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?!?!?
- 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
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.
Cajun Spices (if needed)
- 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
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.
Makes 1/4 cup
Equal portions of onion powder and kosher salt can be used in place of onion salt
It all started with the movie, Blues Brothers, and this scene:
How do you make an Orange Whip?
That photo prompted the thought that a Pineapple Whip might be a better choice sexually – why?
Yes, ladies — and men too, for that matter — drinking a good-sized glass of pineapple juice a couple of hours before the deed can help make your bodily fluids taste and even smell better. Fruits, in general, are good because they contain acids and sugars. May 31, 2005 NBC News
Does pineapple make your VAG sweeter?
Pineapple and citrus fruits are associated with a sweeter taste, Schmit said. … The result: Participants whose partners ate 200 grams of pineapple a day reported that the pineapple eaters did, in fact, taste sweeter. According to Schmit, vegan and vegetarian diets could also lead to a sweeter taste. Jul 12, 2016
How long after eating pineapple will you taste better?
“It doesn’t seem to matter whether the pineapple is fresh, canned or juiced,” Helmenstine explains. “The effect is not noticeable immediately after eating a few bites of pineapple. Most respondents saw a definite effect after eating pineapple for several days. Jul 10, 2018
Hmmm~so a Pineapple Whip rather than an Orange Whip
Disney’s Dole Whip was introduced to the Walt Disney World and Disneyland resorts in 1986, the pineapple soft serve has achieved a beloved status.
Disney Dole Whip Recipe
Dole Whip Ingredients:
- 1 scoop of vanilla ice cream
- 4 ounces of pineapple juice
- 2 cups of frozen pineapple
How to Make a Dole Whip:
Add all 3 ingredients to a blender, and blend it until it’s smooth. You can serve it as-is, but Disney suggests putting the blended mixture into a piping bag and piping a swirl into your bowl for the soft-serve look. Top with a cocktail umbrella for an extra tropical touch.
Something of use – a dose of Pineapple for you and your partner – a lovely treat!
The watermelon salad was amazing, but it didn’t hold up to the rosé wine and the sun.
- 1/3 cup extra-virgin olive oil
- 3 tablespoons fresh lime juice
- 2 teaspoons kosher salt
- 1 teaspoon Tabasco
- 1/2 teaspoon freshly ground pepper
- One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-inch chunks (10 cups), chilled
- 1/2 pound feta cheese, crumbled (2 cups)
- 1 1/4 cups pitted kalamata olives, coarsely chopped (optional)
- 1 small red onion, cut into 1/2-inch dice
- 1 cup coarsely chopped mint leaves
In a large bowl, whisk the oil, lime juice, salt, Tabasco and pepper. Add the watermelon, feta, olives and onion and toss gently. Garnish with the mint and serve.
dievca is going to take a nap. Enjoy the salad. XO
As a submissive, serving comes in many different guises.
(Serving something fresh and healthy shows Master that His dievca cares.)
- Cherry Tomatoes from dievca’s cousin’s garden
- Mushrooms – fresh
- Orange Bell Pepper
- Basil from dievca’s fire escape
- Parmesan cheese, grated by hand
- (you could add tuna or chicken for protein)
How do you serve your Sir or Madame to show you care?
Chicken Noodle Soup makes you feel better.
Why? (NYT Blog)
Many doctors believe that colds are caused by viral infections. The body responds to these infections by sending over white blood cells to take charge, though they are not really effective in killing the virus.
The Jewish penicillin seems to inhibit the movement of neutrophils, the most common type of white blood cell that defends against infection. The theory is that the limitation of movement for these cells helps reduce the Upper Respiratory distress.
An exact super food ingredient hasn’t been found, but the combination of vegetables and chicken is most effective.
A second study suggested that chicken noodle soup can affect air flow and mucus in the nose – the increase in movement made the protective cilia more effective in preventing contagions from entering the body. Which works for allergies, too!
In that spirit, dievca would like to share her recipe for healing Chicken Noodle Soup.
It’s become a legend amongst her friends who are ill — who knows, maybe it is just the TLC its made with~
Ingredients (6QT pot):
- 1 – 1.5 lb. whole Chicken
- Vegetables: Onion, Celery, Leek, Parsnips, Carrots, Parsley, etc.
- Bouillon (about 8 cubes for this soup pot)
- Water filled to top/ covering everything. (8+ cups)
- Egg noodles (dievca makes 1/2 a bag for about 3-4 bowls of soup)
- Pepper to taste
Start with the vegetables: Carrots, Leek, Turnips, Parsley, Onions, Celery, Parsnips, etc.
Add bouillon, the whole chicken and cover with water.
Remember, bone broth is rich in minerals that support the immune system and contains healing compounds like collagen, glutamine, glycine and proline. The collagen in bone broth heals your gut lining and reduces intestinal inflammation.
Bring to a boil and let the soup simmer until the chicken meat falls off the carcass (approx. 1 hour 15 minutes). At that point, transfer the chicken carcass to a large bowl for cooling, then remove the skin and bones – keep the meat. You can take out the greens, leek and celery – or not.
Returning the meat to the pot, bring the soup to boil and let it simmer while making the egg noodles.
After everything is ready, put together a bowl with noodles, soup broth, meat, vegetables and pepper for taste.
Let the relief begin!
Photos: dievca 2/2017
dievca went home to make cherry pies for her parents. (amongst doing other things…)
Her Dad is doing well and she has combed through her Mom’s closets to set-up outfits for easy dressing.
Because as you get older, you don’t care…but if you are put together and you get a compliment –
you feel so good.
dievca wants to make her Mom feel so good without having to work too hard.
(anyways, her Mom is a lot better looking than dievca is, so it doesn’t take much. XO )
Might as well look good going to the Doctor’s office, right?
An aside: dievca has a good friend who is an Internal Medicine Doctor and they had a full conversation about underwear. There is a good chance your Doctor may notice…
By-the-way? Hanky Panky is a top leader for panty popularity and a clean pair is always appreciated… (dievca thought you should know…)
And so, dievca sets out outfits for her Mother. Nine of them for whatever mood strikes. With jewelry.
As dievca’s Mother got older, she became more enamored with jewelry…like a magpie. Anything shiny.
In honor of the sour cherry pies dievca baked, she found some fun jewelry for her Mother.
Erickson Beamon Cherry Pie Ring, Earrings and Cuff!
And a cherry pie recipe to send you on your way:
DOOR COUNTY CHERRY PIE
By Chef Terri Milligan
A cherry tree produces an average of 7,000 cherries each season. It takes about 250 cherries to make an 9-inch pie. So when you look at the cherry tree, you will be seeing enough cherries for about 28 pies!
Makes one 9-inch double crusted pie
Your favorite pie crust recipe – enough for a double crusted pie
5 to 6 cups fresh or slightly thawed frozen tart cherries
1 ½ cups granulated sugar
4 tablespoons cornstarch
1/8 teaspoon almond or vanilla extract
1 whole egg combined with 2 tablespoons whole milk or half and half
1 tablespoon sugar, to sprinkle on top of the pie
If using fresh cherries, remove pits. Save juice that is extracted from the pitting process.
If using frozen cherries, thaw the cherries slightly, again, keeping the juice.
Place the cherries and juice in a large sauce pot and place on medium low heat. As the cherries warm, more juice will come out of the cherries.
Combine the sugar and 4 tablespoons of cornstarch. Add mixture to the cherries. Put back on medium low heat and cook until thickened, stirring frequently. Remove from the heat and stir in the extract. Let cool to room temperature.
Preheat oven to 375 degrees. Using your favorite pie dough recipe, roll out dough large enough to fit into a 9-inch pie pan, with about 1 inch of dough hanging over the edge. Place cooled filling into the lined pie pan.
Combine the egg with the milk/half and half. Brush lightly around the edges of the lined pie crust. Roll out the remaining piece of dough into a 10-inch round and place on top of the pie. Trim the dough and crimp. Using a small paring knife make three ½-inch slits on the top of the pie to release steam during baking.
Brush the top of the crust with the egg wash and sprinkle with sugar. Place the pie on a baking pan (if it bubbles over). Bake for 45 to 50 minutes or until nicely browned. Let pie cool for at least one hour before serving.
Master’s Mother used to make a blueberry treat when he lived in the Midwest as a child. Master and dievca talked about those memories and dievca wasn’t sure what type of treat it was (see Sunday’s post:Crisp, Cobbler, Buckle, Crumble, Grunt – Oh, My!).
After a false start with a Blueberry Buckle, two years ago, dievca sent Master photos of the different desserts and he recognized the Blueberry Crumble. dievca has never make a crumble, but she liked the look of it because it was less “cakey” and heavier on the fruit. she found this recipe on the internet from Natasha’s Kitchen and was seduced by the words “(extra blueberries)” in the title.
The recipe worked well and dievca feels confident in sharing her find with you. Enjoy!
Blueberry Crumble Recipe
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Author: Natasha of http://www.NatashasKitchen.com
Skill Level: Easy
Cost To Make: Varies by season $10-$15
Ingredients for the Filling:
- 2 to 2¼ pounds (about 36 oz) fresh blueberries, rinsed & well-drained
- 2 Tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest (zest of 1 lemon)
- 3 Tbsp all-purpose flour
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Ingredients for the Crumble Topping:
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ⅓ cup brown sugar, packed
- ⅛ tsp (generous pinch) of salt
- 8 Tbsp (1 stick) cold, unsalted butter, diced
- ½ cup quick-cooking oats
- 1 cup sliced almonds, divided
- Vanilla ice cream or whipped cream, optional
- Toss blueberries with 2 Tbsp lemon juice and 1 tsp lemon zest and set aside.
- In a small bowl, whisk together ¼ cup sugar, 3 Tbsp flour and ½ tsp ground cinnamon and toss with the blueberries just until evenly coated. Pour into a 9 x 13– inch baking dish.
- In a food processor fitted with a steel blade, combine 1 cup flour, ¼ cup granulated sugar, ⅓ cup brown sugar, and ⅛ tsp of salt. Pulse several times to combine. Add the diced cold butter and pulse until the butter is the size of peas.
- Transfer the mixture to a bowl, add ½ cup oatmeal and use your hands to make large crumbles. Add ½ cup of the sliced almonds and mix to combine.
- Spread the topping over the fruit and cover evenly, then sprinkle ½ cup of almonds over the top. Bake 40 minutes at 350˚F. The blueberries should be bubbling at the edges and the topping and almonds should be golden brown. Here’s the hard part: let the crumble sit for at least 15 minutes before serving (it will thicken slightly as it cools). This will stay warm for a couple hours. It reheats beautifully the next day.