Monday, July 28, 2014

BFF Ham and Asparagus Pizza


BFF Ham and Asparagus Pizza

My very best friend forever (BFF) Charlie had a birthday this week! He finally caught up with slave! Wanted to create something for him. Now at least once a week he and I will go out, sit, and talk over coffee until maybe 2 AM! During the NHRA season on Sunday, I can count on him coming over to watch the drag races.(The kind with WHEELS not Heels!) Never guessed that we used to drag race, did ya? Had a wonderful car that was so much fun. After the racetrack was sold for a housing development, slave restored the car into a show piece with special ordered paint and new interior.

Now as for the pizza! Charlie loves the farm and all kinds of vegetables, especially asparagus, and his wife wont buy or cook it! So slave planned this ham and asparagus pizza just to surprise him!

1 ready to bake thin pizza crust
1 pound fresh asparagus
1 tbs Olive oil (or less)
Kosher salt
8 ounces shredded mozzarella
Cup of sliced mushrooms washed, drained patted dry
3 slices Ham luncheon meat roughly cut into 1 inch squares
¾ cup of pizza sauce

Adjust oven rack to the middle of the oven. Place a pizza stone in the oven to heat,
Note: the package of the crust will tell you what to set the oven at. This particular one had: 400 degrees F.

This crust was almost precooked so adjustments had to be made.

Wash the produce in water bath with ½ cup of white vinegar in it for about 5 minutes, then rinse well.
Asparagus will snap just where it is supposed to, so snap the woody part off. Slice up some onion. Line a baking sheet with foil. Spread out 6 of the spears and about ¼ cup of the thin slices of onion. Cut up about 1 cup of the rest of the asparagus into 1 inch pieces and spread on tray then spray all of the vegetables with cooking spray. It just takes a little not the whole can.

Slide this tray into the heated oven right on top of the pizza stone.
Let that bake for 10 minutes while you cut up ½ cup of mushrooms into a fine dice.
Lightly dust a pizza “peel” with flour, (a bit of cornmeal also works) place the dough on the center.

A “peel” is like flat shovel. It is used to move the pizza into, and out of, the oven. Slave uses a flat pan for that purpose.

When the 10 minutes are up, pull the tray from the oven.
Spread no more than 4 or 5 tablespoons of sauce on the dough. Just enough to turn it red, but not a thick coating! Top with ½ cup of the mozzarella, this can be thicker. Sprinkle on the mushroom, onions, cut up ham, and asparagus pieces. Then arrange the 6 whole spears of asparagus fanned out from the center the pizza, like spokes on a wheel. Tips to the inside. Place them so that when sliced each piece gets a spear down the center.

Make sure that the pizza will slide off of the peel, give it a SMALL, slight, shake to make sure. Open the oven door and slide it onto that hot pizza stone in the oven.

Bake until golden and crisp and the cheese has melted, about 10 minutes.

Note if the crust that you buy takes longer to cook, like 20 minutes, you might want to skip the step of roasting the vegetables first. This all depends on what the crust says, Remember: with pizza, everything but crust is already cooked.

Let the pizza set for at least 2 minutes before cutting.
Run the pizza cutter right down the center between the stalks.

You can personalize any store bought sauce with a touch of red pepper flakes if you like a spicier taste, even a dash of hot sauce. If your sauce is a bit too “sharp”, or vinegar-y, grate some carrot into it. That not only makes it sweeter, it makes it look like you worked hours on it!

slave is so very fortunate to have a great friend like Charlie. I can count on him anytime or anywhere. Even if any mention of “BDSM” or even “Gay” makes his eyes glaze over and he gets uncomfortable. I know he will always be there for me. Beside he has taught me so much about auto repairs!

Serving can take many forms. slaves can have many different looks and attitudes. What counts is being true and being honest to oneself. Service to all others just falls into place. Charlie knows that I self identify as a slave and never questions. Sometimes I think it is because he genuinely does not want to know. slave does nothing to hide it nor does he want to make his best friend uncomfortable by constantly bringing it up. It just is. That is fine with both of us. slave is very proud of having a friend like Charlie! slave is also very happy to have finally found its place:

My place is to serve my Master Indy!


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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Thursday, July 24, 2014

Chew Chews for the Train

...or “Pardon me Roy, Is that the cat that ate your new shoes?”

slave dug out this old hand written recipe because its friend, Sir Mike, was going to be taking a train ride. Since that is unusual in our world today, slave thought: OK! This is how it can serve!
These chewy snacks are flour-less cookies just filled with coconut and oats. A great source of good carbs!
Now in the past when one had to sit on a bumping seat for hours, (truck drivers know this well), something happens to the lower digestive tract. Without the “TMI”, lets just say that the combination of oats (bulk) and coconut provide just the remedy to get things moving again!
Yes these are sticky, but it would not be the first time he got his fingers sticky.


3 whole eggs
2 cups sugar
2 Tbs melted butter or margarine
¾ teaspoon vanilla
1 teaspoon salt
1 cup shredded coconut
2 cups uncooked old fashioned oats.
Left-over slightly toasted walnuts

Pre heat oven to 350 degrees. Line the cookie sheets with parchment paper. (the old recipe called for foil – which slave tried without very good results!)
Beat the eggs until light yellow and frothy. Add the sugar slowly as you continue beating. At a low speed mix in the melted butter, vanilla, and salt.
When incorporated, take off the mixer.
With a wooden spoon fold in the coconut and oats, stirring well to completely mix.

Using a tablespoon measure as a scoop, drop mixture about 2 inches apart on the parchment. Slave stuck each with a piece or two of the left over walnuts for a crunch. Bake for 15 minutes, or until the cookies are starting to get a nice touch of brown around the edges.
Slide parchment with cookies over onto a cooling rack to cool for about 10 minutes. You might have to persuade these off with a metal spatula.

Slave tells you when problems arise so that you can learn to work your way out of them. What did slave do when the cookies would not peal off the foil? 

 Pop the cookie lined foil in the refrigerator for about an hour. When the cookies were really cold, the foil could be peeled off the cookie.
Now this recipe makes about 36 cookies, and slave managed to save 30 of them, so take your time.

Slave fixed four paper towels with a touch of dish washing liquid and just a touch of hot water. Then folded them each and put these damp towels in a resealable plastic bag. For the trip, like I said, these will give you sticky fingers! Please don't try to add rubbing alcohol like those store bought kind. It will end up with a permanent mess and hard feelings.

Slave hopes these will make for a fun trip! This was no big thing to make. It used up some leftovers (coconut and walnuts) and made a nice homemade treat. So it did not come out perfect, it was a chance to show how to think on your feet.

Serving can be just as easy as that! Look for small ways to help or just to give comfort. Sir Mike certainly didn't need to take food with him on this trip. It was the thought and effort that made the service. Service itself is such a reward and so fulfilling. It made me feel so good to have the chance to serve him. It made Him feel good that someone thought about doing something for Him. Win – Win!
As slave has said before, voluntary slavery could more appropriately be called “joyous serving”.


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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Oh by the way: the “Pardon me Roy” reference at the start of this post? 

The very first time a music recording sold a million copies, the record company RCA Victor commemorated by offering the artist “The Glenn Miller Band” a gold plated copy. Thus starting the practice of having a “Gold record”. 
That recording was “Chattanooga Choo Choo” 

The refrain starts with: “Pardon me boy, it that the Chattanooga Choo Choo?” This was quickly made into a shaggy dog joke. That joke is what was referenced. 

Remember it was a different time back when they called even elderly negro porters “Boy”. 
This video was from a film and is an extended version. The prize winning record was less than 3 minutes long, but everybody knew the words to a Glenn Miller Song!

Monday, July 21, 2014

Bling the Chicken

Bling the Chicken
That one piece of left-over chicken looked so forlorn in the refrigerator, slave felt sorry for it. Somehow that has to become a full sized meal! Lets see: a can of chicken soup, some angel hair pasta, Oh and some onion and a piece of garlic left! That will work just fine. A quick trip to the store for a bag of frozen mixed vegetables ($1.50) and some fresh asparagus ($1.99).
That cold piece of chicken is gonna get a make over like RuPaul never saw!

When you fix this, if you can't get at least 3 meals out of it, you are not really trying! The only thing slave would change is to add some cut up celery for a bit of crunch. It was everything else!

1 piece of cooked chicken breast
1 pkg frozen mixed vegetables
¼ package of Angel Hair Pasta
½ cup of chopped onion
1 tbs of minced garlic
1 can condensed cream of chicken soup
½ can of skim milk
1 lbs fresh asparagus

Bring a large pot of salted water to a boil over high heat. Add the noodles and bring back to a boil. Boil for 2 to 3 minutes for angel hair pasta. Drain in a colander and rinse under running water. Set aside.

Cut up the chicken and onion, then mince (cut into tiny tiny pieces) the garlic.

Heat 2 TBS of oil in skillet over medium heat and cook onions until they start to turn transparent. About 4 minutes. Add the chicken to warm up and then the garlic. Only let the garlic cook less than 2 minutes before adding the can of chicken soup – you don't want burned garlic!- and HALF a can of skim milk, you don't want soupy!

Stir in the frozen vegetables and cover. Reduce heat to a simmer and let cook for about 7 minutes.

Add the cooked noodles and cook, cutting them slightly with the side of the spatula. Season with salt and pepper. Re-cover and simmer until the noodles have absorbed some of the soup, about 3 minutes.
Serve in a large bowl.

slave serves this with some roasted fresh asparagus! The dark green really balances the chicken mixture yet does not overpower it.

Submission and Fear

The thought of submission is very different and frightening to most men. Even if parts of it ARE intriguing. There must be a reason you've never done it, better not. Why should you try something different, something new? What if? What if?

Why is there a fear that submission or being subservient is a weakness?
Remember there is a BIG difference between “being conquered" and "being submissive."

Writer Princess Kali points out that submission can be wonderfully intimate, but also scary. It goes against what men in western culture are taught they are to do. It takes effort and focus to turn your brain around. Being submissive is not in any way a sign of weakness. After all, is a private or even a sergeant weak because he submits to the authority and directions of a general?

By recognizing that there is strength in submission, a man can still feel that he is maintaining his masculine identity. You are no less of a man because you chose to allow another to guide. In fact often it takes a lot of strength to follow the decisions of another.

This does not address how much power of self control it takes to: “Sit down and shut up”! Even when you know that they are right. However you will find an amazing amount of energy growing within you. All it takes is to simply surrender your will to the direction of another.

Often for a man to explore this role carries another fear. Will this make his partner, even subconsciously, think less of him?

Allow me to frame this in terms of the steps on a set of stairs. Each are of equal height, each are just as important as the other, each serves its purpose. Because one is above the other is only a matter of geography, nothing more, that is all.

So again there is fear in trying something new. Fear in doing things that we are taught not to do. Fear that others will think less of us. Fear that we will no longer be “real men”. Guess what? Facing fear down builds strength. “Doing” will always trump fear. You gain strength when you chose to be submissive. You can't help it!

Submission is NOT a lazy choice. Giving up one's need to control is never easy. At times, slave gets so impatient! I want to get to the point where I don't have to question. Where I can follow Master’s orders without thinking. Where I can simply be satisfied in the knowledge that I serve Him and that pleases him. What is the old prayer? “God grant me patients, but do it quickly” slave learns and grows stronger every day.

If being a submissive male is what resonates within your soul, there is no reason not to explore it. You can not let “the culture you grew up in” dictate such an intimate part of your psyche. It might well be the strongest choice that a man, or woman for that matter, can make. However it is always the wisest choice to be true to your authentic self and explore it with a passion.

You will know when it is right. Then you must set your course.

Master Indy, looking over my thoughts, pointed out: “Once you have a direction that you know is correct, do not allow even the smallest thing to divert you from that goal. “If you are taken off course by even ONE degree per day, in only six months, you will be almost completely turned around and going in the opposite direction.”

Master Indy is my GPS! I follow His direction. I have to get there on my own, but it is by His directions. What's more: every time I do, I gain strength! As I gain strength, my submission grows and it becomes a power loop!

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.”

Being a submissive is not for everyone. Just do not let FEAR keep you from finding your best destiny.

My destiny is serving my Master Indy

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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Saturday, July 19, 2014

Smothered Chops in the Old Southern Way

This old style dinner was developed where the folks spent all day doing psychical labor. This is a rich honest taste of just plain good!
Slave was just studying the “Maillard reaction”. How the amino acids and the natural sugars in food create tasty “dicarbonyls”. This is the science behind why we “brown” the meat! Or carmelize the onions. Slave apologizes for perhaps not allowing that to happen enough so that this would be more photogenic. Maybe adding some chopped chives over the top would have added interest. Remember we taste first with our eyes.

Either way this yummy meal consists of inch thick pork chops simmered in a light sauce with mushrooms and onions. Served with home mashed potatoes and fresh roasted broccoli. Nope, can't do any better in any fancy restaurant. Except maybe that they serve you and you don't have to wash the dishes! OK, but why pay someone else to get the opportunity to comfort and serve your special person?

two 1 inch thick pork chops
1 medium yellow onion
2 cups chicken stock
1 small can of mushrooms pieces and stems, drained
3 tbs all purpose flour
Salt and pepper to taste, maybe some Herbes de Province if you like.
For the sides:
Mikl's Magic Mashed Potatoes

For the potatoes:
4 red potatoes peeled & diced
1/3 cup non fat half-and-half
2 ounces unsalted butter
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 egg yolk
Peel and dice the potatoes. Cover with cold water. Set over high heat, cover and bring to a boil.
Once boiling, uncover, lower the temp so that you just maintain the simmer. cook 10 to 15 minutes.
Heat the butter and ½ & ½ in microwave till melted about 25 sec.
Drain the potatoes and mash, add the half and half, butter, salt and pepper as you mash until you get the right texture. Remember if at first it seems like its too runny, keep mashing and it will firm up.
When you are happy with it, stir in the yolk until it is well mixed in.

Roasted Fresh Broccoli
2 heads of fresh broccoli (between ½ and 1 lbs)
large pinch of kosher salt
2 tbs of oil (Slave used some of that left over oil from the confit - HEAVEN)
Soak fresh produce in a bath of water with ½ cup of white vinegar for about 5 minutes, then swish it out.
Cut the stalk to within a half inch of the bushy part. Break the little heads apart with your fingers. Put them in a bowl with the oil and stir them all around to get a slight taste of oil on all of it.
Spread out on a foil lined sheet and roast in a 400 degree oven for between 20 to 25 minutes. Check them about half way and if some are getting dark, turn the pan around so it is even.
Main dish directions:

Wash off the chops and dry. With a shape knife cut slits in the fat down to the meat along the side. This lets the chop cook flat. Otherwise the side with fat will draw-up and almost form a bowl.
Sprinkle with kosher salt and season with any pepper or preferred seasonings.
Heat about 2 tbs of oil in a covered deep frying pan. Then brown both sides of the chops about 5 minutes per side. Remove the chops and cover with foil.
While that is browning, drain the mushrooms and slice the onion. Slave chose to use a mandolin for this, but not important.

When chops are removed, add the onions and mushrooms. Stir and cook for about 6 minutes. This gets the water out of the mushrooms and turns the onions more transparent.
Sprinkle the 3 tbs of all purpose flour into the pan and stir for 2 minutes. Then mix in the 2 cups of chicken stock. Stir that for about 4 minutes until it thickens.

Return the chops to the pan and spoon the sauce over them. Cover and reduce the heat to a slight simmer and let cook for about 20 minutes. This step is to finish cooking the chops and to steep them with flavors.
Set them on a platter and with a slotted spoon dish the onions and mushrooms over them. Let sit to rest for 5 minutes while you:
Spoon the broccoli into a bowl. Dish out the mashed potatoes. Pour the sauce into a bowl.

Your fresh meal from scratch is ready to warm the tummies and hearts of all who partake.

Proclaiming Who and What I am!

This interesting lesbian at my table had been a “Hitler Youth”! But what struck me was the very wealth of information, of existence sitting right here by my side. It could have been overwhelming. In this light social setting we chatted, joked and enjoyed each others company.
What is it we call the collected wisdom, hurts, passions, and humor that are all bound up in a person over a lifetime? What a marvelous quilt of colors! A fantastic combination that makes this stew so hearty!
I found myself wanting to share who and what I was to this unique individual. Opportunities like that are rare.
Far too long my existence has been limited. Now as I reemerge, I want to hug everyone I meet. The overwhelming urge is to jump into the deep end with as big of a splash as I can make. I want to share with everyone the wonderful new life I have discovered. I have found the real me, the reason I was born. At last I have a purpose in life.
Ah, but there is a time and place for everything. Profound friendships can and do accept but these don't happen instantly. Step boldly, but chose where you put your foot!
How does one start? How many details are to be relieved? How to define without defending? First impressions have already been made.
The only advice slave has is to express the joy!
Actor Chad Allen (child star & teen heart throb of TV's “Dr. Quinn, Medicine Woman”) tells of when an “ex” sold intimate pictures and “outed” him to the press. He was advised to not make a statement of “coming out” until it was GOOD NEWS! We should all “lead with our smile”. If we wish to share about ourselves, put the happiness first!

Explaining consensual slavery can be tricky. Yet I start by telling of the fantastic euphoria that enveloped me when my Master Indy told me:
I Own You”!
(excuse slave, just typing that out sends a shot of energy through this body). It defies explanation. Those three words, in that order, from Him, at that time and place in the universe, and everything changed!
I am so very lucky to be able to feel such bliss. After such a long life, such a long time searching, finally to have found what it is that fulfills me. This is truly a heaven on earth. I would not trade it for anything. For those that cringe or pull back: I am truly sorry you feel that way. I hope you find something that feels as good to you as what I have found feels to me. Don't expect me to apologize for what I was born to be!
Slave admits to really enjoying the whispers heard behind my back when I so proudly wear my shackles. Or my dog tag that proclaims me as a slave. It is my pride! It is who and what I am!
No, I do not think I am better than you in any way. I am only luckier! I get to be an expression that brings credit to the most important person in my life. I am allowed to do things for Him. Things He could easily do Himself, yet He offers me the opportunity to experience the joy of giving. The wonders of nurturing or spoiling. The flush of happiness I get when thinking how I can please and comfort Him. Even the gift of His orders can give pleasure.
Yes, knowing that I am His property fills me with a purpose and strength. Wearing his shackles frees me. They feel like antenna focusing energies of the universe into these wrists that were made for shackles. A feeling of “oneness” with all of the others who prefer not to be in the lead. slave is one of the many strong people who chose to offer the gift of submission to another.
If you have ever offered to help someone, to comfort or to assist, then inside you have felt just a small part of the joy slave lives 24/7! Feel good for me, certainly don't pity me. For I have never been happier in my life.
I am a slave
I am His property
Master Indy OWNS me!

Loving to serve My Master Indy

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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

Thursday, July 17, 2014

Comfy Drumstick confit

Pronounced as: CON- fee (if you really want to sound French say it like you have a head cold!)
This old french way of cooking preserved meat for weeks before they had refrigeration. You will only find it on the menu of impressive ($$$$) French restaurants. slave thought why not try this?
It takes TIME, but hardly any work!
No special techniques!
You don't have to know how to cook!
Although this DOES take a couple of overnights, plan ahead. Give it time, the results are fantastic and impressive as hell!

This can be made with any type of meat. I used chicken legs because it is a more impressive finger food than wings and they are cheaper! If you find a sale on chicken drumsticks, like 3 or 4 lbs – buy them and confit!

3 - 4 lbs of chicken drumsticks
2 Tbs of kosher salt
1 Tbs of minced fresh garlic Since the cloves are different sizes just start mincing until you get about a tablespoon full.
1 Tbs sweet paprika or
2 teaspoons Herbes De Provence
(really, all you need in this step is the salt – any extra MUST be kept to a minimum.)
2 qt of peanut oil

First dry out the drummies!
Ah here's the rub. This should be enough for 8 chicken legs, slave stretched it to 14!
Mix the seasonings into a shallow bowl.
(you are going to wash this off latter, so don't worry about using all that salt or covering every square millimeter)
Mix this well and get ready to get your hands dirty, have paper towels ready! Any time you handle raw chicken EVERYTHING you touch can get contaminated, so watch what you touch.

Lay out a sheet of wax paper on the counter. Put out the bowl with the rub. Rinse off the chicken and pat each dry with more paper towels. Line up the dry pieces on the wax paper. As you rub each piece with the mix put them in a resealable plastic bag. When one is full have another bag handy. Then this goes into the refrigerator overnight. Wash up everything well including any handles you might have touched.

This is the first of two overnights for this cooking. This is the one time slave does not recommend bagging in buttermilk first. The salt will draw out the moisture in the skin and help make the chicken very tender.
So far not very difficult is it?

Check your pans to make sure they will fit! On the bottom oven rack will be a rimed baking sheet with a rack, Then the main oven rack with the Dutch oven on it.
When ready to cook the next day, preheat the oven to 200 ºF

See how slave set up the baking rack! It will keep any spills from going all over the oven and will come in handy tomorrow to finish this dish!

Rinse the seasoning off each piece and dry with paper towels. Dry them again as you put them in a nice oven-safe Dutch Oven. Make sure it is deep enough that you can cover the chicken pieces completely with a half an inch of oil and not have it splatter over the sides. Any water left on the chicken will become steam when it is covered in hot oil. That makes a nasty explosion splattering very hot oil everywhere.
Cover the legs in the melted fat or oil. Just make sure there is at least a half inch of oil on top of the meat. Get the importance?

Start the meat cooking over a medium heat on the stove top. When the oil starts to gently bubble, CAREFULLY put this bubbling pot into the oven, uncovered. Getting this pot into and out of the oven is the hardest part of the whole process.
Cook for 10 — 12 hours (the second overnight) 
Still not exactly rocket surgery, huh?

Now that the chicken legs have been cooked (poached) you will want to crisp up the skin.
Remove both the dutch oven and the baking sheet.
Turn up the oven to 350!

Carefully lift the chicken from fat and place in a single layer on that baking rack. Using a “spider” or tongs to help hold the very tender, delicate chicken together.

Then slide this back in oven long enough to crisp skin. About 10 to 15 minutes.
When it looks nice and crunchy, remove from the oven and let sit for at least 10 minutes to rest! This also lets any grease drain off.

Transfer chicken to a platter to enjoy! HEAVEN!

Now what of that oil the chicken poached in all night? SAVE IT! Strain it into a seal-able jar for the refrigerator. Use it to roast vegetables like potatoes or green beans or asparagus. It is great to brush on roasting chicken or turkey!
Just be sure to throw out any sledge at the bottom of the pot.

What you have done is to recreate a very famous French dish: “Duck Confit”. It took no special training, no special techniques, just 3 or 4 ingredients and TWO nights of letting it cook itself!

Now if you had used real Duck Fat (about $60 mail order and or 3 or 4 Frozen Ducks at nearly $30 a piece), It would taste much better! But here is a much more reasonable costing dish. Under $27. By the way if you had spent all that money, the process would be exactly the same - nothing different!

Slave knows it is not about taking the “Glory”. The bottom line of this is that you have done a tremendous thing for your Master and His guests!

Now you can fix this as part of a dinner with mashed potatoes or roast vegetables or just serve with a couple of dishes of dip for a big game party. For that matter, a very intimate dinner for two by candlelight and offering to feed him between glasses of nice champagne might be more appropriate to show how much your Master means to you.

This “fancy – smancy” dish takes time and a lot of love! Give this gift to the special one in your life. The giving of your time and your effort is by far the greatest gift you have.

My Master Indy deserves so very much more than this slave can give, it makes me grateful I can give even these small gifts.

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

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon