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How to Post Pictures

Last postbyBob K « Fri Dec 14, 2018 15:48

byBob K »Fri Dec 14, 2018 15:48

The site does not host images so you will first have to upload your photo to a third party Photo site. You then can include the link to your Photo directly in the text of your post.

A free and easy sites to use - IMGUR

How to use:

0 Replies

37373 Views

Last post byBob K
Fri Dec 14, 2018 15:48
Images - Photobucket - Fix

Last postbyBumper « Tue Jul 18, 2017 00:26
Replies: 6
byBob K »Mon Jul 17, 2017 12:03
First post

There is now a fix to view photos for Chrome and Firefox:

Most of the images posted using photobucket will no longer be displayed.

It really sucks as many on here used Photobucket, and many helpful and informative pics will no longer be displayed.

Last post

I suspect this will backfire spectacularly for them as a business model. $100 a year to share photos on a site is batshit crazy.

The thing is, $100 would be crazy, but you still can't 3rd party share with that plan. You have to upgrade to the $399.99/yr package to get 3rd party sharing. Now THAT...

6 Replies

20820 Views

Last post byBumper
Tue Jul 18, 2017 00:26
WD Daily Chat - Talk about anything You Like

Last postbyfatboyz « Fri Jan 21, 2022 02:32
Replies: 1288
byTrosky »Fri May 14, 2010 13:03
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CHAT - CHAT - CHAT!
Do you have something to say, but you don't want to start an entire forum topic? Post it here. Tell everyone what's on your mind. Let it all hang out! All we ask is that you don't break the rules of the forum. If you have something to say but you don't wish to open an entire...

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That's perfect eating size Chris!
1288 Replies

794705 Views

Last post byfatboyz
Fri Jan 21, 2022 02:32
Hi New Guys - Introduce Yourself

Last postbyHojdiinnz « Mon Nov 15, 2021 20:41
Replies: 1321
byChuckwagon »Thu Apr 29, 2010 05:21
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Hi New Members !

Welcome to the English-speaking forum of the Polish website Wedliny Domowe (Homemade Sausage Making). We`re a little more relaxed on this forum and it just doesn`t matter if members are ol` time professionals or brand-new beginners. We`re just all good friends trying to promote...

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Nice, with your expert information things are starting to make a lot of sense and I start to understand the whole process much better. Thank you so much for all the time you have taken to answer my questions. My Kefir batch still seems to do ok and in a couple of weeks they should be ready.
Thanks...
1321 Replies

847060 Views

Last post byHojdiinnz
Mon Nov 15, 2021 20:41

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A time to remember and say thanks to a hero

Last postbyChuckwagon « Mon Jun 06, 2011 07:37
Replies: 1
byssorllih »Sun Jun 05, 2011 17:27
First post

Time to remember a hero: Stanislaw Edward Mostwin, Polish freedom fighter, dies
Stanislaw Edward Bask Mostwin, a highly decorated World War II Polish freedom fighter whose exploits were worthy of a Hollywood film, died Monday of arrhythmia at his Ruxton home.
Link:

Last post

What a story! He was truly a hero. Thanks for sharing Ross.

Best Wishes,
Chuckwagon

1 Replies

2873 Views

Last post byChuckwagon
Mon Jun 06, 2011 07:37
New Guy:...and new to Sausage-Making

Last postbyNorCal Kid « Sun Jun 05, 2011 01:26
Replies: 5
byNorCal Kid »Fri Jun 03, 2011 00:21
First post

Hello everyone.
So after a month or so of gathering equipment, information and expert opinions for forums (such as this one), I took the plunge and ventured into the world of grinding & stuffing a few weeks ago...

Picked up about 16lbs of boneless pork butt from Costco.

I decided to make 3...

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NorCal Kid,
Those also look so great, Are you willing to share the design plans for your stuffer! Way cool! have been looking to purchase one but now I might want to just make my own.
John
Hi John

The stuffer was designed & built by a sausage-making friend of mine in Montana. He's been making...

5 Replies

5183 Views

Last post byNorCal Kid
Sun Jun 05, 2011 01:26
Fresh ham

Last postbyssorllih « Sat Jun 04, 2011 13:42
Replies: 9
byatcNick »Sat Nov 27, 2010 14:56
First post

Stopped in at albertsons to pick up a couple butts. Going to start the cure today for kabanosy. Asked if they had any fresh hams...they did!!! Picked up a 22lb whooper and a 9lb Boston butt. I'm sitting in front of Academy right now waiting for them to open. Going to try to get some of the 2.5...

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Probably the economy and people eating mor chikin as the add says.

9 Replies

7878 Views

Last post byssorllih
Sat Jun 04, 2011 13:42
a very unpleasant experience.

Last postbyssorllih « Tue May 24, 2011 01:30
Replies: 13
bymking5 »Thu Apr 21, 2011 19:31
First post

Last night I spent about an hour stuffing 10 pounds of sausage into very small breakfast size collagen casings using my LEM #5 grinder. I will never do this again until I purchase a stuffer. I got the job done but it was a painful experience. And those collagen casings..... never again. Has anyone...

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I know that I am late posting to this subject but two items come to mind. First tallow and lard were used as lubricants long before petrolem. The gray or black that we get in a grinder is probably iron dust. The other was the handling of the casings with stuffing tube on a grinder. I believe that...

13 Replies

12039 Views

Last post byssorllih
Tue May 24, 2011 01:30
My music

Last postbyunclebuck « Fri May 20, 2011 23:55
Replies: 10
bySiara »Fri Dec 17, 2010 04:22
First post

for the biggining :wink:

Last post

Burton Cummings, the boy from Winnipeg!!! Between him and Gordon Lightfoot, it is hard to decide. Love the old Guess Who music when Randy Bachman was still part of the band. I really don't mind Bachman either, as he was probably overfed with sausage when he was a kid. Then I get to listen to my two...

10 Replies

10022 Views

Last post byunclebuck
Fri May 20, 2011 23:55
[USA]Easter cooking

Last postbyChuckwagon « Thu Apr 28, 2011 23:56
Replies: 47
byGray Goat »Mon Apr 18, 2011 05:28
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Lets hear what some of you are doing for Easter. I just finished a batch of hot smoked polish sausage, some breakfast sausage that I will form into patties and fry, and a batch of scrapple. Scrapple is a regional dish with roots on the east coast and being from Maryland I was introduced to this at...

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Geeze Gray Goat,
I have friends that give me the bird every single day! :shock:

Best Wishes,
Chuckwagon
47 Replies

30818 Views

Last post byChuckwagon
Thu Apr 28, 2011 23:56
Interesting WebLinks

Last postbysteelchef « Sun Apr 24, 2011 22:22
Replies: 11
bysteelchef »Sat Mar 26, 2011 11:00
First post

Since my retirement (2-1/2 years ago) I`ve been somewhat absorbed in making sausage and curing meat. Since our family has a strong preference for Asian food and flavours, I have spent many hours searching for Asian sausage recipes but Lop Cheong and Gyoza seemed to be the only ones, readily...

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Steelchef,
Do you have a word program? Like Microsoft Word? If you do you can always copy the Recipes by Highlighting the area on the Web page you want to copy (Highlight then Ctrl+C) Then Paste it (Ctrl+V) into a word document then you can change it any way you like! Hope that Helps
John
Thanks...

11 Replies

11693 Views

Last post bysteelchef
Sun Apr 24, 2011 22:22
Smoker size larger than a toaster and smaller than a bus.

Last postbysteelchef « Sat Mar 26, 2011 23:56
Replies: 23
byssorllih »Fri Mar 04, 2011 20:46
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My wife and I have a good agreement I do all of the cooking and she does the clean-up. I try not to use all of the pots and pans for one meal.
Our likes for food are comprehensive and smoked meat is a small part of our diet. This brings me to the question of the practical size of a smoker for...

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You are an innovative guy Ross!

Another way of generating smoke without fire is to make a double-lined, aluminum foil pouch, fill it with soaked chips, close it tightly and punch about six holes in the top. You can add more holes later but they're hard to seal up. :lol:

Put that over the hot...
23 Replies

50265 Views

Last post bysteelchef
Sat Mar 26, 2011 23:56
What to do with out of date foods and leftovers

Last postbyssorllih « Sat Mar 26, 2011 17:51
Replies: 1
bysteelchef »Sat Mar 26, 2011 13:44
First post

I apparently have some form of insanity, (shut up Chucky) which compels me to buy all manner of superspecials, particularly meat. Consequently, the freezers are always full and frequently need to be cleared of `out of date` goods. In the past, we`ve given some to friends and neighbours for pet...

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For many years I have simply tossed my table scrap and meat waste out back and a local fox cleans it all up. It is never there in the morning and often by midnight it is gone.

1 Replies

3403 Views

Last post byssorllih
Sat Mar 26, 2011 17:51
Fresh Spanish Chorizo

Last postbysteelchef « Sat Mar 26, 2011 12:50
Replies: 7
bydaveduvet »Tue Mar 22, 2011 23:22
First post

Hi there! Can anybody point me in the direction of a fresh, uncooked Spanish Chorizo recipe? Thanks in advance.

Last post

I agree with both of you in the minimal use of special purpose chemicals. The total knowledge that I have of food chemistry could be handwritten on a couple of index cards.

Well you have me there Ross. I wrote what I know about food chemistry on the back of a postage stamp and still had room for...

7 Replies

13034 Views

Last post bysteelchef
Sat Mar 26, 2011 12:50
Hide the food and guard the refrigerator

Last postbysteelchef « Sat Mar 26, 2011 06:01
Replies: 4
byCrankyBuzzard »Fri Mar 25, 2011 23:18
First post

They let me come home from Ecuador! :shock:

Sorry for the absence folks, but duty called and I had to go play in South America for a while.

Nothing exciting to tell about, but I do plan to try to make some more of the Texas Smokey Links this weekend if the wife will turn loose of me long enough....

Last post

No!

I 'lost' it! :mrgreen:

4 Replies

4144 Views

Last post bysteelchef
Sat Mar 26, 2011 06:01
seasoning sources

Last postbysteelchef « Fri Mar 25, 2011 21:49
Replies: 15
byssorllih »Mon Mar 14, 2011 16:38
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just for what it is worth:

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Hi Ross,

You have described my dilema perfectly. My hand is almost twice the size of my wifes. She could barely cover a pickling onion with her tiny paw. The large onion you describe, we would call a jumbo. All sizes in between could be considered medium. that's why I was happy to find a source...
15 Replies

13690 Views

Last post bysteelchef
Fri Mar 25, 2011 21:49
Just when you thought you had enough to be concerned with

Last postbyChuckwagon « Mon Mar 21, 2011 20:21
Replies: 1
byssorllih »Mon Mar 21, 2011 18:35

1 Replies

2915 Views

Last post byChuckwagon
Mon Mar 21, 2011 20:21
other source sites.

Last postbyssorllih « Sat Mar 19, 2011 15:06
Replies: 2
byssorllih »Sat Mar 19, 2011 04:55
First post

I have been reading what seems to be the parent site for this forum and I am guessing that the content is excerps from the book. An awlful lot of good information over here:

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Chuckwagon Thank you for a detailed responce. There is more on this site for me to read than I have yet read. I keep finding new places. Your post will help.

2 Replies

5494 Views

Last post byssorllih
Sat Mar 19, 2011 15:06
Immigrant Sausage Makers

Last postbyfranknap « Thu Mar 17, 2011 23:46
Replies: 8
byunclebuck »Mon Feb 21, 2011 05:12
First post

I have the privilege of living in Alberta, a province that was settled largely by Ukranians, Germans, & Poles. With their immigration here, came a vast knowledge of meat preparation. I stopped in a small one horse German community on my way to Edmonton to find that a journeyman German sausagemaker...

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Thats a great link ssorllih! Thanks!

8 Replies

9306 Views

Last post byfranknap
Thu Mar 17, 2011 23:46
Riders

Last postbyChuckwagon « Tue Mar 15, 2011 07:06
Replies: 14
bySiara »Mon Nov 29, 2010 13:01
First post

Some more riders here :wink:
Chackwagon, which model of H-D you were ( are ) riding?
I ride Honda Valkyrie. Currently in my garage, as temp. is below 0°C and bit snow.
Few months ago, I spend a day on rented softail, riding around SF.

Last post

Did you say..... Grinding Chuck ?
Yeeeeoowwww... I'm outtta here.... :shock:

14 Replies

17546 Views

Last post byChuckwagon
Tue Mar 15, 2011 07:06
Can't live by sausage alone

Last postbyChuckwagon « Tue Mar 15, 2011 04:51
Replies: 7
byssorllih »Mon Mar 14, 2011 01:30
First post

Sometimes there is no substitute for a good stew.

Last post

Yes, yes, yes Chefofnorthernsnow!
Turn up the background music on your life!
Everyone knows that Firefox was a Soviet airplane that Clint Eastwood stole and flew over the North Pole with on his way to Disneyland!
By the way, is that real chicken in your chili, or is it really B.C. Buzzard? :lol:...

7 Replies

6544 Views

Last post byChuckwagon
Tue Mar 15, 2011 04:51
I planted my garden

Last postbyssorllih « Mon Mar 14, 2011 16:17
Replies: 3
byBig Guy »Sun Feb 06, 2011 19:23
First post

Not quite as extensive as my northern garden , but almost as much fun. A couple of tomato plants , 2 sweet peppers and a hot pepper with room left over to put in a hill of cucumbers

I prepped the ground yesterday

planted this morning

flowers on my maters

little peppers too.

and...

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Some of the spice that we use to flavor sausage can be grown easily in a small garden. Fennel makes a good vegetable and if allowed to go to seed produces much seed. Coriander is also used as cilantro, pick the leaves for one flavor and collect the seed for the coriander, Parsley is in the same...

3 Replies

4208 Views

Last post byssorllih
Mon Mar 14, 2011 16:17
Grinder and sausage stuffer purchase.

Last postbyMaxell « Fri Mar 11, 2011 11:32
Replies: 4
bySikaStag »Wed Mar 09, 2011 11:36
First post

Well guys.

I have been quiet for a few days, but I have been busy sorting out my Sausage making needs.
I have a Santos Number 12/8 mincer that I purchased 4 years ago, new for £200 from Ebay, at the time of buying this grinder was selling for over £800 new.

It was my first purchase when I joined...

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Discount 10% for participants of forum is. :grin:

4 Replies

14444 Views

Last post byMaxell
Fri Mar 11, 2011 11:32
A thousand "articles" - way to go guys!

Last postbysteelchef « Fri Mar 11, 2011 07:41
Replies: 4
byChuckwagon »Sun Feb 20, 2011 03:02
First post

Hi Folks, we've just topped and surpassed the thousand mark. In one year we have posted over a thousand articles on this great site. Additionally, we just became #10 in Google`s Top-Ten Preferred sausage-making sites! Good going folks! Now, lets keep it up. Why? Although none of us profits...

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Hey Cranky,

I agree with everything you've said. This forum can be #1 with a little help from folks like you. Enthusiasm is a major contibutor to success in any enterprise and there is a lot of that here.
In my limited previous experience at 'foruming' I have felt intimidated by the older, more...

4 Replies

4663 Views

Last post bysteelchef
Fri Mar 11, 2011 07:41
Polish site

Last postbySikaStag « Thu Mar 10, 2011 19:06
Replies: 18
bySikaStag »Wed Mar 09, 2011 22:35
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First post

Do we need to register a new name and password for the Polish brother site.
I have spent most of today there, now its asking for a name & password.

Lots of good reading there.

Ian

Last post

Ok. I solved the problem I deleted all parts that were in the address bar and left only the actual website address. It worked this time.

Ian
18 Replies

21889 Views

Last post bySikaStag
Thu Mar 10, 2011 19:06
New Book arrived

Last postbysteelchef « Wed Mar 02, 2011 23:55
Replies: 1
bySikaStag »Wed Mar 02, 2011 18:31
First post

I got my delivery from Amazon of the Home production of Quality meats and Sausages.
I am getting the feet up with a wee Dram in one hand and the book in other. What a great way to spend a Wednesday night.
It may take quite a few Drams and nights to get through this book. It looks like it has...

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Hi Ian,

I hope you paid attention in science class. :lol: The book is somewhat simplified but still a lot to get ones head around. The whisky will no doubt aid in your concentration. Hello, are you still awake?

Salut!

Colin

1 Replies

2857 Views

Last post bysteelchef
Wed Mar 02, 2011 23:55
Missing Posts

Last postbyChuckwagon « Tue Mar 01, 2011 23:53
Replies: 2
bysteelchef »Tue Mar 01, 2011 21:58
First post

It seems that from time to time this website (like many others,) has a 'glitch' which results in a variety of missed notifications, unsent messages and other issues.
For instance, last night I received 3 email notifications but when I clicked on the links a window opened which said:

phpBB by...

Last post

Hey Chef-O

I've been getting the same stuff for about 4 days now:

phpBB by Przemo : Critical Error
Could not connect to the database.
Too many connections

However, I just thought the site way naturally and normally trying to ban you and I by saying you've connected just TOO many times!...

2 Replies

3114 Views

Last post byChuckwagon
Tue Mar 01, 2011 23:53
Left over beef and pork, time for stir fry!

Last postbysteelchef « Tue Mar 01, 2011 09:41
Replies: 1
byCrankyBuzzard »Sun Feb 27, 2011 05:45
First post

Had a LITTLE left over beef and about 1/4 of a butt left over so the wife and I decided to have stir fried rice this evening.

Sliced the meats really thin, added some chopped garlic, carrots, celery, green bell peppers, and some slivered onions to the wok. Looking good so far!

Gonna add rice and...

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Hey Charlie,

My entire life has been consumed with cooking, baking, in general preparing food. My career took me in an entirely different direction but it was probably best that the passion remained a hobby. I've been retired for over two years now and have devoted 80% of my time to this pursuit....

1 Replies

3111 Views

Last post bysteelchef
Tue Mar 01, 2011 09:41
What is the best compliment you've gotten as a cook?

Last postbysteelchef « Sun Feb 27, 2011 05:13
Replies: 8
byCrankyBuzzard »Wed Feb 23, 2011 01:29
First post

This past weekend I made some ribs and sausage for a gent in my area that had never had my sausage or BBQ before. I delivered it to him on Sunday, and got an e-mail from him Sunday night that only said; on a scale of 1-10 I rate the BBQ at 75 .

Well, yesterday I recieved the following! The...

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Since Cranky Buzzard has shared the origin of his 'handle' I feel obliged to share mine.
Our family(s) watch 'Iron Chef America' faithfully.
After a family Asian feast, my granddaughter, (who had been leanring about the history of metallurgy in school) remarked that steel was superior to iron so...

8 Replies

7651 Views

Last post bysteelchef
Sun Feb 27, 2011 05:13
Iron door on a smoker

Last postbyCrankyBuzzard « Fri Feb 18, 2011 22:47
Replies: 4
byfrank »Fri Feb 18, 2011 01:45
First post

Question from Novice: Mr. Peter J. Van Brussel's most excellent smoker is shown on page 228 of Meat Smoking and Smokehouse Design. Pardon my ignorance, but does the iron door shown on the smoker lead into another smoking chamber? Can someone say where such a door can be purchased? Thanks. Frank.

Last post

AH!!! I know this pit! I followed the building of it a few years ago or so.

This link will explain that the door is a storage area.

Stonehenge

The cooking area for this critter is down the smokestack area . Pictures of this pit are also located on the home page of this web site.

Stonehenge...

4 Replies

4895 Views

Last post byCrankyBuzzard
Fri Feb 18, 2011 22:47
BIG thanks to Trosky!

Last postbyTroski « Sun Feb 06, 2011 15:17
Replies: 4
byCrankyBuzzard »Mon Jan 24, 2011 20:43
First post

I've been having trouble consistently finding pork liver in the Dallas, Texas area to use in my boudain, and Troski recommended I try Braunschweiger in place of it.

Well, yesterday I did 10 pounds of boudain and it tastes GREAT!

I didn't grind the Braunschweiger with the meat, i cut it into...

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Thanks, CW&CB. I got a few things that I want to finish out in the shop, After I'm done It should be fishing time by then. After that :?: :?: :?: I don't have a clue.
Take care; Trosky

4 Replies

4273 Views

Last post byTroski
Sun Feb 06, 2011 15:17
Assistance and Ideas needed

Last postbySiara « Tue Jan 25, 2011 09:29
Replies: 5
byCrankyBuzzard »Sun Jan 23, 2011 06:02
First post

Tonight we had a birthday celebration for the wife's grandmother who turned 87! Of course all of the family was there and they are some of my biggest fans when it comes to my cooking.

Well, Uncle Charles asked me if I could make a beef Italian sausage for him like he used to eat when he was in law...

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What is the name of the new book? I'd like to get it.
Or wait till end Jan for the contest results, maybe you will be lucky :cool:

5 Replies

5029 Views

Last post bySiara
Tue Jan 25, 2011 09:29
Hello from Texas

Last postbyCrankyBuzzard « Fri Jan 21, 2011 22:23
Replies: 10
byCrankyBuzzard »Wed Jan 12, 2011 23:22
First post

Hello all, I've been browsing the site for quite a while and decided to join the forum today.

I've been making BBQ for better than 20 years and learn something new about it each time I cook.

Sausage making was a chore I despised growing up, but I have recently gotten back into the hobby. I wish...

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Hello Nick. You live in one of the most beautiful parts of Texas for sure!

I've seen some of your creations and look forward to seeing more soon!

Charlie

10 Replies

8011 Views

Last post byCrankyBuzzard
Fri Jan 21, 2011 22:23
Casings price ?

Last postbytoolmann « Thu Jan 13, 2011 20:27
Replies: 2
byTrosky »Fri Jul 23, 2010 18:30
First post

I was just on a Polish site that sells sausage making supplies and they list a full hank 28-32mm hog casings for 30.00 zloty that's $9.56 in US. I checked the sausage makers web site and the same casings cost $39.99 US that would be 124.00 zloty. Why such a difference.

Last post

this company has also some good prices , the person i actually spoke tom is polish !!

also a link with sausage making info and recepies

regards siggi

2 Replies

3960 Views

Last post bytoolmann
Thu Jan 13, 2011 20:27
Happy New Year 2011!

Last postbyMaz « Thu Jan 06, 2011 16:47
Replies: 6
byMaxell »Fri Dec 31, 2010 20:14
First post

All friends from forum happy new year 2011

Maxell

Last post

Sorry, been busy honing my skills with Portuguese Chourico but the high humidy has been giving me some problems with not being able to get the skin dry so that I can put them in the smoker.Yes you can come on over if you can handle the heat and the humidty.Bet Steelchef is also a tall good looking...

6 Replies

7883 Views

Last post byMaz
Thu Jan 06, 2011 16:47
Just a question.....

Last postbySiara « Wed Nov 10, 2010 07:56
Replies: 1
byatcNick »Sun Nov 07, 2010 02:55
First post

Im with you Chuck. I wouldnt take it personally though. I've always wondered myself how some of the large forums get off the ground and get the momentum going. I think many of the Poles on the Polish version of this site have a hard time with English. Just my guess.

Last post

Correct, not too many of Polish site members speaks English. As recently not a lot was going on here, the few who can, are not visiting this board. But don`t worry; ask your questions, we will try to answer them.

1 Replies

3101 Views

Last post bySiara
Wed Nov 10, 2010 07:56
Posting Pictures

Last postbyChuckwagon « Sun May 16, 2010 00:29
Replies: 7
byTrosky »Fri May 14, 2010 13:15
First post

Is there somewhere on the web I can go to learn how to post pictures? Or even a link to them. I can find my picture hit the send get to Imageshack then nothing. I'll keep trying. Trosky

Last post

Hey Tros, BOTH are great. If you built that smoker, you should be doing it professionally! And that Kabanosy looks like the stuff people would line up to get. Congrats pal. Oh, and Dave is right... I can smell the hickory from here... and its just a photo! :wink:
Best wishes, Chuckwagon

7 Replies

7852 Views

Last post byChuckwagon
Sun May 16, 2010 00:29
Golaszm is getting married! Congratulations!

Last postbyDave Zac « Sun Apr 25, 2010 15:52
Replies: 2
byChuckwagon »Sun Apr 25, 2010 02:09
First post

Just so everyone will know, our friend Golaszm is getting married! And I am a blabber-mouth! We wish him the very best of course, and hope is life is filled with happiness and joy. Do you think his new wife makes sausage? We don't know, but we think she must be very pretty, beautiful, and just...

Last post

I too offer my congratulations to Golaszm and his lovely new bride. May your life be full of love, fun and fine food!

Dave Zac

2 Replies

3802 Views

Last post byDave Zac
Sun Apr 25, 2010 15:52
Heartfelt Condolences

Last postbygolaszm « Thu Apr 15, 2010 08:05
Replies: 1
byChuckwagon »Tue Apr 13, 2010 08:29
First post

Please accept our heartfelt condolences at the tragic loss of the President of Poland and many others in the Polish government. Our prayers and hopes are with the families of those who were lost in the terrible airplance crash. It is hard to imagine such a deadful and catastrophic loss to your...

Last post

Honestly, I do not know what to say - besides of the obvious:
Thank you.

We can call it many ways: tragedy, accident, and so on. We can (and do) have our own feelings about this. And even though the country still remains intact, the government and army goes on while (at least some) Poles mourn,...

1 Replies

3838 Views

Last post bygolaszm
Thu Apr 15, 2010 08:05

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