Admit it... you want her!

A lot of people who become interested in BDSM want to try being a bottom first. I have no real proof of this, but I’ve heard it numerous times from friends and acquaintances. Very few people want to try domming first, completely understandable considering how much work and thought has to go into being a top. The planning, intellectual portion of domming can be much easier if you’ve bottomed. You know what works, what doesn’t, and you go into the experience with a basic idea of things you can do.

Ok, you want a dom. How do you find one? Well, depends on a few things. Do you want it to be someone you date, someone you just have sex with, or someone you explore BDSM with without having sex with them? Decide and go from there. If you don’t want to be sexual with the person, a pro dom may be your best bet. They have a strict code of conduct and any pro who didn’t follow the rules wouldn’t be in business long. But if you want someone to date or have sex with, that’s another story. I would ask you how you usually find you sexual partners or previous significant others, this would also be your best bet for finding those things with a dom.

If you’re an internet dater, there are sites that cater to daters of a kinky nature, there is also always craigslist. If you’re someone who does better in bars or likes picking up people in person, there are also kinky bars/get togethers where you could do that and find someone who shares your sexual proclivities. As long as you’re honest and up front with what you’d like to explore and what you are interested, use whatever method you’re comfortable with.

With that said, when looking for a dom, you’re looking for someone you’re going to allow into your life in a way you’d never allow most people. You need to pay attention had have some screenings in place to assure you have the safest experience possible. Here are some red flags to look out for, good signs to look for and things you have every right to demand.

1. Look for the acronym SSC. It stands for “Safe, Sane, Consensual,” the BDSM community’s motto. Someone using it means that they both subscribe to a very important sexual philosophy and are well versed in the BDSM community.

2. Look for someone who lets you set the limits. Subs set the terms. It is all about the subs boundaries and comfort. Don’t let anyone tell you any different, if they do, they’re not worth your time.

3. Have a non-play conversation before you agree to a scene. You need to have the limits talk, discuss how much sexuality will be involved and exchange personal information. You have every right to ask for their full name, and if you are meeting in person, demand it.

4. Speaking of meeting in person, it’s common sense, but meet in a public place first. Have a friend you know and trust know where you are going, give them your dom’s full name, the address of where you will be and any other information you have. Set up a safety phone call, if you don’t call by a certain time, they call you. If you don’t answer or you do and say a predetermined word indicating you’re uncomfortable, they will call the police.  If you do go back to a place to play, make sure it is your place, you’ll be more comfortable when you know your surroundings.

5. I recommend playing on the phone or online first. This allows you to see their domming personality. Pay attention. If they push you too hard, are evasive about sharing information but demand more and more from you, if they keep bringing up something you’ve stated has made you uncomfortable, don’t meet them.

6. Don’t ever, ever meet anyone who says anything about not needing to talk about limits or not needing a safe word. They don’t know what they are talking about, DO NOT PLAY WITH THEM!

7. Last, listen to your gut. Even if everything seems fine and they are being more than accommodating, if something feels off, don’t play with them. This is all about your needs and making you feel comfortable, you can find another dom, you can’t erase a bad experience. Better safe then sorry.

So go out and play, just be safe, put in a screening process, and find the right dom for you. Any dom worth your time will be more than understanding about your requirements, and will respect you more for having them.

written by: Cleofaye

I love writing for Harlequin SPICE and I’ve been fortunate to have some fabulous covers like my Cleopatra’s Perfume cover.

Cleopatra's Perfume by Jina Bacarr

Now Harlequin covers have hit Las Vegas!  Check out this super LA Times article about a “free exhibit, “The Heart of a Woman: Harlequin Cover Art 1949-2009,” which recently opened at Paris Las Vegas.”

According to LA Times reporter, Ashley Power, the exhibit “…showcases provocative and thought-provoking images from a publishing house that has had its ‘pulse on women’s desires’ for 60 years.”

You can also buy stationery with these fab vintage Harlequin covers on the publisher’s website.   They make super Holiday gifts…and don’t forget to ask Santa to put one in your stocking, too!

Best,

Jina

Welcome to The Spice Bank Blog!!

This is part of our harvest for 2009

A little history of how we started. My husband and I worked, since 2006, on an Organic garden at our small Micro-Farm that we would be able to sell our produce. It began with a statement of, “Organic produce should not be expensive.” we were outraged at the cost of produce in 2006. We worked tirelessly on the ground to bring it up to the standard of “gold dirt”, the soil needed to have lots of nutrients put back. Needless to say 2009 showed us the bounty we had been looking for, the “taste” of the veggies was superb.

Then during the harvest a funny thing happened, I needed “pickling spice” for a batch of Bread N Butter pickles. I searched everywhere for a product that would be cost effective, good quality and tell me what was in the pickling spice. My husband and myself do not care for black pepper and we are careful about not eating even black peppercorns. Needless to say the search was on when I spoke the words of “Spices whether organic or regular should not be that expensive” BAM a new micro-spice business was born, “The Spice Bank” , we offer spices, vanilla beans, salts, etc. Check out our website at: www.thespicebank.com.

“Our mission is to allow you to try new spices or old favorites at a reasonable price. The pricing and quantity should allow you to try new spices and to replenish your stock at smaller quantities to reduce waste.”

We are excited to be on the Web with our business. Thank you for stopping by and reading our blog. This blog will be a place to find recipes, trial and errors, information on a spice, etc. Stop back by often and even bookmark it or do an RSS feed to get an update.

God Bless America!

DO PIAZA CHICKEN

A Simple recipe for the ultimate Mughlai Cuisine

By

VIKRAM KARVE

If you want a first impression of the authenticity of a “Mughlai” Restaurant, the first dish you must order and taste is a “Do Piaza” and it will give you an idea of the standard and authenticity of Mughlai Cuisine you can expect there.

Indeed the “Do Piaza” may be considered the culinary benchmark to judge and evaluate a Mughlai Restaurant.

And if Do Piaza [Mutton or Chicken] doesn’t figure on the menu, you better order Chinese or Continental, or stick to the ubiquitous “Punjabi” Butter Chicken-Naan routine!

“Do Piaza” means “two onions” or rather “double onions”.

Now how did this dish get its name?

Maybe it’s apocryphal, but legend has it that this delicious dish was invented by Mullah Do-Piaza, a renowned and celebrated cook at the Mughal Emperor Akbar’s court. One of the Navaratnas (nine jewels), it is said he could conjure up culinary delights using only two onions, and a Mughlai dish cooked in that particular style is called a “Do Piaza”.

Water is not used at all when cooking a Do Piaza.

Onions (Piaz or Pyaaz) are used twice – hence the name “Do” [“Two”] Piaza, or Pyaaza, spell it whichever way you like.

Come Dear Reader and fellow Foodie; let’s together cook a Chicken Do Piaza. It takes time, but it’s easy.

THE FIRST PIAZA

First cut a generous number of onions (the more the onions the sweeter the gravy) into rings, yes separate onion rings.

Now, in a large cooking vessel, put in the chicken pieces, add a liberal amount of curds and mix well. Copiously layer the chicken-curd mixture with the onion rings, cover with a tight lid and set aside to marinate for at least an hour.

Remember, do not vigorously mix in the onion rings; just liberally layer the chicken-curd mélange with the onion rings.

After marinating the chicken-curd-onion ring mixture for an hour or more, place the vessel on a slow fire with the lid on, and let the chicken cook slowly in its own juices and those released by the onion rings, till the onion rings are reduced to a pulp and, finally, the liquid almost dries up.

This is the first “Piaza”!

THE SECOND PIAZA

In another pan, pour in and heat pure ghee and fry sliced onions (the “second” piaza) till crisp brown, add finely chopped ginger and garlic, bay leaf, slit green chillies, cardamoms, cinnamon, cloves, peppercorns, and then an adequate amount of chopped tomatoes, stir and fry on slow fire, and when the ghee separates, add the chicken [cooked in curds and onion rings] from the first pot, and stir fry till well browned and the gravy becomes nice and thick.

I don’t like to add garam masala, turmeric, red chilli powder, or any other spice powders; but if you like it, go ahead.

I always find it best to taste the gravy and add the minimal amount of salt as necessary almost at the end of the cooking process.

Remember, do not add water at any stage or you will ruin the dish.

A “Do Piaza” cooks in its own juices – during both the first and second “piazas”.

EATING THE “DO PIAZA”

Place in a serving dish, squeeze a lemon, garnish with fresh green chopped coriander and your Chicken Do Piaza is ready to eat.

But first let’s “visually” savour the Do Piaza in our mind’s eye.

It looks appetizing – nicely browned generous pieces of succulent mutton, in translucent juicy onion rings in scrumptious gravy.

It smells good too – heavenly mouth-watering aroma wafts towards you making you smack your lips and salivate in anticipation of the gastronomic treat that awaits you.

It tastes marvellous – absolutely delicious, not spicy hot, but mild and flavoursome, the unique sweetish zest of onions is discernible and as the heavenly medley of flavours and fragrances synergizes inside you, and you feel a sense of supreme satisfaction.

Relish the Chicken Do Piaza with hot chappties, phulkas or even a piece of soft fluffy pav, and you will experience sheer bliss.

For more such mouthwatering recipes do read my foodie book Appetite for a Stroll

http://www.flipkart.com/appetite-stroll-vikram-karve/8190690094-gw23f9mr2o

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

http://www.indiaplaza.in/finalpage.aspx?storename=books&sku=9788190690096&ct=2

Happy Eating.

VIKRAM KARVE

Copyright © Vikram Karve 2009

Vikram Karve has asserted his right under the Copyright, Designs and Patents Act 1988 to be identified as the author of this work.

http://books.sulekha.com/book/appetite-for-a-stroll/default.htm

http://vikramkarve.sulekha.com

vikramkarve@sify.com

Kwezorro feat. Ekundayo, LuzWed, Spice & Actual Flame
“What’s The Matter With People”

Kwezorro feat. LuzWed “War & Violence”

Kwezorro the LatinLiun presents When Liuns Attack,
a brand new mixtape featuring Atlanta mic champions
Liuns Den. 25 tracks of danger for your thirsty
ears. Click the cover to Download.
Turn it up!

∆

macht diesmal nicht der Mai

Indy und Spice sind umgezogen, clickt mal hier

Apple strudel, when I was a kid, was something you bought from Safeway, or perhaps made from a Pillsbury box. It was sickly sweet, jammy, rather artificial-tasting, and absolutely wonderful hot out of the oven. I’ve been thinking of making a proper strudel for years, so when I saw an article about it in last Sunday’s Observer Food Monthly, I decided to make up my own version.

I admit, the tension-relieving factor would have been much higher if I had made the pastry myself. It would have been astronomical if I had made filo myself! However, I was a bit lazy today, so I used store-bought filo, which actually didn’t turn out as well as I had hoped. I know the real Viennese strudel does not use filo at all, but a flour and oil based pastry; however, I don’t have a rolling pin so had to compromise a bit.

I also didn’t peel the apples. I HATE peeling apples, but I also managed to get some of the most brilliant archetypically red (and Austrian!) apples, so I hoped the peel would add a nice visual touch to the strudel.  (It didn’t, but it also didn’t hurt, and perhaps added some needed vitamins.)

So, here we go:

Viennese Apfelstrudel
110g filo pastry

100g non-dairy, non-hydrogenated margerine
two slices white bread (approx. 130g), stale or fresh and toasted

65g dried currents (or raisins)
40mL rum or brandy
40mL fresh orange juice
4-5 Braeburn apples, unpeeled
150g granulated sugar (or 100g granulated and 50g light muscovado)
zest and juice of one lemon
1 stick cinnamon, grated (or 1-2 teaspoons ground cinnamon)

about 150g margarine, for brushing

confectioner’s sugar, for dusting

Preheat the oven to 200 degrees Celsius.

Start by soaking the currents in the orange juice and rum for about half an hour. It won’t hurt them if they’re left longer.

While the currents are soaking, make bread crumbs. First, remove the crust. If the bread is stale, just crumble it with your fingers. If it’s fresh, toast it lightly before crumbling. Melt 100g margarine in a small pan and add the bread crumbs, stirring until saturated. Remove from heat and set aside.

Chop the apples into a rough dice (about 1cm cubes) and stir through sugar, lemon zest and juice, cinnamon, and soaked currents.

Prepare the filo. Melt 150g margarine, then generously spread a baking tray with it. Place one sheet of filo on the tray, then brush again with butter. Repeat until all the filo sheets have been used, ending with a layer of margarine. Spread the breadcrumb mixture over the filo stack, leaving a 3cm border on all sides. Pile the apple mixture over the breadcrumbs, then bring the edges of the filo over the filling and pinch to seal into a long rectangle centered on the baking tray.

You will then need to flip the parcel over. Take a second baking tray, place it upside-down on top of the strudel (to make a sandwich), then hold the trays together and flip over. You should have an upright strudel. Brush it with a generous amount of margarine, then use a sharp paring knife to slit the filo layers in one-inch diagonals.

Bake at 200 degrees for 20 minutes. Reduce oven temperature to 170 degrees, tent the strudel with foil (to prevent it from browning too much), and bake for a further 40 minutes.

Immediately upon removing from oven, take the strudel off the tray and place on a serving dish or cutting board. Don’t leave it on the tray, it will get soggy. Place a small amount of confectioner’s sugar in a sieve and dust the strudel.

I didn’t realize Thanksgiving was so close. I knew I would be out of the country and wouldn’t have to plan a dish, dessert, or two. I didn’t pay attention to where the holiday fell on the calendar. I was vaguely aware of that the holiday was coming up. It’s hard not to be aware of it with every magazine cover screaming Thanksgiving or all the wonderful blog posts about delicious sounding dishes.

It took me by surprise then when a coworker told me Thanksgiving was next week {I wrote this on November 18}. Really? Next week? Wow.

Anyway, I made these scones and brought them in my last day of work before I left for vacation as a Thanksgiving/Holiday treat. The recipe comes from Isa Chandra Moskowitz’s Vegan Brunch and is an incarnation of autumn flavors and scents. While they baked (and cooled!!) they made my kitchen smell so good. It almost made me a bit sad to be missing Thanksgiving. Almost. Until I remembered I would be sailing the South Pacific today.

Happy Thanksgiving!

Cranberry and Spice Scones

Adapted from Vegan Brunch

• 1 1/4 cups almond milk
• 2 teaspoons apple cider vinegar
• 2 cups all-purpose flour
• 1 cup white whole wheat flour
• 2 tablespoons baking powder
• 1/2 cup sugar
• 2 teaspoons cinnamon
• 1 teaspoon allspice
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup dried cranberries
• 2 tablespoons canola oil
• 1 teaspoon pure vanilla extract
• Raw sugar for sprinkling

1. Preheat oven to 375° F and line a baking sheet with parchment paper.
2. In a small bowl, stir together almond milk and vinegar. Set aside to curdle.
3. In large bowl, whisk  flours, baking powder, spices, sugar, and salt together until well-combined. Stir in dried cranberries. Make a well in center.
4. Add oil and vanilla to almond milk mixture and pour into dry ingredients. Stir until just moistened and combined.
5. Use a 1/4 measuring cup or large ice cream scoop to place mounds on baking sheet. Sprinkle tops of scones with raw sugar. Place in oven and bake for 18 to 22 minutes until the scones are lightly browned and firm to touch. Remove from oven and place scones on rack to cool for at least 20 minutes.

Makes 12 large scones.

A little while ago, Bezzie posted this recipe for ginger cookies on her blog and it sparked a fierce craving for ginger cookies.  I decided to bake them this week, then hit a roadblock when I realized that I was short on some ingredients and totally missing others (not sure how I imagined I was going to bake ginger cookies without any molasses . . . ).  However, going with Bezzie’s admonition to “Just Bake It!” I decided to forge ahead.  The following is what resulted.  They’re not exactly ginger cookies, but they’re quite good!

Sugar and Spice Cookies

• 3/4 cup butter
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1/4 agave nectar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon cloves
• 1/4 of a nutmeg, grated
• 1 cup whole wheat flour
• 1 1/4 cups white flour

Preheat oven to 350°.

Cream butter and sugars together.  Add egg and agave nectar and mix until well combined.  Add the baking powder, salt, and spices and mix until well combined.  Add the flours and mix until well combined.

Roll the dough into balls – about 1 to 1 1/2 inches in diameter.  Roll each ball in some granulated sugar.  Place a few inches apart on a parchment lined baking sheet.  Bake for 13 minutes.  Let cool a few minutes on the baking sheet before moving to a cooling rack.

Halloween may be the gateway holiday, but there’s too much other sugar involved in it for it to really be a baking holiday.  In my mind, Thanksgiving is the official start of the holiday baking season so these are my very first official holiday cookies of the year and the very first holiday baking in our new house.

It’s been an interesting and sometimes challenging year, but we have a lot to be thankful for.  A house we love (quirks and all), a good job for me and a growing business for CodeMonkey, and, most importantly, wonderful friends and family.  We’re on our way to spend the holiday weekend chez la famille CodeMoneky.  Happy Thanksgiving!

Sizzla – Go Hard, Rokus Records Production, 2009.

Sizzla – Go Hard

Sizzla travaille toujours voire trop : il sort en moyenne cinq albums par an et depuis une quinzaine d’années…

Le morceau Go Hard pourrait résumer aujourd’hui le travail du raggaman. Il s’agit de son dernier morceau produit sur Rokus Records, autrement appelé le Sizzla-Novembre 2009. Ça ne change pas et c’est bon.

Spice – Chattie Back (Kartel & Shebba Counteraction), 2009.

La Jamaïque connait également des raggawomen de talent qui ont réussi à faire leur trou malgré tout.

Spice est l’une d’entre elles, une proche du dj dancehall Vybz Kartel. Comme Vybz Kartel, elle fait partie de cette relève qui s’aventure un peu n’importe où, capable d’user des pires effets sonores pour être mainstream tout en restant des chanteurs hors pair, flow made in Jamaica. En octobre, Spice sort le morceau Chattie Back, une réponse à un malentendu avec Vybz Kartel.

Spice – Chattie Back

Si vous aimez ce style ensoleillé, voici maintenant deux mélanges certifiés Reggae dancehall. Firehouse vous offre un historique de jamaican tunes en concoctant des mixtapes incontournables.

Le soundsystem danois (!) Firehouse complète sa série de mixtapes en avril 2009 avec Mastermind Computer Style III. Pure collection de ragga digital tunes, 50 titres cultes allant de 1985 à 1991. (no tracklist)

Firehouse mixtape – Mastermind Computer Style III

En 2007, Firehouse réalise la mixtape Original Rockers Mind. Un mix regroupant les tubes de dancehall les mieux toastés de 1983 à 1986. Comme le montre cette mixtape, le dancehall était Rocker style peu avant l’avènement du digital. No computer! Real roots ragamuffin!

Firehouse mixtape – Original Rockers Mind

PULL UP SELECTA:

1. Tristan Palmer “Greatest Lover” Black Solidarity 7″
2. Robert Ffrench “Run Come” Lord Koos/Abraham LP
3. Horace Martin “Zuggy Zuggy” Firehouse 7″
4. Horace Martin “Things I Did” Redman LP
5. Michael Prophet “Sing Fe Mi Grammy” Live & Learn 7″
6. Bobby Melody “Original Melody” Chopper 7″
7. Wayne Palmer “Hold Yuh Corner” Firehouse 7″
8. Michael Palmer “Them Nawh Sting” Waterhouse 7″
9. Junior Reid “Original Foreign Mind” Youth Promotion 7″
10. Earl Anthony “Sensi Man Rock” Look To Africa 12″
11. Echo Minott “Follow Me” Music Master 7″
12. Little John “Stick To Your Man” Skengdon LP
13. King Everald “Automatic” Waterhouse 7″
14. Winston Hussey “Look Man Fi Use” Live & Learn LP
15. Michael Palmer “She No Ready Yet” Jammy’s 7″
16. Frankie Paul “Mus Mus Tail” Jammy’s 7″
17. Rev. Danny Dread “Ruff Neck Business” Holy Trinity 7″
18. Wayne Junior “Police And Bad Boy” World Enterprise LP
19. Pompidou “New Body Rock” World Enterprise LP
20. Double Ugly “Get She Away” World Enterprise LP
21. John Wayne “Tired Body” Powerhouse 7″
22. Papa Levi “Trouble Inna Africa” Mango 12″
23. Tonto Irie “Ram Up Every Corner” Live & Love LP
24. Horace Martin “Shock Me A Shock” Dennis Star 7″
25. Junior Reid “Babylon Release the Chain” E.T. Records 7″
26. Robert Ffrench “Joker Family” Black Solidarity 7″
27. Wayne Wade “Lady” Ariola 7″
28. Beres Hammond “I Will Follow You” Live & Learn 7″
29. Little Kirk “Avoid Being Girlie Girlie” Black Solidarity 7″
30. Junior Reid “Boom Shack A Lack” Jammy’s 10″
31. Mikey Melody “Raggamuffin Sound” Black Scorpio 7″
32. Trevor Junior “Manchester Video” Thunder Bolt 7″
33. Tenor Saw “Come Me Just A Come” Blue Mountain 12″ (OG)
34. Tristan Palmer “Tek A Set” Black Solidarity 7″
35. Mikey General “Hustling” Blacker Dread 12″
36. Michael Palmer “Everyone Make Love” Midnight Rock 7″
37. Hopeton Lindo “Sidewalk Traveller” Gussie 80’s 7″
38. Trevor Junior “Hip Hip Hooray” Channel One 7″
39. C. Hylton “Keep Trying” Black Success 7″

Jina with her Thanksgiving turkey

On this cool autumn day before Thanksgiving, I can’t help but think about how giving thanks for all the wonderful blessings in our lives is universal.

It became so real to me when the heroine in my upcoming novel, The Blonde Samurai, is in 1874 Japan celebrating Thanksgiving with her samurai family.

Check out my blog at NAUGHTY AUTHOR CHICKS and see what my heroine, Katie O’Roarke, wrote in her memoir.

Best,
Jina

Jina with her Thanksgiving turkey

On this cool autumn day before Thanksgiving, I can’t help but think about how giving thanks for all the wonderful blessings in our lives is universal.

It became so real to me when the heroine in my upcoming novel, The Blonde Samurai, is in 1874 Japan celebrating Thanksgiving with her samurai family.

Check out my blog at NAUGHTY AUTHOR CHICKS and see what my heroine, Katie O’Roarke, wrote in her memoir.

Best,
Jina  

2 cups flour
2 2/3 cups sugar
2 eggs
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1 cup milk
1 cup boiling water

Mix all ingredients, except water, in mixing bowl; mix until smooth.

Carefully mix in hot water on low mix.

Pour into greased and floured tube, cake mold or Bundt cake pan.

Bake at 325º for 1 hour.

This is real thin and watery before it goes in the oven. The best way to add chips or nuts to this is to take it out of the oven after about 20 minutes and then mix in what you want to the cake at the point that it is starting to stiffen. If you put them in at the beginning, they will fall to the bottom of the pan.

-

My father doesn’t like chocolate, so I will make this one for him topped with an orange glaze.

If you have seen the last post, you should catch that this is almost the same cake. My family likes Mike’s Chocolate Cake so much that I decided to take that receipe and see what else I could do with it, so not to be making the same thing too often. The one above was an experament that, suggest by my father, worked out so well that I make it more often than the chocalate cake.

Para quem gosta de cozinhar e principamente adora colocar uns temperos nas comidas, esses Racks para temperos são demais.
O sistema tem um nome incomum, é chamado de “VUE”, foi criado pelo James Kershaw aka JKersh

Este rack foi inspirado por “uma das formas mais elegantes da natureza, o casulo. ” Cada recipiente é chamado de “vagem”, e pode ser de vidro ou aço inoxidável.

Cada vagem tem o seu próprio moinho temperos  frescos, e  é sustentada por um sistema de gancho magnético.

Cada vagem é super elegante.

O moinho é constituído por três partes: o cone  moldadas em borracha, o aço inox e os dentes. O cone é de afunilamento, a borracha é de aperto, e os dentes são para moer em pedaços.

Chiques não? Sua cozinha terá um toque de design a mais.

Vi Aqui

I moved to Vancouver, BC last week to work for the 2010 Vancouver Olympic Games as a Victory Ceremony Transport Manager. Although my job has nothing directly to do with my mission of “Making the World Healthier One Event at a Time,” it is going to be a great experience and I am going to find the connection somehow.

Saturday is a good case in point.

I started the day with my first visit to the Granville Island Public Market and my new slice of Heaven. This market is a dream come true for a person looking for fresh everything and/or with a restricted diet. Just as it boasts on its website, the market is a fascinating assortment of vendors showcasing the freshest and finest in gastronomic delights. “All fresh from the ocean, the oven or the field.”

After walking through the entire market once, I quickly determined which vendors I wanted to visit to get the ingredients needed for the quinoa salad I was making for a dinner party my Olympic colleagues and I were attending that night.

Duso’s Spice Shop had all the spices, nuts and grains in either self-serve bulk containers or nicely packaged single or double-serve resealable bags. I got sugar-free dried cranberries, organic raisins and walnut pieces that I needed along with raw almonds, cinnamon and pre-cooked soup flakes that only require boiling water to prepare. Sunlight Farms had the locally grown and some organic vegetables, fruit and herbs, including cilantro and parsley I needed.

Then, as with any shopping spree, I found something that I did not go to the market to get. There was a day table selling “the world’s most amazing breakfast cereal.” When I read the ingredients and found that it fit within my dietary restrictions, and that it requires no cooking, I, of course, had to try it. The woman mixed 2 Tbsp. of cereal with 4 Tbsp. of hemp milk and voila, I said “Holy Crap,” aptly, also the name of the cereal. Produced on the Sunshine Coast by Hapifoods, Holy Crap is a great-tasting, GMO free, all natural, ready-to-eat, raw vegan cereal that is also gluten free, lactose free, high in iron and has amazing dietary fiber and omega 3s. It’s loaded with antioxidants and one serving is a major source of calcium and protein.

Needless to say, my first visit to the market will definitely NOT be my last. I will definitely enjoy my walks to and through the market over the next few months.

Among one of the best blends from the Carlos Torano family of fine cigars. Carlos Torano Signature cigars are flawlessly handmade with a robust, complex-tasting blend of Dominican & Nicaraguan Cuban-seed Ligero long-fillers, a broadleaf binder, and an oily, sun-grown Brazilian Maduro wrapper. – From Famous Smokes who seems to have better prices than some of their competitors.

igar: Carlos Torano Signature
Origin: Nicaragua
Size: Robusto 5 x 52
Wrapper: Sun Grown Brazilian Maduro
Binder: Broadleadf
Filler: Dominican Cubano Ligero, Nicaraguan Habano Ligero

I had a very long day in front of the computer handling edits in my normal job as an erotic romance author and needed a cigar.  I lit this up looking for something different than my normal Padron or Cuesta Rey and seeing as how I have a few of these now in my humidor along Fonsecas and other stuff, I figured I’d try one again.

Wow, what flavor!  Peppery spice hit my palate upon lighting up that mellowed into a toasty flavor with undertones of refined earth and dark coffee.   Due to the maduro wrapper I picked up notes of cream too.  Firm ash that held on for the first inch suggested good construction.

I smoked with this Roibos tea in front of the Good News Cafewhile reading.  I’ll probably try to pick up a box or so.

A very nice smoke that lasted about an hour or so.    The maduro leaf used brings out a lot of flavor and even an hour or so later I’m still tasting it.  Nothing about this cigar is overpowering though it’s rated as a medium bodied cigar.   FYI, tis is one of the only maduros the Torano family makes and will become a staple in my humidor.  I picked this beauty up in a five pack from Cigarbid at a decent price but checking out box prices at Cigar.com puts it at a similiar price to my beloved Padrons.

The Powerpuff Girls

Bubbles, Blossom, Buttercup

All had stripper names

happy thanksgiving every one, here are some tied up birds enjoy!!

During bondage, the word stop can be confusing to a lot of people.

The word “stop” can sometimes be said out of habit, rather than really wanting what’s going on, to actually stop, and when some people hear it, they may ignore it because they think there partner is just role-playing. This can cause problems. For that reason, you and your partner should set up a safety word that should only be used when you are uncomfortable or in pain. The safety word should definitely not be stop, and it should be a word that’s random, and doesn’t have to do with sex. Some suggestions for safety words are: pineapple, shoes and lemons. The list for safety words can go on and on. Be Creative!

Someone even told me about words they use for measure, for this they use traffic light colors.

“Red” means stop the action no matter what.”

“Yellow” a warning that things are getting a little too heavy.

“Green” things are fine.

If your partner happens to be gagged, it can be hard for them to speak! So give them a Prop! To hold in their hand, if they drop it, stop everything and see if there ok.
There will be a point where you will know each other so well, that you will only need a safety word to stop, and you will be able to tell when your partner needs a break, All on your own without them saying anything!

The Starter BDSM Toy Bag

The Starter BDSM Toy Bag

Kit Includes:

Salt of Life

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From the bottom of my heart:
I swear, I never look for them
- THEY find ME !
They ARE simply there and always seem to draw my eyes to them.

Perhaps……..they know I wouldn’t miss the chance

to love and show them to You

and to  share my hearts with others

© Copyright by Liz Collet,

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N-ai fumat spice-uri la viata ta? Esti praf! Esti nimic! Esti o nulitate! Sinucide-te

Coae, care-i moda cu leusteanul asta? Vad ca din ce mai multi curfutangii fumeaza spice-uri. Cum, nu stii ce-s spice-urile? Pai esti nimicul nimicului. Esti nulitatea absoluta. Spice-urile sunt cacaturile alea de tigari care cica te duc pe taramul lui Sandy Bell in perfecta legalitate. Ceva gen te duci in gradina, tai 5 legaturi de ceapa, iei o mana de leustean si una de marar, le usuci, iei o foaie de ziar, rulezi compozitia, o aprinzi si astepti sa te duca pe lumea copiilor neprihaniti.

N-am fumat. Si nici nu vreau. Dar aud prin jurul meu oameni care spun:

“-M-am spart aseara in ultimul hal”

“-Da ce-ai fumat?”

“-Un spice in 6 oameni.”

La fel de de bine puteam sa beau ca un porc ce sunt de 100 lei si sa ma prapadesc de 10 ori mai bine decat pulele care fumeaza astfel de porcarii…

De ce 100 de lei? Pai atat costa leusteanul de care vorbim. Dau 100 de lei pe 1 gram (1 GRAM!!!) care nu iti provoaca decat o stare de voma crunta… Sfinte cacat, 1 GRAM?! 1 gram de leustean a ajuns la 100 de lei?! Doamne, ce te faci si cu criza asta…

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