Pimping Domestic Servitude Blog

Okay my co-bloggers over on Domestic Servitude have been really busy posting lately....

So here are some links to their posts....

Shelf Life by Jouet - all about expiration dates! Master rolls his eyes at me because I am big on throwing things out when they are past expiration dates.

Frugal Made Simple by Kaya - some great ideas. Please also add your own to the comments we are all looking forward to hearing them.

Low-Sugar Strawberry Jam by Katie - Oh yum! The picture alone does me in!

Salsas.... mmmmm caliente! by Jouet - It is that time of year with farmer's markets so veggies and fruits are going to start being really easy to find and good prices. And making salsa is so refreshing and versatile.

Biscuits and Gravy by Kaya - I think Master can be happy that Kaya posted this as I am going to make biscuits and gravy this weekend. And I am even doing the cheat with the biscuits.

Spicy! by Jouet - Such a good post on herbs and spices. I had never heard of Penzeys until Jouet gave me some for Christmas. Master has even asked me about maybe getting some different varieties of Penzeys as he can tell the difference. He will often say "you made this with the spices Jouet gave us didn't you?" And I did. So there is something about them that really makes them stand out.

Pinto Beans, Chicken Legs, and Strawberry Soup by Princess Mandy - Don't look if you are hungry because I guarantee this post will make you hungry! Great pictures, directions and story of making them. Yummy!

Spirit and Attitude of Domestic Service by Jouet and I also wrote on that topic too. - answering a question asked by a reader.

Dandelion Massage Oil by Katie - what a great way to get rid of dandelions!

Stuffing your Boobs by Kaya - Yummy! So many great ideas!

Favorite Christmas Recipe

I have been a baking fool the last 3 days. One thing that can be tricky is I live in a higher altitude. And because of it I get inconsistent baking results. Last year I made Chocolate chip cookies with peppermint bark and they turned out really great mounded in nice round scoops -- this year same recipe made flat cookies. They taste good but they are flat.

Chocolate Chip Peppermint Cookies last year...


This years....


But my favorite recipe holiday cookie recipe that smell good, look pretty and taste great are Cardamom Butter Cookies. I roll them out and do cut outs. This year I did Christmas trees, stars and snow flakes. But I was having a few problems with the dark chocolate drizzling right. But still had fun playing Jackson Pollack. I haven't taken a picture of this year yet. But this is a picture of last years....



For cookies
3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
1 1/2 teaspoons ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 sticks (1 cup) unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 teaspoon vanilla

For espresso and chocolate icings
1 teaspoon instant-espresso powder
1 teaspoon vanilla
1 1/2 to 2 tablespoons milk
1 cup confectioners sugar
3 oz fine-quality bittersweet chocolate (not unsweetened), melted

Special equipment: 2 small heavy-duty sealable plastic bags (for icing; not pleated) I just drizzle it on with a spoon

Make cookies:
Whisk together flour, baking powder, salt, cardamom, cinnamon, and allspice in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld. Beat in eggs and vanilla. Reduce speed to low, then mix in flour mixture until just combined.

Form dough into 2 (12-inch) logs (1 1/2 inches in diameter), each on its own sheet of plastic wrap. Use plastic wrap and your hands to roll, press, and square off sides of logs. Chill logs on a baking sheet until slightly firm, about 1 hour, then smooth logs with plastic wrap and flat side of a ruler to achieve straight sides. Chill logs on baking sheet until firm, about 1 hour.

Put oven racks in upper and lower thirds of oven and preheat oven to 350°F.

Cut enough scant 1/4-inch-thick slices from a log with a knife to fill 2 large ungreased baking sheets, arranging slices about 1 inch apart (chill remaining dough, wrapped in plastic wrap).

Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10 to 12 minutes total. Cool on sheets 3 minutes, then transfer to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

Ice cookies:
Whisk together espresso powder, vanilla, and 1 1/2 tablespoons milk until espresso powder is dissolved, then add confectioners sugar and enough additional milk to make a thick but pourable icing. Spoon into a sealable bag and snip 1/8 inch off a bottom corner.

Spoon melted chocolate into another sealable bag and snip 1/8 inch off a bottom corner.

Pipe some espresso icing and chocolate over each cookie and let cookies stand on racks until icing sets, about 2 hours.

Cooks' notes:
• Dough logs can be chilled 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month (thaw in refrigerator just until they can be sliced).
• Cookies (with or without icing) keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week.

(above recipe is from Epicurious)

Now I need to go make trays up and also make a crab dip for a party we are going to tonight.

Home Corners

My Mom is a total social butterfly. She has a huge group of friends. So when I was getting married, I had many showers for my wedding. My 2 favorite showers were the time of the day shower. Everyone was assigned a time of the day and had to bring something that went with that time of the day. And then the other shower I enjoyed was a kitchen shower - which everyone had to bring a recipe and either a food item or utensil that would help in making that recipe. And then they also contributed to a group gift which was all things kitchen. And then included a recipe box...not the one in the picture. The reason I am telling this story is the recipe on top of my current recipe box is one from that shower. And I still have most of those recipes that were given at that shower even though some of them oh my....ewwww!

The recipe basket my Mom gave me and I know the little tag is crooked but no matter how often I get it even it slips so I just leave it now. The recipe basket is a Longaberger basket. It matches my Mom kitchen really well but I was commenting how much I liked it on visit and a few months later she sent it to me with some recipes in it.

March Questions: Cooking

What meal is a quick fix meal for you? The menu for a special occasion? What your favorite comfort food to cook? What favorite dessert to make?

Quick fix meal: Grilled chicken that I let sit in some balsamic vinegar for about 10 minutes. Sprinkle with some grillmate before I throw on the grill*. Baked potato (I microwave them for 4 to 6 minutes depending on size of them and sometimes stick in the oven with a little rock salt and olive oil on the skin for about 10 to 15 minutes while finishing up other things), steamed green beans. It is a quick fix because we get those bags of frozen individual skinless chicken breasts so I take 2 of those out thawing in the microwave for a few minutes if I haven't taken them out in the morning. And then I marinate them for 10 minutes before throwing on the grill for 5 to 7 minutes. It makes a meal done in 30 minutes or less! No I am not Rachael Ray.

Special occasion: Well Master's birthday would be Beef Stroganoff, with a steamed veggie, and garlic toast. That is one of his favorites. Usually special occasion food just is whatever sounds really good at the time. Like we have had a herb crusted roast, roasted veggies with balsamic vinegar, salad, homemade rolls for one anniversary. We had ham with a brown sugar orange juice glaze, creamed potatoes, green beans with roasted red peppers and garlic Parmesan homemade rolls for Christmas. So it really just is decided based on what we are craving or what is the traditon for the occasion.

Favorite comfort food: Take out Chinese :) But I guess that is not something I make...well I do make Chinese dishes but usually that is not something I make for comfort food. Comfort food for me....right now has been a casserole I made called Meatball Sandwich Casserole. Nachos are another thing that is comfort food for me. Those are also quick fix meal because just browning ground turkey with taco seasoning and then the fixing is something we always have in fridge and pantry.

Dessert: I love to bake so I am not sure there is a favorite. I really like to make my Mom's homemade chocolate chocolate chip cake. It is very yummy! Some other: sour cream cookies, cinnamon chocolate brownies, chocolate chip cookies, chocolate buttermilk pie, and cream puffs.

Here is a link to some recipes I use. I haven't updated that section in a long time.

*I use an indoor grill - like the George Forman but the one I have is a Hamilton beach with removable grill and also other plates for a griddle that I use to make grilled cheese sandwiches or panini's. It is another kitchen appliance that I really like and use a lot!



**Feel free to ask anything you might want to know and I will answer. I am screening the questions AND allowing anonymous comments.

Inside Out

Just randomness....

* Eating Garden Salsa Sunchips right now and they are so good!

* I don't clean out my inbox on my email box and thus emails that I wanted to respond to kind of get lost in the abyss. So yesterday I had a migraine and needed something that I really didn't need lots of brain power to work on...so started that. I got through a big chunk so that is good.

* Master just went out of town for the day -- I was really wanting to go with him but with the migraines (because of end of period) he did not feel that was wise.

* Finished The Crimson Petal and the White. I am a little disappointed how it ended! Okay more then a little disappointed.

* Need to search down a recipe for the little
Southwestern Spring Rolls they serve at Ruby Tuesday (Flour tortillas filled with chicken, spinach, black beans, cheese, corn and cilantro. Fried until crispy and served with fresh avocado ranch.) Master had them for the first time this last weekend and he was crazy about them. (recipe: maybe here)

* I am feeling isolated and alone - though I am doing it to myself.

* Need to finish posts on: Being of two minds, 3 book reports, slave vs girlfriend, and I think there is one more but it is escaping at the moment.

* Mini Cooper Ad with Dominatrix

Overnight Creme Brulee French Toast

I made this a few weekends ago and oh my it was so yummy!

Ingredients:
* 3 tablespoons low- or no-trans fat margarine or butter
* 5 tablespoons reduced-calorie or no-sugar added pancake syrup
* 1/3 cup packed brown sugar
* 2 tablespoons plus 2 teaspoons Grand Marnier (or other orange liqueur), divided (or any other liquor that you would like the flavor of)
* At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread)
* 3 large eggs
* 1/2 cup egg substitute
* 1 1/2 cups fat-free half-and-half
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* Garnish:
fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip or maple syrup.

Preparation:
1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan...I cut the pieces to make it fit all through the pan).
3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature.
5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.

Lighter....

So the last 24 hours some things have happened to make me feel like maybe there is some light at the end of the tunnel. I do know when we get back from being out of town, I will have some stress with work but I at least feel a lighter right now.

I got done with the templates for my client yesterday. This client is stressing me out because she has been a VP type person in several well known fortune 500 companies and is starting her own company. So the potential work I could get from her -- through her website and her contacts -- could be significant. And although that extra income would be nice, I am just feeling a little intimidated even though she has been completely down to earth and friendly. I have been feeling very intimidated by her "status/success." I used to own my own graphic art business but now I feel I am just this person who does design because I enjoy it. So I am feeling a little small and unsure of myself at the moment.

Although while writing this I did get an email from her and she is pleased with the templates and even really liked one of them for her website. So that is good.

After I sent those templates out to her yesterday, I made a fabulous dinner...if I do say myself. And I do! We were suppose to have this for Monday's meal, but we ended up running errands so I needed a quicker dinner for Monday. So last night I made chicken that I marinated in lemon, olive oil, garlic, a little honey, and rosemary. I then coated it in a little flour mixed with some bread crumbs and sauteed it in a little olive oil just to get the coating to stick and then put it in a pan and baked it. I sauteed green beans in some balsamic vinegar, garlic and onions.

Then I made a quiche thingie! How's that for a name? I chopped up some pancetta (basically bacon) and fried it. Then I sliced tomatoes really thin and layered it in a quiche dish that I lined with store bought roll out pie shell. I did a layer of tomatoes, then pancetta and then a little mozzarella cheese. Finally I mixed together about a cup of fat free half and half, 3 eggs, 2/3 cup Parmesan cheese, some basil and ground pepper and poured it on top of the layers. Baked it for about 30 minutes. I was a little unsure if Master would like the torte, but he LOVED it!. He even had seconds of it. It really did taste good.

So today we leave for Denver....It has been a good day although busy. Master woke me up...in an ummm VERY good way! He pealed back blankets and started off with a light spanking moving to a heavier spanking moving to some punching! It was very yummy and of course made me very turned on wet. He then moved into more sexual areas...playing with me...fingering me and such. I was in heaven! I was moving all over the place. After....laying there breathless.....I started to stroke his cock. He told me that He should just get ready for work but I convinced him to stay a little longer. :) After he came, I cleaned up and made him breakfast. Some toast, scrambled eggs with browned ground sausage (I keep some in the freezer already browned to just add to omelets, scrambled eggs or for quick meals: pasta dishes, casseroles, soups or something like that).

I have been doing my going out of town cleaning....changing sheets, washing floors, finishing up the rest of the laundry, emptying out fridge, doing dishes and such. Master is out looking for bag/locker on wheels for his lighting/camera equipment at the moments since the one we picked up this weekend is not proving to work out the way he wanted. I have to go with him to his "big" office to help him with some filming while out of town. I am a little nervous about it but trying not to think about it!

Well he just called and I figured out another option for him -- that we have here at home. It looks like it will work! So He is going to stop and get some gas and so I need to cut this off and go gather bags to the living room to be ready to load. Not more updates for a few days.

OMG Chocolate!

Good Deal with Dave Lieberman on Food Network is doing a Chocolate Party! And so all the dishes are umm chocolate...
Chocolate Dipped Hazelnut Shortbread, Cranberry Almond Chocolate Bars with Tangerine Zest, Candy Bar Chocolate Brownies, Spicy Cocoa Cream and Strawberries.

He just made the Candy Bar Chocolate Brownies - I moaned out loud watching it!

Recipes!

Added bunches of recipes to our website...

A while back my Mom mailed me a box I had there -- and my recipe box was in there from when I was married and entertained quite a bit. Anyway I have been making some of these recipes for Master now and then wanted to share them too.

Appetizers: Brushetta - Taco Dip - Pot Stickers - Asiago & Chicken Spindini - Bacon Water Chestnuts - Hot Crab Dip - Black Bean Dip - Asiago Cheese Dip

Entrees: Chicken Capri - Un-Fried Chicken - Chicken Pomodoro - Smoky Mountain Chicken - Chicken Lasagna - Roasted Rosemary Chicken & Vegetables - Pan Roasted Chicken/Sweet Tart Red Wine Sauce - Sicilian Chicken - Chicken Francese - Honey Mustard Bacon Chicken - Crab & Salmon Cakes with Roasted Red Pepper Sauce - Mexican Meatballs - Salisbury Steak - Beef Parmesan - Crispy Beef - Rosemary Wine Pork Chops - Pork Chops with Mustard Sauce

Sides: Basil Beans & Tomatoes - Onion Potatoes - Garlic-Lemon Green Beans with Bread Crumbs - Fried Red Tomatoes - Baked Beans - Homestyle Green Been Casserole- White Beans with Pancetta & Sage - Corn & Wild Rice Pudding - Potluck Potatoes - Corn Casserole

Topics: Migraines Again, Train of Thought, Random Odds-n-Ends

Migraine Follow Up....

Okay so I jinxed myself Tuesday by writing about my migraines. I woke up with a 9 on Wednesday and it was between would move from between a 6 and 9 all day. By the way that scale to me could use some more levels and such towards the end...such as I feel there is a level between 7 and 10 or maybe 2 or 3. Such to me as there is a level - that it hurts to see, touch, hear, and smell - but I am not breaking down crying and I am not needing to go the ER. And that is where a lot of my bad migraines hit. It is hard to function but I don't am not breaking down or needing to go the ER. The list is useful but it could be a lot better.

So anyway my jinxing myself led to a 3-day string of migraines. Thursday’s was less and Friday’s was horrible. Master MADE me stay inactive all day to keep it going down to nothing.

I feel guilty on days like Wednesday and Friday because it was a 9 when I woke up on Wednesday. And so my duties and serving Master suffers greatly...such as breakfast...He had to get because I can't cook when it is a 9. I am not able to focus or concentrate enough to make sense.

But the other days I have been able to function....doing housework and artwork. Sometimes I have to be careful what types of work I do though during migraines as smells can spike it up to a 9 quickly. Such as the night I colored I had a slight one and the crayon smell got to me....yes crayons. So I only could color that one picture even though I wanted to color a few more.

Questions I have been asked since the last migraine post:
How does your Master handle it?
He really does great at being understanding about it. I think though at times it confuses Him that I can be in such pain and have just washed the floors and done 3 loads of laundry. It is because I have taught myself that at times I just have to function -- no matter what -- otherwise I could be swallowed up in all there is to do if I put it off until I feel "better." There are some days though I can't function....that I can't push myself more then I have or do. But there are other days I can push myself a little to get more done.

Does He understand what you can and can’t do?
As I said above I think I confuse him at times because I will have just done several things but have a migraine and so at times He think He can’t understand when I request to put off something due to a migraine when I could do other things.

Do you get sick of people asking you if you are okay and you having to say it is just another headache?
When people ask me how I am, if I am having any allergy stuff going on or a migraine, I say I am okay. Because it is so a part of me that I don’t even answer the question accurately. But I think I did start doing that because I did get sick of saying I have a headache or I am having allergies. I know that there are some people who think I am always sick. So, I just get sick of having to explain this is normal for me and so even though I have a headache well…this is how it is all the time.

Thank you everyone for all the comments/emails about the migraines….I appreciate all the input, support and caring! You are so great!

Okay so I am was sitting here thinking about migraines and solutions….and I so this is how my strange mind works...I have a weird train of thought...

Thought 1 - Wishing I could control my migraines more through meditation or thought...which led me to think about....(by the way I have tried but the focus is so lost when in a migraine that I can't do it through meditation)

Thought 2 - I have stopped myself from being sick and throwing up. Or I have even stopped my period from coming when I was an escort because I had several dates set up.

Which led me to think about one of those times...

Thought 3 - I had a special client...one of my favorites coming in town. He came in town just to see me. And he was such a great client. He would always tip and bring gifts. And even more so he was just a lot of fun to be with and spend time with! We had a lot of hot, fun times together.

So, yes my train of thought is weird.

I do that a lot….Master will ask me what I am thinking about and it will start off on one thing and go to the next and they are related in my mind but He is sitting there with a blank stare like how did we just go from discussing history and move to laundry detergent but it has happened.

Okay…next…some random odds-n-ends….

Kitchen Aid is GREAT! I made muffins and sinful torte on Saturday morning.

Diet Coke with Splenda….I like it but it is different then diet coke. It kind of reminds me of Diet Rite or Tab.

Dark Chocolate M&M’s…..Oh My Gawd! They are so good! But so rich!

Challah bread in the oven right now...it smells so good.

Shopping today – Spent $66 at Michael’s. They had a 50% off one item coupon in the paper today so I used that but of course bought more….they had some good sales on some bigger ticket items I had been wanting. As I told Daddy when we got home, I am going to have a fun summer with all my art stuff!

We are going on a hike next weekend so I need some clothes that would work better then I have now. Master even had me try on pants for it but I couldn’t do it and He did not like them either. So I got a lightweight jean skirt that I think will work well. (I have hiked in skirts before so knew what I was looking for). Then I also got a couple shirts that will go with some the jean skirt but also a couple other summer skirts I have – so it all we need to make sure is that my timberlands hiking sandals are more broke in so I will be wearing them around the house this week while cleaning and such.

Some day I might have to tell about the Karma of shopping today. I made a statement and it came back to bit me in the ass. But not yet….too soon to repeat it…this is more just for a reminder to talk about it sometime – maybe.

It has been a nice weekend even though Master and I have spent some of it working! I hope everyone is having a great weekend!

ps: I will get to all the comments later tonight or tomorrow!

Interview Meme Questions

Answering interview meme...2 people on livejournal asked me and so I am going post the answers here too.

1) What was your very first experience as a slave?
Answer in next post of questions as it was asked 2 times

2) If you had one day left to live, what would you do with it?
I just think I would want to see as many friends and family as I could. Being surrounded by them talking to each other...sharing time and telling them how much love and appreciate them all.

3) What got you interested in cooking & what is your favorite recipe for?
Well my mother is a cook. It is what she does for a living and is a very good cook. But oddly enough she never taught me to cook....never really taught any of her 3 daughters to cook as she does not like people in her kitchen. So it was not really until I was married (not married anymore) and started cooking that I realized it was fun to cook and have people enjoy what I made. Really with Master my love for cooking has come out more as he really allows me to experiment more then I have been able to in the past.

Oh I don't have a favorite recipe...last year another LJ friend interviewed me and she asked me what I would serve if I were having someone famous to dinner. Well at the time it was Master and my anniversary and so I was making a new meal and it actually turned out horrible. Well the entree did everything else was great...including the dessert - cream puffs stuffed with homemade chocolate pudding.

So, what I am saying my taste go for what I seem to be liking or doing in the moment. So lately that would be lots different kinds of chicken...

Chicken Capri, Chicken Pomodoro, Sicilian Chicken...not sure on the sides would depend on which I made. But for dessert right now I am craving my Mom's Oatmeal Chocolate Chip cake. It is yummy!


4) When did you know you were a submissive/slave?
When I was with my first owner, at 18, I did not know there were names for what were were doing and who we were....so it was not until many many years later...9 years later now that I think about that I found a D/s board on aol...while looking for information on anal sex. I was looking for that info because my husband was scared to try and I wanted to prove to him that we could do it - that it might hurt at first but that it could be done safely. Anyway, back on track, I stumbled on to this board and read some posts by submissives and I was like wow I do that...I feel that...wow this sounds like me. And then I realized it was a whole lifestyle surrounding these things I did in all my relationships. So that was 10 years ago that I actually found out there was name for who I am...submissive and slave.


5) What is your favorite service to perform for your Master?
I don't ever answer this question very good. Because there is not *a* service that really have that is a favorite. I just like serving him. I have always been semi-service oriented but with Master it seems to come out more and that is something I really like that I am serving him in ways I never served before...it is just great to be serving Master.

Domestic: Taco Bake

1 can refried beans
1 lb ground beef (I use ground turkey)
1 onion, chopped
1 large bell pepper chopped (I just take the stir fry peppers in the frozen food section and put in my food processor for a few seconds to get them chopped and I use mixed peppers)
8 oz mushrooms, coarsely chopped (keeping this here but I never use mushroom as my stomach can't handle them)
1 can green chilis
2-3 cloves garlic, finely chopped
2-3 TB chili powder
1 TB cumin
1-2 t garlic powder
1 can tomato paste
1 to 2 Cups shredded cheese, your choice on how much and what kind (cheddar mixed with some mozzarella is what I use)

Garnish - any, all work well:
chopped black olives
sour cream
chopped lettuce and tomatoes
chopped cilantro
chopped onion
salsa

Preheat oven to 450. Take a flat casserole dish, spray with cooking spray and spread refried beans on the bottom. Bake for 5 minutes.

Meanwhile, saute meat, onions, bell pepper, garlic until onion begins to soften and meat beings to brown. (Add mushrooms and cook until they've released their water and meat is thoroughly browned.) Drain fat and add all spices, green chilies and tomato paste, along with a little bit of water, if needed. The mixture should be moist but not runny.

Take the casserole dish with the beans, pour mixture on top and top with cheese. Bake in the oven for another 15 minutes or until the cheese is melted and just starts to bubble. Serve on plate with garnishes on top.

Life Update

Saturday was kind of a busy day of just lots of odds-n-ends to do. We got all our tax information together. I spent the rest of the day cleaning and baking. I made homemade Amaretto bread so that I could make Amaretto French Toast for Sunday morning brunch. I then made a really good cake...the recipe coming from my favorite girlie. It is a really rich cake, but delicious.

I made that for Super Bowl Sunday. We went to a friends house yesterday afternoon/evening. The couple is very nice and I enjoy spending time with them. She is an artist too so we get along well. Her and I even did some creating while there.

I started my Sunday not feeling well. And Master ended the day not feeling well. Although we had a nice time at our friends eating good food, talking and hanging out.

This morning I woke up with a migraine on top of whatever else I have going on. I am taking airborne -- so hopefully the flu/cold symptoms won't get any worse. So I just am feeling blah today even though I have several things I need to be doing. I think I am going to sign off though and grab my sketchbook while waiting for Master to get home.

If we sign online tonight, I might try to answer a few more questions.

Life Update - Celebrating Our Anniversary All Weekend Long

Master is taking a nap at the moment so I thought I would do a couple of quick blog entries.

We have had a nice day!

Officially our anniversary is on Tuesday but Master wanted to celebrate all weekend long basically. Last night Master came home with 2 dozen roses - white, red, and a deep peach color with red tips. I have 2 bouquets of them one on my desk here and the other on the dining room table. They are beautiful.

I started today by getting food ready for our dinner. Master requested food that we had not had in ages since it is full of fat and calories. So I got a loaf of homemade French bread going as Master wanted some garlic toast with dinner. And then I got the ribs rubbed with spices and put in the crockpot.

After I cleaned the kitchen up a bit, we took our showers and went out for a late breakfast. On our way to breakfast Master had me describe a little part of a fantasy I had been thinking about lately. And so I did...and I am blushing as I even think about it right now. Not going to write about it as I think parts of it will be coming true so just save it for a "scene" report.

Something Master and I have discussed a million times it seems is...diapers. Me in them obviously not Him. So the fantasy kind of featured that. So during breakfast Master said we were heading to Wal-Mart afterwards for well adult diapers (Depends ya know). And we are now the proud owner of 16 diapers for me.

I am nervous and excited all at once. Master says I will be trying them out tomorrow. Oh my!

After Wal-Mart we came home so I could rub the meat again and make sure it was looking good and also punch and knead my dough one more time. And then we were out the door again to our favorite winery. We had some samples and then picked up 2 bottles of our new favorite wine. It is wine made from Orange Muscat grapes and wow the flavor is amazing.

So now I am sitting here working on a couple blog entries because I took the bread out of the oven a bit ago and pour BBQ sauce on the ribs for the final hour of cooking and the house smells delish!

I am also making Onion Potatoes. And some veggies and/or salad. Master also went and picked up a French Silk Pie so I did no baking dessert this time. I think He has been craving it since we had it at my Mom's. But He says He is sure this will not be as good as the one we had at my Mom's. That is probably true but I have a big chocolate craving right now so it sounds good to me!

We are going to watch movies, have some quality time in the jacuzzi tub, and have some playtime tonight. I think it is going to be a late night! But a great night.

I am a very lucky girl to have such a wonderful Master! Of course I am smiling as I write that.....and am filled with love and devotion. Mushy Mushy I know! I am a romantic.

I better go get the rest of dinner going before waking Master up from His nap...maybe wake Him with a blowjob? Sounds like a good plan to me! Yum!

Domestic: Crustless Southwestern Quiche Cups

6 large eggs (or equivalent of Egg Beaters which is what I used)
1 cup (4 ounces) shredded cheese (I used a little low-fat cheddar and then some mozzarella)
1 cup of cooked chicken chopped up
1/2 cup of tomatoes chopped up
one 4 oz can of diced green chilies
1/2 cup diced onions
A little cayenne pepper to taste (can use a little hot sauce or chili powder also)

Preheat oven to 350 or 375 degrees F. Beat eggs with wire whisk in large mixing bowl until completely blended. Add the remaining ingredients and mix well with spoon.

Spray a large size nonstick muffin pan (6 cups with 1 cup capacity each) with cooking spray. Divide mixture as evenly as possible into each cup. (You do not need to use foil baking cups.) Bake for about 30 minutes, or until a sharp knife inserted in the center comes out clean. They will rise during cooking and fall while cooling.

Note: You can use a smaller-capacity, 12-cup muffin pan if desired, or even a loaf pan. Quiche cups (or slices) can be frozen and reheated in the microwave.

Variations: Any combination of appropriate vegetables, chopped (green or red bell peppers, onions, fresh cooked spinach, zucchini, cauliflower, broccoli, spinach, mushrooms, etc.) and cheeses may be used.

Christmas Goodies

I had a few people ask me about what kind of baking for cookies and goodies this year. So here is the recipes.

Life Update

Well the house is quiet at the moment. Sipping some wassail.

Master's parent's said that today was the first time they have seen me out of the kitchen since they arrived on Wednesday.

I feel like I have been cooking and baking all week. I tried to spread it out so I would not be so stuck in the kitchen. Last Sunday I started with a Norwegian cookie/pastry. And then Monday Pumpkin bars. Then Tuesday, I didn't have time for any baking. Wednesday was my real baking day pie, bars, rolls and then had stew in teh crockpot in the morning for dinner that evening. I ended the evening with making up potstickers and crab ragoon to have as appetizers before dinner on Thursday. And the cooking and baking did not end there...

Thursday's Menu...

Breakfast....cinnamon rolls and mimosas

Appetizers...Crab Ragoon, Potstickers that went over very well....Master's parents had not had either and really liked both of them a lot. I also had a crockpot of wassail going all day. Another thing they had not had and enjoyed a lot.

Then for 3:30pm dinner...
Relish tray - 2 cheeses, Green and Black Olives, Veggies and Onion Dip
Then the Turkey, stuffing, mashed potatoes, gravy, green bean casserole, cranberries, rolls and wine.

For Dessert...Pumpkin Pie and Pecan Pie Bars

That was more then enough food. It seemed we ate all day long.

Today I ended up being totally exhausted. I just could not wake up this morning. So, Master allowed me to take a nap. I ended up sleeping for several hours. I guess I needed it. Master is doing a project for His parents. And so they have been helping Him with it since they arrived on Wednesday.

There was a huge rockslide here that we found out about yesterday...that happened shortly after they got here. So we thankful they got across the mountain passes before that happened.

Master got up early and went to get Buffy the Vampire Slayer Season 7 for me at Target. He then also went to Home Depot. He had me sleep in but the kitty cats woke me up. Tomorrow we are going to do some running around with Master's parents.

Well I feel like I am fading....just doing a life update. More this weekend sometime I am sure.

Recipe: Cheesecake

My original recipe used regular cream cheese, sour cream, butter, and graham cracker crumbs. It was 515 calories per piece (12 pieces per cheesecake) and 36 grams of fat. Low-fat cheese cake is 217 calories a piece and 16 grams of fat.

Low - fat New York Cheesecake

3 whole low fat graham cracker - crushed into crumbs
3 Tbsp splenda or sugar substitute
1 1/2 Tbsps canola oil (it sounded gross to me but it worked and was good)
3 pkg. (8 oz. each) low fat cream cheese, softened
1 1/2 cups splenda or sugar substitute
3 Tbsp flour
1 Tbsp vanilla
3 eggs
1 cup light sour cream


Mix crumbs, 3 Tbsp splenda and oil; press onto bottom of 9-inch greased springform
pan. Bake at 350 F for 10 minutes.

Mix cream cheese, rest of splenda, flour and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream. Pour over crust.

Bake 1 hour and 5 minutes to 1 hour and 10 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings

Recipe: Penne with Vodka Sauce

Someone want to explain to me why I am watching Food Network when I have more healthy eating lifestyle now....even though this one was not that bad if I substitute whole wheat pasta and do some fat free half and half instead of the cream.

I saw this done on Everday Italian.

Penne with Vodka Sauce

1 quart Simple Tomato Sauce, recipe follows, or store-bought marinara sauce, blended until smooth
1 cup vodka
1/2 cup heavy cream, at room temperature
1/2 cup grated Parmesan
1 pound penne

Simmer the tomato sauce and vodka in a heavy large skillet over low heat until the mixture reduces by 1/4, stirring often, about 20 minutes. Stir the cream into the tomato and vodka sauce. Simmer over low heat until the sauce is heated through. Stir in the Parmesan cheese until melted and well blended.
Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain the pasta and transfer it to the pan with the sauce, and toss to coat.


Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional

In a large casserole pot, heat oil over medium-high heat. Add onion and garlic and saute until soft and translucent, about 2 minutes. Add celery and carrot and season with salt and pepper. Saute until all the vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay leaves and reduce the heat to low. Cover the pot and simmer for 1 hour or until thick. Remove bay leaves and taste for seasoning. If sauce tastes too acidic, add unsalted butter, 1 tablespoon at a time, to round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and then pour 1 to 2 cup portions into plastic freezer bags. Freeze for up to 6 months.

Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes

**just remembered I was going to post cheesecake recipe. I will try to get that typed up tomorrow and post it**

Bruschetta Chicken Bake

I have not tried this recipe but I really like Bruschetta so this might be good. I also would change the recipe a little as I would want to make my own stuffing out of whole wheat and white bread. It looks like a comfort food recipe to me!

Bruschetta Chicken Bake

1 can diced tomatoes (14.5), undrained
2 cloves of garlic, minced
1 pkg. (6oz) Stove top Stuffing mix for Chicken
1 1/2 lbs boneless skinless chicken breast, cut into bit sized pieces
1 tsp dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place Tomatoes with liquid in medium bowl. Add garlic and stuffing mix and 1/2 cup water; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13 x 9 inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30 min. or until chicken is cooked through.