These little ladybugs are my favourite.It’s soo fragile and sweet when it cames on my hand and it tryes to find a way to fly in a place with lots of flowers,sunny and grass Enjoy it

Part One + Part Two

3.

Your left nipple busy being tweaked and teased by my fingers, I decided oral attentions would go to your right nipple.  I paused to gaze at it; rising a deep rose hue above pale skin tinted pink and flushed with desire, it was as beautiful as every other inch of you.  I circled it with my tongue, once, twice, again, then flicked the tip of my tongue over it; eliciting a delicious feline purr from your lips.  I smiled; it always pleased me to know that I was pleasing you.  It also turned me on more to know that I was turning you on, and my aching cock throbbed against the couch as I opened my lips and closed them around your nipple.

I suckled gently at first, keeping your nipple at my lips as my tongue flicked over it, traced circles on its edges.  So sweet was this, so wonderful. . .I could do, and had done, this for much longer, but at that moment, the urge for more was too strong to refuse.  Yielding, I sucked hard, pulling your nipple further into my mouth, teeth grazing its edges, holding it gently but firmly as the suction increased, as my tongue’s lashing over its pert, taut flesh grew harder and more insistent, my pinches and pulls of the other nipple increasing intensity as well.

I felt you writhing beneath me, squirming with pleasure as I suckled and teased, and grinned at the feeling of you moving beneath my arms and chest and lips.  There was such delectable pleasure in feeling your magnificent body rippling and pulsing with desire and heat and enjoyment. I loved doing this to you, turning you on, teasing you, making you wet. . .and thinking of that, of my reason for coming in, my free hand dropped to your lap, slid beneath the robe’s material to your thigh, caressed your silky leg and moved upwards, to the center of the great and wonderful heat I could swear I actually felt pulsing from your blossom.  But nothing too invasive followed; my fingers glided up and down the petals; to my delight they were hot and wet, throbbing at my touch even as your hips arched, asking without words for more.

But not yet.

Not until after, as my fingers caressed, I pulled your nipple as far into my mouth as I could, sucking it in with great pressure, my tongue fiercely flicking and nuzzling – then, awash in your moans, I slid two finger inside of you, curling them to stroke your most sensitive spot, my thumb rubbing against your pearl as the fingers moved in and out, quickly becoming soaked in your nectar and squeezed by your walls, gliding slowly at first, then increasing tempo as your hips bucked faster and faster.  The motions become audible, fingers moving in and against dripping wet skin as I sucked fervently at your breast, bringing you closer and closer to climax, the ball of my thumb mercilessly teasing your pearl until I felt you tighten and tense, heard your moans grow low and hitching and suddenly came the burst of ecstasy, the exhalation of pleasure, the orgasm that drenched my fingers and I kept sucking, kept stroking, knowing a second one was coming on the back of the first, releasing you nipple from my oral grasp only to beg in whispers for you to cum again, to coat my fingers in your nectar, to explode again, and you did, so beautifully, writhing and squirming , your head turned to the side, one hand holding my head against your breast, the other crushing a pillow as you tensed and relaxed in the waves of it, oh, my love, you came so beautifully, so sweetly and perfectly for me,  you squeezed my fingers so tight within you, and this was only the first part of what I’d sought, only the beginning of what brought me from my study, the unbearable urge to make you cum, to give you pleasure, and as I withdrew my fingers, I lifted them to your gasping lips even as I lowered my head, seeking out the taste of you, needing to fulfill the hunger that had been driving me crazy. . .

************************************

Part Four coming Tuesday. . .

VS – 11.30.09

Quote of the Day:

“It is the loose ends with which men hang themselves.” –Zelda Fitzgerald

End Zones

Five times Saturday the Mississippi State Bulldogs scored touchdowns against Ole Miss (along with a couple of field goals) in route to their Egg Bowl victory. It was the most points scored by the Bullies against Ole Miss since the invention of the forward pass. TB listened to the game in mute satisfaction so as not to antagonize my dear olemisguided family members whose football loyalties are opposite mine. As I silently celebrated I contemplated the schizophrenia that is the college football fan, particularly those of us from the Magnolia State where everybody knows everybody. On the one hand I hate Ole Miss and everything the school stands for–what they stand for as I understand it is all things that keep my school from having success on the football field. On the other hand I really like most of the people I know that went there, hell I even married one. And yes, I even spent three years there, sort of. So I guess I don’t really hate them. I just hate their football and basketball teams. And baseball and women’s hoops and track and Miss America contestants and….you get the picture. Except I pretty much like everyone I know that has ever played for any of those teams. I even like Oxford and if I had the chance I’d gladly live there. So anyway, I hate them sometimes, like when they are beating State at something. But I don’t really hate ‘em. I guess it depends on when you catch me and who’s around. It’s complicated I guess, but hate’em or not, I dang sure want that Egg at my school every year. Bigger than the Super Bowl? Yep, for me it is.

End of the Road

Two thousand five hundred seventy-four point five miles–it seems longer when you use the words. I started with my crew last Friday night. We drove to my old home place in Pascagoula. Saturday to Tallahassee, Florida, with a stopover in Mobile. Sunday we went to Tampa for that Spanish meal in Ybor City then Monday we crossed the Everglades and rested a bit in Fort Lauderdale before joining up with the extended gang for the cruise down A1A to Key West and Mile Marker 0, the End of the Road. Then back again, which is a lot less fun. After I catch my breath and catch up the stats on the Pickin game I’ve got a post coming comparing the trips of 1999 and 2009 to that den of sin and debauchery which should be amusing.

Thursday Pickin Season II, the beginning of the End

While one is flying down I-10 in bumper to bumper “get me the hell away from Disney” 85 mph traffic, I find it is a good time to contemplate one’s blog. In addition to figuring out just exactly how it is I will make this gig generate cash, something I forgot by the time I got home, I decided that what the TBU needs to end the football season with a bang instead of a whimper is a big finish. To that End, there will be a TBCS. The top two finishers after next week’s regular season finale will go head to head on the New Year’s Day bowls to determine the champion. And yes, musical taste and entertainment will play a role in that last game, so if you think you might be in the finale, start thinkin about how to get those possibly vital bonus points. (heh heh, Sweet will never win now…heh heh).

Pastor Wes gave a wonderful service on Saturday night at our church’s EPIC (Evangelizing, Praising, Investing in community, Christ centered) service.  His focus this week was on discipleship–either finding someone who is less mature in the faith and helping them or finding someone more mature in the faith and having them as your support and mentor.  He recommended reading 1 and 2 Timothy as well as Titus.

I think that I could use a mentor, someone to help me further my faith and understanding.  I just don’t know who to ask.  I get alot from service, but it would be nice to have someone to discuss it with between services.  Or just someone who I can ask questions when I have them.  For now, I’m relying on this blog as a way to talk things out and gain an understanding.

If you live in the northwestern region of Indiana, please visit www.agapechristianchurchlaporte.com located in LaPorte, IN.  I’ve only been going for a short time, but the church is so welcoming and understanding of those of us new to the faith, new to the church.  I’ve asked some pretty simple questions and they’ve always been happy to answer them for me, without looking at me like I should know these things already.  It’s so wonderful to feel like you can ask anything without the fear of being perceived as stupid.  I highly recommend the church and urge you to take a look at their website!

What I love about Saturday night’s EPIC services is that pastor Wes talks to us in real language, like he’s talking to a friend.  When he says “….and this dude Elisha” or “that was sweet!” it always makes me giggle a little bit.  I feel like I can get the message he’s trying to teach without dozing off during service!

for the past two nights, Asila was in my dreams. hahahahahahah. it sounds extremely lesbian-ish. whatever. anyway, both nights, we were always eating and buying sweet stuff, like froen yougurt and candy. the only type of candy that i remember is gummy bears. duh.

♥

(well just to be right, my honeys are Darshee, Serena, Jackie, Lenny, Haemy/NUTTYMUTANT, Diena, Azfar, Aaron and my Ghostbusters partner. hinthint.)

my lovely, deary, awesome, possum, hot stuff best friends,

i know i can be a real pain in the ass when i wanna be. (: but then you’re my friends so that’s why you always stick with me. and i know sometimes i embarass you but you put me through the same things too. (not all of you.) BUT THEN AGAIN, what are lovely, deary, awesome, possum, hot stuff best friends for anyway? the answer’s obvious and if you don’t know it, you’re a very dim dimwit. so here’s a post to tell all of you that even if i sometimes don’t show it, i do appreciate all of you and love you and all of you mean alot to me. (: and i’m sorry for all the things that i’ve done that hurt you or you don’t like and i never said sorry for. I’M SORRY. do forgive me. but anyway, through thick and thin, i’ll always have yer back. ♥

so much love you won’t believe it,
TASHAMINGY. (:

p.s. i do mean everything in that picture. it says everything i was too lazy to put in words.

You wrote your number on my hand but it washed off in the rain.

♥

Asa e luni dimineata ……….  )

Despite consistent attempts to maintain a healthy and well-balanced diet, I almost daily fall subject to cravings for something sweet.  My sweet tooth is especially enticed when it comes to sampling local flavors and treats from unique places like Italian tiramisu and gelato or New York style cheesecake.  There are several popular desserts that come to mind when I think of the ’south’ including sweet potato pie, key lime pie and pecan pralines.

Recipes for almond pralines were brought to New Orleans from French settlers.  French chefs would roast almonds and coat them in brown sugar and butter, sometimes combining that mixture with chocolate, cinnamon, and other flavors. Since pecans grew wild in the southern states, pecan pralines were quickly developed.  Today, several southern cities hold claim to making the best pralines including New Orleans, Charleston, and Savannah.

Savannah pralines are best found on River Street at the independently owned candy shop- River Street Sweets.  Free samples are given out whenever the shop is open making it a popular stop for tourists.

Although they do make chocolate pralines, the original brown sugar variety are definitely the crowd favorite.  They melt in your mouth, especially when fresh from the store.

Of course I’d recommend making your own homemade version and enjoying in moderation.  A rich indulgence, pralines will definitely satisfy your sugar craving.

Cream Pralines:

1 lb light brown sugar

1/2 tsp. salt

3/4 c evaporated milk

1 Tbsp. butter

2 cups pecan halves

Mix sugar, salt, evaporated milk and butter in 2qt sauce pan. Cook and stir over low heat until sugar is dissolved. Add pecans and cook over medium heat to soft-ball stage (234 degrees), stirring constantly.  Remove from heat and let cool five minutes. Stir rapidly until mixture begins to thicken and coat pecans lightly.  Drop from a teaspoon onto aluminum foil or lightly greased baking sheet to form patties. If candy becomes too stiff add a few drops of hot water to soften. Let stand until cool and set.  Makes 44 small pralines.

After Malapascua, Omar and I ended up at SM City Mall at Cebu City. Having seen so many Jollibee branches along the way, we couldn’t help but try out the Filipino answer to McDonald’s. My Palabok Fiesta with Chicken Joy was such a joy for the carb lover, it had so many different types of starch! There was the Palabok Fiesta, some kind of bihon (thin rice) noodles topped with a gloopy salty sauce, egg, shrimp and crispy bits; then there was the patty of rice wrapped in burger paper; and the mashed potato; plus don’t forget that corn and carrot have loads of carbs too. The fried chicken was very good, much better than KFC. I pretty much gave up at the brownie (more carb anyone?) at the end and only managed a couple of sips of my seemingly extra sweet iced tea. What an experience!

The next day, we did enough walking around Cebu City’s Carbon Market to work up an appetite.  No pictures of this place partly because it was crowded and I was afraid of getting anything stolen and partly because when I felt safe enough to take pictures, I felt like I was intruding on the friendly locals. It was a strange dichotomy I know, but that’s the strange charm of Carbon Market. The place is one of those messy markets that makes it clear that on no uncertain terms that it was not built for tourists and would never be. There were stalls of all kinds selling things from clothes to cooking pots and hardware, to cooked food, to grain, to vegetables, to meat. There were queues snaking all over at the grain stores. Yet strangely there was no problem at all getting a spot on a bench to grab a quick bite of lunch. There the local food was unbelievably cheap and also very good, and the lady boss delighted that two very foreign looking people would pull up to her stall for sustenance.

Yet there was another side to Carbon Market. There was debris strewn all over most parts and the more deserted areas were more than slightly dodgy. The ground was covered in a thick layer of grey muck from all the crap built up over the years. I suppose that’s where the “carbon” bit of the name arose. (After exiting the market we doused our feet in bottled water before proceeding.)

Some other bits of the market were slums packed with squatters. We didn’t realise this till we wandered down one alleyway again in search of food. There was a lady frying a whole load of springrolls. Assuming that she was selling them, we asked how much one was. She simply gave us each a crispy lovely parcel of goodness to try and it suddenly dawned on us that she wasn’t selling them! It was her daughter’s seventh birthday and they were celebrating with the entire neighbourhood. Before we knew it, she stuffed a good dozen perhaps of them in a plastic bag and pressed it on us, of course refusing payment. Such generosity and hospitality was almost too unbelievable. It was beautiful.

By the time we left Carbon Market it was time to eat again. We tried out Chow King’s halo halo, one of those uniquely Filipino concoctions with everything and the kitchen sink in it. Think ice kachang and an ice cream sundae cross-bed in a bizarre Frankensteinian way. This one had lurid purple yam ice cream, various types of radioactive hued starch balls, comparatively normal red beans, oat bits, jelly, creme caramel and even some kind of tapioca cake in it. The fruit in the mix was candied banana and candied jackfruit, plus some coconut shavings (if you call coconut a fruit). It was, well, very sweet from being drenched in so much syrup.

Here I am doing my darndest impression of enjoying it. We ended up eating most of the shaved ice and then headed outside to get some mango from a street-side hawker.

Last up in the series is this tea time set I had. It was in a fairly chi-looking cafe. Needless to say, everything had carb in it and everything was faintly sweet. It was very good though. There was one of tapioca strips studded with prawn and then fried to a crisp, then there was more of that Palabok bihon stuff, there was also a purple version of kueh dadah (coconut pancakes rolled up and stuffed with coconut sugar) and there was a kind of sweet, moist donutty batter with an salted egg wedge in it. Very yummy and lovely.

I have honestly never tried very man conceptual photographs. i have not set up man and planned for the idea. However, I want to push myself and plan on doing much more of that.  I figured starting with this simple idea would get the ball rolling.

I want to start creating my photographs more than just finding them in the world.  I will still be taking very man photographs that do not need total creation, but hopefully I can get more precise expressions of my ideas into my art.

This tart was delicious.  It is, however, VERY rich.  To break the intense, chocolate flavor, I topped it with shaved white chocolate, and served it with homemade whipped cream.

Bittersweet Chocolate Tart – Nick Malgieri, The Modern Baker

Ingredients

1 3/4 cups heavy whipping cream
1/4 cup light corn syrup
1 pound bittersweet (not unsweetened) chocolate, melted and cooled
6 tablespoons unsalted butter, softened
One 10- or 11-inch Press-In Cookie Dough crust, baked (recipe follows)
1 tablespoon chocolate shavings for finishing
Confectioners’ sugar for sprinkling

Procedure

1. Combine the cream and corn syrup in a medium saucepan and whisk well. Place over medium heat and bring to just a slight simmer—about 140ºF. Pour the cream into a bowl and let it cool to 110ºF—you’ll be able to insert a fingertip in the cream and leave it there without any burning sensation.

2. Pour the cooled cream mixture over the chocolate and use a small whisk to mix it in, just to combine smoothly, without whisking air into the mixture.

3. Let the ganache stand at room temperature until it is cool to the touch, about 85ºF.

4. Whisk in the butter, a couple of tablespoons at a time. The butter has to be very soft—the consistency of stiff mayonnaise—or it will form lumps.

5. Once all the butter has been incorporated, scrape the filling into the prepared tart shell and smooth the top. Refrigerate for 1 hour to set the filling.

6. After the filling has set, bring the tart to room temperature for 1 to 2 hours before serving. Just before serving, scatter the chocolate shavings in the center of the filling and dust them very lightly with confectioners’ sugar.

Press-In Cookie Dough

- makes one 10- or 11-inch tart crust -

Ingredients

10 tablespoons (1 1/4 sticks) unsalted butter, softened
1/3 cup sugar
1 teaspoon vanilla extract
1 large egg yolk
1 1/3 cups all-purpose flour

One 10- or 11-inch tart pan with a removable bottom, buttered

Procedure

1. Combine the butter, sugar, and vanilla in the bowl of an electric mixer. Beat with the paddle of medium speed until whitened, about 5 minutes. Beating the butter and sugar aerates the mixture, and the air helps the dough to bake a light texture.

2. Add the egg yolk and continue beating until it is absorbed and the mixture is smooth. Use a large rubber spatula to incorporate the flour.

3. Scrape the dough from the bowl onto a floured work surface and shape the dough into a rough circle. Transfer dough to tart pan and press into bottom and up sides.

4. Cover the pan with plastic wrap or slide it into a plastic bag and seal securely. Refrigerate the formed crust for at least 1 hour or up to 2 days.

5. About 20 minutes before baking, set an oven rack in the middle of the oven and preheat to 350ºF. Use a fork to pierce the chilled tart crust at 1-inch intervals to keep it from puffing up and distorting while it’s baking.

6. Bake the tart shell until it is evenly golden, 20 to 25 minutes. Check occasionally after it has been baking for about 5 minutes. If large bubbles appear on the bottom of the crust, slide out the pan on the oven rack and quickly pierce the bubbles with a fork to flatten them. Cool the tart crust on a rack.

Yay!  This is my 100th recipe posted here!  To celebrate I made a cake.  Chocolate cakes and I have a tricky relationship.  I’m very demanding when it comes to chocolate cakes.  I am after perfection!  I’m not sure I’m quite there yet but this is the best chocolate cake I’ve made yet.  It’s moist and fudgey and squishy but not too rich.  It’s quite dense but stops just short of being called brownie-like.  The best thing about it is that it can be thrown together in a blender or mixer if you don’t want to do it by hand.  It was ridiculously easy.  All in all this cake was a success. 

I was going to do fantastic things icing this cake.  I made fondant icing from scratch, well, a box of fondant icing sugar.  But I had to get the Kenwood out to mix it and spent over an hour rolling it out.  Blood, sweat and tears went into this icing, literally.  Then I finally had it rolled out to the right size.  I went to pick it up to drape it over the cake and… DISASTER.  It stuck to the plastic sheets I’d been rolling it out between and then it stuck to itself and then it fell apart.  I honestly don’t know if it was too wet, sticky, or too dry, cracked into pieces.  But I cried. 

So I just stopped with the buttercream icing and decided that may be I should practice with ready rolled a bit first.  Learn to walk before I try running if you will.  As for the decorations… well, I have the artistic ability of a drunken ferret.  I love edible ball bearings and all baked goods should be blessed with them.   Strawberries or raspberries would look great on this but they’re out of season at the minute so I used raspberry jelly sweets instead.  A layer of fresh fruit inside would be nice too. 

Makes 1×8″ cake

For the cake:
225g granulated sugar
200g plain flour
100g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
1 large egg
120ml milk
60ml vegetable oil
1 tsp vanilla essence
120 ml boiling water

For the buttercream*:
180g plain chocolate
225g unsalted butter, softened
240g icing sugar
1 tsp vanilla essence

- Heat your oven to Gas Mark 4 and prepare two 8″ sandwich tins. 
- In a large bowl mix together the sugar, flour, cocoa**, baking powder and salt. 
- Add the egg, milk, oil and vanilla essence to the dry ingredients and mix well.  It make seem very dry but keep at it.  It will come together to form a dough.  Keep mixing until it is a smooth, even consistency. 
- Add the water and mix thoroughly. 
- Pour the batter into the two tins.  If you want completely equal layers you can weigh them but I usually do it by eye. 
- Smooth the batter out so it is even. 
- Bake for 25-30 minutes.  You will be able to see if the centre is uncooked and a skewer inserted will come out clean. 
- Make up the buttercream by melting the chocolate in a bowl over a pan of boiling water.  Allow to cool.   
- Cream together the butter and the icing sugar and then add the vanilla essence. 
- Mix well then add the melted chocolate and stir thoroughly until everything is combined. 
- Leave to cool in the tin for 15 minutes or so then turn out onto a wire rack to cool completely. 
- Once completely cool fill between the two cakes and ice all over with the buttercream using a palette knife to smooth it over the cake. 
- Decorate as you wish. 

* I only made 2/3 this amount and it needed more so expect better coverage than seen in the photo. 
**Sift this in or you will get lumps.

Please note: below is an example of a recipe review I wrote for a food writing class.  In future reviews, I will include the recipe and will most likely only review recipes that turn out well.

Rating (out of five): ***1/2

Chocolate lovers and first-time cooks inspired by the movie Chocolat would enjoy giving this recipe a try.  This Madrileno Hot Chocolate recipe offers a little variety to the classic hot chocolate, but it may be a bit too rich for those who are used to North American instant hot chocolate.  Enjoy this drink on a cold winter’s night or, if you wanted to start off your day like the Spanish, you could drink this for breakfast and start burning the calories early.

The ingredient list is short and the measurements can be adjusted to taste.  Even though I’m a chocolate lover, I still found this drink quite sweet.  The 1/2 cup of sugar together with the semi-sweet chocolate is a bit of an overdose.  If I were to make this again, I would recommend using either unsweetened chocolate or only ¼ cup of sugar.   Also, I found the texture to be quite grainy instead of smooth.

Unfortunately the recipe does not state the length of time it takes for the chocolate to thicken.  I would suggest keeping the saucepan on low instead of removing it from the stove, or perhaps waiting a good 5 minutes or more for the chocolate to thicken.  Adding an additional ¼ teaspoon of cornstarch might help as well, for a Madrileno Hot Chocolate is supposed to be so thick that a churro* should be able to stand alone in your cup.  Perhaps including a simple cookie or pastry recipe from Madrid to accompany the drink would balance out the sweetness.

A note of caution: when testing your hot chocolate, be sure to use a new spoon each time, as the enzymes in your mouth can cause the cornstarch-based mixture to thin out.  And be careful, this hot chocolate is really hot!!

*churro: a Spanish donut, but long and straight with ridges, often served with sugar or honey

Es imposible dar con la fecha exacta de los primeros y grandes acontecimientos transcurridos en España alrededor de ésta cultura. Aún así, se pueden dar unas aproximaciones fiables (gracias a las revistas y a los escasos sellos discográficos de la época) sobre cómo fueron los primeros años y cómo ha seguido expandiéndose el hip hop.

La escena hip hop aquí no nació hasta el año 1984/1985, cuando llegaron a nuestro territorio dos películas que marcarían un antes y un después en la corta vida de esta cultura callejera, hablo de “Beat Street” (peliculón que vi recientemente) y “Breakdance”. La proyección de estas películas y la influencia de los americanos en la forma de vestir, y este estilo de baile fueron las primeras manifestaciones de hip hop en España, aunque en aquellos días poca gente aún hablaba de este nuevo estilo.

Paralelamente al fenómeno del Breakdance, a mediados de los 80 también observamos las primeras manifestaciones de otro de los elementos del hip hop: el grafiti. Por aquel entonces, empezaron a verse pintadas en muros de grandes ciudades como Madrid, de donde surgieron artistas reconocidos en el ámbito europeo como “Muelle”.

Allá por el año 1986, empezamos a hablar de rap (la música del hip hop) cuando varias cadenas de nuestro país empezaron a emitir los primeros discos norteamericanos de rap en esa época; hablo de Run DMC, LL Cool J, Grandmaster Flash… Destacamos el papel de “Radio Vinilo” y “Radio 3” entre otras, ésta última tenía un espacio titulado “La radio de las mil danzas” en la que, en ocasiones, se daban pequeñas pinceladas de lo que pasaba alrededor de este movimiento. Las tiendas de discos y los locales nocturnos empezaron también a interesarse por eso que ya empezaba a germinar en un tarrito muy chico, el hip hop español.

El boom llegaría a finales de los 80, en concreto en 1988, cuando se editó el primer disco de rap español: “Madrid Hip Hop”, un recopilatorio que reunía a los primeros que se atrevieron a rapear en España y que hoy toma el nombre una página web de rap en la capital. Otro disco de carácter recopilatorio a tener en cuenta fue “Rapin Madrid”, editado un año después, y que recogía a viejos artistas como Sweet, K 1000, Vial Rap, Código Mortal, SSB, Poder Oscuro, Sony y Mony, MC Randy & DJ Jonco y Jungle King, muy sonados en aquella época y, la verdad, sin repercusión a partir de aquella década prodigiosa.

Portada del disco Rap Madrid del 89

La mala imagen que daban los medios de la época y la poca experiencia de las discográficas llevaron a una debacle a la escena hip hop en España a principios de los 90. Fue entonces cuando las maquetas de artistas como La Puta OPP, Kase O (componente actual del grupo zaragozano Doble V), Nerviozzo, Jauría De Rimas, Eat Meat, Nazion Sur o El Club de los Poetas Violentos… empezaron a viajar de mano a mano, y todos los grupos querían representar cuál era el auténtico Rap español, sin manchas.

El club de los poetas violentos a.k.a CPV

En 1993, surgen los primeros fanzines y revistas sobre esta cultura. Además, las cadenas de radio apuestan por este movimiento emergente y, a mediados de los 90, empiezan a desfilar discos de gran calidad en las manos de grandes discográficas que hoy en día siguen, como Universal, Boacor, Zona Bruta o Diablo. Fue entonces cuando SFDK o Violadores del Verso (Doble V) empezaron a tener reconocimiento fuera de las fronteras de sus comunidades, ¡y mirad ahora!

7notas 7colores (foto de archivo)

25 años después de todo aquello, la escena es muy diferente a la que empezaron gente como Frank-T, La puta OPP, 7notas 7colores, El club de los poetas violentos… Decenas de discográficas, cientos de grupos en todo el país, y festivales de prestigioso reconocimiento como el “Cultura Urbana” o el “Hipnotik” hacen que el hip hop nacional en todas sus variedades (rap, djing, grafiti y breakdance) tenga un mínimo prestigio. Ya no se mira al rap de reojo, esos mismos ojos miran ahora con respeto, saben que todavía queda mucho por cocerse en esta olla.



Ryan Funnell is a lucky bastard.

Son of a bitch.

Bastard

Fucker has Campangnolo on it... WTF? (I hate you ryan funnell.)

It’s been a kitchen day here at the Bear-Mouse household.  We emptied the dish washer this morning and it’s pretty much full again with casseroles and mixing bowls.  Good times

We got up late late this morning, since I stayed up late late last night feeling sick.  Our first mission was a walk to Walgreens for Junior Caramels and cream of chicken soup (you’ll see in a minute).  $3.32, Challenge Balance – $98.86.

First up on the cooking agenda was green bean casserole.

I followed the recipe on the back of the onion can, but I subbed in cream of chicken for cream of mushroom and skim for whole because it’s all I could find.

Then came the baking of cookies.  I kept changing my recipe plan (Adam just might have eaten ALL of our oatmeal without my knowing) as I discovered ingredients we were out of.  In the end I made a half batch of the toll house recipe.

I used 1t skim milk instead of vanilla extract, and used half a cup of Jr Caramels with half a cup of chips.  Not my best substitutions, they might have been a little stuck.

Lunch was rather reminiscent of Turkey Day meals.

A small serving of Annie’s Shells.

A large serving of casserole.

Pretty tasty.

Once the cooking was tasted, I had to try the baking for dessert.  Adam and I split this crumbly plate.

My homework due date got pushed back so I doubt I will be motivated to do much today and dinner is going to be PF Chang’s leftovers so it’s looking like a lazy day.  I think there is a stack of magazines in my future!

Do you make substitutions in cooking/baking?  How do they usually turn out?

maaaaaaaaaany hairs to get at diva´s..very cool colour…and superswwt..u shouldnt miss!!

two of them on the Lucky boards, and another one as a group gift!

Taxi to diva

Listen. . .
this is my
fantasy of you. . .

1.

You didn’t know it, but you were driving me crazy.

It wasn’t anything you were doing, not at all. In fact, you weren’t even in the same room with me. You hadn’t been in the room for nearly half an hour, when you’d stopped in after your bath. I’d semi-sequestered myself in the study to write while you bathed, and when you came out, you came to check on me, and, after an hour of staring at a blank page, I was grateful for the interruption, not to mention the kiss and sweet embrace that had come along with it.

But now you were driving me crazy.

It was the thought of you, sitting in the couch in the living room: your still-warm skin freshly scrubbed and smelling faintly of lavender, your thigh-length robe closed but not knotted and clinging to your delicious curves, your wet hair pulled back and flowing over your shoulders, a book in your hands, beautiful coltish legs bare. . .I could not get the image out of my mind. I was rather enjoying it, actually. Though my passion for you usually inspired my writings, today it only inspired an electric humming in my skin and a throb below my waist – wonderful feelings to be sure, but not conducive to writing.

Sitting there, stuck and staring at an endless expanse of white pixels, I could not take my mind from you, beautiful sexy sensual you, clean and warm and smelling good, sitting there on the couch, all alone, reading. . .

I thought about the taste of you.

And I got up, abandoning the keyboard in favour of more tangible pursuits. . .

*********************************

Part Two

VS – 11/28/09

Hey guys!  I feel bad about breaking the challenge (not that it’s the first time we’ve cheated!) but it was so so so worth it!  I had such a great time catching up with my cousin.  She is pregnant with her second child and I’m glad I got to meet the first baby before she has the second one.  She and her husband are so nice and fun and we all had a good time.

They needed to meet somewhere close to the highway so we ended up at the Galleria Mall.  Adam and I showered and did our best to pretty up.

He was a bit more successful than I, it’s pretty obvious I’m sick!

PF Chang’s had a 5minute wait so that became our lunch spot.  I ordered the Vegetable Chow Fun.

It was only ok.  Way too much food and pretty bland.  I ate about 1/3 of it before I packaged it up for leftovers.

After lunch we walked around the mall and Dairy Queen just seemed right.  I got a small Strawberry Cheesequake Blizzard with chocolate froyo.

Mmmn.  This made me pretty happy.

From there Adam and I hit up the movie theatre.  Sharing pretzel bites seemed like less of a good idea, but still an irresistable one.

We saw “Old Dogs.”  It was pretty terrible, but movie dates are always fun

Not surprisingly, I was not hungry for dinner after all my mall food.  I got unpacked and did some cleaning this evening, but mostly Adam and I spent a looooooong time discussing my life choices stagnation.  Some tears later, I think after a meeting I have this week things will be a lot more clear.

Just as it is clearly time for bed!  Sweet dreams.

Seen any bad movies lately?  What would you NOT recommend?