1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
SexyAmber said:
Cute? not what naded is going for...he told me so himself last night.....
*True Confessions*
- Thread starter Jewelz
- Start date
- Status
Cute? not what naded is going for...he told me so himself last night.....
badmatt
Literotica Guru
- Joined
- Dec 1, 2001
- Posts
- 5,002
today's confession
*thought about someone lots...no such thing as too much
*would never ever think about her as just a sex thing
*Had very un - g-rated thoughts about her today just as well as the wonderfully happy g-rated ones
*confessed something last night to someone and is very happy having done so (helps that she didn't run away screaming)
*could confess more about the wonderful conversation that came after that revelation, but won't just yet
*thinks naded should hold on to his secret if he wants to
*probably has more to confess, but is going to wait a while.
*thought about someone lots...no such thing as too much
*would never ever think about her as just a sex thing
*Had very un - g-rated thoughts about her today just as well as the wonderfully happy g-rated ones
*confessed something last night to someone and is very happy having done so (helps that she didn't run away screaming)
*could confess more about the wonderful conversation that came after that revelation, but won't just yet
*thinks naded should hold on to his secret if he wants to
*probably has more to confess, but is going to wait a while.
naded
Inked and Scarred
- Joined
- May 14, 2002
- Posts
- 6,500
* can't do it Matt, Jewelz, Amber and all the rest figured it out.
* gets a most un-naded smirk whenever Fiesty enters a room
* bought himself some blueberry coffe while he was away this afternoon, that stuff is tough to find.
* checks his PMs often
* gets a most un-naded smirk whenever Fiesty enters a room
* bought himself some blueberry coffe while he was away this afternoon, that stuff is tough to find.
* checks his PMs often
1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
naded said:
You do?!!! Wow....I'm always the last one to know
Well, me and badmatt.....
1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
Jewelz said:*waves hello to everyone
*wishes phe would come out and play once in awhile...that sexy man of mine!!
Hey honey girl!!
Phe???? Helllooooo Phe????
naughtygirl
Literotica Guru
- Joined
- Dec 26, 2000
- Posts
- 6,884
*peeks head into room*
LOL you finally gave it up, Naded, huh? hee hee
NG
LOL you finally gave it up, Naded, huh? hee hee
NG
naughtygirl
Literotica Guru
- Joined
- Dec 26, 2000
- Posts
- 6,884
100!!!!
ok and this one was just to get that damn AV!
now what, any suggestions, guys?
NG
ok and this one was just to get that damn AV!
now what, any suggestions, guys?
NG
naded
Inked and Scarred
- Joined
- May 14, 2002
- Posts
- 6,500
A look into what Naded is having for dinner....
Ok, you guys all know I like to cook, well here's one of my favorites and I happen to have made it tonight.
WILD TURKEY GLAZED RIBS
The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.
1/4 to 1/3 cup Wild Turkey or other good quality bourbon, to taste
3 cloves garlic, minced
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon Tabasco sauce
1 tablespoon coarse (kosher) salt
1 1/2 teaspoons Worcestershire sauce
2 racks pork spareribs (about 2 pounds each)
1. Preheat the oven to 325°F. Line with aluminum foil a shallow roasting pan large enough to hold the ribs in one layer.
2. Combine the bourbon, garlic, honey, mustard, Tabasco, salt, and Worcestershire sauce in a small bowl. Stir well to mix.
3. Brush the rack of ribs on both sides with the glaze, then arrange, meaty-side up, in the prepared pan, making sure they don't overlap. Roast the ribs for 20 to 30 minutes to render as much of the fat as possible; pour or spoon off the fat and discard. Reduce the oven temperature to 275°F. and cook the ribs, brushing with reserved marinade every 30 minutes and turning several times, until they're tender and the glaze has caramelized and become crispy and blackened in places, 1 1/2 to 2 hours more. Let the ribs cook for 10 minutes after the last brush with the marinade.
4. To serve, cut the racks into individual ribs and pile them on a platter.
Serves 4
From my family cook book, this is one I came up with about 4 years ago. Makes your mouth water.
Ok, you guys all know I like to cook, well here's one of my favorites and I happen to have made it tonight.
WILD TURKEY GLAZED RIBS
The slow-sipping, mellow character of bourbon has always suited my palate, in a glass and as an ingredient. Compared to the sophisticated, somewhat standoffish refinement of brandy, bourbon is sturdy and straightforward in the kitchen. Always searching for a way to use bourbon, I've discovered that its sweet, no-nonsense flavor is perfectly at home in this garlicky glaze where it adds depth and a sweet edge to the taste. The recipe makes enough glaze for two racks of spareribs, but it can be doubled if you need more. Serve with collard greens and baked sweet potatoes.
1/4 to 1/3 cup Wild Turkey or other good quality bourbon, to taste
3 cloves garlic, minced
3 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon Tabasco sauce
1 tablespoon coarse (kosher) salt
1 1/2 teaspoons Worcestershire sauce
2 racks pork spareribs (about 2 pounds each)
1. Preheat the oven to 325°F. Line with aluminum foil a shallow roasting pan large enough to hold the ribs in one layer.
2. Combine the bourbon, garlic, honey, mustard, Tabasco, salt, and Worcestershire sauce in a small bowl. Stir well to mix.
3. Brush the rack of ribs on both sides with the glaze, then arrange, meaty-side up, in the prepared pan, making sure they don't overlap. Roast the ribs for 20 to 30 minutes to render as much of the fat as possible; pour or spoon off the fat and discard. Reduce the oven temperature to 275°F. and cook the ribs, brushing with reserved marinade every 30 minutes and turning several times, until they're tender and the glaze has caramelized and become crispy and blackened in places, 1 1/2 to 2 hours more. Let the ribs cook for 10 minutes after the last brush with the marinade.
4. To serve, cut the racks into individual ribs and pile them on a platter.
Serves 4
From my family cook book, this is one I came up with about 4 years ago. Makes your mouth water.
1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
Confession:
* has a crush on naded too...
* has a crush on naded too...
1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
Re: A look into what Naded is having for dinner....
*sigh* and I was happy with my grilled burgers until I read this....
naded said:
*sigh* and I was happy with my grilled burgers until I read this....
SexyAmber
Queen of the Damned
- Joined
- Dec 28, 2001
- Posts
- 5,321
Re: 100!!!!
CONGRATS!!!!!!!!!!!!!!!!!!!!!!!
They have some nice ones at www.freeavatars.net
nastygirl said:
CONGRATS!!!!!!!!!!!!!!!!!!!!!!!
They have some nice ones at www.freeavatars.net
1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
Re: 100!!!!
Big congrats NG!!! now you go AV surfin!
nastygirl said:
Big congrats NG!!! now you go AV surfin!
1fiestyredhead
Bad Pennies Always Return
- Joined
- Apr 15, 2002
- Posts
- 4,726
naded said:
massage??? did you say massage?
- Status
