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Thread: Quinoa

  1. #1
    Janet Bostwick Guest

    Default Quinoa

    What do you do with quinoa? I use it to make pilaf of various kinds,
    use it like a rice side and have one or two cold salads. I could use
    some new ideas. Help please.
    Janet US

  2. #2
    ImStillMags Guest

    Default Re: Quinoa

    On Sep 30, 7:21*pm, Janet Bostwick <nos...@cableone.net> wrote:
    > What do you do with quinoa? *I use it to make pilaf of various kinds,
    > use it like a rice side and have one or two cold salads. *I could use
    > some new ideas. *Help please.
    > Janet US


    This is one of the soups my customers really liked:

    http://hizzoners.com/recipes/soups/2...vegetable-soup

    Here's a salad with flavors of India...I think it was discussed on
    this board:

    http://hizzoners.com/recipes/salads/...oa-salad-india

    This is one of my favorite quinoa dishes

    http://hizzoners.com/recipes/vegetab...n-and-cilantro

    and this is a wonderful vegetarian stew:

    http://hizzoners.com/recipes/lunch-s...8-kabocha-stew



    Can you tell I'm a fan of quinoa? ;-)



  3. #3
    Janet Bostwick Guest

    Default Re: Quinoa

    On Fri, 30 Sep 2011 19:51:30 -0800, Mark Thorson <[email protected]>
    wrote:

    >Janet Bostwick wrote:
    >>
    >> What do you do with quinoa? I use it to make pilaf of various kinds,
    >> use it like a rice side and have one or two cold salads. I could use
    >> some new ideas. Help please.

    >
    >I used to use it in soup. It has more texture than
    >rice or barley. I'd usually use half quinoa and half
    >something else like barley.
    >
    >I don't use quinoa anymore since I found out it has
    >an unusually high level of oxalic acid, which is a
    >risk factor for kidney stones. I had a small stone
    >once because I was eating fresh spinach every day,
    >which also has a high level of oxalic acid. Ever
    >since then, I'm careful to avoid foods with high
    >oxalic acid levels, and I reduced my intake of
    >supplemental vitamin C. Vitamin C is metabolized to
    >oxalates, and studies conflict over how serious of
    >a risk it presents for stone formation. I definitely
    >would advise against taking megadoses of vitamin C.
    >
    >If you've had a stone, you know this is nothing to
    >take a chance on.


    Thanks for the quinoa tips. I hadn't thought of soup. I imagine that
    it doesn't soak up liquid and get mushy like barley?
    Vitamin C is one supplement my doctors haven't yet decided I need to
    take in mega amounts in an effort to put me back together. They are
    fine tuning with blood tests every 6 weeks.
    Janet US

  4. #4
    ImStillMags Guest

    Default Re: Quinoa

    On Sep 30, 8:03*pm, Janet Bostwick <nos...@cableone.net> wrote:
    > On Fri, 30 Sep 2011 19:51:30 -0800, Mark Thorson <nos...@sonic.net>
    > wrote:
    >
    >
    >
    > >Janet Bostwick wrote:

    >
    > >> What do you do with quinoa? *I use it to make pilaf of various kinds,
    > >> use it like a rice side and have one or two cold salads. *I could use
    > >> some new ideas. *Help please.

    >
    > >I used to use it in soup. *It has more texture than
    > >rice or barley. *I'd usually use half quinoa and half
    > >something else like barley.

    >
    > >I don't use quinoa anymore since I found out it has
    > >an unusually high level of oxalic acid, which is a
    > >risk factor for kidney stones. *I had a small stone
    > >once because I was eating fresh spinach every day,
    > >which also has a high level of oxalic acid. *Ever
    > >since then, I'm careful to avoid foods with high
    > >oxalic acid levels, and I reduced my intake of
    > >supplemental vitamin C. *Vitamin C is metabolized to
    > >oxalates, and studies conflict over how serious of
    > >a risk it presents for stone formation. *I definitely
    > >would advise against taking megadoses of vitamin C.

    >
    > >If you've had a stone, you know this is nothing to
    > >take a chance on.

    >
    > Thanks for the quinoa tips. *I hadn't thought of soup. *I imagine that
    > it doesn't soak up liquid and get mushy like barley?
    > Vitamin C is one supplement my doctors haven't yet decided I need to
    > take in mega amounts in an effort to put me back together. *They are
    > fine tuning with blood tests every 6 weeks.
    > Janet US


    No it doesn't get swelled up and mushy. It does get softer the longer
    it is cooked and those little 'rings' separate from the grains,
    they're cute ! One tip, if you make the Inca Vegetable soup, I hope
    you like cumin....I love it and I add more than the recipe calls
    for. So taste and add cumin to your taste.





  5. #5
    Janet Bostwick Guest

    Default Re: Quinoa

    On Fri, 30 Sep 2011 19:57:17 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    >On Sep 30, 7:21*pm, Janet Bostwick <nos...@cableone.net> wrote:
    >> What do you do with quinoa? *I use it to make pilaf of various kinds,
    >> use it like a rice side and have one or two cold salads. *I could use
    >> some new ideas. *Help please.
    >> Janet US

    >
    >This is one of the soups my customers really liked:
    >
    >http://hizzoners.com/recipes/soups/2...vegetable-soup
    >
    >Here's a salad with flavors of India...I think it was discussed on
    >this board:
    >
    >http://hizzoners.com/recipes/salads/...oa-salad-india
    >
    >This is one of my favorite quinoa dishes
    >
    >http://hizzoners.com/recipes/vegetab...n-and-cilantro
    >
    >and this is a wonderful vegetarian stew:
    >
    >http://hizzoners.com/recipes/lunch-s...8-kabocha-stew
    >
    >
    >
    >Can you tell I'm a fan of quinoa? ;-)
    >

    Thank you for these. I've copied them all for myself and my daughter.
    I didn't know that about Kabocha squash skin.
    Janet US

  6. #6
    Mark Thorson Guest

    Default Re: Quinoa

    Janet Bostwick wrote:
    >
    > What do you do with quinoa? I use it to make pilaf of various kinds,
    > use it like a rice side and have one or two cold salads. I could use
    > some new ideas. Help please.


    I used to use it in soup. It has more texture than
    rice or barley. I'd usually use half quinoa and half
    something else like barley.

    I don't use quinoa anymore since I found out it has
    an unusually high level of oxalic acid, which is a
    risk factor for kidney stones. I had a small stone
    once because I was eating fresh spinach every day,
    which also has a high level of oxalic acid. Ever
    since then, I'm careful to avoid foods with high
    oxalic acid levels, and I reduced my intake of
    supplemental vitamin C. Vitamin C is metabolized to
    oxalates, and studies conflict over how serious of
    a risk it presents for stone formation. I definitely
    would advise against taking megadoses of vitamin C.

    If you've had a stone, you know this is nothing to
    take a chance on.

  7. #7
    Julie Bove Guest

    Default Re: Quinoa


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > What do you do with quinoa? I use it to make pilaf of various kinds,
    > use it like a rice side and have one or two cold salads. I could use
    > some new ideas. Help please.
    > Janet US


    I do pilaf too.



  8. #8
    Jim Elbrecht Guest

    Default Re: Quinoa

    Janet Bostwick <[email protected]> wrote:

    >What do you do with quinoa? I use it to make pilaf of various kinds,
    >use it like a rice side and have one or two cold salads. I could use
    >some new ideas. Help please.


    I toss it anything I think can use a little texture or 'tightening up'
    -- it works well to counteract the extra moisture summer squash might
    add to a dish if I don't taker the time to 'sweat' it.

    This is a family favorite- [I'll be making some of this with some
    marinated tempeh & veggie broth one of these days for our resident
    vegan]
    Corn and Quinoa Salad With Chicken Sausage
    from http://www.fitnessmagazine.com/
    (4) 1 cup servings
    3/4 cup uncooked quinoa
    1 1/4 cups low-sodium chicken broth
    3 tablespoons olive oil
    8 ounces spicy chicken sausage, cut into chunks
    1 medium onion, diced
    1 large or 2 small zucchini, diced
    2 1/2 cups corn kernels (about 4 ears)
    2 tablespoons fresh lemon juice
    1/2 teaspoon ground cumin
    1/4 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    1 medium red bell pepper, diced
    1/4 cup fresh flat-leaf parsley, chopped
    Directions
    1. Put the quinoa and chicken broth in a medium saucepan and bring to
    a boil. Reduce heat to low, cover and simmer until the liquid is
    absorbed, 12 to 15 minutes. Fluff with a fork.

    2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet
    over medium-high heat. Add the sausage and cook, stirring
    occasionally, until browned, about 5 minutes. Transfer sausage to a
    plate. Add another tablespoon oil to pan, then add the onion and cook
    until softened, about 3 minutes. Add the zucchini and corn and cook
    about 5 minutes, until the vegetables are tender-firm.

    3. In a large bowl, whisk together the lemon juice, remaining oil,
    cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini
    mixture and bell pepper; mix. Chill in the refrigerator at least 30
    minutes or up to two days. When ready to serve, stir in the parsley.

    Nutrition facts per serving:
    Servings Per Recipe 4 servings; Calories424; Total Fat (g)18;
    Saturated Fat (g)3; Carbohydrate (g)51; Fiber (g)6; Protein (g)20
    xxxxxxxx

    Jim

  9. #9
    Janet Bostwick Guest

    Default Re: Quinoa

    On Fri, 30 Sep 2011 20:12:47 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    >On Sep 30, 8:03*pm, Janet Bostwick <nos...@cableone.net> wrote:
    >> On Fri, 30 Sep 2011 19:51:30 -0800, Mark Thorson <nos...@sonic.net>
    >> wrote:

    snip
    >>
    >> Thanks for the quinoa tips. *I hadn't thought of soup. *I imagine that
    >> it doesn't soak up liquid and get mushy like barley?
    >> Vitamin C is one supplement my doctors haven't yet decided I need to
    >> take in mega amounts in an effort to put me back together. *They are
    >> fine tuning with blood tests every 6 weeks.
    >> Janet US

    >
    >No it doesn't get swelled up and mushy. It does get softer the longer
    >it is cooked and those little 'rings' separate from the grains,
    >they're cute ! One tip, if you make the Inca Vegetable soup, I hope
    >you like cumin....I love it and I add more than the recipe calls
    >for. So taste and add cumin to your taste.
    >
    >
    >

    I love cumin. I buy the seeds, toast them and then grind them as I go
    for whatever dish I'm making. Thanks again.
    Janet US

  10. #10
    Janet Bostwick Guest

    Default Re: Quinoa

    On Sat, 01 Oct 2011 06:48:40 -0400, Jim Elbrecht <[email protected]>
    wrote:

    >Janet Bostwick <[email protected]> wrote:
    >
    >>What do you do with quinoa? I use it to make pilaf of various kinds,
    >>use it like a rice side and have one or two cold salads. I could use
    >>some new ideas. Help please.

    >
    >I toss it anything I think can use a little texture or 'tightening up'
    >-- it works well to counteract the extra moisture summer squash might
    >add to a dish if I don't taker the time to 'sweat' it.
    >
    >This is a family favorite- [I'll be making some of this with some
    >marinated tempeh & veggie broth one of these days for our resident
    >vegan]
    >Corn and Quinoa Salad With Chicken Sausage
    >from http://www.fitnessmagazine.com/
    >(4) 1 cup servings
    >3/4 cup uncooked quinoa
    >1 1/4 cups low-sodium chicken broth
    >3 tablespoons olive oil
    >8 ounces spicy chicken sausage, cut into chunks
    >1 medium onion, diced
    >1 large or 2 small zucchini, diced
    >2 1/2 cups corn kernels (about 4 ears)
    >2 tablespoons fresh lemon juice
    >1/2 teaspoon ground cumin
    >1/4 teaspoon salt
    >1/4 teaspoon freshly ground black pepper
    >1 medium red bell pepper, diced
    >1/4 cup fresh flat-leaf parsley, chopped
    >Directions
    >1. Put the quinoa and chicken broth in a medium saucepan and bring to
    >a boil. Reduce heat to low, cover and simmer until the liquid is
    >absorbed, 12 to 15 minutes. Fluff with a fork.
    >
    >2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet
    >over medium-high heat. Add the sausage and cook, stirring
    >occasionally, until browned, about 5 minutes. Transfer sausage to a
    >plate. Add another tablespoon oil to pan, then add the onion and cook
    >until softened, about 3 minutes. Add the zucchini and corn and cook
    >about 5 minutes, until the vegetables are tender-firm.
    >
    >3. In a large bowl, whisk together the lemon juice, remaining oil,
    >cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini
    >mixture and bell pepper; mix. Chill in the refrigerator at least 30
    >minutes or up to two days. When ready to serve, stir in the parsley.
    >
    >Nutrition facts per serving:
    >Servings Per Recipe 4 servings; Calories424; Total Fat (g)18;
    >Saturated Fat (g)3; Carbohydrate (g)51; Fiber (g)6; Protein (g)20
    >xxxxxxxx
    >
    >Jim


    Oh, that does sound good! I've copied it. Thanks. I'd try it today
    but have to go get a zucchini. Some weird, armored bugs got my plant.
    Janet US

  11. #11
    Serene Vannoy Guest

    Default Re: Quinoa

    On 09/30/2011 07:21 PM, Janet Bostwick wrote:
    > What do you do with quinoa? I use it to make pilaf of various kinds,
    > use it like a rice side and have one or two cold salads. I could use
    > some new ideas. Help please.


    My favorite quinoa salad is really yummy, even though it cost me eight
    stitches:

    http://blog.fatfreevegan.com/2006/07...noa-salad.html

    I also like it under curry.

    Serene
    --
    http://www.momfoodproject.com

  12. #12
    ImStillMags Guest

    Default Re: Quinoa

    On Oct 1, 7:49*am, Serene Vannoy <ser...@serenepages.org> wrote:

    >
    > My favorite quinoa salad is really yummy, even though it cost me eight
    > stitches:
    >
    > http://blog.fatfreevegan.com/2006/07...noa-salad.html
    >
    > I also like it under curry.



    Oh yeah, Serene.....I forgot quinoa tabouli. Since I'm off wheat I
    make quinoa tabouli and it's actually
    better tasting!

    How did that dish cause you 8 stitches?????

  13. #13
    Janet Bostwick Guest

    Default Re: Quinoa

    On Sat, 01 Oct 2011 07:49:34 -0700, Serene Vannoy
    <serene[email protected]> wrote:

    >On 09/30/2011 07:21 PM, Janet Bostwick wrote:
    >> What do you do with quinoa? I use it to make pilaf of various kinds,
    >> use it like a rice side and have one or two cold salads. I could use
    >> some new ideas. Help please.

    >
    >My favorite quinoa salad is really yummy, even though it cost me eight
    >stitches:
    >
    >http://blog.fatfreevegan.com/2006/07...noa-salad.html
    >
    >I also like it under curry.
    >
    >Serene


    That looks very tasty. I need lime and avocado and then I'm ready.
    Thanks
    I'm glad I don't patronize your grocery store -- mine only charges
    money ) I've never been challenged to a duel there.
    Janet US

  14. #14
    ImStillMags Guest

    Default Re: Quinoa

    On Oct 1, 3:48*am, Jim Elbrecht <elbre...@email.com> wrote:
    > Janet Bostwick <nos...@cableone.net> wrote:
    > >What do you do with quinoa? *I use it to make pilaf of various kinds,
    > >use it like a rice side and have one or two cold salads. *I could use
    > >some new ideas. *Help please.

    >
    > I toss it anything I think can use a little texture or 'tightening up'
    > -- it works well to counteract the extra moisture summer squash might
    > add to a dish if I don't taker the time to 'sweat' it.
    >
    > This is a family favorite- [I'll be making some of this with some
    > marinated tempeh & veggie broth one of these days for our resident
    > vegan]
    > Corn and Quinoa Salad With Chicken Sausage
    > fromhttp://www.fitnessmagazine.com/
    > (4) 1 cup servings
    > 3/4 *cup *uncooked quinoa
    > 1 1/4 *cups *low-sodium chicken broth
    > 3 *tablespoons *olive oil
    > 8 *ounces *spicy chicken sausage, cut into chunks
    > 1 * *medium onion, diced
    > 1 * *large or 2 small zucchini, diced
    > 2 1/2 *cups *corn kernels (about 4 ears)
    > 2 *tablespoons *fresh lemon juice
    > 1/2 *teaspoon *ground cumin
    > 1/4 *teaspoon *salt
    > 1/4 *teaspoon *freshly ground black pepper
    > 1 * *medium red bell pepper, diced
    > 1/4 *cup *fresh flat-leaf parsley, chopped
    > Directions
    > 1. Put the quinoa and chicken broth in a medium saucepan and bring to
    > a boil. Reduce heat to low, cover and simmer until the liquid is
    > absorbed, 12 to 15 minutes. Fluff with a fork.
    >
    > 2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet
    > over medium-high heat. Add the sausage and cook, stirring
    > occasionally, until browned, about 5 minutes. Transfer sausage to a
    > plate. Add another tablespoon oil to pan, then add the onion and cook
    > until softened, about 3 minutes. Add the zucchini and corn and cook
    > about 5 minutes, until the vegetables are tender-firm.
    >
    > 3. In a large bowl, whisk together the lemon juice, remaining oil,
    > cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini
    > mixture and bell pepper; mix. Chill in the refrigerator at least 30
    > minutes or up to two days. When ready to serve, stir in the parsley.
    >
    > Nutrition facts per serving:
    > Servings Per Recipe 4 servings; Calories424; Total Fat (g)18;
    > Saturated Fat (g)3; Carbohydrate (g)51; Fiber (g)6; Protein (g)20
    > xxxxxxxx
    >
    > Jim


    This recipe sound delicious. Why can't you serve it warm??? I'd
    like it warm as a main dish.


  15. #15
    Janet Bostwick Guest

    Default Re: Quinoa

    On Sat, 1 Oct 2011 08:57:03 -0700 (PDT), ImStillMags
    <[email protected]> wrote:

    >On Oct 1, 3:48*am, Jim Elbrecht <elbre...@email.com> wrote:
    >> Janet Bostwick <nos...@cableone.net> wrote:
    >> >What do you do with quinoa? *I use it to make pilaf of various kinds,
    >> >use it like a rice side and have one or two cold salads. *I could use
    >> >some new ideas. *Help please.

    >>
    >> I toss it anything I think can use a little texture or 'tightening up'
    >> -- it works well to counteract the extra moisture summer squash might
    >> add to a dish if I don't taker the time to 'sweat' it.
    >>
    >> This is a family favorite- [I'll be making some of this with some
    >> marinated tempeh & veggie broth one of these days for our resident
    >> vegan]
    >> Corn and Quinoa Salad With Chicken Sausage
    >> fromhttp://www.fitnessmagazine.com/
    >> (4) 1 cup servings
    >> 3/4 *cup *uncooked quinoa
    >> 1 1/4 *cups *low-sodium chicken broth
    >> 3 *tablespoons *olive oil
    >> 8 *ounces *spicy chicken sausage, cut into chunks
    >> 1 * *medium onion, diced
    >> 1 * *large or 2 small zucchini, diced
    >> 2 1/2 *cups *corn kernels (about 4 ears)
    >> 2 *tablespoons *fresh lemon juice
    >> 1/2 *teaspoon *ground cumin
    >> 1/4 *teaspoon *salt
    >> 1/4 *teaspoon *freshly ground black pepper
    >> 1 * *medium red bell pepper, diced
    >> 1/4 *cup *fresh flat-leaf parsley, chopped
    >> Directions
    >> 1. Put the quinoa and chicken broth in a medium saucepan and bring to
    >> a boil. Reduce heat to low, cover and simmer until the liquid is
    >> absorbed, 12 to 15 minutes. Fluff with a fork.
    >>
    >> 2. While quinoa cooks, heat 1 tablespoon of the oil in a large skillet
    >> over medium-high heat. Add the sausage and cook, stirring
    >> occasionally, until browned, about 5 minutes. Transfer sausage to a
    >> plate. Add another tablespoon oil to pan, then add the onion and cook
    >> until softened, about 3 minutes. Add the zucchini and corn and cook
    >> about 5 minutes, until the vegetables are tender-firm.
    >>
    >> 3. In a large bowl, whisk together the lemon juice, remaining oil,
    >> cumin, salt and black pepper. Add quinoa, sausage, corn-zucchini
    >> mixture and bell pepper; mix. Chill in the refrigerator at least 30
    >> minutes or up to two days. When ready to serve, stir in the parsley.
    >>
    >> Nutrition facts per serving:
    >> Servings Per Recipe 4 servings; Calories424; Total Fat (g)18;
    >> Saturated Fat (g)3; Carbohydrate (g)51; Fiber (g)6; Protein (g)20
    >> xxxxxxxx
    >>
    >> Jim

    >
    >This recipe sound delicious. Why can't you serve it warm??? I'd
    >like it warm as a main dish.


    Psst. That's what I am planning to do.
    Janet US

  16. #16
    ImStillMags Guest

    Default Re: Quinoa

    On Oct 1, 9:28*am, Janet Bostwick <nos...@cableone.net> wrote:

    >
    > >This recipe sound delicious. * Why can't you serve it warm??? *I'd
    > >like it warm as a main dish.

    >
    > Psst. *That's what I am planning to do.
    > Janet US


    LOL! great minds.... :-)


  17. #17
    Jim Elbrecht Guest

    Default Re: Quinoa

    ImStillMags <[email protected]> wrote:

    >On Oct 1, 3:48*am, Jim Elbrecht <elbre...@email.com> wrote:


    -snip-
    >> mixture and bell pepper; mix. Chill in the refrigerator at least 30
    >> minutes or up to two days. When ready to serve, stir in the parsley.


    -snip-

    >This recipe sound delicious. Why can't you serve it warm??? I'd
    >like it warm as a main dish.



    I guess you can. We've had it a 1/2 dozen times [as a main dish]
    and I never read/remembered that line until you mentioned it.<g>
    I will say it is good cold, too, as I don't seem to heat the leftovers
    I have for lunch the next day.

    Jim

  18. #18
    Janet Bostwick Guest

    Default Re: Quinoa

    On Sat, 01 Oct 2011 12:35:04 -0400, Jim Elbrecht <[email protected]>
    wrote:

    >ImStillMags <[email protected]> wrote:
    >
    >>On Oct 1, 3:48*am, Jim Elbrecht <elbre...@email.com> wrote:

    >
    >-snip-
    >>> mixture and bell pepper; mix. Chill in the refrigerator at least 30
    >>> minutes or up to two days. When ready to serve, stir in the parsley.

    >
    >-snip-
    >
    >>This recipe sound delicious. Why can't you serve it warm??? I'd
    >>like it warm as a main dish.

    >
    >
    >I guess you can. We've had it a 1/2 dozen times [as a main dish]
    >and I never read/remembered that line until you mentioned it.<g>
    >I will say it is good cold, too, as I don't seem to heat the leftovers
    >I have for lunch the next day.
    >
    >Jim

    I'd say that makes it the perfect dish. Good hot or leftovers cold.
    o)
    Janet US

  19. #19
    Storrmmee Guest

    Default Re: Quinoa

    have been looking at this for quite a while but can't seem to find it a
    reasonable enough price to suit me, Lee
    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > What do you do with quinoa? I use it to make pilaf of various kinds,
    > use it like a rice side and have one or two cold salads. I could use
    > some new ideas. Help please.
    > Janet US




  20. #20
    ImStillMags Guest

    Default Re: Quinoa

    On Oct 2, 3:50*am, "Storrmmee" <rgr...@consolidated.net> wrote:
    > have been looking at this for quite a while but can't seem to find it a
    > reasonable enough price to suit me, Lee"Janet Bostwick" <nos...@cableone.net> wrote in message
    >
    > news:[email protected]..
    >
    > > What do you do with quinoa? *I use it to make pilaf of various kinds,
    > > use it like a rice side and have one or two cold salads. *I could use
    > > some new ideas. *Help please.
    > > Janet US


    Have you looked in the bulk bins? I buy mine out of the bulk bins at
    the Co-Op or Fred Meyer.
    I never buy it in the box or package it costs way more that way.


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