Orgasmic meanderings

You know, one of the things I love about orgasms - other people's orgasms, when I'm the cause, or an interested observer - is the vocalizations that accompany them. I think the tone that I most love is the 'surprised' tone. It's not merely "oh, good heavens, this feels *GOOD*", it's the sense of "not only does this feel good, it's got me shaken and barely believing that it feels this good!" Especially when the surprised tone turns into a nearly shocked-delighted tone because I've figured out just what to do next.

What brought this thought on? Believe it or not, Chinese barbecued pork. No, there's nothing disgusting here... bear with me.

Pat Kight kightp gave me the recipe... some red wine, some honey, some brown sugar, some cinnamon (she used Chinese five spice, I used garam masala, instead/in addition to the cinnamon), garlic (pressed or chopped fine) and some soy sauce. Marinate the pork tenderloins (ideally pork tenderloins, but I chopped a pork loin roast into three pieces that were nearly-tenderloin-sized) for a long time (I did mine about 30 hours) and then bake, turning frequently, and basting with the marinade, for about 45-50 minutes.

Then take them out, cut off a small piece, take a bite... and, well, that's where I started thinking about orgasms. I swear, I felt like dancing (and those of you who know me, know how crazy that is!) (It's not that I don't dance... but I don't spontaneously dance.)

Anyway... proportions in the recipe will be provided to any who request them.

Orgasmic meanderings

You know, one of the things I love about orgasms - other people's orgasms, when I'm the cause, or an interested observer - is the vocalizations that accompany them. I think the tone that I most love is the 'surprised' tone. It's not merely "oh, good heavens, this feels *GOOD*", it's the sense of "not only does this feel good, it's got me shaken and barely believing that it feels this good!" Especially when the surprised tone turns into a nearly shocked-delighted tone because I've figured out just what to do next.

What brought this thought on? Believe it or not, Chinese barbecued pork. No, there's nothing disgusting here... bear with me.

Pat Kight kightp gave me the recipe... some red wine, some honey, some brown sugar, some cinnamon (she used Chinese five spice, I used garam masala, instead/in addition to the cinnamon), garlic (pressed or chopped fine) and some soy sauce. Marinate the pork tenderloins (ideally pork tenderloins, but I chopped a pork loin roast into three pieces that were nearly-tenderloin-sized) for a long time (I did mine about 30 hours) and then bake, turning frequently, and basting with the marinade, for about 45-50 minutes.

Then take them out, cut off a small piece, take a bite... and, well, that's where I started thinking about orgasms. I swear, I felt like dancing (and those of you who know me, know how crazy that is!) (It's not that I don't dance... but I don't spontaneously dance.)

Anyway... proportions in the recipe will be provided to any who request them.