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myself
Over 90 days ago
Female, 156
United States
Forum
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I think it's important that you go with your gut feeling, whatever it is for whatever reasons. I say this because personally, I respect a strong man and can only really feel secure with someone I can follow and not someone I must lead.
That's my $0.02- Good Luck : )
That's my $0.02- Good Luck : )
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this tread inspired a story today which is still under review- thanks everyone : )
Take Your Clothes Off And Finger Yourself
Tags: voyeur, masterbation, prostitution, anal, hardcore
My story is rough in content.
edit http://www.lushstories.com/stories/voyeur/the-truth-hurts.aspx
Take Your Clothes Off And Finger Yourself
Tags: voyeur, masterbation, prostitution, anal, hardcore
My story is rough in content.
edit http://www.lushstories.com/stories/voyeur/the-truth-hurts.aspx
Active Ink Slinger
-soaking your ham in 7up/sprite over night before baking makes it yummy and sweet
-rubbing bacon fat on the turkey before baking makes the most golden skin that seals in moisture absolutely
-Don"t prick your meat and allow the juice to run out while cooking-let meat rest 1min per pound to let juice settle : )
-rubbing bacon fat on the turkey before baking makes the most golden skin that seals in moisture absolutely
-Don"t prick your meat and allow the juice to run out while cooking-let meat rest 1min per pound to let juice settle : )
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Quote by roccotool
To cook the rice just right, use a 2-1 ratio of water (or chicken broth) to rice; for example, 2 cups broth to one cup of rice.
bring to a low boil (or the pot will overflow) for 3min- cover and simmer on low for 20-30min or until done- fluff/cover/let sit on cool burner for 5min
: )
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Breast feeding does move your body. In fact in the beginning with each suckle, the uterus contracts as well, the vagina contracts naturally putting our body back to normal. It is a necessary furious process that moves a woman's pelvic area only second to childbirth.
: )
: )
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No, I did not feel sexual while breastfeeding my babies.
Although, the sensation of my man suckling as if nursing, sometimes softly, and always when he does it hungrily, is a major turn-on and it causes an immediate reaction in the pelvic area. When a man wants to receive breast milk, it can be a major turn-on for both. Especially after the initial healing process and her body is in better shape. mmmmmm : )
Although, the sensation of my man suckling as if nursing, sometimes softly, and always when he does it hungrily, is a major turn-on and it causes an immediate reaction in the pelvic area. When a man wants to receive breast milk, it can be a major turn-on for both. Especially after the initial healing process and her body is in better shape. mmmmmm : )
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What's the difference in a person wanting long hair short or short hair long?
For me, I've always had long until I finally cut it short and loved it. Then I met the love of my life and knew he liked long even though he always made me feel it wasn't important at all.
So of course, I'm growing it long again. : ) I would do anything for him because I love him and because he deserves everything I can give him.
For me, I've always had long until I finally cut it short and loved it. Then I met the love of my life and knew he liked long even though he always made me feel it wasn't important at all.
So of course, I'm growing it long again. : ) I would do anything for him because I love him and because he deserves everything I can give him.
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this is not mine but it was very good
Salisbury Steak with Mushroom Gravy
Yield: Makes 6 servings
Ingredients
* 1 large onion, chopped and divided (about 2 cups)
* 3 tablespoons vegetable oil, divided
* 1 garlic clove, minced
* 2 pounds ground beef
* 2 large eggs, lightly beaten
* 1/4 cup fine, dry breadcrumbs
* 2 teaspoons prepared mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon salt, divided
* 1 teaspoon pepper, divided
* 1 (8-ounce) package sliced fresh mushrooms
* 3 tablespoons all-purpose flour
* 1/2 cup dry red wine
* 1 1/2 cups low-sodium beef broth
Preparation
Sauté half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and sauté 30 seconds. Remove from heat, and let cool.
Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.
Cook patties in remaining 2 tablespoons hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done.) Remove patties and set aside.
Add remaining half of chopped onion to drippings in skillet, and sauté over medium heat until tender; add mushrooms, and sauté 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute; whisk in wine, broth, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 5 minutes.
Place patties in a lightly greased baking dish; top evenly with gravy.
Bake, covered, at 350° for 25 minutes or until done.
Note: To reheat, bake, covered, at 350° for 45 minutes or until bubbly.
Instead of whisking in the flour, I browned the flour in the steak fat after removing the patties. Cooking the flour to a nice dark brown and then adding remaining onion and then mushroom to the roux until cooked and then adding broth a little at a time while stirring makes a very nice dark gravy to pour over the steaks. Don't forget to add the remaining salt and pepper. : )
Salisbury Steak with Mushroom Gravy
Yield: Makes 6 servings
Ingredients
* 1 large onion, chopped and divided (about 2 cups)
* 3 tablespoons vegetable oil, divided
* 1 garlic clove, minced
* 2 pounds ground beef
* 2 large eggs, lightly beaten
* 1/4 cup fine, dry breadcrumbs
* 2 teaspoons prepared mustard
* 2 teaspoons Worcestershire sauce
* 1 teaspoon salt, divided
* 1 teaspoon pepper, divided
* 1 (8-ounce) package sliced fresh mushrooms
* 3 tablespoons all-purpose flour
* 1/2 cup dry red wine
* 1 1/2 cups low-sodium beef broth
Preparation
Sauté half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and sauté 30 seconds. Remove from heat, and let cool.
Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.
Cook patties in remaining 2 tablespoons hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done.) Remove patties and set aside.
Add remaining half of chopped onion to drippings in skillet, and sauté over medium heat until tender; add mushrooms, and sauté 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute; whisk in wine, broth, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 5 minutes.
Place patties in a lightly greased baking dish; top evenly with gravy.
Bake, covered, at 350° for 25 minutes or until done.
Note: To reheat, bake, covered, at 350° for 45 minutes or until bubbly.
Instead of whisking in the flour, I browned the flour in the steak fat after removing the patties. Cooking the flour to a nice dark brown and then adding remaining onion and then mushroom to the roux until cooked and then adding broth a little at a time while stirring makes a very nice dark gravy to pour over the steaks. Don't forget to add the remaining salt and pepper. : )
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John Lennon - The Last Interview, 12/8/1980 Part 16
http://www.youtube.com/watch?v=itizfkFN2pU&NR=1
http://www.youtube.com/watch?v=itizfkFN2pU&NR=1
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Quote by She
For a sauce where onion is required here is a way how to avoid unwanted pieces of it in the sauce.. while is on fire with some oil in it and it's getting gold add some wather in it (coupe of times) and wait to waporise and repeate, wather and salt will get your onion to melt
good tip
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Quote by WellMadeMaleQuote by myself
I love Stroganoff : )
a mini chocolate bar in a hot cup of coffee with cream is goood!
The next time I make stroganoff, you're all invited. We'll have chocolate bars in coffee (or tea) too!
Nudie, I have a toga you can don if you wish to sit at my table.
lol -thanks for the invite and the toga ; )