Jim Bradle, CCR's Comments

Comment Wall (26 comments)

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At 14:35 on January 15, 2008, Kelli Combs (admin) said…
the group is up! you can join it now.
thanks
At 14:30 on January 15, 2008, Kelli Combs (admin) said…
I will add the group for you right now, it should be up in 5 minutes.
thank you.
At 13:38 on January 15, 2008, Jim Bradle, CCR said…
That's a redfish. This is the fish from Louisiana that started all of the blackening of fish, chicken, meat, etc. Some of them get up to 50 pounds or more and they taste GREAT!
At 11:25 on January 15, 2008, Michele Kohar said…
Hi Jim, That's a big fish you have there. What kind of fish is that?
At 18:33 on January 7, 2008, Gretchen said…
Oops, I accidentally deleted you off my friend's list so I sent another request.
At 18:28 on January 7, 2008, Gretchen said…
nice fish!

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