11:31 AM

Just reading through this thread. Very impressed Steve Shaw with all this posh stuff you know about food.

I find it all quite hard to relate to.

I think maybe one's attitude to food says something about your character. I think maybe one chooses ones battles. The thing you tussle with. To me its all about six fucking strings and a lump of wood - a conundrum, I face up to every day - and never seems to resolve itself.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Jul 19 - 08:48 AM

Mrrzy, Poland and Belarus also have bison, known to science as Bison bonasus, but they are too endangered to eat. Here's a Wikipedia article about them.

I like Zubrowka Bison vodka, which is flavoured with Hierochloe odorata (buffalo grass) harvested from the Bialowieza Forest, home of the last herd of European bison. Both the bison and the forest are very, very protected, if Wikipedia is to be believed.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 03 Jul 19 - 05:58 PM

I do love a peanut butter and jam sandwich and will be packing one for the office tomorrow (4/7/19) morning - the other will have iceberg lettuce, vegan cheese, black olives, butter beans and ketchup (photo here ).


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 03 Jul 19 - 02:45 PM

Bison or venison spaghetti tonight? Bison feels more American somehow... Not that deer-hunting isn't American... But deer are international. Happy 4th to you ex-colonials!


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 02 Jul 19 - 09:02 AM

SRS, I make that pilaf often because Himself just loves it. It's easy, savoury and nourishing, and it usually generates a substantial quantity of leftover rice that makes a great lunch when nuked with an egg in it.

Yesterday, Himself drove all the way home to Stratford from Altamont, NY, a suburb of Schenectady, where he had been camping at the Old Songs festival. A freaky wind that pushed the tent around meant he got little to no sleep, so he was running on fumes. I worry about that man.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Jul 19 - 10:18 PM

Charmion, I make a variety of rice and chicken in my rice cooker that sounds similar. I start sauteing the chicken pieces (thighs, cut up chicken breast, any of it without skin) and let it finish cooking in the rice cooker (I usually use brown Basmati rice). I like to add sliced mushrooms to the chicken cooking then that is also put in with the rice.

Comfort food. :)


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 01 Jul 19 - 08:34 PM

Brown rice pilaf with chicken — onion, garlic, olive oil, sun-dried tomatoes, sauté until the onion is soft, add a cup of brown rice and stir it around for a while until the grains look a bit translucent on the ends, then add about two and a half cups of chicken stock. Bring to a boil, then clap a lid on and turn down the burner as low as it will go. When the rice is about half cooked (try with a fork), brown some chicken pieces — legs are best— and put them on top of the rice. Put the lid back on and cook until all is done.

I use a large sauté pan for this. If you put Old Bay seasoning on the chicken, it’s extra good.


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Subject: RE: BS: Recipes - what are we eating?
From: Joe_F
Date: 01 Jul 19 - 06:24 PM

Chili as before, but dessert will be

F DESSERT

On a slice of pound cake, pour a capful of brandy or rum. Cover with sour cream. Spread jam or marmalade on top. Sprinkle with Brownulated & cinnamon.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 01 Jul 19 - 11:32 AM

Sounds yummy. Big fan of cornbread here, don't make it well though. Like gazpacho. Found some single-serve gazp online, delish. But I am ashamed.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 01 Jul 19 - 11:15 AM

This morning a quick breakfast of a square of broccoli cornbread. Here is my recipe, using a gluten-free mix of a brand called Firenza. It's a sweet recipe, and is one of many products I've had in my freezer from when I was eating a pretty exclusively gluten-free diet.

The full recipe here is meant to be baked in a 9" by 13" cake pan. I half the recipe and bake it in an 8" x 8" glass pan.

2 boxes Jiffy (popular American brand) cornbread mix
1 medium onion, chopped
2 sticks butter (American sticks are 4 oz or 1/2 cup)
1 carton (16 oz) small curd cottage cheese (I used ricotta)
4 eggs
1 small box or bag of chopped frozen broccoli, thawed.

  • Spray 9" x 11" pan with spray oil (Pam is a brand here; I spread on ghee)
  • Saute the chopped onion in the melted butter until just tender. Don't worry about the amount of butter, you need it for liquid in the mix.
  • Combine everything and still until well mixed.
  • Put in greased pan and bake at 350o oven for 43-45 minutes.


My observations: I fry the onion in a small amount of butter and melt the rest carefully in the microwave so it isn't super warm, just melted. There is so much butter in this that greasing the pan seems redundant. I usually have to bake for about 50 minutes.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 16 Jun 19 - 10:54 AM

I've been aware of that for a long time. However, smoke flavor is like smoke - not good for you if you do too much too often.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 16 Jun 19 - 09:03 AM

I heard that yesterday, and was also surprised.


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Subject: RE: BS: Recipes - what are we eating?
From: leeneia
Date: 15 Jun 19 - 10:14 PM

I was surprised to read that Liquid Smoke is actually made with smoke. I had assumed it was just a bunch of flavorings.


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Subject: RE: BS: Recipes - what are we eating?
From: WalkaboutsVerse
Date: 15 Jun 19 - 06:37 PM

Another thing to do with avocado - after you remove the kernel, fill the cavity formed with honey or, in my case, maple syrup..."My Diet"


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 15 Jun 19 - 12:26 AM

Leftover chicken breast was pulled apart and added to a skillet of sauteed slices of onion and bell peppers, plus a little smoke flavor, resulting in a nice filling for fajitas. Corn tortillas came out of the freezer and were heated then filled. Topped with guacamole and shredded lettuce. Taptatio sauce added a great accent.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 12 Jun 19 - 11:42 PM

I buy avocados when they're on sale, make guacamole, then freeze it in an ice cube tray, heaped up on each cube space. I store the green "cubes" in a zip lock freezer bag, pulling out one or two at a time. They defrost fairly quickly at room temperature; microwaving them can go from frozen to cooked quickly. Only do a few second bursts at a time if you must defrost that way.

  • Avocados
  • Lemon Juice
  • grated onion (my son used to refuse to eat onion if he could see it)
  • garlic (through a garlic press)
  • salt
  • finely diced seeded jalapeno peppers (I use ~ 1 pepper per 2 avocados)
  • cilantro, chopped small if fresh (I freeze it in a zip lock bag, flatten with the air out, so I can break off a portion and quickly crumble it into what I'm making


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 12 Jun 19 - 09:18 AM

Chicken legs on the barbecue! With Old Bay seasoning!

Green salad, and maybe some boiled patates tossed in butter with black pepper and chopped green onion.

And a bottle of rosé. The Liquor Control Board of Ontario sent me an email declaring Rosé Day on Saturday, but I was too sick then to take part -- and besides, surely that is a moveable feast? If not, it should be.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 09 Jun 19 - 05:11 PM

That sounds marvy.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 09 Jun 19 - 01:08 PM

A friend passing through today said she'd found a wonderful way to serve fizzy water on ice: add long slivers of cucumber and shreds of fine-chopped mint. A party in your mouth, she says.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 08 Jun 19 - 03:45 PM

Wow, that sounds great Dave, must try it.

Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Dave the Gnome
Date: 08 Jun 19 - 02:00 PM

I discovered a wonderful breakfast the other day. Toasted bagel spread with chopped herring and beetroot and horseradish chutney. Must be my East European heritage coming out :-)


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 08 Jun 19 - 01:22 PM

Not much in the garden yet, everything was planted late so it's still small. But it's time to start thinking about cooking with all of the herbs I have out there and dry some of that mint for tea.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 06 Jun 19 - 09:45 AM

Aha, tempering. I just didn't think of it. Thanks all, I had fears of it coming back out of the disposall and doing The Blob on my cat in the middle of the night.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 06 Jun 19 - 09:12 AM

Absent a contaminant such as E. coli, cooked blood will not make you sick, Mrrzy, but the texture you describe makes it unlikely to integrate pleasantly into most dishes I am familiar with.

When making a dish that includes blood, such as the really old-fashioned version of coq-au-vin in which the blood of the elderly rooster is used to thicken the sauce, you handle it like raw egg. You don't just dump a beaten egg into hot milk and expect to end up with custard; you add the hot milk slowly to the egg while beating the mixture vigorously to retard the cooking process and, thus, prevent the egg protein from curdling. Likewise, the coq-au-vin is made by stewing an old cock in wine and, when the meat is cooked, beating the winy cooking liquid into a bowl of the reserved blood of the bird, then adding it back to the stewpot. Cook a bit more to integrate the whole, then serve.

You will notice that this process assumes that you have killed and bled the cock yourself -- not common in this day and age, except perhaps among people who raise poultry in a somewhat nineteenth-century way.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jun 19 - 11:14 PM

I knew the blood was, that's why I was gonna cook with it. But could I trust the jellyfish zombie?


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Jun 19 - 08:39 PM

Yes, Mrrzy, blood is edible, if not particularly palatable to most people without some help from the rest of the ingredients of a black pudding. Nomadic herders such as the Masai get much of their dietary protein from blood at certain times of the year, bleeding rather than killing their cattle.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 05 Jun 19 - 05:42 PM

Many thanks for the vegan recipes; I ended up making Pasta Alla Norma, the Ottolenghi version but without ricotta, and will make it again; it was very nice! Smoothies (made fattened with almond butter, in absence of yogurt) went down well as an aperitif.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 05 Jun 19 - 11:39 AM

If it seems gross don't add it or you won't enjoy the dish as much, no matter how delicious. ;-)


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jun 19 - 10:35 AM

Was it edible? I knew it was blood but I never saw the like.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 05 Jun 19 - 10:01 AM

The "juice" that leaked onto the plate was watery blood, Mrrzy, and you cooked the protein in it when you added hot water to the cup. Hence the strings.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 05 Jun 19 - 09:07 AM

Ok I have a question: I was defrosting some steak for stroganoff, on a plate, and some juice collected on the plate so I thought I'd use it in the sauce, so I put it in the measuring cup. I added hot water but when I came back with my Better Than Bouillon there was something like a jellyfish in my measuring cup. What happened?


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Subject: RE: BS: Recipes - what are we eating?
From: mg
Date: 05 Jun 19 - 12:57 AM

i rarely encounter cilantro but i don't think i get a bad taste from it.


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 04 Jun 19 - 09:55 PM

Charmion, that sounds wonderful. I don't think I've ever eaten farro. I've used quinoa in place of rice a few times.

Saccharine is my fall-back sweetener if Stevia isn't available. There was a Facebook discussion about sweeteners, and Mudcat's own Max Spiegel popped in to offer his opinion about artificial sweeteners, and it was something like "sphincter leak" - enough of a remark to send me researching these things more. Splenda was quickly dropped off of my "acceptable" list.


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Subject: RE: BS: Recipes - what are we eating?
From: Charmion
Date: 04 Jun 19 - 08:36 PM

I like stevia. I also like aspartame, which tastes so much better than that stuff it replaced: saccharine. Now, that was just nasty.

Last night, I made a really good chicken-and-rice-type dish using farro instead of rice. I browned some chicken pieces (sprinkled with Old Bay seasoning) and set them aside, then added garlic, onion and reconstituted porcini to the pan, followed by farro. For liquid, I used stock, and the water from soaking the porcini, with some lemon juice, seasoned with salt, pepper and thyme. The proportion of liquid to farro is the same as for rice.

I let the farro cook in the big sauté pan for half an hour before putting the chicken pieces on top of the half-cooked grain, put the lid back on and let it alone until the farro was done. It was just delicious — the grains plump and tender, but chewy. With a cheap bottle of Provençal rose, it was a terrific meal. Definitely a recipe to add to the rotation.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 04 Jun 19 - 10:50 AM

Mg, how are you on cilantro (the leaves)?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 03 Jun 19 - 04:39 PM

Glad to hear that, Mary! I buy bulk jars at the Vitamin Shoppe in town and decant it into a smaller container on my tea preparation tray.

Smoothie for lunch today, and to appease the taste buds wanted a salty snack, I had a couple of slices of hard salami and a couple of slices (they're all fairly small) of smoked gouda, leftover from lunch this weekend, brought by a friend. I've been making a decaff version of Market Spice Tea (Mary should know that one!) that I use for iced tea. A hint of Stevia in it and it's great instead of soda pop, fruit drinks, and other sugary drinks. (My father would be shocked that I add any sweetener to Market Spice tea, it was his favorite and he drank it without anything added. Mary also knew my father.)


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Subject: RE: BS: Recipes - what are we eating?
From: mg
Date: 03 Jun 19 - 03:46 AM

people vary with response to stevia. i thrive on it...


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 02 Jun 19 - 12:41 PM

Another food plant causing sweetness problems is globe artichoke. It affects the taste buds so that whatever you eat or drink soon after eating the artichoke will taste sweet, whether you want it to or not.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 02 Jun 19 - 12:31 PM

Stevia is a plant in the dandelion family. It contains glycosides in its leaves that are hundreds of times "sweeter" than sugar. You're welcome to it.


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 02 Jun 19 - 08:17 AM

Some nondiet pops [sodas] have it now.


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Subject: RE: BS: Recipes - what are we eating?
From: Jos
Date: 01 Jun 19 - 01:27 PM

I mistakenly tried Heinz 'no added sugar' baked beans, thinking that meant they would be less sweet. How wrong I was. They were incredibly sweet, having been sweetened with stevia, and the sauce had a vile, slimy, jelly-like texture. Totally inedible.


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Subject: RE: BS: Recipes - what are we eating?
From: Joe_F
Date: 31 May 19 - 06:02 PM

Half a can of Hormel's chunky chili, with a slice of onion chopped & mixed into it, zapped, then garnished with cubes of seriously sharp cheddar.


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Subject: RE: BS: Recipes - what are we eating?
From: Steve Shaw
Date: 31 May 19 - 04:49 PM

I ate a very small amount of sweets sweetened with Stevia a couple of years ago. They turned my stomach into a fair copy of a cement mixer.


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Subject: RE: BS: Recipes - what are we eating?
From: Dave Hanson
Date: 31 May 19 - 10:15 AM

Never heard of stevia, what's that then ?


Dave H


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Subject: RE: BS: Recipes - what are we eating?
From: Mrrzy
Date: 31 May 19 - 09:08 AM

Ew stevia... Tastes like saccharine or aspartame or other artificial sweeteners. I know stevia isn't artificial but ick. I envy those who can eat it. Wonder if it's like cilantro, genetic taster non-taster thing?


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Subject: RE: BS: Recipes - what are we eating?
From: Stilly River Sage
Date: 30 May 19 - 10:59 AM

I use smoothies for breakfast most times - I use yogurt (only the varieties that are all cultured milk, I like some milkfat in there but will use non-fat if that's all that is available) with really ripe banana and a generous handful of frozen fruit, usually strawberries, but I'll use blueberries if I have no strawberries. A touch of honey or stevia if the bananas aren't super sweet. Into the blender, and there you have it.

I love bread pudding for dessert, apple cobbler, or quick (soda leavening) breads like banana bread, pumpkin bread, zucchini bread, etc. All homemade. And the breads can be made in bulk then stored in the freezer.


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Subject: RE: BS: Recipes - what are we eating?
From: Thompson
Date: 30 May 19 - 10:07 AM

But dessert?


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