HomeRoast Digest


Topic: Newbie Lurker with a question about upgrading from Fresh Roast (26 msgs / 709 lines)
1) From: Darliene Stanhope
Hello everyone,
I have been homeroasting and lurking on this list for a year and a half.  I
am still a newbie in so many ways.  First I have learned that there is an
awful lot more that I need to learn to about homeroasting.  I am however
truly enjoying this journey.  I started out as a homeroaster with a Fresh
Roast 8 for many reasons, first being the price, second I am a single coffee
drinking household, third, if I found out it wasn't what I thought it was
then I wouldn't be out quite so much money.  I was already brewing my coffee
in a French Press and had been purchasing "gourmet" coffee for a couple of
years, but it just didn't taste as good as I knew coffee could.  I graduated
to ordering from the "gourmet places" to craft roasted coffee that was being
shipped to me.  This was decidedly better, but I still thought it could be
better.  Then while doing a search for one of my favorite coffees Jamaican
Blue Mountain Mavis Bank Mill, I came across green coffee beans, which in
turn became a search on how to roast coffee.  Which led me to Sweet Marias,
and I am so glad I found you.
I like my little Fresh Roast, but I am finding that I am drinking more
coffee and this little roaster is great for me, but if I roast any coffee
for friends or as gifts, it just doesn't roast enough in one batch.  I would
love a Gene Cafe, but that is overkill for me at this point and I don't have
a way to get rid of the smoke that comes with the larger roasts.  I have
enough trouble when I roast to Vienna, the smoke alarms go off, the cat is
plastered against the front door trying to escape and that is with the stove
hood fan on.
My question is if you were upgrading from a Fresh Roast 8, would you upgrade
to the Zach and Danis or the Iroast2 or something else?
Darliene Stanhope
Florida Panhandle Roaster

2) From: Dave Ehrenkranz
--Apple-Mail-10-429396287
Content-Transfer-Encoding: 7bit
Content-Type: text/plain;
	charset-ASCII;
	delsp=yes;
	format=flowed
Darliene,
I started with a Zach and Dani and was very impressed with the  
results. After about 2 1/2 yrs it started developing some problems.   
I've had an iRoast2 for a couple of months now and I think it is  
superior. The downside is I can't reliably hear the cracks but it  
does give better control. As you can tell by reading this list there  
are many options and many people who are much more experienced than me.
Good luck.
dave
On Jan 1, 2007, at 8:24 PM, Darliene Stanhope wrote:
<Snip>
--Apple-Mail-10-429396287
Content-Transfer-Encoding: quoted-printable
Content-Type: text/html;
	charsetO-8859-1
Darliene,I started with a =
Zach and Dani and was very impressed with the results. After about 2 1/2 =
yrs it started developing some problems.  I've had an iRoast2 for a =
couple of months now and I think it is superior. The downside is I can't =
reliably hear the cracks but it does give better control. As you can =
tell by reading this list there are many options and many people who are =
much more experienced than me.
Good luck.
dave = On Jan 1, 2007, at 8:24 PM, Darliene Stanhope wrote:
My question is = if you were upgrading from a Fresh Roast 8, would you upgrade to the = Zach and Danis or the Iroast2 or something else?
= --Apple-Mail-10-429396287--

3) From: Eddie Dove
Darliene,
I have a Zach & Dani's and it did a great job of eliminating the smoke, but
the roast aromas are still very much present.  I found it to be very
consistent, had no problems with it doing the darker roasts, none at all.  I
have not used it though in about 4 months.
I cannot comment on the iRoast2 because I do not own one and have never used
one.  The Zach & Dani's does roast a bit differently, it not being a
fluid-bed roaster, which may provide a bit of different roast than you are
used to.  The Zach & Dani's Roaster was bought by Nesco:
Nesco/American Harvest(r)
P.O. Box 237
1700 Monroe St.
Two Rivers, WI 54241
1-800-288-4545
Hope this helps ...
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/1/07, Darliene Stanhope  wrote:
<Snip>

4) From:
Darliene:
It is really hard to make this parrticular decision. I started with  Fresh Roast and loved it until I wanted to roast more...
I still use my little Fresh Roast for a fast 3 oz's of coffee. I can roast it up and drink it before my Hot Top is half finished.
I would look to Tom's reviews and decide which besy fits for you; I understand that you can roast darker with the iRoast.
Let us know.
ginny
---- Eddie Dove  wrote: 
<Snip>

5) From: Tara Kollas
I started with a Fresh Roast and then, briefly, had a Zach and Dani's.  I am
in no way saying it's not a good roaster, but I knew right away that I was
going to want something with more capacity.  So I sold the Z&D on Ebay and
got a Hottop.  Best purchase I made.  Love it.  Can't comment on the IRoast,
but the first thing you might want to consider is how much coffee you'll
want to roast at one time and go from there.
<Snip>

6) From: James
An option to consider as has been mentioned is the HG/BM. With regard to ro=
ast aromas, it really is best to roast outside if possible. Currently I am =
fortunate that there is a deck off the kitchen that is covered so I can roa=
st when it infrequently rains or is windy. Even with commercial grade venti=
ng I think it is difficult to remove the aromas if you roast on a regular b=
asis. I store my Bravia between roasts in the guest bedroom and every time =
I walk by, I can smell the roaster...
  
James in Southern CA.
---=
-- Original Message ----
From: Darliene Stanhope 
To: homeroast 
Sent: Monday, Janu=
ary 1, 2007 8:24:46 PM
Subject: +Newbie Lurker with a question about upgr=
ading from Fresh Roast
Hello everyone,
 
I have been homeroa=
sting and lurking on this list for a year and a half.  I am still a newbie =
in so many ways.  First I have learned that there is an awful lot more that=
 I need to learn to about homeroasting.  I am however truly enjoying this j=
ourney.  I started out as a homeroaster with a Fresh Roast 8 for many reaso=
ns, first being the price, second I am a single coffee drinking household, =
third, if I found out it wasn't what I thought it was then I wouldn't be ou=
t quite so much money.  I was already brewing my coffee in a French Press a=
nd had been purchasing "gourmet" coffee for a couple of years, but it just =
didn't taste as good as I knew coffee could.  I graduated to ordering from =
the "gourmet places" to craft roasted coffee that was being shipped to me. =
 This was decidedly better, but I still thought it could be better.  Then w=
hile doing a search for one of my favorite coffees Jamaican Blue Mountain M=
avis Bank Mill, I came across green coffee beans, which in turn
 became a search on how to roast coffee.  Which led me to Sweet Marias, and=
 I am so glad I found you.  
 
I like my little Fresh Roast, b=
ut I am finding that I am drinking more coffee and this little roaster is g=
reat for me, but if I roast any coffee for friends or as gifts, it just doe=
sn't roast enough in one batch.  I would love a Gene Cafe, but that is over=
kill for me at this point and I don't have a way to get rid of the smoke th=
at comes with the larger roasts.  I have enough trouble when I roast to Vie=
nna, the smoke alarms go off, the cat is plastered against the front door t=
rying to escape and that is with the stove hood fan on.  
 
My=
 question is if you were upgrading from a Fresh Roast 8, would you upgrade =
to the Zach and Danis or the Iroast2 or something else?
 
Darlien=
e Stanhope
Florida Panhandle Roaster=
Do You Yahoo!?
Tired of spam?  Ya=
hoo! Mail has the best spam protection around http://mail.yahoo.com

7) From: Darliene Stanhope
I have thought about a HG/BM, but roasting outside during the winter is for
the most part not an option.  It gets a little too chilly for that.
On 1/2/07, James  wrote:
<Snip>

8) From: Darliene Stanhope
I think I am leaning toward an I Roast2, but the jury is still out.
On 1/2/07, Darliene Stanhope  wrote:
<Snip>

9) From: Lilboybrew
This is a multi-part message in MIME format.
I started with a Whirley-Pop, then a Fresh Roast 8, and now an iRoast2. I've
only had the iRoast for a couple of weeks, so I'm no expert, but so far, I
love it. BTW, it does come with an attachment that allows you to connect a
piece of standard drier vent hose and send the smoke outside.  I haven't
done that yet because it's been so warm here in GA, but it looks to be very
easy.
On that note: has anyone done this? I would think it would help to keep the
"chimney" as veric
To be good is noble, but to teach others how to be good is nobler--and less
trouble.
-  Mark Twain  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Darliene
Stanhope
Sent: Tuesday, January 02, 2007 10:11 PM
To: homeroast
Subject: Re: +Newbie Lurker with a question about upgrading from Fresh Roast
I think I am leaning toward an I Roast2, but the jury is still out.  
On 1/2/07, Darliene Stanhope  wrote: 
I have thought about a HG/BM, but roasting outside during the winter is for
the most part not an option.  It gets a little too chilly for that.
On 1/2/07, James  wrote: 
An option to consider as has been mentioned is the HG/BM. With regard to
roast aromas, it really is best to roast outside if possible. Currently I am
fortunate that there is a deck off the kitchen that is covered so I can
roast when it infrequently rains or is windy. Even with commercial grade
venting I think it is difficult to remove the aromas if you roast on a
regular basis. I store my Bravia between roasts in the guest bedroom and
every time I walk by, I can smell the roaster... 
  
James in Southern CA.
----- Original Message ----
From: Darliene Stanhope < darlienestanhope
 >
To: homeroast 
Sent: Monday, January 1, 2007 8:24:46 PM 
Subject: +Newbie Lurker with a question about upgrading from Fresh Roast
Hello everyone,
I have been homeroasting and lurking on this list for a year and a half.  I
am still a newbie in so many ways.  First I have learned that there is an
awful lot more that I need to learn to about homeroasting.  I am however
truly enjoying this journey.  I started out as a homeroaster with a Fresh
Roast 8 for many reasons, first being the price, second I am a single coffee
drinking household, third, if I found out it wasn't what I thought it was
then I wouldn't be out quite so much money.  I was already brewing my coffee
in a French Press and had been purchasing "gourmet" coffee for a couple of
years, but it just didn't taste as good as I knew coffee could.  I graduated
to ordering from the "gourmet places" to craft roasted coffee that was being
shipped to me.  This was decidedly better, but I still thought it could be
better.  Then while doing a search for one of my favorite coffees Jamaican
Blue Mountain Mavis Bank Mill, I came across green coffee beans, which in
turn became a search on how to roast coffee.  Which led me to Sweet Marias,
and I am so glad I found you.  
I like my little Fresh Roast, but I am finding that I am drinking more
coffee and this little roaster is great for me, but if I roast any coffee
for friends or as gifts, it just doesn't roast enough in one batch.  I would
love a Gene Cafe, but that is overkill for me at this point and I don't have
a way to get rid of the smoke that comes with the larger roasts.  I have
enough trouble when I roast to Vienna, the smoke alarms go off, the cat is
plastered against the front door trying to escape and that is with the stove
hood fan on.  
My question is if you were upgrading from a Fresh Roast 8, would you upgrade
to the Zach and Danis or the Iroast2 or something else?
Darliene Stanhope
Florida Panhandle Roaster
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com  

10) From: Lilboybrew
This is a multi-part message in MIME format.
OOPs. My last post got sent prematurely. I was asking about attaching a vent
hose to the iRoast2. I would think it should run as vertically as possible,
so as not to impede airflow and affect the roast profile. What I was
thinking was to open the top part of the kitchen window and run the hose
straight up from the iRoast on the counter there at the window.
OK, there; now send.
Larry J (Lilboybrew)
To be good is noble, but to teach others how to be good is nobler--and less
trouble.
-  Mark Twain  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Darliene
Stanhope
Sent: Tuesday, January 02, 2007 10:11 PM
To: homeroast
Subject: Re: +Newbie Lurker with a question about upgrading from Fresh Roast
I think I am leaning toward an I Roast2, but the jury is still out.  
On 1/2/07, Darliene Stanhope  wrote: 
I have thought about a HG/BM, but roasting outside during the winter is for
the most part not an option.  It gets a little too chilly for that.
On 1/2/07, James  wrote: 
An option to consider as has been mentioned is the HG/BM. With regard to
roast aromas, it really is best to roast outside if possible. Currently I am
fortunate that there is a deck off the kitchen that is covered so I can
roast when it infrequently rains or is windy. Even with commercial grade
venting I think it is difficult to remove the aromas if you roast on a
regular basis. I store my Bravia between roasts in the guest bedroom and
every time I walk by, I can smell the roaster... 
  
James in Southern CA.
----- Original Message ----
From: Darliene Stanhope < darlienestanhope
 >
To: homeroast 
Sent: Monday, January 1, 2007 8:24:46 PM 
Subject: +Newbie Lurker with a question about upgrading from Fresh Roast
Hello everyone,
I have been homeroasting and lurking on this list for a year and a half.  I
am still a newbie in so many ways.  First I have learned that there is an
awful lot more that I need to learn to about homeroasting.  I am however
truly enjoying this journey.  I started out as a homeroaster with a Fresh
Roast 8 for many reasons, first being the price, second I am a single coffee
drinking household, third, if I found out it wasn't what I thought it was
then I wouldn't be out quite so much money.  I was already brewing my coffee
in a French Press and had been purchasing "gourmet" coffee for a couple of
years, but it just didn't taste as good as I knew coffee could.  I graduated
to ordering from the "gourmet places" to craft roasted coffee that was being
shipped to me.  This was decidedly better, but I still thought it could be
better.  Then while doing a search for one of my favorite coffees Jamaican
Blue Mountain Mavis Bank Mill, I came across green coffee beans, which in
turn became a search on how to roast coffee.  Which led me to Sweet Marias,
and I am so glad I found you.  
I like my little Fresh Roast, but I am finding that I am drinking more
coffee and this little roaster is great for me, but if I roast any coffee
for friends or as gifts, it just doesn't roast enough in one batch.  I would
love a Gene Cafe, but that is overkill for me at this point and I don't have
a way to get rid of the smoke that comes with the larger roasts.  I have
enough trouble when I roast to Vienna, the smoke alarms go off, the cat is
plastered against the front door trying to escape and that is with the stove
hood fan on.  
My question is if you were upgrading from a Fresh Roast 8, would you upgrade
to the Zach and Danis or the Iroast2 or something else?
Darliene Stanhope
Florida Panhandle Roaster
Do You Yahoo!?
Tired of spam? Yahoo! Mail has the best spam protection around http://mail.yahoo.com  

11) From: Michael Dhabolt
Larry,
I've built Ubber Poppers for several folks that use the approx. 3.5" clothes
dryer, exhaust metal ducting(expandable - not the foil/mylar stuff) to
exhaust out their windows.  They have used a piece of plywood cut to fit
into the window frame and slide the window against it to hold it in place (5
or 6" wide by the length or width of the opening).  They then cut a hole
that the flex ducting will fit through.  Keeping the ducting vertical does
not seem to be a problem...in fact a radiused right angle slightly above the
roaster and a slight downhill run to the window seems to benefit the chaff
movement.
When I became convinced that roasting is a permanent obsession I decided a
permanent ventilation and chaff removal solution was needed.  After plugging
up the ventilation flow path on our over the range microwave a couple of
times with chaff, I installed a small bathroom thru-the-wall vent fixture
(with fan) on an outside wall in the kitchen.  I use the same type metal
flex ducting and have constructed a flange on one end that I can fix to the
vent fixture after removing the grill.  Fixture, ducting,hose clamps etc. -
 about $20....ease of use - priceless.
Mike (just plain

12) From: Lilboybrew
This is a multi-part message in MIME format.
Thanks, Mike. It sounds and looks simple enough, but it's still good to hear
from someone who's done it (more than once, even!)
Larry J (Lilboybrew)
To be good is noble, but to teach others how to be good is nobler--and less
trouble.
-  Mark Twain  
From: homeroast-admin
[mailto:homeroast-admin] On Behalf Of Michael Dhabolt
Sent: Wednesday, January 03, 2007 12:59 AM
To: homeroast
Subject: Re: +Newbie Lurker with a question about upgrading from Fresh Roast
Larry,
I've built Ubber Poppers for several folks that use the approx. 3.5" clothes
dryer, exhaust metal ducting(expandable - not the foil/mylar stuff) to
exhaust out their windows.  They have used a piece of plywood cut to fit
into the window frame and slide the window against it to hold it in place (5
or 6" wide by the length or width of the opening).  They then cut a hole
that the flex ducting will fit through.  Keeping the ducting vertical does
not seem to be a problem...in fact a radiused right angle slightly above the
roaster and a slight downhill run to the window seems to benefit the chaff
movement. 
When I became convinced that roasting is a permanent obsession I decided a
permanent ventilation and chaff removal solution was needed.  After plugging
up the ventilation flow path on our over the range microwave a couple of
times with chaff, I installed a small bathroom thru-the-wall vent fixture
(with fan) on an outside wall in the kitchen.  I use the same type metal
flex ducting and have constructed a flange on one end that I can fix to the
vent fixture after removing the grill.  Fixture, ducting,hose clamps etc. -
about $20....ease of use - priceless. 
Mike (just plain

13) From: Vicki Smith
I use my IR2 when it is too cold to roast outside in my bread machine 
(which as listees know, is very cold indeed, by my lights) or when I get 
a brand new coffee and I think a small batch will help me figure out how 
I want to roast it without *sacrificing* a big batch.
I use the vent every time. The key to making it smoke-free enough not to 
set off the smoke detectors is getting a good fit between the vent frame 
and the top of the roaster. It takes awhile to figure out that it is a 
combination of the position of the dryer vent in the window and the 
distance from the window of the IR2.
Whichever angle you end up with, given the size and structure of the 
vent, air flow doesn't appear to be an issue. It's not like you close 
down or pinch the sides of the vent together--at least not unless you 
are venting to a window that sits below the top of the IR2 (and then I 
bet you wouldn't have the good fit you need and you would have a whole 
lot of smoke).
vicki
Lilboybrew wrote:
<Snip>

14) From: Vicki Smith
I thought you were in the Florida Panhandle, Darlene. I use my HG/BM 
roaster in the winter here in Central Alberta, unless it gets really, 
really cold (like below -20C). If it is much below freezing, I roast in 
the (unheated) garage.
v
Darliene Stanhope wrote:
<Snip>

15) From: Darliene Stanhope
I am.  When I have tried to roast outside with my Fresh Roast if the temps
are below 50F the roast doesn't turn out at all.  I also think anything
below 50F is cold and anything below freezing is downright frigid. :-)
On 1/3/07, Vicki Smith  wrote:
<Snip>

16) From: Vicki Smith
I think the heat gun/bread machine is different. I can't use my IR2 
outside when it is below 50 either. However, when you are aiming a heat 
gun into a bread machine pan, the insulation in the bread machine holds 
the heat quite well, and the roast goes on normally.
When it is cool out, I run the heat gun into the pan first so the beans 
are not hitting a freezing metal surface before the roast begins. The 
bread machine needs this as it will not cycle if it is too cold. By too 
cold. I mean below freezing--not 50F.
I preheat the pan for about a minute every time I roast (not just in 
frigid weather), and all is well.
v
Darliene Stanhope wrote:
<Snip>

17) From: Eddie Dove
Holy freezing fannys, Batman!  -20c ... can humans live in that?!?!?  When
you let the family pet out, does it become a lawn / tundra ornament?!?!?  I
agree with Darliene ... below 50F is frigid!
Eddie
-- 
My Home Coffee Roasting Blog and Profiles for the Gene Cafehttp://southcoastcoffeeroaster.blogspot.com/On 1/3/07, Vicki Smith  wrote:
<Snip>

18) From: Vicki Smith
Hehehe--our family pets are indoor cats. I don't think any of them have 
ever experienced cold weather. Here is a picture of my BM/HG set-up on a 
warm (around freezing), but snowy, winter day.http://www.4cats2much.com/blogpics/2006_12/warmenough.jpgv (I wouldn't trade my summers for your winters, nope.)
Eddie Dove wrote:
<Snip>

19) From: Larry Williams
I have a new IR2 and fabricated an aluminum vent tube and use it  inside 
on the Jennaire electric stove top with the down vent running.  No fumes 
in the house.  Just wondering what effect the cold winter air has on the 
IR2.  The colder air has to make a difference on the roasting process.  
I would think it would really make a difference in the frigid parts of 
the world.
Larry Williams
-- 
No virus found in this outgoing message.
Checked by AVG Free Edition.
Version: 7.1.409 / Virus Database: 268.16.3/614 - Release Date: 1/2/2007

20) From: Vicki Smith
The IR2, like the Freshroast, is an electrical appliance. I suppose the 
bread machine is too, but the IR2 has been designed to simply not turn 
on if the ambient temp is much below 50 F.
Once you preheat the bread pan/housing, the bread machine doesn't appear 
  to be affected by the outside air. After all, I am aiming a 1500 watt 
heat gun into the bread pan and the insulated bread machine body keeps 
it from being affected by the wind.
v
Larry Williams wrote:
<Snip>

21) From: Rich M
Darliene-
I now have an IR2 and really like it.  As you may know, it has some  
drawbacks but overall it has been reliable and makes (usually) very  
good coffee. I've had mine for about 7 months. As much as I like it,  
I plan on upgrading to a Gene Cafe in the very near future. I think  
I'll have more control over the roasts, be able to roast more and  
also get more consistent results. The IR2 was a great machine to  
learn on. I guess what I'm saying is that I think you should go for a  
gene cafe (or equivalent). You may think it's overkill now, but as  
you grow in this shared obsession, I think it will serve you better  
and actually be cheaper in the long run.  As far as the smoke goes,  
the IR2 will produce plenty of smoke--enough to completely fill a  
firehouse, especially when accidentally left on a bit too long.  My  
advice, from one newbie to another, keep using the Fresh Roast and  
put a little cash away for a Gene.  Before you know it, you'll have a  
great machine that will serve you well.
Rich
On Jan 1, 2007, at 10:24 PM, Darliene Stanhope wrote:
<Snip>

22) From: Kris McN
Hi Darliene,
I have an iR2 and I love it, but the batch size isn't very big either.  I
started using the BM/HG method for larger batches.  If you're mostly
interested in doing larger batches I don't think the iR2 will fit the bill -
larger batches than the Fresh Roast, but not by much.  You can get yourself
a BM/HG set-up for less than $50.00.  I live in Oregon, so it's cooler than
where you are, but not the tundra like where Vicki is, and I have no problem
using either method outside.
Kris

23) From: Darliene Stanhope
Thanks Kris,
I may have to try that method I need to read up on the process.  I love my
Fresh Roast, but it just doesn't roast that much at a time and as long as I
just roast for myself it is fine.  I have place I could roast on my back
porch.
Darliene
On 1/3/07, Kris McN  wrote:
<Snip>

24) From: LInda Reese
This is a multi-part message in MIME format.
Good morning Darliene; I can empathize with your dilemma. I currently =
roast with a Zack & Dani, which really does best with 4-4.5 oz roasts, =
and I too have reached the point at which I feel I need a larger roast =
capacity. I chose the Z&D based, in large part, on it's smoke reduction =
feature which works quite well. The larger capacity roasters don't have =
such a feature, and although I rarely roast anything into 2nd crack, I'm =
reluctant to roast inside with a larger unit until I come up with a =
better ventilation option. I live in upstate New York, (currently an =
unbelievably balmy 52F!) and I'm seriously considering giving the BM/HG =
set-up a try. It seems flexible enough for use in cold weather; perhaps =
being far less sensitive to ambient temperature extremes than am I!. My =
only other reservation with that method being my currently somewhat =
limited attention span! These days I'm feeling much like the student in =
an old Far Side cartoon who calls out to the teacher "Mrs. Johnson, may =
I be excused; my brain is full"! Whatever you decide, you can count on =
getting plenty of help from folks on this list. Good luck, Linda

25) From: Lynne Biziewski
I, on the other hand, feel like Dora (Ellen DeGeneres' character) in
"Finding Nemo," who has what can't remember anything from one moment to the
next...
On 1/5/07, LInda Reese  wrote:
<Snip>

26) From: Woody DeCasere
I have both an Iroast2 and a SC/TO during the summer months the SC/TO is
great, but when it gets cold in the winter (which it hasn't yet here in PA)
i use the Iroast2 almost exclusively. The SC/TO is great as it is cheap and
easy to do and produces great results and the iroast2 is great for quick
batches when you don't feel like getting the gear out on the porch and
setting it all up, both make outstanding coffee in my opinion, the SC/TO
will do a pound at a time, while the IR2 does about a 1/3 pound per batch.
right now i am drinking a cup of late harvest Yirgacheffe roasted yesterday
in my Iroast2 and it is wonderful!
-- 
"And we'd better not risk another frontal assault, that rabbit's dynamite!!"http://www.decasere.blogspot.com/


HomeRoast Digest