Night Calls (lisa Fugard)

The G-thon

Recently a team of British researchers focused on a mystery that has endured for decades. They left in search of the point G.

We do not laugh please because the study was conducted by a team of very serious King's College London and published in the Journal of Sexual Medicine .
I tell you right away, they returned empty handed and concluded that the G spot was a myth.

The study was conducted on a sample of 2000 women with genetically identical twins. In theory the twins should have a similar physiology and give the same answers to questions about the behavior of their privacy (zézette the inside). Now, researchers have not found more correlations between the responses of identical twins by two women who have no genetic heritage in common.

The study, released earlier this week, makes the following conclusions: the G spot is a myth, or at most a subjective concept, a figment of the imagination.

The G spot is named after the German sexologist Ernest Gräfenberg who described, in the 50s, this highly erogenous zone for some women.
Damn, there are some who do not have easy jobs! Sacred Ernest!
This concept was later popularized and promoted by women's magazines and some sexologists.

The fact that a team of British researchers did not find the G spot is not surprising in itself (Edith Cresson, get out of this body!).
What is curious is that the English think from the exploration of the famous G-spot It is strictly

phenomenal.

It is as if the Germans put in mind to develop the anthology of German humor from antiquity to the present day in 10 volumes.

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The family of the Little Prince grew

I was lucky and happy to receive my return from Paris a copy of The Little Prince in Catalan.

A big thank you to Elodie that gives me immense pleasure.

The family grew so:

German English


Basque Bosnian Breton

Catalan Croatian English


French Gaelic Greek

Hessians

Italian Japanese Latvian

Lithuanian Luxembourgish


Dutch Polish Portuguese

Swedish

Where will the next one?

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The riddle of Wednesday # 13

Published on January 6 at 20:35

Answer below

This being the first Wednesday of the year, here is the first riddle of 2010.

I chose to make a cékoidonc: a picture of object and to guess what is the object. Easy I say.

Wasisdas?

Sorry for the poor photo quality. It was taken during a party at a friend watered without flash but with a lot of Cabernet!

The first correct answer (the order of reviews authentic) will receive a little surprise.

course Marilou Yoyo, you do not play!

Good luck!

Well, the mystery did not last long today!

It O. Evian who wins the trophy!

In addition it was his first and the first response on the thread of comments.

Congratulations!

To receive a little surprise, give me your address by mail. You just have to click on "contact the author" at the top right

It was good to garlic peeler

How does it work?

Place a piece of garlic into the peeler. Roll the peeler by pressing the table. Thus, the skin comes off of the pod in a few seconds and you do not odor on your fingers.

Mââgique!

Thank you all for your participation.
Next riddle January 20

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Recipe Sunday so British - Scones

In 2010, I just realized a first.
And yes, do you realize, since my installation in older Britons, I have never made scones with my small hands.
Shame on me, I know. Because if there is a "cake" British, it's The scone, king of tea time.

And then there is no easier to do! Go ahead, you can eat any time of day. Personally, I prefer it to Sunday breakfast.

For twenty scones, you need

225 g raising flour *
1 teaspoon baking powder
25 g sugar 1 pinch salt

75 g salted butter 50 g soft
raisins
5 cup whole milk 1 egg beaten

For gilding:
1 egg yolk beaten with 1 tablespoon milk *

If you do not have in raising flour hand (like me), take the flour to which you added a packet of baking powder (11g).

Preheat oven to 180 ° C (gas mark 6).
Place flour, yeast and sugar in large bowl.
Add the butter and incorporate with your fingertips until the dough resembles a coarse crumbs.

Add raisins, beaten egg and half the milk. Mix until a ball. The dough should be soft but not sticky. If it is too dry, gradually add remaining milk.
Flour the work surface. Roll out the dough scones on a thickness of 1 cm. Expand circles 5 cm in diameter, using a pastry cutter or a glass and place them on a plate Cooking turning.
Reformer with a ball falls, then expand again spread to other circles.
Brush the circles with the mixture of egg yolk and milk.

Bake for 8-10 minutes until the scones are puffed and golden.
Remove the scones from the oven. Remove from baking sheet and let cool on rack.

The scones are eaten traditionally cut in half with butter or cream and jam. They are

the best out of the oven. However, if you do not want to cook everything at once, you can keep the disks of pasta in the refrigerator (two days) and cook them "on demand".