My very first HNT. If I haven't scared off my 'ones' of readers, I'll be happy to try and post regularly, varying the H and the N, trying to adhere to the T.
Thursday, September 25, 2008
HNT #1
My very first HNT. If I haven't scared off my 'ones' of readers, I'll be happy to try and post regularly, varying the H and the N, trying to adhere to the T.
The Devilz in those Details
You know how life can come at us pretty fast at times. Responsibilities overwhelm, duties engulf, storms blow. Its far too easy to miss the subtleties, the little things, that shouldn't be overlooked or passed by, but so often are in times such as these. Caught up in the breezes of chaos, forgoing our little satisfactions and merits, missing pleasantries and moments.
Ol Gringo doesn't miss a damn thing though! No question that I ain't the sharpest knife in the drawer, always thought of myself as the 'strong back, weak mind' type of fellow. But I find that if I can sit still for a spell and put my mind to it, all those missed details come flooding back; back to me, to be properly and hungrily remembered and relished.
First day of fall was this week, getting cold, leaves a turning, so grab a mug of hot cocoa and read on as I try and put my mind to the details of a day not long ago.
What is that you say? Your calendar is bull shitting you the same as mine. Its still hot as a pepper patch outside and the only turning going on is that of your A/C thermostats? But the therapy of the hot cocoa sipped out on your porch swing, under grandma's hand knitted quilt, or curled up in your favorite chair, reading material in hand is what I'm talking about that's lost. You are missing that!! Breezes of chaos, merits and moments, all that wasted alliteration a few lines up, remember?
This is about comfort, this is about recapturing those lost and unnoticed moments. Forget the hot cocoa and quilts, I got something better.
You are gonna need:
6-7 oz. of chocolate - An even mix, say 2 oz. each of milk chocolate, bittersweet and semisweet. If you wanna throw in an extra oz. of milk chocolate, who am I to argue your genius.
3 tablespoons of sugar
1 tablespoon of cocoa powder
1 1/2 cup whole milk - wanna go for broke, mix in a little heavy cream
2-3 tablespoons of peanut butter
ice
When we finally reconnected, long over due, I was full of lust and desire. The kissing first, always first, had a sense of urgency to it. The clothes I'd worn felt all wrong and unnecessary. While our time together lasted a couple of hours, most all of that time was spent urgently. Urgently taking what was desired, urgently giving what was needed, all at once dining on and feeding the other. It was erotic, it was very pleasurable, and as always it was in its own way beautiful and perfect.
Thinking back now, I can see so many little details that the broad stroke of my lust and desire overlooked, but now, later, I find those details alluring, attractive, sexy, and mostly just...her.
The chocolates needs to be melted down, either in a double boiler, stirring regularly, or in the microwave, carefully. Once the chocolates are all melted down together, add the sugar and cocoa powder, stirring it all together. While all is still hot, whisk in 1/2 cup of your milk or milk/cream mixture. At this point, let it cool, even stick it in fridge or an ice bath to cool the chocolate mixture down as we need it back to room temperature.
Once its cool, poor it into a blender, add in your remaining 1 cup of milk, the peanut butter and a few cubes of ice. Blend till smooth, adding ice as you desire to get the consistency you like.
If you've got a frozen glass from your freezer at the ready, great, otherwise any old glass will do. Dollop a little whipped cream on top and you've got FROZEN PEANUT BUTTER HOT CHOCOLATE.
Her hair looked great, pulled back into a clip. But once i removed her hair clip and let her long hair fall about her shoulders, she looked amazing.
Her nails where freshly painted a color that goes very well with her end of summer skin tone.
She had a bruise on her left thigh and another small one on the outside top of her left breast. The thigh's bruise a mystery, however did I make the small one on her breast?
The sun induced freckles on her back beginning to fade into autumn.
Her legs, so freshly smooth and hairless, her sex the same.
She often sighs her pleasure, but at times, she will make a small whimper of pre-orgasmic release. I've learned so much about her body, just by listening to it.
Her smile, when we are looking into each other as I am inside her, it begins its sly curl on the left side of her lips.
The flush of red that starts at her neck and works its way in to her face as she rides her own orgasm.
The way her hair, now sweaty for exurtion, sticks sweetly to the sides of her face.
What dominates these thoughts however was her new cute dress. She didn't mention it, and it didn't stay on for long, but her dress was very cute and summery. It was flattering and accentuated her beautiful curves.
I would have like to have kept her on my arm for the rest of the day, showing her off in her new summer dress to all the certainly jealous men about town. Another day perhaps, soon I hope.
Ol Gringo doesn't miss a damn thing though! No question that I ain't the sharpest knife in the drawer, always thought of myself as the 'strong back, weak mind' type of fellow. But I find that if I can sit still for a spell and put my mind to it, all those missed details come flooding back; back to me, to be properly and hungrily remembered and relished.
First day of fall was this week, getting cold, leaves a turning, so grab a mug of hot cocoa and read on as I try and put my mind to the details of a day not long ago.
What is that you say? Your calendar is bull shitting you the same as mine. Its still hot as a pepper patch outside and the only turning going on is that of your A/C thermostats? But the therapy of the hot cocoa sipped out on your porch swing, under grandma's hand knitted quilt, or curled up in your favorite chair, reading material in hand is what I'm talking about that's lost. You are missing that!! Breezes of chaos, merits and moments, all that wasted alliteration a few lines up, remember?
This is about comfort, this is about recapturing those lost and unnoticed moments. Forget the hot cocoa and quilts, I got something better.
You are gonna need:
6-7 oz. of chocolate - An even mix, say 2 oz. each of milk chocolate, bittersweet and semisweet. If you wanna throw in an extra oz. of milk chocolate, who am I to argue your genius.
3 tablespoons of sugar
1 tablespoon of cocoa powder
1 1/2 cup whole milk - wanna go for broke, mix in a little heavy cream
2-3 tablespoons of peanut butter
ice
When we finally reconnected, long over due, I was full of lust and desire. The kissing first, always first, had a sense of urgency to it. The clothes I'd worn felt all wrong and unnecessary. While our time together lasted a couple of hours, most all of that time was spent urgently. Urgently taking what was desired, urgently giving what was needed, all at once dining on and feeding the other. It was erotic, it was very pleasurable, and as always it was in its own way beautiful and perfect.
Thinking back now, I can see so many little details that the broad stroke of my lust and desire overlooked, but now, later, I find those details alluring, attractive, sexy, and mostly just...her.
The chocolates needs to be melted down, either in a double boiler, stirring regularly, or in the microwave, carefully. Once the chocolates are all melted down together, add the sugar and cocoa powder, stirring it all together. While all is still hot, whisk in 1/2 cup of your milk or milk/cream mixture. At this point, let it cool, even stick it in fridge or an ice bath to cool the chocolate mixture down as we need it back to room temperature.
Once its cool, poor it into a blender, add in your remaining 1 cup of milk, the peanut butter and a few cubes of ice. Blend till smooth, adding ice as you desire to get the consistency you like.
If you've got a frozen glass from your freezer at the ready, great, otherwise any old glass will do. Dollop a little whipped cream on top and you've got FROZEN PEANUT BUTTER HOT CHOCOLATE.
Her hair looked great, pulled back into a clip. But once i removed her hair clip and let her long hair fall about her shoulders, she looked amazing.
Her nails where freshly painted a color that goes very well with her end of summer skin tone.
She had a bruise on her left thigh and another small one on the outside top of her left breast. The thigh's bruise a mystery, however did I make the small one on her breast?
The sun induced freckles on her back beginning to fade into autumn.
Her legs, so freshly smooth and hairless, her sex the same.
She often sighs her pleasure, but at times, she will make a small whimper of pre-orgasmic release. I've learned so much about her body, just by listening to it.
Her smile, when we are looking into each other as I am inside her, it begins its sly curl on the left side of her lips.
The flush of red that starts at her neck and works its way in to her face as she rides her own orgasm.
The way her hair, now sweaty for exurtion, sticks sweetly to the sides of her face.
What dominates these thoughts however was her new cute dress. She didn't mention it, and it didn't stay on for long, but her dress was very cute and summery. It was flattering and accentuated her beautiful curves.
I would have like to have kept her on my arm for the rest of the day, showing her off in her new summer dress to all the certainly jealous men about town. Another day perhaps, soon I hope.
Thursday, September 4, 2008
HNT?
My how Thursdays come around regular in these parts. I am considering opening up The Floridita to the idea of HNT? Peaks mind you, of the Gringo and his pursuits.
In the meantime, I've posts to come, forgive my distractions
In the meantime, I've posts to come, forgive my distractions
Thursday, August 7, 2008
Summer Heat Quencher(s)
Let's hark on back to the days of yore, Gringo's college days! Now hold on a minute, I'm not gonna be one of "those guys" who are always reminiscing about their college, or worse yet, High School days, and how great I was, and remember that time I got that quarterback sack during the game against our big rival or how big Jenny Johnson's boobs were, something along those lines. Though to be fair, Jenny had one spectacular rack, but I digress.
I mention college here only to note that while I certainly learned a lot about myself and a little about women, and to some questionable extent...got an education, what I did learn was how to make one great fucking Margarita!
Now seemed like a good time to share what I affectionaly refer to as my Margarita 250!
I so badly want to tear her clothes away from her body. Her chest is heaving beneath her bra, and I simply want to take the lace and rip it away, freeing what I am transfixed upon, her taunt and hard nipples. Today is unplanned, we have met for lunch to discuss something important, and we are supposed to be talking before entering a restaurant to share a meal together. But instead, I am using up any last resource of restraint to not rip her clothes from her body here and now.
There is little privacy, a back seat in a big pickup truck, in a security patrolled parking garage, but I don't care. Very little in the way of 'love making' is happening here, only carnal desire and an overwhelming singular need...to be inside her. My hands under her dress now, my palms on her thighs, encroaching; that light static electricity feel of her hose reacting to my advances. She has parted her legs for me, she is opening herself to me, or I am pushing her legs apart, demanding access to her, it is becoming a blur of heat and the smells and urgency of sex are building. Sadly?, her hose won't survive me, I have found her sex, hot and wet through the hose and have gripped in my fist the union of leg's fabric and ripped myself access.
The Margarita we are going for here is a homemade frozen one. Another time I will wax poetic over my rocks recipe of silver tequila and fresh lime, but for now, we are making homemade Frozen Margaritas. Homemade to me, means ingredients you can easily bring into your home and equipment most likely found in your home (or boat)!
You'll need that store bought ice we talked about earlier. Tequila of course. Here I like to use something mid range, like Cuervo Gold. Nothing spectacular but not too cheap either. Triple Sec, any kind will do fine. Some cans of Minute Maid Frozen Limeade, you know the ones in cardboard can looking containers. If you've got a big home blender, buy the big sized ones, small blender, buy the smaller sized cans. You'll need one can for each pitcher. And some fresh limes. Your home blender will be fine.
So to recap:
Tequila
Triple Sec
Minute Maid frozen Limeade (frozen, don't thaw)
Limes
Ice (preferable store bought)
Blender
My pants are off, or at least down enough. And there it is, finally, that singular desire...met. I am buried inside her, her heat is welcome, her wetness is constant. Painted nails roughly on skin, hands griping titflesh as she rides me. We don't need long; the desire is met, the release is imminent. She calls out my name, contracts all her musclues involuntarily and she cums...beautifully as always. I am right behind her, pumping myself inside her, eyes rolling back, groaning.
Lazy now, glazed eyes and sweaty skin...sated.
In the blender add your Limeade. Fill the now empty Limeade container half-3/4 full with tequila, to taste here really, and then fill the rest of the way up with Triple Sec, add to blender, squeeze in a couple of fresh limes, again, to taste. More or less depending upon how "limey" you like yours. Pulse the blender a few times to mix it up. Now the secret here is adding ice. Since we are dealing with typical home blenders they don't ever seem to mix as well as those high dollar margarita machines so we have to improvise. So add a handful or so of ice and blend. Then add a handful more and blend. Keep this up till you've got the consistency you want. Adding the ice in batches will help the blender mix you out a better consistency of ice.
Salt some glasses if you like, pour and drink. Then pour and drink again. That pitcher's not perfect, so get back in there and keep at it, you've got some tinkering to do to get yours just right, and make your own Margarita 250!
Why 250? Because at $250 a semester hour, its probably the best thing I learned that year!
-Gringo
I mention college here only to note that while I certainly learned a lot about myself and a little about women, and to some questionable extent...got an education, what I did learn was how to make one great fucking Margarita!
Now seemed like a good time to share what I affectionaly refer to as my Margarita 250!
I so badly want to tear her clothes away from her body. Her chest is heaving beneath her bra, and I simply want to take the lace and rip it away, freeing what I am transfixed upon, her taunt and hard nipples. Today is unplanned, we have met for lunch to discuss something important, and we are supposed to be talking before entering a restaurant to share a meal together. But instead, I am using up any last resource of restraint to not rip her clothes from her body here and now.
There is little privacy, a back seat in a big pickup truck, in a security patrolled parking garage, but I don't care. Very little in the way of 'love making' is happening here, only carnal desire and an overwhelming singular need...to be inside her. My hands under her dress now, my palms on her thighs, encroaching; that light static electricity feel of her hose reacting to my advances. She has parted her legs for me, she is opening herself to me, or I am pushing her legs apart, demanding access to her, it is becoming a blur of heat and the smells and urgency of sex are building. Sadly?, her hose won't survive me, I have found her sex, hot and wet through the hose and have gripped in my fist the union of leg's fabric and ripped myself access.
The Margarita we are going for here is a homemade frozen one. Another time I will wax poetic over my rocks recipe of silver tequila and fresh lime, but for now, we are making homemade Frozen Margaritas. Homemade to me, means ingredients you can easily bring into your home and equipment most likely found in your home (or boat)!
You'll need that store bought ice we talked about earlier. Tequila of course. Here I like to use something mid range, like Cuervo Gold. Nothing spectacular but not too cheap either. Triple Sec, any kind will do fine. Some cans of Minute Maid Frozen Limeade, you know the ones in cardboard can looking containers. If you've got a big home blender, buy the big sized ones, small blender, buy the smaller sized cans. You'll need one can for each pitcher. And some fresh limes. Your home blender will be fine.
So to recap:
Tequila
Triple Sec
Minute Maid frozen Limeade (frozen, don't thaw)
Limes
Ice (preferable store bought)
Blender
My pants are off, or at least down enough. And there it is, finally, that singular desire...met. I am buried inside her, her heat is welcome, her wetness is constant. Painted nails roughly on skin, hands griping titflesh as she rides me. We don't need long; the desire is met, the release is imminent. She calls out my name, contracts all her musclues involuntarily and she cums...beautifully as always. I am right behind her, pumping myself inside her, eyes rolling back, groaning.
Lazy now, glazed eyes and sweaty skin...sated.
In the blender add your Limeade. Fill the now empty Limeade container half-3/4 full with tequila, to taste here really, and then fill the rest of the way up with Triple Sec, add to blender, squeeze in a couple of fresh limes, again, to taste. More or less depending upon how "limey" you like yours. Pulse the blender a few times to mix it up. Now the secret here is adding ice. Since we are dealing with typical home blenders they don't ever seem to mix as well as those high dollar margarita machines so we have to improvise. So add a handful or so of ice and blend. Then add a handful more and blend. Keep this up till you've got the consistency you want. Adding the ice in batches will help the blender mix you out a better consistency of ice.
Salt some glasses if you like, pour and drink. Then pour and drink again. That pitcher's not perfect, so get back in there and keep at it, you've got some tinkering to do to get yours just right, and make your own Margarita 250!
Why 250? Because at $250 a semester hour, its probably the best thing I learned that year!
-Gringo
Friday, July 25, 2008
I know its hot outside, but you've got to eat right?
For fuck's sake is it hot!! Down here in the Lone Star we don't screw around with summer heat, we bring it! So last night's TV weatherman, after spending 5 1/2 minutes of his allotted 6 telling us about what the hell has already happened with regards to our weather, slips in we are in for some seriously hot humid concrete rain forest depression for the foreseeable future.
Its hard to get excited about cooking when its so damn hot, but you gotta eat, so you might as well get refreshed in the process. So if I may...
With a summer tan like that, less is certainly more. Her summer tube top was pink and cute, but it needed to go. In the parking lot of our intended restaurant lunch spot I simply couldn't help myself. I moved over to kiss her from my passenger seat; not the sort of kiss that can be misconstrued for meaning anything other than 'I need you naked and I need you fucking me right now!' We headed to the back seat, or rather 3rd row seat of her mom-mobile. How much groping can really be had as two lovers move from the front of a vehicle to the back....thankfully, a lot.
You are going to need to drink something to cut this heat, something appropriate. AGUA FRESCA. The Mexicans drink it as a refreshing fruit drink made of nothing more than real fruit and water. Pretty simple. We'll play with it and proudly serve it here at My Floridita. First, ice.
(warning...another parenthetical aside here) I should note fair patron that I'm a snob when it comes to certain ingredients. Most all pros will remind us that its their amazingly fresh and flavorful ingredients from their private farms and suppliers that are their secrets and us common folk will just have to make do with 'Sam's Choice' slop. I might agree with them, partially, and we'll spend time on that later, but for now, just know that I do the best I can, and to hell with those know-it-alls anyhow.
For now ice. Most drinks I make should use store bought ice as it just makes the drink taste cleaner and thus better. So I buy a bag and stick it in my deep freeze every now and again.
My favorite Agua Fresca is watermelon based, with little in the way of scientific evidence other than ogling plenty of hot Latinas, I would guess its also the most popular with the locals south of me as well. Buy one, seedless and cube it up, you are looking for about 10 cups of melon, make sure that you are cutting it up in a container that is also catching all the watery goodness released from your cuts! In a blender, blend 1/3 of the melon with about 1 cup of water. Pour into pitcher. Repeat with remaining melon adding 1 cup of water each time. Pour off all juices from container into pitcher. Add the juice of 3-4 limes and about 1/4 cup of sugar; stir. Adjust the water and sugar levels to your likening. You can leave well enough alone at this point or keep going. I came across a recipe that adds ginger juice and I like that so lets add it. At the grocery store buy a hunk of ginger root about as big as your palm. Wash it, peel it with vegetable peeler and then grate it with a Microplane (own a microplane...life is too short) into a bowl that's lined with a coffee filter. Squeeze the hell outta that coffee filter to extract juice, add 1-2 TBS to pitcher. Chill pitcher. When ready to drink, pour over ice with our without your favorite libation, mine is either silver tequila or vodka here.
Drink in hand, lets make some shrimp. Stop passing up the damn fish counter at your grocery store. Just this once, buy something, have the lady in the hairnet select it for you if you like. Seriously, you need more fish, and we'll be cooking it plenty here.
Shrimp is a no-brainer so pick up a 1 lb or so if its just you or you + 1, large ones, not the mega freak sized ones or the tiny ones, the large ones, shells on heads off are fine. We are going to make SHRIMP IN LIME GARLIC BUTTER. I made up this recipe while at a rented beach house a couple of weeks back. I'm sure its not entirely original, but I free-handed it and so will you.
Its the sounds she makes in response to my advances that I yearn to hear. Her soft moans, her sharp inhales, her purrs, each in their own way encouraging me. From her earlobe, my lips trace her jawline and find her lips wet and parted. Further to her neckline. Its here that I like to spend considerable time, struggling to be careful enough to not leave unexplainable marks. Her breasts are heavy and shapely and her nipples are always hard and I love when she inhales sharply as I attend to her nipple with my teeth. I can see that look in her eyes, she needs to cum. Lower still now her shaven sex is wet and glistening. When she cums she cusses like a sailor, calling my name as her hands keep my head firmly in its place. Soon we are both spent, covered in each others sweat and cum. Even though this was just a few days ago, I haven't the faintest idea what I ate for lunch once we finally made it inside that loud restaurant, but I won't ever forget that spoken look in my lover's eyes...fuck me baby.
We are going to cook garlic lime butter and shrimp separately. I like to do this a lot when I use shrimp. First get a little olive oil in a saute pan getting warm, but not too hot! Now lets get started on those shrimp. If the shrimp are something a little less than right off Lt. Dan's boat, then brine them. Brine can simply be a couple cups of cold water, a cup of Kosher salt, some peppercorns, toss in a bay leaf or two and some ice. Let sit for 20-30 min. in the fridge. While shrimp are brining, prep your garlic, looking for thin slices here, maybe 3-4 cloves, sliced really thin.
Once shrimp are brined, rinse them very well with fresh water, otherwise they'll be salty. If you want, now is the time to devein the shrimp, but leave the shells on, simply run a small sharp knife down back of shrimp slicing thru shell, and remove "vein". I live too close to cajun country and the bayou to worry much over deveining but seems like most people prefer it. So, with shrimp ready, spread them out on a cookie sheet and set that oven on broil (HI if it has more than one broil setting). Take some olive oil and pour it into your hand and rub the shrimp with a little olive oil, both sides. Stick cookie sheet into oven about 6" or so from broiler heat (leave oven door cracked open!!!) and give it 2-3 minutes, then flip 'em and give em 2-3 min more. When they are pink, pull 'em out and get them off that hot cookie sheet, a plate is fine. When they are cool enough to handle, peel them.
When you just put the shrimp in and have a few minutes to kill, nows the time to throw that garlic into the oil, saute it slowly, slower the better, when those thin slices are soft squeeze in the juice of a couple of limes and start to add butter. No quantities here, just feel it maybe 1/3-1/2 stick, its your dish, the butter and olive oil together will do nicely add more lime if you like. Throw in the shrimp and toss 'em around to get good and coated. You are gonna want some good garlic bread to sop up all that butter so have some at the ready!
Here's a hint. Serve to yourself or yourself + 1 in a metal pie plate. That's right a pie plate. When the shrimp are out of broiler, turn off oven and stick your pie plate into oven to warm it up. Now you've got a perfectly shaped vessel to hold the shrimp, all that limey garlicy butter goodness, and its pre-warmed. If you are going outside, no fear of it breaking, I know genius right! Refill your Agua Fresca, find some shade, enjoy.
Its hard to get excited about cooking when its so damn hot, but you gotta eat, so you might as well get refreshed in the process. So if I may...
With a summer tan like that, less is certainly more. Her summer tube top was pink and cute, but it needed to go. In the parking lot of our intended restaurant lunch spot I simply couldn't help myself. I moved over to kiss her from my passenger seat; not the sort of kiss that can be misconstrued for meaning anything other than 'I need you naked and I need you fucking me right now!' We headed to the back seat, or rather 3rd row seat of her mom-mobile. How much groping can really be had as two lovers move from the front of a vehicle to the back....thankfully, a lot.
You are going to need to drink something to cut this heat, something appropriate. AGUA FRESCA. The Mexicans drink it as a refreshing fruit drink made of nothing more than real fruit and water. Pretty simple. We'll play with it and proudly serve it here at My Floridita. First, ice.
(warning...another parenthetical aside here) I should note fair patron that I'm a snob when it comes to certain ingredients. Most all pros will remind us that its their amazingly fresh and flavorful ingredients from their private farms and suppliers that are their secrets and us common folk will just have to make do with 'Sam's Choice' slop. I might agree with them, partially, and we'll spend time on that later, but for now, just know that I do the best I can, and to hell with those know-it-alls anyhow.
For now ice. Most drinks I make should use store bought ice as it just makes the drink taste cleaner and thus better. So I buy a bag and stick it in my deep freeze every now and again.
My favorite Agua Fresca is watermelon based, with little in the way of scientific evidence other than ogling plenty of hot Latinas, I would guess its also the most popular with the locals south of me as well. Buy one, seedless and cube it up, you are looking for about 10 cups of melon, make sure that you are cutting it up in a container that is also catching all the watery goodness released from your cuts! In a blender, blend 1/3 of the melon with about 1 cup of water. Pour into pitcher. Repeat with remaining melon adding 1 cup of water each time. Pour off all juices from container into pitcher. Add the juice of 3-4 limes and about 1/4 cup of sugar; stir. Adjust the water and sugar levels to your likening. You can leave well enough alone at this point or keep going. I came across a recipe that adds ginger juice and I like that so lets add it. At the grocery store buy a hunk of ginger root about as big as your palm. Wash it, peel it with vegetable peeler and then grate it with a Microplane (own a microplane...life is too short) into a bowl that's lined with a coffee filter. Squeeze the hell outta that coffee filter to extract juice, add 1-2 TBS to pitcher. Chill pitcher. When ready to drink, pour over ice with our without your favorite libation, mine is either silver tequila or vodka here.
Drink in hand, lets make some shrimp. Stop passing up the damn fish counter at your grocery store. Just this once, buy something, have the lady in the hairnet select it for you if you like. Seriously, you need more fish, and we'll be cooking it plenty here.
Shrimp is a no-brainer so pick up a 1 lb or so if its just you or you + 1, large ones, not the mega freak sized ones or the tiny ones, the large ones, shells on heads off are fine. We are going to make SHRIMP IN LIME GARLIC BUTTER. I made up this recipe while at a rented beach house a couple of weeks back. I'm sure its not entirely original, but I free-handed it and so will you.
Its the sounds she makes in response to my advances that I yearn to hear. Her soft moans, her sharp inhales, her purrs, each in their own way encouraging me. From her earlobe, my lips trace her jawline and find her lips wet and parted. Further to her neckline. Its here that I like to spend considerable time, struggling to be careful enough to not leave unexplainable marks. Her breasts are heavy and shapely and her nipples are always hard and I love when she inhales sharply as I attend to her nipple with my teeth. I can see that look in her eyes, she needs to cum. Lower still now her shaven sex is wet and glistening. When she cums she cusses like a sailor, calling my name as her hands keep my head firmly in its place. Soon we are both spent, covered in each others sweat and cum. Even though this was just a few days ago, I haven't the faintest idea what I ate for lunch once we finally made it inside that loud restaurant, but I won't ever forget that spoken look in my lover's eyes...fuck me baby.
We are going to cook garlic lime butter and shrimp separately. I like to do this a lot when I use shrimp. First get a little olive oil in a saute pan getting warm, but not too hot! Now lets get started on those shrimp. If the shrimp are something a little less than right off Lt. Dan's boat, then brine them. Brine can simply be a couple cups of cold water, a cup of Kosher salt, some peppercorns, toss in a bay leaf or two and some ice. Let sit for 20-30 min. in the fridge. While shrimp are brining, prep your garlic, looking for thin slices here, maybe 3-4 cloves, sliced really thin.
Once shrimp are brined, rinse them very well with fresh water, otherwise they'll be salty. If you want, now is the time to devein the shrimp, but leave the shells on, simply run a small sharp knife down back of shrimp slicing thru shell, and remove "vein". I live too close to cajun country and the bayou to worry much over deveining but seems like most people prefer it. So, with shrimp ready, spread them out on a cookie sheet and set that oven on broil (HI if it has more than one broil setting). Take some olive oil and pour it into your hand and rub the shrimp with a little olive oil, both sides. Stick cookie sheet into oven about 6" or so from broiler heat (leave oven door cracked open!!!) and give it 2-3 minutes, then flip 'em and give em 2-3 min more. When they are pink, pull 'em out and get them off that hot cookie sheet, a plate is fine. When they are cool enough to handle, peel them.
When you just put the shrimp in and have a few minutes to kill, nows the time to throw that garlic into the oil, saute it slowly, slower the better, when those thin slices are soft squeeze in the juice of a couple of limes and start to add butter. No quantities here, just feel it maybe 1/3-1/2 stick, its your dish, the butter and olive oil together will do nicely add more lime if you like. Throw in the shrimp and toss 'em around to get good and coated. You are gonna want some good garlic bread to sop up all that butter so have some at the ready!
Here's a hint. Serve to yourself or yourself + 1 in a metal pie plate. That's right a pie plate. When the shrimp are out of broiler, turn off oven and stick your pie plate into oven to warm it up. Now you've got a perfectly shaped vessel to hold the shrimp, all that limey garlicy butter goodness, and its pre-warmed. If you are going outside, no fear of it breaking, I know genius right! Refill your Agua Fresca, find some shade, enjoy.
Wednesday, July 23, 2008
Floridita?
We still have some introductions yet to share. My Floridita...WTF?
Even though I've mostly gringo blood coursing through these veins, I've always had a certain proclivity for things Spanish. And not just Costa Rican ticas and Salma Hayek! And while we are on the subject of Salma Hayek, who amongst us has seen the movie trailer of the yet to be released movie of Penelope Cruz and Scarlett Johansson making out? And you people say religion is dead in Hollywood, who but the gods could have teamed those two up? But I digress, a thousand apologies...
Where was I, oh yes, things Spanish. Not just Spanish, but Latin, Mexican, Central American, South American, Shakiracan! So since I was but a pequeno nino, I've always named things in Spanish tongue. It started with my first sailboat...El Dientieso. Its a literary reference to a kind of shark that gave an Old Man of a particular Sea quite a bit of trouble. Twenty years later, I haven't gotten even the slightest bit more clever.
Ernest Hemingway: I am, to say the least, a big admirer. We will talk in later posts about him, we'll cook and drink and whore and chase German subs in his honor plenty. But briefly, he is definetly my favorite author, but more than that, this adventure I seek that I've mentioned previously. No greater adventure would there be for me than to follow in this man's footsteps.
Ok time for a parentheitical aside (hey private college education here folks, so gimme some space.) When I refer to Hemingway's footsteps, let me make a quick note that, oh say around the time I finally turn 60-61, I'm getting the hell off his footpath, no "self-inflicted" gunshot for me! Unless of course, on my 61st birthday, my wife finds me in a cuban whorehouse surrouned by piles of cash, cocaine, and barely legal ass, then that 12-gauge over-under will do nicely.
Hemingway, a man's man, a ladies man, a writer, a fisherman, and adventurer, a sailor, lover, fighter, father, husband, ex-husband, on and on we could go.
While living in Cuba, just outside of Havana, its widely known Hemingway's favorite bar to drink his beloved Daquiris in, was called El Floridita.
So in a bit of honor to him, and as I clearly can't get anymore clever than my 12 year old self, I decree the name of this blog...My Floridita.
Even though I've mostly gringo blood coursing through these veins, I've always had a certain proclivity for things Spanish. And not just Costa Rican ticas and Salma Hayek! And while we are on the subject of Salma Hayek, who amongst us has seen the movie trailer of the yet to be released movie of Penelope Cruz and Scarlett Johansson making out? And you people say religion is dead in Hollywood, who but the gods could have teamed those two up? But I digress, a thousand apologies...
Where was I, oh yes, things Spanish. Not just Spanish, but Latin, Mexican, Central American, South American, Shakiracan! So since I was but a pequeno nino, I've always named things in Spanish tongue. It started with my first sailboat...El Dientieso. Its a literary reference to a kind of shark that gave an Old Man of a particular Sea quite a bit of trouble. Twenty years later, I haven't gotten even the slightest bit more clever.
Ernest Hemingway: I am, to say the least, a big admirer. We will talk in later posts about him, we'll cook and drink and whore and chase German subs in his honor plenty. But briefly, he is definetly my favorite author, but more than that, this adventure I seek that I've mentioned previously. No greater adventure would there be for me than to follow in this man's footsteps.
Ok time for a parentheitical aside (hey private college education here folks, so gimme some space.) When I refer to Hemingway's footsteps, let me make a quick note that, oh say around the time I finally turn 60-61, I'm getting the hell off his footpath, no "self-inflicted" gunshot for me! Unless of course, on my 61st birthday, my wife finds me in a cuban whorehouse surrouned by piles of cash, cocaine, and barely legal ass, then that 12-gauge over-under will do nicely.
Hemingway, a man's man, a ladies man, a writer, a fisherman, and adventurer, a sailor, lover, fighter, father, husband, ex-husband, on and on we could go.
While living in Cuba, just outside of Havana, its widely known Hemingway's favorite bar to drink his beloved Daquiris in, was called El Floridita.
So in a bit of honor to him, and as I clearly can't get anymore clever than my 12 year old self, I decree the name of this blog...My Floridita.
Tuesday, July 22, 2008
An introduction...of sorts
So I should at the very least, introduce myself. In here, feel free to refer to me as the Gringo.
I am a man-child, mostly man, maybe, born and raised in the South. Rest assured there will be plenty of posts later defining and waxing poetic about where it is that I come from.
I've turned 29 a few times, and have celebrated that anniversary enough to say that while our 20s are great, our 30s ain't so bad either. But that's it, I've no desire to go any further, so I'll be maintain 30-something status for quite some time.
So what is this blog gonna be about? That's a good question and the answer might prove to be slippery and tough to nail down quite succinctly. But I do have at least an initial compass heading.
Food, sex, and my quest for excitement and adventure...'these are a few of my favorite things' Ok that was creepy, b/c that blond lady singing to those kids is now firmly stuck in my head. Sorry about that. While you attempt to clear your head, I'll break my big 3 subjects down a bit.
FOOD: Ok, I love to cook, and of course eat, but really I love to cook. I love the techniques, I love the tools, I love the ingredients, I love the history, I love the effort, and of course I love the result. I cook because I enjoy the retreat into the kitchen, and into myself, and I cook as an expression of emotion towards others. So one of the things we'll be bantering about is cooking and food and recipes and the like.
SEX: Ok, freaks relax; keep your pants on! Well, dudes, feel free to keep your pants on, ladies...indulge thy selves! While sharing that I do indeed love sex may not shatter blog site hit counters, I will most certainly be discussing, sharing and perhaps having, sex here.
ADVENTURE: I need it; I seek it, I search the Internet for it, but alas, I mostly dream of it. But I'm determined...fucking all hell bent on...stealing it!!!
So give me a chance fair readers, give the blog and its musings some time to reveal themselves, and always, feel free to order another round of whatever lights you up, here in My Floridita!
I am a man-child, mostly man, maybe, born and raised in the South. Rest assured there will be plenty of posts later defining and waxing poetic about where it is that I come from.
I've turned 29 a few times, and have celebrated that anniversary enough to say that while our 20s are great, our 30s ain't so bad either. But that's it, I've no desire to go any further, so I'll be maintain 30-something status for quite some time.
So what is this blog gonna be about? That's a good question and the answer might prove to be slippery and tough to nail down quite succinctly. But I do have at least an initial compass heading.
Food, sex, and my quest for excitement and adventure...'these are a few of my favorite things' Ok that was creepy, b/c that blond lady singing to those kids is now firmly stuck in my head. Sorry about that. While you attempt to clear your head, I'll break my big 3 subjects down a bit.
FOOD: Ok, I love to cook, and of course eat, but really I love to cook. I love the techniques, I love the tools, I love the ingredients, I love the history, I love the effort, and of course I love the result. I cook because I enjoy the retreat into the kitchen, and into myself, and I cook as an expression of emotion towards others. So one of the things we'll be bantering about is cooking and food and recipes and the like.
SEX: Ok, freaks relax; keep your pants on! Well, dudes, feel free to keep your pants on, ladies...indulge thy selves! While sharing that I do indeed love sex may not shatter blog site hit counters, I will most certainly be discussing, sharing and perhaps having, sex here.
ADVENTURE: I need it; I seek it, I search the Internet for it, but alas, I mostly dream of it. But I'm determined...fucking all hell bent on...stealing it!!!
So give me a chance fair readers, give the blog and its musings some time to reveal themselves, and always, feel free to order another round of whatever lights you up, here in My Floridita!
with but two feet, i've a 50-50 chance here of getting off on the right one
I'll take those odds...Welcome to My Floridita
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