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thankyou spuddy im back in

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!
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thankyou spuddy im back in

Postby sky » Mon Mar 13, 2006 10:08 pm

ta, sky
so much food -so little time---no wait forgot diabetes 2 damn -- find a cure please pronto
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Postby Spuddy » Tue Mar 14, 2006 5:38 pm

No problem
Draco dormiens nunquam titillandus.
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