Tuesday, March 26, 2013

Easy Erogenous Easter Eggs

What would this holiday be without those traditional Christian symbols of magical bunny rabbits and colored hard boiled chicken eggs? Don't even get slave started on the hot cross buns!
Hum, we might get back to the hot buns later ;-)

First: for our purposes, the eggs:
Hard-boiled Eggs are:
1.) Not Hard to make
2.) Not boiled!
Makes sense right?

How to Boil an Egg

Use Fresh Eggs!
Would you believe slave found some chefs gave the opposite advice?

Step 1: Place the eggs in a pan and cover with cold water to about an inch over the eggs. Bring to a boil.
As soon as the water boils, put a lid on the pan and remove from heat.
Let it stand for
10 to 12 minutes.
Step 1: Place eggs in a steamer basket over boiling water for same amount of time.
Step 2: Cool the Eggs quickly! Have a large bowl of ice water sitting there to put the eggs in. Let them cool for 3 to 4 minutes.

*This step keeps the yolks bright and without the greenish coat that comes from sulfur.
If you want to fix Deviled Eggs later and really want the yolks to be centered in the whites, put a rubber-band around the carton of eggs and store it on its side in the refrigerator.

Now to color the eggs, just buy one of those cheap kits that you see in every supermarket at this time. Keep the little wire do-hickey to use next year. Then just set up your cups with water and 1 tablespoon vinegar and 5 drops of the food color you wish for each cup.

++++++++++++ ++++++ ++++++

To Peel:

Step 3: Give each egg a little whack to the side of the pan or sink. Then under a steady stream of cool water, roll the egg back and forth in your hands, Sometimes this will be all you need and the shell will come off in nearly one piece. If not, start to peel at the air pocket on the rounder end.. Do this under the running water. If you can get the water under that membrane then the rest will come right off

Step 4: You can store hard-boiled eggs peeled or unpeeled for about a week in the refrigerator. Just cover tightly!
*Tip: Hard-boiled eggs are perishable; don't let them sit at room temperature for more than two hours.

What You can do with those eggs

Eggs A'la Goldenrod
slave believes this has been around since the very first Fanny Farmers Cook Book. It was expected every year and many times through the months between.

4-6 Hard Cooked Eggs
1 cup White sauce
Peel the eggs, cut in half and remove the yolks.

Chop up the whites and add to white sauce.
Toast the bread
pour the sauce over the toast.
Then with a spoon and a tea strainer, the kind that looks like a screen, push the yolks, one at a time through the screen. Now this is used to dust the top.
Note some people just chop up the whole egg and mix that in the sauce. Granted that is quicker and easier but more correctly called “Creamed Eggs”.
You will find that you don't need all of the yolks and thus save on the fat in your breakfast.

White Sauce
slave could go on for hours about this. How it is called Cream Sauce or the French call it Bechamel Sauce. It is the foundation to just about every sauce or gravy you will ever make, etc..etc..
Maybe another time. Slave gets the Gold Metal Brand “WONDERA” quick-mixing flour. It always works.

2 Tablespoons Wondera flour
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoons margarine or substitute
1 Cup cold milk

Mix the dry ingredients pour in the milk and mix, then put margarine in a medium pan and add the milk mixture. Heat over medium high heat, stirring occasionally until it starts to boil. As soon as you see the bubbles, set the timer for One minute, slave uses “1:45” and stir constantly until it goes off. Remember you don't have to stir rapidly, just constantly because you will get a burn in the bottom of the pan and the sauce is ruined.

Deviant Deviled Eggs for Daddy
This does not have to wait for a holiday. With a couple of slave tips, Master can have these any day.
6 Hard cooked eggs
1 tablespoon low fat mayonnaise
1 tablespoon No fat non flavored Greek style yogurt
1 tablespoon yellow mustard (or mix in half Diijon style)
1 teaspoon of juice from sweet midgets pickles

1. Peel the eggs, cut in half and remove the yolks. Set aside the egg white “boats”.
2. Mix together the other ingredients. Spoon this into a seal-able plastic bag.
3. Snip a small (½ inch) comer off of the bottom of bag. Instant pastry filler, or use in decorating cakes etc.
4. squeeze the yellow mixture into each egg white.
*Note many people just top each with a coating of paprika, forgetting that this is a spice and has a flavor. May slave suggest instead you dust each egg lightly with cayenne pepper? So much better taste.

      Notice How small a corner I cut off of the plastic bag

In even more of a hurry? Got some green goddess dressing? Just mix some of that into the yolks, mashing until the right consistency. Then go ahead with the assembly. You would be surprised at the various ways to make these little treats.

Also try finely chopped onion, or pickles, or ham, or cheese: this versatile dish can be customized to your Master's taste.
These hard cooked eggs can be used in egg salad, in mac and cheese, even in meatloaf. You will not have to throw out any!

Slave hopes that wither You celebrate the Christian or Jewish holiday or just enjoy a good spring dinner, these ideas will help you serve.


Monday, March 18, 2013

Stress Reduction

How do you handle stress? When multitasking becomes micro-managing and there is just too much to handle: what do you do? You can't just lock the bathroom door and scream: ”Calgon, take me away!”

First take a second and STOP! Nothing can be fixed with a broken tool.

Simplify! Dump the unnecessary stuff. How can you help someone with their load if your arms are already too full? You can't give someone a ride if your car is loaded with trash. Clear the table & clean out the sink so that you have room to cook!

Sometimes all you have to do is sit down – close your eyes and make yourself take deep slow breathes. Let your muscles relax for a minute. Let go. Back when my flight instructor was teaching about tail spins, he told me the fastest and most effective thing to do was to let go of the controls! The airplane will quickly find its balance.

Often we need to let go of things to find our own balance.

What is the difference between standing on the ground and standing by the railing on the observation deck of a tall building? Psychically it is the same. But one makes you weak in the knees as the muscles constantly over-correct.

It is the “thought” of a great height and thus possibly a great fall that causes our problems. Let that thought flow on out of your mind the same way it flowed in. Don't hold on to it. Don't clutch the “What-ifs” with such a death grip. A mind less cluttered allows you to serve. For you know in that service is your joy and happiness.

Focus On Service
Your soul desires only to joyfully serve,
and to swim in a constant stream of bliss.
This stream continuously feeds you everything
you need. Put your entire focus upon staying
in this stream of giving and receiving in every situation,
and in all you do.”

It is possible to think without OVERthinking. Just as you can anticipate without OVERreaching. Once you relax you will find your balance and you can float.

It took so very long to find your calling, your joy. Don't let it be pushed away by external pressures. Unnecessary strife can be caused by that overthinking.

Two things will help you: Communication and Patience. Yes, slave knows: give me patience and give it to me NOW!

Often we just can't get all of the communications that we want. Sometimes there are things we don't understand. That should not keep us from asking questions. We all need appropriate communication to keep us guided. 

Knowledge provides a barricade against assumptions. Assumptions will lead to overreaching and overreacting!

Patience can be reached by the same techniques we used to find our balance. Let go. Focus on what is here and now. Do what you are to do now. Don't try to gaze into a crystal ball to guess what is coming next or try to prepare for a “What if”.

Living today is quite hard enough.
Tomorrow will either be smooth or be rough
Enjoy what you have, for I gather that’s fine.
Live and experience while you have the time.
You can’t live tomorrow or yesterday,
What good would it do to try anyway?

Find your balance
Recognize as best you can, when your own shortcomings start to   de-rail you from your path.
Have patience.

Here are two images that slave would like to give to you. May they help when things get too tight.

The aspect of control is not dropped upon the intended, but instead is placed upon them, wrapping them in a loving blanket, so to speak, allow them to feel protected, as well as captive.

Faith: When you walk to the edge of all the light you have and take that first step into the darkness of the unknown, you must believe that one of two things will happen – There will be something solid for you to stand on, or, you will be taught to fly.
Patrick Overton

Once you have recharged and regained your balance there is no limit to what you will be able to do.

To satisfy and restore. To nourish, support and maintain. To gratify, spoil, comfort and please, to nurture, assist, and sustain …..I cook!


Sunday, March 17, 2013

Some quick ideas for the left overs

Last year slave got to led a discussion group on Gay Cinema at the Saint Louis LGBT Center. In one of the films: “Beautiful Thing”, they fixed a dish they called:
Bubble and Squeak
This is a great way to use the left overs from your dinner. Just fry up the cooked vegetables from this (or from any meat dinner). Maybe add some torn up bread in the skillet to make it go further. It is wondered if the name referred to the sound it makes cooking, or to the sound you make after eating. :)
New York Reuben
Named for its creator, Arthur Reuben who owned a New York deli, this grilled corned beef sandwich continues to be a favorite in homes and sandwich shops across the country.
  • 4 slices deli-style seeded rye bread
  • 1 bag(1 lbs.) sauerkraut
  • 4 tablespoons Thousand Island dressing, plus extra for serving
  • ½ lbs. thinly sliced corned beef (about 12 slices)
  • ½ lbs. thinly sliced Swiss cheese (about 8 slices)
Heat broiler. Coat broiler-pan rack with nonstick cooking spray. Toast bread.
Gently heat sauerkraut in small saucepan; drain.
For open-faced sandwiches, spread each slice of bread with 1 tablespoon dressing; top each slice with corned beef, sauerkraut and cheese, dividing equally.
Broil sandwiches 4 to 6 inches from heat for 3 minutes or until tops are lightly browned.
Serve immediately with extra dressing on the side. Makes 4 sandwiches.
Corned Beef Hash
Corned beef goes well with piquant condiments like horseradish and mustard. In Vermont, they often serve a small pitcher of apple cider vinegar to season the meal. Hash tastes great for brunch or dinner when topped with a couple of poached or fried eggs.
  • 1/3 cup finely chopped shallots or onions
  • 2 tablespoons margarine or butter
  • 2 cups chopped, cooked potatoes or loose-pack, frozen, hash brown potatoes, thawed
  • 1 ½ cups finely chopped, cooked corned beef or beef
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons milk
  • Few drops bottled hot pepper sauce (optional)
In a large skillet cook shallots or onions in margarine or butter until tender. Stir in potatoes, beef, salt, and pepper. Spread evenly in skillet. Cook over medium heat for 8 to 10 minutes or until browned on bottom, turning occasionally. Stir in milk, and, if desired, hot pepper sauce. Makes 4 servings.
Red Flannel Hash:
Another thrifty idea from New England is to add cooked beets and call the dish: Red Flannel Hash.
Made the same way but with the addition of 1 16-ounce can diced beets, drained!
Vegetable-Bean Soup with Corned Beef
And don’t throw away the cooking liquid from the corned beef. It’s full of flavor, and you can substitute it for the water and chicken stock to make this hearty soup. Add some chopped corned beef instead of the usual ham. It is important to read note concerning dry Navy Beans!
  • ¾ cup dry navy beans (5 ounces)*
  • 9 cups Corned Beef stock or water
  • 1 cup sliced carrot
  • 1 cup chopped onion
  • ½ cup sliced celery
  • 1 tablespoon low-sodium instant chicken bouillon granules
  • 1 teaspoon dried basil, crushed
  • ½ teaspoon dried thyme, crushed
  • ¼ teaspoon pepper
  • 2 bay leaves
  • 1 clove garlic, minced
  • 8 ounces corned beef (fully cooked ham), diced (1-1/2 cups)
  • 1-1/2 cups shredded fresh spinach (well rinsed) or cabbage
Drain and rinse beans. Return beans to pan. Add the remaining water, carrot, onion, celery, bouillon granules, basil, thyme, pepper, bay leaves, and garlic. Bring to boiling; reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Stir in beef or ham and spinach or cabbage. Simmer 3 to 5 minutes more. Remove bay leaves. Makes 5 servings.
Dry Navy Beans soak!
Anytime you run across a recipe that calls for dry navy beans DO EVERYONE a favor! USE Baking SODA. Use this trick that my great-Grandmother taught me to eliminate the foul flatulence associated with this little devils. That way You don’t have to hand out beano!
One pound of dry navy beans, picked over and rinsed
1 teaspoon baking SODA
Drain beans; place in a large pan. Cover with water by 2 inches; stir in baking soda.
Either let them soak overnight in refrigerator then drain OR
Bring to a boil over medium-high heat; boil for 15 minutes, skimming off any foam that accumulates then drain.
Everyone will thank you for this!


Hope this give you some ideas of what to do IF there are any left overs. Slave served three people and used a brisket that was over 4 lbs. It thinks it MIGHT have about a cup of cut-up beef left over. :-)

Happy to be the Property of Master Indy;

Saturday, March 16, 2013

Step by step Saint Patrick’s Day Dinner

 For this example slave is using a Dinnertime of 7 PM. The times slave has marked are based on this. Slave hopes you will see how, with preparation, a dinner like this can flow. This allows you to focus on making each part the best you can.

Crock Pot:
9AM Put the carrots and celery on the bottom of the slow cooker and turn it on low. Add apple juice and 1 cup water along with contents of the spice packet.
Rinse the brisket off well under running water and pat dry with paper towels. Then lay that (with fat side up) on the celery and carrots. Cover with the onion chunks and the leek. The lid then goes on and you let it cook on low for 8 hours, in our example 5 PM

5 PM: lift the brisket out, add potatoes and push down into liquid. Return the beef, cover and turn up the heat to HIGH

6:30 PM The pot has been on HIGH for 1 ½ hours at this point, so start the cabbage. But first turn on the oven to pre-heat to 350. When the buzzer goes off stick in the bread to warm. It will be ready when the cabbage is done.
Many recipes call for the cabbage to cook in the pot with the corn beef. Slave prefers to do this on the stove in a deep frying pan with a lid. (Chicken Fryer).
Cook the bacon over medium heat until crisp, remove to paper towel to drain and cut into small pieces.
With the pan still on the heat add the butter or substitute to the drippings to melt.
Pile in the chopped cabbage in thirds, stirring well to coat between each addition. Add 1/3 cup water or 1/3 cup of the cooking liquid from the crock pot! This will cook way down but may get messy when trying to stir.
Cover with lid and let cook about 10 to 15 minutes. Lift the lid and sprinkle in the bacon pieces. Cover and cook until desired “done-ness”. Slave prefers a bit of crunch left in the cabbage.
Remember cabbage has a lot of water in its leaves already, that plus what you have added will be sufficient to steam the vegetable well.

The Presentation:

7 PM:
Make sure the table is set, and drinks are in place and let Master invite guests to sit at the table.
With slotted spoon, transfer cabbage to a serving bowl and place on table. Let that great smell tease Master's guests!
Next lift out the brisket carefully, it will be fork tender. Let it sit on cutting board covered with a piece of foil.
With slotted spoon, scoop the vegetables out of the crock pot. Putting the potatoes in one large bowl and the rest in the other. Serve those bowls next.
Then carry out the hot bread.
Now the brisket: Cut it in slices across the grain and place on large platter.
Now the platter can make its entrance!

While everyone is eating and complimenting your Master, pour the cooking juices from the crock pot into a large bowl to cool and save. This can be substituted for broth in soups for the coming days.

When the table is cleared and small desert plates are out, perhaps coffee is served. Then bring out the covered brownies and open them after they are in place on table.

These are slave's suggestions. They are staged to tempt with aromas and tastes to the best advantage.
Never EXPECT any compliments! However, just between us slaves, don't be too surprised by your Master's appreciation. He will know how many hours you have served making this great meal for Him and His guests.

Grateful to be owned by Master:

Thursday, March 14, 2013

Introduction to St. Patrick's Day Dinner

A kitchen slave learns over time how to use that “time” so that the dinner comes out ON time. Not at the same split second. Rather in an order that allows for the food to be served hot. So let's look at a simple “holiday” dinner. You will see how the parts fit together. That makes everyone happy!

Here is our meal:
Home-cooked Fresh Corned Beef
Traditional Succulent Cabbage
Braised Garden Vegetables
Irish Red Potatoes
Soda Bread
Drinks of choice
Homemade Irish Coffee Brownies
slave would fix “green beer” IF my Master ordered it to, otherwise.... If asked, let's say that to reflect Master's good taste, His household decided to leave that to the bars on every corner.

Ever cook a corned beef? Simple and impressive as hell. Just takes preparation and a crock pot! For this a “brisket” is used. Normally a tough and cheap piece of meat, around this time of year the prices soar. To get it tender takes brining, slow cooking and the right spices. The only other secret is to be sure to slice it ACROSS the grain not with the grain of the meat.

The corned beef and cabbage dinner is very similar to the Early American boiled dinner. We are going to make it in the slow cooker and slave has prepared several recipes for using left-overs. May the luck of the Irish be with you for several meals, sandwiches and soups!

Buying the brisket. Supermarkets have made this as easy as possible. It will come wrapped in plastic, filled with the proper brine and even a small packet of spices.
Read the label. You can buy a flat cut – which is a leaner cut of meat. Or a Point Cut – which is what slave recommends. It is more flavor-full. You can cut off the extra fat (called the deckel) AFTER the meat is cooked. Now “eye roasts” and “round roasts” are also prepared the same way but slave finds they are dryer and less tender but they slice neatly.

By the way: the term “corned” has nothing to do with the vegetable we now call “corn” at all. “Corn” was an old English term for a small particle. IE: the coarse-grained salt that was used in curing.

These are the Ingredients you will need:
3 to 4 lbs corned beef brisket – point cut. This will shrink in cooking so figure on about a pound per person.
3 or 4 carrots, peeled and cut into 2 inch pieces
3 or 4 stalks of celery, cleaned and cut into 2 inches pieces
2 medium onions, peeled and “chunked” into big pieces
1 leek, cut up and use only white and light green parts
at least 2 cups of apple juice not drink
1½ lbs baby red potatoes. Scrubbed well and cut in half
1 small head of green cabbage. Cored and roughly chopped
4 slices bacon
4 tablespoons butter or substitute
Irish soda bread from store's bakery. Slave's store makes these in green loaves that are shaped like snakes – cute!
Start 10 hours before dinner time. So if dinner is planned for 7 PM, everything has to be in the crock pot and the lid on by 9 AM!
So, chop the veggies the night before and seal them in plastic bags in refrigerator. Slave doesn’t trust itself with a sharp Chef's knife before its coffee.
                  Use just the white and light green part of leek.

Now most of the work is done the night before. All slave has to cut up tomorrow is the cabbage, then the meat!

Masters property,

Irish Coffee Brownies in Bondage

This week, slave wants to introduce you to a “time line” for a Saint Patrick's Day Dinner. It will be serving three on Friday, so that it can take pictures to illustrate.

 Cooked ahead of time, this welcoming desert has all the taste of the traditional Irish beverage. These brownies have some whiskey in the batter. Got a bit carried away with extra that caused the glaze to came out a little thin.

  • 1-1/4 cups granulated sugar
  • 3/4 cup butter or margarine substitute softened
  • 1/2 cup unsweetened cocoa powder
  • 2 eggs or ½ cup of egg substitute.
  • 1 teaspoon vanilla


  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda

    • 3/4 cup milk
    • 1/4 cup Irish Whiskey Or use any good rye whiskey – just don't tell
    • 2 tablespoons instant coffee powder
    • 1 cup chopped walnuts 
  • GLAZE: 
  • 2-1/2 cups sifted powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon Irish Whiskey
  • 1-1/4 teaspoon vanilla
  • 3 to 4 tablespoons brewed coffee
  • Chopped walnuts (optional – wish slave had used another ½ cup)

Preheat oven to 350 degrees*.
Grease a 15x10x1-inch baking pan.

*If you use a dark, coated, or glass pan, PRE heat to 325 and add 2 – 3 minutes to cooking time.

Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. This wont take very long at all so be careful. Remove from heat. Let it sit for 2 minutes, then add eggs and 1 teaspoon vanilla; beat by hand lightly just until combined.

NOTE: As with any cake you will be alternating the adding of dry ingredients and wet ingredients, about a 1/3 each time and mixing by hand after each addition.

Stir together flour, baking powder, and baking soda in a bowl; set aside. (dry)

Stir together milk and 1/4 cup whiskey; stir in coffee crystals. (wet)

Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Then stir in the nuts, and pour into your greased pan.
Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.

For the Irish Coffee Glaze:
Wait until brownies are thoroughly cooled!
Stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla.
Now mix and slowly add 3 to 4 tablespoons brewed coffee until glaze is of drizzling consistency, you want it thick!
Sprinkle with additional chopped nuts. Makes 36 brownies.
By making these ahead of time, you will have less to do the night of the dinner. Remember KEEP TIGHTLY COVERED! That way when opened everyone will smell the whiskey and react as if there was more alcohol in them then there really is. If cut into 32 pieces, each will still have13.4 g of sugar! So that might make them more frisky than the whiskey!

By the way, slave reads that originally Irish Coffee was invented by a pub owner in Shannon Airport of Dublin for the tired and time-laged, trans-continental air passengers.

You definitely want to ask Master to taste this, (lick the bowl) before putting it in the oven. Wink-wink!

Happily owned by Master Indy :