March 14th, 2011 Post; Technical Difficulties

I pay close attention to the curve of a man’s neck…the softness of the skin there…the ripple of his carotid artery pulsing above the smoothness of his collarbone.  Sometimes I stare at that spot…lost in the quiver of his body rhythms…fantasizing about tracing the veins resting there and nibbling on the tightness of the skin stretched down to his chest…I brush my teeth quietly against his nipples…blowing cool air across them as they harden to the flicking of my tongue… My desire intensifies as I press my fingers into the strength of his shoulders and pull him closer to me…running my fingers down the arch of his back and trailing them to his outer thighs.  My mouth savors the sweetness of his skin as I hold back the giggle pressing against my diaphragm from the tickle of the tiniest hairs of his stomach on my top lip as I explore my way down his torso…craving the feel of the soft contours of the head of his dick in my mouth…the creamy succulence of his shaft, mirrored in the satin that is the skin in the curve of his neck…the playground of my imagination. 
                

                March 14th of every year is the homage to Fillets and Fellatio.  Valentine’s Day is a month in our memories, the flowers from that romance or pain filled night have all withered away, the chocolate seasonal aisle in the local supermarket has now been replaced with lighter fluid, charcoal, and other grilling paraphernalia…and men everywhere are retweeting suggestions for Steak and BJ day.  

Supply List: (This post is for the last minute celebrators)
                Chloraseptic Spray (reduces gag reflex)
                Cinnamon Altoids
                Ice
                Pineapple Juice
                Steak
There is no need for candles and table cloths… just…a steak…and some mouth love. 

Ingredients

• 1 boneless rib eye steak, 1 1/2-inch thick
• Canola oil to coat
• Kosher salt and ground black pepper

Directions

Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.

When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.

Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)

Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.