Donator Wallpaper | Lead Underground.net: Uncanny Erotica

Donator Wallpaper

26 Oct


Hal­loween Wall­pa­per: Gally look­ing like the foxy demon owned whore that she is…oops spoil­ers. But yeah here…donate a cou­ple bucks and you can have two ver­sions of this sweet thing!

  1. Decide to Donate
  2. Click the Wall­pa­per thumb­nail to donate $5
  3. Once I get the email from pay­pal I will email you the link, user, and pass­word to Al’s Lockbox
  4. Log in, down­load the wall­pa­pers you want, and log out
  5. The pass­word for the Lock­box will change ran­domly so I ask you not to ran­domly post it about or give it away, same with the wall­pa­per! YOU PAID FOR IT! KEEP IT TO YOURSELF!
  6. The next month same deal. I will keep an archive of wall­pa­pers to be released at the end of the year for a group price but until then once the paper is down it’s down until the next year so down­load it while you can!

Hal­loween Wallpaper


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5 Responses to “Donator Wallpaper”

  1. Justin 28. Oct, 2009 at 11:15 pm #

    Amaz­ingly good!

    Reply
  2. oriendomo 05. Mar, 2010 at 12:08 am #

    Hi guys,

    I know this might be a bit off topic but see­ing that a bunch of you own web­sites, where would the best place be to host. Some­one rec­om­mended I use [url=http://bit.ly/aTAtZb]Blue Host[//url] for $6.95 a month which seems like a great deal. Any­one here on leadunderground.net using them?

    Reply
  3. johndolasager 08. Mar, 2010 at 4:55 am #

    The French gourmet cheese Bleu d’Auvergne has a won­der­ful aroma, a rich taste; the salti­ness increases with the inci­dence of vein­ing. The over­all fla­vor is piquant but not overly sharp. Bleu d’Auvergne started life as an imi­ta­tion of Roque­fort, using cow’s milk in place of sheep’s milk. Leg­end has it that a peas­ant, around 1845, decided to inject his cheese with a blue mold that he found grow­ing on his left-over bread (the motto being, waste not, want not). And thus, the gourmet cheese Bleu d’Auvergne was born. This French gourmet blue cheese comes from the region of Auvergne and the cheese is made from milk of Salers and Aubrac cows. The rind is very thin and so the cheese is usu­ally wrapped in foil. The cheese is rich and creamy with a pale yel­low color and scat­tered holes and well-defined greenish-blue vein­ing. We cut and wrap this cheese in wedge of 8 ounces and 1 pound.

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    Reply
  4. shillaflisa 01. Apr, 2010 at 3:30 pm #

    hey ..

    I am new here and i found this forum really inter­st­ing , i have been keepp vis­it­ing this forum and read­ing since ages finally i decided to join .
    hope to see some more cool stuff in the future

    Reply
  5. Jaerdfaul 02. Apr, 2010 at 3:11 am #

    hey all

    I fig­ured it would be a good idea to intro­duce myself to everyone!

    Can’t wait to get to know you all better!

    –Mar­shall

    Thanks again!

    Reply

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