Tuesday, September 30, 2014

Master's Banquet Part three

After a few days break, lets get back to the business of planning our Holiday BDSM Master's Banquet. As we have stated, this is going to be a fun, fetish, fancy meal full of protocol and symbolism. A chance to get together and enjoy what it is that we do!. Masters savoring the rewards of their class and slaves enjoying the role they were born for.
There will be none of the stresses of preforming sexual tasks or giving orders. This is just lucky kinky friends enjoying life. They will be served a fantastic meal. They will be fulfilling social responsibilities of the holidays. Above all they will be pampered in a relaxed environment. They will have the chance to be themselves!

So now we have laid the ground rules. Lets look at what you are going to need to have ready.

A dinning table that seats 6 (You will only be using 3 chairs but you need the size.)

China: Yes this should be the really nice stuff that you have been “saving away” get it out and check, wash, then cover until they are needed. slave is not suggesting you go out and buy a full set of fine china. It can be very expensive:

You will need a set that matches and includes:
6 full sized Dinner plates (12 inch size)
6 salad plates (7 inch size)
6 soup bowls (they don't have to be big, just matching)
6 Bread & Butter plates (4 inch)

A real fabric table cloth (it can go over plastic if you wish as long as it doesn't show through)with matching 6 napkins (YES!)
This should go nicely with your china, plain always looks far more elegant that a floral and allows the food (and the china to a lesser extent)to be the star!
This MUST BE IRONED – NO FOLDS allowed! Note: if the cloth has a finished side, lay this “face down” on the empty table then roll it up until you need to set the table. If there is any “curl” it will be “under”.

For the dessert course: You will need a fresh fabric table cloth and 6 napkins.
China can be a different pattern for this course but much match.
6 dessert dishes (for this desert you can use salad sized plates)
6 cups & saucers
2 sets of “Cream & Sugars” one to match the china for the table and another for sugar and powdered creamer for under the table.

Flatware: While using sterling silver would naturally be preferred, alas it is not often found in today’s households like it used to be. So the next best thing is silver-plated. Sets can be rented so please strive for this small luxury. It shows honor for your guests and reflects well on your Master.
There are some gold-washed sets out there, but tend to be ostentatious, don't you think?

You will need:
First course:
6 salad forks
6 soup spoons (these are larger than the everyday spoons)

Main course:
6 table knives
6 table forks
6 spoons

Dessert course:
6 desert forks
6 spoons

Glassware: Dinner has been designed for serving larger glasses for water and slightly smaller glasses for wine. The food has been chosen to go with either a good white or red wine. Please unless insisted by ALL, limit what you serve to water, wine, and or ice tea. This is just not the type of dinner for sitting beer cans around!
You will need “water” glasses and “wine” glasses for the table. A different set without stems CAN be used for the floor, but please remember even though they are slaves: they are Your Master's guests and should be served the best way you can! The only excuse for not using stemware is that it might be as stable on carpeting. But plan ahead with three rolls of paper towels under the table!

You will need:
6 water glasses
6 wine glasses

Note: for the 3 water glasses and 3 wineglasses on the table, you will need small clear plastic saucers – a total of 6

These are large decorative plates that sit beneath the first course dishes.
They create a pretty background.
No food is eaten off of them.
These can be metal or even plastic.
They should be larger than the 12 inch dinner plates.
A bright solid color to match or contrast the table cloth.
They are simply a touch of elegance!
They are removed when the main course arrives.
Please consider buying them if you find something suitable when you go to the dollar store for the saucers.!
I recently found 16 bronze colored chargers at Michaels for 80-cents each. ($1 on-sale plus a 20% off coupon.)

Now for the table piece: it is suggested something that reflects the BDSM style. For example: a black riding crop, a length of shiny chain, a pair or two of polished handcuffs. I'm sure you have them laying around, just make sure they are clean and polished brightly. If you want to add the ambiance of candlelight. Use enough. Or just two large plain white ones that are supplemented by dimming the electric lights. Make sure they are UN-SCENTED! Nothing can ruin the taste of a well balanced dish than a candle that smells like a garden of lavender! Place them on something to catch the melted wax!
These table pieces will only be on view during the First and the Main courses of the dinner. The table will be completely re-set for the dessert course. No formal table piece is needed for that.

If you wish music, please keep it low, discreet, and nothing that could interfere with the conversations and jokes that will flow around and under the table. Many prefer to use classical pieces for the reason it does not have words that could catch the attention of your guests. Music should not distract but rather add a soft cushion to receive any breaks in the conversation.

Does this sound complicated? Each part of this evening is filled with symbolism and ceremony. Remember this is all to set the stage. Think of it as putting out the props for a play. Everything adds to the total of the evening. It is all for the comfort and enjoyment of Your Master's guests.

May slave offer a suggestion. When all is set, dinner is at the proper stages of being prepared. Before Your Master's guests arrive. Take a moment of silence, on your knees before Your Master. This will center yourself and calm your nerves. Take that time to honor Him. Tell Him Thank You for this chance to reflect well on Him and to make Him look good. Thank Him for the chance to serve, not only His Master friends but also to serve their slaves. A true slave remembers, it must serve both!

This will be a great chance to serve! A fun fancy fetish feast!
Enjoy every minute of it! Once you have prepared with lists, and time tables, focus on cooking and serving. Relax doing what you love the most for the person that has your unwavering devotion. As slave has to its 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Saturday, September 27, 2014

Master's Blessing

Photons may pass over window sill
But my Master provides me my light
My coffee may wake
hot food now I make
Yet Master determines what's right

I read and study and try to write
My butt hurts & eyes are blurry
But when I hear
A message is near
My mind, to attention, does hurry!

Oh no, its a “SO”, a “FF”, a favorite,
A titty jpeg makes me gag
And quickly alas
my focus does pass
And so does my energy lag.

link after link my mouse clicks
in vain: lost in a search do I browse
So how does He know
When I'm extra low
Just the right phrase to arouse?

Out of nowhere, His collar does tighten
cognizant now I am owned
This is no hoax,
That cold metal chokes
From impotent, He makes me boned!

Thus I'm taught once again
my sex He completely controlled
Now, simply tis
that property's His
I can only just wait to be told

If earned, I can respond to His pain,
& be fulfilled with His power
To feel every prick
of His energy Dick
sought torture lasts over an hour

Now the body trembles & quakes
where my Master has invaded
But only to me
the importance can be
His eruption that slave has persuaded.

What a blessing 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Friday, September 26, 2014

End of Budget Month Quick Casserole

Slave will get back to more on the Master's Banquet in a bit. First with it being the end of the month (or at least the budget for the month), slave thought here's a casserole you can throw together that is stupid easy and crazy good!

You might even have some of these ingredients in your pantry.


1 lbs of Chicken marked “breast tenderloins”
¼ package of any pasta (slave had “campanelle”)
1 12oz package frozen mixed vegetables
1 can condensed Cream of Chicken soup
milk to fill ½ of the soup can

Pre heat oven to 350.
Spray the casserole dish.
Notice that slave just drops the dishwasher door, sets the dish on that and sprays. That way, no slick spot on the floor and the inside of door is automatically washed when the dishes get done. If no dishwasher, do in in the sink where YOU wash the dishes!

Heat the water for pasta with a lid on the pot. It will come to a boil much quicker that way.

The pasta cooks for 10 minutes so when boiling, add the pasta and set timer for 5 minutes! When water comes back to boiling, turn the heat down a bit. The water isn't going to get any hotter until it is all turned into steam!
Then when the timer goes off stir in the frozen vegetables, and reset the timer for 7 minutes (it will take 2 or 3 minutes to return to a boil)

While that is going, heat oil in a medium high skillet for the chicken.
While that heats, slave sprinkles salt and seasoning on the chicken.

The chicken will fry for about 3 – 4 minutes per side. Then remove to paper towel lined plate and cut into bit sized pieces.

In a large bowl mix the condensed soup with milk and stir in the chicken chunks. Mix well.

Drain the vegetable – pasta mix and stir that into the bowl.

When well mixed add to casserole and heat in oven for about 20 to 25 minutes. Everything is already cooked, you are just heating it through to blend flavors.

If you have a tube of biscuits, through them in the oven or even crescent rolls.

Set table and serve this one dish meal! What a surprisingly tasty way to stretch the budget.

Any left over can be stretched easily by cooking another small batch of pasta and adding another can of soup. Or even topping with shredded cheese. So when the remains are cooled, spoon into a zipper freezer bag and be sure to thaw when ready to use.

Master likes it when slave saves money as long as He gets a great meal. Master happy means slave happy


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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Thursday, September 25, 2014

Master's Banquet Part two

Master's Banquet Part two
Over the next few days, slave will be showing and guiding you through the maze of presenting a Master's Banquet for a Holiday affair.
Here is an example of how the invitations should look. They should be hand written and sent via the old fashioned “Snail Mail”. This is all part of the ambiance that we are trying to establish.
After a date is set and invitations are sent, slave will be going over all of the recipes and the step by step instruction of carrying this off.

Master ______________
Cordially Invites You and Your slave to a
Fetish BDSM role-playing”

Master's Banquet

Butternut Squash Soup With Chicken Sausage
Magic Waldorf-Spinach Salad

Maple-Mustard Chicken Brest
Asparagus Bundles
Oven fried potatoes

Autum Apple Upside-down cake
With Topping or Ice Cream.

Master kindly requests an RSVP

Master _________ cordially invites You and Your slave to a fetish “Master's Banquet”. It will be a fun yet fancy dinner celebrating our lifestyle. You are encouraged to attend in comfortable street attire. Relax: Master_______ will provide the elegance!
Note: this will be a social event, not a play date. If You wish Your slave kept nude, please bring along a fastening robe for it to wear while eating the meal.
Master's savoring a formal dinner at a beautiful table while their slaves experience eating under the table. Master enjoying being a Master and Your slave delighting in being a slave!
Master's will need only to signal the serving slave for His wishes.
For example:
Uncrossing the silverware indicates You are ready to eat.
Silverware right side up on the dish means: “Another serving is needed”
A knife laid on the dish means “cut this in kitchen before serving”
*This is to allow the Master to feed His slave as, and when, He wishes. The slave shall be seated on the floor to His right.
When the fork tines are turned down or the spoon is laid upside down: “Finished – take it away”
Glassware turned right side up means “to be refilled”, covered indicates: “No More
With desert, the cups will be the same with a tea bag placed on top.
If wishing tea, turn the cup up and place the bag inside – hot water will be brought.
If wishing coffee, set the bag aside and turn the cup right side up, fresh hot coffee will be served and refilled. A spoon is placed across the cup will stop the refills.

Simple protocol that allows us to enjoy “What It Is That We Do”!

Please advise of any psychical or dietary restrictions. Master looks forward to Your RSVP so that His slave can prepare Your feast properly.


Slave hopes you get into the fun of this endeavor and can pass along the spirit to your guests.

Slave does so enjoy serving its 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Wednesday, September 24, 2014

A Holiday Master's Banquet!

A Holiday Master's Banquet!

Slave has put together an idea for a very fun evening for the Holidays. How about a role-play BDSM Master's Banquet?

You have heard people complain about the disappearance of the “Old Guard”. This will be an “Old Style” social event you and maybe 2 other couples will be talking about for years!
slave had been asked to post information on setting a formal table or about “manners” & “etiquette”.

Let's have some fun setting up a “protocol” type dinner for your BDSM friends. It will be like taking part in a play. Since this will be a high style banquet, we will get to use all of the formal “Etiquette” elements while we have some fun living OUR life.

Plan ahead! Print up descriptions and notes as an invitation. Send them via the old “Snail Mail”. It is part of the mood you are setting.

Keep it simple, a sit down dinner for not more than four guests. Believe me serving six will be challenging enough. A dinning room with the space to have chairs around the table and seating on the floor (for slaves, of course) Nobody is young anymore so have thick pillows for them.

This is a great excuse to get out the fine china! Polish the silverware! IRON the tablecloths. We are going fancy on this! Come on it will be fun! Tell your friends to dress casual: You will be supplying the elegance!
Slave will be posting recipes and ideas.

Here is a quick run down so you get an idea what we're talking about. Much of This Idea was derived from the Submissive Guide Newsletter from last year

Before The Guests Arrive:
Remove every other chair at the table, giving the Dominants the opportunity to decide whether his slave will be seated at the table (He pulls a chair up) or the on the floor at his right. Some Masters request their slave eat at the table with them due to physical restrictions, or just to observe how to conduct a formal dinner.
The serving slave never makes direct eye contact with the guests seated at the table and speaks only to offer menu selections after the dominant has indicated he is ready.

These “indications” for the serving slave are interesting and in some cases universal, so you might as well learn them here.

When setting your table only: the knife and fork are placed in an “X” across the empty dinner plate.

This allows the dominant to communicate he does not yet wish food. When He is ready, the Dominant “uncrosses” and places them to the left and right of his dinner plate.

The serving slave watches for this and is his cue. At this point the slave is allowed to speak:
“If Master/Mistress pleases, Master_________ offers soup and/or salad as a first course, Sir.Master/Mistress: which would You desire first, Sir?

All glassware is placed “upside down.” There is also a small clear plate beneath every glass. (hit the dollar store for plastic). The dominant indicates his desire for water or wine by turning that glass “right side up.” As long as the glass is right side up, it should be refilled.

The dominant will indicate he is finished with the course by placing the used silverware face down on the plate or bowl.
If He wants more: silverware will stay up right – that may be a serving that He hands to His slave to eat. Since this is a role play dinner: remember the Master always provides for His slave.

Silverware upside-down on plate always means “finished, take it away”.

After the first course dishes are removed and the main course is ready to be served:
The serving slave will notice: dominant will place his knife across the dinner plate indicating he wants all of the meat cut into small pieces before it is served.
  • The meat is cut so the dominant can hand feed his slave from the table without having to cut the meat if He so wishes.
Although the serving slave does not speak to the other slaves while he is attending to the dominants at the table, it’s acceptable and encouraged to exchange with other slaves under the table.

The evening should be an enjoyable and rewarding experience for all in attendance. It’s actually a beautiful picture, relaxed Dominants sitting at a fine table with their contented slaves sitting at their feet, happily chatting with each other. If the slaves get too loud, a tapping of silverware on a drinking glass is given as a warning and should be instantly headed!

The Host Master will decide when to rise and invite the Dominants to join him in the living room. All the slaves help to clear the table, and prepare the dining room for dessert. (It also allows them to stretch & hit the bathroom)

The table is cleared completely and new table cloth laded and fresh napkins. Once again the dessert fork is placed diagonally on the dish, when the dominant removes the fork it means dessert is desired.

Coffee cups are placed upside down and a tea bag is placed on top of each. If a dominant would like tea instead of coffee, he will place the tea bag in the cup. If not, he will remove the tea bag and place it to the side. A coffee cup turned right side up means he wants coffee. Coffee and tea will be refilled until the dominant indicates he is satisfied by placing his spoon in the cup.

This is just to give a taste. In the next few days slave will be posting more information on presenting your own Master's Banquet.

Allow me to say that participating in a formal Master/slave Banquet will be a rewarding adventure. You will find a bonding and camaraderie forms between those that share the experience. Your guest will cherish the memory.

Almost as much as slave cherishes the chance to serve its Mastyer 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon

Sunday, September 21, 2014

Chicken-Baked Chops in the Crock

Chicken-Baked Chops in the Crock

Hope this little recipe catches your eye! It is not hard to make – the slow cooker does most of the work. Coupled with Mashed potatoes and some roasted fresh green beans, this makes a great beginning of Autumn meal.
Slave is just not one who loves the cooler weather. No more bare chested men running around outside brightening the scenery. No, to slave, this cold weather is only good to kill the bugs! Geeze, when did I turn into such a grumpy old man?

Get out your “cut & paste”ers. This recipe is so simple, slave will include a bunch a great tips that will make your life chained in the kitchen so much easier.


  • 4 bone-in pork chops (½ inch thick)
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • ½ sliced onion
  • ½ cup water
  • 3 tablespoons Worcestershire sauce
  • ¼ teaspoon salt
  • 1/8 teaspoon pepper
  • 4 – 5 red potatoes for mashing – see “Mikl's magic mashed potatoes”
  • 1 lbs fresh green beans


NOTE: Any time you use a crock pot, slave suggests you do any cutting with sharp knives the night before! It is just so much easier! That way you cut, wrap, then dump. First slave always wipes out the crock pot with a damp paper towel and sprays with cooking spray. Then turn it on covered while you get the things lined up to add. It just makes life easier if you do.
Now last week slave got a good deal on pork chops but did not want to use them right away. Often you save money if you buy meat in a quantity, then freeze to use later. When you do this, remember to not use the container the meat came in. (save the label if you wish)
Portion it out. Not only does the smaller package of meat freeze better, it is then easier to thaw and use just what you want.
Rinse, dry, wrap in plastic wrap then put in a zipper bag for the freezer. 
Also invest in one of those metal “thawing trays”. It is so much better than using the microwave – which quickly turns the meat into rubber.

  • slice the onion
  • saute in medium low skillet to caramelize the onion

    # The thing to remember here is you don't want to hear the onion sizzle when it hits the pan. If that happens, the pan is too hot. Anytime you use a slow cooker, always at least “sweat” the veggies first. That means heat them just until you can smell them, the aroma will come right up and hit your nose. That releases so much more flavor when added to stews, soups, or whatever. Cooking them longer will “caramelize” them. That means the natural sugars will come out and start to turn brown. In the case of onions, my goodness, its almost like candy. In fact you can make a great marmalade out of caramelized onions! This will take about 25 minutes. Again this can be done the night before. By using a thawing tray, the pork chops were completely thawed in the time it took to do the onions.


     remove with slotted spoon to drain on paper towels
  • Raise heat in a skillet, then brown the pork chops on both sides. This goes quickly as you only want to turn the color from a reddish pink to a nice golden tan. They will cook in the pot.

  • In a medium bowl mix together the condensed soup, soy sauce, water, and ground ginger. Whisk to combine well.

    # Any time you have to get any gloppy stuff from a can, PLEASE use a wooden spoon! This keeps down any metallic taste.
  • Spoon just a bit of this into the crock pot to lay your chops on. (this will keep them from sticking)

    Spread the onions on top and pour the soup mix over.

Cook on low for 5 to 6 hours.

# If you would like gravy for mashed potatoes: mix 2 Tbs corn starch with 2 tbs water and add to pot, raise heat to high for the last ½ hour or until thickened.

# This may also be baked at 350° for 1 hour or until meat
juices run clear.
Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

Slave served these fork tender chops with mashed potatoes and roasted green beans. Talk about NUM NUM!

Slave is so very lucky to be serving 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 http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via @amazon