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Lake Houston Texas - July 30, 2019.
We truly enjoy our role as educators.
Our friend Al contacted us and said, "Wow, I thought I already knew how to jerk my meat! Boy, was I wrong!" Then he asked us "What type of wine shall I bring?" (for a dinner of Jerk BBQ.)
The rule of thumb is heavier wines and beers for heavier foods. So A Merlot or other Bordeaux wine, or a Running Walker Stout is as heavy as we would go. That is what we would pair with a heavier greasier meat like brisket. We try to be healthy and cut away the fat if possible so we tend more towards just a little lighter beverages like White Zin or a Shiner Bock (a pilsner).
P.S. We have not stated it before, but all of our recipes are for nine. Being older, Gabe and Katherine are over ninety, the rest of us over sixty-five. It probably works out to six servings or so for those half of our age.
We recently conversed with a sweet young lady on Trinidad, and so our thoughts turned to being naked on a beach, and about Roti and Buljol. Therefore today we made both. Traditionally Roti is a bread, separate from any filling, and that is the way we make it. But modern society is rushed, too rushed in our opinions. Roti wraps are popular street foods in the Caribbean.
Most of the roti available on the street consists of a curry stew folded up in the wrap like a burrito, and we will post a couple of curry recipes soon. Those stews generally contain potatoes, peas, and sometimes a meat. We love goat, but today we are doing fish. Beef, chicken, conch, duck, pork or shrimp are viable options as well.
Roti was originally brought to the islands by the indentured peoples from the Indian subcontinent (slaves by another name). It is popular in the Caymans, Grenada, Guyana, Jamaica, Suriname, and Trinidad and Tobago.
Like we said, roti is the bread or the wrap, the traditional way of eating roti is to break it up. To use it to sop up the spicy curried sauce and the pieces of meat from the curry.
To make ten roti we use eight cups of wheat flour, and eight teaspoons of baking soda, a teaspoon of salt, and four cups of water. You use about six ounces or so of vegetable oil, we use Canola, to fry the dough.
To make the buljol you need three pounds of fish, we use cod, three quarts of water, three lemons, a cup of diced tomato, two cloves of sliced garlic, half a lime, two tablespoons of olive oil, a diced medium, a diced yellow bell pepper, a diced orange bell pepper, a teaspoon of fresh parsley, and a bit of fresh ground black pepper.
The roti takes longer to make, an hour for the dough to rise twice, then seven or eight minutes a bread to cook, but even I uncoordinated as I am, can keep three pans going. So It's an hour and a half or two total time commitment. The buljol takes half of an hour so we start that part in an hour.
Making the roti you use a large bowl, and in it toss the flour, baking soda, salt, and water together. Mixing it until it's a coherent dough. Then you separate the dough into ten balls, and cover them with cheesecloth, or a light cotton towel so that they might rest for half of an hour.
Dust the balls in wheat flour and flatten them out into circles, let's say six inches or so across. Spread oil on them and then cut them from their centers out to their edges, and roll them into cones, before flatten them. Let the dough rest another half hour. Roll each ball into a circle nine inches across.
You can use any fish you like for the buljol, we used cod. Break the fish into chunks, removing any bones that are big enough to notice. Put the fish in a large saucepan with water and lemons, and boil over medium to high heat for ten or fifteen minutes.Then you shred the fish using your fingers.
Toss your bell peppers, garlic, onion, parsley, scallions, and tomatoes, into a skillet with the vegetable oil and cook over medium heat for a minute or two. Add the fish and cook for another five minutes or so. When it is done you toss in the black pepper and lime juice
Coat each circle of dough with vegetable oil and cook 'em on the stove in a pan over medium to high heat. It takes about five minutes, watch them carefully, you want them to be a very light brown. Flip them and repeat, the second side is much faster.
The result is totally yummy, and should be eaten naked, With your lovers between rounds of loving, intense, life affirming sex.
"After reading that I think I'm going to get fat! Ha! Delicious. Thanks!" Our friend Al wrote.
Done properly sex is an aerobic exercise. Burn those calories then have seconds.
Lake Houston Texas - July 31, 2019
(Lisa)
It's 90* and 55% humidity which is more comfortable to us than yesterdays 85* and 80%. We have the panels set up for a naked dinner on the deck as soon as we are all ready. Punch looks really cute wearing nothing but a heavy apron as he grills some steaks. At 67 he still has a great ass. Except for the steaks everything on the table came from our garden, yams, lettuce, radishes, carrots cherry tomatoes, and three kinds of peppers.
Counter intuitive as it seems, eating spicy foods in the heats does make us feel cooler. Mexican foods, Spanish foods, Sicilian foods, and today's recipe, an Indian curry...
(Jamie)
Of course we don't go overboard, we have lots of iced tea and watermelon (it's from the garden too). After the steaks and vegis, we can drip sticky watermelon juice all over each other, and then lick it off. Food and sex are sensual delights, we enjoy them just as we enjoy one another. And the great thing about having hot, sweaty, sticky sex out on the deck is that we can hose everything (and everyone) off afterward. Then warm up together inside.
Potato and Chick Pea Curry
You need three pounds of cubed potatoes, a pound of rinsed garbanzo beans or chick peas, two cups of broth (we have successfully used vegetable broth, or chicken broth and even just water), half of a cup of chopped scallion, half of a diced white onion, two sliced garlic cloves, two tablespoons of yellow curry powder, a little canola oil (maybe three teaspoons), a pinch of flour and of black pepper.
It only takes about forty-five minutes to make. In a large pot over medium to high heat coat the bottom with a bit of canola oil and sauté your onion and garlic, maybe three minutes, just until soft. Mix the curry powder with a teaspoon or so of water and add it to the pot. Mix a cup (half) of the broth, potatoes, and scallions. Season the mixture with black pepper, and cook it until thick. It takes about twenty minutes.
Mix in the chickpeas, and rest of the broth, mix a pinch of flour with a teaspoon or so of canola oil and stir it in. Decrease the temperature to medium to low heat, and cook the mixture for about twenty minutes. Just until the the sauce thickens, and the potatoes and chickpeas are tender.
Typically it is eaten with Indian breads such as Roti, Paratha or Naan.
"I reread the instructions about the watermelon. Hmmm I guarantee I will be chuckling the next time I see one in the store! Thanks for the recipe!" wrote our friend Al.
How to Jerk your Meat
As told to Lisa and Jamie by Kristin.
Back in the 90s when we lived on Aruba, Jamaica was a three and a half to four hour flight north, and the Cayman Islands were just a tad further. Both places were a food lover's paradise. Sidewalk food stands, selling all types of delicacies seemed to be everywhere. The ones called 'jerk centres' sold Jamaican barbecue.
These were meats, usually pork and chicken, seasoned with spices grown on the island. Ingredients such as Scotch bonnet peppers, brown sugar, cloves, cinnamon, scallions, thyme, garlic, ginger, nutmeg, and salt. The meat is either dry-rubbed or marinated with the hot spice mixture.
Jerk was originally developed by African slaves who merged with native tribes after they escaped into the mountains when the Brits took the Island from Spain about 365 years ago. Lacking resources the Maroons made use of what was available to them. They created the barbecue sauce from the local agriculture, and slowly cooked the marinaded meat over a smoky wood fire.
Kristin likes to marinade the meat in a pyrex baking pan in the icebox overnight. We use a lot of goat meat because we get it from home, flat cut beef brisket is a good substitute. But really any kind of meat can be 'jerked.' We use canola oil, and Appleton Rum, lots of folks like Meyer's Rum as well.
The smokiness comes from the wood chips being from Texas we use Mesquite, but some use Hickory. You need eight cups of chips, and they need to soak in warm water for at least thirty minutes prior to use. But you use 'em more than an hour apart so a four cup bowl will work to soak 'em.
We think that Dragon Stout is a good thick carmely Jamacian beer to pair with Jerk, Red Stripe is available almost everywhere. Carib is, well, it's a lot lighter if you want something lighter.
For the marinade, you need a cup of gold Jamaican rum, one quarter cup of vegetable oil, chopped yellow onion, three cloves of chopped garlic, two tablespoons of ground allspice, two teaspoons of ground ginger, and of dried thyme, a teaspoon each of kosher salt, ground cinnamon, and cayenne pepper, half of a teaspoon of ground cloves and ground nutmeg.
In a blender, blend the above mixture until it's smooth. It shouldn't take more than three minutes. You need a twelve by ten inch oven safe container. Take your five pounds of cubed goat meat, and roll the meat around in the marinade. Kristin pierces the meat with a fork to help the marinade penetrate. It needs to soak for at least half an hour, but we do it overnight in the icebox.
The whole process takes about six hours. Ten minutes to make the marinade, thirty minutes to soak the first four cups of chips, ninety minutes to smoke the meat, ninety minutes to grill the meat and another two hours for the second smoking. Then ten minutes for the meat to rest and ten to serve it.
While the meat is marianading, soak four cups of the wood chips. Drain them after a half hour, and spread them on a piece of heavy-duty aluminum foil. You are going to make a smoking pouch. Cover the wood chips with a second sheet of foil and crimp the edges. Poke some holes in the pouch using a fork, and place the pouch on the lit side of grill, or close to the heating element in the oven.
You are trying to smoke the meat, so put your marinated meat on unlit side of grill, or as far away from the heating element of the oven as possible. You need to smoke your meat for ninety minutes at 250°. Then you carefully open the pouch. (So as to not to fill your oven with wood chips. Ask me how I know this.) Add the last four cups of drained wood chips to the pouch.
Now you grill your meat, for about ninety minutes, until a thermometer stuck in the meat reads 165°. Take the meat out of the pan and place it on some heavy-duty aluminum foil. Pour half of a cup of the pan drippings over the meat before covering it with another sheet of foil, and crimping the edges.
The foil pouch with the meat goes back to unlit side of grill, or a spot away from the heating element of the oven. You smoke the meat until a thermometer reads 195°, which should take 2 hours. Let the meat rest for 10 minutes.
We like to make soft tacos using flour tortillas, sliced radishes, halved cherry tomatoes and chopped onions, or you can eat it any way that you eat barbeque.
Now we have a nice deck with movable panels so we can sunbathe or barbecue naked. It's 81 degrees and 81% humidity at midnite. If you barbecue outside naked you should probably do it in the dark. You can use sunscreen but it tastes icky. Be sure to wear an apron, hot juices could leave a nasty burn.
Get nice solid deck furniture, you can't do a "Back Seat Driver" if that resin chair breaks under the second person's weight. Trust us, the "Lap Dance" position puts a lot of sideward stress on a chair, you want a solid one. To be safe you can do a "Lazy Wheelbarrow" until you get something sturdy. But you need a good substantial table if you want to do a "Washing Machine," or to just lift your lover up and eat them for dinner.
Remember, there are lots of really fun ways to burn those calories.
Lake Houston Texas - July 29, 2019
(Lisa)
The garden needed some tending to this morning. We could probably live off of it and goat from home for 8 months out of the year. It's our own "Victory" garden.
Todays harvest was Bell peppers and Anaheims, Cherry100s, Beefsteaks and Romas. Carrots, romaine, eggplant....
Eggplant Parmesan tonight...
But first a spit-roast. Sorta...
(Jamie)
Lisa likes few things in life better than having two boys inside of her at once. Not that I don't. So this morning we had a couple of double penetrations, fun times four.
Now back in the day I preferred anal to vaginal, but my preferences have evolved. Having George or Punch in front is so sweet. Not really because of the sensations. A girls parts are concentrated together. So one penis floats all of our boats so to speak.
(Lisa)
Vaginal, non doggie, is nice because you are face to face. Claire digs the anonymous quality of a quick anal experience, while that is certainly better than naught, it isn't ideal IMHO.
(Jamie)
We were naked gardeners with a tad of sweat and dirt on us, so we convinced the boys to join us in a nice shower...
(Lisa)
Said convincing took 8 seconds, maybe 10...
(Jamie)
We got the boys to double team each of us as soon as we got out of the water. Two in Jamie and then two in Lisa.
(Lisa)
So right now we owe Eva and Kristin several 'O's. Which we will deliver. We take care of each other.
(Jamie)
Always have. Always will.
(Lisa)
I worked hard to get my private pilot's licence, and my commercial. As did Jamie. To fly people for money you need an ATP, air transport pilot, licence. Mine was officially issued on my birthday back in November of 1976, on the fist day it could have been issued. Jamie had to wait 11 days for hers although we both met the requirements many moths before.
Issued on my 23d birthday I had to surrender it on my 65th. "You might develop a health issue." the lying bastards... Oops. I meant federal bureaucrats... Well same thing... Six of one, half a dozen...
My brother spent most of 1971 in Laos. He held a compress to a buddy's leg as the medic kept him from bleeding to death. That man, sent to war, oops meant 'police action,' as a 19 year old will only be seen at a VA hospital if he says he was wounded in Vietnam. Because we had no troops in Laos! Same shitheads, different decade.
Nobody my age trusts the government. You kids shouldn't either.
About eight months after I flew my last passengers, and gave my job to someone who still fills out flight plans with a crayon, I got in the left seat of an airplane and "slipped the surly bonds of earth. And danced the skies on laughter-colored wings; sunward I've climbed..." (John Gilespie Magee)
It reminded me of how much I loved it. I am not sure if having a taste was a good thing.
(Jamie)
Shortly after the boys came back from southeast Asia they got jobs working in nearby San Angelo flying the night mail in Beechcraft 18s. Although they were honorably discharged veterans they were denied a military exemption to the 23 rule. That was reserved for the children of the powerful and or affluent.
We still lived in Edwards, so we went back and forth a lot. There was a Cessna 170 we earned our instrument ratings in that flew three times as fast as a car could drive to San Angelo. Mr Sanchez who ran the airport (and who had flown B-17 Flying Forts in the "Big One") let us take out the back seat to haul five instead of four.
But that didn't compare to the Bobcat. A Cessna t50. The plane we earned our multis in. 200 mph more than four times the speed of a car over the hills and around them. A seven place airplane, this one was set up as a rich man's toy. An overstuffed three seat sofa replaced five seats.
Two or three girls could make out in the back of the 170 but it was cramped, The Bobcat was a flying orgy. One clothed girl flew and up to four naked ones were in the back swapping spit and musky lubricant in a heavenly mix.
Eva could go down on me as Kristin ate Lillian, then we could swap, then change partners the sisters on each other and me on Kristin then Kristin on me. Finally I could pair with Lillian and Eva with Kristin. Six possible lineups per sex act, and we were young and adventurous.
Thirty-five minutes one way, even an hour ten round trip wasn't enough time for all of the lovely possibilities. The boys had every Sunday, and usually either Wednesday or Thursday off. It was a ritual until our little brother graduated and we moved to San Angelo too.
George and Punch often met us at the airport. Late Sunday afternoon the place was deserted. We had sex with them in "their" "dirty old Beech," or in the hanger or in the office. For a two week span we had a house on Lake Nasworthy (it even had canoes) when the owner took a temporary job overseas.
Lake Houston Texas - July 21, 2019
(Lisa)
So this morning you seem to have tuned in to the sex and food channel. Makes sense, lotsa sense, or is that senses... We are sensual creatures. We enjoy the sensations of touch and taste and smell and sight. Sound too. Our lovers make cute and often louder sounds, but butter makes a sound when it melts.
As mentioned previously, my big brother's wife Kristin is, in my highly biased opinion, the world best cook. Emeril Lagasse, Wolfgang Puck, I have never tasted them. Kristin tastes really good.
This wonderful Saturday morning the light filtered in through the shades. The forecast for Lake Houston was 90/70 temperature and humidity for today. Kristin got up and walked to the bathroom and I followed her. We washed our faces and brushed our teeth, then flossed to get rid of those curly little hairs in between.
We walked, naked of course its the norm around here, to the kitchen, Julia Child's kinky successor and her loyal assistant. Into the blender went eggs, flour, butter and a pinch of salt. Making the batter for the Crepes was easy and fast. But the batter has to set up for an hour. What to do.
The den opens off the breakfast room, it has nice soft furniture perfect to lead your husband's sister to. We kissed deeply and our tongues danced then I pushed her gently onto the leather sofa.
Crawling onto the sofa and up to her splayed pussy, I kissed her pubes and she dropped her right leg across my back. I nibbled on her labia as they grew and became greasy from her own "special sauce."
I separated her folds with my tongue and it darted into her opening like a hummingbird's to look for more nectar. As my fingers stimulated the legs and hidden shaft of her her clit I carefully suctioned it's head from under it's folds.
I was gleefully licking, nibbling and sucking Kristin's cunt and she was thoroughly enjoying it. It time she came hard and our focus was broken. Jamie was standing there, one finger between her labia watching us.
I got up and kissed my wife, sharing Kristin's lovely taste with her. Kristin got up and pulled Jamie down into exactly the same position she had been in mere moments before. She proceeded to perform the same wonderful act on Jamie that I had just done to her.
When Jamie came I kissed Kristin again, her taste was just as wonderful but different. We got cleaned up and Kristin and Lisa went to finish the Crepes while I woke our other sleeping lovers so we could have breakfast together.
(Jamie)
The Hollandaise sauce was almost as easy as the batter, into the blender went egg yokes, and a tad of black pepper and cayenne. You have to melt the butter and pour it is as the mix slowly spins but we were already using a pan, so no problem.
After making the sauce the pan was used to make the light thin little pancakes. Kristin can make two perfect crepes in a minute, it takes me nearly a minute to make a slightly thicker less symmetrical one.
We tossed in the sauce, sweet peas from our garden, chunked ham and some shredded Gruyere and rolled them up. Served with espresso it was a feast for seven.
And now that everybody was awake Jamie could get spit roasted on the sofa and Lillian and Eva could "go where no man has gone before," well at least since Thursday and see if they could give me a couple more of what Kristin gave me before.
Lake Houston Texas - July 20, 2019
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