Cuisine. Life’s deep and meaningful questions. 10-24-14


I’ve previously posted a vodka/butter pie crust recipe, and that recipe makes enough for a full pie, top and bottom, and a portion left over to make a tart shell. I had 5 big peaches sitting in the fridge waiting for a project. Normally, they would be on the counter, but I had to give up the idea of leaving fresh fruit on my counter once a tribe of fruit flies came in from the garden and decided to try to make a home in my kitchen. All they get now is a sad death in the vinegar traps I’ve set up around the kitchen, which seems to have solved the problem.

So I’ve had these gigantic peaches taking up valuable space in my fridge, some spare pie crust, a partial stick of butter, and the possibility of salted caramel ice cream still remaining in my chest freezer in the basement, as I’ve tried to not sit in front of the TV with a half gallon tub of the stuff and a big ole’ spoon, as that never ends well. Late night ice cream can make for some crazy dreams, indeed.

Preheat the oven to 375 Degrees Fahrenheit

Roll out the dough and put it in a pie pan. Fold and  crimp the edges and set aside.

I peeled and sliced 5 big peaches into a large bowl, added 2/3  cup of organic sugar, 2 tablespoons of maple sugar, a half teaspoon of dried ginger, and 1/8 teaspoon of dried red cayenne pepper.  The pepper helps the ginger hang onto a little of its heat through the baking.

I put 4 tablespoons of butter in the microwave for 30 seconds and while that melted, put a cup of flour, 1/4 cup of sugar, a 1/2 teaspoon of cinnamon . 1/2 teaspoon of kosher salt, and a half teaspoon of dried ginger in the bowl, then added the melted butter slowly until nice crumbs formed.

Pour the peach filling into the crust. Top the filling with the crumble. Bake in the oven for 45 minutes or until the crumble is browned and the filling is bubbling away nicely.

Do not fall into the temptation of trying to taste it now.  This pie needs to cool to set up properly. You also don’t want your filling running all over the bottom of your pie pan, so while I’m waiting for mine to cool, I was fiddling about with the glamour shot in Photoshop.

I’m a Graphic Designer by trade, who is now taking advantage of an opportunity to do a bit of Freelancing, but while doing that, seeing if its possible to be successful by doing the exact opposite of what everyone keeps telling me to do, which is focus. I have a lot of interests. Could I conceivably become successful by trying to do ALL of the things I like to do, rather than just choosing one and abandoning the others?

Anyway, I am so looking forward to having some pie later.

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Art. Sex. Vitruvian Thursday Night Drawing Group. Model: James

Tonight’s drawingsIMG_20141024_015721_513-1 IMG_20141024_015740_842-1 IMG_20141024_015752_141-1 IMG_20141024_015810_149-1 IMG_20141024_015828_144-1

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Art. Sex. Naked Drawing Group. October 21. Model: Michael

Tonight’s drawing:


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Art. Sex. Vitruvian Gallery Thursday Night Drawing Club. Model: Matt.

Tonight’s drawing:

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Sex. Support Your Local Kinksters. October 13, 2014

In recent years due to the return of people to large cities, the acceptance and homogenization of GLBT culture into mainstream society,the movement of blue-shopping out of store-fronts and onto the internet, and online dating, there has been a shrinking footprint of places for people of the “Alt” community to congregate, socialize and express their kink.

It is so much easier and potentially less embarrassing to go online to websites that sell gear, to discretely look for those with like-minded kink on pre-sorted websites and on-phone applications, and to meet prospective partners at the local Starbucks while beige world music from subtle speakers washes over our beige tinted environment, as we sit in beige tinted chairs sipping beige-tinted lattes.

We are missing something.

There was bravery required to put on leather or latex or neoprene, or just really tight denim. There was a sense of adventure in entering a smoky bar, scanning the room and locking eyes with someone who might leave bruises of the kind you brush against under your clothes at work on Monday, wince and sharply draw breath through clenched teeth, and then attempt to suppress the smirk from the corners of your mouth at a meeting.

The thrill of excitement is missing from the casual perusal of online porn – of standing at a magazine rack in a sometimes dimly lit store, where directly behind you on pegs were walls of devices you’ve only seen tried out in movies as you leafed through, looking for a treat to take home in a brown paper bag. Something to be locked away in a file drawer, hidden beneath the socks or under the mattress. There was something in the sordid. something in the power of having to hide it, and the ritual of locking the door, the crinkle of the paper and the flush to the cheeks which comes from the secret perusal of smut.

Most of the places where you could experience this have either been closed, pushed out of business by new development, or moved to brightly lit box stores and sanitized to the point that buying porn is no more adventurous than a trip down to the local Walmart for a jumbo-pack of toilet tissue.

What I would say to the kinky amongst us is this…

Support your local kinky outlets  They are still out there, hidden away in out of the way locations, behind unmarked doors, on the second story of so-called respectable businesses. If you live near a Leather or Fetish bar, find out where they are, and go. Take some friends with you. Put on some of that gear you bought late at night from online stores.  Or better yet, see if you can find out some of the little out of the way places that are still there and buy something for yourself or your partner.

I went to one of those little places today and took a friend along. Its a new place called TrickBox off Rhode Island Avenue in North East Washington, DC. It was a tidy space run by a couple of guys who were friendly and helpful.They had a nice selection of gear in spandex and neoprene, rubber and leather, Things you could probably buy online, but there is something to be gained in going to a store, touching the gear, trying out pieces to check the fit, and talking to the keepers of the shop about what you might be interested in buying so they have an idea of what to buy and stock for your next visit.  I like to do my best to support local kinky businesses.


Because you are not guaranteed the ability to keep your access to kink online. Changes in public policy, removal of advertising from Google AdWords, consolidation in the Porn industry and amongst producers of erotic clothing and gear leave online sales and access vulnerable.

Because getting out of your comfort zone and into the real world could actually result in your growth as a socially functioning human being  and provide some excitement (sharp intake of breath) to an otherwise mundane existence.

Because those  bars, bookstores, shops and strip-clubs are regularly under assault by those who wants to bulldoze them into the ground so they can put up a beige condo tower, a beige Starbucks, and a beige Whole Foods.

Some would like nothing better than to look out their windows and see bright lights and corporate retail from here to the horizon.

Those of us who like our lights dim, our stores seedy, and our lives just a little… dirty would prefer you keep your strip malls in the suburbs and leave just a little juice, a little dirt, a little smut for us pervs to enjoy.


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Art. Sex. Vitruvian Drawing Group. Model: James. 10-09-14

Tonight’s drawings:
IMG_20141009_233247_605-1 IMG_20141009_233227_063-1 IMG_20141009_233211_335-1 IMG_20141009_233144_644-1

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Cuisine. Peach Cheesecake Pie. October 8, 2014


Peach Cheesecake Pie

2.5 cups of all purpose unbleached flour
8 oz Kerrygold butter.
2 tablespoons organic sugar
1 teaspoon kosher salt
1/2 cup of French Vodka

Combine and pulse butter, flour, salt and sugar in the food processor until it looks like grated parmesan cheese. Then, stream the vodka into the food processor while it runs until the dough starts to move as a single mass, but has not yet formed a ball.  Dump the dough onto a floured surface, form the dough into a ball and divide it into thirds. make 3 smaller disks from the dough. Put two of them in the freezer for when you want to make a pie later this season and use the third as your bottom crust. Chill it for 15 minutes before rolling it out. Roll the pie crust to fit a 9 inch pan with about an inch to overlap and crimp.  Place aluminum foil in the pan gently and pour in a bag of dried beans. Bake the crust (blind bake) in a 375 degree oven for 15 minutes.


2 lbs of frozen peaches, pitted and peeled, thawed from the night before
A quarter cup of peach schnopps
1 teaspoon of dried ginger
1/8 teaspoon Red Cayenne Pepper
1/8 teaspoon cloves
1/2 teaspoon nutmeg
2 cups of organic cane sugar
1/4 cup of All Purpose flour
1/2 teaspoon of kosher salt
2 teaspoons of good vanilla

While the crust is blind baking, combine two pounds of peeled and pitted thawed peaches (I got these from Orr’s a few months ago and froze them face down on a half sheet before bagging them so the pieces wouldn’t form a big lump. The day before baking, they were set in the fridge to thaw). Combine with the rest of the pie filling ingredients and put back in the fridge to chill while the pie shell cools

Cheesecake topping:

8 oz of Philadelphia-style cream cheese
1/4 cup of organic cane sugar
1/8 cup peach schnopps
1/4 cup of all purpose flour
3 room temperature eggs, plus one egg yolk

Whip together the eggs, flour and cream cheese, and peach schnopps. Then add the sugar.

Remove the beans and foil you used to blind-bake the crust. Save the beans to a clearly marked container. You won’t be able to eat them, but you can use them now each time you need to blind-bake a crust. Add the pie filling to about half way up the sides of the pie. Then pour in the cheesecake filling to the edge of the crust.

Place a sheet pan in a pre-heated to 375 degrees oven and fill the pan halfway with water. Place this on your bottom rack.

Put your pie in the oven (middle rack) and let it bake for 45 minutes.  Then, remove the sheet pan and be careful not to slosh hot water on yourself or back into the oven. Let the pie bake in dry heat for another 15-20 minutes or until the top rises like a cake and looks pretty firm.  The cheesecake portion will recede a bit as it cools.

Let it cool on the counter for an hour, and then refrigerate for at least 2 hours before serving to allow the filling to firm up. Otherwise, you won’t be able to make a clean cut even with a sharp knife and the filling will run all over the bottom of your pie pan.

Very nice topped with some of that spiced peach syrup from a previous post.

Dig in.


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