Bar-b-que @ MindSay 
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Since 06:49 Hrs ZULU
On 8 March 2005
Hi Everyone
Some time back I had said that I was thinking about shaving my pussy, and a whole lot of you guys have encouraged me to do just that.
Well I had put off doing that because I wasn't too sure that I would like the way that my pussy would feel afterwards. Like I was afraid it would be all itchy, and scratchy.
Anyway, a couple of weeks ago I finally got brave enough to try it out, and "I shaved my Pussy!!" "Woof !" What a fricking trip that was.
Damn it feels absolutely fricking awesome too!! I am so happy with the results that I have shaved it several more times since then.
Here is the XXX SEX WARNING XXX thing that I have to do so that none of you will get upset when you click on that link down there.
So now that I have warned you, don't come back here grumping, and bitching about what you saw if you don't like the picture of "My Shaved Pussy!" There it is, if I did that link thing right.
*go ahead and peek, you know you want to!*
Love all you guys Boo.
♥ Wendy
I've been much less active on my blog lately, so I thought I should update. Since the kid has been mobile, he's been keeping me & the wife extremely busy! I'm exhausted. He doesn't like to sleep anymore during the day, which is bad and good. Bad, cuz we run ragged after him all day. Good, cuz he sleeps through the night now.
Here he is showing off for the camera with his newfound skill of standing beside furniture...
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And here he is crawling after me as I try to take his picture...
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(I didn't take time to resize them...maybe I will later.)
Other than that, just been trying to keep in touch with my dad every day. I'm sure most of you will have read on tattooedjen's blog about his cancer. He's pretty upbeat about it, and my wife is helping him out, since she's familiar with it. Her dad passed away from cancer when she was about 20. She's going to make sure he doesn't have the same result, if it kills her! She really loves my family. I'm so glad. On that note,my brother freemason1984 is moving out here this week. We offered him 6 months (give or take) of free room & board to get on his feet. WI to CA is a huge move, for anyone. I hope he likes it and does great. There's not much to dislike here in Southern CA, but the cost of living is pretty high. I guess each person has to determine if the cost is worth the quality of life. I love it! So it will be great having him here. I moved out of the house when he was 8. We've always had a good relationship, but never really had the chance to be close friends. I'm hoping this is our chance. With tattooedjen moving to Northern CA in a week, I'm sure we'll see her much more often too. I can't wait to meet her friend and new roomie, burl235.
On that note, my brother
So...that's my little update on this sunday night. I'm going to go throw my london broil on the grill, toss back a couple more of these Eindohoven Dutch Lagers, and play some Midnight Racing Club 3 on the PS2. It's great on my 43" HDTV with Dolby Surround. I'm such a tech junkie!
Talk with ya all later!
So...we like to buy those pork loin logs (the long tubular ones in the meat dept.). They're always 'pretty good', but usually need some kick in the seasoning side of things..and the wife doesn't like bar-b-que sauce, so I have to get creative. I always grill them, and after several bar-b-que shows on FoodTV, I decided a dry rub would be a good choice. So I made this one up. Used it a few times and always comes out awesome! Even my wife's mexican family thought it was fantastic.
1 cup Brown Sugar
1 tsp Paprika
1 tsp Garlic Powder (not salt)
1 tsp Cumin Powder
1 tsp Ground Cayenne Pepper
1 tsp White Pepper
1 tsp Seasoned Salt (I used Morton's Hot Salt cuz I like it spicy)
Mix all the dry ingredients together and roll the pork loin in the mixture, covering all sides and patting to coat as thick as possible. Cover and refridgerate for 30 minutes to an hour. (Don't leave it too long beacuase the rub will liquify and drip off.)
I grill on a Weber (because it's a religious thing for me). If using coals, pile them all on one side, leaving the other side empty. On gas, turn one side on high and leave the other side off. Cook the loin on the cold side, letting the convection carmelize the rub. I do put the loin over the hot side for a couple minutes on each side to get good grill marks. Just don't leave it over the high heat. If you're novice, use a meat thermometer and cook the pork to just barely the done mark, remove, and let it set for 10 minutes before carving.
I'd love to hear comments from anyone who tries it.
