7.15.08

sexy hourglass plumper LV Angel warms up in a photo shoot Added 4 minutes 29 seconds of video that show mature plump hour-glass LV Angel warming up in the first few minutes of a photo shoot.  This is the first in a series of clips in a "lost tape" that was overlooked because the same tape contained clips from another model that were captured first, subsequently causing me to forget that LV Angel had been on this tape at all.  Looking over the first few minutes, I recall how sexy and incredible LV Angel's figure is, but at times I can also remember how tricky it was to position this woman just right for the photos that I wanted to take!  Sure, this is one sexy woman, but she was definately not used to modeling for a website.  SSBBW Candy Godiva is holding the cam, so at times there is a little bit of shaking that makes this clip look right out of reality TV or something, but Candy manages to hold the cam still for long enough to capture the elegant curves of this plump sexy red-head.  LV Angel was a bit shy even though she had been in several group sex situations in the past where photos were taken.  When the focus was just on taking pics, she is just a tad bit awkward and she doesn't quite know what to do at first.  It's as if she feels strange being naked in front of a few people who aren't trying to jump her from the moment the clothes hit the floor!  Just when a photo is taken, her legs seem to snap shut like a venus fly trap, even though I wanted to take several photos that showed her sexy body from different angles in the same pose.  After a while she gets it though, and she finally loosens up just enough to allow me to grab her myself and put her body just where I want it.  At the end of the clip LV Angel pulls out the lotion and that will be coming soon in LV Angel's section of the member's area.  While LV Angel's section on this tape was initially overlooked, this clip will be captured to completion now that it has been found.  The notes are quite clear, but because of the heavy production of video clips lately, the notes for this tape were several pages back and were not found until a review going way back was done.  There are a few other clips that will be coming out now that the notes have been reviewed, and some will feature Dianne in clips that were originally produced for another website that no longer has a member's area at all. Previous updates featured some of the tips I've picked up on saving gas, but this time I wanted to add some cajun cuisine cooking tips.  If your a fan of smoked sausage (no pun really!) like we are in the deep south, whipping up a pot of "read beans and rice" is really cheap and easy. Just a pound of smoked sausage, two cans of red or white beans, and 2 cups of rice.  My cajun style red beans and rice would be better using a local brand of red beans that are already spiced up and cooked down a little, but if you've got a half hour you can really turn an ordinary can of red beans or even white northern beans into the same cajun style beans quite easily.  I like to cut up a whole onion and throw that in the pot.  Then I slice up one pound of smoked sausage (I'm partial to Richard's brand but it's not going to be found everywhere because it's produced locally), and cut the rings in half and toss them in.  After cooking the sausage until it's just turned a little darker than it is out of the pack and letting the onions get translucent, I open up 2 cans of beans and pour them in.  I'll usually use a little water to rinse the bean juice out of the cans, but just enough water so that the contents of the pot are loosened up a bit.  I'm careful not to add too much water or the beans will come out too watery.  I've also cleaned the top of the cans meticulously before opening them because I used to work in a supermarket and who knows what's on the lids of those cans!  I've started the process of the beans while waiting for the water in the rice pot to come to a boil, using 4 cups of water for 2 cups of raw rice.  That way, the beans can cook for the entire 20 minutes that the rice takes plus another ten minutes until the beans really start cooking down.  I know when they are done by the color of the remaining water and the way it cakes onto the sides of the pot, but that takes some practice.  I haven't added more than a half cup of water to the juice that is already in the bean cans, so the liquid will get quite thick and dark.  When I cook the beans, I only bring them to a boil and then turn the heat way down so that the water is barely boiling at all.  The only thing I add to the beans is about 1.5 teaspoons of salt and about a half teaspoon of pepper, because the person I'm cooking for likes to add hot sauce to taste instead of having it in the beans already.  Sure, cleaning up and washing dishes might take another 20 minutes or so after eating, but when you do that work yourself your saving serious money over the course of a week.  I used to live on fast food, and there are still times when fast food is purchased for the sake of filming it's consumption, but day to day eating on the cheap requires doing some work.  Besides, every meal that I can cook myself is a meal that hasn't been produced by someone I don't know in a place I can't see!  Besides, cajun style cooking isn't about having a degree from "Le Cordon Bleu", it's about being resourceful like the acadians were when they were ejected from Canada by the British in 1755.