Take an onion the size of a tennis ball," I said. "Chop it up. Heat the pot, put a little oil in there, then turn the heat down and let it get brown. ...ou gotta do it slow." Is that sauteeing?" she asked."No, with sauteeing, you can crank the heat up. All you want to do with sauteeing is get the onion to sort of turn translucent. This is caramelizing. Different texture. Different flavor. You'll see. And the grease? That can be from the bottle. Or you can brown your meat if it's got enough fat,. At forty-two, I am still slim, fit and attractive. I have been married since I was twenty-two and still love my husband, Tom, who loves me. Sex with him remains very satisfying. I am multi-orgasmic and, when we fuck, Tom rarely fails to elicit an orgasm, often two, and sometimes more. In turn, I think his cock is a thing of beauty. I love to suck it, run my tongue along is length and tease the wonderful bulbous head. A head that still feels so good when it enters me! Tom was the third man to. More

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