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Get series about HEALTHY, and LOW CARB FOOD
CookingWithCarlo.com ^ | A Dad, Chef, Freeper

Posted on 09/01/2003 5:41:39 PM PDT by carlo3b

Get series about HEALTHY, and LOW CARB FOOD

This, and future threads, will attempt to answer some of your questions and requests regarding HEALTHY food in general, and LOW CARB, LOW CALORIE diets and recipes in particular.

With my background as a Master Chef, and Natural Foods Sexonutritionist, aka SexyChef  (/dreamer) Bwhahaahahahahah, it affords me a wonderful vantage point to assist in creating this forum, where everyone can contribute, exchange ideas and voice their valuable opinions. Moderating in no way qualifies me as an authority on this, or any other subject.*..heheheh ..that has never inhibited me before.. blush
* (a cheap unofficial GENERAL ESCAPE CLAUSE.. HA!)
 
There are many other FReepers, (you know who you are.. LOL) on this amazing site that have a great deal more detailed knowledge and information on specific topics, that will no doubt emerge. Sooooooo, lets get started..


This TRAIN IS LEAVING THE STATION... chew, chew
(chew chew,not Choo, choo,  get it?  food)..  Hahahahhahaha...  {{{{{crickets}}}}} .....GULP!....this is gonna be a long thread..  :)


TOPICS: Culture/Society; Editorial; Front Page News; Miscellaneous; News/Current Events; Philosophy; Political Humor/Cartoons; Unclassified; Your Opinion/Questions
KEYWORDS: atkins; bayofpigs; caleries; carbs; chickenlivers; diets; fat; food; fun; health; houseofcarlo; lowcarbs; nobeer4steveo; recipes; sexychefindreams; skinny; vegetables
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Here is your chance to GET ON or GET OFF this and other Carlo3B, all important..(Bwhahhahahh).. PING LISTS.

If you wish to remain* on it, just sit back and enjoy our wonderful exchange of ideas and you will be alerted whenever we start posting recipes and other valuable info re: various food management threads.
*If you have been flagged to this thread on post #2, you are already on our temporary ping list, other pings don't count... :(

To be removed** or added to the list, simply respond to this post publicly, on this thread, or Freepmail me with your preference.
**If you are annoyed that you were pinged in the first place, please accept my apology, I have lost my ping list because of a computer crash..Grrr, and be assured that your name will be expunged immediately upon your request.. :)

ALL ABOARD....The FUN FOOD TRAIN is leaving the FAT, BEHIND...
(Fat Behind, get it?)..  Hahahahhahaha...  {{{{{crickets}}}}}  *<]8^p~
 
 

1 posted on 09/01/2003 5:41:41 PM PDT by carlo3b
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To: carlo3b
This should be interesting!
2 posted on 09/01/2003 5:44:24 PM PDT by mrtysmm
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To: carlo3b
What series? I'm confused!
3 posted on 09/01/2003 5:44:42 PM PDT by Mears
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To: Mears
I think it should be "serious"...we're off to a good start.
4 posted on 09/01/2003 5:45:39 PM PDT by mrtysmm
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To: carlo3b
Add me, please. Thanks. :>)
5 posted on 09/01/2003 5:45:59 PM PDT by Lovergirl (Stop sucking up all of our oxygen, Bill and Hill and just GO AWAY!!!!!!!!!!!!!!!!!!!!!!!)
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To: christie; stanz; jellybean; Howie; TwoStep; piasa; Exit148; RJayneJ; bentfeather; dansangel; ...
Here is a fabulous LowCarb recipe of a popular meal... Hope you love it!
Low Carb Deep Dish Meat Crust Pizza
     
I don't believe anything can exactly replace a bread crust, however, in this case the flavor is pretty damned close.. Ha!

     CRUST
          3 lbs lean ground beef
          1 cup Parmigiano-Reggiano, freshly grated
          3 large eggs
          1 med. onion, finely chopped, or 1/2 cup dried minced onion
          2 cloves garlic, finely chopped, or substitute 1/2 tsp. garlic powder
          1 Tbs. salt
          3/4 tsp. black pepper
          3/4 tsp. fennel seed

     SAUCE
          2 1/4 cups plum tomatoes, chopped and drained , or 2 x 8 oz cans of tomato sauce
          1/2 tsp. crushed red pepper seed
          1 tsp. dried oregano, or 1 Tbls. fresh
          2 Tbs. fresh basil, or 2 teaspoons dry
          salt & pepper  to taste

     TOPPING
          1/2 lb. mozzarella cheese, shredded, or Provolone
          sausage or pepperoni (optional)
          oregano
          3 Tbs. Parmigiano-Reggiano, freshly grated

     Preheat oven to 375.
     1) Mix all crust ingredients. Separate into 2 pieces and flatten them onto cookie sheets.
     Each should be approx. 1/2" thick when finished.
     2) Bake for 20 min. Drain off accumulated liquids. Return to oven for 10 additional mins., drain again if necessary.
     3) Meanwhile, blend sauce ingredients. Spread over both crusts.
     4) Spread toppings evenly and place back in the oven for about 15 min, or until cheese is lightly browned.
     Remove and let sit about a minute, slice and serve.

6 posted on 09/01/2003 5:46:12 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
This sounds great. Please add me to your ping list.
7 posted on 09/01/2003 5:48:14 PM PDT by Scenic Sounds
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To: Mears
"What series? I'm confused!" "LOW CARB ..."

They must have meant the World Series and the Cardinals....


8 posted on 09/01/2003 5:48:22 PM PDT by TRY ONE (")
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To: carlo3b
BUMP!

and thanks!

Tia

9 posted on 09/01/2003 5:49:12 PM PDT by tiamat ("Just a Bronze-Age Gal, Trapped in a Techno World!")
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To: lysie; Mr. Mulliner; Miss Marple; Molly Pitcher; Iowa Granny; Jemian; LBKQ; Neets
ping
10 posted on 09/01/2003 5:50:01 PM PDT by kayak (God bless President Bush, our military, and our nation!)
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To: carlo3b
ok..... I'll bite.... har=har-har... add me to your ping list.....
11 posted on 09/01/2003 5:50:12 PM PDT by Dick Vomer
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To: carlo3b
Whale Steak

4 portions

4 slices of whalemeat @ 150 - 180 g
Salt and pepper, preferably freshly ground
4 onion rings
2 dessert spoonfulls of finely diced green or red peppers
1 dessert spoonful of finely diced parsley
1 dessert spoonful of finely diced gherkins

Carve the meat into slices of about 1.5 to 2 cm thick, beat them with your hands and press them into shape. Preheat the frying pan and melt some butter in it. Brown the butter before adding the meat. Fry the steaks on both sides. Whale meat should be fried for about 4-5 minutes on each side. The steaks taste best when they are medium rare, but they should be warmed right through and not eaten raw. Serve the steaks on a plate, place an onion ring on each of them and fill it with peppers, parsley and gherkins. Potato scollops taste good together with the steaks. Serve with a bowl of good, crisp lettuce and salad.


12 posted on 09/01/2003 5:50:33 PM PDT by Chad Fairbanks (This is our OOL. If you'll notice there's no 'P' in it, let's keep it that way...)
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To: carlo3b
Lobster Ravioli with Crab meat Cream Sauce?
13 posted on 09/01/2003 5:50:41 PM PDT by sarcasm (Tancredo 2004)
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To: carlo3b
OMG, Carlo! This is hugh!
14 posted on 09/01/2003 5:52:20 PM PDT by brewcrew
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To: carlo3b
Please add me to your ping list :)
15 posted on 09/01/2003 5:54:12 PM PDT by ncoaster
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To: mrtysmm
"serious"...It's a joke..., haven't you seen Serious vs series.. get it? ...Hahahahhahaha... {{{{{crickets}}}}} ...nevermind..
16 posted on 09/01/2003 5:54:29 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: carlo3b
Okay add me to your PING list...

I am going out to have my last fling with Carvel ice cream... tata all!
17 posted on 09/01/2003 5:55:04 PM PDT by cyborg (i'm half and half... me mum is a muggle and me dad is a witch)
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To: carlo3b
Ping me, puhleeeze!
18 posted on 09/01/2003 5:55:27 PM PDT by demkicker ((I wanna kick some commie butt))
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To: carlo3b
Thank You, carlo3b. A friend of mine has been on the Atkins diet. I have been sharing a few of your recipes with him. Will be sure to tell him about the Low Carb Deep Dish Meat Crust Pizza :-)
19 posted on 09/01/2003 5:56:41 PM PDT by deadhead (God Bless Our Troops and Veterans)
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To: carlo3b
Crustless Pumpkin Pie


15 ounces pumpkin
12 ounces evaporated skim milk
1/2 cup Egg Beaters® 99% egg substitute (2 eggs equivalent)
2 egg whites
3/4 cup sugar substitute (Splenda)
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs

In a mixing bowl, combine the pumpkin, egg substitute, egg whites, and
sugar substitute; beat until smooth.

Add the spices; beat until well mixed. Feel free to substitute the spices from your favorite recipe - I happen to like these.

Stir in the graham cracker crumbs.

Pour into a 9" pie plate coated with non-stick cooking spray.

Bake at 325 degrees for 50-55 minutes or until knife inserted near the
center comes out clean. Cool.

Serve with a dollop of whipped cream and a sprinkling of cinnamon, if
desired.

Store in the refrigerator.

- - - - - - - - - - - - - - - - - - -

Per Serving: 125 Calories; 1g Fat (5.2% calories
from fat); 7g Protein; 22g Carbohydrate; 1g Dietary Fiber; 2mg
Cholesterol; 174mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat;
1/2 Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.
20 posted on 09/01/2003 5:57:50 PM PDT by Keith in Iowa (Tag line produced using 100% post-consumer recycled ethernet packets,)
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To: carlo3b
I having been on a low carb diet of one type or another, for about 2 years.Please add me to your ping list.
21 posted on 09/01/2003 5:59:39 PM PDT by MaggieMay (A blank tag is a terrible thing to waste)
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To: carlo3b
Sounds good carlo.
22 posted on 09/01/2003 6:01:30 PM PDT by Soaring Feather
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To: carlo3b
Thanks for the ping; this sounds delicious.

23 posted on 09/01/2003 6:01:42 PM PDT by Lucy Lake
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To: carlo3b
sign me up.
24 posted on 09/01/2003 6:03:05 PM PDT by captnorb
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To: carlo3b
I got the recipe, not sure if I'm on the list.

If not - please add me!
25 posted on 09/01/2003 6:03:11 PM PDT by plinker's2sense
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To: carlo3b
We are on low carb meals at the Ditter house. The going is slow but we are not giving up. I was just feeling a little sorry for myself so I invented Strawberry Milk. A cup of low fat milk, a handful of ripe strawberries & Sweet&Low in the blender. Its not a strawberry milkshake but I don't feel sorry for myself anymore. Thanks for the great pizza recipe.
26 posted on 09/01/2003 6:03:18 PM PDT by Ditter
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To: carlo3b
Never, ever, EVER take me off any of your ping lists.!

*smooch*

27 posted on 09/01/2003 6:03:37 PM PDT by MozartLover
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To: carlo3b
Ping me, ping me. This is ONE list I WANT on! These carb posts are wonderful. Bring 'em on!
28 posted on 09/01/2003 6:05:41 PM PDT by EggsAckley (......Thank you for not excerpting.......[unless it's required].......~</;o))
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To: carlo3b
Carlo

Thank you so much for the recipe. I am always looking for these types of recipes. Keep em coming. ;o).
29 posted on 09/01/2003 6:07:52 PM PDT by conservativeammom
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To: Keith in Iowa
The pumpkin pie sounds wonderful to this diabetic. Should be great for Thanksgiving. Thank you.
30 posted on 09/01/2003 6:08:11 PM PDT by varina davis
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To: carlo3b
Okay, I'll bite. (and probably claw, too, before this diet is over).

Add me to your ping list and send me a recipe for low carb fudge.
31 posted on 09/01/2003 6:09:35 PM PDT by Iowa Granny
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To: carlo3b
I have been on a low carb- hi protien diet since June and have lost over 20 lbs- my husband has lost over 30.

Towards the end of July, I became completely uninterested in food. I had no cravings, compulsions, temptations...in fact it was hard to get up the energy to cook in the evenings. Food was no longer a big deal.

I started doing something called "Once a month cooking" where I prepare meals for the next 30 days in advance. I found seven recipes I liked and spent all day cooking four batches of each and freezing them.

Now, when I get home from work, I throw something in the oven (chicken fajitas, spinach and steak, chili, buffalo wings, chic and broc alfredo, lasagna or meat rolls stuffed with ricotta) into the oven and an hour later- served with bread and salad, dinner is on the table for my boys.

I am happy to be added to your ping list because this diet is definately working for me. I am especially interested in any new smoker recipes, because I won a smoker as a door prize and I am clueless.

My big splurge these days is on seltzer water and Merlot. Not nutritious, but effective.

Ping on, Brother Carlos!!

32 posted on 09/01/2003 6:10:39 PM PDT by Dutchgirl
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To: TRY ONE
They must have meant the World Series and the Cardinals....

Make that "WORLD SERIOUS"

33 posted on 09/01/2003 6:11:10 PM PDT by Neenah
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To: carlo3b
Hey Carlo, put me on your list!!!

34 posted on 09/01/2003 6:13:21 PM PDT by diotima (So it's sorta social, demented and sad, but social.)
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To: carlo3b
Any ideas for breakfast? I am getting so tired of eggs and don't have a lot of time to mess around with omelets/assorted fillings.

Been on Atkins for 2 months (lost 11 lbs.-6 more to go). I have held a brownie hot fudge sundae out there as a carrot once I reach my goal. If I splurge one time on that, will I really mess myself up?

I'm unsure of how much I can indulge myself. I know it can't be every day, but is once a week okay for a nice dessert? I know I'm going to have to watch carbs the rest of my life, but a treat will be nice occasionally.

Also any ideas for "fake sweets"? I'm also getting tired of sugar free jello and pudding. I'll try the pumpkin pie.

I guess I'd say I was in OWL right now. How much fruit should be consumed in OWL? What kind of fruit is best? Would a half a banana be okay once every other day or so?

Is it advisable to eat cereal or sandwiches with bread when on maintenance?

Hard to know how far to go without negating all the progress. Your suggestions would be welcome.
35 posted on 09/01/2003 6:14:10 PM PDT by randita
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To: carlo3b
Awesome, Carlo!!! You ROCK!
36 posted on 09/01/2003 6:15:26 PM PDT by DaughterOfAnIwoJimaVet ("I'm just a caveman. Your modern world frightens and confuses me...")
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To: carlo3b
Please add me to your list.
37 posted on 09/01/2003 6:15:36 PM PDT by jilliebean
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To: carlo3b
Hi, Carlo, please add me to the list. I've plateaued and need some new ideas. (This should be...interesting. lol)
38 posted on 09/01/2003 6:16:59 PM PDT by Unknown Freeper
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To: carlo3b
BTW, please add me to your ping list. Thanks.
39 posted on 09/01/2003 6:17:30 PM PDT by randita
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To: Scenic Sounds
Authentic NEW YORK PIZZA

Sometime you have to forget the diet... and live a little..start here..LOLOL

DOUGH
  • 3 cups all-purpose or bread flour, more as needed
  • 2 teaspoons instant yeast
  • 2 tablespoons olive oil
  • 2 teaspoons salt
Food Processor method;
Combine flour, yeast, oil and salt in a food processor. Turn machine on, and add 1 cup water through feed tube. Process for about 30 seconds, adding more water, a little at a time, until mixture forms a ball and is slightly sticky.
Traditional method;
1) Dissolve 1 packet of quick acting yeast into 1/2 cup of warm water (100-110F), 1/4 tsp salt.
2) Place 2 cups flour in center of floured surface, slowly add the yeast water, and kneed. Add oil and additional water until soft but smooth.
3) Turn dough, continuing to kneed about 3 mins. until you have used all of the water, and most if not all of the flour. create a round ball. Put dough ball in a oiled bowl, and cover with plastic wrap. Let rise until dough doubles in size, 1 to 2 hours. Use immediately, or wrap tightly in plastic, and freeze for up to a month. Defrost in a covered bowl in refrigerator or at room temperature.

PIZZA SAUCE

  • 1  12 ounce can tomato paste
  • 11/2  cups water
  • 1       tsp. ground oregano
  • 1/2    tsp. dried basil
  • 1/4    tsp. salt
  • 1/4    tsp. black pepper
  • 1/4    tsp. sugar
  • 1/8    tsp. garlic powder
  • 1/8    tsp. onion powder
1) Measure dry ingredients into a small container, mix together well, and set aside.
2) In a medium sized saucepan, combine tomato paste with water over medium heat until it has a uniform consistency.
3) When it begins to bubble, add pre measured spices and reduce heat to medium-low. Allow to simmer, uncovered, 35 to 40 minutes until it reaches desired thickness.
4) Stir occasionally. Cover and cool to room temperature.
Refrigerate in an airtight container until needed.
Makes about 2 1/4 cups... enough for 2 large pizzas.
Yield: 3 12" pies.

40 posted on 09/01/2003 6:17:39 PM PDT by carlo3b (http://www.CookingWithCarlo.com)
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To: Lovergirl
add me
41 posted on 09/01/2003 6:18:04 PM PDT by TAP ONLINE (Url is at top. Interesting article.)
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To: carlo3b
CARLO! Excellent idea! Please add me to your ping list.
42 posted on 09/01/2003 6:18:15 PM PDT by Bradís Gramma (Have YOU had your Logan Fix today?)
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To: carlo3b
You are wonderful Carlo--I've copied some of your other recipes and will be using them when my whole family goes on a low-carb diet very soon.

Please add me to your ping list!
43 posted on 09/01/2003 6:18:32 PM PDT by duvausa
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To: carlo3b
Ping me!!!
44 posted on 09/01/2003 6:18:50 PM PDT by techworker
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To: carlo3b
Carlo -- have you seen this one? I got it from the South Beach Diet forum and have used it many times. I think it originally came from Atkins. It tastes and has a texture more like pizza than a quiche.

My Daughter-in-law tasted it and was trying to figure what the 'crust' was. She kept picking at the solid bottom, and was speechless when I told her that it had no crust.

I'll post it in the origin form I found: (It is REALLY good!

--------------------------------"This is from a friend who is on Atkins. It is very good. I use Egg Beaters and low fat or nonfat mozzarrela and cream cheese. I use an 13X9 dish, and freeze individual portions for lunches and quick dinners.

Deep Dish Quiche Pizza.

4 oz. cream cheese
4 eggs
1/3 cup heavy cream
1/4 cup parmesan cheese
1 tablespoon chives
1/2 tsp. Italian seasoning
2 cups Italian cheeses (I used the grated pre-packaged mix of pizza cheese)
1/2 tsp. wet garlic or 1/4 tsp. powder
1/2 cup low carb spaghetti or pizza sauce
1 cup mozzarella cheese

Toppings i.e. pepperoni, black olives, green olives, mushrooms, ham, bacon, peppers, onions, etc.

Beat together cream cheese and eggs until smooth.

Add cream, parmesan cheese and spice

Spray 9” baking dish (I use a pie plate), with oil. Put 2 cups of pizza cheese in dish and pour egg mixture over it. Bake at 375 for 30 minutes.

Spread on pizza sauce, sprinkle on mozzarella cheese and add your favorite toppings. Bake until bubbly hot, approximately 10 minutes. Let it stand a few minutes before cutting.

I like my cheese on top, so I add my toppings after the pizza sauce and put the mozza cheese on last."--------------------------------------------

That's it! There is a little confusion as what to bake it in, in the recipe, but I always use a 13X9 pan.

45 posted on 09/01/2003 6:19:22 PM PDT by Exit148
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To: carlo3b
Ping Me.

Day 15 on Atkins and have lost 15 lbs with 45 to go.
46 posted on 09/01/2003 6:22:43 PM PDT by off-roader
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To: carlo3b
Get series about HEALTHY, and LOW CARB FOOD........

Later. Yesterday I had the best pizza in years. Two slices of bubbling hot (mouth still has blisters) thin crust New York style pizza. Wuz like the good old days except that back then Salerno's pizza was 15 cents per slice and The Yarbirds were on the jukebox.
47 posted on 09/01/2003 6:22:59 PM PDT by dennisw (G_d is at war with Amalek for all generations)
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To: carlo3b
Ping
48 posted on 09/01/2003 6:23:05 PM PDT by appeal2
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To: carlo3b
Pls put me on your ping list!!
49 posted on 09/01/2003 6:23:53 PM PDT by BobFromNJ
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To: randita
Also any ideas for "fake sweets"? I'm also getting tired of sugar free jello and pudding.

Somewhere I read -- maybe here on FR! -- an idea that I enjoy. My DD thinks it's gross. ;-)

Buy chocolate low-carb milkshake powder (you could also use sugar free pudding mix or sugar free hot cocoa mix) and sprinkle some over cottage cheese. Stir it really well, and then enjoy.

This has more texture than pudding, and is more filling (and nutritious!), but tastes like a treat.

50 posted on 09/01/2003 6:24:13 PM PDT by nepdap
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