Register ICMag Forum Menu Features Search Today's Posts Mark Forums Read
You are viewing our:
Forums > Talk About It! > Cooking With Cannabis > BadKat's CannaPharm: Canna Caps, UV Reactive GLOWING Hash Candy, Canna 'Bombs' & more

Thread Title Search
Post Reply
BadKat's CannaPharm: Canna Caps, UV Reactive GLOWING Hash Candy, Canna 'Bombs' & more Thread Tools Search this Thread
Old 03-28-2011, 05:36 PM #31

Posts: n/a
Incredible thread. I'm going to try making those candies, thank you for the recipe

Old 11-05-2011, 04:33 AM #32

BadKittySmiles's Avatar

Join Date: Nov 2010
Posts: 141
BadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the rough
[b][b]Well hello everyone

I'm sorry I've neglected you lately

A recipe to reward you for your patience...a jerky tutorial

-Canna Infused Beef Jerk-

I have a few health and digestive issues... many days, especially if I've been
particularly ill, or if I'm too weak at the moment to whip anything up in the kitchen,
jerky is all I can stomach and manage to put into my system! So, especially when
dealing with nausea, I'm a little particular (ie. a perfectionist ) when it comes to
how good it tastes.... the below is my personal recipe.

It tastes GREAT, with or without canna!

There are several ways you can make it; if you'd like some canna-free, and some
infused, simply wait to add your canna oil and tincture until the coating phase, and
only coat certain pieces. (Make sure you remember which ones!) If you'd like it all
infused, you may include your oil and tincture in the marinade, in this case just be
certain you use enough meat and that you baste frequently enough, that you're not
left with any potent 'juice' after your final basting/coating. I like to do both a potent
marinade, and potent basting.

If you enjoy jerky, once you've made your own, you will NEVER want to waste your money at the store by buying it pre-made, ever again!

Between you and me, my favorite part of any jerky is the rare bit of fat. So I tend to
leave a fair amount in my jerky, and you can feel free to either trim off or leave as
much as you like.


Makes enough for 1 lb, or 6 oz (+/-) dry-weight

'Smokey Original' Beef Jerky

You will need:

- 1 teaspoon, strong hash oil

- ½ teaspoon, strong hash tincture *optional (no more than ½ -1 tsp; if only using one source of potency, go with oil)

- 1 lb, of you favorite cut of beef (I use large roasting cuts, sirloin tips etc., but any cut will turn into great jerky)

- 1 Tbsp crushed/grated fresh ginger

- 1/4 cup soy sauce

- 1/3 cup worcestershire sauce

- 1 tsp red wine vinegar

- 2 tsp crushed onion

- 2 cloves, crushed garlic

- 1 tsp oregano

- ½ tsp ground grains of paradise (or black, or cyan pepper; your choice)

- 3 Tbsp brown sugar

- 2 Tbsp white sugar

- 1 tsp liquid smoke

- 1 tsp honey

- ½ tsp salt

- pinch powdered rosemary

* An Oven, or Toaster Oven

* Meat Tenderizing Mallet

* Saran Wrap

* Oven Bags, for storage

* Food Grade Desiccant Sachet


I sometimes prefer to quick-wash my meats before any type of cooking, I fill a large
mixing bowl with cold water and a little salt, then dunk each section in and give it a
squeeze under the water, then pat it dry. I do not do this for sanitation purposes (it
would do little good if your meat was very contaminated, or 'that' far gone) but it's a
good way to prep a meat for marinating, and depending how talented the butcher
was, and how good your local grocers storage methods are, quick washing can be a
lifesaver when you have a pack of meat which smells a little too 'red'. Towel dry
when finished, or skip entirely and move on to the next step.

Wrap your sections cleanly in plastic wrap, leaving no folds, 'tucks' or creases between the meat and wrap.

Partially freeze.. this makes it very easy to cut, later on.

While your meat freezes, crush and mix together all other ingredients, -except your
glycerin tincture, hash/canna oil, and honey-.

Reserve 2 - 3 Tbsp of the resulting liquid from your marinade, in a container that you
can refrigerate. This will be mixed with your honey, oil and glycerin, later on. (You
have options.. you can marinade it all together and use the marinade to baste, or you
can reserve all your canna oil and tincture, for only the basting phase. I feel it is more
sanitary, not basting with the remains of the marinade, but I have basted with the
marinade many times, without trouble.)

Tip- Later on, before adding your glycerin and oil to the basting sauce/marinade,
heat the reserved basting marinade and honey until it is just warm to the touch, and
allow your canna oil to melt in it while whisking, adding the glycerin tincture last.. if
you used coconut oil, it will remain solid unless gently heated this way.

Once your sections of meat are relatively stiff and partially frozen, you can remove
the sections from your freezer individually, unwrap them, and begin slicing them
down to size, while removing excess fat... you will want them long and wide enough
that you can arrange them easily, and about ¼ - 1/3 inch thick.

Once sliced, sandwich several pieces of the cut meat between layers of saran wrap,
take your mallet, and begin pounding the sections until they are relatively flat.

Add your slender slices of meat to the larger portion of the marinade, not the
reserved few spoons. Once all pieces have been added, cover the container they are
in, and set in the refrigerator for two days.

You could technically begin drying in as little as 8 or so hours, but I MUCH prefer
the flavor and texture produced by a good long marinade. If you only want to
marinade for a few hours, I suggest only refrigerating for half the time desired, and
then allow it to finish at room temp.

Before placing in the fridge...

40 or so hours later....

BadKittySmiles is offline Quote

1 members found this post helpful.
Old 11-05-2011, 04:35 AM #33

BadKittySmiles's Avatar

Join Date: Nov 2010
Posts: 141
BadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the rough
Once you've allowed your meat time to take on the flavor of the marinade, drain and
either set aside the excess liquid (particularly if you used a canna oil/tincture in the
marinade itself), or discard it. You are going to want to towel-dry the meat, using a
clean lint-free towel, or sections of paper towel.


Pre-heat your oven on its lowest setting, usually 170 f.


Keep in mind, that this is well above the recommended safe temperature for cooking
red meat, and still 5 degrees higher the required temperature for chicken. Your meat
will exit the oven safe and sanitary at the end of this process, which can not always
be said of meat or jerky dried in food dehydrators, some of which are incapable of
reaching temperatures above 150 F.


Once you have toweled off excess moisture, arrange your pieces so they are not
touching each other on your oven racks. They can be close; you just don't want
them touching.

Only keep your oven entirely shut for the first 30 minutes.

After that, leave it propped just barely open, on either the last 'setting' just before
being closed, or (if you have cats/animals, and that's a little too-open) by folding
your potholder and wedging it in the door, using it to create an inch-or-smaller gap.


Prepare your potent basting sauce, as described earlier in the tutorial. You may use
the marinade the meat soaked in if you like, but if you're concerned, or if your fridge
isn't exactly 'up to code' (clean!) you may wish to consider using only the few
spoons you reserved and set aside, earlier on.


One and a half, to two hours later


In two hours or less, you will want to begin basting. Your meat should not quite
look leathery yet, but it should clearly be a bit dry. Using a pastry brush, or even a
small section of paper towel, 'baste' each piece of meat. You should have enough
sauce to do this two to three times over the next hour and a half. If using the
remaining marinade, you will be able to baste to your hearts content, give or take.
Be sure you allow an additional hour of dry-time, after your final basting.

First dry, pre-baste

Third basting...

Finally dry...

In a total of four to five hours, from the point you began drying (it can vary
depending on the temperature and humidity of the room, and the time of year), you
should have finished jerky.

Turn off your oven, and allow it to 'rest' inside a few moments.

Bag it with a -food grade silica desiccant sachet-, and, leaving the bag open, set
the bagged jerky in the oven for an additional 15 or so minutes at 200 f (sterilizing
the bag, re-sterilizing the meat inside on the chance it came into contact with anything
between drying and bagging, as well as the silica desiccant sachet which can
withstand temps of 250 f during 'rejuvenation').

Finally, seal it up while the bag is still nice and warm, and store it in your cupboard
for up to two months, or in your freezer for several years! You may use ziplock bags
if you plan to consume the jerky within the next few weeks. Home made jerky is
said to have a shelf-life of two to three months, but I'd still suggest eating it within a
month and a half just to be on the safe side.

Additional recipes for jerky...

Makes enough for ¾ - 1lb

-Teriyaki Jerky-

- Canna or Hash Oil

- Glycerin tincture

- 2/3 cup soy sauce

- 1/8 cup mirin, or cooking sake

- 2 tsp rice vinegar

- 4 Tbsp brown sugar

- 5 spice powder

- 3 coves crushed garlic

- 2 Tbsp crushed/grated ginger

- 1 Tbsp crushed onion

- ½ tsp grains of paradise or black pepper

- optional, few drops liquid smoke.. go easy, or it won't taste like teriyaki anymore!

Prepare ingredients, dividing marinade if desired for basting, and use as directed in the above tutorial.


Makes enough for ¾ - 1lb

-BBQ Sauce Jerky-

- Canna or Hash Oil

- Glycerin tincture

- 3/4 cup brown sugar

- ¼ cup scotch or whiskey

- 1/8 cup worcestershire sauce

- 1/3 cup ketchup

- 1 Tbsp honey

- 1 Tbsp crushed onion

- 2 cloves crushed garlic

- ½ tsp cayenne pepper

- ½ tsp mustard powder

- ¼ tsp ground black pepper

- optional, few drops liquid smoke.... go easy, or it won't taste like BBQ sauce anymore!

Prepare ingredients, dividing marinade if desired for basting, and use as directed in the above tutorial.

BadKittySmiles is offline Quote

Old 11-05-2011, 05:04 PM #34

Tarheal's Avatar

Join Date: Jul 2011
Posts: 93
Tarheal will become famous soon enoughTarheal will become famous soon enough
Wow man great recipes! Thank you for this post. Much appreciated.
Tarheal is offline Quote

Old 11-05-2011, 10:02 PM #35
guest 77721

Posts: n/a
Great thread and super recipes, BadKitty!!!

I've just harvested a small run and have about an ounce of popcorn trim that I've been planning on turning into Coconut oil for baking.

Normally I put about 1/8 ounce of ground bud into a 1/4 cup of coconut oil and a 1/4 cup of water and simmer for an hour and then use in a brownie mix.

I'm thinking of grinding up the ounce of trim in with 2 cups of coconut oil in a crockpot and then straining out the plant material. I'm thinking of then washing the plant material with ISO to recover the remaining Coconut oil.

I have made salad oil and butter and strained off the liquids and there is a big loss in how much the plant material holds. I tried to strain out budder made in the same way and found that when the mess cooled down the butter solidified and made a gloppy useless mess. That's why I'm thinking the ISO is the way to recover the lost cooking oil.

Old 12-23-2011, 07:54 AM #36

BadKittySmiles's Avatar

Join Date: Nov 2010
Posts: 141
BadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the roughBadKittySmiles is a jewel in the rough
Just stopping in to give folks a quick 'holiday treat'!

Let me know if the photos below don't work, and I'll re-host them here (I think I'm running out of hosting space here, but that could be another forum though... the place I work with more frequently is unlimited).

-Holiday ~Hash Liqueur~ Cordials-

I am more than a bit behind with a few other tutorials, but as promised, I am back with a holiday special,
"Just in the (St.) Nick, of time!"

Words can not describe, how much I love a good chocolate covered cordial.

With or without canna, these are even better than the great Koppers cordials... theirs, began my

Cordial filled candies are perhaps easier to make than hard candy, HOWEVER!!, you must follow all the steps,
and all the measurements almost exactly, in order for the candies to come out.. just.... right.

It is a very delicate balance; first building that crisp, fragile, deliciously sugary layer, around the
decadent sultry-sweet liqueur inside, then carefully coating the delicate orb in rich tempered chocolate...

The chocolate coating is almost necessary if you plan to keep them around for more than 24 - 48 hours (making
them last more than a day may be a challenge, either way ).

Follow the directions exactly, and your friends and family will be AMAZED with the results.... people will not
believe, that you made them yourself.

I suggest using your time wisely, and making two batches. One for medicating... and one for devouring!

If you decide against making two batches, you run the risk of seriously over-medicating.... :o

It is a day-long process or longer, but most of that time is spent waiting.... for the 30 or so minutes you're in the
kitchen though, you need to be timely and on your toes! And it is a good idea to finish the chocolate coating,
the following day...

On with the tutorial.....


You will need:

- A 'kitchen scale'

- Rounded object, to create the mold shapes. I use a large pestle.

- Kitchen colander or strainer, for sifting

- Plastic/silicone spatula scraper

- Candy thermometer

- Double Boiler setup, larger pot with a few inches of water, smaller pot floats inside...

- Two 9" x 9" or slightly larger casserole dishes, or larger baking pans lined with foil

- Flat chopping board, large enough to cover the casserole dish or pan

- Two 16oz boxes of corn starch
(don't worry, these can be reused for cooking or candy making!)

- 30 strong, preferably 1ml doses, of Golden Dragon
(ours was made using 190
proof everclear, with a gram of very high quality 'Moonshine Haze' BHO/hash,
shipped over by a friend I am VERY grateful to have in times of need!)

- 50 ml of your favorite liqour or liqueur... I've used a blend of Laphroaig Islay single
malt scotch, J & B blended scotch, and Disaronno Amaretto.
In the end, you will want a total of 90ml strong alcohol, so use however much
Dragon you have, then make up for the remainder with your choice of liquor (I have
got away with using above-12% beer successfully, in conjunction with Dragon! I
also usually prefer to use only half a gram per 29 - 30ml alcohol, for two cordials
plus more of an alcohol-vehicle, per dose, but these still came out QUITE strong).

- 220g Sugar

- 75g Water

- 4oz semi sweet chocolate, chopped into small chunks


If you'd like them extra-glossy, like the Koppers, you will want to use a soft pastry
brush and 'bakers glaze' aka shellac (yes, it comes from beetles, and yes, it is used
on the Koppers cordial as well as many other store bought candies!)


First thing's first; you need to slowly, and carefully pour one whole box, and about ¼ of the second box of corn
starch (a total of 20ozs), into one casserole dish or foil lined pan.

Then pour the remaining corn starch, into the other. The deeper portion should be at least 1¼" - 1½" thick.

Do NOT have friends smoking nearby, don't have your gas stove lit, just in case you create a plume
of dust... you want no open flames, and here's why

Dust Explosion Using Corn Starch

Moving on... pre-heat your oven to 190 f, and in the meantime, taking the dish or pan with the MOST corn
starch, level it out to an even layer, and make 30 - 50 deep impressions using your rounded utensil, but do not
go all the way to the base.

They don't need to be perfect just yet, you'll be fixing them up a bit later on. Right now, you just want the general
vicinity surrounding the future candy to be very, very dry. Make the other dish relatively level as well, but
the candy holes will only need to be in one dish or pan.

Place them both in the oven, for 60 minutes.

This will ensure your corn starch is as dry as possible, which is CRUCIAL if you want the candies to come
out properly!! If it is the least bit damp, it will begin to 'wick' the moisture from your liquid candies,
rather than repelling the moisture and behaving like a mold!!


Once your corn starch is fully dry, remove from the oven and set aside.


Add your water to a sauce pot on your stove top, over a low-medium heat, then add the sugar directly in
the center... do NOT let any sugar touch the water near the sides of the pot. If necessary use a wet paper
towel or pastry brush just above the water line, to rinse stray crystals down.

Stir very gently, without splashing or causing the water line to rise and fall, until the sugar dissolves. Once dissolved,
increase the heat to just above medium. At this time you may add your candy thermometer.
(If your smallest pot is still
somewhat large, the liquid sugar will be very shallow... be sure that you keep the tip of your thermometer
submerged, but still just a hair above the base of the pot; do NOT rest it directly on the bottom or it won't be


While your sugar water is heating...

In a double boiler, gently heat your alcohol and Dragon blend until it's just warmer than body temp. The temperature
of the alcohol is not crucial, it just needs to be quite warm, so when it is later combined with the sugar it
doesn't cause it to harden too fast.


For the sugar water (NOT the alcohol):

*** If you will be adding a sweetened liqueur or alcohol such as Amaretto, remove from heat the INSTANT
your candy thermometer reads 244 f.

Sweetened liqueur = 244 f.

*** If you are using an unsweetened hard liquor like vodka or most whiskey, remove from heat the INSTANT
the thermometer reads 246 f .

Unsweetened = 246 f.


Before your candy finishes heating to the correct temperature (you will have 8 - 15 minutes depending on the humidity
and specific temperature of your burner), you will want to 'perfect' the depressed indents you made in your corn
starch, prior to heating the moisture don't want any cracks, and you don't want and lumps.

Simply re-inserting the same utensil you used before, is perfect for repairing any flaws. The reason we insert
it first, before heating, is just to be sure that specific area directly where the candy makes contact, is as dry as


Once you've removed your liquid sugar from the heat, immediately (but gradually, and without splashing)
add your very-warm Dragon and liquor blend to the hot sugar, and stir very VERY gently, and slowly... this is
where you need to be VERY careful.

You want to nearly-incorporate the alcohol, but too much stirring, or stirring too fast, will cause your sugar to
crystallize prematurely!!

The very INSTANT you see white sugar crystals forming, STOP STIRRING!!!... if you stop fast enough, you
may still have time to salvage and make your cordials!

Ideally, you should stop stirring before any crystals even have a chance to form. It's OK if the alcohol looks 'swirly'
in the candy, and if just a few crystals appear, you're safe too... just stop stirring the second you see them.

Unlike a hard candy, you do NOT want to get tricky, and try to use an 'interfering' agent such as glucose-containing
corn syrup, or other syrups, to prevent premature crystallization... you don't want to do this, because you do not
want to prevent the necessary-crystallization from occurring later on, when it needs to, once the candy is resting
in the molds.


Once the Dragon liqueur is incorporated, using a tablespoon, begin to spoon small portions into each cavity in the
corn starch. Try not to create 'bubbles' of starch, these can cause your candies to leak later on! You'll want to
fill nearly to the top.
(I fill to the top and slightly over in a 'bubble', without issue, but to be on the safe side, keep it under the line...
remember, you will be able to make more, or fewer candies, depending on the size of your 'mold'!)

Now, once your cavities have been filled with Dragon/hash candy liqueur, take your kitchen strainer and (again, after
extinguishing any nearby flames) begin sifting corn starch from the second tray, over the filled molds.


Cover the pan or dish carefully, with a plastic lid or chopping board, and set in a cool, dry place, for 4 hours.

After four hours, while keeping or holding the cover tight, very quickly (and very smoothly) flip the pan upside-down.

This is CRUCIAL!

If you do not flip your candies at all, they will leak!

If you flip them too late, they will leak!

If you flip them too soon, they will.... well, you get the idea.

Now, if you've times things just right (or maybe you've licked the pan clean of any remaining sugar and Dragon),
you should be pretty sleepy, and just about ready for bed... it's possible to continue sooner, but it is best not to
continue working with the candies for a good 8 - 10 hours.


In the morning, or ten hours later, extinguish all flames, and very carefully pour the corn starch and candies through
your colander or screen, sifting the starch into a separate container. You can set it aside, and box it back up, for
future cooking and candy-making!

You should now have 30 - 50 candy cordials!


Tempering chocolate:

This can be one of the trickiest portions of the recipe if you're not familiar with chocolate. I strongly recommend
both white chocolate, and semi-sweet chocolate for this recipe. I took pictures during the tempering of some
of my Hashy Bars, and the Peanut Butter BOMBS, and my temper suffered for it! I tried to avoid doing that here,
and even still, the temper could still have been just a hair better....

Remember: a single drop of water can RUIN your entire batch of chocolate!

Do not dip broken candies in the chocolate, and do not splash your double-boiler!

If you know the chocolate is already tempered, just heat it on your double boiler to a temperature not exceeding 91 f,
and it should be ready for dipping! I like to re-temper even 'already-tempered' chocolate, just in case...

If it's white or milk chocolate, using a double boiler heat to 110 f, then immediately remove from the inner pot
from the hot water. If it is dark chocolate, using a double boiler heat to 114 f, then immediately remove the inner
pot from the hot water.

(Don't just take the double boiler off the burner; the water is still hot, and the temperature of the chocolate
will still rise!)

Set aside some chunks of chocolate beforehand; if all pieces initially added have melted completely by the time
the chocolate reaches temperature, add the few chunks you set aside to seed and help bring the temp down.
If there are solid chunks remaining in the warm chocolate once the required temperature is reached, this
is not necessary.

After the chocolate has cooled to 82 f, place the inner pot carefully back into the double boiler, for just a few
seconds... this will be long enough to bring it up to 88 f.

Do NOT let it exceed 89 - 90 f, or the temper will be ruined! Remove from the water, as soon as 88 f is
achieved, and set the pot down on a folded towel near your candy making station.

Now, you have perfectly tempered chocolate, and you're ready to dip your candies.

Any time it's needed, if it starts getting too solid again, just re-heat the chocolate to 88 f.


Inspect and dust off each candy, before dipping.... if it passes the 'dry test' (it's not leaking), then carefully drop
it into the chocolate and flip it with a fork, and when it's coated, using the fork just lift it out and place it down
carefully on either wax paper, or a very-glossy marble slab.

I have to apologize for the hasty quality of the photos during the coating.. it's a part of the process you really
need to pay attention to (but this should give you confidence; if I can whip up tempered chocolates, hard
candies, and cordials using just my own two hands, and all while creating an organized photo tutorial,
then you can make them even more easily! :p )

I've tempered the semi-sweet chocolate, but then simply heated cocoa butter and blended it with powdered sugar
at a random temperature above the melting point, knowing that I wanted less 'sheen' with the white chocolate coat,
than with the dark, for more of a 'snowy' appearance.

If you'd like to use either white chocolate or cocoa butter, and your want to temper it for sheen, just follow the
above directions for tempering, but at the end of the temper reheat only to 84 f. instead of 88 f.


After coating in chocolate, just let your candies harden where they sit, hopefully it's in a cool dry location, and
you'll be ready to seriously impress your friends and family, and blast off for the night!



Merry Christmas, and happy assorted holidays, everyone!! 'Much luv' - BKS

(All photos on the marble slab, were taken one day after coating with chocolate. All photos on the plates, were taken the day of the coating.)
BadKittySmiles is offline Quote

2 members found this post helpful.
Old 12-23-2011, 08:13 PM #37
♫All I want to do is zoom-a-zoom-zoom-zoom...And a poom-poom♫

accessndx's Avatar

Join Date: Dec 2007
Location: Houses Of The Holy
Posts: 3,042
accessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant futureaccessndx has a brilliant future
Bad Kitty....will you marry me? :p

You can't kick me because your brain is stupid!
Death: Adventure Time
Jimi Hendrix: "Are You Experienced?":
So-er, Are You Experienced?
Ah! Have you ever been experienced?
Well, I have
Ah, let me prove it to you

accessndx is offline Quote

Old 12-23-2011, 09:49 PM #38

mayan's Avatar

Join Date: Sep 2008
Posts: 1,461
mayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud ofmayan has much to be proud of
What a wonderful thread! Thanks to the BadKitty personage!
mayan is offline Quote

Old 12-25-2011, 11:29 PM #39

Join Date: Aug 2005
Posts: 962
meduser180056 will become famous soon enoughmeduser180056 will become famous soon enoughmeduser180056 will become famous soon enough
aww shit badkitty finally made it over from that other place. Nice. This lady is the best and so are her recipes. The best recipe I found for caps was from this nice lady. Give her love IC!
meduser180056 is offline Quote

Old 12-26-2011, 01:13 AM #40
Senior Member

Adrift's Avatar

Join Date: Nov 2011
Location: somewhere beautiful
Posts: 1,631
Adrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to beholdAdrift is a splendid one to behold
that beef jerky is just incredible!!!!!! i wish i could have spent the holidays with you

keep up the great work and happy holidays
Adrift is offline Quote

Post Reply

Thread Tools Search this Thread
Search this Thread:

Advanced Search

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

All times are GMT +2. The time now is 06:13 PM.

This site is for educational and entertainment purposes only.
You must be of legal age to view ICmag and participate here.
All postings are the responsibility of their authors.
Powered by: vBulletin Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.