MikeBiDude

Did you do incall at his place? I’m pretty close to him....I think I’ll reach out

Was it too difficult to walk out with the client and open the parking with your room Key? That’s what I do with my gentleman callers. Or I walk their parking ticket to the front desk and validate it in my account. I had a room one time where the Bluetooth digital key would open the parking gate directly outside my room, lol!

And on return immediately generalizing and policing others.....welcome back

Happy Birthday! Treat yourself to a west coast trip so we can meet!

Pickpocketed in New Orleans during Mardi Gras. Everything was is in that wallet! Led to my future methods of taking less plastic and cash out on the street with me when I travel, and leaving more in hotel safe. Was an Amex Platinum cardholder then, they were nothing short of *amazing* getting me a new card and helping out.

I’ve had good luck in general hiring porn *performers* (come on, “stars”? Nope) Same vetting as I would any other escort. One of my best ever came from porn, and one of my most disappointing. So yeah.....same as hiring plain non performer escorts.

You’re not wrong, they take up a lot of real estate. If you have a couple niche spots for them though they are great. They flower absolutely beautifully of you leave the fruit on.

I’ve got a decent garden, lots of tomatoes, peppers, tomatillos, artichokes, snap peas. I make a lot of tomato sauce and freeze it. Also salsa all summer when garden is producing.

Bumping your self serving three??

The consumption of Cabernet Sauvignon might lead to excessive postings

“Native American” on Grindr too

Did you try adding “-“ I.e. xxx-xxx-xxxx yielded results Edit or try: (xxx) xxx-xxxx Lotsa results

Yes, blade tenderized (much of Costo meat) enters into a dangerous level of contamination possibilities. Again why I’m braver with a whole muscle steak (not tenderized) cut from the shirt loin.

Technically correct! Danger zone >40° and <140° And, my recommendation of extended time at 120° could put you there. But, the risk to whole muscle meats such as beef (steak etc.) are infinitely safer, especially if you know where and how your beef is sourced. I routinely sous vide 2 1/2”-3” prime New York and bone-in ribeyes at 120° for 2 hours, then place on hot bbq grill 3-4 minutes with some flipping to get grill marks and Maillard effect. Served finished temperature at 130° So rare to medium rare. NEVER over 140°. The whole muscle meat concept is why I also will eat steak tartare if I know the chef/restaurant and can identify the beef as freshly ground to each order preparation. You’d be surprised how many large steakhouses do the same.

I love the “reverse sear” technique of sous vide then I sear outside on (one of two ) grills I own. I’d say yes your skirt steak will get tenderized in sous vide...but I’d only try 3-5 hours, at maybe 120°. You’ll need to experiment. But the process does tenderize as goes along....

Because TV is all real, lol

What’s been your experience with this? TV shows?

Yes, it’s so much the energy and the chemistry. I had an online friend recommend a masseur to me, my friend told me “never any extras”. First time I met the masseur, he dropped his shorts halfway through, lots of body contact, HE by hand. Future visits evolved into him performing oral (hungrily), long showers together, and ultimately bottoming for me. My online friend would always email me “isn’t it frustrating he won’t do more......” I always kept it to myself.

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I’ve been in contact with two of my previous escorts when they went to County Jail. I just mailed them and sent him some small gifts to make their stay nicer. Didn’t really keep in touch with either after their incarceration.

I’m not sure why you quote me on your reply...I stand by what I said.

Ive have hundreds of massages 100% naked face down on a table/bed and have NEVER had a masseur try and top me. You’ll be fine...

I’d dispute your “many” therapists trying this. They are in the minority. Just like media, outrageous stories get the most publicity.