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I'm not intimidated by this dish, sounds amazing and I can't wait to try it!

This is really thoughtful feedback. It reminds me to give a huge shoutout of THANKS to the team who keep this site up and running, and the community who keep it thriving! ICTJOCK, it was just over 2 years ago that this site and this community almost perished after the loss of Daddy/Guy Fawkes (see In Memory Of... - The Company of Men). When Daddy passed, he left no will, no succession plan, and only he had the "keys" to this site. A committed and creative group of his (mostly straight) friends access his apartment and salvaged the code to this site, a volunteer (me) posted a gofundme to raise $11k to support transition costs, the moderators - our heroes - have given boatloads of their time to keep this community alive! And @RadioRob is our technical ninja and genius! It is a diverse, thoughtful and robust community. Welcome to the community, and thanks for recognizing...and contributing to it! @ICTJOCK

I was in NYC last weekend, walked into the Spa 27, and they had no appts available. So I walked over to Chelsea Spa, and they were able to take me as a walk-in. Met with Kevin, an Asian guy.... tall and lean. He asked if I would tip him, I said "yes, $50" and he said $60, and I agreed. Massage and services were both......meh. 😔

Don't be put off by the number of ingredients (some are optional) or steps, this is a simple dish and all cooks in 1 pot. PASTA WITH HAM AND PEAS I have adapted this dish over the years from an original recipe (I’ve forgotten the source!). You can build on the basic recipe depending on your preferences, and what you have in the house (use leftovers and your imagination!). Another great thing is it all cooks in one pot. Ingredients · 1 Pound Pasta (Farfalle, Rotini, Ziti or Penne: I prefer Farfalle), regular or whole-grain · 1 bag frozen petite peas (or, regular peas) · 1 large Red onion, sliced into ¼ X ½ inch strips (or chunks, or yellow onion) · 1 Pound Deli Ham, julienned (ask at deli to slice thick for Julienne); pieces should be 1” to 1.5” long. (or, leftover baked ham or ham steak); also consider meat from a rotisserie chicken or sliced sausage · ½ C Pine Nuts (Optional) · 1 Red Pepper, sliced into ¼ X ½ inch strips (Optional) · 1 Pkg. Sliced mushrooms (Optional) · 1 bunch flat-leaf parsley, rough chop (Optional) · ½ C Chicken Stock · ½ C half and half, or light cream · ½ C White wine (or, substitute another ½ Chicken Stock) · ½ C grated Parmesan or Romano cheese, plus additional for serving · 2 Tbsp. regular or low-fat Sour Cream (Optional; or mix 1 tsp corn starch with 1 tbsp stock to thicken sauce) · Freshly ground pepper, to taste Directions 1. In 4-quart Dutch oven, cook pasta in boiling salted water with 1 tbsp. oil until al-dente, drain. 2. Prepare/measure all ingredients: the cooking process goes quickly and doesn’t allow for additional prep once started. 3. Place same 4-quart Dutch oven (nonstick) over medium-high heat, add 1 Tbsp Olive Oil. 4. Sauté onion until just starting to brown. Add Garlic, sauté 2 more minutes. Remove to large bowl. 5. If using Red pepper, add swirl of Olive Oil and sauté Red Pepper until just starting to brown, remove to bowl 6. If using mushrooms, add swirl of Olive Oil and sauté mushrooms until just starting to brown, remove to bowl 7. Add swirl of olive oil to pan, and add ham. Sautee, until ham starts to brown, remove to bowl. 8. If using pine nuts, reduce heat to medium-low, add swirl of olive oil to pan and add pine nuts, stir every few seconds until toasted, remove to bowl. 9. Return heat to medium high. Add white wine, chicken stock and half and half to pot (if using corn starch, add to pot now). Heat, stirring occasionally, until steaming / first bubbles form. 10. Add peas. Heat, stirring occasionally, until steaming / first bubbles form. 11. Reduce heat to low and add grated cheese, and pepper. If using sour cream, add to pot. If using parsley, add ½ of the parsley to the pot. 12. Stir sauce constantly until blended. Add additional cheese if desired to thicken sauce. 13. Return all ingredients including pasta to pot, and stir until well blended. 14. Serve, passing extra grated cheese, fresh ground pepper and parsley to garnish

This is my favorite Instant Pot recipe, I use 1.5 X the spices, so yummy: Instant Pot Coconut Tandoori-Inspired Chicken Recipe - Pinch of Yum PINCHOFYUM.COM Coconut Tandoori Chicken made with rich spices and creamy coconut milk. Ridiculously easy (like, 5 minutes hands-on time) and so, so yummy! My new favorite...

BUMP, this boy is visiting Boston next week, would love the 411

Pay him, block him, learn from the experience and move on. This is clearly a dangerous person, there is no room for principal here, unless you want to risk public disclosure or violence.

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This is my recommendation as well, I have a chromebook which I use for 2 things only (1) keep it on the nightstand for bedtime use and (2) travel. You can find very inexpensive chromebooks on deal sites such as Woot (owned by Amazon), good luck!

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Jay injected his dick with Silicone, we met once in Boston and he shared that info with me. RIP Jay.

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My husband and I were walking home after the clubs one night, and decided to walk past an area guys were known to cruise; we were in our late 20's/early 30's then. A very cute muscular guy walked past us and into an alleyway giving us "the look". "Tony" (his real name) was a muscular, compact, italian-american god. We followed him into the alley started making out. After a few minutes pulled his cock out of his pants, this boy was hung 10", his cock had a beautiful slight upward curve to it....and he had HUGE balls: I'm talking legit XL egg-sized balls. After a few minutes of play others were trying to get into our tryst; we wanted Tony all to us so we decided to head back to our apartment a few blocks away. Tony it turns out is quite piggy in the bedroom, and despite his huge fuck tool was ALL BOTTOM. We played for probably 2+ hours, in every possible position.....especially ones where we could suck on his huge cock and balls. He was insatiable. That was 30 years ago, and there has not been one as good since. We saw him once or twice after that, and each time was just as hot. Even now, from time to time, one of us will say "remember Tony" and roll our eyes back into our head.....as if....Tony was the pinnacle.

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I met the famed Seth Fornea. It was everything.

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Fly on angel's wings, Guy!

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My current "regular" came from one of these alternative platforms. There are plenty of guys available on these platforms, both client and provider need to be careful with their language to prevent being banned. There are keywords, gen gen$ sugar sweet daddy etc.