Friday, October 28, 2016

A Different Serving

This could be another example of what will become your “signature dish” and it is just hiding there in your pantry. This multi-colored and textured dinner is a quick and fairly cheap one skillet meal. Easy to punch up the heat if you wish or serve as comfort food with a brown and serve bread from the oven.

It is offered in honor of a great group: 
“Disabled Leathermen/boys”.
These dedicated people face obstacles that most  ignore. Not only in competition at the various leather events but also in the basic accessibility to the leather gathering places. As our community opens up to “infinite diversity in infinite combinations” let us see these people as they see themselves, differently abled Masters and slaves, Tops and bottoms, Sirs and boys, all humans who “do what it is that we do”! Enjoy our differences.


1 pkg. RICE A RONI® Fried Rice style (really just about any will do)
½ lbs loose breakfast sausage
2 tablespoons margarine, or sausage grease
2 cups water
1 green pepper diced
1 can diced tomatoes
½ cup caned sweet corn


Cut the top & bottom off the green pepper. Make one cut down the side and spread it out. Then cut lengthwise twice and continue to dice it.
In a large skillet, brown the sausage until cooked (about 8 minutes.) Remove meat with a slotted spoon and drain on paper towels.

Combine rice-vermicelli mix into sausage grease. Saute´over medium heat until vermicelli is golden brown, stirring frequently. This is the step that makes the great nutty flavor of this dish.

Slowly stir in 2 cups water and seasonings packet; bring to a boil.

Stir in chopped green peppers, diced tomatoes, and ½ cup of corn. Cover and reduce heat. Simmer 12 minutes.

Add the cooked sausage back into the skillet. Increase heat to medium; stir and toss gently until heated through and the sausage flavor blends into the dish, about 5 minutes.

Slave chose to serve this with a brown and serve french bread, hot from the oven.
If your Master likes a spicier dish, feel free to add His favorite hot sauce. The basic Mexican mix of tomatoes, corn, and green peppers take this seasoning well. Or if your chose tip this to a more Italian base by adding oregano, basil, Parmesan cheese and maybe ½ cup of green beans! This is simple to adjust to fit the mood of your Master.

For some music:

Remember: if we want someone to see us, we must first see ourselves!

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 


Dan White


/ref=cm_sw_r_tw_dp_vAT4sb0934RTM via 


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