Good Beer

My master took me out to Old Capital Tavern, and permitted me to order a beer flight.  I have to say, I was impressed.  Usually, in a pack of four random selections, one is usually mediocre and one is bad.

Loon Juice Caramel Apple – Sweet, and you can definitely taste both caramel and apple.  It’s a hard cider rather than a beer.

Left Hand Milk Stout – Excellent dark beer

New Holland Dragon’s Milk – May require a knife and fork

21st Amendment Blood Orange IPA – I admit, I picked this one because the name amused me.  This is a beer that doesn’t quite know what it is doing, but still manages to be entertaining.


Banana Bread aka Delicious Procrastination

I had a story that needed to be typed and three over ripe bananas.  I did the only logical thing.

3 bananas, ripe, mashed
1 cup sugar
2 eggs, large
1/2 cup shortening or vegetable oil
2 cups all purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt (the original recipe called for it, but I don’t add it)
1 teaspoon vanilla(I substitute chai concentrate, or add chai concentrate as well)

Preheat the oven to 350F

You can cook this in a 9×5 loaf pan, or as muffins.  Muffins take a lot less time to cook, but I never feel they turn out as well.   Combine the sugar, oil, and eggs.  Beat in the bananas.  Add the dry ingredients.  If you want, you can add a half cup of walnuts, raisins, dried cranberries, or some mix of all three at this point.

Pour into the pan and bake for 60 minutes.   Check for doneness via toothpick.  If done, remove from pan.  You’re supposed to let it cool, but if I waited until it cooled I’d never get any due to the number of friends I have that are half piranha.  Let it get to acceptably warm, then slice and let some butter melt on it a bit.  Enjoy.

I intended to take a picture to add to this post, but my aforementioned piranha friends have no appreciation for art.  So have a kitten instead.

Cookie Recipes

Cinnamon Balls

3 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

1 cup vegetable shortening

1 1/3 cups granulated sugar

2 large eggs

1 tsp vanilla extract

3 tbls granulated sugar

2 tsp ground cinnamon


Preheat the oven to 350 and grease a baking sheet

Combine the flour, baking powder, and salt

In a large bowl, cream the vegetable shortening and sugar.  Beat in the eggs and vanilla extract.  Gradually blend in the dry ingredients.

Combine the sugar and cinnamon in a shallow dish.

Pinch off 1″ pieces of dough and roll into balls.  Roll in the cinnamon sugar and place 1 1/2″ apart on the prepared baking sheet.

Bake for 10-14 minutes until lightly colored.  Transfer to wire racks to cool.



1 pound medium raw shrimp, shelled and deveined.

1 pound ground pork

1 can sliced water chestnuts

1/4 cup minced green onions

1/4 cup oyster sauce

1 tablespoon rice wine

1 tablespoon sesame oil

1 tablespoon cornstarch

1 packet wonton wrappers

1 egg, lightly beaten

Cooking oil


Toss everything but the wrappers, egg, and cooking oil into a food processor and puree until blended.  Place a spoonful of the filling into the center of a wonton wrapper.  Brush the edges of the wrapper with egg, then fold in half to form a triangle and pinch the edges to seal.  Brush the two opposite corners with egg and fold in on each other, pressing to seal.

Heat the oil to about 350F.  Deep fry the wontons, five or so at a time, until golden brown.  Takes about 3 minutes.  Remove with a slotted spoon and drain on the paper towels.  Try to let them cool off a bit before eating them.

Chocolate Pound Cake

Ingredient American Sane Countries
Unsweetened cocoa 3 ½ tablespoons 21 grams
Water (boiling) 3 tablespoons 44 grams
Vanilla 1 ½ teaspoons 6 grams
3 eggs (large)
Cake flour (sifted) 1 ¼ cups 125 grams
Sugar ¾ cup plus 2 tablespoons 175 grams
Baking Powder ¾ teaspoons 3.7 grams
Salt ¼ teaspoon pinch
Unsalted Butter (softened) 13 tablespoons 184 grams

Directions for Chocolate Pound Me In The Ass Cake:

Preheat oven to 350F / 175C.  Grease and flour an 8x4x2 ½ inch loaf pan or a 6 cup fluted tube (bundt) pan.

Whisk together the cocoa and water until smooth.  Allow to cool to room temperature, then lightly whisk the vanilla and eggs.

Combine the remaining dry ingredients into a large mixing bowl and mix on low speed for about 30 seconds to blend.  Add half the chocolate mixture and the butter.  Mix on low until the dry ingredients are moistened.  Increase the speed to medium and beat for a minute.  Add the remaining chocolate mixture slowly in two batches, beating for 30 seconds after each addition.

Scrape the mixture into the prepared pan, stopping when the pan fills to about a half inch from the top.  Bake 55 minutes in the loaf pan (checking for doneness at 50 minutes) or 45 minutes in the fluted pan (checking for doneness at 40 minutes).  Let the cake cool in the pan for ten minutes, then remove from pan.  Allow to cool completely before storing.

Dust with powdered sugar to serve.

Secure submissive’s hands behind their back, then permit them to eat bite sized pieces from your hand.