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The Sexy Side of Prepping
Preparedness Pro ^ | 4/12/13 | Kellene Bishop

Posted on 04/13/2012 8:48:22 AM PDT by Kartographer

From a very young age there are so many things that we prepare for in life. We prepare for our first day of school by shopping for “school clothes” and supplies. We prepare for exams by studying information so that when tested the knowledge can be recalled. We prepare for dates by putting on our best clothes and putting our best foot forward. We prepare for job interviews. We prepare for buying our first home. We prepare for health issues. We prepare for a wedding…a child…a car accident…a shower…dinner…the list goes on and on.

The truth of the matter is that “prepping” is already ingrained into our everyday lives. We are already a people that have been taught, by word, deed and experience to prepare for life events. For today’s purposes I am speaking to what is commonly referred to as “disaster prepping”, “WTSHTF prepping”, “survival prepping” or, most recently “doomsday prepping”. Well let me tell you folks, when it’s put like that not only is it not sexy but it sure doesn’t sound like much fun or something that I would want to do. Why would I want to subject myself and my family to living in a cloud of fear and paranoia about the end of the Mayan calendar, the zombie apocalypse, the murderous rampage my neighbors might go on if the local Wallyworld closes during an economic collapse, or a host of other terrors propagated by the media and fear mongers? Let me be clear, I wouldn’t want to live in fear, I don’t want to live in fear and so I prepare for every day possibilities and that, in and of itself, prepares me for the crazy ones.

(Excerpt) Read more at preparednesspro.com ...


TOPICS: Miscellaneous
KEYWORDS: preparedness; prepperping; preppers; selfreliance; shtf; survival; survivalping
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Sorry to disappoint some of you, but the author choice the title to be gratuitous so as to get people to read the aritcle.

I thought this was a great line in the article:
"Having food in your basement allows you to sustain yourself and your family instead of relying on the generosity of friends or the welfare of your church or government. There’s nothing wrong with asking for help – but there’s everything right about preparing yourself and having the confidence and dignity of knowing you are taking care of your own."

1 posted on 04/13/2012 8:48:34 AM PDT by Kartographer
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To: appalachian_dweller; OldPossum; DuncanWaring; VirginiaMom; CodeToad; goosie; kalee; ...

Please consider this to be your weekly Preppers’ PING!!


2 posted on 04/13/2012 8:50:02 AM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Kartographer

I was expecting it to be about GI’s during WW2. They knew a fair bit about the sexy side of prepping! Did ANY of them ship out for the UK without half a dozen pairs of nylons?


3 posted on 04/13/2012 9:06:01 AM PDT by EnglishCon (Gingrich/Santorum 2012.)
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To: Kartographer
Here is part of an article that I've started on food.

Poverty food

Like oriental food? Like Italian? Mexican or Tex-mex? Scandanavian food? What do all these foods have in common? They are poverty foods. The ones that everyone eats everyday.

Take Oriental food... It's cheap stuff. Local. Cooked simple. And good. And some of it takes time.

Same with all the rest.

The traditional food of the people is the cheap stuff that is available prepared with care and whatever time it takes.

What does that mean for preparedness? You may not be able to get stuff you eat normally. But you can eat well with local stuff, or people wouldn't be living where you live. And don't give me that crap about living in the city. Pigeon is edible. And good, done well. Baby ones can get $28 a plate done well enough in the right restaurant.

And those weeds you walk by every day? Your great-grandparents waited for them to show up in spring.

All this pre-supposes that you have the knowledge to use the available resources and the training to turn those resources into mouthwatering meals. And that means you have to study.

..snip

I'll eventually post the whole thing when I finish it.

/johnny

4 posted on 04/13/2012 9:11:03 AM PDT by JRandomFreeper (Gone Galt)
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To: Kartographer
Not to mention that if you do it wisely you can save a great deal of money as well.

With the exception of my very long term stores (freezed dried cans) all of my other food preps were\are built on sale items.

http://www.thesurvivalistblog.net/strategic-shopping/

5 posted on 04/13/2012 9:12:50 AM PDT by Drill Thrawl (The United States of America, a banana republic since 1/21/2009)
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To: Kartographer
stock up on

Guns
primers
cases
lead
jacketed bullets
powder

of course the appropriate presses, dies and molds and other accoutrements

surplus ammo(and some other store bought ammo) is also in my stockpile...

6 posted on 04/13/2012 9:19:28 AM PDT by Vaquero (Don't pick a fight with an old guy. If he is too old to fight, he'll just kill you.)
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Help put blogpimps in their place.


Click the Pic!



Keep FR alive. Donate monthly!!

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Thank you, humblegunner

7 posted on 04/13/2012 9:20:13 AM PDT by TheOldLady (FReepmail me to get ON or OFF the ZOT LIGHTNING ping list)
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To: JRandomFreeper

50X10 ramen noodle packs last a long time.

Bullion is great too, makes water taste like something.

The only problem with prepping is when the criminals (or police) try to raid your house to get to the food.

I just purchased a lot of plastic vodka flasks for all the hand sanitizing and disinfectant.


8 posted on 04/13/2012 9:22:21 AM PDT by struggle (http://killthegovernment.wordpress.com/)
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To: Vaquero

Got a recipe for that?


9 posted on 04/13/2012 9:24:28 AM PDT by MrB (The difference between a Humanist and a Satanist - the latter knows whom he's working for)
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To: JRandomFreeper

If you’re building a ping list for your article, I’d like to be on it.


10 posted on 04/13/2012 9:26:34 AM PDT by FourPeas ("Maladjusted and wigging out is no way to go through life, son." -hg)
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To: EnglishCon

How many ended up wishing they packed a half dozen condoms instead?


11 posted on 04/13/2012 9:31:07 AM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: FourPeas; Kartographer
I'll get Kart to ping the list to it. He's the keeper of the list.

/johnny

12 posted on 04/13/2012 9:31:52 AM PDT by JRandomFreeper (Gone Galt)
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To: Kartographer

Not many of the GI’s perhaps, but an awful lot of irate fathers wished for that!


13 posted on 04/13/2012 9:36:48 AM PDT by EnglishCon (Gingrich/Santorum 2012.)
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To: JRandomFreeper

I hope you will post some of your recipes in your article!

:-)


14 posted on 04/13/2012 9:37:18 AM PDT by ConjunctionJunction
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To: JRandomFreeper

Big lots here in fla have composters on sale for 39. normally around 90.00


15 posted on 04/13/2012 9:40:51 AM PDT by Donnafrflorida (Thru HIM all things are possible.)
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To: struggle
Given a chance, I'll eat as well as I can. It's my birthright by thousands of years of human experience before me.

Don't get me wrong. I store basics. But I have enough naturally occuring stuff to make a darn good meal within a short walk of the house. I'd rather have squirrel stew than ramen noodles.

/johnny

16 posted on 04/13/2012 9:41:42 AM PDT by JRandomFreeper (Gone Galt)
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To: Donnafrflorida

This month i am working on rain diversion kits and acquiring more pool shock, DE, rat poison n traps, bug sprays.


17 posted on 04/13/2012 9:43:06 AM PDT by Donnafrflorida (Thru HIM all things are possible.)
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To: ConjunctionJunction
Prolly no recipes since mine are local to N. Texas, and you won't have the stuff around that I do and vice-versa.

I do intend to discuss some basic techniques to make food good, instead of just something you choke down to survive another day.

/johnny

18 posted on 04/13/2012 9:44:47 AM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

That would make a good addition. Thanks!


19 posted on 04/13/2012 9:46:31 AM PDT by ConjunctionJunction
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To: JRandomFreeper

I am looking forward to reading this when you are done.

You always have good food ideas!

One thing that might be useful for people, that you may consider adding is butchery, since I know you know how to do it.


20 posted on 04/13/2012 9:46:31 AM PDT by EnglishCon (Gingrich/Santorum 2012.)
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To: MrB

Lots of recipe books

Speer reloading manual(#10) is my go to book for square 1. But I have a dozen more then there is magazines and the web.

Go to midwayusa.com to buy components parts (or wideners or Natchez etc.)

Good luck


21 posted on 04/13/2012 9:48:11 AM PDT by Vaquero (Don't pick a fight with an old guy. If he is too old to fight, he'll just kill you.)
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To: Donnafrflorida

Great set of vids on rainwater capture here:
http://www.youtube.com/playlist?list=PL38869156CCB7313D


22 posted on 04/13/2012 9:51:44 AM PDT by MrB (The difference between a Humanist and a Satanist - the latter knows whom he's working for)
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To: EnglishCon
I just added a slaughter and butchering heading that I'll fill in.

I'm still in early stages with the article, so it may be a while.

/johnny

23 posted on 04/13/2012 9:53:10 AM PDT by JRandomFreeper (Gone Galt)
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To: Drill Thrawl

Same here.

But I tell ya, I went in Kroger Monday morning for a ‘sale’ on cheese they were having. They didn’t have any of it. Said it would be in the next day. I don’t usually shop at Kroger, and this certainly is only one reason why.
I go down the meatcase thinking meat might be marked down...not one pack was.

I go back next day, Tuesday, for the cheese ‘sale’. Still wasn’t any, ask the man, same one I talked to the day before, he said truck had just come in, and hadn’t had a chance to ‘see’ if the cheese had come in. I was annoyed now, because both trips in the cost of gas makes the cost of the cheese go up, in my mind. He went to look. Came back empty handed, said, well, there were a lot of boxes, used his light thingy, said 2 cases was supposed to be on the truck...I said I would wait as he looked.
He came back with 1 case. Asked how many did I want, I said 20 or 30. He said it was a case of 24. I said sale was for 10 for $10. He said they would sell em to me for a $1 each. I said o.k. I’d take the whole case. He didn’t go get the second case. So I thought I would go check the meatcase again. Come back around and see or pick up that second case of cheese (LOL), I did. Some Meat was marked down. But still sooo expensive I didn’t buy one pack. Two little pieces of beef the size of my palm, was $8, that was the ‘marked down’ price. and it was not filet mignon! Just beef cutlets.
As I was perusing the meatcase, the cheese guy actually came to me and asked did I want more cheese? I took that whole case too.

Went down to a no name local grocery that was having a beef sale for $2.58 a pound for beef roast...

Brought my goodies home and vacuumed sealed em all up.

It’s pretty bad out there when the markdown sale is so high it’s too ridiculous to buy.


24 posted on 04/13/2012 9:53:59 AM PDT by Freddd (No PA Engineers)
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To: JRandomFreeper; FourPeas

FourPeas you have been added.


25 posted on 04/13/2012 10:07:45 AM PDT by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: JRandomFreeper

>>Don’t get me wrong. I store basics. But I have enough naturally occuring stuff to make a darn good meal within a short walk of the house. I’d rather have squirrel stew than ramen noodles.

/johnny

Yeah, I have at LEAST 10 40 ft trees (5 of them oak), so squirrel stew for me as well. In my section of NC, there are also a lot of deer meandering through peoples yards so I’m guessing a load of salt, a place to hide, and time are all I need.


26 posted on 04/13/2012 10:11:06 AM PDT by struggle (http://killthegovernment.wordpress.com/)
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To: struggle
Dude, I could eat good in NC if you dropped me off in the woods or beach with just a knife.

I spent a TDY there. Ya'll have great natural resources. In my part of N. Texas, the resources are a little thin, and you really have to know what you are looking for, and when.

/johnny

27 posted on 04/13/2012 10:20:50 AM PDT by JRandomFreeper (Gone Galt)
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To: MrB

Thanks i actually bought 2 of these


28 posted on 04/13/2012 10:21:43 AM PDT by Donnafrflorida (Thru HIM all things are possible.)
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To: JRandomFreeper

Looking forward! - been a long time since I had to butcher, and the reminder would be nice.

On a side not to other newish preppers, Traditional Kitchen Wisdom by Andrea Chesman is well worth a read. Wife picked it up for $7 in a discount book store in Vancouver.


29 posted on 04/13/2012 10:22:42 AM PDT by EnglishCon (Gingrich/Santorum 2012.)
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To: Kartographer

Hells bells, at my age, I forgot what sex was/is/could be. But they do make good tourniquets and water balloons.


30 posted on 04/13/2012 10:55:24 AM PDT by carriage_hill (I'd vote for a "orange juice can", before 0bummer&HisRegimeFromHell, gets another 4yrs. Can-> later.)
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To: Kartographer

Just like the tagline every day on The Survival Podcast: “Helping you live a better life if times get tough, OR EVEN IF THEY DON’T.”


31 posted on 04/13/2012 11:17:56 AM PDT by backwoods-engineer (I will vote against ANY presidential candidate who had non-citizen parents.)
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To: Kartographer
I just tried the Red Feather Brand(tm) canned butter from New Zealand. I needed to sample it anyway, and the bread was fresh out of the oven and I was out of store-bought butter.

Turns out it's pretty darn good. Slightly darker color than Land O' Lakes, and a richer flavor. Regular butter texture, and spreads like any other butter.

I'll be adding more to my larder. Only downside is that it's a salted butter, and for some specialty cooking, I prefer to use unsalted. But I'll add a few more cans. I'm sure I can cope. ;)

/johnny

32 posted on 04/13/2012 11:33:03 AM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

What’s the shelf life on that canned butter? Thanks in advance.

It may be TEOTWAWKI, but I ain’t gonna go without butter. No way, no how.


33 posted on 04/13/2012 12:18:09 PM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: Lurker
You owe me for digging through the trash for the original can. ;)

There was no drop dead date on it. I would assume, as I assume with all canned foods that it's about 25 years. I don't make that assumption lightly. I've taught food safety classes to young airmen, for both federal and State certifications.

Dented cans are bad. Swelled cans are bad. Throw them away. Don't open them and contaminate the kitchen.

Open undented and unswelled cans and look at and smell of the contents. If it looks ok, and smells ok, it generally is ok.

This is just for commercial canned products, and not home canned. And it is not official advice, it's just what I do in my real world.

/johnny

34 posted on 04/13/2012 12:28:51 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper
There was no drop dead date on it. I would assume, as I assume with all canned foods that it's about 25 years.

Well, I guess I can throw away the c-rats I saved from my Marine Corps days. Darn.
How about MREs? What's the drop dead durability of MREs?

35 posted on 04/13/2012 12:33:24 PM PDT by Lancey Howard
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To: JRandomFreeper

That’s pretty much my procedure, too. I’ve taken up home canning in the last year, just the easy stuff that I can water bath.

There’s a pressure canner on my Christmas list, though.

I put back a bushel of fresh Michigan peaches last fall and ate them over the winter. Nothing better than a peach in the middle of January. LOL! I bought the “eat them today” bushel and man are they tasty. I’m down to my last jar. Next year I’m doing two.

I made a dozen jars of home made apple butter, too. My grandmother used to can that stuff and I loved it as a kid. It ain’t bad as a grown-up, neither.

I’m in your debt for digging through the trash. Have a great weekend!


36 posted on 04/13/2012 12:35:47 PM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: Lancey Howard
What's the drop dead durability of MREs?

The cooler it is where you store them the longer they last. Temps above 90 or so and they break down pretty quickly.

First one I found on the interwebs so caveat emptor.

37 posted on 04/13/2012 12:37:56 PM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: Lancey Howard
NO! Do not!

I said that was for commercial canned products.

You have mil-spec C-Rats with cigarettes and everything.... Keep them. Forever. Mil-spec is NOT commercial.

I ate C-rats at the firing range in 1981. And they were good.

The safety is forever until the seal is compromised. The quality... meh... heat is the enemy there. And the eggs and ham quality died before they canned it. Store them in a cool dry place.

/johnny

38 posted on 04/13/2012 12:40:51 PM PDT by JRandomFreeper (Gone Galt)
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To: Lurker
That's more about palatablity than food safety. Until the seals are broken, they are safe to eat, even if they come out as grey goop that tastes like cat box escapees.

I'm including a section in my article about Menu Fatigue and palatability.

/johnny

39 posted on 04/13/2012 12:44:23 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

I’m certain we were eating Korean War vintage C-Rats in MCRD San Diego in 1981. Other than tasting like crap there were no ill effects.


40 posted on 04/13/2012 12:52:13 PM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: Lurker
I'm very careful with home canned stuff. Pressure cooker only and high sugar/salt content. Water bath stuff I won't do. Apple butter can handle pressure canning.

On the peaches.... I would have (did) clean them, boil them down, add cane sugar and water to make 6 gallons at about 15 degrees balling, pitch some yeast at the proper time.

Place airlock, wait, decant and clarify.

The most important thing is to NOT tell your neighbors about it or offer them a sample. It disappears quickly.

Treated that way, it still offers vitamin C and carbohydrates and other trace elements required for life, and a slight buzz. ;)

/johnny

41 posted on 04/13/2012 12:57:41 PM PDT by JRandomFreeper (Gone Galt)
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To: Lurker
The ones I ate in 81 had a 54 manufacture date on them. They had been stored correctly and the beany-weenies were actually good. And I got Chesterfields for dessert.

The pound cake was something you could use for a wheel chock. But it was probably that way in 54.

We had it good, brother... In the Second Mexican-American war... They served the last of the Civil War hardtack. 1865 era to 1914. Stored in wooden barrels.

Always the grunt that gets the crap. And eventually leads the way on food preservation. Napoleon put a 10,000 franc bounty out on food preservation that led to Pasteur bottling peas in champagne bottles. For soldiers and sailors.

/johnny

42 posted on 04/13/2012 1:06:26 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper; Lurker

And where does one find canned butter?


43 posted on 04/13/2012 1:06:57 PM PDT by metmom ( For freedom Christ has set us free; stand firm therefore & do not submit again to a yoke of slavery)
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To: metmom
Upon the interwebz. Amazon has them.

/johnny

44 posted on 04/13/2012 1:08:58 PM PDT by JRandomFreeper (Gone Galt)
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To: metmom
And now that I think about it, Whole PaycheckFoods may carry it too. It's touted as a premium import, and it is, by my chef's taste buds. Better than Land O' Lakes by far.

/johnny

45 posted on 04/13/2012 1:11:35 PM PDT by JRandomFreeper (Gone Galt)
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To: Kartographer
I can do gratuitous! ;) Stock up here, http://www.lingeriediva.com/camo-lingerie
46 posted on 04/13/2012 1:23:00 PM PDT by outofsalt ("If History teaches us anything it's that history rarely teaches us anything")
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To: Drill Thrawl

Bookmarked!


47 posted on 04/13/2012 1:33:43 PM PDT by libertarian27 (Check my profile page for the FReeper Online Cookbook 2011)
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To: JRandomFreeper

They’re still digging up the salt cod rations given to Roman Legionnaires in places. The more things change and all that.

Best.

L


48 posted on 04/13/2012 2:48:42 PM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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To: Lurker
LOL! I'm making garum this weekend.

After a while, you get to like the stuff.

Best Regards

/johnny

49 posted on 04/13/2012 2:52:00 PM PDT by JRandomFreeper (Gone Galt)
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To: JRandomFreeper

Why would you want to get to like it? LOL

Have a pleasant weekend, sir.


50 posted on 04/13/2012 3:35:56 PM PDT by Lurker (The avalanche has begun. The pebbles no longer have a vote.)
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