He'd called her princess. She should snort in derision, but instead she was melting bit by bit. "Do you have to use that paddle?"
"Let's review. Who decides when you need to be spanked?"
"You do." He had begun to unbuckle her belt.
"Who decides what you get spanked with?"
"Apparently, that would also be you." Her hands were in his hair.
He laughed and his fingers unbuttoned her button fly jeans. "Yes, that would be me. I also decide when a spanking is over. This one is not going to be over for quite awhile. You will never be so quick to toss our life together away. You will not take stupid risks and you will not hurt Hazel's feelings when she adores you as much as I do.
"I never thought it would hurt your Mom."
"Well, you need to remember that people care about you. Since you didn't, I have decided you need this gorgeous bottom warmed."
He slid the jeans down her thighs. She was nervous. "So do I get to decide anything?"
He pulled her over his left knee and pinned her legs with his right knee. It was not a good sign that he was restraining her before he even began. He was clearly expecting her to squirm and writhe. He rested the paddle on her upturned pale bottom. "It all comes down to you." He smacked her firmly with the paddle and she jumped. "You get to decide to behave. I read your comments about roasting."
"What? Like Brussel sprouts and stuff? The recipes?" She twisted around to look him in the eye.
"It's what we are doing here. I am applying intense heat to help you be the best you can be. It makes everything sweeter." He turned her back over, and held her tightly. He brought the paddle down repeatedly, with small firm flicks of his wrist, overlapping each stroke. He had her pinned, helpless, bottom in the air and even lacking the ability to kick. Soon she was screeching; she didn't even care if Hazel could hear. She tried to buck and wriggle and could only wail as he punished her relentlessly. She was frantically promising to never ever disobey him again. He slowed down until he was inflicting one hard lick every thirty seconds or so. "Who does this bottom belong to?"
"YOU! You, it belongs to you." She was crying so hard that she didn't even react to each individual stroke.
"What happens when you defy me?"
"I get spanked."
"Every time?"
"Yes, every time." She was sobbing, the fight had gone out of her.
"Damn right, young lady. Every. Single time. And the next time I won't go this easy on you"
It was a testament to his handiwork that she never even considered pointing out that there had been nothing easy about this.
"Heading into town at night on foot is ridiculous. Real bears, (swat, swat), crazy ass mayors, (very hard swat followed by very hard swat), phantom wolves, (absurd number of swats), and falling off a cliff are nothing compared to the wearing out I will give you if you ever risk anything that stupid again." She had surrendered to his ministrations. She deserved it. She loved him.
Her bottom was a livid shade of red, he was almost ready to stop. "I will never spank you for asking me about anything ever. Ever." This got him riled up and led to a flurry of swats. "Assume I am a liar again and you will think this paddling is a game of patty cake, understood?" He didn't insist that she answer him, her quiet surrendered tears told him all he needed to know.
She collapsed into him, bawling with relief. She had read some spanking stories that had mentioned a sobbing girl laying broken over her man's lap. Cass did not feel broken. She felt released, restored and ready to make love with abandon. A new day indeed.
She stepped out of her panties and jeans which had become tangled around her ankles during her spanking acrobatics. Her bottom throbbed, so did her pussy. She gently eased herself onto him, enveloping his hard cock with her glistening softness. When her freshly spanked skin touched his thighs she felt fireworks. She gasped and quickly lifted herself up. She yearned to take all of him, regardless of the sparks flying from her flaming backside. His arms were wrapped tightly around her and he whispered into her hair that his love was everlasting. She knew it was true. Her mouth found his and the kiss that followed was the sort that epics could have been written about. She arched her back and his hands cupped her breasts, his thumbs twirling around her nipples. She didn't care that her belly wasn't flat, or that her thighs were jiggling. She was beautiful and she was loved and she loved her man with a deep passion. She felt like a goddess. He gripped her hips and pounded up inside of her. She wept happy tears as she allowed him to claim her. They came together like a lightning storm.
Blog Post
The pictures are from our wedding. That's me head to toe. I'm not at my ideal weight and it is okay. I felt like the prettiest bride there has ever been. No more hiding.
Where oh where do I begin with all the reasons why it is absurd to cater your own wedding? It's a long list. But do it anyway. Life is about deliciousness, about connection and about nurturing. No perfectly catered affair will ever match the joy of watching your mother learn to make your about to be husband's favorite dessert from his mother. No plated first course can replicate the perfection of spending a day with the women who raised your man washing greens, and assembling salads. No hotel chicken will ever come close to salmon caught by his uncles and smoked by your dad in the smoker built by his grandfather. Watching your new mother-in-law dance with your best friend's one-year-old in her arms under the stars where you will be raising your own young'uns someday, is the best thing ever. Sometimes when the logistics of what you always thought you wanted, a wedding at the Briarthorne ballroom in Chicago, are impossible you realize that you have become someone else. You are now the kind of woman who has a pitch in feast and wears her grandmother's gown and spends most of the night dancing barefoot with the love of her life even if she still weighs more than she wishes she did. I have learned in recent months that in life, like cooking, there are some things that cannot be scrimped upon. Quality ingredients lead to quality results. I will never be able to thank the readers whose dedication to me both lifted me up and spurned me on at a time when I hadn't yet realized how vital each and every one of us is. Thanks to you guys, my first cookbook "Cooking with Cass" has gone to the top of the New York Times list. We did this together. My wedding wish for you is that you savor all the things that are before you. May you ruin a white button down by splashing it with huckleberry syrup and may it change your life forever.
Cassstillcooking .com
The End
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Ruin a Shirt Save your Life Summer Syrup
1 1/2 pounds blueberries (5 cups). Huckleberries are even better. They are available in Farmers markets in late summer. Frozen huckleberries also work and can be bought online.
4 cups water
2 cups sugar
Peel of one lemon stripped off using a vegetable peeler- yellow only
Juice of half of the lemon
Combine everything in a large saucepan (not copper). Simmer for about 15 minutes. Cool enough to not be potentially lethal. Remove lemon peel. Blitz in food processor, or through wire strainer. Store in clean bottles in the fridge.
VENISON ROAST with German bread dumplings
1 hind leg of venison, shank removed—find a hunter or a butcher who offers game. Ask for the back leg of a young animal—do anything necessary to obtain this… sexual favors, state secrets, your first born
Salt 6 to 8 garlic cloves, peeled and cut into thick slivers
1/4 cup olive oil
About 1 cup of red wine, stock or water
2 tablespoons minced sage
2 tablespoons freshly ground black pepper
German BREAD DUMPLINGS (if you are short for time, spaetzle would be a great alternative)
8 to 10 slices of stale bread –not wonder bread. You want a solid loaf with a good crumb
1 teaspoon salt
1 1/4 cups tepid milk (not skim)
3 slices bacon
1/4 cup minced onion or shallot
1 tablespo
on minced parsley
1 teaspoon dried marjoram
2 eggs, lightly beaten
Let the meat sit on a cutting board for 30 minutes before proceeding (more or less). After 30 minutes have elapsed, preheat the oven to 450°F. Mince the garlic into a paste with the salt and rub all over the meat, and then massage the oil all over it. Set the leg of venison on a rack in a roasting pan and pour enough wine, stock or water into the bottom of the roasting pan to just moisten the bottom—don't cover the bottom or the meat will steam. You just want to limit the amount of smoke and prevent the fond from scorching. Put the venison in the oven and roast until it is nicely browned, but no more than 20 to 25 minutes. (Watch this- venison is lean and can quickly turn to shoe leather)
Take the venison out of the oven and drop the temperature to 350°F. Carefully sprinkle the minced sage and black pepper all over the roast.
Meanwhile—After you take the venison out of the fridge, crumble the stale bread and put it into a bowl. Pour the lukewarm milk over the bread and let it stand while you're getting the venison ready to roast. If it looks like there is not enough milk, add a little water.
Fry the bacon in a small skillet and remove when crispy. Chop it fine. Sauté the onion in the bacon fat until it's nice and brown. Mix the bacon and onion in a small bowl and allow to cool. Once it's cool, mix in the parsley and marjoram.
When the venison goes into the oven, set a large pot of salted water on the stove to boil. Once it boils, drop the heat to a simmer.
If there is any milk still in the bread bowl, pour it off. Mix the bacon, onions, parsley and marjoram in with the bread. Squish it all through your fingers. Wait until the venison is resting to cook the dumplings.
While the meat rests, add the beaten eggs and mix well to combine. If the batter is too wet to form dumplings, add breadcrumbs a tablespoon at a time until you can roll the batter into a ball with your hands. Make sure your hands are wet when you do this or the batter will stick all over them. Gently lower each dumpling into the simmering water. Cover the pot. Once they float back to the surface, let them cook for another minute or two, then remove with a slotted spoon. Put them into the roasting pan you cooked the roast in. Drizzle with melted butter and toss on breadcrumbs. Slide under the broiler until you have crispy brown tops. Serve with the meat.
Stuffing for pro carb non fuckwits
Traditional Bread and Celery Stuffing
Ingredients:
1 (1 pound) loaf of white bread, unsliced
1/2 of a French baguette
2 cups of butter
3 onions, diced small
8 stalks celery, diced small
2 teaspoons minced fresh sage
salt and pepper to taste
1/2 cup chicken broth-from a carton, not a can
1/2 dry white wine
Directions:
Slice and then cube the loaf of bread and baguette. Toast in low oven until cubes are solidly crispy. In a large pot or dutch oven, melt butter over medium heat. Add onion and celery and cook for 8-10 minutes or until soft. Add white wine. Add poultry seasoning, salt and pepper.
Gradually add in 1/3 of the bread cubes at a time. With each add, mix and ensure evenly coated.
Add in 1/2 cup of chicken broth and mix well. Repeat.
Butter (grease) a 9x13 baking dish and add stuffing to it. Bake at 350 degrees F for 38 to 40 minutes.
Hugh's Lime –Coconut Halibut
Juice of one lime
2 tablespoons coconut oil (set in a warm part of your kitchen to turn liquid)
2 garlic cloves, crushed
Grated zest of lime (zest first using a rasp style grater then squeeze for juice)
2 teaspoons drained capers
4 (5 to 6 ounces each) halibut steaks (about 3/4 inch thick)
Whisk lime juice, olive oil, crushed garlic cloves and grated lemon peel in small bowl to blend. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 hour ahead. Let stand at room temperature.)
Prepare grill (medium-high heat) or preheat broiler. Season halibut steaks with salt and pepper. Brush fish with 1 tablespoon vinaigrette, dividing equally. Grill or broil halibut steaks until just cooked through, about 4 minutes per side. Transfer fish to plates. Rewhisk remaining vinaigrette; pour over fish. Garnish fish with capers and serve.
Chicken roasted with lemon and olives
Grated rind of one lemon
2 fresh lemons juiced
1 1/2 tablespoons minced fresh garlic
4 (6-ounce) skinless, boneless chicken breast halves, halved crosswise
Cooking spray
1 tablespoon extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
15 oil-cured olives, pitted and sliced
1 large shallot, sliced
1 lemon, thinly sliced
Preparation
Preheat oven to 400°.
Combine first 4 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Shake to coat chicken. Marinate 15 minutes at room temperature. Arrange chicken mixture in a broiler-safe 11 x 7–inch glass or ceramic baking dish coated with cooking spray. Sprinkle chicken evenly with oregano and the next 4 ingredients (through shallots); top with lemon slices. Bake at 400° for 20 minutes.
Remove chicken from oven. Preheat broiler to HIGH.
Place chicken 3 inches from broiler element; broil on HIGH for 3 minutes or until chicken is browned and done.
New Potatoes with Cumin
1/2 pounds very small potatoes, halved, leave 1 1/2 inch potatoes or smaller whole
Extra-virgin olive oil, for drizzling
1 teaspoon ground cumin
Coarse salt
Directions
Set potatoes on a cookie sheet and drizzle them with just enough oil to lightly coat them, about 1 1/2 tablespoons. Toss potatoes with cumin seed and roast 20 minutes at 400 F in a hot oven, then broil 5 minutes on high to brown edges of the cut potatoes. If you are making them with the Grilled Boneless Leg of Lamb, set the baking sheet with the potatoes in the oven along side the lamb on the same rack. Toss cooked potatoes with salt, to your taste, and serve.
Mâche Salad with Grapefruit and Avocado
This salad combines both the tart and fresh taste of grapefruit with the milder avocado and nutty taste of Mâche.
2 Tablespoon walnut oil
Sea salt and black pepper
4 ounces Mâche, rinsed
1 large ripe avocado, cut into wedges
Peeling grapefruit for this salad requires a level of commitment that no side dish should ask of you. You can peel and segment a pink grapefruit, but I highly recommend the jarred segments you can find in your produce section.
Combine grapefruit segments (very loosely drained) their juice will become the "acid" in your dressing, avocado pieces, and sea salt and pepper. Set aside while you get on with the rest of your meal. After a few minutes add the mache and drizzle with the walnut oil. (toasted walnuts are a spectacular addition to this salad)
Bea's roast beef sandwiches
More a way of life then a recipe
Toast some onion rolls. Combine about 4 Tbl mayo with 1 tsp grated horseradish. Use this to mixture to "butter" your rolls. On each sandwich put several slices of thinly carved medium rare roast beef. You'll want to sort of fold them so that they are in "ruffles" and don't just lay there like a carnivorous pancake. Now, if you are going to eat immediately, add some sliced tomatoes and butter lettuce. Iceberg is all wrong for these sandwiches. Apply salt and paper. If you are taking these monstrosities to consume elsewhere, bag the veggies and assemble sandwiches when you are ready to chomp.
White Chili
Don't love the name—love the dish.
I made a triple sized batch, but figured you might not be feeding waves of searchers. This would be perfect for a super bowl party or a nippy Monday night when you need sustenance, but not stodge.
2 lbs chicken thighs
3 medium onions
Chili powder, cumin
Chicken broth-carton is better than canned
Chili add ins—corn chips, grated cheese, diced jalapeno's, sour cream
I described this recipe in the blog post called "Friends and Fond" for those of you who prefer a more standard 'recipe' presentation—here goes.
Cut the thighs into small cubes and brown them over fairly high heat. Do this in batches. Between batches, rinse the pan with a bit of chicken stock and pour the fond/broth mixture into the pot you will cook the chili in, along with the cooked thighs. Do NOT scorch the fond. After the chicken is done, sauté the onions until soft. Add onions to big pot. Add beans and spices. Pour on enough stock to get the "chili" consistency. Let it simmer for at least 15 minutes. More is fine. Stay warm and enjoy. Serve with assorted chili add ins.
Wedding Smoked Salmon Salad
2 cups Alaskan smoked salmon, very thinly sliced
1 bunch mixed salad green
1 small cucumber, thinly sliced
1 teaspoon balsamic vinegar
Dressing
5 Tbl capers, finely chopped
2/3 cup olive oil
1 lemon, juice of
salt & freshly ground black pepper, to taste
Lightly blend all the ingredients for the dressing and season with salt and pepper.
Pile up a small portion of the mixed salad leaves in the center of the plate.
Then arrange the slices of cucumber followed by sliced salmon as desired on top of the bed of lettuce.
Drizzle the dressing over. My Mom swore that she didn't like smoked salmon. Oh, please. She loved it. She said savoring this salad was the second best thing about the day. The first was watching me wear my Nana's gown while I became Mrs. Killian Nelson. One more layer of deliciousness on an already perfect day.
Roasted (The Cass Chronicles Book 1) Page 8