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Monthly Archive for April, 2006

Zinfully Cabo!

As one of the pilots put it…

"Some moments are diamonds, and then there are

those that are stone".

This was definitely a diamond moment. We arrived in

Cabo San Lucas at 9:30 AM on Good Friday. The plan

was to drop off passengers, then fly to Las Vegas to

spend the night. Well, the trip to Vegas was cancelled

so we were fortunate enough to stay in Cabo until

1:45 PM the next day! Here is a photographic montage

of our good fortune. I didn’t get to eat anything worth

writing home about, but I did get some good shots

of the "landscape".

Cabo_1 Cabo_2 My room

Cabo_3 Cabo_4 From my balcony

Cabo_5 Cabo_6 Refreshments

Cabo_7 Cabo_8_1 Beach time

Img_0262 Img_0267 Life’s a beach

Cabo_11_1 Cabo_12 Me on the rocks

Cabo_13 Cabo_14 La piscine

Cabo_20 Cabo_15 Huts and hats

Cabo_16 Cabo_17 Mi amigo/ la luna


May all of your moments be diamonds!!


Wine Discovery of the Month

2004 Mas Carlot Costieres de Nimes "Les Enfants Terribles"

Vallee du Rhone, France


I love the description of this wine…

"This special cuvee was inspired by the spirit of our

children, Blanche, Eugene, Olympe & Alexander. Along

with my husband Cyril Mares, winemaker of Mas des

Bressades, and importer Bobby Katcher, we’ve created a

wine that honors their individuality and the richness of

their originality.

    This blend of old-vines Mourvedres and Syrah was aged

both in tank and in oak barrels. Like our children,

the charm of this wine is found in its complexity."

Nathalie Blanc-Mares

This wine was available at The Wine Merchant  but sold

very fast, so you may have to wait for the 2005 release.

A votre sante’!!


Bread Head

Here’s my whole wheat bread recipe

(tweaked from my mom’s pizza dough recipe).

Bread1 Before…


Bread2 After!

Mix 1 rounded tablespoon of yeast and ¼ cup warm water

in a large mixing bowl, add 1 teaspoon honey then let stand

for 3 to 4 minutes.

Then add to bowl: ¼ cup olive oil and ¼ stick melted butter,

1 ¼ cups warm water, 2 teaspoons salt

(make sure salt is dissolved before adding flour).

In a separate bowl , mix 3 ½ cups flour (2 cups whole wheat, 1 ½ all purpose)

and ½ cup seven grain mix, then add to yeast mixture –

mix in up to ½ cup more all purpose flour if dough is too moist.

Knead dough thoroughly, form it into a ball

and return it to the bowl (dust bottom of bowl w/ flour first),

dust top w/ flour, cover bowl w/ plastic or moist towel

and let dough rise for 1 hour (in a warm spot in your kitchen).

Split dough ball in half, roll each half into a tight ball,

place on corn meal dusted surface, cover w/ plastic bag

and let rise for ½ hour.

Meanwhile, preheat oven and pizza stone to 425 degrees.

When dough balls are ready, dock them w/ scissors

(this will allow steam to escape from dough to prevent blistering),

place on stone and pour 2 ounces of water onto bottom

of oven to delay crust formation so the bread can expand rapidly

and evenly. Turn bread after 20 minutes for even baking,

reduce temperature to 350 degrees and bake for another

18 to 20 minutes.

Remove from oven and let cool on pie rack.

Voila… you now have some yummy bread for your next

breakfast or dinner. Remember to share w/ friends!

Bon Appetit!!