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When not wearing a minidress or miniskirt, I love to wear tight trousers or leggings. Actually, looking forward now to receive my new Colombian jeans...durante esperar por esta pantalones, muestro pantalones blancos...
After I did a few pictures with a skirt, I did not take off my hold up stockings. I think the combination of the visible stocking top and thong patterns through the white trousers makes the outfit more complete and a bit more kinky... and with red boots and a red top, and extremely long red nails, gaining some attention should be possible, would you think?
●⬇ Featured Item (click photo to zoom for more details) ⬇●
♥ Steph Bikini Set by Nerido @ Uber New June 2020 Round
What's summer without a wide range of swim suits to fit any occasion? Drop on by Uber (or the mainstore after the event) to indulge in this newest creation, a two piece combo that features a off-shoulder mesh fabric t-shirt and a sexy mini thonged bikini. Wear them together or separate, the choice is up to you!
Fatpack features an all in one color HUD or purchase separately in one of 10 colors to choose from:
Peach / Sky / Chili / Orange / Sun / Lime / White / Black / Hot Pink / Night
Fitted for Maitreya, Legacy/Perky ♥
♥ Necklace: Layered Crystal by (Yummy) Shown with only one of the stones visible. Also at June 2020 Round of Uber
here's the view on my other side. Now clearly visible the seams in my fishnets I wear under the trousers. Lovers of VPL probably agree with my choice to wear a black thong underneath white trousers
. . . this Durian is partly opened and the flesh is visible
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The durian (/ˈdjʊriən/) is the fruit of several tree species belonging to the genus Durio. The name 'durian' is derived from the Malay-Indonesian languages word for duri or "spike", a reference to the numerous spike protuberances of the fruit, together with the noun-building suffix -an. There are 30 recognised Durio species, at least nine of which produce edible fruit. Durio zibethinus is the only species available in the international market: other species are sold in their local regions.
Regarded by many people in southeast Asia as the "king of fruits", the durian is distinctive for its large size, strong odour, and formidable thorn-covered husk. The fruit can grow as large as 30 centimetres long and 15 centimetres in diameter, and it typically weighs one to three kilograms. Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale yellow to red, depending on the species.
The edible flesh emits a distinctive odour that is strong and penetrating even when the husk is intact. Some people regard the durian as having a pleasantly sweet fragrance; others find the aroma overpowering and revolting. The smell evokes reactions from deep appreciation to intense disgust, and has been described variously as rotten onions, turpentine, and raw sewage. The persistence of its odour has led to the fruit's banishment from certain hotels and public transportation in Southeast Asia.
The durian, native to Southeast Asia, has been known to the Western world for about 600 years. The nineteenth-century British naturalist Alfred Russel Wallace described its flesh as "a rich custard highly flavoured with almonds". The flesh can be consumed at various stages of ripeness, and it is used to flavour a wide variety of savoury and sweet edibles in Southeast Asian cuisines. The seeds can also be eaten when cooked.
There are hundreds of durian cultivars; many consumers express preferences for specific cultivars, which fetch higher prices in the market.
The genus Durio is placed by some taxonomists in the family Bombacaceae, or by others in a broadly defined Malvaceae that includes Bombacaceae, and by others in a smaller family of just seven genera Durionaceae.
Durian trees are large, growing to 25–50 metres in height depending on the species. The leaves are evergreen, elliptic to oblong and 10–18 centimetres long. The flowers are produced in three to thirty clusters together on large branches and directly on the trunk with each flower having a calyx (sepals) and five (rarely four or six) petals. Durian trees have one or two flowering and fruiting periods per year, although the timing varies depending on the species, cultivars, and localities. A typical durian tree can bear fruit after four or five years. The durian fruit can hang from any branch and matures roughly three months after pollination. The fruit can grow up to 30 centimetres long and 15 centimetres (6 in) in diameter, and typically weighs one to three kilograms. Its shape ranges from oblong to round, the colour of its husk green to brown, and its flesh pale-yellow to red, depending on the species. Among the thirty known species of Durio, nine of them have been identified as producing edible fruits: D. zibethinus, D. dulcis, D. grandiflorus, D. graveolens, D. kutejensis, D. macrantha, D. oxleyanus, and D. testudinarum. There are many species for which the fruit has never been collected or properly examined, however, so other species with edible fruit may exist. The durian is somewhat similar in appearance to the jackfruit, an unrelated species.
The name durian comes from the Malay word duri (thorn) together with the suffix -an (for building a noun in Malay). D. zibethinus is the only species commercially cultivated on a large scale and available outside of its native region. Since this species is open-pollinated, it shows considerable diversity in fruit colour and odour, size of flesh and seed, and tree phenology. In the species name, zibethinus refers to the Indian civet, Viverra zibetha. There is disagreement regarding whether this name, bestowed by Linnaeus, refers to civets being so fond of the durian that the fruit was used as bait to entrap them, or to the durian smelling like the civet.
Durian flowers are large and feathery with copious nectar, and give off a heavy, sour, and buttery odour. These features are typical of flowers pollinated by certain species of bats that eat nectar and pollen. According to research conducted in Malaysia in the 1970s, durians were pollinated almost exclusively by cave fruit bats (Eonycteris spelaea); however, a 1996 study indicated two species, D. grandiflorus and D. oblongus, were pollinated by spiderhunters (Nectariniidae) and another species, D. kutejensis, was pollinated by giant honey bees and birds as well as bats.
Over the centuries, numerous durian cultivars, propagated by vegetative clones, have arisen in southeast Asia. They used to be grown with mixed results from seeds of trees bearing superior quality fruit, but now are propagated by layering, marcotting, or more commonly, by grafting, including bud, veneer, wedge, whip or U-grafting onto seedlings of randomly selected rootstocks. Different cultivars may be distinguished to some extent by variations in the fruit shape, such as the shape of the spines. Durian consumers express preferences for specific cultivars, which fetch higher prices in the market.
Most cultivars have a common name and a code number starting with "D". For example, some popular clones are Kop (D99 Thai: กบ – "frog" [kòp]), Chanee (D123, Thai: ชะนี – gibbon [tɕʰániː]), Berserah or Green Durian or Tuan Mek Hijau (D145 Thai: ทุเรียนเขียว – Green Durian [tʰúriːən kʰǐow]), Kan Yao (D158, Thai: ก้านยาว – Long Stem [kâːn jaːw]), Mon Thong (D159, Thai: หมอนทอง – Golden Pillow [mɔ̌ːn tʰɔːŋ]), Kradum Thong (Thai: กระดุมทอง – Golden Button [kràdum tʰɔːŋ]), and with no common name, D24 and D169. Each cultivar has a distinct taste and odour. More than 200 cultivars of D. zibethinus exist in Thailand.
Mon thong is the most commercially sought after for its thick, full-bodied creamy and mild sweet tasting flesh with relatively moderate smell emitted and smaller seeds, while Chanee is the best in terms of its resistance to infection by Phytophthora palmivora. Kan Yao is somewhat less common, but prized for its longer window of time when it is both sweet and odorless at the same time. Among all the cultivars in Thailand, five are currently in large-scale commercial cultivation: Chanee, Mon Thong, Kan Yao, Ruang, and Kradum. There are more than 100 registered cultivars since 1920's in Malaysia and up to 193 cultivar by 1992, and many superior cultivars have been identified through competitions held at the annual Malaysian Agriculture, Horticulture, and Agrotourism Show. In Vietnam, the same process has been achieved through competitions held by the Southern Fruit Research Institute. A recently popular variety is, Cat Mountain King or Musang King.
By 2007, Songpol Somsri, a Thai government scientist, had crossbred more than ninety varieties of durian to create Chantaburi No. 1, a cultivar without the characteristic odour. Another hybrid, Chantaburi No. 3, develops the odour about three days after the fruit is picked, which enables an odourless transport yet satisfies consumers who prefer the pungent odour. On 22 May 2012, two other cultivars from Thailand that also lack the usual odour, Long Laplae and Lin Laplae, were presented to the public by Yothin Samutkhiri, governor of Uttaradit province from where these cultivars were developed locally, while he announced the dates for the yearly durian fair of Laplae District, and the name giver to both cultivars.
Popular cultivars in Malaysia and Singapore (Singapore imports most of its durians from Malaysia hence the varieties are similar although there may be slight variation in the names) include "D24" which is a popular variety known for its bitter sweet taste; "XO" which has a pale color, thick flesh with a tinge of alcoholic fermentation; "Chook Kiok" (Cantonese meaning: bamboo leg) which has a distinctive yellowish core in the inner stem and "Musang King" ( Musang is the Malay word for civet cat) which is usually the priciest of all cultivars. Musang King has bright yellow flesh and is almost like a more potent or enhanced version of the D24. This particular variety should be consumed last since it tends to make other durians taste bland in comparison.
The durian is native to Brunei, Indonesia and Malaysia.[8] There is some debate as to whether the durian is native to the Philippines, particularly the Davao region in the island of Mindanao, or was introduced. The durian is grown in other areas with a similar climate; it is strictly tropical and stops growing when mean daily temperatures drop below 22 °C.
The centre of ecological diversity for durians is the island of Borneo, where the fruit of the edible species of Durio including D. zibethinus, D. dulcis, D. graveolens, D. kutejensis, D. oxleyanus and D. testudinarum is sold in local markets. In Brunei, D. zibethinus is not grown because consumers prefer other species such as D. graveolens, D. kutejensis and D. oxleyanus. These species are commonly distributed in Brunei, and together with other species like D. testudinarum and D. dulcis, represent rich genetic diversity.
Although the durian is not native to Thailand, the country is currently one of the major exporters of durians, growing 781,000 tonnes of the world's total harvest of 1,400,000 tonnes in 1999, 111,000 tonnes of which it exported to Taiwan, Hong Kong, Malaysia, Singapore and Canada. Malaysia and Indonesia follow, both producing about 265,000 tonnes each. Of this, Malaysia exported 35,000 tonnes in 1999. Chantaburi in Thailand each year holds the World Durian Festival in early May. This single province is responsible for half of the durian production of Thailand. In the Philippines, the centre of durian production is the Davao Region. The Kadayawan Festival is an annual celebration featuring the durian in Davao City. Other places where durian farms are located include Cambodia, Laos, Vietnam, Myanmar, Sri Lanka, India, the West Indies, Florida, Hawaii, Papua New Guinea, the Polynesian Islands, Madagascar, southern China (Hainan Island), northern Australia, and Singapore.
Durian was introduced into Australia in the early 1960s and clonal material was first introduced in 1975. Over thirty clones of D. zibethinus and six Durio species have been subsequently introduced into Australia. China is the major importer, purchasing 65,000 tonnes in 1999, followed by Singapore with 40,000 tonnes and Taiwan with 5,000 tonnes. In the same year, the United States imported 2,000 tonnes, mostly frozen, and the European Community imported 500 tonnes.
The durian is a seasonal fruit, unlike some other non-seasonal tropical fruits such as the papaya, which are available throughout the year. In Peninsular Malaysia and Singapore, the season for durians is typically from June to August, which coincides with that of the mangosteen. Prices of durians are relatively high as compared with other fruits. For example, in Singapore, the strong demand for high quality cultivars such as the D24, Sultan, and Mao Shan Wang has resulted in typical retail prices of between S$8 to S$15 (US$5 to US$10) per kilogram of whole fruit. With an average weight of about 1.5 kilograms, a durian fruit would therefore cost about S$12 to S$22 (US$8 to US$15). The edible portion of the fruit, known as the aril and usually referred to as the "flesh" or "pulp", only accounts for about 15–30% of the mass of the entire fruit. Many consumers in Singapore are nevertheless quite willing to spend up to around S$75 (US$50) on a single purchase of about half a dozen of the favoured fruit to be shared by family members.
In-season durians can be found in mainstream Japanese supermarkets, while in the West they are sold mainly by Asian markets.
The unusual flavour and odour of the fruit have prompted many people to express diverse and passionate views ranging from deep appreciation to intense disgust. Writing in 1856, the British naturalist Alfred Russel Wallace provided a much-quoted description of the flavour of the durian:
The five cells are silky-white within, and are filled with a mass of firm, cream-coloured pulp, containing about three seeds each. This pulp is the edible part, and its consistence and flavour are indescribable. A rich custard highly flavoured with almonds gives the best general idea of it, but there are occasional wafts of flavour that call to mind cream-cheese, onion-sauce, sherry-wine, and other incongruous dishes. Then there is a rich glutinous smoothness in the pulp which nothing else possesses, but which adds to its delicacy. It is neither acidic nor sweet nor juicy; yet it wants neither of these qualities, for it is in itself perfect. It produces no nausea or other bad effect, and the more you eat of it the less you feel inclined to stop. In fact, to eat Durians is a new sensation worth a voyage to the East to experience. ... as producing a food of the most exquisite flavour it is unsurpassed.
Wallace described himself as being at first reluctant to try it because of the aroma, "but in Borneo I found a ripe fruit on the ground, and, eating it out of doors, I at once became a confirmed Durian eater." He cited one traveller from 1599: "it is of such an excellent taste that it surpasses in flavour all other fruits of the world, according to those who have tasted it." He cites another writer: "To those not used to it, it seems at first to smell like rotten onions, but immediately after they have tasted it they prefer it to all other food. The natives give it honourable titles, exalt it, and make verses on it." Despite having tried many foods that are arguably more eccentric, Andrew Zimmern, host of Bizarre Foods, was unable to finish a durian upon sampling it, due to his intolerance of its strong taste.
While Wallace cautions that "the smell of the ripe fruit is certainly at first disagreeable", later descriptions by westerners are more graphic. Novelist Anthony Burgess writes that eating durian is "like eating sweet raspberry blancmange in the lavatory". Chef Andrew Zimmern compares the taste to "completely rotten, mushy onions". Anthony Bourdain, a lover of durian, relates his encounter with the fruit thus: "Its taste can only be described as...indescribable, something you will either love or despise. ...Your breath will smell as if you'd been French-kissing your dead grandmother." Likewise, fellow chef Jamie Oliver has also expressed admiration for the fruit on his first sampling. Travel and food writer Richard Sterling says:
... its odor is best described as pig-shit, turpentine and onions, garnished with a gym sock. It can be smelled from yards away. Despite its great local popularity, the raw fruit is forbidden from some establishments such as hotels, subways and airports, including public transportation in Southeast Asia.
Other comparisons have been made with the civet, sewage, stale vomit, skunk spray and used surgical swabs. The wide range of descriptions for the odour of durian may have a great deal to do with the variability of durian odour itself. Durians from different species or clones can have significantly different aromas; for example, red durian (D. dulcis) has a deep caramel flavour with a turpentine odour while red-fleshed durian (D. graveolens) emits a fragrance of roasted almonds. Among the varieties of D. zibethinus, Thai varieties are sweeter in flavour and less odorous than Malay ones. The degree of ripeness has an effect on the flavour as well. Three scientific analyses of the composition of durian aroma – from 1972, 1980, and 1995 – each found a mix of volatile compounds including esters, ketones, and different sulphur compounds, with no agreement on which may be primarily responsible for the distinctive odour. People in South East Asia with frequent exposures to durian are able to easily distinguish its sweet-like ketones and esters scent from rotten or putrescine odours which are from volatile amines and fatty acids. Developmental or genetic differences in olfactory perception and mapping within the brain ( for e.g. anterior piriform cortex to the orbitofrontal cortex) could possibly explain why some individuals are unable to differentiate these smells and find this fruit noxious.
This strong odour can be detected half a mile away by animals, thus luring them. In addition, the fruit is extremely appetising to a variety of animals, including squirrels, mouse deer, pigs, orangutan, elephants, and even carnivorous tigers. While some of these animals eat the fruit and dispose of the seed under the parent plant, others swallow the seed with the fruit and then transport it some distance before excreting, with the seed being dispersed as a result. The thorny, armoured covering of the fruit discourages smaller
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