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The Menu
Pollo Asado, Spices/Lime
Conecuh Salchicha a la parrilla
Arroz Mexicana
Ensalada de Cilantro/Lima
Apple/Pear Dump Cake with crushed Pecans

Rub
4T McCormicks Grill Mates, Mojito Lime seasoning
2T Cilantro, flakes dried
2T Salt
1T Cinammon
1t Cumin

Place chicken in large bowl and generously coat in EVOO
Add rub and thoroughly mix to coat
Let marinate 1-24 hours
Grill

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Conecuh Salchicha a la parrilla

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Arroz Mexicana
http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice

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Ensalada de Cilantro/Lima
Bagged slaw type mixed salad
Cilantro and lime dressing

Dump Cake
2 cans fruit pie filling of your choice
1 box Yellow cake mix
1.5 sticks of butter cut into pats

Grease a 9x17 glassware dish
Add fruit and level, cover evenly with cake mix (I used Apple and some freshly diced Pears)
Cover cake mix with butter pats
Add chopped nuts (optional) ( I used ground Pecans)

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Money Shot

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Bacon + Venison = Lunch! Venison backstrap medallions, salt & cajun spice, wrap in bacon. Very hot skillet of olive oil, cook till bacon is crisp. All my venison came out medium or just a tad und

I threw my daughter's graduation party/feast yesterday. I smoked 30 lbs. of beef brisket, 15 lbs. of pork shoulder, 8 lbs. of ham, and fried two 15 lb turkeys. we had homemade mac&cheese, pasta sa

This seems to be pretty popular topic on many sites, lets give it a go. I'll start with today's lunch.       Salted & Seared Venison Tenderloin, medium rare Caramelized onions with lots of ga

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My younger son Nate and I fished one of our local hangouts for a Fishing Tournament.
The 3rd Annual Bryan Bennett Memorial Fishing Tournament held on the Gulf State Pier in Gulf Shores, AL.
It was a beautiful day for fishing and hobnobbing with friends and acquaintances, it was also a slow yet productive day of fishing.
We didn't win any prizes, but we took home a cooler full of tasty fish.

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Pretty slow day for most of the Tourney species categories, but some others cooperated.
Mainly Atlantic Spadefish, what we call saltwater Bream.
Great fight for it's size, very powerful fish,and it just happens to taste a lot like Flounder.
We put a pretty good number of them in our cooler, too many, so many we later decided we didn't want to clean all of them.
So we culled all but 28 of the largest, gave the other 24+ away, and called it good.
We also had a fat Speck and Pompano in the mix...  Mmmmmm yummy fishies!

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Now the best part of knowing how to fish is eating them, and eating we are doing for next few nights, eating like Kings!
Grilled, smoked, fried, baked, broiled, blackened and even fish en papillote, any way ya fix'em they taste great.
Tonight I grilled'em, some with Cajun Blackening and some with Lemon Pepper.
Wow, nothing but chewing, lip smacking sounds of satisfaction for about 30 minutes while the meal was devoured.

Menu
Grilled Spades, Speck and Pomp, blackened or lemon pepper
Hashbrowns, with chopped onion, minced green chile and Rotel
Salad with Cashews and Asian Ginger dressing

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Money $hot

Blackened Pompano with Hashbrowns and Salad

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Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low.

Go with Little Ceasar's $5 lg Hot N Ready. Cheap, decent pizza, and they never fired anyone for defending themselves while being robbed...unlike Domino's.

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Asian influences in the kitchen tonight.
Another feast from the Gulf, more fresh Spadefish gracing the table.

Menu
Fried Spades in a Soy Ginger/Garlic Sauce
Baby Bok Choy in Oyster Sauce
Cucumber/Zucchini Salad in Soy Ginger/Lime
Pork/Shrimp Spring Rolls

Fish
Whole fish or fillets, pat dry, salt well, lightly dredge in flour
Deep fry till golden and flaky

Soy Ginger/Garlic Sauce
1.5C Water
8T Soy sauce
3T Fish sauce
2T Sriracha Chile Garlic sauce
1T Sesame oil

2T Sugar
1/2C fresh Ginger, finely chopped
1/4C Garlic, minced
1/8C Lemongrass, minced

Prep all wet ingredients and sugar, mix well and set aside
Brown ginger and garlic in wok with a little oil, add lemongrass and cook for another minute
Add pre-mixed wet ingredients and bring to a boil, lower heat to a simmer
Add each pre-fried fish and cook for a minute per side, remove to plate, spoon some sauce over fish and garnish with finely chopped green onion

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Baby Bok Choy in Oyster Sauce
Quarter bok choy and rinse well
Saute in wok with a little oil till just tender
Add a little minced garlic and crushed red pepper to taste
Add Oyster sauce
Finish till desired tenderness

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Cucumber/Zucchini Salad in Soy Ginger/Garlic Sauce
Prep 3C each, cucumber and zucchini in whatever manner you desire
(You can add carrot, onion or shallot, whatever you like)
1C Green Onion, minced
1/2C Cilantro , chopped
1/2C Peanuts, I used dry roasted/salted
3T Garlic, minced
1T sesame seeds

4T Soy sauce
2T Rice Vinegar
1T Fish sauce
juice of one lime
zest of one lime

Combine all ingredients and mix well, salt to taste, let marinate for at least a few hours for best flavors

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Pork/Shrimp Spring Rolls
Some pretty danged decent, frozen Vietnamese spring rolls from my local Asian market
Deep fry and good to go

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Money Shot

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Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low.

Go with Little Ceasar's $5 lg Hot N Ready. Cheap, decent pizza, and they never fired anyone for defending themselves while being robbed...unlike Domino's.

I wont go to lil sneezers anymore. Makes me sick, plus they just shut down one due to maggets found on prep tools and surfaces.

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Lunch today will either be reheated churches fried chicken, or pizza from dominos. Bank account is running just a tad low.

Go with Little Ceasar's $5 lg Hot N Ready. Cheap, decent pizza, and they never fired anyone for defending themselves while being robbed...unlike Domino's.

I wont go to lil sneezers anymore. Makes me sick, plus they just shut down one due to maggets found on prep tools and surfaces.

 

I hope the mgr got fined then fired. It's his fault for letting it get like that.

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Cast Iron/Smoked Venison

 

Today I decided to try a different method for my favorite Venison & Bacon.
I did it all in cast iron but used my smoker for heat/smoke.

Heavily seasoned venison with coarse salt and coarse black pepper
Half a pound of bacon, strips halved and half a large onion chopped

Heat smoker on high, add some mesquite and get the smoke right
Heat cast iron skillet as hot as possible, cook bacon and onions, remove and set aside
Add venison to bacon grease and sear well, rub that meat around and pick up all the bacon bits and stuck-on flavor

Plate venison and add bacon-n-onions

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Saturday we spent the day enjoying the great outdoors, we went fishing on the Gulf State Park Pier in Gulf Shores, AL.
It was a great day of fishing, except for the AM rains it was gorgeous, and bountiful too as the fish were hungry..

Full report here, http://www.gulfshorespierfishing.com/f28/saturday-july-1st-17-a-14314/

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So the family all wanted the Spanish macks cooked up first, and I felt like experimenting with something new.
So I rummaged through the pantry and fridge and cam up with a tasty new recipe.
It needs maybe a minor tweak or two, but it's pretty good as is.
Next time I'll only do one layer of lemon slices.

Baked Spanish in Green Chile/Lemon Sauce

Spanish fillets
1 large onion sliced thin
2 Green Bell peppers, sliced thin
2 large cans of Green Enchilada sauce
2-3 Lemons, sliced thin

Thin layer of green enchilada sauce in baking dish, add layer of thinly sliced onion, green bell pepper and 9 lemon slices.
Layer of fillets, and top with more of the same
Bake at 350° for 30-45 minutes till fish is flaking

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I also made a pan of plainly broiled, butter salt and garlic/herb mix

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I also experimented with some taters.

5 large potatoes, peeled, halved length wise and sliced thin
Add 1C each coarse chopped onion and green bell pepper
Drizzle well with EVOO, add 1-2T Cajun spice
Add 3C of coarse tomato puree
Mix all together well and place in casserole dish
Bake at 400° for 1.5 hours

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Money Shot

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Menu
Fresh King Mackerel Two Ways with Pineapple/Apple Salsa
Grilled Bacon Wrapped Asparagus
Cranberry Almond Salad with Raspberry Vinaigrette

Grilled Steaks with Blackened Seasoning
Grilled Fillets in Foil with Butter/Blackened Seasoning

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Grilled Bacon Wrapped Asparagus

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Pineapple/Apple Salsa
1 large can Crushed Pineapple, drained
1 Jazz Apple, chopped fine
2 cans Rotel, original
1/2 Green Bell Pepper, chopped fine
2T Brown sugar
1t Seasoned salt

Mix well and let sit for a few hours in the fridge

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Money Shot

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4th of July, 2017.  Barbecued Tee Bone Steaks.  Micro waved baked big potatoes with real sour cream and butter and chopped up green onion tops.  Steamed sparrow grass and carrots.  Tossed green salad with home made nitro special oil, vinegar, salt, pepper and garlic powder dressing.  Cherry Pie with vanilla real ice cream.

 

I am to do most the cooking.  Barbie already going.

 

Lots of local various micro brewed beer.  Decaf iced tea for me.  All set, ate and done by about 10 pm when it gets really dark.  Then the block party starts.  Funny how up here in SW OR USA during a heightened wild fire situation we never seen to have a local concern using safe and sane, (and some not) fireworks.  Ohh ... Ahh!  :)

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  • 2 weeks later...

Adam's Rib? Nope, big beef ribs are on today's lunch menu.

Put these into the smoker at 0500am, a tray of Northern beans went in under'em to catch the drippings.
Three hour smoke over Hickory at 275°-300°, then will go into foil with beef broth to braise for 2-3 hours more.
Gonna make a Southwestern Avocado salad later to go with those.

 

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Getting up at 0400am to get the smoker fired up and meat to room temp requires a good breakfast afterwards.

Eggs over loaded hashbrowns... YUM!

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  • 2 weeks later...

Found some really nice extra thick and meaty Loin Chops at Costco yesterday, I knew right away they were meant for my smoker/grill.

Menu
Loin Chops, Extra Thick with the Full Treatment
Oven Roasted New Potatoes
Green Bean Almondine Casserole
Sauteed Portabellas, Peppers, Onions in Spiced Butter

The Chops
Made an Apple Juice/Apple Vinegar Brine, with brown sugar and salt and brined them for 12 hours.
Then a rinse and dry before a good dusting of a homemade savory rub.
Before laying them down over Cherry in the smoker they got a good Apple juice spritzing.

225°-250° for about 1.5 hours brought the average IT to 130°.
Then it was onto a scorching hot grill and finish at 140°-142° IT.
A nice 30 minute rest while my roasted potatoes finished and then dinner was on.

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Oven Roasted New Potatoes
Chopped new potatoes
Chopped onion, coarse
1 packet Onion soup mix
1T Rosemary, crushed
Salt to taste
1/3C Olive oil
mix well, roast at 425° for 45 minutes

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Green Bean Almondine Casserole
3 cans Green Beans
1 can Whole Corn
3 cans Cream of Mushroom soup
1.5C sliced Almonds
2T Black pepper
1 bag French Fried Onions
mix well, bake at 375° for 1 hour, then top with French Fried Onions and bake for 15 more minutes

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Sauteed Portabellas, Peppers, Onions in Spiced Butter

Baby Portabellas
2 lrg Bell Peppers, sliced thin
2 lrg Onion, sliced thin
1.5 sticks, Butter
1T Sweet Paprika
1T Cayenne powder

Salt to taste
Saute everything in large wok till just tender

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Money Shot

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Edited by ChileRelleno
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So today counts my 49th trip around the Sun, and to celebrate I decide to smoke/grill some things I've been craving and wanting to try.
Some serious Qview here, enjoy!  :grilling_smilie:

Menu

Pork Belly Burnt Ends
Moinks
Atomic Buffalo Turds
Seared Venison Medallions

Garlic/Green Onion Mashed Taters
Fresh Cucumber Slices

Caramelized Pears with Almonds

Pork Belly Burnt Ends

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Moinks

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Atomic Buffalo Turds

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Seared Venison Medallions

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Caramelized Pears with Almonds

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Money Shots

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  • 2 weeks later...

South Western YardBird and Waffles
Boneless Thighs around Cheese Stuffed Pablano Chile, Wrapped in Bacon
Marinated in Achiote, Cayenne, Cumin, Garlic and Lime
Corn Meal-n-Green Chile, Buttermilk Waffles
Arroz Mexicana aka Mexican Rice
Grilled Mango with Honey Cinnamon Glaze
Sweet-n-Spicy Mango Salsa

Start by marinating the yardbird overnight
Then fire roast the Pablanos and skin/seed them, then stuff with cheese
Roll deboned/marinated thigh around chile, and then wrap in bacon
Toothpicks to hold bacon
Smoke over a mix of 60:40 Cherry/Hickory, 275° till an IT of 150° in the stuffed chicken, and an IT of 185° in the regular thighs.

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Corn Meal-n-Green Chile, Buttermilk Waffles
1C each Yellow Corn Meal, Masa Harina and Flour
2T Sugar
1T Baking Powder
1t Salt
2C Buttermilk
1/4C Butter, melted
2 Eggs, large
1/2C Green Chile, diced

Mix dry ingredients in a bowl
In separate bowl, mix wet ingredients
Pour wet into dry and stir until just combined
Fold in chiles and let sit for 10 minutes

Cook in waffle iron till golden brown

Arroz Mexicana aka Mexican Rice
http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice

Grilled Mango with Honey Cinnamon Glaze
Grill Mango slices on BBQ, brush with glaze
1/4C Honey and 1/2t Cinnamon, mix well

Sweet-n-Spicy Mango Salsa
1 can Rotel
1/2C diced Mango
1/2C Green Bell Pepper, diced
1/8C Brown sugar
1T Cayenne pepper

Money Shot

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Edited by ChileRelleno
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Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Pork, Lamb and Non-Fish Seafood

Pork Belly Burnt Ends

Cube up a few pounds of fresh pork belly
Rub and bag up to sit over night
Lay them out for smoking while to pit comes to temp, 225'-250' with Cherry for smoke
Smoked till I had a real nice color and an average IT of 155'
Then I panned them, added more rub and BBQ sauce, covered and returned to the smoker
About an hour covered and another hour uncovered

These came out fantastically scrumptious!

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Money Shot
Plated with, Herb Crusted Lamb, Shrimp Stuffed Mirlitons and Spanish Rice

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Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.
I'm posting these three in each one's respective sub-forum.
Lamb, Pork and Non-Fish Seafood

Herb Crusted Boneless Leg of Lamb

One boneless leg lamb rubbed with a mix of,
Seasoned Salt, Crushed Rosemary, Marjoram and Thyme steeped in EVOO
Truss up securely for even cooking
Smoked over Cherry at 275'-300' to an IT of 135'
Let rest, cut the ties and sliced my into into a beautiful Med Rare succulence
Dressed with a Cabernet/Shallot Sauce

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Money Shot
Plated with Pork Belly Burnt Ends, Shrimp Stuffed Mirlitons and Spanish Rice

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Today I kept my smoker busy and myself too in the kitchen and on the patio.
I went for broke with three entrées and a side.

I had never heard of Shrimp Stuffed Mirlitons until the week before when BananaTom was looking to find some at our local restaurants.
Somebody mentioned my name and proclivity for cooking and one thing leads to... Dinner!

Boil Mirlitons for 45 minutes
Cool and then scoop out flesh, leaving a 1/4" shell for stuffing
Make the stuffing, fill the shells and bake at 350' for one hour
Top with Parmesan Reggiano and finish till cheese melts and everything is golden

Stuffing
1lb Shrimp or Chicken, chopped
6 mirlitons, boiled, cut in half and seeded
2 T olive oil
4T butter
1/2 C chopped onions
1/2 C chopped green onion
1/2 C chopped bell pepper
1/2 C chopped celery
1T minced shallots
1T minced garlic
1C dried fine bread crumbs
3/4 C grated Parmigiano-Reggiano cheese, plus more for garnish
Salt and cayenne to taste

Preheat the oven to 350 degrees. Scoop out the pulp of the mirlitons, leaving a 1/4-inch shell. Reserve the pulp. In a sauté pan
Heat the olive oil. Sauté the onions, peppers, celery, garlic and shallots until they are golden. Season with salt and cayenne
Add the shrimp or chicken and reserved pulp. Sauté the mixture for 5 minutes
Stir in the bread crumbs butter and cheese. Remove from the heat.
Fill each shell with the mixture. Bake for 1 hour then top with more cheese and finish till melted and golden

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I did two with Blackened Smoked Chicken for my MiL who is allergic to shellfish
 

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The Finale

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Money Shot

 

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Tonight was a Mexican feast for the family to enjoy.
No one walked away hungry, some barely walked away.

Menu

Guisado de Puerco con Tomatillo / Pork Stewed in Tomatilla sauce
Mejillas Ahumadas y Estofadas / Smoked/Braised Beef Cheeks
Arroz Mexicana / Mexican Rice
Frijoles Pintos / Pinto Beans
Tortillas de Maiz / Corn Tortillas

Guisado de Puerco con Tomatillo

Trimmed and cubed a 5lb pork butt
Dredged cubes in seasoned flour
Fried till well browned and set aside

3C Tomatillos, diced
2C Onions, diced
2T Garlic, minced
7oz Green Chiles, diced
7oz Salsa Verde
1 large Jalapeno, minced
1/2C Cilantro, chopped

Diced tomatillas, onion, garlic, green chiles, minced Jalapeno chile, and salsa verde sauteed in bacon grease till tender
Blended to consistency of oatmeal, return to pot and season with seasoned salt, cumin, marjoram and oregano
Add pork and cilantro to vegetable mix and then add chicken broth to just cover, mix well and bring to a slow simmer
Simmer till pork is melt in your mouth tender, approx 1-2 hours

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Mejillas Ahumadas y Estofadas

Of course something in this thread has to smoked/grilled, so here ya go.

Beef cheeks, well trimmed and then smoked over Hickory for three hours
Then braised in beef broth for another 2 hours in the smoker

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Before braising
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After braising
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Sliced and pulled
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Frijoles Pintos

1lb Pintos, soaked
1 large Onion, quartered
4 cloves of Garlic, quartered
1 large Jalapeno

1lb of Pinto beans, rinse, sort and soak over night
Add onion, garlic and chile to stock pot with some bacon grease, roast well
Add beans, add 2 cups of water and 4 cups of chicken stock
Season to taste with seasoned salt, cumin,
Bring to rolling boil and then lower to a slow simmer
Simmer for a minimum of 2 hours, I let mine simmer all day long

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Arroz Mexicana
http://www.smokingmeatforums.com/t/253258/arroz-mexicana-aka-mexican-rice#post_1745365

Money Shots

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My youngest son had a special request for Sliced pork instead of Pulled.
So I rubbed a boneless butt with extra love, bound it securely to help with even cooking and I'm determined to make him happy.

It's in the smoker with Hickory at 245°-260°, aiming to pull at an IT of 170°.

Here it is all prepped and ready.

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As usual, an early start requires a good breakfast.

Huevos Rancheros con Tocino
Freshly made refried beans
Double thick weave of bacon spiced with Cayenne
Three fresh eggs sunny side up
Toasted tortillas

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More to come.

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