“Back” in the Kitchen (or, “Bake to the Future”)… Recipe Included!

Now here’s a blog post I never thought I’d write.

I’m really not very good at baking. I used to do it more often — and when I did it, even though I fucked up a lot, I was rather proud of my occasional successes — and now after an extended break I’m just starting to pick it up again. And besides, few things in life give me quite the same satisfaction as somehow managing to whip up something without accidentally blowing up my kitchen.

So last week, when I was bored and hungry, I decided to see what I could bake from the limited ingredients that Dirk and I had on hand in our kitchen. We usually eat scrambled eggs and grilled chicken, and certainly don’t bake very often, so our pantry is pretty limited… but I found a recipe for blueberry quickbread online and decided to give it a go. And — if I do say so myself — it was actually pretty good, as evidenced by the fact that Dirk and I basically devoured the entire loaf in less than 30 minutes.

Here’s the recipe if you’re interested (courtesy of AllRecipes.com, with a couple of modifications by yours truly):

  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar (can substitute a few packets of Splenda for some of the sugar to trim a few calories)
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cups milk (I used almond milk)
  • 1/4 cup vegetable oil
  • 1 egg
  • 1/2 teaspoons vanilla extract
  • 1 1/2 cups blueberries, fresh or frozen (or mix of blueberries and raspberries)
  • Splash of lemon juice
  • Preheat your oven to 350°F (175°C). Mix the flour, sugar[/Splenda], baking powder, and salt in a large bowl. Stir the milk, oil, egg, vanilla extract, and lemon juice into the flour mixture until the batter is just blended. Gently fold the berries into the batter (not too much or the bread will turn blue!)- and pour into a greased loaf pan. Bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.

    The quickbread only takes about 10 minutes to prepare and an hour to bake — the hour gives Dirk and me a chance to proactively work off some calories, link NSFW — but try to let it cool for at least half an hour before you try to remove it from the pan… if you have the willpower.

    If you do try out the recipe, please let me know how it goes in the comments below. I must say it’s been fun getting back in the kitchen… I think I’ll start doing it some more!

    Pics and video from an amazing Pride weekend at FLEX Spas Phoenix!
    Plus… bloopers!

    Last weekend, Dirk and I flew down to Phoenix, Arizona for a Saturday night appearance at the amazing FLEX Spas Phoenix! It also happened to be Phoenix Pride weekend, which made our visit extra special because we got to be on the FLEX float in the Pride parade! Our nighttime appearance was a lot of fun, too… the spa set up both a bed and a sling for us, and we put on a 45 minute live sex show for a packed house.

    We shot a few videos while we were there, too. Here’s the official promo we filmed with Vision Video Productions to promote our appearance…

    … and, as promised, the blooper reel from that video!

    We also did a photo shoot with Vision Video… here’s a sampling of the results:

    And finally, here are a few pics we shot at FLEX and at the Pride festival, as well as a Facebook Live stream we shot from the parade float. Thank so much to everyone who came out to see us, and to FLEX and Vision Video for being such great hosts… Dirk and I can’t wait to be back!!