A Blossom of pinkness for blossom. .

Wednesday, 31 December 2014

Happy New Year

Just wanted to wish all my friends and lurkers a Very Happy New Year...hope you are all having fun this evening...smiles

Tuesday, 9 December 2014

Top 10 signs you are too Old for BDSM

 Saw this on a site I was perusing...thought it funny and wanted to share with you...smiles

Author: Unknown

10. Sensory deprivation is when your Dom hides your hearing aid batteries.

9. Your nipple clamps have training wheels.

8. Edge play is standing by the microwave with a pacemaker.

7. When you tell your sub to get the cane, she has to specify "walking" or "beating".

6. You can't tell the difference between your tattoos and your age spots.

5. You shout "One, two, three, CLEAR!" for electrical play.

4. Your idea of breath play is when your wheelchair runs over your oxygen hose.

3. Your idea of suspension is an UltraLift bra.

2. You hold the paddle and say, "You're younger than me....back into the paddle ....HARD!"

And the Number One way to tell you might be too old for BDSM:

1. Age play really is 24/7.


Monday, 8 December 2014

The Great Big 2014 Cookie Exchange

This is ones first time taking part in this...smiles...am all biz actually getting involved in it don't know why one didn't do this earlier...smiles... Many thanks to Jz for all the help in getting ready for this...smiles

Anyhhhooooo this is girl's tuppence worth...smiles

Ginger, pecan and rum chocolate brownies
Prep time: less than 30 mins
Cooking time: 25 mins

250g/9oz plain chocolate, minimum 70 per cent cocas solids, broken into pieces
250g/9oz butter
5 Free Range eggs
350g/12oz dark muscovado sugar
1-2 tablespoons of rum (optional)
150g/5 and half ozs plain flour, sifted
125g4 and half ozs pecan nuts roughly chopped
4 x 2.5 cm/1in pieces stem ginger (stem ginger in a jar), chopped
icing sugar, sifted for dusting (again optional)

1. Preheat the oven to 180C/350F/Gas mark 4. Line a 30cm x 20cm/12 in x 8 in deep sided cake tin with greaseproof paper
2. Bring a little water to the boil in the pan, then reduce the heat until the water is simmering, set a heatproof bowl over the water (but don't let the base of the bowl touch the water) Add in the chocolate piece and butter to the bowl and stir until they are melted and glossy. Remove bowl from the heat and set aside to cool
3. In a separate bowl, beat together the eggs and sugar using an electric whisk until pale, fluffy and thick.
4. Add the melted chocolate mixture and rum(if you wish to use it) whisk until smooth and well combined.
5. Carefully fold in the flour (use a metal spoon for this). Add the chopped pecan nuts and stem ginger and fold into the mixture, then pour the brownie batter into the prepared tin.
6. Put into the oven and bake for 20-25 mins or until the top is firm to the touch but a skewer inserted into the centre of the brownies comes out slightly sticky. Remove from the oven and set aside to cool slightly in the tin.
7. When the brownies have cooled slightly, cut them into 18-20 squares and carefully remove them from the tin, pile onto a place and dust with the icing sugar if required.

serve with vanilla ice cream or fresh cream whilst still warm
Hope you give this a go and enjoy!!!....smiles

Here are others who have joined in this year pay their site a visit and see what delicious recipes they have shared with us...smiles:

Thursday, 4 December 2014


this is O/our third anniversary...wow three years and they have been the most amazing three years for U/us....the good times and the bad times...but mostly they have been good times...smiles.....Happy Anniversary Master...kisses to You.