I deliberately left him alone in my bedroom to strip the wallpaper.
Which meant he moved the bed .. and found my literature. All of it. The swinging manuals, the girl on girl romance, the stud stuff, the BDSM, the kinky, the arty and the explicit. And laughably, my copy of Wonder of The Universe with the slightly bedraggled pages of the beautiful Brian Cox (which he carefully put under my pillow, for later reference).
"I wouldn't have you any other way" he says.
I have my period," I said "but we could work around it."
Thank you for all your comments on the last post. I'm anxious about hurting his feelings, I hope that taking it slowly will avoid any discomfort (in every sense of the word).
Oh yes .. and i got smooooth walls, too.
You want some savoury?
Try this:
- A 5lb pork shoulder, with generously scored skin.
- Place in a colander over the sink, douse the fatty side with a kettleful of boiling water, allow to dry for 15 minutes or so.
- A big pinch of dried oregano, and tablespoon of flaky salt, rubbed into the open creases in the fat.
- 20 minutes in a hot, hot oven.
- 5 hours in a low oven, about 150ºC
- Very happy boys at my table ...
7 comments:
I love the sound of your library. I think he may be starting to realise what a very fortunate and, yes, enviable guy he is...
See? No big deal. He sounds lovely, by the way. You two are still getting to know each other. He may want to gradually explore new tricks with you. Open communication is really helpful to let him know what you're interested in trying and to find out what he wants.
Loved your National Freelancer Day tweets!
Most clients never pay fast enough/ often enough/ enough.
So I work hard to retain and develop the few that do!
They are out there. You just have to find them.
M in Devon (with no advice on the library, alas)
PS I do your shoulder of pork, but the spare rib cut. Have you tried it?
I'd like to browse with you - as I'm sure would he
The pork is v similar to a Jamie recipe I do with a boned and tightly rolled belly of pork
Substitute fennel for the oregano and add some vegetables into the pan and a slug of white wine for the latter stages of cooking. Yummy!
AAE - i always imagined I would have my sex life sorted by 40, but I'm grateful that it is still foremost in my mind!
Petunia - I know him well enough to know that he needs to feel in control of the situation (if not the actual act) so I just plant a seed and wait for him to take the credit..
M - yes, repeat business is what i like :P
And i like both your and Freddy's idea for pork. The spare rib cut i have marinaded etc as sticky maple ribs, but never the long slow bake - and the substituting of fennel for the oregano is very appealing. I adore fennel.
thank you both!
One of the best pieces of spare rib I ever had was as porcetta, laden with fennel. Lots of fennel! It had been cooked in an outside clay oven for hours and hours, and just fell apart.
As for their house, I wasn't sure what I was more jealous of: the secluded swimming pool, which was perfect for clothes-free lazy afternoons; or the clay oven, which was in a little covered area next to the pool.
I never found a recipe that looked quite as good as what I'd enjoyed, and gave up looking, in the end.
M
I think your approach is brilliant and very likely to succeed.
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