How Does It Feel to Be Fingered?

If done right, being fingered can feel good. It is a matter of personal preference. Some women enjoy fingering themselves and/ or others fingering them. To be fingered, if done properly, is a more controlled form of penetration due to the options of various movements and different areas that can be touched and or stroked at the same time.

Photo Credit:

winterpaysforsummer.blogspot.com link

Further Reading:

How does fingering feel? – http://wiki.answers.com/Q/How_does_fingering_feel

How Does Vitamin B17 Work?

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Vitamin B17 affects cancer cells, but the effect is not therapeutic. Normal cells have an enzyme called rhodanese, which inactivates the cyanide molecule of the Vitamin B17 while cancer cells lack this enzyme and thus the vitamin hastens their death. The vitamin can, however, not be used as a cancer cure because it would also intoxicate the healthy normal cells as well.

Photo Credit:

youtube.com link

Further Reading:

what is vitamin b17 used for? – http://www.ehow.com/about_5038800_vitamin-used.html

How to Make Perfect Scrambled Eggs

Scrambled eggs make a tasty and nutritious snack at any time. They’re also ideal as a side-dish, kids love them, and best of all, they’re so easy to make. For scrambled eggs that are light and fluffy and have plenty of flavour, try the following recipe.

To begin with, gather together everything that’s required as eggs cook quickly. Choose free-range over battery-hen eggs as these generally give a richer taste and stronger yellow colour. Low-fat milk is the best choice to thin the egg mix as full cream milk can dominate the taste and water may evaporate too quickly. About a teaspoon per egg should do the trick.

Place a non-stick frying pan or skillet onto one of the larger hotplates (to ensure an even temperature) and turn the heat to medium. If the pan gets too hot the eggs might burn; too low and fluffy curds won’t form.

While the pan is heating up, whisk the eggs and liquid together in a mixing bowl until they have a frothy and even-coloured appearance. Remember that air is the secret ingredient in great scrambled eggs, and that little bubbles mean a fluffier consistency. Don’t forget to remove any pieces of shell and spots of blood before transferring the mix to a hot pan. (An eggshell half is ideal for doing this.)

Now add about a tablespoon of salted butter to the pan and wait until it turns translucent and begins to bubble slightly. Go for the best butter available, and don’t use margarine. Some recipes suggest replacing the milk with extra butter, but this taste might be too rich for most people. If extra butter is desired, spread it on some toast instead.

Add the egg mix and leave it for about twenty seconds so that it begins to set. Using a spatula or flat wooden spoon, fold the eggs and push them towards the centre of the pan. Tilt the pan so that the runny mix can spread and begin to set. Repeat this folding process about every ten seconds, remembering to push the eggs rather than stir them so that fluffy ‘clouds’ of egg are formed.

When the last of the runny egg has set, but the mix is still quite moist, flip it all over to ensure even cooking and then transfer the golden puffs of scrambled egg to a serving plate. Don’t worry if the mix still seems a little soft, as residual heat will continue to stiffen the eggs for a few moments.

Add salt and pepper to taste. Cheese, onion, herbs, or a few cooked bacon bits may also be added according to preference. Garnish with parsley and enjoy!