Nicoletta Knows Her Loose Asshole

Nicoletta Knows Her Loose Asshole

Nicoletta and Annabelles Excellent Adventures

Nicoletta and I were feeling rather proper the other day (especially after going to Kidd Valley and eating peanut butter milkshakes and insanely garlic fries) so we decided to make blueberry frosted pop tarts, scones, lemon curd, and clotted cream from scratch. And drink copious amounts of wine during the adventure, and then eat our good tea for breakfast. We assembled the necessary ingredients.
The recipe we had for the pop tart dough had us chill the dough for an hour, so we made it first.
Sift the flour. It's more fun if you have a metal cool sifter that you have to squeeze repeatedly, but I couldn't find mine...
Personally, I get excited when I get to feel anything gross in food, so I went ahead and volunteered for the creaming of the shortening and sugar.
After the creaming (I love, by the way, that so many kitchen terms sound like they're beating people up! Cream, whip, beat...you know?) I added the eggs, one at a time, scraping the bowl down after each egg.
One of the eggs looked particularly appetizing.
There was a mascot around for this time of cooking, by the way.
We scraped down the bowl for the last time.
Added the sifted flour and baking powder and salt.
Mix til it forms a dough, but don't overmix.
We put it away to chill and started on the lemon curd, which also had to cool down and thicken before eating. Not that this stopped us from licking the bowl after.
When you squeeze lemons, it's good to have a microwave to soften the lemon so it's as easy to squeeze as possible. I don't have a microwave, so Nicoletta graciously squeezed.
When you're zesting lemons, oranges, limes, chocolate, nutmeg, parmesan...anything when you're trying to turn the outside of something into tiny shreds, one thing is absolutely essential: the Microplane.
I wasn't sure about one of the lemons, so we asked our mascot what he thought.
After washing the lemons, I zested:
The juicing commenced on a free plastic juicer I received free with the Ultimate Chopper a kind old friend bought for me to indulge my As Seen On TV cravings from when I was 16 or so.
One of the weird things about me, is that I like pickled herring, which everyone in my family also likes, because it's delicious, but many people are disgusted by this. However, this is actually something you're supposed to eat. What's something you're not supposed to eat, that humans are not actually supposed to eat?
Nicole will actually SNACK on a whole lemon!! Yikes.
But you have to admit it's kind of cute.
We had all the lemon parts left that Nicoletta didn't feel like eating, so Nicoletta reminded me how delicious Lemoncello was, and we sliced up those lemons and drowned them in some Stoli, setting that in the fridge for another delicious time.
Anyways. I don't have a double boiler, so we simmered some water in a sauce pan and stirred the eggs, lemon juice, and sugar for the lemon curd in a sauce pan that we just held on top of it, so it wasn't touching the water.
Whisk in the zest, and savor the amazing lemony smell.
We poured the lemon curd into a tupperware to cool, and decided to relax and have a little rest and play with a rat for a moment.
after thorough hand sanitization (although Mia Wallace the rat is quite clean!) it was back to the kitchen to make up scones.
We mixed all the dry ingredients together.

Then, the weirdest thing happened. Nicoletta told me she'd never seen fricking Pulp Fiction somehow. She was informed that it was necessary to do so. And in case you didn't know, this is my serious face.
Okay, then we mixed in the cold butter cubes with the dry ingredients, rubbing them between fingers until they were pebble-sized pieces.
Made the flour-butter mixture into a well in the bowl, poured in the cream, and started mixing them gently together by hand until we had a nice dough. It's important to not overmix scones or they'll be more like stones.
We popped two pans of scones in the fridge: any time I've made scones, including at a fancy tea shop, they're always better if you refrigerate them overnight. Ditto clotted cream. So we whipped up the cream real quick, adding sour cream and an itz of powdered sugar, and at Nicoletta's bequest some nutmeg (thanks Microplane!) and cinnamon.
Nicoletta was all up in my face with the nutmeg.
We decided to chill everything (although we didn't quite get to the pop tarts, but we have the dough for next time) and have a little snack.
But then she started climbing her cage to look at me taking photos, so I had to stop so she would go back to her dinner.
Then we set up some delicious scoops of vanilla bean ice cream with a drizzle of blackberry balsamic vinegar, and it was delicious and strange.
The next morning, this was our breakfast spread:
It was absolutely delicious. a simple, lovely breakfast, with excitement for the next time. To another adventure!!
Pop Tart:

3/4 C veg. shortening
3/4 C. sugar
3 eggs
3 3/4 C. flour
3 tblsp. baking powder
1/2 C. preserves
1 egg yolk, beaten w/2 tblsp. light cream

After making the dough, preheat the oven to 350.

Cream shortening and sugar. beat in one egg at a time. Sift together flour and baking powder, stir into shortening mix to make a soft dough. Chill for 1 hour. Turn dough onto a floured surface and roll out 12 rectangles-each 8x12". Spread about a tblsp. of preserves over 1/2 of each rectangle-staying well within the edges. Fold dough over the preserves and trim the edges or crimp to close. Place tarts on a greased cookie sheet and brush w/the egg yolk cream mix. Bake for 20 minutes.

Frosting:

1/2 C. 10x sugar
1/2 tsp. vanilla extract
2 tblsp. milk

Stir the vanilla and milk into powdered sugar until you have a thin frosting. Dribble onto each tart with a squeeze bottle
or brush w/ pastry brush.

Wrap in foil, and store in fridge. These will keep a week or so in fridge, or can freeze 3-4 months.

To toast:

2 minutes if refrigerated, 4 minutes if frozen.
Now, honestly, so many recipes for scones call for adding currants, raisins, what have you. Nicole and I like plain scones. So we made these, but you can easily add stuff to the batter, just keep it the same consistency. For flavor, Nicoletta and I added about 3/4 tsp vanilla extract, about 1 1/2 almond extract, and definitely some salt. Since most culinarians (including myself) tend to buy unsalted butter, it's generally a good idea to add some salt to batters that you think you'll want it in. Just to taste. This is an extremely basic scones recipe that is made for building upon and customizing to your own taste.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or with forks and your own fingers. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet. OR shape yourself into wedges or hearts, which is more fun :)
Bake 15 minutes in the preheated oven, or until golden brown.
1/3 cup fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice!!)
1 tablespoon finely shredded lemon zest
4 tablespoons unsalted butter, at room temperature
Note: Room temperature lemons provide more juice. After squeezing, strain the juice to remove any pulp. Zest is the yellow, sweet-flavored outer rind of the lemon. A zester or fine grater can be used to remove the rind. Cold lemons are much easier to grate. Grate lemons just before using as the zest will lose moisture if it sits too long.
In a stainless steel bowl placed over a saucepan of simmering water (or in the top of a double boiler if you're lucky enough to have one!), whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Note: If you want a lighter lemon curd whip 1/2 cup of heavy whipping cream and fold into the lemon curd.
Let heavy cream sit out at room temperature for about 45 minutes. Using a whip attachment on the mixer, whip heavy cream until stiff peaks form. Hand whisk in sour cream and powdered sugar until just combined. Chill overnight.

Posted on 9:29 PM in by Nicoletta and Annabelle

Posted on 1:47 AM in cheesecake , cooking , pie by Nicoletta and Annabelle

Posted on 2:44 PM in by Nicoletta and Annabelle

A nation brought to its knees: The human cost of the Greek tragedy
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The human cost of a £366billion national debt and two bailout packages worth a combined £184billion is etched across troubled faces
BORN into a nation brought to its knees by crushing debt, 21-month-old toddler Nicoletta Kanisou knows nothing but hardship.
She is gaunt and stares vacantly into space – classic symptoms of malnutrition more common in Africa than Europe.
Here at a charity clinic in Athens, the plight of those hit hardest by Greece’s financial collapse is shown by the queue for food handouts and free medicine.
In this shabby suburb where unemployment runs at 60%, people need a helping hand just to get by.
Benefits, pensions and pay have been stripped to the bone and taxes have been hiked under drastic austerity measures imposed by eurozone finance leaders.
The human cost of a £366billion national debt and two bailout packages worth a combined £184billion is etched across troubled faces.
Ahead of this weekend’s election, socialist party leader Evangelos Venizelos said it was either this or mass poverty.
Yet the hordes in this makeshift back street clinic in Perema are already poor. It’s hard to imagine such a Third World scene in London or Manchester.
But speak to anyone on the breadline in Athens and they can’t believe it’s happened to them either.
A decade ago, after joining the euro, they enjoyed an economic boom.
Now they are angry, voting against the main political parties and potentially triggering a ripple of protest that will spread to Europe’s at-risk economies such as Spain, Italy and Portugal.
Britain too would be dragged further into recession if Greece defaults on its loans and a new government refuses to bow to budget rules imposed by the European Central Bank.
Today Greece is in its fifth consecutive year of recession, its economy shrunk by 6.9% last year and over a third of its people are officially at risk of poverty.
Paediatrician Anna Malilli, 56, who is checking Nicoletta for tell-tale blotches that indicate poor diet, used to volunteer in famine-hit Tanzania and the Congo.
Last year she was asked by charity Doctors of the World to work in Athens.
Anna says: “In the last year things have got very bad, worse than I could ever have imagined. Children like Nicoletta are from families with no health insurance who cannot go to hospital. They would have to pay. We have had many Greek children in here with tuberculosis. These are diseases we thought had van-ished in Europe. I am very shocked by what I am seeing in my own country.”
Former builder Dimitris Kambouris, 54, has been unemployed for two years and looks edgy as he queues for handouts and food.
He cannot claim social security benefits, saying: “I am here for medicine, for my wife and I, and for some food as well. We are in absolute despair. I have thought about suicide several times because I can’t see a way out. We don’t want to be beggars. We want to work.”
A door opens and a woman holds out food boxes stamped with the Doctors of the World logo, something I last saw at a refugee camp on the Somalian border.
Proud fathers who hate being dependent on aid collect the parcels and rush out with their heads bowed.
Styliani Koulouka, 59, clutches a bag of donated clothing for her grandchildren. “Neither me nor my husband have worked in four years,” she cries angrily.
“None of my children have got a job. The situation is so bad that one of my sons goes around with a trolley looking for scrap metal, anything he can sell to get a tiny bit of money.
“I’m here today to get some medication for my osteoporosis and back problems. I’d get nothing if I didn’t come here.” Greece’s financial crisis has resulted in a drop in its health spending by 36% last year. Half the country’s prescribed medicines are in short supply.
Brandishing an overdue electricity bill of 1,500 euros as proof of her desperation, Panayota Mostropavlou says: “How am I supposed to pay this?
“We are six months in arrears in our rent, my husband and I. I expect we will be evicted soon.
“We will be out on the streets. We have no insurance, no social security, no health coverage and no jobs. To be in this mess is so humiliating and I completely blame the politicians for letting the situation get out of hand.”
Kostas Komas, 35, arrives with wife Anastasia, 40, and their squealing two-month-old baby Donna for donated nappies and milk.
She tells me: “I’ve a friend in Germany who says he’ll find me work there. That’s my only hope.”
Down the road from the clinic is a grey-haired man dressed smartly as though heading out for a round of golf, sifting through a rubbish bin. He takes his time moving between council dumpsters overflowing with waste.
This is the fate pharmacist Dimitris Christoulas was so desperate to avoid when he shot himself in Athens’ main Syntagma Square last month.
Before taking his life opposite the Greek parliament, the 77-year-old pensioner wrote: “I see no other solution than this dignified end to my life so I don’t find myself fishing through garbage cans for sustenance.” The tree where Dimitris stood has now become a national memorial to shattered dreams.
queues stretch outside the bank as elderly residents cash pension cheques that have been cut back by a third from £350 a month to £220.
Shipyard owner George Frantzis has been left high and dry too. He is burdened with a luxury mega-yacht ordered by a now bankrupt Greek millionaire.
Fitted with a helipad, it would have been sailed round the Aegean and used for glitzy parties. Now, however, the yacht hull is slowly corroding.
Lack of trade has forced dad-of-four George, 53, to make 80 of his 90 workers redundant in the past two years. Some 68,000 Greek firms closed in 2010 and another 53,000 – out of a total of 300,000 – are considered close to bankruptcy.
George says: “I don’t think there will be any buyers. We’re left with this ship and no one has the money to pay for it to be finished. I only have 10 men left but I will probably have to get rid of some of them too or go under myself.”
The municipal soup kitchen in central Athens provides the most alarming indication of Greece’s dramatic slide. In this city, one in 11 people regularly use them. Those in public sector jobs take home 30% less than before the crisis, but the price of groceries keeps rising.
This means the average disposable income is 50% less than five years ago. The Orthodox Church recently revealed it was feeding 250,000 people a day.
At this soup kitchen, people get a bowl of rice and spinach, a pear and bottle of water – for many the only meal of the day.
Most people devour their food before heading off to find a spot to sleep. Armed police are present throughout the city in case of violent clashes, but they ignore a heroin addict slumped in a doorway with a syringe in his hand.
Charities in Athens have also seen a 25% surge in homelessness. Giorgos Apostolopoulos, head of the main shelter, says: “We are very close to becoming a full-blown humanitarian crisis.”
It explains the backlash against the two main parties who have dominated Athens politics since the 70s.
Even the far-right Golden Dawn Party has seen a surge in popularity. It opposes austerity measures and is prepared for Greece to default on its debt repayments.
For many voters leaving the euro and returning to the instability of the drachma is a chance worth taking.
But for little Nicoletta, whatever happens after these elections will not help for at least a decade to come.
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By bbw489268039 | 9 posts, last post over a year ago

Hi, I just joined and this is my first post.
I'm a male teenager and recently started anal play. Basically a few weeks ago I inserted 2 fingers in my ass for the first time. I did not use too much lube at all and it hurt a little but not really. I could feel it strething pretty good. I stopped for about 3 weeks because I experienced anal bleeding(which is probaly for another topic). Anyway my anus is now noticeably wide. When I spread my ass in the mirror it's not I can clearly see it should be tighter. I have compared it to pictures/porn videos of other people and there's are much tighter. When I spread it, it's like a black hole lol. Not like a huge gape in pornos but it should be tight. It's not closed like it should be, it's open. It feels loos too. I poop pretty much everyday and it also takes me forever to wipe, I can use half a roll no problem if thats relavent. Is this normal? Will it tighten back up? I love anal play so I really don't want to have to stop for the rest of my life. Can anybody offer any insight into the subject? What can I do to tighten it back up if possible.

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Nicoletta Knows Her Loose Asshole

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