i personally don't care for the new type of methylparaben they use in their husk now. It doesn't have the same zest as the old 'raben. However, i am glad that they still use the good old brown algae as opposed to the new, "safer" green algae. the green tastes so much more synthetic; with the brown you could really discern the subtle hint of genomes.
But is it an acid or a base? (and show your work.)
This thread is the first result when you type in bacon cornhuskers on google.
)How many people are gonna do that then?
Me? I'm a minimalist. I prefer hydrogen oxide.
Isn't that a sustainable green all natural organic formulation of Witch Hazel from an old Indian recipe?
Isn't that a sustainable green all natural organic formulation of Witch Hazel from an old Indian recipe?
And it's bio-degradable too.
