Welcome to Week 160 of Mmm Mondays, where we turn Monday woes into Monday whoas!
header image for Week 160 by cottonbro studio:
Strike a Pose
While the history of nude images goes back as far as humans, Boudoir photography is a fairly new endeavor. Or at least only in the last 100 years.
Not to be confused with erotic or pornographic photography, boudoir photography is a photographic style featuring intimate, sensual, romantic, and sometimes erotic images of its subjects in a photographic studio, bedroom or private dressing room environment, primarily intended for the private enjoyment of the subjects and their romantic partners (according to Wikipedia).
The word or term Boudoir comes from the French verb bouder (which oddly means to sulk), and began in upper class France, where women would pose in their private salons. With a change in art forms in the early 1900s, boudoir found it place by emphasizing glamour and natural form.
In WWII the rise of pin-ups girls took the world by storm, the US government even using images for propaganda and encouraging young men to go to war with “sex sells” posters.
With the introduction of digital photography and the internet, boudoir has changed and come along way. It is common for women to photograph themselves or have professional images taken to present to their partners or for their own personal uses.
As they say, the rest is history.
Last Week
Last week we talked about the gathering momentum of sexting.
Had our taste buds tantalized with Chocolate Pomegranate Bark
and read a short tale from MrsK, in My Wife Takes my Girlfriend for Dinner.
You can read all of last week here.
Week 160 Recommended Reading
Mmm’s on Medium
It’s been a full week on Medium, with a scrumptious variety of submissions.
Ryan Klemek shared I Lost My Virginity Before I Masturbated For the First Time
Kinky Katie talked about her preferences in What I want from my Dom
Glenn M Stewart shared a memoir about sexual incidents in A Few Bawdy Tales
MrsK told a story about second chances in Door to Redemption
Laura Knapke shared a delicious recipe for Philly Cheese Ground Beef and Rice One Pot Dinner
Jackson Goode shared his Thoughts on Erectile Dysfunction
and Flure told a tale of a first times in An Intimate Tale of a Bisexual Couple on Their First Date
Find all of those, only on Medium!
Book of the Month
All the World’s a Wonder by Melia McClure
A playwright possessed by her muses. An actress desperate to succeed. A doctor haunted by lost love.
Three people cross time and space to meet through the playwright’s bizarre creative process: to create, she must become her characters; to tell her tragic story, the actress must speak from the grave; to heal his harrowing past, the doctor must surrender to his patient—the playwright.
Set in the surreal landscape of the playwright’s modern Manhattan, the glittering, treacherous Broadway of the insatiable Jazz Age, and the tranquil, spice-scented escape of a Grecian paradise, All the World’s a Wonder explores the nature and cost of creating art, the devastating persistence of love, and the redemptive power of storytelling.
This book has me rethinking the work of Muses. Just when I think I’ve got them figured out, a doctor changes everything.
Week 160 Recipe
Chinese cuisine is a favourite in my house. But of course, eating out has a cost and adds extra ingredients to your diet that may not benefit you. This make at home Chinese Lemon Chicken is just as good. Maybe better. And cuts out all the preservatives. Made in 30 minutes.
CHINESE LEMON CHICKEN
Ingredients
Chicken
- 21 oz 600 g chicken tenderloins cut into 1-inch pieces
- 1 large egg
- 2 tablespoons soy sauce
- 2 tablespoons Chinese shaoxing wine or white vinegar
- 1/2 cup corn starch
- 1/2 cup vegetable oil or canola oil
Lemon Sauce
- 1 tablespoon oil
- 3 teaspoons minced garlic
- 1 teaspoon minced or finely grated ginger
- 1/2 cup chicken stock or broth
- 2 tablespoons soy sauce
- juice of 1 lemon about 3-4 tablespoons
- 2 tablespoons sugar
- 2 tablespoons honey
- salt to taste
- 2 teaspoons corn starch dissolved in 2 tablespoons water
- 1 teaspoon sesame seeds to garnish
- thinly sliced green onions to garnish
- lemon slices to serve (optional)
Instructions
Chicken
- In a large shallow bowl whisk egg, soy sauce and wine. Add in chicken, mix well and allow to marinate for 20 minutes, covered.
- Place corn starch into a large baking tray. Pour chicken and marinade into the corn starch and coat chicken pieces evenly, lightly pressing the corn starch around the chicken.
- Heat oil in a large wok, pan or skillet over medium-high heat. When oil is hot (325°F or 165°C), shake off excess corn starch and fry chicken in batches in a single layer for about 5-6 minutes, turning half way during cooking, until golden and cooked through.
- Drain on a plate lined with paper towel. Discard oil and wipe wok/pan over with paper towel.
Sauce
- Heat oil over medium-high heat. Sauté the garlic and ginger until fragrant (about 30 seconds). Add stock, soy sauce, lemon juice, sugar, honey, and a pinch of salt. Whisk, bring to a simmer until the sugar dissolves.
- Whisk corn starch mixture into the simmering sauce and stir until thickened. Toss chicken in the sauce until evenly coated (about 2 minutes).
- Garnish with sesame seeds, green onions and lemon slices. Serve.
Notes
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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