If This Place Was Just Called "Dave" It'd be Weird

First let me preface that all of the photos I took were done by my phone. Not even my new fancy phone, my old one that had a crack in the lens. In a place like Dave and Busters I really didn't feel safe bringing my camera camera so apologies for the slightly fuzzy and kinda crappy shots.

Plus lugging a high-end digital camera around while trying to balance a beer and steer on some Fast and Furious machine would totally suck. So there's that as well.

Anyway, Tucson finally got itself one of these mega-clusters of food, booze and games and its about time we say. Located in the Tucson Marketplace area just off of South Park Avenue and East Benson Highway, nestled between a movie theater and a god awful Asian buffet (that surprisingly serve decent quesadillas, go figure) Dave and Busters is the kind of family Petri dish of overly excited kids, bored teens, half drunk dads and cell-phone staring moms that you always dreamed about.

I think we've been to one, maybe, back in either California or Texas and, if blurry memory serves, it was kind of fun. So on a searingly hot day with convection oven winds, the Homeskillet crew rallied up and set out to eat, drink and get high score.

This is what went down.

Full on Vegas mode with this place

The way Dave and Busters works is this: If you wanna play games, which you totally do, you purchase a Power Card, which is a card that you 'power up' with cash and can 'recharge' once your credits get low. Like $30 gets you 200 credits, or something like that. Each game requires a certain amount of credits. For example, Skee-Ball is perhaps 2 credits but some surround sound IMAX 3-D type game will be, say, 12. You get the idea right? Most places like this have the exact same method to take your money. But...whatever.

We went on a Wednesday, which we highly recommend, because on Wednesdays all games are discounted. That 12 credit IMAX 3-D game is now 6 credits. Get it? Good. So we loaded up our Power Cards then went to the bar to get slightly loaded.

So sweet, so unnecessary 

Note to all readers: Avoid any and all glow in the dark / snocone / anything that has gummy worms hanging from them drinks. They are pricey, they suck and most of all they are sugary frosted glops with a hint of booze. Just stick to your usual cocktail or beer. Trust here. In fact, the pours we got from the young bartender were actually kind of impressive. So stick with what you know.

As we were sipping away, we couldn't help but notice that the whole stretch of the room, equipped with a restaurant, sports bar, separate eating area and huge game space, looked and sounded a lot like a Las Vegas casino. With the exception of cigarette smoke (you can't even vape in D&B's, thank jeebus) we could have been at some bar in the Venetian, except the one armed bandits were replaced with Big Buck Hunters and Pac Man games with screens 10 feet high.

While we were surveying our afternoon territory, we were beginning to get a bit grumbly in yon tummy so a glance at their menu was in order.

Um...okay!

The fare at Dave and Busters is kind of what you would expect. Pages of hot wings, "shareable" appetizers loaded with sliders and cheesy bacon covered fries, nachos, burgers, meat stuffed sandwiches and deep fried cheese.

Eh.

What was kind of surprising was their selection of salads such as an apple pecan option, a baby kale Caesar and Thai chicken chopped. These actually didn't sound too horrible.

There's also a wide selection of pasta dishes, steaks, ribs, seafood and even a tomato feta soup. Not bad D&B, not bad.

Here's the thing: They put calorie counts on each dish so you know what you are getting into before ordering. No sodium count because if they did, no one would order any of this stuff. Or carbs, Or sugar or saturated fat. I'm thinking the food at D&B is loaded with unnecessary amounts of salt and sugar, enough to put any diet right into the dustbin.

It is absolutely rare here to find a dish under 1000 calories. There's a grilled salmon for about 800, most side salads and soups hover around 200...and that's about it. I mean, you're not coming to Dave and Busters for its farm-to-fork chef driven dishes, you're here to grub on some sloppy and slightly not bad food and play arcade games till your eyes bleed and your thumbs go numb. Right?

Taking a walk around the dining area, the food actually didn't look all that bad either. But between the 5 of us we opted to go for something called, yep, Fives All Around. This long plate came loaded with 5 pieces of chicken quesadilla, 5 pretzel dogs, 5 crispy shrimps, a bunch of dipping sauces and house cut crinkle chips. This monster app was over 3000 calories but, hey, between the 5 of us, for each, that's like, uh...let's see. Carry the 3 into...umm...

Oh forget it.

Anyway, the food wasn't horrible. So...there's that.

Wait, did you wash that cube before...oh nevermind

Then it was time to get down and play some games. This is what Dave and Busters is all about anyway.

We wont get into too much about this because, you know, this is a food blog, but we will say the games were new, clean, loud and fun. Most of the racing games came equipped with wind machines to give you that extra feeling of speed and vigorously shook as well. I spent a lot of time playing the Star Wars Battle Pod. Literally you are in an enclosed game egg and you get to fly X-Wings, Snow Speeders and Speeder Bikes. So many credits went bye-bye with this game. A must do for serious Star Wars nerds.

That and Mario Kart in which you can compete with three of your friends. A good hour was spent doing this one. So freakin' fun.

Not even between the 5 of us, nope

So there you have it: The Tucson Homeskillet does Dave and Busters. We had a great time, it was really hot out so we stayed cool and we were kind of impressed with the bar style family fare they served. I mean, we really didn't eat any because, well...why would you? I mean, the food here has to be better than the neighboring buffet (will not give its name but....you'll see when you get here, just don't...) but when we come back, which we so will because we still have a bunch of credits on our Power Cards, we might go nibble a bit here and there.

But we are going to share! Just don't trust the nutritional scree of caloric blood pressure infusers they serve up.

But they do have tot-chos. And if you know us, we love us some tot-chos.

Next time Dave and Busters.

Next time...

And you know what...it wasn't horrible

Camera, Typing, Eating and Drinking
"Metal" Mark Whittaker
It's Too Hot Out, 2017

Metal Influence:

THE SWORD

"Warp Riders"

"Wait...That Tiki Bar On Broadway Serves Food! Really? I Didn't Know That."

You probably haven't been here since college. But...you know this place.

Kon Tiki.

Yeah, that Polynesian themed island getaway bar that serves up some serious drinks in kitchy goblets and steins up on Broadway and Swan. You know, Kon Tiki. Remember? You 'member.

In college you most likely came here because the drinks were huge and strong and they had a happy hour that dished out some free grub. You were young, you were broke, you wanted to get faced so this was the place you probably ended up in.

Right?

Probably.

The free happy hour buffet...um, thanks but no thanks, although the meatballs were good

But now you're all grown up and you haven't been back since you graduated. You have a real adult job, you drink real adult drinks, you eat at real adult places with white linen set tables or tolerate locations that have jungle gyms and Whack-A-Moles for your kids to play with as you talk about adult things with your adult friends as you sip those adult drinks.

Why should you go back to Kon Tiki after all these years? That's, like...college era you. Right?

So why a feature on Kon Tiki, a bar most Tucson residents have been to at least once, be it voluntarily or talked into by ne'er-do-well roommates?

Uh...because of the food, dude. It's good.

Real good.

Real adults drinking, um...well they're drinking all right

Honestly, we kind of forgot about Kon Tiki too and the fact that they actually served food there. No, seriously.

A few years back, when the Homeskillet was just a once in a while / if we felt like posting 'blog lite', we did a feature on Kon Tiki as part of a short lived series where we buy a Groupon for random places, eat there and talk about it. We did like one or two, maybe three, Groupon article things then just moved on, or forgot about doing it all together. Anyway, even back then we were all "Oh yeah, the food here is great."

So you're probably reading this going, "C'mon, the food can't be that good. Kon Tiki?  It's a weird drunky bar and that buffet kind of sucks. Even if it is free."

Work with us here people.

Monkeys On A Stick, a classic and oh so tasty

True. The gratis fare isn't the subject here. That happy hour buffet is just free vittles for folks that need a bit of a buffer when it comes to quaffing much of their hell grog and it's cool that they do it in the first place. Its just chips, veggies, some dip...stuff like that. But they do put out some of their BBQ meatballs and those are pretty tight. Honestly its just some bits of bites, cheap as free, to keep you going and that's that.

No, you gotta order off the real food menu here kids. Trust us.

Okay, look...check this out.

Hawaiian fish tacos...just like the god Tangaroa used to make

If you can recall Homeskilleteers, a few weeks back we ended up eating the self-proclaimed "Best Burger and Burrito in Tucson"...and they sucked. So bad in fact that we needed booze immediately. Just a few blocks up was Kon Tiki, so we got ourselves a large vessel filled with all of the alcohol and some well needed tasty food.

"Oh wow," we all sort of said as we bit into our nibbles. "The food here is good. Maybe we should write about it."

Um...okay.

And here we go!

The Loko Moko, a delicious burger with an egg on it...so tropical!

So in true Tucson Homeskillet fashion we gathered up some of our closest and bravest friends and decided to order, oh, one of each from the menu.

Both the drink and food menu. C'mon, what else would you expect?

Anyway, here are the results:

JB looking concerned as Rizz slurps down another sacrificial mind drink

First, yeah, the drinks were really strong, as expected. Probably just as strong as when Kon Tiki first opened in the '60s and when you used to come here with a fake I.D. once finals were over with.

We got something called the Pele, named after the pissed off goddess of volcanoes and, boy howdy, did that thing live up to its name. Fiery, powerful and sort of lava like as it went down the gullet. Another called the 'Greenpeace' which felt like washing down a fine lawn mulch but with a distinct fruity alcohol kick to the cajones. Then there was the Fog Cutter, something called Lights Out, the Creepy Tiki, Maiden's Downfall and so forth, all of which did not list ingredients (which is probably for the best) but instead came equipped with brief descriptions of just how you might feel after you finish one:

"If strength you need, drink and it shall be granted!"

"Virgins beware!"

"The original drink was intended for a sacred ceremony until some white man found the recipe!"

Stuff like that. You get the picture.

Moa Nui chicken in coconut sauce...amazing

The crew was getting a bit tipsy but then the plethora of food arrived.

The ton of appetizers was daunting, but oh so delicious. The egg rolls were deep fried yet filled with a garden of vegetables and served with a mighty teriyaki and a sweet and sour sauce so there was a fun balance between decadent and sort of, kind of, "healthy". The BBQ ribs were hearty and sticky and fall off the bone tender. We got our pot stickers steamed which counter balanced the amount of weighty fare that was spread before us. Really good, stuffed full of savory pork with a good chew to the dumpling casing.

Then, of course, there was the classic: The Monkeys on a Stick. Tender, marinated bites of perfectly cooked medium rare steak served mini kebab style. This is essentially what saved us after eating crap food just a few blocks away. Accompanied with a stout viscid dipping sauce this dish is what you need on a daily basis.

So good.

Angry volcano deity sized pile o' rings

As people were queuing up for the free fare at the buffet, we were getting looks from all sorts; bug eyed at the amount of food we had on the table.

"Wait, they serve food here?", I overheard a portly guy ask his doppelganger wife as they glooped ranch dressing on mini carrots and ruffly potato chips atop their drooping paper plates.

Well, we hate to say it buffet jockeys, but you are officially eating food here, so, yes, they do serve "food". But if you mean like burgers, steaks, ribs, shrimp and lobster tails? Yes. Yes, Kon Tiki serves food.

And not just any kind of food, really tasty food with a distinct tropical influence.

So what are you waiting for? Do what we did and dive in!

Possibly some of the best egg rolls in town

The Loko Moko is a half pound burger of good ground beef, seasoned and cooked to order with a nice runny egg on top; it was really hefty, juicy and delicious.

There was also an order of fantastic fish tacos that were tangy and flaky with a crisp slaw and finished with a spicy aioli drizzled over. The house club sandwich could feed about three people but one of us took it down in no time flat. Piled high and served with piping hot fries, this one made us want to join whatever club they had going on, one where we would look like that Israel Kamakawiwo'ole guy in no time flat if we kept eating the way we were.

In fact, all of the plates were generous and all of it really yummy.

No really.

Jana happy/nervous about the size of her chef salad

More drinks, more food, more weird looks from bar patrons.

There was ten of us, but the feast on our tables mashed together looked as if we were on some sort of medieval gorge feast, one that would encourage many trips to the vomitorium so we can continue with the eat-a-thon.

"What did you order?"

"Oh, this is the Moa Nui."

"What's that?"

"It's, uh, a big chicken breast served with this amazing coconut sauce with a side of perfectly cooked rice and a ton of seasoned grilled vegetables."

"Good?"

*not responding because of shoveling more food in face*

The Tucson Homeskillet eating all of the foods

Alright, here is where we have to give some kind of critique.

Our server was amazing, but she was the only one on the floor so sometimes our orders took a bit longer than expected. Big whoop, it happens.

But here's the clincher:

Kon Tiki does not have a modern computer POS ticket service, something that like 90% of busy establishments utilize because, oh, we don't know, it's the 21st century and efficiency is as easy as pushing a few buttons. Sure it might cost a few extra (thousand) dollars but in the end it is so worth it. Our poor but awesome server had to divvy up the five separate checks BY HAND, doing the math, tax and all that using her brain and a small calculator, all the while juggling other demanding tables. So, yeah, we had to wait a while for the bills to arrive seeing as the place was jumping but not totally full and chaotic...enough to keep her very busy let's just say. It wasn't a big problem with us because we ordered more drinks straight from the bar and we were happy to do so, but if this was a table of people that didn't know how hard it is to be a server in a busy restaurant or empathize with a young person, probably in their like first or second job, ever, doing all they can to make things right, it could have gotten ugly.

So, Kon Tiki, this is the Tucson Homeskillet advising you to get a POS system for your servers. It'll make it easier on them, on you in the long run and you'll thank us and your patrons will thank you because of this.

You're welcome.

Metal Mark just had to get in on Jack and Chili's third Scorpion Bowl

Other than that, yes...Kon Tiki serves food. Not just bobbles of celery and broken pretzel fingers on the buffet table, but real authentic and fantastic food.

When you were going to the U of A you probably ate nothing but ramen or crap corporate pizza when you scored a coupon from the bookstore and, at the time, couldn't afford the "adult" prices from the Kon Tiki menu. Not that we're saying Kon Tiki is pricey, oh no, not even close, but when you are 19 with nothing but loose change in your pocket and school debt piling up, a $12 steak might as well be a Bugatti sports car. Thing is, you can't eat a Bugatti sports car. So...where's the fun in that?

Yeah. We don't know either.

Now you know, you gotta go

Now that you are all grow'd up and adulting like a mofo, you should go back to ye olde stomping grounds of Kon Tiki, get yourself a proper drink and order up some really grand food. It's fun, it's local, it's kind of a Tucson tradition and most importantly it's really scrumptious.

Unless you're still in college and are broke as all living heck so you just might have to wait a while. If you ask us we suggest dropping out of school, selling all of your text books and then just blowing it all on a drink and food fest at Kon Tiki. If you do decide to do this, just call us up and we'll show you how its done.

Just kidding. Stay in school kids.

Forget that. Have you had the Mahi-Mahi here? Oh my gosh, so good.

Whatever. You're an adult, you make the decision. But if we were you, we'd just eat Monkey Sticks all day and drink Zombies till we start walking like one. That, of course, is up to you.

Uh huh. Just what we thought.

See you here...

Thanks Kon Tiki!

Camera, Typing and Eating
"Metal" Mark Whittaker
At the Summer Solstice, 2016

Metal Influence: 

GRUESOME

"Savage Land"

American Flying Buffalo: Your New Food Truck Obsession Starts Here!

If we know one thing about food trucks here in Tucson is that if they have a specific dish or style they usually just stick with that. Taco carts sell tacos, hot dogs do hot dogs, crepes are all about crepes...you get the idea. That's normally the norm. But what if I were to tell you about a new truck on the block that is chopping it up and serving up dishes that are as diverse as the heritage of it's chef and owner. I hope you would say, "Bring it on Metal Mark!", because I know you're cool like that.

Enter American Flying Buffalo.

On a chilly evening, all you need is American Flying Buffalo

A brief history. 

The man behind the flavor madness is Eddie Bickel, who has been bartending now and then at the Saddlehorn Saloon for quite some time. Thing is, Eddie is a natural cook, always has been, so one day he decided to bring in some homemade wings and serve it up to his bar regulars. Turns out, they were some of the best wings anyone had ever had. His business started to grow at the bar but not just for his drink slinging abilities. People were actually lining up for his food, not just the booze. Since it was always a dream of Eddie's to open up his own restaurant, he gathered up what resources and backing he could and before you know it, he is the proud owner of a bright orange truck to deliver amazing food to the (essentially) good people of Tucson.

"I had just won the Best Wings in Tucson from the Easter Seals foundation and was looking to bottle my own sauces", Eddie notes while turning chicken and burgers on his long grill from the back of the truck. "Originally the name started out as Arizona Flying Buffalo with the slogan 'Bring Your Taste To New Heights'! I actually got some product into a few local shops and they did really well. To reach a larger demographic, I changed the name to American Flying Buffalo so I pulled them from the shelves and just decided to open up my own restaurant, which has always been my dream. 

"I still want my sauces to be in stores but, really, I wanted my own place to get going so people know where it actually comes from."

Burgers and lemongrass chicken on the grill 

Sure Eddie has amazing wings and incredibly addicting sauces to go with them, but with a full service food truck, it was time to start looking into expanding his culinary horizons. 

Born in Vietnam to a Vietnamese mother and Dutch/German father, he was exposed to a grand plethora of diverse flavors and dishes from all across the globe seeing as his family was also influenced by French cooking (if you know your history, you know the French had a huge impact on the Vietnamese during their occupancy...oh just read about it HERE) and even American and Mexican cooking as well. 

Eddie and his "secret burger seasoning"

"Growing up, my mom used to bar-be-que all the time on weekends and everyone would come over to eat," muses Bickel over rising flames from his grill on a drizzly evening in front of Danny's Baboquivari. "Once the marinaded meat hit the grill we could smell it and see the smoke and we'd all come running. Everyone thinks their mom is the best cook but my mom is the best chef ever! 

"Our dinner table during the holidays was full of everything: turkey, eggrolls, ham, tamales, roast beef, salsa...you name it. I always tease her about teaching her how to cook when in reality she was the one that taught me how to cook."

Well all that time with mom really paid off. Eddie and American Flying Buffalo dole out some of the best mobile food fare around. With a sundry of styles and flavors, on any given night you really don't know what the menu might entail. But one thing is for sure, you will always be treated to a huge and delicious burger and a steaming bowl of his signature pho.

"It's like what Anthony Bourdain said", Eddie says with a grin, "'I would burn down cities for a great bowl of pho'. Ha! What I love so much about pho is that you can add anything you want in it. My pho comes from an old family recipe and it's just slow slow cooking and you gotta always remember to skim the top." 

Another happy customer

"I have been cooking, seriously, since I was thirteen," informs Eddie after handing out a heaping platter to a happy patron. "I started out as a dishwasher when I was sixteen for a fish fry place in Sierra Vista. But I soon got a line cook job when they saw I had some skills. 

"Then one day I just had to quit and immediately got a job cooking at a mom and pop burger and beer place which was soon bought out by a enterprising couple. They would come into the restaurant almost everyday and get burgers. They told me it was my secret rub for the meat that kept them coming back. Eventually they cleaned house of all the lackluster employees...everyone but me! That was back in 1987 and for three years straight we won best steakhouse in town. We even won a chili cookoff in Tombstone, one that had almost sixty contestants. From there I went to Phoenix to enroll in culinary school but instead I ended up apprenticing with Chef King at the Phoenix Hilton."

Cooked to perfection

Eddie continues as he "beast mode"s his way around the truck, trying to get orders out to chilly and hungry customers. 

 "Around that time my mom opened up a Chinese food restaurant in Bisbee so I moved out there to help her out. For five years straight she won best Asian restaurant. Five years! After she retired I really didn't want to live in Bisbee anymore, so I moved to Tucson where I got a job as a chef at another Hilton, but cooking in hotels was starting to bore me.

"So pretty soon I started bartending at the Saddlehorn Saloon for extra cash and for a new challenge, then I  started bringing in my wings to the bar and then, well...the rest is history!"

Grill master Eddie doing work

And what a history.

All of the combined energies, food factions, locations and methods, really paid off for Eddie seeing as his cuisine has a very distinct rapture to it. 

The lemongrass chicken is so succulent yet so, lets say, "Tucson-ish". Is that a term? Well, it is now. Enter any Asian eating establishment and you can get, I'm sure, delicious lemongrass chicken, but it might have the same quality and distinction of so many herds of similar eateries. American Flying Buffalo bring a twist and turn to the dish, completely making it their own which is something to be savored and enjoyed to fully understand what you are reading about here. 

Same goes for the pho. There is a bite and credence to the flavor profiles Eddie creates in a bubble hue of spices and secrets he keeps in a continuum steam brew on the line. The fat noodles, the cilantro, the citrus, the perfectly rare meats, it all comes together in yet another uncommon provision of simple yet wonderful sparks of inspiration and just wanting to get the magic of a real bowl of pho to the headscratchers that might not be convinced of its glorious healing power. 

No really, on this sputtering rain evening, Eddie's pho somehow made us all feel just a little bit better. Not that we were sick...just better. 

PS: and it's pronounced FUH, not FO. Just saying. 

Delicious pho broth roiling away

Always the freshest ingredients 

Fantastic flavor, slurping is encouraged

"But what about the burgers?", you might be asking me. "You said in your header that American Flying Buffalo has some of the best burgers in town. Is this true?"

Well...yes. 

Each one weighs in at a decent half pound; a good n' hearty half pound. I got something called the Mac Daddy, which was loaded with crisp lettuce, tomatoes, onions, thick slab of cheddar cheese and a "secret sauce". Combined with his already special rub, this thing nearly killed me. And, I was alright with that. 

If I was to enter the kingdom of the otherside, face slathered in burger juice and secret sauce, with tater tot (yes, Eddie serves up tater tots, and fries too but, whatever...tots!) speckles dusting my mouth and beard, I'd do so with a dumb grin and lazy meat soaked gait, totally content. 

Then the Almighty would look down and ask, "Why are you here so early?"

I'd be all, "Fxxk it. American Flying Buffalo dude."

Then we'd have a good laugh before going off to see whatever band Cliff Burton had established in the after life.

Mackin' down on the Mac Daddy. Not a great shot because I was on  meat high and sweat (note perspiration on finger)

To make matters worse (not really but...well we were already packed in with food), Eddie had a special eggroll going that night, one that he usually changes depending on his mood and what ingredients he can get fresh that day. 

This time around it was a pastrami Reuben roll. Oh yeah, you heard it right and you heard it right here: eggroll stuffed with my favorite cut of deli meat, topped with provolone cheese, fried to perfection and served with a spicy Russian dressing. If you ever get a chance to eat these things, please do yourself a favor and do so. Check his social media, make sure he's got this going and hunt Eddie down. 

We had three servings that night. Three. After everything else we ate. Three. 

Trust me here.

Reuben rolls ready to, well, roll

Classic techniques makes Eddie's rolls so sensational

Three rolls were just the beginning for us that night

"I just love the people's reactions. I love being in the restaurant business!", beams Eddie as he tosses his famous wings. "No really. Everything from the back of the house to the front. But mostly I love it when people say I just made their tastebuds explode or that they can't get fried rice anywhere else because of me.

"People always ask me 'what's my favorite thing to cook?' All I can tell them is that I simply love to cook! Whatever. That's why I don't want to just, say, open up an Italian place because I'd just be cooking Italian food all day. Or a Mexican place, or strictly Asian. Not that there's anything wrong with that but...I just wanna cook what I want to cook.

"But running a food truck isn't easy," Eddie confesses. "We have to keep this thing extremely clean and we detail it once a week. Plus having to refuel and all...everything else is awesome. I'm used to working in small spaces so the tightness in here doesn't bother me. I really love the mobility and always serving to a new audience."

Wings are on point as well

And Eddie's thoughts on the future of American Flying Buffalo?

"I can see us opening up restaurants here in Tucson and elsewhere. That's our dream and goal. I would love to go back to that restaurant in Sierra Vista and just buy it. That's where I met my business partner Bill (Tankesly) where we worked together. It's definitely on our wish list. 

"Plus I want to get our sauces out there back on the shelves along with our seasonings and dressings. Who knows, maybe I'll write a cookbook someday!"

Then, in the midst of his flurry of activity, Eddie paused, looked at me and said:

"You know, I would like to say I wish I had more time to bake more."

Huh. Okay. 

So simple, so perfect, definitely not your basic burger

With a belly full of goodness, cooked with love, we headed out into the cold dribble of the night,  and all we could do was exhale a delighted breath which caused a rare quick steam cloud in the Tucson air. 

Later, in a beef and pho soaked slumber, I had a dream about a heaven that was lined with bright orange food trucks, manned by heavy metal bassists and serving up vegan sprout patties while blasting Jimmy Buffet records over a sea of cold soup made with the tears of a Nickleback reunion. 

Wait. Is this heaven...or?

Nevermind. Eddie's food was worth it.  

Cheers!

Be sure to follow American Flying Buffalo on Facebook and Twitter

Camera and Typing
"Metal" Mark Whittaker
Early Autumn, 2015

Metal Influence:

Bison BC