CBT & Baking

 I had a sub in for the weekend, so there were several activities planned. This sub loves Toll House cookies, so I decided to make a batch. I decided he needed to be occupied allowing me to concentrate on not burning the cookies. 

Separating activities, so he was away from my food work zone, the sub was bound to a table, leaving him quite exposed. I attached a special vice to his balls and applied a significant amount of pressure. He took it like a champ. I washed up my hands well, and got to the ingredients. Everything together, and the oven heated up, I figured the sub needed a bit more. I did say it was a special vice for the balls. This one has electro attached to it. I turned the electro on so shocks started. He really felt that. 

The first batch went in the oven. As the scent of baking Toll House cookies filled the air. During baking, I played with his nips, going tough so he felt it. On top of the pressure and electro on his balls. Grabbing his pecs and mauling them. Additional pain until it was time to bring the cookies out of the oven. One second I’m giving him new pain as he writhes, the next I pull a tray of cookies out, thoroughly wash my hands and put the cookies on the cooling rack. 

As the cookies went into the oven, the sub got new tortures. During some of this, I broke up and fed him bits of still-oven-warm cookie. All the time with the constant ball pressure, and the oscillating shocks from the electro. 

In the midst of torments I meted out, there was the strong scent of baking, and taste of warm Toll House cookies.  The timer would go off, and I would pull more cookies out of the oven. The dichotomy keeps him spinning in his mind. 

He had the vice on his balls through the entire time. Electro as the cookies baked. Additional tortures and his nose and mouth taking in pure pleasure. Some of my best baking, and the entire time, the sub had an experience he will remember for a long, long time. 

Brotherly Games: Mustard Chicken

   My friend Valentin is writing Brotherly Games, including descriptions of the fantastic French cuisine. As an added bonus, here is the first recipe you can make on your own in order to get more into the feel of the story. You can follow Valentin here. From chapter 10:

Mustard Chicken

-1- A la cocotte, tu fais revenir tes cuisses de poulet salées et poivrées sur un beau lit  d'oignons que tu fait cuire un peu avant jusqu'à ce qu'ils soient translucides.  

-2- tu peux rajouter quelques carottes que tu transformes en tagliatelles avec un  économe. Voire des champignons. Ensuite tu mets une bonne quantité de moutarde (environ quatre cuillères à soupe ). Tu fais un peu revenir, et tu couvres d'eau en laissant  apparaître les cuisses comme des îlots( si tu as un peu de cidre ou de vin blanc, tu peux  en mettre aussi). Tu laisses cuire a feu moyen 45'. Attention que ça n'attache pas, sache  rajouter un peu d'eau au besoin, sans faire une soupe.. Ne sale pas trop à cause de la  moutarde... Rejoute un peu de crème fraiche en touche finale... 

INGREDIENTS: (For Four)  

2 Onions 

4 Uncooked chicken thighs  

1 Carrot 

4-5 Button Mushrooms  

Real Mustard  

Cooking white wine  

Sour Cream 

RECIPE:  

First step: 

Chop the onions in cubes and cook them in a large pot with olive oil or butter. Stir until the  onions are translucid and add the chicken thighs that you will have salted and peppered  beforehand.  

Second step:  

With a potato peeler, chop the carrot in peelings. Chop the button mushrooms and add them in  the pot with the carrots peeling. 

Add four whole big spoon of mustard into the pot and then cover the chicken thighs with  water and half a glass of wine until they are almost completely under the water, stir to mix the  mustard and the water equally. Let the chicken thighs cook for 45 minutes on medium heat,  be careful not to let the chicken stick to the pot.  

Third step:  

If necessary, add water during the cooking. At the end, add a whole spoon of sour cream and  stir. Check the chicken, it should be ready!  

You can serve the Mustard Chicken with rice, potatoes, or even pasta.  

Bon appétit!