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TS/TV/CD, 61 United States
3,039 mi from you
22 hrs ago
Everyone wants to know as much as possible about a potential partner. Tell other members more about yourself by filling out the multiple choice questions in the sections below. You can change your answers anytime. When you have completed a section, your profile will get a tick next to that category so others will know you're taking your search seriously.
These enhanced profiles will give you a much better insight into VanessaKaye's lifestyle, desires, fantasies and more. Click on any of the links to open a new window and view VanessaKaye's answers to questions on the following topics...
TS/TV/CD seeking women
Hi, if you made it this far, you know I'm a T woman.
I get asked a lot of questions, so I thought I'd answer several of the here.
Yes, I am male, but prefer to express myself as female.
I'm a "non-op" TS, meaning that I have all my "parts" and they work.
No, I'm not F/T (full-time) living as a woman, because I have a great job, and they aren't as cool as the people in here.
I've been T for as long as I can remember, and am passable, at least I think I am. I can behave quite lady like, but am also a terrible flirt.
I know my ad profile says Lesbian, but that is the best way to describe me, and my preferences. I've dated men, and some were really nice to me.
Cooking is my hobby and passion. I've written two cookbooks, and am nearly done with my 3rd.
So, if you still want to talk, chat or share recipes after reading all this. Terrific!
Remember that an ad ....
Hi, A friend of mine suggested I start a blog, I'm not sure what to write about. I was going to make this blog about how I feel, but decided to change it to share my two passions with you. I love cooking, and I love expressing my femme side. I'd love to be a full-time housewife for a caring partner, but that's not likely. Maybe, when I retire, I'll start a second career and open up a small diner for breakfast and lunch? Hmmm? Think I'll call it FAT MAMA'S. I think that life is too short to eat bad food, so please, only eat good food, prepared with love, and share it with good friends and family. Honestly, the best foods I've found are actually simple peasant foods. If there's something you'd like to learn how to make, drop me a note. Now, let's get cookin'!
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Tastes Like Chicken!
Tuesday, October 27, 2015
Monday, August 4, 2014
Smoke Free for Two Years!
Cajun Grilled Chicken
Sunday, September 8, 2013
Very easy and flavorful legs and thighs grilled with Cajun spices. I serve these with my own version of a Cajun Rice Pilaf and sometimes fried green tomatoes.
Best to get this marinating around lunch time so you can grill at supper time. I use thighs but you can use any chicken parts you like. It is good with chicken legs, too. Yummo!
This recipe basically serves two folks. If you have more company, make more!
Here’s what you’ll need for these:
Here’s an overview of what we’re going to do:1) Trim any excess fat off of the thighs.
2) Cut two slashes across the meaty part of the thigh
3) Mix up the marinade
4) Put the chicken in a gallon sized plastic bag with the marinade for 4 to 6 hours.
5) Remove from the bag and grill for about 10 minutes per side.
Take the thighs or other chicken parts out of the package and put them on a cutting board. Next, using a sharp knife, trim away any excess fat of skin.
Turn the thighs over, fleshy side up now, and using your knife, cut two slashes cross the meat. This works the same with legs; you just cut a couple of slashes in them.
Mix up the marinade in a small bowl. Add in all the spices, the lemon juice and the oil, and whisk it with a fork or wire whisk.
Put the thighs into a one gallon plastic bag and pour the marinade over them.
Do what you can to get the excess air out of the bag, then seal it and squish the marinade and chicken parts around. Then put the bag into the fridge for 4 to 6 hours.
Flip the bag over and squish the chicken around with the marinade every hour or so.
Get your grill fired up and ready! I prefer lump charcoal, but you use what works best for you.
Once the grill is ready, put the chicken pieces on the grill, I start with the flesh/skin side up. About 10 minutes per side should be okay, but keep an eye on them. I don't know how hot your grill is. You can test by poking them with a fork and checking for clear juices to run out.
Serve them up!
Friday, August 2, 2013
Grilled Cornish Game Hens
Sunday, July 7, 2013
These are great! Now you will need a nice pair of scissors that can cut the chicken, I’ll show you. Once the game hens are split open, we’ll wash them and marinate them.
After they are happy in the marinade, they go off to the grill for about 30 minutes. Enough time to make a nice salad or some other side dish.
This is for two, if you want friends over, double or triple it.
Here’s what you’ll need for the Game Hens:
Mix up the lemon juice, onion powder, garlic powder, celery salt, olive oil, wine, Worcestershire sauce, salt, pepper, hot sauce and paprika in a bowl. I use a wire whisk.
Okay, here’s your new word for the day! “Spatchcock”, it means to remove the back bone or sternum of poultry in preparation for cooking. What you want is to flatten the little guys out. You can put them onto a cutting board one at a time and just push down with your hands, this usually works to break the cartilage and you can open them up and flatten them. Or, do what I do. I have a pair of kitchen scissors that will cut darn near anything and I just cut along the sternum (breast bone).
Do you know why Cornish game hens don’t have nipples on their breasts? Because if they did, they’d poke holes in the plastic wrapper when they got cold.
Place the flattened hens in a re-sealable plastic bag. Pour the marinade mix over the game hens and “smoosh” this all around. Then place the bag in the refrigerator for at least four hours.
While your grill is warming up, take the game hens out of the plastic bag, but reserve the marinade!
Place the game hens on the grill, with the skin side up. You should cook these on this side for about 10 minutes, basting with the leftover marinade a couple of time.
Flip the little guys over and grill the skin side down of them for about 15 minutes, baste them again a few times. You will need to “poke” them to see if the juices run clear. Once that happens, they are good to eat.
Serve them up!
Served here with grilled Romaine lettuce and mixed green and wax beans all cooked on the grill.
Happy Birthday Vanessa! I hope it's a great one!
Added: Thursday, October 29, 2015 2:47pm
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