Mhs

Took the plunge and saw him. Super laidback & nice guy, pics are very accurate. OK-ish massage (pretty light pressure); headed into extras territory about 20 minutes in. It took a couple rounds of follow up texts to set up the appointment, as others have noted. Happy to answer any questions.

Took the plunge and saw him. Super laidback & nice guy, pics are very accurate. OK-ish massage (pretty light pressure); headed into extras territory about 20 minutes in. It took a couple rounds of follow up texts to set up the appointment, as others have noted. Happy to answer any questions.

Any info on https://rentmasseur.com/Hunter_Mack ? Thanks guys!

Any info on https://rentmasseur.com/Hunter_Mack ? Thanks guys!

Very cute guy but a disappointing experience. Bed massage with baby oil…moved into escort territory within 10 minutes. I was out of there in 45 minutes, including a leisurely shower (to wash off all the oil, lol). Seems like he’d be fun in other circumstances but probably not going to repeat for a massage.

I try to eat more salmon, too (it’s healthy, womp womp)…but I don’t love the strong taste when it’s baked. I usually poach one serving for 8 minutes in a skillet of simmering water with a tablespoon of salt and either 1/2 c of wine vinegar or half a lemon, thinly sliced. I like to top it with a mixture of minced parsley, garlic, and lemon zest. Or if I’m feeling ambitious and not particularly healthy, I make a pan sauce by reducing minced shallots and a few tablespoons of dry vermouth until almost all the liquid is gone, then swirling in chunks of cold butter (“mounting” the sauce) until it’s thick and creamy. I add a splash of lemon juice and serve immediately over the salmon. And try not to think about the calories and cholesterol. 😂

I try to eat more salmon, too (it’s healthy, womp womp)…but I don’t love the strong taste when it’s baked. I usually poach one serving for 8 minutes in a skillet of simmering water with a tablespoon of salt and either 1/2 c of wine vinegar or half a lemon, thinly sliced. I like to top it with a mixture of minced parsley, garlic, and lemon zest. Or if I’m feeling ambitious and not particularly healthy, I make a pan sauce by reducing minced shallots and a few tablespoons of dry vermouth until almost all the liquid is gone, then swirling in chunks of cold butter (“mounting” the sauce) until it’s thick and creamy. I add a splash of lemon juice and serve immediately over the salmon. And try not to think about the calories and cholesterol. 😂

I try to eat more salmon, too (it’s healthy, womp womp)…but I don’t love the strong taste when it’s baked. I usually poach one serving for 8 minutes in a skillet of simmering water with a tablespoon of salt and either 1/2 c of wine vinegar or half a lemon, thinly sliced. I like to top it with a mixture of minced parsley, garlic, and lemon zest. Or if I’m feeling ambitious and not particularly healthy, I make a pan sauce by reducing minced shallots and a few tablespoons of dry vermouth until almost all the liquid is gone, then swirling in chunks of cold butter (“mounting” the sauce) until it’s thick and creamy. I add a splash of lemon juice and serve immediately over the salmon. And try not to think about the calories and cholesterol. 😂

I try to eat more salmon, too (it’s healthy, womp womp)…but I don’t love the strong taste when it’s baked. I usually poach one serving for 8 minutes in a skillet of simmering water with a tablespoon of salt and either 1/2 c of wine vinegar or half a lemon, thinly sliced. I like to top it with a mixture of minced parsley, garlic, and lemon zest. Or if I’m feeling ambitious and not particularly healthy, I make a pan sauce by reducing minced shallots and a few tablespoons of dry vermouth until almost all the liquid is gone, then swirling in chunks of cold butter (“mounting” the sauce) until it’s thick and creamy. I add a splash of lemon juice and serve immediately over the salmon. And try not to think about the calories and cholesterol. 😂

I’m in the @MikeBiDude and Julia Child camp of using dry white vermouth for most recipes that call for white wine. For reds, I usually use a Pinot noir, beaujolais, or cab Sauvignon - dodgy bottles from friends or whatever looks decent at Trader Joe’s. Personally, I find that “cooking wine” has a metallic flavor & can get REALLY salty if it reduces too much. I’m also not a huge red wine drinker, so if there’s extra left after cooking, I freeze it in ice cube trays for a future recipe.

Saw him - linking other profile for reference. Therapeutic, very good, also very cute, will repeat. 
 

I’ve had 2 appointments, one 4-hand and one with Kemal solo. Both were good overall. Full nudity throughout, no mutual touch.
 
Pros: Kemal is cute, engaging, and gives an unconventional but decent therapeutic massage.
Cons: Upcharge for release, mentioned just after I flipped over onto my back. There were also a few positions that felt like pretenses for getting me worked up. (I don’t mind if you’re lying on top of me & frotting me, but don’t spend the whole time explaining it’s because you’re “working on my shoulders“. C’mon, we’re all adults in this situation.)
 
Would I repeat? Probably, but I’d try to remember to discuss release before we start, so it doesn’t kill the mood later.

He & I were able to reschedule. 99% therapeutic - but wow! Easily one of the best massages I’ve ever had, hands down.  (That 1% non-therapeutic is because he worked shirtless…cute furry yoga bod.) He used a variety of pressures, checked in continuously to check on my comfort level, and incorporated lots of stretches, too. Easy conversationalist and not a clockwatcher either. He’s my new go-to therapeutic guy. Happy to answer more in DMs.

He & I were able to reschedule. 99% therapeutic - but wow! Easily one of the best massages I’ve ever had, hands down.  (That 1% non-therapeutic is because he worked shirtless…cute furry yoga bod.) He used a variety of pressures, checked in continuously to check on my comfort level, and incorporated lots of stretches, too. Easy conversationalist and not a clockwatcher either. He’s my new go-to therapeutic guy. Happy to answer more in DMs.

I had an appointment scheduled for this week but we had to cancel because of a positive Covid test. He was very apologetic & responsive. Fingers crossed that I’ll have something to report back soon!

Waldorf salad. 
I don't remember whether we had it at Christmas, Thanksgiving or both.  My father always made it.   Never any other time.
A few years ago, out of nostalgia, I started making it at Thanksgiving. 
I use a recipe from Emeril for blue cheese Waldorf salad that includes grapes.

I hate to be the voice of dissent, but I saw him while he was in Chicago recently...and my experience didn’t measure up to the great reviews.
 
Short version: he was prompt and friendly when texting to set up an appointment...but ended up rescheduling twice, and then running late on top of it. He was very friendly and laidback - seems like a really sweet guy - but the massage was rushed and only mediocre-to-good at best.
 
I’d like to believe that my experience was an anomaly, maybe because he overbooked himself while in Chicago? At any rate, despite all the negatives, I’d give him another shot next time we’re in the same city.

Here’s another thread about him with mixed reviews: 
 

Yeah, it felt a little overpriced…but I don’t know what salon rates are like these days. I’m assuming his prices also reflect the cost of his studio space.

Cake:
https://bit.ly/3FRe7U6
Lemon Sauce
https://armagazine.com/3NFTTyd
Delicious anytime you crave an intensely flavored but not too sweet dessert. Pretty much a whole bottle of blackstrap molasses in the cake. 🥰🥰
For gluten free I substitute with
https://bit.ly/3hbOq69

One of my seasonal faves is baked apples with prunes, which is a very old-fashioned, French grandmotherly kind of dessert. Cut the top inch off apples and core. Fill the inside of each with brown sugar, a bit of cinnamon, and a couple pitted prunes. Drizzle generously with brandy (calvados is great, if you have any lying around), top each with a cube of butter, and bake in a moderate oven until apples are soft, basting with the liquid that collects in the dish.

I saw him recently. He works out of a studio in a professional building, so there was some audible foot traffic during my appointment. Completely therapeutic. Very skilled, very deep pressure (I had to ask him to lighten up in some spots.) He’s also just as cute as in his pics, which made me wish he weren’t quite so professional. 😂

One of my seasonal faves is baked apples with prunes, which is a very old-fashioned, French grandmotherly kind of dessert. Cut the top inch off apples and core. Fill the inside of each with brown sugar, a bit of cinnamon, and a couple pitted prunes. Drizzle generously with brandy (calvados is great, if you have any lying around), top each with a cube of butter, and bake in a moderate oven until apples are soft, basting with the liquid that collects in the dish.

I find this to be disingenuous. I began by critically appraising a Florida bulletin that derived from a lack of research acumen in interpreting cardiac mortality in terms of such clinical outcomes being attributable to vaccination. You opined that healthy people do not benefit from vaccination over and above infection, input unrelated to the thread and its hyperbole-slanted headline, and that the standard for assessing vaxx uptake legitimacy should be advanced awareness of one’s baseline medical status, notwithstanding the infrastructure impediments to that standard. That is simply unrealistic in the real world. Your viewpoint accompanied by a self-referential rendering of personal health status, related attention to it, and its influence on your own decision-making, as well as an anecdote about a gathering in which some transmission potential exists in spite of immunity and/or test neg’y, something we already know. Then you suggest that vaccination be a personal choice, seemingly predicated on your own distinctive advantage regarding health self-awareness, when in fact personal choice for a majority of decliners is confounded by distorted interpretations of science or rejections of compelling findings that support the merits of vaccination uptake. And you suggest that inferiority in health management self-efficacy is central to poor outcomes …. when the competing reality as we know it is that such limitations are not intrinsic to the individual.
If you had opened with the Big Lie victimization and over-extrapolating from personal experience I’d have wasted less of my time.
If you had begun a thread of your own I would likely have not responded. This is the liability of attempting to provide input into a topic. Lesson learned; the pandemic is one of convoluted thinking and tangential input. I am not in a position to disabuse others of their flawed views. In contrast, I was capable of deconstructing the data on which the misguided Florida public health guidance on vaccination was based.

We had a neighbor when I was kid, an older couple whose kids were grown.  They had baked apples for breakfast every morning,  She baked them at night after  dinner so they would be cold by morning and they had them with cream.  She always did the thing of cutting the skin all the way around the apple. i know this because I used to stay over night with them a lot - they were my surrogate parents.