my favs

[bbgapril]

She climbed up on my lap and straddled me. I could feel the warmth of her naked breasts and her hard erect nipples against my chest as I reached around her back.
Reaching down, she pushed my rigid shaft up and in front and proceeded to use her hips to rub those soft panties against the underside of my penis.
"Strike two big guy, one more and your out. What is your last guess?" she purred in my ear.
"Red" I whispered back, dam near moaning. Talk about worked up, Damn.

[bbgapril]

She got off my lap. "Take off the blindfold, she said and I did. There she stood.
Her bear breasts firm and high, nipples erect. The most soft and lovely tan stockings and the most lovely and sheer...

[bbgapril]

...pair of purple panties I had ever seen.
Cocking her hip, and with a sly smile she said "Sorry, but the mighty Casey has struck out." and bolted toward the steps. Oh no she don't. She got me too worked up to leave me high and dry now.
I gave chase, but not too fast, I just wanted to catch her before she could get into the bedroom and close the door.
As I carried her over my shoulder into the bedroom, amidst the giggling and fake protesting, I kicked the door shut behind me.
"Now it's my turn" I started.
A wicked smile crossed her face followed by more giggles.

[bbgapril]

I woke up later and remembered I had not eaten supper yet. So went downstairs, prepared a nice plate with four chicken breasts, cooked in white wine and butter sauce, fresh green beans, baked potatoes and two glasses to go with the wine I picked out, brought it all upstairs and gently awoke her with kisses.
We ate and talked, later finding ourselves working up an appetite for breakfast.
Now, if you find yourself blindfolded and naked on a couch with a sexy woman demanding to know what color her panties are, the trick is to guess wrong. The results my surprise you.

[redman007]

Outstanding contributions. Many many thanks!

[bbgapril]

A Cognac Love Potion: It is said that Cognac unchains mad passions!

For one person:

1/2 liter of dry white wine
1 glass of cognac
30gr of cinnamon (in sticks)
1 sprig of vanilla
30gr of grated ginger
5gr of ambergris tincture
50gr of sugar syrup
2 quails eggs
a pinch of grated nutmeg

Prepare a concoction soaking the cinnamon, vanilla and, ginger in white wine for 48 hours. Filter the mixture and add the ambergris, and the sugar sirup to which you will have first added the quails eggs, cognac and, the nutmeg. Energetically beat all the ingredients, let the mixture rest and drink your potion one hour before your "rendez-vous"

[bbgapril]

Aphrodite

Into a mixer or a shaker (with crushed ice) :

1 measure Metaxa (greek brandy)
1/2 measure creme de rose
1 measure pear nectar
1 tea spoon honey
2 tea spoons fig jam

Mix or shake and strain into a cocktail glass frosted with creme de rose and honey.

[bbgapril]

Mulled Wine

Ingredients:

3 - 750 ml bottles of Wine
Juice of 1 Orange
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/2 tsp Powdered Clove
2 tsp Whole Cloves
Honey or Brown sugar

In a large saucepan over very low heat, combine all ingredients and heat until sufficiently warm being careful not to overheat. Sweeten with honey or brown sugar to taste.

[bbgapril]

Hot Buttered Rum
Ingredients (Yield: 12 servings):

2 sticks (8 ounces) unsalted butter, softened to room temperature
and cut into pieces
1-1/3 cups (packed) brown sugar
1 teaspoon freshly grated nutmeg
1 teaspoon ground cinnamon
Tiny pinch of ground cloves
1 cup honey

For Each Serving:
1 to 1-1/4 ounces rum
Boiling water

Instructions
Prepare the batter: In a large bowl, cream the butter with the brown sugar, nutmeg, cinnamon, cloves and honey. Continue to beat until the mixture is completely blended and somewhat fluffy. (The batter will keep several days if refrigerated, but allow it to return to room temperature before using.)

For each serving: Pour the rum into an 8-ounce porcelain coffee mug and fill the mug with boiling water to within an inch of the rim. Top with a large spoonful of the "batter" and serve. If you wish, stir the drink before serving; or leave this to the drinker.

[bbgapril]

Escargots à l'amour - Love snails

Ingredients:

24-48 Snails
2 Medium-sized tomatoes
1 Green bell pepper
25-50 grams Celery
50 grams Butter
2 garlic Cloves
0.2 grams Saffron
Thyme and sage
Salt

Remove the skin and seeds from the tomatoes. Remove the seeds from one green bell pepper. Chop the tomatoes and the bell pepper, together with a piece of celery, coarsely, using a food processor for 5 seconds. Melt the butter, add two pressed garlic cloves, saffron and generous pinches of thyme, sage and salt to the melted butter. Let stand for a few minutes, then add the chopped vegetables. Place 24-48 snails (depending on size) in special snail porcelain ramekins with handles or simply in two individual gratin dishes and cover with the butter-vegetable mixture. Cook in the preheated oven (500 F, 260 C) for 10 minutes or until the vegetables begin to turn slightly brownish.

Serve together with a baguette type bread and a glass of Chablis.