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| Welcome Perverts of the Intellectual Persuasion
The key to wooing Mariana Trench? Any man who would write me love letters and take his time in learning about me, by reading between the lines here - this clever man can seduce my mind and can therefore have my body. Now, if he also seeks and finds my soul, I'll be his forever.
Please check out my Directory of Erotic Poetry and Prose - Yummy
 
Kama is the enjoyment of appropriate objects by the five senses of the soul. The ingredient in this is a peculiar contact between the organ of sense and its object, and the consciousness of pleasure which arises from that contact is called Kama. - The Kamasutra
This blog will predominately consist of my erotic poetry and prose, combined with art from around the world. It features discourse on culture, philisophy, humor, quotes etc. and some of my favorite things to stimulate all your senses:
"Kitsune" is Japanese for fox. Foxes are a common subject of Japanese folklore. Many stories depict them as intelligent and sexual spirits that take the form of human females. In Japanese, "kitsu-ne" means come and sleep, and "ki-tsune" means always comes.
ARTWORK TOP LEFT "Red Head" BY: Jacob Collins
I, Mariana_Trench_ allow any Hookup.Date Naughty Affair Dating blogger to mention me and/or use a link to my blog, a blog post, my profile photo/s and/or a link to my profile with my name in it for the purpose of networking, communication, and creating fun and games on the website....or just plain perving! To be used in blogs, email and groups. I realize that getting my name out there is a way to increase my odds of finding like minded people with whom I wish to communicate.  |
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Mardi Gras Poem Series #4: Reverie
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Posted:Mar 8, 2011 4:35 pm
Last Updated:May 22, 2011 10:53 am
18561 Views
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A little breathless,
The woman asked the man -
And he answered
Without words.
The mirror foggy,
The trembling scent of jasmine,
Clementines in a turquoise bowl,
Languid movements, and
A blinding of silk,
Without her eyes,
She could at last see
(bliss)
When she awoke,
Things were never the same.
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Mardi Gras Poem Series #3: Transformations
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Posted:Mar 8, 2011 4:22 pm
Last Updated:May 22, 2011 10:59 am
16793 Views
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One by one, the feathers dropped
He was plucking her,
His fingers across her strings, and she lay
Softly, softly...her yes, a concert,
Men and women clanging together, the grind and the push
Of music against the close walls, smelling of bourbon
Plucking her, his fingers caressing,
She was a downy swan, a barn owl, a garish parrot,
Some fragile hummingbird
A fluttering creature between his fingers,
The feathers dropped quietly,
Her greedy lips grasped his swollen cock
She draw one of the feathers across his shaft,
Shuddering
Softly, softly...his answer,to play her
Outside, the party seemed endless, a
Cacophony of gluttony
But inside was a bird taking flight, a hot jazz riff
Inside,was taking, and trembling
and
Softly, softly... wet fingers sinking, plunging,
Kissing across his chest and down his body,
Ravaging, ravishing...
Consumption, till like a bird his voice took flight,
Flew up, and spiraled around the room -
Two birds, hollow-boned and black-blinking eyes...
Two chambers of wood and sinews...
Bones and metal fastenings, the notes soaring,
Jumping about, heavy moaning sounds...
Harder...
Against her in rhythm,
Her fingers stroking...in rhythm...
Each playing, a jazz duet,
Harder...harder...his mouth like a timpani now,
And back, with her quiet eyes,
No more was she a bird, yet
Her body hot and wet, feathers adhering,
At last -
The quiet flute softness,
Gave way to just the smell of her perfume,
Dishelved, settled, sleeping against him,
She returned to human form.
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Mardi Gras Poem Series #2: A Chinese Wind
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Posted:Mar 6, 2011 4:34 pm
Last Updated:Mar 22, 2011 8:48 am
16632 Views
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A Chinese wind blew,
Feathers danced across her spine,
Rising up, the flesh awoke,
Like pebbles skipping across a pond –
Disturbing the calm, briefly,
Some silken moaning,
The pebble dropped down to the stillness
Yet, she continued to devour his heart,
And that Chinese wind blew.
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Mardi Gras Poem Series #1: The Mask Within
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Posted:Mar 6, 2011 4:12 pm
Last Updated:Jan 28, 2015 4:56 am
16984 Views
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What does it mean to be truly naked?
She wears it like a mask,
Each time she comes for him.
Beneath her skin, she is
Another woman - And another –
A mirage within a dream…
Like endless reflections, a carnival game.
Her unclothed body might as well be
Wrapped in a shroud,
A ghost of flames -
She is heat, and smoke…he can sense her
Without the need to see her flesh
Her tongue, her lips, conspiring to
Conceal,
Revealing only what she carefully scripts.
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In honor of ChrisP: I was feeling bold
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Posted:Mar 5, 2011 5:41 pm
Last Updated:Mar 16, 2011 4:05 pm
18238 Views
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So I decided to reveal... 1/4 of one of my breasts. Dirtygirl made me do it. To learn more, please see: [post 2571818]
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Valentine's Day....Pondering My Life as a Single Woman
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Posted:Feb 13, 2011 2:46 pm
Last Updated:Mar 8, 2011 4:55 pm
21421 Views
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I have nothing more to give you than my heart. - Spanish saying
Here is my heart, guard it well. - French saying
 
I have no significant other this weekend. Some of you are undoubtedly in the same place. Some of you have indicated you are pleased by this, or that this is the place you need to be at. I'm not. I would like a boyfriend. However, life does not always present things as we would wish. This is my reality. I accept it. But, I could not help but consider the situation, and wanted to share my thoughts with you here.
To give my affections, for any of us to give our affections - this is risky. As the French saying above says 'guard it well.' I haven't always minded this advice myself. I've let my guard down, and passed the safe-keeping of my heart along to unworthy others. It's been stomped, smashed, squished, spat upon, and verbally abused. I'll go so far as to say it will never be the same. Some things in nature grow stronger when there is a break and following this - a healing. Scar tissue is thicker than regular tissue. I've got scar tissue in my left eye from a laser surgery procedure I had about 10 years ago. My retinal lining was about to detach. If I had not had this procedure, I'd be blind in my left eye today.
I'm not sure the heart works like this. My intellect surely does. I've definitely got a much better idea today - after failures and mistakes - as to what I want in a man. I think it's safe to say I have learned a great deal over the past 20 years or so about what comprises a healthy vs an unhealthy relationship. About what I need to make me happy. What I seek in a relationship. I try very hard to take any challenging situation or experience and see it as an opportunity for growth and improvement. So this would be the scar tissue metaphor at work.
On the other hand, I also notice I am far less fun and easy going compared to the 26 year old me. 10 years has caused some damage that will never be undone. I remember being much more open to experiences, and to life. I remember having so much more energy and so much more passion about my world. Now I often see the world as a place to escape from. That's a sad reality. I think it's safe to say this has come from having been deeply hurt repeatedly over the years. An animal will learn to cower from the elements. The elements are simply doing as Mother Nature directs. It's all predictable and unavoidable. Part of 'growing up.' Nevertheless, I'd really like to give my heart again.
Are there any of you out there who feel passionately that you too would like to give your heart, to the right and worthy person for you? How do you decide who is the right partner for you? Do you have a list? What are your criteria? I'm providing some of mine below. I'll finish up by adding that half a dozen people have said I'm in the wrong place, if this is the kind of man I seek. I refuse to believe this. I know there are Hookup.Date Naughty Affair Dating men who match the below description. As to if they are in my time zone, this appears to be another story.
a. Intelligent
b. Kind and Moral
c. Sensual and Sensitive
d. Sexually Dominate
e. Financally Stable
f. Emotionally Available and Stable - I need a man who can say freely how he feels about me, and express it in word and deed- often
g. Cultural/ Well-Traveled/ Open-Minded - Being creative, and interested in travel myself, this is an important area for me
h. Single
i. Physically Appealing - there has to be that spark, right?
j. Embracing Me as an Artist/Writer/Creative Woman
So, now you know why I'm single! (Sigh)
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Fresh Mango Sorbet with Pomegrante and Lycee Fruit Garnish
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Posted:Feb 13, 2011 9:19 am
Last Updated:Feb 13, 2011 2:21 pm
17159 Views
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3 fresh mangos, peeled, stones removed
250g/8¾oz icing aka confectionary sugar, sifted
2 lemons, juice only
Pomegrante seeds, mint leaf
lycee fruit slices
Preparation method
1.Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.
2.Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.
3.Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. Serve in martini glasses or similar.
4. Garnish with pomegrante seeds, lycee fruit, and mint.
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Strawberry Rhubarb Pie
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Posted:Feb 13, 2011 8:50 am
Last Updated:Feb 17, 2011 9:17 pm
17463 Views
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Ingredients
3 cups rhubarb stalks cut into 1/2 inch pieces (Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.)
1 cup strawberries, stemmed and sliced
1 cup sugar
3 Tablespoons of quick cooking tapioca
1/4 teaspoon of salt
1 teaspoon of grated orange peel
Unbaked pastry for two-crust 9 inch pie
(If making a 10 inch pie, or just want more filling, use 4.5 cups of rhubarb, 1.5 cups strawberries, and 1 1/4 cup of sugar)
Method
1 Preheat oven to 400°F. Mix the rhubarb and the strawberries with the sugar, tapioca, salt, and orange rind. Let sit for 10 minutes.
2 Turn into a pastry lined pan. Top with the pastry, trim the edge, and crimp the top and bottom edges together. Cut slits in the top for the steam to escape.
3 Bake at 400°F for 20 minutes, reduce heat to 350°F, and bake an additional 30-40 minutes longer (40 to 50 minutes longer if doing a 10-inch pie). Cool on a rack.
Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken.
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Coconut Cream Pie
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Posted:Feb 13, 2011 8:45 am
Last Updated:Feb 14, 2011 3:32 pm
16948 Views
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The Pie Shell
Mix one cup of flour with half a cup of vegetable shortening and add 3/4 tablespoon salt. When the dough sets a little add 1/4 cup of cold water. Roll out the dough with a rolling pin and shape it according to the pie pan.
The Filling
The next step in making coconut cream pie is the filling. Mix 3 cups of half and half with 2 eggs, 3/4 cp sugar, 1/2 cup flour and 1/4 teaspoon salt. Stir the mixture in a saucepan on a low flame.
The Coconut Flakes
Take one cup of shredded coconut and toast it. This can be done by baking the coconut in the oven set at 350 degrees for 5-7 minutes.
Add three quarters of the toasted coconut in the pie mixture along with one teaspoon of vanilla essence. Pour everything into the pie shell and chill the contents for around 3 hours.
The Final Touch - Toppings
After the coconut pie filling has firmed, cover the top of the pie with whipped cream and sprinkle the remainder of the toasted coconut flakes over the cream.
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Creme Brulee
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Posted:Feb 13, 2011 8:20 am
Last Updated:Feb 13, 2011 1:07 pm
17368 Views
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Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
Directions
Preheat the oven to 325 degrees F.
Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil.
Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins.
Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.
Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top.
Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
Using a torch, melt the sugar and form a crispy top.
Allow the creme brulee to sit for at least 5 minutes before serving.
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Classic Coeur a la Creme with Raspberry Coulis and Fresh Berries
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Posted:Feb 13, 2011 8:09 am
Last Updated:Feb 13, 2011 1:05 pm
17278 Views
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Ingredients - Raspberry Coulis:
2 cups raspberries (about 12 ounces), rinsed
3/4 cup Simple Syrup, recipe follows
1 1/2 tablespoons fresh lemon juice
1/2 tablespoon cornstarch
Directions for Coulis: Yield: 2 cups
1. Bring the raspberries, syrup, and lemon juice to a simmer in a heavy medium saucepan over low heat.
2. Simmer, stirring occasionally, until the berries are very soft, about 8 minutes.
3. Sprinkle the cornstarch over 2 teaspoons cold water and stir to dissolve.
4. Pour into the simmering raspberry mixture.
5. Cook, stirring occasionally, until the sauce thickens, about 3 minutes.
6. Strain through a fine-mesh sieve into a bowl; discard the seeds.
7. Cool completely, then cover and refrigerate until ready to use.
8. Freeze any leftover coulis in a plastic container for up to 1 month.
Ingredients � Simple Syrup:
1/2 cup sugar
1/2 cup water
Directions for Simple Syrup: Yield: about 3/4 cup syrup
1. Combine the sugar and water in a small saucepan and bring to a boil over high heat.
2. Reduce the heat to medium-low and simmer, stirring occasionally, until the sugar dissolves, about 3 minutes.
3. Pour the syrup into a container and refrigerate until completely cold, about 45 minutes.
4. The syrup can be stored in an air-tight container in the refrigerator for up to 1 week.
Ingredients- Coeur a la Cr�me:
4 ounces cream cheese, softened
1/3 cup plain yogurt
4 teaspoons granulated sugar
1 teaspoon very finely grated lemon zest
1/4 teaspoon lemon juice
1/4 teaspoon vanilla extract
Pinch salt
Raspberry Coulis, for serving, recipe follows
6 fresh raspberries, for garnish
Fresh mint leaves, for garnish
Directions for Coeur a la Cr�me:
1. In a medium bowl, combine all of the Coeur ingredients and beat together with a whisk until smooth.
2. Strain the mixture through a fine sieve.
3. Line a 6-ounce, shallow heart-shaped ceramic ramekin or 6-ounce shallow oval ramekin with dampened cheesecloth.
4. Pour the cream cheese mixture into the ramekin and fold the over-hanging cheesecloth over the top.
5. Refrigerate the mold in a shallow dish to catch any drips for at least 4 hours, and up to 2 days.
6. To serve the dessert, unmold the Coeur and carefully peel away the cheesecloth.
7. Place the Coeur on the center of a dessert plate, smooth side down.
8. Allow to sit at room temperature for about 20 minutes before serving.
9. Drizzle the raspberry coulis around the plate and garnish with the fresh raspberries and mint.--------------
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Cherries Jubilee
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Posted:Feb 13, 2011 7:58 am
Last Updated:Feb 13, 2011 7:59 am
15878 Views
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Ingredients
4 tablespoons unsalted butter
1 1/2 cups sugar
2 pounds bing cherries, stemmed and pitted
1 cup orange juice
1 1/2 oranges, zested
1 1/2 tablespoons cornstarch
1 1/2 tablespoons cold water
1 1/2 cups cherry brandy
1/2 pint high quality vanilla bean ice cream
Directions
1. In a large saucepan, over medium heat, melt the butter.
2. Stir in the sugar and cook for about 2 minutes, or until the sugar dissolves.
3. Add the cherries, orange juice, and orange zest.
4. Saute for 2 to 3 minutes.
5. In a small cup, stir the cornstarch and water together to form a slurry.
6. Stir the slurry into the cherry mixture and cook for 1 minute, until thickened.
7. Remove the pan from the heat and pour the brandy over the cherries.
8. Place the pan back on the heat and carefully shake the pan several times to ignite the pan.
9. If the pan does not light, use a match to flame the cherries.
10. Divide the ice cream between 2 shallow bowls.
11. Spoon the cherry mixture over the ice cream and serve.
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Chocolate Dipped Strawberries with Champagne
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Posted:Feb 13, 2011 7:49 am
Last Updated:May 21, 2012 11:45 pm
15542 Views
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Ingredients
1 bottle of your preferred sparkling beverage, chilling
2 elegant glasses, chilling
2 pretty plates, chilling
1 pound of medium-sized whole strawberries
4 ounces semi-sweet chocolate
Directions
1. Microwave chocolate in a glass bowl, stopping after 30 seconds, then every 10 seconds until almost melted.
2. Stir until smooth and glossy.
3. Wash strawberries and pat them dry (any moisture from the fruit will spoil the texture of the melted chocolate).
4. Dip each strawberry into the melted chocolate, covering the lower half of the strawberry.
5. Place on a baking sheet lined with wax paper.
6. Refrigerate for at least 1 hour.
7. Serve with the chilled beverage, on the chilled plates
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To link to this blog (Mariana_Trench_) use [blog Mariana_Trench_] in your messages.
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