Skillet Casting its Culinary Magic

From the Skillet website: Sometime in 2012, Isaac Sandoval was challenged to design and build the world’s largest cast iron skillet. The skillet itself didn’t break any world records but people loved the unique menus and crowd-pleasers cooked in the giant skillet. Thus, began the journey into food and pure wonderment of all things culinary. Isaac and Shawna set up shop in Vegas (NM) as a food truck, and two years ago went full brick and mortar in a historic building downtown. Skillet today is an immersive art, food, and drink experience.

How did they navigate the restrictions imposed by COVID-19? Below are Shawna’s responses to questions about the virus and its impact.

Artfully designed
The foodie entrepreneurs have not been idle during their down time. The Zen pool and new artwork are just some of the additions to the patio. That’s Shawna in the background.

“We were forced to close our doors March 15,” Shawna said. “Ourselves and our employees all went on unemployment directly after. Although the government left opportunity for restaurants to serve takeout, we made the decision that our efforts were best placed elsewhere.”

The fan-favorite foodie-friendly restaurant was closed for two and one-half months, reopening on June 1.

Shawna said the Skillet is reopened at 50 percent capacity because of mandates from health officials. “Our business hours are basically the same as before. We decided to cut our late-night menu for the time being, which so far gets us home earlier on the weekends.”

Looking to the future early on in the shutdown, the Sandovals set about making changes designed to add and enhance seating, and expand food options.

“We expanded our patio seating during the quarantine knowing that outdoor dining is considered substantially safer than indoor dining. Skillet has a large outdoor patio and our outdoor occupancy at 50 percent is 100 people. With the recent beautiful weather, Pizza anyonewe’ve been serving more customers outside, which was made possible because of the expansion. Our order-at-the-counter service is actually conducive to the “contactless” approach. We eliminated all duplicate menus and have just one menu for customers to see without touching, and our servers still bring all food and beverage to the customer. We have security staff for busy nights who remind people to sign our book at the door for the required contact tracing. Recently we’ve implemented digital temperature readings for all customers entering the restaurant. Employees that are in direct contact with the public are required to wear masks at all times.”

Like many businesses, the Skillet has taken advantage of stimulus programs geared toward small businesses.

“Through the Paycheck Protection Program (PPP), we are able to rehire and pay all our employees who went on unemployment for the quarantine. The grant portion of the loan will assist with our payroll while the business is getting back on its feet. This is particularly beneficial for restaurants such as ours as we employ around 20 people, a significant proportion of our operational costs.”

Operations day-to-day requires attention to detail and a willingness to work toward specific goals. Shawna and Isaac want to return to – and continue – the ambiance and atmosphere the Skillet has become known for. The young entrepreneurs are equally concerned about their business friends and neighbors.

Art Installation“In spite of uncertain times, we fully intend to provide the same fun and safe environment as we always have,” Shawna said.

“Please continue to spend money at local businesses in our community; our friends and neighbors have been more than gracious and we need to do everything in our power to make sure Las Vegas continues to thrive.”

Isaac and Shawna aren’t worried about the future so much as ready for new challenges. “As a relatively new business we are already accustomed to constantly evolving and changing things in our business per the market and trends. The COVID restrictions are just another hurdle to jump for us, although this is a difficult time for everyone, our newness works to our advantage.

“It’s one day at a time for now,” Shawna said. “This will most certainly change us and all restaurants in small ways forever, however, I remain optimistic with regards to the outcome.”

For more information about the Skillet, go to

Courtesy Photos: The Skillet

NOTE: I am featuring local businesses, nonprofits, and organizations in this series of articles about how COVID-19 has affected our community . If you would like to participate, email for more information.


5 Awesome Reasons to try

belly-body-clothes-diet-53528.jpegWhat is It’s not just another weight loss program; it’s a FREE weight loss program that emphasizes healthy lifestyle, above all else. It has fitness tools, nutrition and fitness tracking, support through online resources, and a broad array of fitness videos with instructions on how to safely do the exercises in your home.

The site’s promo copy points out countless activities you can do to get healthy and reach your goals. Among those activities are:

  • Lose weight
  • Live a healthy lifestyle even if you don’t want to lose weight
  • Guides to nutrition, fitness, and motivation
  • Health and wellness information about conditions, treatments, and health news
  • SparkPeople experts
  • Recipes

Awesome Reason #1: It’s FREE: This is not a hook to get you started on a 10-day free trial with a fee kicking in after that. It is 100 percent FREE. Every resource is available to anyone who signs up. That isn’t to say there aren’t items available for sale, including a fee for direct coaching if you think you need it. You aren’t required to buy anything, however. Sign on and have immediate access to tools you can use.

Awesome Reason #2: You have access to SparkPeople newsletters with links to helpful articles. Do you want to know more about living a healthy lifestyle, weight loss, exercise, diabetes, high blood pressure, allergies, and other wellness concerns? SparkPeople will have articles to answer your questions.

Awesome Reason #3: Goal setting. You can’t know where you’ve been until you know where you are going. How many times have you said, “I’m going to lose 25 pounds by my cousin’s wedding, or my class reunion (or whatever special date or time is out there).” That kind of thinking leads to yo-yo dieting. SparkPeople’s strategy is to spark participants to embed lifelong changes designed to ensure good health. By setting realistic goals. Set yourself up for success.

Awesome Reason #4: How many times have you read that keeping a “food journal” or an “exercise journal” is crucial to weight loss success? Have you tried that? Writing down every single thing you eat throughout the day? Writing down your physical activity? I’ve tried. I just can’t do it. SparkPeople has trackers. All you need do is search for a food or activity, select the measure and add it to your tracker. Not everything is there, so you may need to add something now and then, but it is, for the most part, easy to do. (I say “for the most part,” because there is a learning curve, but you can do it.)

Awesome Reason #5: This site has terrific articles and videos about health related subjects. And I cannot overstate this – it is all FREE. Select from nutrition, fitness, motivation, health and wellness, weight loss, instant motivation, Spark recipes, and more. You will find multiple articles on the subjects of interest to you.

There is more to the site. Explore. See if it will work for you.

One thing I don’t like about the site is the very reason it is free; it is loaded with ads, and the pop-ups are annoying. But I reiterate the site is free to you. SparkPeople developers learned early on that if you have a good idea you can make “passive” money by offering something everyone wants, and then charging advertisers to offset the cost of delivering that content to readers.

SparkPeople hit the mother lode. It gets more than 100 million page views a month and has more than 15 million registered users. That’s a lot of potential buyers for advertisers. The ads are sometimes annoying, but not to the point of detracting from the mission of to provide tools for a healthy lifestyle, a service people want and are in need of… and it is FREE to the consumer. You can’t beat that.

You have the option of upgrading to premium ($4.99 a month), to avoid ads and receive additional benefits.

Note: I am not compensated in any way by SparkPeople.










What makes Las Vegas special II

Viva Las Vegas! Sign at Charlie's
A sign at Charlie’s Bakery & Cafe on Douglas Ave. – Las Vegas, NM

Earlier in February I wrote a post asking, “What makes Las Vegas special?” I posted a similar question on Facebook. I got such great feedback from the Facebook post, I decided to print all the responses here and share them. These responses tell the story of Las Vegas from the heart of the people who live here. If you want to add your thoughts, please add a comment, or e-mail and I’ll add it to this list so it becomes part of the main body of the post.

Mark Gillingham: There is live music nearly everywhere you look in Lil LV.

Kayt C. Peck: This town has more talent per capita than any place I’ve ever lived.

Victoria Evans: NMHU music department and their wonderful shows that showcase students and community members.

Annette Velarde: Great food, artists, galleries, Fiestas, Roughrider Rally, history, film, tourism, astronomy, clear skies, music, outdoor adventures, animal watching, true stories of outlaws, railroad history, cowboy history, ghosts, educational institutions…

Joan Minner: Free movies at Ilfeld, great pizza, a sweet little bowling alley, art galleries, great music, movie theater, and the friendliest people I’ve ever met. I could go on and on, but I don’t want to repeat what others have said. Oh – and a great university that is just getting better and better

Patrick Alarid: Rich multi-cultural history, superstitions, architecture and faith.

Pam Abreu: I love that I can run in to people I have known for decades and people I have just recently met. Having a shared history and shared memories with so many people is priceless.

Barbara Casey: LV has an abundance of volunteers who provide necessary services to the people in the community. CASA volunteers, CCHP, Samaritan House, Literacy Council, EDC, Friends of the Library, Food kitchens… the list goes on and on!

Carol Cutler Linder: Diversity of the people, the landscape, the buildings, the views (expressed and visualized), ideas, weather, talents, education levels, educational opportunities, ages, wildlife, and most of all friendships

Tori Crawford Conway: After being away for a year, I miss playing with the Rainbow Ringers at the Presbyterian Church.

Juli Salman: Great weather for exercising outdoors, friendly community of runners and cyclists, Highlands University is ranked near the top of the nation’s schools for ROI and upward mobility.

Judy Long: Incredible sense of community and support.

Richard Lindeborg: No matter where I am in town, I am just a few minutes away from seeing or being in the mountains or the prairies,

Rosalie Lopez: The uniqueness and acceptance of Las Vegas. More to do here and to be involved with here, than most towns this size.

Lupita Gonzales: Came here over 50 years ago because of NMHU, and that was just the beginning of my odyssey!

Jill Baskerville: Kissing the sunshine

Kathy Hendrickson: All of the above plus, Montezuma Hot Springs and Montezuma Castle/ UWCUSA, Historic Plaza Hotel, Castaneda Hotel, Media Arts Building, which is in the Trolley Barn ( McCaffrey Building), and Mayeur Project, the amazing Dwan Light Sanctuary. Over 900 Historical homes and buildings. Historic home tours and walking tours.  The theme for PWAP (Places With a Past) in August will be The Rejuvenation of Las Vegas! All these places have or – are being – rejuvenated! Spend a day touring Las Vegas with Southwest Detours.

Rosa Latimer: Creative energy abounds!

Jim Abreu: Smiles, friendly greetings, classic upward nod of the chin to say “Hi.” Grit, Charm…Heart…

Nan Colalillo: Fundraising dinners by non-profits.

RaeDawn Price: When I think about why I love living in Las Vegas, I think about family and the friends that have become family. I love the coffee drinkers at the different restaurants. Seeing a group gathered over a cup of coffee warms my heart.

Cindy Collins: New businesses and renovations: E. Romero Fire & Acequia Museum, Castaneda Hotel, the Skillet, Olivia’s Cafe, Mayeur Projects, Borrachos, JC’s Pizza, Indigo Theater, PLAZA HOTEL, Palms Event Center, Serf Historic event venue, Charlie’s Event venue, NMHU Media Arts Center in old trolley building, 70 trees on Douglas, new benches and trash cans, Rawlins Building with upstairs apartments and two retail spaces!

Kathleen M. Rodgers: Castaneda Hotel! Can’t wait to stay there once the renovations are done.

Richard Lindeborg: Moving back to Las Vegas after four decades away, it was a delight to discover the connectedness of having peers whose grandparents and parents I knew, as well as their children and grandchildren.

Lydia Palomino: The beautiful people… traditions

Carol Ditmanson: Two national parks – Fort Union National Monument and Pecos National Historical Park in our neighborhood!

Sherrie Doke: We still miss LV so much and we moved away 27 years ago! It is such a unique, caring and busy place to live. The people are so varied and talented.

Paula E. Geisler: Arrott Art Gallery (now closed)

Jeanette Yara: History

Izzy Manning: People look you in the face and say good morning and smile.

Connie M. Coca: Plaza Hotel, Montezuma Castle, Highlands University, historical buildings and homes. Culture, music, language. The 4th of July Fiesta and especially friends and family. Radio stations. Mexican or southwestern New Mexico food. Our churches of all denominations.

Juanita Estrada: Who is not to Love a community where everybody knows everybody and every body’s business, but yet love one another. Viva Las Vegas!

Rose Contreras-Taylor: Beautiful parks – Plaza park, Lincoln Park, Carnegie park

Kristin Reidy: Sharon, I love working in Las Vegas and can never get enough peaceful time at the ranch. At work I often call a patient into an examination room for their eye appointment and they ask if they can wait a little longer so they they can finish a conversation with an old friend! The beauty of Vegas. Time stops and we appreciate what matters.

Kerry Holderbaum: The sight of Hermit’s Peak brings a smile each time I come home and a tear each time I leave.

Margaret Villanueva: Driving north on 84,  the old adobe church in Gilia and the sight of Hermit’s Peak in the distance, the piñones…  Almost Home!

Dolores Dodie Maese: Our nearby public lands!

Susie Tsyitee: We should brainstorm and celebrate our assets at least once a year! Thanks, Sharon! I love this thread!

Lydia Lovato: What I like about Las Vegas are the people when someone dies they are there to support you and comfort you the community pulls together.

Charlie Sandoval: History, culture, and New Mexico Highlands University

Robert Vander Meer: Location, location, location!

Please Follow, Like, Comment and Share this post. Your feedback is important to me. Thanks for reading One Roof Publishing Magazine. The publisher may be reached by e-mail at


The Skillet: Fast-casual dining

The Skillet - Las Vegas, NMFor foodies on the go

Fans of The Skillet, get ready to chow down on old favorites and new menu items. The food truck with an attitude and funky decor is now a 90-seat restaurant and bar. The new digs will be open soon in the old wool warehouse on 12th Street. Radical decor and a trendy ambiance invite diners to sit awhile. Part of the renovation included the installation of an all new kitchen and overhaul of the electrical wiring. Through the construction and revitalization of the building, owner/operators Isaac and Shawna Sandoval oversaw the process and put their unique stamp on the eatery. As talented artists the Sandovals have created an experiential dining space in a fast-casual setting. They expect the restaurant will be open by the end of the month. In this Q&A, the couple talks about bringing their vision to life.

ORP: How did the ambiance and décor of The Skillet develop?
We approached the design of The Skillet as an art installation. We used the time we had during construction to make works of art for the restaurant. Shawna and I are both artists. We have different approaches to making art. A lot of how things turned out were a product of us working together. We also had a great crew of assistants and other artist working with us to execute our vision. We worked together to create an immersive art environment. We wanted to create a space that was different, a place where people could sit and interact with artworks without being in a high-pressure situation that I think sometimes happens when visiting a museum or gallery. Some of the art was built with specific intent to the space, and some was made, and then the space was built around it. The tile work on the bar, for instance, was an idea Shawna had to take some of the design from the food truck into the restaurant. Meanwhile, the eight-foot donkey bust that I made over the course of a couple of weeks, had no specific place in the building until we finally put it up. Really, the whole processes of making the art was quite fluid. One project would influence another, and it seems to have become a new body of artwork itself.
Shawna: Our background in the arts informs much of what we were able to create in the business. The overall design is a total collaboration between us. We tend to make decisions as we go, coming up with design solutions on the fly, or in other instances, taking time to plan out larger components. The goal for the overall feel of the place was to create something aesthetically pleasing with an enjoyable ambiance, but also something with a bit of an edge that makes looking around at the artwork part of the experience.

The Skillet Owner
Isaac and Shawna Sandoval

OPR: Your food from The Skillet Rolling Kitchen was along the lines of fusion cuisine rather than typical Northern New Mexico foods. Talk about how you developed the menu in the new restaurant.
Isaac: Northern New Mexican food is – in itself – a fusion food. Chile sauce often contains a roux, which is a French technique, and dishes that we call “Spanish” are Mexican. There was a time not too long ago, that we were part of Mexico. Northern New Mexican food was very much influenced by Mexican food but it is a different cuisine than American-Mexican (Tex Mex), and to paint the cuisine of Mexico with a broad brush would be like saying all American food is a cheese burger. There is something specific and special about the type of food that is prepared in the area.

My background in cooking is Northern New Mexican food. I love to eat and try new foods/ingredients. Because of my background, I know that you can put pretty much anything in a tortilla and it has the potential to be awesome. When planning our menu, we wanted something different, but relatable. Shawna and I really wanted a fun menu, that wasn’t too fussy or would take too long. Most of the items from our food truck menu will still be available, along with new burritos and an appetizer menu. Our menu has items guests will be able to share over a beer or get a fast bite.
Shawna: We wanted to stick with many of the same menu items offered at our food truck because it is the food that helped us develop our customer base to begin with. We are keeping the fast-casual aspect of the menu knowing our customers appreciated that they could get in and out quickly at lunch with a satisfying meal. We are expanding the menu quite a bit to include more appetizers, salads, and burrito creations with new flavor combinations.

ORP: Will it change seasonally or as you are inspired as chef?
Isaac: As a food truck, we tried to keep our regular menu items while integrating new or different items throughout the year. Once we get settled with the restaurant we plan on doing regular daily specials, and offer something different. For instance, every Friday we might have a chicken fried steak with coleslaw and Mac and cheese special but it might be wrapped into a burrito. At this point it’s hard to say, I am too excited. I think with having a bigger kitchen than the food truck kitchen, the possibilities really grow.

ORP: What advice did you get from your entrepreneurial parents that gives you confidence about opening your own place?
Isaac: My parents have been our biggest guidance throughout this whole project. They have years of experience in the industry and are very knowledgeable about restaurants. I have grown up watching them work day in and out, dealing with customers and see how they handle employees in a professional manner. I have worked for my parents for many years now; everything I know, I know because of them.
Shawna: Hard work equals success. It’s a tough business at times, but with owner dedication, the restaurant business can really be rewarding.

ORP: What influenced your decision to expand from the rolling kitchen concept to a brick and mortar restaurant?
Isaac: The major influence was the support we had. We were a food truck for three summers before we decided to fully commit to a restaurant. Every year we were open we grew a larger following and grew slowly, adding new art to the environment, and integrating live music. At the end of the day, we were really at the mercy of Mother Nature. During the monsoon, we would get rained out. In fall, winter could be five minutes away and last until the first week of June. It created an inconsistent schedule that was bad for business. When the opportunity to purchase a liquor license came up, we knew a brick and mortar restaurant and bar would be a good undertaking.
Shawna: We learned a lot about the food business with the food truck and we were ready to scale to something bigger. The new location is the manifestation of our need to see our dreams for our business fulfilled.

ORP: How many do you expect to employ?
Isaac: We will employ bartenders, kitchen staff, cocktail servers, security, and dishwashers, 20-30 in all.

ORP: What is your food philosophy in terms of fresh and locally sourced when possible?
Isaac: In a perfect world everyone would be buying direct from local farmers. In that world, we would be eating green chile, squash, onions, some peppers and beef or lamb. In that same world, we wouldn’t be eating guacamole or sushi. When the food truck was open, we used locally raised eggs, which I loved, but near the end of the summer the chickens had a hard time producing enough eggs for the truck. I try to go to the farmers’ market on a weekly basis and buy what I can, but at the volume our food truck produced we had to outsource. That said, we do prepare most of our dishes from scratch or make them as fresh as possible.

ORP: What appeals to you about being a culinary entrepreneur?
Isaac: I love working with my hands. I love that cutting a case of tomatoes can become a meditation. I love that the situation in a kitchen can go from 0-100 in a matter of minutes. I love the rush of getting long tickets coming out of the printer. I love taking an ingredient and changing it into something completely different.
Shawna: We grew up in the business, Isaac with his family here in Las Vegas. My very first of many restaurant jobs was washing dishes. After graduating college, there was something about the business that kept pulling us back in. We love the challenges and being our own boss. Seeing our vision make people happy, creates a lot of satisfaction for us.

OPR: What are your hours of operation?
Isaac: We will be opening at 11 a.m. ’til close, Monday through Saturday.

ORP: Will reservations be recommended?
Isaac: Our restaurant is a fast-casual environment. We can seat about 90 people in the restaurant and 25 of those seats are at the bar. Outside, our two patios can seat another 50 plus a standing bar. We will be a different dining experience than what some might be used to. Customers order at the counter; we will not have servers. We will have cocktail servers to take drink orders and bring food out. We will also take call-in orders to go. We want The Skillet to be a place where people can get something delicious fast and easy.

ORP: What are examples of specialty drinks you will serve?
Isaac: We have a wide variety of really refreshing margaritas and cocktails. One example of a cocktail we offer is the Red Dawn, made with hibiscus tea, tequila, and grapefruit juice.

ORP: Do you plan to have live music/entertainment?
Isaac: Last year we had a band or musician playing once a week for most of the summer. We are reaching out to local talent, and traveling bands to play throughout the year. If anyone is interested in playing or performing they can email us a sample of their work at or contact us on our website

ORP: What is your anticipated opening day.
Isaac: If everything goes as expected, we will open by the end of the month.


The skinny on The Skillet:

What: The Skillet
Location: 612 12th St., Las Vegas, NM
Phone: 505-563-0477

Instagram: @giantskillet
Facebook: The Skillet: Rolling Kitchen and Catering
Donkey image: Courtesy photo

Tasty Casserole for a Crowd


Add a bit of flair and color to the table with a bright centerpiece

Potluck Pleaser:
Enchilada Casserole
Serves 12
Pre-heat oven to 375 degrees1 Lb Lean ground beef
1 Small onion diced
1 Small can diced Ortega green chile
Garlic powder, salt and pepper to taste
2 Tbls Olive oil

2 Cans Old El Paso Enchilada Sauce (mild, medium or hot)
1 C Beef Broth
1 C Carnation Evaporated Milk
4 C Grated Colby-Jack cheese
24 Corn tortillas

Sauté diced onion in olive oil. Add ground beef and season with garlic powder, salt and pepper. Add diced green chile and cook through. In a large pot bring enchilada sauce to a boil. Add cooked ground beef, beef broth and milk. Bring to a boil. Lower heat and add 2 C of cheese. Stir to prevent sticking until cheese in incorporated through the mixture. Remove from heat.

Spray a 6 x 9 oven-safe dish with Pam or similar spray oil. Dip six tortillas in the meat mixture and line the bottom of the pan. Spread about 1 cup of the meat mixture over the tortillas and sprinkle with cheese. Repeat the layers until all the meat mixture and cheese is used up. Bake in 375 degree oven for 30 minutes. Remove from oven and let stand for 15 to 20 minutes before serving.

Serve with Spanish Rice and tossed salad.

For a Green Chile Enchilada casserole variation:
Replace beef with 2 to 3 C of chopped chicken
Substitute El Paso Green Chile Enchilada Sauce for red.
Use chicken broth instead of beef.

Image: clipartcom


Chicken Anyone? Not For Me!

Chicken YellYou can apply nut job to my character profile. My ever so slight wackiness has to do with food generally, and chicken in particular. This if from someone who has included chicken and eggs in meal preparation since forever.

…And then I found out chickens eat meat. Meat. Chickens eat meat. They are carnivores. AND, they eat pretty much any kind of meat – frogs, snakes, other chickens. The most alarming meat they eat is – I looked it up on Google, so it has to be true – mice. Chickens. Eat. Mice. This is information I could have done without. I am phobic about mice. I have not been able to eat chicken or anything related to chicken since I found this out. Do you have any idea how many products have chicken, eggs, or chicken products in them? A lot.

I’ve tried to reason with myself.

Sharon, you’ve eaten chicken all your life. It is no different today than it was the last time you ate it. Chicken didn’t kill you then and it won’t kill you now.

And yet, every time I lift something to my mouth that has eggs or chicken in it, I see a mouse tail trailing out of the beak of a chicken. I KNOW. It’s completely unreasonable. My husband says I’ll get over it. Maybe, but at the moment poultry of any kind is off the menu in our house.

To make matters worse, I just found out through a “Reader’s Digest” article entitled 50 Things Food Manufacturers Won’t Tell You, that the bacteria responsible for sourdough bread originally came from – GET THIS – rodent feces. Excuse me? Rodent feces?

I can live with crushed bugs – barely – providing the red color in some products. I can accept – marginally – that it’s okay for manufacturers to have up to 30 insect parts per 100 grams in peanut butter. (Before I read the article, I had just bought a 28-ounce container of JIF!) I can believe without question that labeling on products is not to be trusted. I can’t abide the idea of putting MY FAVORITE BREAD OF ALL TIME down my gullet knowing it’s “starter” involved rat shit. Sorry. Just can’t do it.

So here I am in my food fog of not knowing what to eat, because let’s face it, as my dad used to say, “If you don’t eat the food they say is bad for you, you run the risk of starving to death.” At the moment I’m eating fruits, veggies, nuts, and grains. Turns out those are all pretty good for me, so I guess that’s what I’ll be living on for now, unless of course I start obsessing about genetic changes made to seeds to enhance growth and longevity, or about the pesticides used to ward off bugs, fungi, and plant diseases of varying kinds.

Oh, Lord above, I’m going to starve to death!

I would love to say this is all tongue in cheek, but I just threw away my last loaf of sourdough bread, and I haven’t knowingly eaten anything chicken-related in nearly a month. That jar of JIF may never see the light of day.

I know, nut job, right?

Happy eating!

(Author’s note: I wrote this in June 2016 and I’m back to normal – whatever that is! Chicken and eggs are back on the Vander Meer household menu.)

Thank you for being a reader/subscriber. It is my goal to present informative, interesting and creative content on this site. Your likes, shares and comments are welcomed and hugely appreciated.

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