Hey though, I'm just gonna say,
I wouldn't have it any other way,
I don't feel like I'm here to stay,
but I'm just here to say;

They want me to go to college and get a degree,
You know though, that just isn't me,
I just wanna live it out and be free,
Just ♥♥♥♥ around without a doubt and just be me,
So just sit back, relax, and watch me be me,

When I was in highschool it was more like a high-school,
haha get it? Cause we were all doing drugs, ain't that cool?,

I have a game to send you!

HEY bro add me when you can i think me and you would make good friends. *WINKS*

I made this for my friends! http://soundcloud.com/mobiusdisco/thanks

Hey there Garydos. =+)

i would love to be a help to your project!

oh ♥♥♥♥ that's cool, happy thanksgiving back man!

we've been on steam 1 year today, happt thanks giving!

WHAT I LEARNED IN BOATING SCHOOL IS

yummy

Ingredients:
1 pound grouper fillet, skin and bones removed
2 Tbsp. all-purpose flour
2 Tbsp. cornmeal or crushed cornflakes
Salt and freshly ground pepper
1 Tbsp. olive oil, more if needed
8 fresh corn tortillas (6- to 7-inch diameter) or 8 baked, folded tortillas
1 Tbsp. butter or margarine
2-3 cups finely shredded red leaf lettuce
1 large ripe avocado, pitted, peeled and sliced

Chipotle Sauce:

1/3 cup sour cream, preferably reduced-fat
3 Tbsp. mayonnaise, preferably reduced-fat
2 Tbsp. freshly squeezed lime juice
1 Tbsp. canned chipotle chiles (about 1 chile)
2 cloves garlic
1/2 tsp. chili powder

Directions:
Combine all the chipotle sauce ingredients in a blender or small food processor and process until smooth. The sauce will thicken slightly as it stands and will keep for 2 to 3 weeks in the refrigerator. If the sauce is too hot for some tastes, offer additional sour cream on the side. Let stand at room temperature while preparing remaining ingredients.