Saturday, February 28, 2015

The Welcome Chicken

Here in the apartments, slave is getting a new neighbor. So it is preparing a little “Welcome” dinner, since the guy may not have had the chance to fill a pantry. Now this is NOT considered as “charity” it is more of a “hello and glad to have you as a neighbor”. However the tenants move in on the first of the month. Buying food to cook on the last of the month can be a problem for many budgets. Slave doesn't worry so much that the ends don't meet. But it would be nice if they would at least texted each other!

So instead of roasting a whole chicken ($16) slave choose a “Pick of Chick” package ($6). This usually consists of 2 split breasts with ribs, 2 drumsticks and 2 thighs. This will make a small feast for the new (and single) guy. It will also give him left-overs and more time to make the grocery store trip. This simple and cheap meal with main dish and two green sides came in for under $20. Perfect for brightening up any neighbor of yours. Remember the elderly in this cold weather. This meal is also fairly safe as to any one's dietary restrictions you might not know about.

1 package Pick of Chick
1 lbs fresh broccoli
1 pkg frozen peas (or from a can)
3 slices bacon
¼ tsp. Herbes De Provence (or poultry seasonings)
olive oil

Rinse the chicken and pat dry. Grate the garlic and rub this onto the pieces well. Let sit on counter to about 30 to 40 minutes to come to room temperature.
While you wait for this:
Preheat the oven to 425 degrees.
Fry up 3 pieces of bacon in a large skillet, until their grease is rendered. Remove bacon to paper towel, but leave grease in pan.

Cut the broccoli into flowerets and soak in a bath of cold water and ½ cup of white vinegar for about 5 minutes to clean them well. Rinse and drain in a colander.

If using a can of peas, drain and let them soak in water and 1 tbs. Baking soda for about 5 minutes, then rinse and drain well. (slave does this to remove any taste from the tin can, you can skip this if using an expensive brand).

By now, the chicken is ready. Heat the bacon grease to medium high and add 1 tbs. Olive oil. Brown the chicken pieces, skin side down. This will take about 8 to 10 minutes. You want this nice and crispy but not fully cooked. You are only doing one side.
While this browns, line two rimed baking pan, with foil and spray with cooking spray.

Put the broccoli in a large bowl with 2 Tbs of olive oil and stir it around until well coated. Pour this out onto one of the trays and spread around evenly. Sprinkle with kosher salt.

Sprinkle the other pan with a tiny bit of either poultry seasoning or Herbs De Provence. - go very lightly with this. (Otherwise you not only waste the seasonings, they will tend to burn). Place the pieces of chicken on this as they come out of the pan.

Slide both baking pans into the oven for 15 to 20 minutes, Rotate each pan about halfway through the roasting time. Check with an instant read thermometer for an internal temperature of 165. Remove from oven and lay a piece of foil on top. Let chicken rest for 10 full minutes.

While these are roasting, put the peas in a microwave dish. If using frozen, follow package directions. If using canned, follow directions on label. Usually the peas wont take much more than 5 minutes either way, so time this to start when the chicken is removed from oven. 
About roasting chicken: the old rule was to cook until the juices ran clear! This still works today. However after repeatedly poking holes to check the juice, it all runs out and you get a dry chicken. Not a mouth full of happy!
White meat will cook faster than dark. Therefor equal parts of breast meat will be done quicker than thigh or leg meat. However as Proof that God loves us, He made the breast meat much thicker – that slows the cooking time. Can slave get an “AMEN”?
If you cook the white meat to much, it becomes dry and tough. Chicken is not intended to be chewy! Thigh meat is forgiving, even if overcooked. In fact, it becomes more tender when cooked to at least 160°. So let's shoot for 165° degrees.
Next, the step of letting the chicken rest is very important. This time allows residual cooking and lets the meat reabsorb the juices. Lets just remember we all want a juicy chicken!
Now instead of plating up this great meal we wrap it up to deliver!

Two great sides of green vegetables: Garden peas and roasted broccoli that is just starting to caramelize.

Now when our new neighbor makes his last trip to his new home, when he arrives from the snow storm outside (up to 7 inches).

Here at his door will be a hot, home cooked healthy meal. There will be plenty of left overs. What's more he will feel that the whole building is welcoming him to his new home.
You have friends:

What a joyful task my Master gave me to do this. How wonderful slave feels.
Thank You 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

Friday, February 27, 2015

When a Myth is Good for a Smile

“Scene” people love to decry the “50 Shades” thing. However, we have to admit it's myth fuels many a fantasy. Where would sex be without fantasies? These sex dreams and play scenarios can get elaborate if not down right impossible. That is just fine as long as we remember they are not real.

What a wonderful transition it is when we manage to move from fantasy into real life. When we find we CAN live out our scenarios, we are filled with bliss and trepidation. They say: “Be careful what you wish for.” slave says: “Know what it is that you really want.”

Recently, this one had the honor to discus what voluntary slavery was all about. A respected Sir was bemoaning that a guy had pleaded to be his slave for the weekend. Now this Sir is quick to point out that He is Not a Master. (yes Virginia, there is a difference). What was worse, the pleading included a list of things the “slave” wanted! How the “slave” wanted to be “punished” by having Sir do all these to him. Who's zooming who?

Slave is not an expert in these matters. However the image presented left this one's head spinning. Now it feels compelled to present some ideas of what being a slave involves for socialslave.

They say you are not a “true slave” until you agree to do what you do not want to do. This is especially when you see no point in it and it serves no purpose, merely a whim of the Master. OK, apologies for the “True salve”, that is an idiom for idiots! It shall not be used again.

For this one, the joy, the euphoria, comes from the serving, the comforting, the caring for Master. It is hard to explain. The giving is the gift. It is its reward. Serving is so much more than charity, which, slave feels should be private and never have a reward. The act of being subservient to another's wishes gives also to the giver. Being subordinate does not imply “of less worth”. Slave has often said it is like the steps on a stairway, each of equal height and strength. Their placement a matter of geography. Master has His duties. Slave has its duties. Please remember that TPE, Total Power Exchange, is in fact an exchange, not just a transfer from one to the other. Both receive benefit. A slave's joy is in being able to provide to Master what Master wants.

Yes it can be confusing for words change their meanings as they are reflected in the many different mirrors of the reader's experiences.

Slave found this on Tumbler the other day and re-posts it in hopes you find more clarity in it. It is purported to have been written by Master Mark. To Him should be the credit.

slavery is not about suffering . .
. . slavery is about service.

slavery is not about humiliation . .
. . slavery is about humility.

slavery is not about pain . .
. . slavery is about being present.

slavery is not about being used . .
. . slavery is about being of use

slavery is not about control . .
. . slavery is about letting go.

slavery is not about what is done to you . . .
slavery is about what you do for others.

slavery is not about abuse . .
. . slavery is about acceptance.

slavery is not about proving anything . .
. . slavery is about being real.

slavery is not about contempt . .
. . slavery is about respect.

slavery is not about how you look . .
. . slavery is about how much you care.

slavery is not about denying yourself . .
. . slavery is about being open

slavery is not about bondage . .
. . slavery is about freeing your spirit.

slavery is not about punishment . .
. . slavery is about discipline.

slavery is not about being unable to escape . .
slavery is about being committed.

slavery is not about submission . .
. . slavery is about obedience.

slavery is not about fear . .
. . slavery is about trust.

slavery is not about sex . .
. . slavery is about love.

slavery is not about pleasure . .
. . slavery is about happiness 
Master Mark

While slave has minor disagreements with the line concerning submission, it finds this does a great job of presenting the concept of slavery.

Remember that while our fantasy scenario might be an imprisonment where we are being tortured for punishment. Real punishment is something we do not and will not EVER want! It has to be “unwantable” if it is to provide discipline. We need discipline for that provides order. Order provides structure and safety.
Don't worry if all of this makes no sense to you. That's OK. It is intended for the people who find a resonance with these words. If it is right for you, you will feel it.

So let's let the myth of “50 shades” be good for a smile. Recognize it for what it was intended, a fantasy to sell books. It was never intended to be a guidebook. We have the inside track. We do not have to justify ourselves to anyone. The only opinion that matters is Master's opinion. If He finds fault, He will let you know, and you will not like it at all!

Every night socialslave asks itself: “Has the best been done to serve my Master? “has slave brought a smile to Master's life?”
Tomorrow starts anew, a new opportunity to serve my Master, a new joy!

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, February 21, 2015

The Lionhearted Sexiest Salisbury Steak

The evidence for the assertion That King Richard was homosexual rests on an official document that states Richard shared his bed with France's Philip II. While his relations with his wife, Queen Berengaria, seem to have been merely formal, they bore no children.

All else is surely conjecture however.. We do have proof that both the monarchy of England as well as the Church of England for centuries did their best to erase mention of anything homosexual. My guess is YEP!
Certain historians find fault with trying to identify who in the past was homosexual. They say it can not be proven and it makes no difference now. Well YES, it does make a difference when the history of your people has been wiped out of the books.

So, let's get on with this wonderful, very English, hearty meal!

1 (10 ½ ounce) cans Condensed French onion soup
1½ lbs ground beef
½ cup dry breadcrumbs
1 egg
1/8 teaspoon ground black pepper, to taste
¼ cup chopped onion
1 tablespoon all-purpose flour
¼ cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
½ teaspoon mustard powder
¼ cup water

Pre heat oven to 350 and spray a 9 x 13 baking dish.
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, onions, and black pepper.
NOTE: no salt is added. This is because the soup will leave a very salty taste to the meat, so it is not needed.

Form the meat out on wax paper and cut it with a table knife to make the patties the same size. It helps to have a small hamburger press too.

In a large skillet over medium-high heat, brown both sides of patties. This takes about 3-4 minutes per side. This skillet held 3 comfortably so when browned, they were removed to a platter for the others to finish.

While that browns, in a medium bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder.
Whisk until well blended.

Place the patties in the baking dish and pour the soup mixture over them.

Cover with foil and let bake for 30 minutes to finish cooking and developing that great flavor.

Serve this with home made mashed potatoes and some green peas for a proper British feast!

God Save the Queens!

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

Friday, February 20, 2015

Salmon and spinach in parchment

The French method of cooking in paper is called “en papillote”. Pronounced as Ahh Pap-pee- YOHT! (refers to butterfly, the shape you cut the paper in) orcurl” or frill” orflutter” or “blink” or even parcel – slave has no idea and neither do any of the online translators evidently. So don't worry about it.

Here is an easy to fix, yet elegant meal. I have to admit that the folding of the paper intimidated me for a long time. When I just did it none of my fears happened. Now I really appreciate not having to clean up any pans!

4 6-ounce wild salmon fillets, skin and pin bones removed
10 ounces baby spinach, washed
4 green onions, chopped
3 carrots
4 teaspoons soy sauce

4 teaspoons vermouth (optional)
4 teaspoons olive oil
4 teaspoons balsamic vinegar
½ teaspoon of Herbs de Provence

1. Preheat oven to 375 degrees and place baking sheet in oven to heat.
2. Rinse the salmon in cold water and pat dry. (Personal preference is to peel the skin off) Set aside.

Cut up the spinach (about 1 generous handful for each filet) Pull the stems and run the pizza cutter through a few times
Chop the green onions

For the carrots, peel them and discard the skin, then keep peeling over a bowl, give them a few chops with your knife and you have shredded carrots!
In a small bowl mix the soy sauce, olive oil, (if you have vermouth) and
½ teaspoon of Herbs de Provence

Now pull out a big sheet of parchment paper. Fold it in half. You are going to make a big heart. So cut it with scissors and open it out for assembly.


4. Divide the spinach equally and place each portion at the fold of each of the parchment hearts. Add the green onions and carrots.

Then spoon on a teaspoon of the sauce. Top with the salmon, then spoon another teaspoon of sauce. Sprinkle with some kosher salt.

5. Fold each heart in half, and starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Each new fold starting halfway through the previous fold.

Twist the tip of the packet and tuck the ends underneath to help keep the packet closed.

6. Place the packets on preheated cookie sheet, bake for 12 minutes.

Traditionally the waiter will serve the paper packet onto your plate and with tongs open it. This is usually eaten right off of the paper but doesn’t have to be.

Here is a smooth elegant song to go along with!

This elegant and healthy meal can, if necessary, be a wonderful treat if you find yourself eating alone. 
If with your Master, it can be MOST romantic. He will notice and appreciate the time and effort you have put in. You don't have to mention how easy it was, just divert your eyes and thank Him for His honoring. It is not your place to correct Him in any way.


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

Wednesday, February 18, 2015

Slowly Warming Soup of Love

Soup of Love

In Sweden you might find this listed as √§rtsoppa, or in the northern part of England: “mushy peas”.

Slave likes to think of it as a great green hug of love. The best way to warm up on a day like this. Currently it is 11 degrees! Many of my memories of this soup came from when I was nine and first learning how to cook. I had to cook or I didn't eat! Of course back then I only had to open the can of Campbells and add water. It did not take long for me to learn how to build on the basic taste.

1 pound green split peas, picked over and rinsed
1 shallot chopped
2 stalks celery, chopped
2 carrots, chopped
Kosher salt and freshly ground pepper
about a pound of “seasoning pieces” of ham ½ teaspoon thyme
1 cup frozen peas, thawed divided
1 container nonfat plain Greek style yogurt
Crusty multigrain bread, for serving (optional)
Ask your butcher for about a pound of “seasoning pieces” of ham. These are basically scraps that are only good for putting in soups as a flavoring. It is a good cheap way to get great flavor. They taste wonderful but they just aren’t pretty.

Do your cutting the night before. Chop the shallot, celery, and carrots and put them into zipper bags to rest overnight in the refrigerator. It does nothing for the flavor, this only protects your fingers from trying to use a sharp knife before your first cup of coffee.

In the morning, wipe out the slow-cooker and spray with cooking spray. This should always be your first move using a slow cooker. Just get in the habit.

Open the bag of split peas and put in a large bowl. Rinse in cold water and drain. You will notice a few of the peas just don't look as nice as the rest. Take a few minutes to pick these yellow or brown ones out. It only takes a few minutes of running your fingers through, this does not have to be perfect. It is just another way of putting an ounce or two to “caring” into your food.
Pour the good ones into the pot. Add the shallot, celery, carrots, and ½ cup of the thawed peas. Season with salt, pepper, and thyme. (place the thyme into your palm and crush with your thumb as your sprinkle it in)

Pull apart the seasoning pieces of ham. They will probably be in a big old lump all together. Just break them up and add. Finish with about 7 cups water. Cover and cook on low until the split peas and meat are tender, 6 to 8 hours.
With an hour to go on the time. Remove the cover and take a whisk to the soup. This will break up the peas and make it creamer. Don't get wild with it cause it will splash out. This is where most slow cooker recipes for pea soup fail. The heat just doesn't break apart the peas and make them “mushy”. You will immediately notice that
instead of a broth, you now have what looks like the pea soup of your childhood. (only this tastes so much better.)

Stir in the second ½ cup of thawed peas. Taste to see if it needs any correction in seasoning, like more salt or pepper. Take a damp paper towel and wipe around the edges before returning the lid. You don't want that to stick. Cover for the final hour of cooking.

Wish I could describe the fantastic aroma that is filling the apartment right now. It is like a country kitchen filled with love!

Ladle the soup into bowls.
Scoop out a “dollop” of plain, non-flavored yogurt onto each bowl for a classic garnish. You could use sour cream for this also.

This makes a good meal all by itself or with a salad and some hot crusty bread.

Now for our music, lets see about:

On these cold days, presenting a big bowl of homemade soup is a wonderful way of comforting and nourishing at the same time.

Unspoken caring as I get 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