Dude your pictures from the past post were awesome. I am in awe... and a little envious. Ok that may be an understatement, but hey thanks for keeping up with the updates. Im looking forward to the next one. Oh by the way, Karen tells me that The National is playing in June and July in our area... you are back then right?
I just discovered [url=http://bit.ly/bMGrYw]SatelliteTV[/url] on my PC! Ultra cheap at only $50 once off to get the software and an account on the Internet. I get more channels(in HD I might ad) than I get on cable so tomorrow I reckon I'm going to cancel my cable subscription. Thought I'd share this with you guys, worth to check out.
The French gourmet cheese Bleu d'Auvergne has a wonderful aroma, a rich taste; the saltiness increases with the incidence of veining. The overall flavor is piquant but not overly sharp. Bleu d'Auvergne started life as an imitation of Roquefort, using cow's milk in place of sheep's milk. Legend has it that a peasant, around 1845, decided to inject his cheese with a blue mold that he found growing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d'Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usually wrapped in foil. The cheese is rich and creamy with a pale yellow color and scattered holes and well-defined greenish-blue veining. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.buy fresh blue cheese[url=http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx]buy fresh blue cheese[/url]http://riderx.info/members/buy_5F00_fresh_5F00_blue_5F00_cheese.aspx
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