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On a weekend, ideally it would include lashings of Bovril drizzled over hot-buttered brown toastโฆI could push it to the Holy Grail of crispy crumpet at Christmasโฆ. What happened to fried bread?
I could happily ditch those deep-fried mars bars; just bring me back those crispy caramel-brown triangles drenched in oil. Their sharp tip makes for the perfect weapon with which to go pricking those runny fried egg yokes.
In the Middle East falafel and hummus bulge out of freshly-baked pita bread. Whereas in China and other Far Eastern countries a steaming bowl of rice porridge congee and pickled mustard stems is the preferred matutinal choice.
One of my most exotic daybreak meals was a spicy coconut noodle soup with fried beef lung at a roadside stall under a flyover in Kuala Lumpur. Just the ticket to tickle those sweat glands into action in the oppressive humidity.
Whilst lunch is the star culinary attraction, most Spaniards settle for biscuits and instant coffee dissolved into microwaved long-life milk of a morning. I am proud to divulge that I have managed to tempt my husband into following my Scottish ancestry by loading up on rolled porridge oats, or Scottish cement as he calls it with a dash of banana.