Welcome to Week 128 of Mmm Mondays, where we turn Monday woes into Monday whoas!
Header image for week 128 by Photo by Yan Krukau:
Last Week’s Links
Last week had 3 scrumptious submissions.
Barefoot started us off with Introducing the Funzee Vibrating Anal beads. Need I say more? A great review (as always) for what seems to be a amazing product.
Then Mrs. Fever took us on a journey to art class, where she found Figure Drawing at its Hardest. Perfecting the human physique comes with its own challenges.
And to top off a great day, Charmer took off her pants in Got that Summer Feeling. Feeling beachy anyone?
You can read all of last week’s mmms here.
Mmm Makers
Week 128 Recommended Reads
Mmm’s on Medium
There’s a lot of nudity happening over on Medium. Old, young, men, women. You name it, there’s an image for you!
And this week begins a three-part story by Marie that you don’t want to miss.
Check those exciting additions out here.
Book of the Month
This book has been an emotional roller-coaster, I’m not going to deny. But it’s so wonderfully written, I hope you’ll embrace it, laughter and tears.
Week 128 Recipe
It’s Father’s Day this Sunday in North America, so here’s drink for all the Dad’s out there. A classic, with a twist!
Whiskey Ginger
Ingredients
CANDIED GINGER:
- 1/4 lb. ginger peeled and sliced into 1/8″ coins
- water
- Approx. 1/4 lb sugar about 1/2 cup and 1 tbsp
COCKTAIL:
- 2 oz. whiskey
- 5 oz. ginger ale
- Lime wheel
- 4-5 candied ginger
- Toothpick
Instructions
CANDIED GINGER:
- In a medium saucepan bring, enough water to cover ginger to a boil. Add ginger and reduce the heat to medium low. Simmer for 30 to 35 minutes or until the ginger is tender and slightly pliable. Strain ginger, reserving 1 tbsp of water.
- Wipe the medium saucepan dry, then add cooked ginger, reserved cooking liquid, and enough sugar that equals the weight of the cooked ginger. Bring ginger to a boil, then reduce the heat to medium low. Stir frequently to keep any sugar from burning.
- Allow to simmer for 15-20 minutes or until the liquid has totally evaporated and the sugar begins to crystalize on the ginger pieces. Move ginger piece to a parchment lined baking and allow to cool completely. Store in an airtight container and it should keep for a few months.
COCKTAIL:
- Fill a rocks glass with ice. Add whiskey then ginger ale. Garnish the rim with a lime wheel. Thread the candied ginger pieces onto a toothpick then stick the end of the toothpick into the lime and serve.
This Week’s Links
For bloggers, Mmm Mondays opens Friday at noon (MST- that’s N. America) and closes Tuesday December 31/2024 at 6pm. If this is your first time joining the fun, please read the rules and grab a badge. You can add your post(s) below using the linky tool.
Don’t know how to take part? Find out how, here. You don’t have to have a blog! And we love images too!
Since you’re already here, take a second and read one or more posts (you’ll be glad you did!). And don’t forget to like or comment if they make you say Mmm too.
I always encourage sharing, so for any posts you may have missed, watch for them on Monday when I share them via Twitter.
For those on Medium, you can find the guidelines here.
What makes you say Mmm?
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