massgraff Posted November 7, 2012 Share Posted November 7, 2012 dope kesa. Quote Link to comment Share on other sites More sharing options...
hill billy Posted November 7, 2012 Share Posted November 7, 2012 What kind of an asshole would hit the back of a train? Quote Link to comment Share on other sites More sharing options...
geargff Posted November 7, 2012 Share Posted November 7, 2012 Quote Link to comment Share on other sites More sharing options...
geargff Posted November 7, 2012 Share Posted November 7, 2012 Quote Link to comment Share on other sites More sharing options...
kiesrsozai Posted November 7, 2012 Share Posted November 7, 2012 kwote jel krsa rels bels name tbm spie ct got rock sandy and all flea factory is ashes too bump scope dyze Quote Link to comment Share on other sites More sharing options...
kiesrsozai Posted November 7, 2012 Share Posted November 7, 2012 royl reo gre mest ile yl fire DOA DIE CA 713 Quote Link to comment Share on other sites More sharing options...
kiesrsozai Posted November 7, 2012 Share Posted November 7, 2012 new king and kepto Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 7, 2012 Share Posted November 7, 2012 ........... red wine got my head spinnin just imagine like john lennon jodi rell, goin' in with straight venom burnin it, john rowland exploitin it anointin it, eddie perez, lowell weicker shit Quote Link to comment Share on other sites More sharing options...
hill billy Posted November 7, 2012 Share Posted November 7, 2012 Germans eat so much sauerkraut it handed them the friendly nickname Krauts. So it must be good, but what is it? Literally translated 'sour cabbage', sauerkraut is shredded white cabbage allowed to be natuarally fermented by lactic acid bacteria, giving it the distinct sour taste. This is very different from coleslaw, which is white cabbage soaked in vinegar. And some St Ides.. Quote Link to comment Share on other sites More sharing options...
hill billy Posted November 7, 2012 Share Posted November 7, 2012 ^^^^^^^^^^^^^^ That's what sup now son> Quote Link to comment Share on other sites More sharing options...
hill billy Posted November 7, 2012 Share Posted November 7, 2012 Konon... we ned to talk bout the sauerkraut Quote Link to comment Share on other sites More sharing options...
geargff Posted November 7, 2012 Share Posted November 7, 2012 Quote Link to comment Share on other sites More sharing options...
yomommasaho Posted November 7, 2012 Share Posted November 7, 2012 aersome Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 8, 2012 Share Posted November 8, 2012 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 8, 2012 Share Posted November 8, 2012 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 8, 2012 Share Posted November 8, 2012 caught slippin Quote Link to comment Share on other sites More sharing options...
eatyourpaint Posted November 8, 2012 Share Posted November 8, 2012 "hey tom, while your waiting for the venue to fill, might as well empty your winkie, on that railroader car" Quote Link to comment Share on other sites More sharing options...
eatyourpaint Posted November 8, 2012 Share Posted November 8, 2012 p.s. tom sucks, even his gf knows he's a "poser' she just settled. Quote Link to comment Share on other sites More sharing options...
eatyourpaint Posted November 8, 2012 Share Posted November 8, 2012 thats a dope OLD car, seriously, eventhough poser tom pissed on it. Quote Link to comment Share on other sites More sharing options...
eatyourpaint Posted November 8, 2012 Share Posted November 8, 2012 Germans eat so much sauerkraut it handed them the friendly nickname Krauts. So it must be good, but what is it? Literally translated 'sour cabbage', sauerkraut is shredded white cabbage allowed to be natuarally fermented by lactic acid bacteria, giving it the distinct sour taste. This is very different from coleslaw, which is white cabbage soaked in vinegar. And some St Ides.. Belium, it's pickled with cider vinegar, and or other your choice of things (u could TRY st ides) lol. but yeah pickled for a couple weeks(at minimum). caraway seeds work nice in it, or if you wanna "cheat;' you could even at that green kalmata juice to it for bite, juniper also known to be used. so u let it age for a few weeks or months, in lets say a free-mason jar(preferably provided by the fbi <in beanies and du-rag status> in a ford ex..<aka gianourmous suv>, ahem once again (preferably new haven feds)) anyway let it age for atleast 3 months, you have excellent sour patch kraut and a truckloda dudes u woulda never known were......da duh daaaaaaa....... 1 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 8, 2012 Share Posted November 8, 2012 haaha, i'll wager he is a steve or tom. fucking small wanker. if he writeshis name will be BABA3 Quote Link to comment Share on other sites More sharing options...
eatyourpaint Posted November 8, 2012 Share Posted November 8, 2012 or STEF123 Quote Link to comment Share on other sites More sharing options...
geargff Posted November 8, 2012 Share Posted November 8, 2012 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 9, 2012 Share Posted November 9, 2012 http://www.youtube.com/watch?v=VQHkd2mfSas&feature=context-vrec smooth haynes is godbody get that shit away from me Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 9, 2012 Share Posted November 9, 2012 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 9, 2012 Share Posted November 9, 2012 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 9, 2012 Share Posted November 9, 2012 if shots hit your face / it's gonna swell up so bad you gotta rock a bandanna at your wake just skip xtra and go to guns 2nd at 5;14 Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 9, 2012 Share Posted November 9, 2012 Quote Link to comment Share on other sites More sharing options...
Alex DeLarge Posted November 9, 2012 Share Posted November 9, 2012 Nivea Visage: Originally released in France during the1970s, Nivea Visage was released around Europe in 1982 and is a sub-brand focused on female face-care. Drawing attention to the mildness of Nivea, Visage hit a roadblock with competition stressing the same characteristic and blended into the market as just another face moisturizer. In addition to this, consumers were looking for actual performance and effectiveness. In order to deal with these aggravations, Nivea changed the packaging, altered the logo, and improved the product by introducing products that were to be used at different times of the day. In order to differentiate Nivea Visage, marketing efforts were more focused on sophistication and paid off. In 1996, Nivea had passed L’Oreal as a face care brand. This was partly due to the help of adding the scientifically proven anti-wrinkle co-enzyme named Q10. Later in 2004, creatine was added to many Nivea Visage products as a wrinkle preventative ingredient. That same year, Nivea Visage had 24.4% of the German market, 12.9% of the U.K. market, and only 2.5% of the American market. With these market share percentages, one may infer that the Nivea Visage brand is a star in the German and United Kingdom due to the high market share compared to being a question mark in the American market. These wrinkle-fighting attributes were highly effective in targeting older women. Nivea Visage could also be further extended in the future as trends in beauty and technology change. This high extendibility within the Nivea Visage image also adds to this sub-brand’s equity and adds to the propensity to continue with this brand. If yo face aint clean, ya grin aint mean! What do you wash your face with? Quote Link to comment Share on other sites More sharing options...
yardwanderer Posted November 9, 2012 Share Posted November 9, 2012 whst the fycj Quote Link to comment Share on other sites More sharing options...
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