A little help from science
Posted: May 12, 2023 Filed under: Body Type, Discussion, Home and Garden | Tags: BDSM, body awareness, D/s, diet, dievca, Food, Health, hormone replacement therapy, Life, submissive Leave a comment
dievca ran track through high school (sprinter, high jump) and the school trainer was a very kind man who assisted injured athletes from various sports. He had a pat answer for the tricky question female athletes would ask about dieting in the 1980’s —>
This comment came back into dievca’s mind as she cruised through perimenopause and into menopause, she felt like she was eating everything she saw – like a seagull.
Now, dievca is ending her second week of Estradiol (HRT) and her appetite has dropped and is much more under control. Yes, her breasts may get larger, hopefully her weight may shift out of her belly – but its the feeling that her joints are moving more freely (#1) and her overwhelming desire for food has diminished (#2) that is making her feel very happy relieved.
Note: the addition of progesterone will happen in 2 weeks. (helps protect from breast cancer and helps with sleep)
Is this a placebo effect? Who knows, who cares – its a positive change in dievca’s life.
Illustration by “Beast Flaps” a UK artist who has books available on the Amazon UK site.
Mussels with Master and Sylvia Plath
Posted: March 21, 2023 Filed under: Entertainment, Master, Neighborhood Anecdotes (NYC) | Tags: BDSM, Belgian, D/s, D/s relationships, dievca, Food, Life, Love, Master, mussels, restaurant, submissive, Sylvia Plath, UES Leave a comment
Master and dievca enjoyed a an evening of mussels at the B. Cafe on the UES.
Mondays are a quiet dining night in NYC, so the experience was low-key and relaxed. The mussels were fresh and well-cooked.
Years ago, a bartender explained to dievca how you can have excellent mussels all year on the East Coast. The mussel are sourced from the Maine on down the Atlantic Coast depending upon the season. Hence, good mussels all year. At the time, dievca was confused because the mussel season in Europe was shorter (as far as she knew).
Let’s honor the joy brought by a messy job with Sylvia Plath:
Mussel Hunter At Rock Harbor
Colorists came to get the
Good of the Cape light that scours
Sand grit to sided crystal
And buffs and sleeks the blunt hulls
Of the three fishing smacks beached
On the bank of the river’s
Backtracking tail. I’d come for
Free fish-bait: the blue mussels
Clumped like bulbs at the grassroot
Margin of the tidal pools.
Dawn tide stood dead low. I smelt
Mud stench, shell guts, gulls’ leavings;
Heard a queer crusty scrabble
Cease, and I neared the silenced
Edge of a cratered pool-bed.
The mussels hung dull blue and
Conspicuous, yet it seemed
A sly world’s hinges had swung
Shut against me. All held still.
Though I counted scant seconds,
Enough ages lapsed to win
Confidence of safe-conduct
In the wary other world
Eyeing me. Grass put forth claws,
Small mud knobs, nudged from under,
Displaced their domes as tiny
Knights might doff their casques. The crabs
Inched from their pygmy burrows
And from the trench-dug mud, all Camouflaged in mottled mail
Of browns and greens. Each wore one
Claw swollen to a shield large
As itself—no fiddler’s arm
Grown Gargantuan by trade,
But grown grimly, and grimly
Borne, for a use beyond my
Guessing of it. Sibilant
Mass-motived hordes, they sidled
Out in a converging stream
Toward the pool-mouth, perhaps to
Meet the thin and sluggish thread
Of sea retracing its tide-
Way up the river-basin.
Or to avoid me. They moved
Obliquely with a dry-wet
Sound, with a glittery wisp
And trickle. Could they feel mud
Pleasurable under claws
As I could between bare toes?
That question ended it—I
Stood shut out, for once, for all,
Puzzling the passage of their
Absolutely alien
Order as I might puzzle
At the clear tail of Halley’s
Comet coolly giving my
Orbit the go-by, made known
By a family name it
Knew nothing of. So the crabs
Went about their business, which
Wasn’t fiddling, and I filled
A big handkerchief with blue
Mussels. From what the crabs saw,
If they could see, I was one
Two-legged mussel-picker.
High on the airy thatching
Of the dense grasses I found
The husk of a fiddler-crab,
Intact, strangely strayed above
His world of mud—green color
And innards bleached out blown off
Somewhere by much sun and wind;
There was no telling if he’d
Died recluse of suicide
Or headstrong Columbus crab.
The crab-face, etched and set there,
Grimaced as skulls grimace: it
Had an Oriental look,
A samurai death mask done
On a tiger tooth, less for
Art’s sake than God’s. Far from sea —-
Where red-freckled crab-backs, claws
And whole crabs, dead, their soggy
Bellies pallid and upturned,
Perform their shambling waltzes
On the waves’ dissolving turn
And return, losing themselves
Bit by bit to their friendly
Element—this relic saved
Face, to face the bald-faced sun.
Marshmallow Fluff Fudge
Posted: December 17, 2022 Filed under: Home and Garden | Tags: baking, BDSM, D/s, dievca, Food, Fudge, Holiday 2022, Life, Love, Marshmallow, Mom, sharing, work Leave a commentdievca’s Mom was a HUGE fan of Marshmallow Fluff or anything marshmallow. dievca used the “Fluff” recipe for Fudge when she asked what baking people wanted for the Holidays – they requested fudge. Argh! dievca is really out of practice and doesn’t have the correct size pans. Whatever, she made do~ it tastes fantastic, but a little goes a loooong way.
Photo: dievca plain fudge on the left, walnut fudge on the right. 12/2022
Never Fail Fudge
- 7½ oz jar Marshmallow Fluff
- 2½ cups sugar
- ¾ tsp salt
- ½ stick butter or margarine
- 5 oz evaporated milk
- ¾ tsp vanilla
- 12 oz (~2 cups) semi-sweet chocolate pieces
- ½ cup chopped walnuts (optional)
Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in semi-sweet chocolate pieces until they are melted. Stir in vanilla. Add nuts. Turn into greased pan and cool. Makes 2½ pounds.
*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.
Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.
Dinner problems…
Posted: December 4, 2022 Filed under: Accessories, Body Type, Clothing | Tags: aging, awareness, Christmas, eating, Food, Friends, Holidays 2022, Humor, Life, outfit, perimenopause Leave a commentdievca had a lovely evening – but she is learning that her body changes include how much her stomach can hold. she though she was being mindful with the amount of rich food she was eating. she didn’t eat before she arrived. she had done a good amount movement throughout the day, but the amount of food and drink she consumed killed her. It might have been the full glass of water and two generous pours of wine. Perhaps one has to be even more mindful, next time.
The good news was that the rain stopped, plus dievca’s Host and Hostess had no idea of her distress.
Again, a lovely evening – not quite as formal as dievca thought, and dievca got to trim a full Christmas Tree!
Remember, dievca has a Charlie Brown Tree in her apartment…
What dievca wore:
Urban Hawker – NYC (recommended)
Posted: November 18, 2022 Filed under: Home and Garden, Neighborhood Anecdotes (NYC) | Tags: Asian, BDSM, D/s, dievca, Food, Life, Love, Midtown, new, NYC, restaurant, soup, Street Food, Urban HAwker Leave a comment
dievca’s been off her game for a couple of days. Allergies into Sinus Infection into Bronchitis. she’s been masking at work and otherwise laying low.
she’s out of Chicken Noodle Soup and she needed to shake off and move a bit, so she rode up to 50th Street between 6th/7th to get a bowl of Ramen at Urban Hawker — early enough so the crowds weren’t in evidence (4:30 pm).
Putting Anthony Bourdain’s dream into reality – Urban Hawker is a food market curated and helmed by KF Seetoh, who is the founder of Makansutra, a company revolving around Asian food culture. Urban Hawker features 17 different vendors, 11 of which are directly from Singapore.
dievca chose a soup (above) from Prawnaholic, a Hokkien-style prawn noodle soup stall.
she had a hard time of choosing because the selection of Asian street food that looks very appetizing is immense. she though the soup would be good for her health and soul.
After following up her dinner with a Matcha Tart, dievca hopped on her bike to follow the 7th Avenue Bike Path home.
Urban Hawker, which boasts a 200 person capacity and a 14,000 square foot space, is located a few blocks away from Times Square in Manhattan at 135 West 50th Street.
A peachy delight!
Posted: September 25, 2022 Filed under: Home and Garden | Tags: Ass, baking, BDSM, Birthday, D/s, dievca, End of Summer, Food, happy, Love, peach crumble, peaches, recipe, submissive 1 Comment
The peaches are still in season here in NYC. dievca bought 5 lbs of Organic Yellow Peaches and 3 lbs of local NJ Yellow Peaches. she knows they are good because they were a staple of her diet, last week, and they still looked good/smelled good at Whole Foods this morning.
A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel.
To celebrate her birthday, dievca is going to bake a Peach Crumble with her wonderful peaches.
She will be sharing with Master and friends.
dievca would love to share her crumble with you in person, but has to offer the recipe instead. she would like to make the suggestion that you visit your favorite grocer and see if your area has the fabulous peaches, available. Crumble or no crumble – they are worth it.
Peach Crumble Recipe
Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 55 minutes
Servings: 8
Ingredients:
Ingredients for the Filling:
2 1/2 lbs peaches (8 medium), fresh or frozen*
2 Tbsp fresh lemon juice, (omit if using frozen fruit)
¼ cup all-purpose flour
1/4 cup granulated sugar
Ingredients for the Topping:
1 cup all-purpose flour
1/4 cup granulated sugar
1/3 cup brown sugar, packed
1/8 tsp sea salt
8 Tbsp 1 stick cold, unsalted butter, diced
½ cup old fashioned rolled oats or quick-cooking oats
1 cup sliced almonds, divided
Instructions:
Preheat oven to 350 degrees F. Butter a 9×12 casserole baking dish.
To Blanch Peaches: Place peaches in boiling hot water for one minute or just until skins come off easily then transfer immediately to cold water. Peel, pit and slice into 1/2″ thick pieces. Transfer to a large bowl and toss peaches with 2 Tbsp lemon juice.
In a small bowl, whisk together 1/4 cup sugar, 1/4 cup flour and toss with the sliced fruit just until evenly coated. Pour into buttered baking dish.
Combine 1 cup flour, 1/4 cup granulated sugar, 1/3 cup brown sugar, and 1/8 tsp (pinch) of salt. Add the diced cold butter about the size of peas.
Transfer mixture to a bowl, add 1/2 cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
Spread the topping evenly over the fruit and sprinkle the top with ½ cup of almonds. Bake 45 minutes at 350˚F or until top is golden and the fruit is bubbling at the edges.
Recipe Notes:
*If using frozen fruit, fully thaw, drain and dab with paper towels to remove excess juice.
**If you don’t have a food processor, you can use a whisk for the dry ingredients and a pastry blender/cutter to cut the butter into the dry ingredients.
A “Thank You” to Natasha of NatashasKitchen.com
Is It Frozen Yogurt, Ice Cream, Ice Milk, Custard, Sorbet, Gelato or Sherbet?
Posted: July 17, 2022 Filed under: Entertainment, Home and Garden | Tags: childhood, definition, Food, Frozen treats, Hot Summer, ice cream, Life, Love, Memories Leave a comment
Its summertime and the heat has you seeking a frozen treat. When you walk into a restaurant, ice cream shop, frozen yogurt shop or other frozen concoction shop do you really understand what you’re ordering? Here are some terms and descriptions to help.
Frozen Yogurt vs. Ice Cream
Both use dairy and sugar, although ice cream is made with cream, and frozen yogurt uses cultured milk (yogurt). Ice cream tends to be fluffier, while frozen yogurt is tangier. The healthiest frozen yogurt will contain live and active cultures, which are beneficial to your gut.
Ice Cream vs. Ice Milk
Under the rules that define product labels, ice cream has to contain at least 10 percent butterfat. Some premium ice creams have even more fat, as high as 13 to 17 percent. If the frozen dessert had less than 10 percent fat and the same amount of sweetener, it had to be called ice milk. Ice milk is sometimes priced lower than ice cream. A 1994 change in United States Food and Drug Administration rules allowed ice milk to be labeled as low-fat ice cream in the United States.
Ice Cream vs. Frozen Custard
The difference between ice cream and frozen custard comes down to one ingredient: egg yolks. Ice cream is made with milk, cream, and sweetener. Frozen custard contains the same ingredients, plus egg yolks. This extra ingredient means frozen custard usually has a richer, thicker, and creamier texture than ice cream.
Sorbet, Gelato or Sherbet?
A definitive set of definitions from Darryl David follows:
Butterfat: Or milkfat is the fatty portion of milk. Milk and cream are often sold according to the amount of butterfat they contain.
Over Run: The amount of air that is whipped into the ice cream mixture. For example, an overrun of 100 percent would mean for every gallon of ice cream mix, you get two gallons of finished ice cream. Without this air, the frozen ice cream mix would resemble an ice cube, the same as if you were to freeze milk or any other liquid. This would make the ice cream pretty difficult to scoop and very icy to eat.
Ice Cream:
Super Premium = Contains about 14-16% butterfat and typically 30 – 50% over run.
Premium = Contains about 12-14% butterfat and typically 40 – 70% over run.
Economy = In the U.S. is the minimum standard and has to contain at least 10% butterfat and less than 1.4% egg yolks and typically 90 – 100% over run.
Home Made Ice Cream: Often contain around 18 – 20+% butterfat with little to no air over run.
Ice Milk: Is about 3.5% butterfat, the same as whole milk and typically 70 – 100% over run.
Frozen Custard: Is similar to ice cream, and is defined by the same FDA regulation as ice cream. It also must contain at least 10% butterfat, but must also have at least 1.4% egg yolks. It’s made with a machine that adds less air (20 – 30% over run), so it tastes more dense, and served fresh at a higher temperature so usually softer than ice cream.
Sorbet: Contains no dairy at all, and is usually just frozen fruit juice, sugar, and water with little to no over run.
Sherbet: Is defined by the same regulation as ice cream in the U.S., and must contain 1-2% butterfat and 20 – 30% over run. Typically consisting of cream, water and sugar.
Frozen Yogurt: Is a frozen dessert made with yogurt and sometimes other dairy products. It varies from slightly to much more tart than ice cream, as well as being lower in fat (due to the use of milk instead of cream). It is different from ice milk (more recently termed low-fat or light ice cream) and conventional soft serve. Unlike yogurt, frozen yogurt is not regulated by the U.S. Food and Drug Administration (FDA)but is regulated by some states. Frozen yogurt may or may not contain live and active bacteria cultures. May contain 20 – 30% over run.
Gelato: Is not regulated in the U.S., usually about 3-8% butterfat and often contains more stabilizers to compensate for a lack of cream and eggs. And like frozen custard, it’s also made with less air (20 – 30% over run) and served warmer, than ice cream.
Soft Serve: Typically 3 – 6% butterfat with 10 – 20% over run. Dairy Queen is 5% as example.
Obviously, dievca loves iced treats. Master? Not so much. His dievca cannot wrap her head around that issue.
The Cowboy
Posted: March 7, 2022 Filed under: Entertainment, Home and Garden | Tags: BDSM, coffee, D/s, dievca, Food, Humor, Life, Love, mix-up, Monday, Morning, oatmeal, Wide Awake Leave a comment
As dievca is sipping her coffee and eating oatmeal – she wondered if the oatmeal could be cooked with coffee or mix the two….
Apparently, the mix of coffee and oatmeal is called the Cowboy.
Check out the Buzzfeed article.
Photo by Jeff Barron
Good Morning – or later. Um, yum?!?!
Posted: January 3, 2022 Filed under: Entertainment, Home and Garden | Tags: BDSM, coffee, D/s, D/s relationships, dievca, Food, Life, Love, Master, Monday, Morning, sushi Leave a comment
OK, for some it may be considered an interesting mix…
dievca caught up with Master for coffee (Cortado) and she caught up with a really belated meal.
Master just laughed and said He would go for it, too.
Photo: Grumpy Cafe Cortado and Whole Foods sushi 12/2021
Cutting the Cheese
Posted: November 22, 2021 Filed under: Accessories, Entertainment | Tags: BDSM, cheese, coffee, coffee mug, D/s, desperation, diet, dievca, Food, Humor, Life, Love, Monday, Morning, submissive Leave a comment
dievca is craving cheese like a crazy lady – she’s not quite sure what it means…
Maybe this motivational cheese mug will help her past the calorie count~
Good Morning!
What she wore ~
Posted: November 5, 2021 Filed under: Clothing, Entertainment, submissive | Tags: BDSM, D/s, dievca, Elegant, Fine Dining, Food, La Pivillon, ladylike, Life, NYC, Presentation Outfit Leave a commentThe day of the La Pavillon dinner was cooler, so the floral dress option was off the table. Something a bit warmer would be necessary for comfort:
-
Autumn Cashmere Green Ribbed Knit Dress ($52 on sale OutNet)
-
Khaite Patent Leather Thigh-Hi Sedona Boots ($550 on sale SSENSE)
-
Vintage Missoni Textured Tan Knit Trench ($120 eBay)
-
Lily and Lionel Paisley Cashmere Scarf ($150 on sale Neiman Marcus)
-
Reed Krakoff Snakeskin Ayers Clutch ($75 RealReal)
Its been a long time since dievca has truly put on make-up, so that was a bit of a trick…
La Pavillon NYC: The FOOD was amazing! Everything was well-done and 3/4 of it was unique and spectacular. The cost was about $200 per person, but dievca feels that the food and the atmosphere were worth it. Note: the menu evolves with food availbility, so sharing her dinner choices won’t help another diner in the future.
Coffee Question on a Monday~
Posted: October 18, 2021 Filed under: Discussion, Entertainment | Tags: BDSM, coffee, D/s, dievca, Food, Humor, Life, Monday, Morning Leave a commentWhy do people put butter in their coffee?
Energy. Butter coffee is believed to provide steady, long-lasting energy without a blood sugar crash. In theory, since fat slows digestion, the caffeine in the coffee is absorbed slower and provides longer-lasting energy.
As dievca has weened herself off of sugar and cream in her coffee – butter is not going to be added…
Glamorous Dining returns to NYC
Posted: October 5, 2021 Filed under: Entertainment, Neighborhood Anecdotes (NYC) | Tags: BDSM, COVID-19, D/s, dievca, Elegant, Fine Dining, Food, Foodies, glamour, Grand Central Station, Life, NYC, Photos 1 Comment
Le Pavillon NYC opened fully in September after a reduced schedule allowed the restaurant to be completed.
With 57-foot ceilings, cream columns, and a built-in irrigation system for the interior’s olive trees and ferns, Le Pavillon is a testament to the triumphs of architecture and landscape. Steps away from Grand Central Station – it has accessibility for ALL New Yorkers and visitors alike.
The menu offers first courses and main courses from the mer and the terre. Boasting dishes like roasted lamb chops, slow-baked ora king salmon, and buckwheat crusted sea scallops, the menu leaves customers with options that traverse flavors from pickled turmeric to smoked paprika. Conversely, the dessert menu offers dishes with strawberries, passionfruit, cherries, and chocolate. Customers can choose from four types of cheeses, including comté and coupole, Vermont goat cheese, for a traditional French dessert.
“The menu is based on the land and the sea at Le Pavillon. So, this is not a departure from whatever I’ve done in the past, but it is a progression,” Chef Daniel Boulud said. “The focus will be on local vegetables, New England Seafood” and other ingredients that change based on the season.
dievca is planning to enjoy a meal at Le Pavillon in November and her glamorous foodie friend stated that she is dressing up – Bling/ Fur and all. Too bad dievca has to hustle over after work~ until then she will be scanning though her closet, looking at the weather report and trying to create a very spectacular, yet versatile, outfit. XO
Full description at UntappedCities.com. “Thank You” to Thomas Schauer for photos and Bella Druckman
7 Bridges, Diner/Drive-In/Dive, and a Nap
Posted: August 22, 2021 Filed under: Clothing, Entertainment | Tags: BDSM, beach, California, D/s, dievca, Food, Life, Love, San Diego, submissive, Summer, travel, urban hike Leave a comment
A lovely way to see some of the San Diego neighborhoods is to walk the 7 Bridges Urban Walk – passing the Zoo, Balboa Park, the LGBT+ community, etc. dievca’s watch logged 5.68 miles. With a short drive to Hob Knob Hill for brunch, the restaurant was featured on Diner, Drive-In and Dives with Guy Fieri. dievca just had a normal breakfast (eggs, bacon, waffle) and it was a like a normal diner in NYC.
Afterward, dievca passed out on the Coronado Beach for two hours – sunscreen was applied!
Dog Friendly Del Mar and the Pineapple Whip
Posted: August 8, 2021 Filed under: Entertainment | Tags: BDSM, beach, California, D/s, dievca, Food, Life, Love, submissive, travel, Vacation Leave a comment
dievca finally got her Disney-style Dole Whip!
Got Lemons?
Posted: July 14, 2021 Filed under: D/s Relationship, Entertainment | Tags: BDSM, boobs, D/s, dievca, Dominant, erotic, Food, Humor, Master, submissive Leave a comment
Make Lemonade!
Thoughts on the 4th of July
Posted: July 4, 2021 Filed under: Entertainment, Home and Garden | Tags: 4th of July, BDSM, D/s, dievca, experiences, Food, Hometown, Humor, Life, Love, Midwest, NYC, submissive, Summer Leave a comment
Women dressed up in Washington, DC July 4 1919. GHI-Universal History Archive via Getty Images
The 4th of July parade was such a big deal in dievca’s hometown. People dressed up, bands played, Veterans marched.
Is it still like that in small towns?
NYC may have a parade…dievca is not sure. she’s never looked it up or gone to watch. What she really misses is the Beer and Bratwurst Tent that the Lions Club sponsored for the weekend – their bratwursts were pork.
(Is the corn knee-high by the 4th of July? If yes – its a good crop year)
In the evening of the 4th, you would sit almost under the fireworks offered at the local High School Soccer fields. It was social, yet – intimate. dievca felt like she was a part of the Earth and the Universe.
Something to ponder.
So, dievca’s hometown did host a parade and fireworks this year, but the Brat Tent is on hold until 2022…
jordgubbar
Posted: June 26, 2021 Filed under: Home and Garden, Neighborhood Anecdotes (NYC) | Tags: BDSM, Chelsea, D/s, dievca, Food, gardening, Joy, kids, Life, Love, School, strawberries, submissive, Summer Leave a commentThe best fruit is the fruit you grow and collect yourself. Not a lot of opportunities to grow fruit in NYC, but the local elementary school where dievca goes to vote must have classes in gardening for the kids. There are strawberries coming into season, raspberry bushes and blueberries, too! A section for tomatoes and peppers – then what looks to be a butterfly garden. All wrapping the school in a verdant hug.
Photo: dievca, School Garden strawberries NYC 06/2021
The best part is dievca can imagine those greedy little fingers reaching for a berry
and the joy of the attached tastebuds being hit with a burst of flavor when eaten.
Staying cool with watermelon & LOEWE
Posted: June 12, 2021 Filed under: Accessories, Analysis, Clothing | Tags: BDSM, D/s, dievca, Food, health benefits, hot weather, Life, Loewe, Shopping, submissive, Summer Leave a commentWatermelon is a delicious and refreshing fruit that’s also good for you.
It contains only 46 calories per cup but is high in vitamin C, vitamin A and many healthy plant compounds.
- Helps you hydrate
- Contains:
- Vitamin C: 21% of the Reference Daily Intake (RDI)
- Vitamin A: 18% of the RDI
- Potassium: 5% of the RDI
- Magnesium: 4% of the RDI
- Vitamins B1, B5 and B6: 3% of the RDI
Watermelon is also high in carotenoids, including beta-carotene and lycopene. Plus, it has citrulline, an important amino acid.
- Contains compounds that may fight cancer
- May improve heart health
- May lower inflammation and oxidative stress
- May help prevent Macular Degeneration
- May help muscle soreness
- Is good for skin and hair
- Can improve digestion
While eating your way to health – it might be fun to wear a Watermelon via LOEWE!
Looking for that inexpensive Michelin Star
Posted: April 3, 2021 Filed under: Discussion, submissive | Tags: BDSM, COVID-19, D/s, dievca, Food, International Travel, Michelin Restaurant, money, Pin-Up, travel, vaccine Leave a comment
There are restaurants with Michelin stars in 34 countries. Five of these countries don’t have a Michelin-starred meal for less than $100. For example, Norway’s Statholdergaarden is a 17th-century home that became an eatery in 1914. The restaurant serves classic Scandinavian cuisine at a rate of 1,275kr ($151) for the set menu.
Hostellerie la Montagne in Colombey-les-Deux-Églises is the world’s most inexpensive Michelin eatery. The French restaurant offers a seasonal menu for €20 ($25). Outside of Europe, the most affordable meal is at the Three Coins in Taipei, Taiwan. “The menu is classic Cantonese, with occasional Taiwanese touches, such as the simple but tasty steamed abalone with dried and fresh tomatoes,” writes the Michelin Guide’s reviewer. The set menu costs NT$1,000 (US$36)
Key Findings
● The lowest cost Michelin-starred restaurant is Hostellerie la Montagne in Colombey-les-Deux-Églises, France, where the set menu is €20 (US$24.52).
● The inexpensive American eatery with a Michelin star is State Bird Provisions in San Francisco, with a 3-course-meal for $45.
● The lowest cost three-star restaurant is Le Palais in Taiwan, with a set meal for NT $3,800 (US$138.63)
● America’s most inexpensive three-star meal is at Le Bernardin in NYC, where the Prix Fixe is $175.
Click here to to see the full article from TopDollar.
Why is dievca even offering this information?
Fully-vaccinated Americans can now travel freely without having to quarantine or test for COVID-19, according to new guidance from the Centers for Disease Control and Prevention.
Specifically, Americans who are two weeks out from their final vaccine shot can travel both domestically and internationally and do not need to quarantine when they arrive home unless required by their local jurisdiction, the CDC announced Friday April 2nd, 2021.
Fully vaccinated travelers are less likely to get and spread COVID-19. However, international travel poses additional risks and even fully vaccinated travelers are at increased risk for getting and possibly spreading new COVID-19 variants.
CDC recommends delaying international travel until you are fully vaccinated.
If you are fully vaccinated with an FDA-authorized vaccine:
- You should continue to follow CDC’s recommendations for traveling safely and get tested 3-5 days after travel.
- You do NOT need to get tested before leaving United States unless your destination requires it.
- You do NOT need to self-quarantine after arriving in the United States.
- Before you travel
- Make sure you understand and follow all airline and destination requirements related to travel, testing, or quarantine, which may differ from U.S. requirements. If you do not follow your destination’s requirements, you may be denied entry and required to return to the United States.
- Check the current COVID-19 situation in your destination.
- While you are traveling:
- Wear a mask over your nose and mouth. Masks are required on planes, buses, trains, and other forms of public transportation traveling into, within, or out of the United States and in U.S. transportation hubs such as airports and stations.
- Avoid crowds and stay at least 6 feet/2 meters (about 2 arm lengths) from anyone who is not traveling with you.
- Wash your hands often or use hand sanitizer (with at least 60% alcohol).
- Before you arrive in the United States:
- All air passengers coming to the United States, including U.S. citizens and fully vaccinated people, are required to have a negative COVID-19 test result no more than 3 days before travel or documentation of recovery from COVID-19 in the past 3 months before they board a flight to the United States.
- After travel:
- Get tested with a viral test 3-5 days after travel.
- Self-monitor for COVID-19 symptoms; isolate and get tested if you develop symptoms.
- Follow all state and local recommendations or requirements after travel.
“Everything you see I owe to spaghetti.” ― Sophia Loren
Posted: January 15, 2021 Filed under: Body Type, Entertainment | Tags: 1950's Household Kink, BDSM, D/s, dievca, Elegant, Food, Humor, Life, Love, Sexy, Sophia Loren, submissive 2 Comments
Franco Fedeli Sophia Loren 1952
dievca tried a good lasagna, last night, and the results are similar.
Sweet Holiday
Posted: December 16, 2020 Filed under: Entertainment, Home and Garden | Tags: BDSM, D/s, dievca, Food, fun, Holiday 2020, Humor, travel, USA 2 Comments
The most googled food items to be enjoy at home for the Holidays.
Zippia, a career builder website, used Google search data to create a map of people’s favorite holiday treats. Perhaps unsurprisingly, the cheesecake was a big favorite all over the country, with New York, Nevada, Oklahoma, New Mexico, Arkansas, Florida, Ohio, Michigan, and Connecticut all opting for this rich and creamy dessert. Pennsylvania is apparently a fan of gingerbread cheesecake in particular and Hawaii loves Oreo cheesecake.
What do you crave during the Holiday Season?
What does your State seem to favor?
A "Thank You" to Zipia and Andrea Romano for Travel & Leisure
It’s dievca’s Birthday week
Posted: September 22, 2020 Filed under: Entertainment, Home and Garden | Tags: BDSM, Birthday, bondage, celebration, D/s, dievca, Food, Humor, Kink, Life, Love, Submission, submissive Leave a comment
she doesn’t see a birthday cake in her future, but this submissive design made her laugh!
dievca does see Maryland crabs and crabcakes arriving tomorrow –
🤞 (cross fingers) that they are good.
she used to order from Annapolis Seafood, but they stopped shipping
so she’s trying a new place in Rockville, MD.
Click photo for link to Cameron’s Seafood online store
A lovely breakfast with that Morning Cappuccino!
Posted: September 14, 2020 Filed under: Entertainment, Neighborhood Anecdotes (NYC) | Tags: art, BDSM, Breakfast, coffee, D/s, dievca, Food, Life, Love, Morning, NYC, photo, submissive Leave a comment
Il Piccolo Ristoro Cafe in Chelsea serves a nice breakfast in the garden.
A lovely garnish to an excellent Cappuccino!
Plus, some Tootsie Pop Art to remind dievca of her Dad.
Lovely Morning!
Photos: dievca NYC Chelsea Neighborhood 09/2020
So Hot, You’re Cool – a recipe
Posted: July 25, 2020 Filed under: Entertainment, Home and Garden | Tags: BDSM, cooking, COVID-19, D/s, dievca, Food, Life, Love, recipe, Summer heat, Temperature Play Leave a comment
It’s called the TRPV1 receptor. So when you eat or drink something hot, these receptors get that heat signal, and that tells the nerve to let the brain know what’s going on. When the brain gets the message “It’s hot in here,” it turns on the mechanism we have to cool ourselves off: sweating.
dievca has exchanged recipes with friends and family during the COVID-19 quarantine and this is a recipe she tried and enjoyed: Cajun Shrimp Pasta
Warning – dievca didn’t have any Cajun Spice mix so she made the offering from the same blog (recipe below)
It’s got a serious kick.
And her cooling system works efficiently. Hello, sweaty upper lip!
Maybe this is something for Temperature Play?!?!?
Photo: dievca Cajun Shrimp Pasta
CAJUN SHRIMP PASTA
Ingredients
- 1 tablespoon kosher salt
- 8 ounces penne pasta
- 1 pound raw shrimp deveined, cleaned, tail removed
- 2 tablespoons cajun seasoning *see note below
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- 1/2 cup parmesan cheese
Instructions
-
Add salt to a pot of water and bring to a boil. Cook pasta to al dente doneness. Before draining, scoop out at least 1/2 cup of the cooking water. Drain pasta and set aside.
-
While the pasta is cooking, cook the shrimp and sauce. Combine shrimp with cajun seasoning and olive oil in a bowl. Toss to combine.
-
Heat large skillet over medium-high heat. Add butter and melt. Add shrimp in a single layer and cook until golden brown on each side, turning only once. You may have to cook shrimp in two batches to allow enough room. Once done cooking, transfer cooked shrimp to a clean plate and reduce heat to medium-low.
-
Add heavy cream to pan and scrape bottoms to release any food that is stuck to the bottom. Allow the cream to bubble. Reduce heat to low and stir in parmesan cheese to melt. Add cooked pasta and shrimp and stir to coat. If the sauce needs to be thinned, add pasta water, one tablespoon at a time until desired consistency is achieved.
Photo: dievca Cajun Spices 06/2020
Cajun Spices (if needed)
Ingredients
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon freshly ground pepper
- 2 teaspoons onion salt
- 1 teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes
Instructions
-
Combine all spices in a small bowl. Use as a dry rub on poultry, beef, shrimp, etc. You can also add to sauces and soups. Store in an airtight container.
Notes
Makes 1/4 cup
Equal portions of onion powder and kosher salt can be used in place of onion salt
Coffee as motivation~
Posted: July 6, 2020 Filed under: Entertainment, Home and Garden | Tags: BDSM, coffee, D/s, dievca, Food, Humor, Life, Monday, Morning, submissive 7 Comments
So, what’s your method for getting it done on a Monday?
Still working from home, Zoom meetings…and trying to get the clothing items not going to the RealReal listed on eBay.
Using self-bribery with fancy coffee and a treat to get it done.
Think Coffee iced cappuccino
sliced kolachi
Physical Health, Mental Health
Posted: May 20, 2020 Filed under: D/s Relationship, Home and Garden | Tags: Avacado, ball gag, BDSM, bondage, D/s, dievca, Dominant, Food, Life, mental health, Slave, submissive Leave a comment
Comfort food.
Sitting at home.
Worry.
Time to slip away,
To your Sir or Madam.
Focus.
Don’t forget the healthy aftercare
Cinco de Mayo and Taco Tuesday UNITE! (little history on both🌮)
Posted: May 5, 2020 Filed under: Discussion, Entertainment | Tags: BDSM, Cinco de Mayo, D/s, dievca, Food, Humor, Life, Love, Mexico, Pin-Up, submissive, taco, Tex Mex Leave a commentCINCO DE MAYO:
In the United States, Cinco de Mayo is widely interpreted as a celebration of Mexican culture and heritage, particularly in areas with substantial Mexican-American populations.
Chicano activists raised awareness of the holiday in the 1960s, in part because they identified with the victory of indigenous Mexicans (such as Juárez) over European invaders during the Battle of Puebla.
Today, revelers mark the occasion with parades, parties, mariachi music, Mexican folk dancing, and traditional foods such as tacos and mole poblano. Some of the largest festivals are held in Los Angeles, Chicago, and Houston.
Cinco de Mayo is not Mexican Independence Day, a popular misconception. Instead, it commemorates a single battle. The date is observed to commemorate the Mexican Army’s victory over the French Empire at the Battle of Puebla, on May 5, 1862, under the leadership of General Ignacio Zaragoza.
Within Mexico, Cinco de Mayo is primarily observed in the state of Puebla, where Zaragoza’s unlikely victory occurred, although other parts of the country also take part in the celebration.
Traditions include military parades, recreations of the Battle of Puebla, and other festive events. For many Mexicans, however, May 5 is a day like any other: It is not a federal holiday, so offices, banks, and stores remain open.
TACO TUESDAY:
Cheyenne, WY-based Taco John’s – which has nearly 400 locations in 23 states – put its legal stamp on “Taco Tuesday” 30 years ago and has since zinged cease-and-desist letters at offenders far and wide.
Like “raisin bran,” ″escalator,” ″nylon” and other formerly trademarked products, “Taco Tuesday” has suffered from “genericide” – it has become too well-known to continue to be identified with a particular company, said Seattle-based attorney Michael Atkins. The term even made a fairly significant appearance in “The Lego Movie,” a 2014 kid film based on the popular plastic toys.
“It’s kind of asinine to me think that one particular taco seller, or taco maker, would have monopoly rights over ‘Taco Tuesday,’” Atkins said. “It has become such a common phrase that it no longer points to Taco John’s and therefore Taco John’s doesn’t have the right to tell anybody to stop using that.”
Taco John’s offers Americanized Mexican fare advertised as “West-Mex.” Mildly spiced, fried potato nuggets called Potato Oles – dipped in salsa or nacho cheese or packed in a burrito – are a signature item.
The company trademarked “Taco Tuesday” in 1989, claiming a Minnesota franchisee began using “Taco Twosday” to advertise two tacos for 99 cents in the early 1980s. The trademark applies in every state but New Jersey, where another restaurant already had secured the right to “Taco Tuesday.”
~Excepts from Mead Gruver’s Associated Press article for USA Today click here for the whole article
Old El Paso Taco Kit $2.69 Target, click photo to purchase
PB&J Day is April 2nd
Posted: April 2, 2020 Filed under: Entertainment, Home and Garden | Tags: aftercare, BDSM, celebration, chocolate, D/s, dievca, Elegant, Food, Life, Love, Master, submissive Leave a comment
Celebrate with
Peanut Butter and Jelly in dark chocolate.
Just enough for a Sweet Tooth.
dievca and Master love these bars for a sweet treat during aftercare.
Click the photo above to buy the bars.
The Original Lunchtime Dessert
A surprisingly delicate central texture of crispy peanut praline and sweet raspberry påte de fruit sandwiched between layers of 72% dark chocolate.
Bite by bite, these carefully positioned ingredients merge into the exquisite one-of-a-kind mouth feel that has come to define this signature creation.
From the Chef: Jean-François’ love affair with PB&J began at the age of fourteen when he spent several months in the United States as a foreign exchange student. One of the first American foods he tried was a peanut butter and jelly sandwich. In France, peanuts are only consumed with pastis, or small alcoholic beverages served before meals so he was relatively unfamiliar with the flavor. Jean-François enjoyed PB&J’s so much that when he returned to France he found a British supermarket that carried white bread so he could continue eating them at home.
Start with a salad add a little protein – Eating Healthy
Posted: February 25, 2020 Filed under: Entertainment | Tags: BDSM, D/s, dievca, erotic, Food, Master, photo, Sexy, submissive 1 Comment
Presentation Outfit
Cockworship
Orgasm
dievca 