Being a
Southern girl, I must admit, I had my preconceived notions about New York City;
I just recently came back home from New York City, I must say I miss it very
much already. I miss the smell of cheap perfume and expensive cologne
intertwined in the air by the many people who walk around in such a rush, a
rush to proceed, to prosper, to hustle. Seeing men who look at a woman as if
she’s a goddess and most of all men in suits. Women who walk with fur coats and
pearls that embrace their neck like a child grasping onto their mother's
breast. I miss absolutely everything, from the hustle and bustle to the
elegance and class from an elderly woman's taste in clothing on Park
Ave. The quick tongues that gnash out at you if you’re walking too slow or
you’re simply in the way, To the friendly smile and urban warm hearts that
welcome you with a cup of coffee. The Spanish, French, British, Irish, even
Italian accents that linger so boastfully down the streets, Either joy or
clarity, almost as a chorus they speak. This city is an absolute melting pot in
which one day, I hope to visit again real soon.
Friday, June 12, 2015
Wednesday, May 20, 2015
She-Crab Soup from The Mutiny
2 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half & half cream
4 teaspoons finely-grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely-chopped fresh parsley leaves
* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.
** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.
In a large, heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half & half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return). Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.
To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.
2 tablespoons all-purpose flour
1 cup milk
1 1/2 cups half & half cream
4 teaspoons finely-grated onion
3/4 teaspoon Worcestershire sauce
Salt and white pepper to taste
1/4 teaspoon ground mace
1/4 teaspoon red (cayenne) pepper
1/4 teaspoon grated lemon zest (rind)
1 1/2 pounds flaked blue crab meat*
1/4 cup crab roe**
3 tablespoons dry sherry
1 tablespoon finely-chopped fresh parsley leaves
* If you live in parts of the country where blue crab is not available, other types of crabmeat, such as Dungeness, snow, king, or rock crab, may be substituted.
** Two crumbled hard-cooked egg yolks may be substituted for the crab roe.
In a large, heavy pot over low heat, melt butter; add flour and blend until smooth. Slowly add milk and half & half cream, stirring constantly with a whisk; cook until thickened. Add onion, Worcestershire sauce, salt, white pepper, mace, cayenne pepper, and lemon zest. Bring just to a boil, stirring constantly. Reduce heat to low, add crabmeat and crab roe or crumbled hard-cooked egg yolks; simmer, uncovered, for 5 minutes (if the soup appears about to boil, remove the pan from the heat for a minute or so, then return). Remove from heat and add sherry, stirring to mix. Let sit for 3 to 4 minutes before serving.
To serve, pour the soup into individual heated soup bowls, dividing the crabmeat and roe equally into each bowl. Sprinkle with parsley and serve immediately.
The Mutiny: 2951 S. Bayshore Drive, Coconut Grove, Florida 33133 |
Monday, May 18, 2015
Friday, May 15, 2015
The King is dead. Long live the King.
RIP B.B. King. Another legend passes and we are increasingly beset with mediocrity posing as greatness. Makes me want to vomit....anyway, rest easy, good sir, you will be sorely missed.
Sunday, May 10, 2015
Text adventures #3
Him: This is how I want you.
I want the color of your lips in my teeth. I want to suck the flavor of your tongue. I want to lick that pretty little smile right off of your face.
I want my hands pressed into every part of you. I want to paint you in fingerprints. I want to grab handfuls of you and stuff you into my mouth. I want you in my fists.
I want to smell you like an animal, filling my lungs with your scent, then lap at you. I want to root into you. I want to kiss your cunt like I kiss your starving mouth. I want a devourment. I want to swallow you.
I want the inside of you. Where I live. Where I belong. I want the lewd meat of you. I want to be wrapped in your throbbing. I want to make you slosh and quiver. I want to feel you need me in you, even when it hurts, especially when it hurts. I want you with a cock that strains against the very skin that contains it.
I want you with reverence and raw greed. I want to fall on my knees in worship, slathering myself in your sacrament. I want to bludgeon and barrel into you, punishing you for my sin. I want to make you a place of reckoning.
This.
This is how I want you.
Thursday, May 7, 2015
Text adventures #2
me: if you were to associate me with a colour, what colour would it be?
him: i associate you with 2 different types of black: dominatrix boots black and sheer, lacey underwear black, deep wine (lipstick) red, and iridescent white from a gold plated revolver
him: i associate you with 2 different types of black: dominatrix boots black and sheer, lacey underwear black, deep wine (lipstick) red, and iridescent white from a gold plated revolver
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