Message-ID: <5833eli$9711242030@qz.little-neck.ny.us> X-Archived-At: <URL:http://www.netusa.net/~eli/erotica/assm/Year97/5833.txt> From: The Bear <thkbear@earthlink.net> Subject: RP: Holiday Recipe (mf bd nc? humorous) Newsgroups: alt.sex.stories.moderated,alt.sex.stories,alt.sex.bondage Followup-To: alt.sex.stories.d Mime-Version: 1.0 Content-Transfer-Encoding: 7bit Content-Type: text/plain; charset=us-ascii X-URL: news:alt.sex.stories.moderated?ALL Path: qz!not-for-mail Organization: The Committee To Thwart Spam Approved: <usenet-approval@qz.little-neck.ny.us> X-Moderator-Contact: Eli the Bearded <story-admin@qz.little-neck.ny.us> X-Story-Submission: <story-submit@qz.little-neck.ny.us> X-Original-Message-ID: <65c2ku$ck4@chile.earthlink.net> Disclaimer: This article contains scenes of an adult nature, depicting nudity and sexual intercourse If such scenes offend you, or you are of an age that viewing such material is illegal, please stop reading now. Still here? Enjoy! ************************************************ I wish to share a special recipe with you, one appropriate for the holidays. It is "Goose with Sausage Stuffing". Begin by selecting your "goose" carefully. Look for plump breasts and firm thighs. I selected a young blond lady, a casual acquaintance: Casual enough that she didn't know of my gourmet interests, and acquaintance enough to share a drink with me. Marinate the bird for 2 hours in a spiced red wine or sherry. I used a nice red wine, fortified with brandy. The spice I chose was conversation. The conversation soothed her, and the strong drink set her gently to sleep. Prepare the bird by trussing the wings and legs, taking care that they won't pull loose. I used some short, broad leather straps. I folded her arms at the elbows, and gently pulled the strap tight around her wrist and upper arms. I bound her legs the same way, but added an additional strap. It attached to each leg just above her knees, and was buckled across her back, pulling her legs into a spread-squat position. Next, clear out the bird's body cavities. I slid her panties carefully over her taut bottom, exposing her firm buttocks and slippery slit. Close off the upper body cavity, to keep the stuffing in place. A red ball gag did this very nicely. I decided to wait, at this point, until my "goose" had regained her senses. I passed the time by teasing her exposed slit with my tongue and a feather. I knew that if I wanted to "pre-heat" my bird, it was best done while her defenses were down. Her clit was firm, and her pussy lips open well before her eyes were, and she moaned and squirmed in her sleep. I also manually inspected the breast meat, to ensure that it was of good quality. It seemed a trifle small at first, but soon swelled beneath my touch, assuring me that it was indeed of the best quality. When she had her eyes open, I decided to share the rest of the recipe with her. The book said that I should grease the inside of the bird by rubbing a handful of butter into the body cavity. It was quite specific, saying that I should put my entire hand in, if I could, and rub it around. I started with one finger, pressing it in between her thighs. As soon as she had loosened up, I inserted the second, working my hand around vigorously. The Goose responded so nicely that I added my index finger, and she added some lovely hip-twisting movements. I pulled out, to get more butter, just as she was ready to come. I finished her off with my whole hand, fisting her energetically while she arched her back in orgasmic spasms. The recipe warned that, on some birds, the breast meat might be dry, and recommended that it be inspected and buttered to taste. My bird began flapping her arms at this point, trying to cover herself as I opened her blouse again. As entertaining as her struggles were, I couldn't let them distract me from this important detail. Her breasts were indeed dry, but seasoned butter soon cured that, and gave them a marvelous taste as well. Satisfied with the quality of the meat, I proceeded to the next page: The stuffing. The recipe called for sausage stuffing to be forced into all of the body cavities until the bird is full. I proceeded with enthusiasm. The bird was equally enthusiastic when I removed her gag. I gave her a simple option: In her mouth or in her ass. She responded by taste-testing the sausage, and I stuffed her full. After replacing the ball gag, I stuffed my sausage into both of her other cavities anyway, of course: If you aren't going to follow a recipe accurately, you shouldn't bother with one at all. After that was done, the recipe said to cook the bird in it's own juices, turning it regularly. I used a light riding crop on her upturned buttocks to warm her up. The recipe also suggested that I take small tastes of the bird as it cooked, particularly from the thighs and the edge of the breast meat. Ever the dedicated gourmet, I set to work. Between the riding crop, my tongue, and my fingers, I managed to get my bird hot enough that her pussy was ready to set off the smoke alarm. Finally, after about two hours of simmering, the dish was ready. She was so desperate for an orgasm that she tried to scream through her gag when I pulled her panties back into place. I continued giving her crotch rubs for several minutes more, to make sure that she had completely soaked her panties. I set her on a serving cart, with a white-lace cloth over it, and arranged the garnishes around her. The look of surprise on her face was delightful, as were the faces of my guests, when I wheeled her into the dining room, thighs up and spread, ass first. Her face showed shock, horror, and lust. Theirs showed delight at seeing such a lovely dish, trussed up and ready to eat. I stood back and enjoyed the show. The flash of silverware, and the rip-snip sound of the dressing being removed is always so festive. Between the dinner knives, and a few pairs of scissors, my guests had her clothes cut away in moments, leaving her completely nude. The recipe book says that this dish serves up to 8 people, but five at a time seemed to be the practical limit. I have some lovely holiday photo's of that scene: She is laying on a silver serving cart, her head lolling back off of one end, and her tight, round bottom sticking off of the other. One guest is straddling her body, one breast in each hand, getting the titty-fuck of his life. Another is between her taut thighs, stuffing her with his sausage. A third stands at her head, as she licks and sucks him madly. The last two are standing to either side of her as she works them with her bound hands. Some of my guests offered to let me take their places, but I declined. I had had the joy of preparing the feast, and tasting her as she stewed in her own juices. Besides, I explained, I could always enjoy the leftovers. This is a rare recipe, in that the "goose" can enjoy the feast as much as the guests do. I have invited my goose back for Christmas dinner, and she said she might come, if she isn't tied up someplace else at the time. Happy Holidays! Replies Welcome The Bear thkbear@earthlink.net -- +--------------' Story submission `-+-' Moderator contact `------------+ | story-submit@qz.little-neck.ny.us | story-admin@qz.little-neck.ny.us | | Archive site +--------------------+------------------+ Newsgroup FAQ | \ <URL:http://www.netusa.net/~eli/erotica/assm/> .../assm/faq.html> /