Mistress160's Abode: Celebrating New Year

MzAntonina spanking lyre_and_brimstone's
HCH play party bruises

You know how they say, however you spend New Year is how the rest of your year will be? Well, if that's the case sol and I have lots of serious kinky times with good friends and great food, to look forward to in 2011 :)

We drove down to Sydney last Thursday to stay with NotExcessive and bella_donna, and attend Hardcore Heaven on New Year's Eve. NotExcessive runs the 4WD BDSM Getaway group. We first met them both when we were part of the group's trip to Moreton Island last year. I also greatly admire NotExcessive's talent as a photographer. You'll see what I mean if you visit his 4WD BDSM Getaway site.

The food part of the trip got off to a great start, when we arrived after a very long drive to find pho for dinner, from one of their local restaurants. Pho is a traditional Northern Vietnamese soup:

Pho in Saigon, from Wiki.

Wiki says:

"Phở is served in a bowl with a specific cut of white rice noodles (called bánh phở') in clear beef broth, with slim cuts of beef (steak, fatty flank, lean flank, brisket)...

The broth is generally made by simmering beef (and sometimes chicken) bones, oxtails, flank steak, charred onion, and spices, taking several hours to prepare. Seasonings can include Saigon cinnamon or other kinds of cinnamon as alternatives (may use stick or powder), star anise, roasted ginger, roasted onion, black cardamom, coriander seed, fennel seed, and clove.

Vietnamese dishes are meals typically served with lots of greens, herbs, vegetables, and various other accompaniments such as dipping sauces, hot and spicy pastes, and flavor enhancements, such as a squeeze of lime or lemon. The dish is garnished with ingredients such as green onions, white onions, coriander, Thai basil (húng quế) (not be confused with sweet basil, Vietnamese: húng chó or húng dổi), fresh Thai chili peppers, lemon or lime wedges, bean sprouts, and coriander (ngò rí) or cilantro (ngò gai)"

You can see why having some was a good way to start the weekend. We followed this up with a serious seafood fix before the party:

Well fortified we headed off to Hardcore Heaven on Friday night. I wore what I wore to The Gathering's play party: Marquis De Sade leather corset:

and Marquis De Sade PVC skirt. I didn't take any photos at Hardcore Heaven because it's against party rules (never attended a play party ... but want to? Here's a BDSM For Beginners post about attending your first play party).

There were an enormous number of friends at the party, so many that we never got a chance to catch up with everyone. Other plans to meet new Fetlife friends also fell through, there were too many people to find new friends. The evening went by quickly. JadedDaddyK, sol and I were enjoyed watching play between AugustusSeizeHer and MFs_pussy when the count down to midnight began. It really was a great start to the New Year.

Afterwards we watched a scene between JadedDaddyK , wolve and lyre_and_brimstone. I had a glorious perverted view for part of this, helping to support the cross on which lyre_and_brimstone was restrained *evil grin*.

lyre_and_brimstone (you might like to read this Fetlife post about playing with her) later thanked me on my Fetlife wall for aftercare ("Thank you so much for your wonderful after care last night. Just that little bit of attention - water, provision of sugar, a warm shawl - was perfect. Much appreciated. xx") but to be honest I think all of us took part! bella_donna later wrote on Fetlife "It was really lovely to watch (and hear!). JadedDaddyK and wolve make a great torture team!", to which lyre_and_brimstone responded "All credit to those wielding the implements. It was truly a memorable and beautiful experience!".

You can see a photo of her marks on Fetlife here. They certainly were impressive, as you'll see later in the post. Speaking of marks, thank you so much to JadedDaddyK , wolve and NotExcessive for their scenes with sol:

His marks were still looking nice the next morning. JadedDaddyK and wolve used floggers on sol's upper back:

While NotExcessive used a mixture of floggers and canes on his backside:

Sol was amazed to see actual cane marks - NotExcessive used a lovely technique of fast paced light, extremely stinging strokes that concealed the heavier strokes within them. lyre_and_brimstone commented on Fetlife “This was so pretty to watch ... I was mesmerized.”

Taking the photos the next morning I couldn't resist running my fingernails over the welts:

We shared a wonderful slothful Saturday with NotExcessive and bella_donna, recovering from the party by watching Darren Aronofsky films and sharing a final serving of pho at what's regarded as the best pho restaurant in Sydney:

Photo by NotExcessive

Fuck, that meal was good.

On Sunday we headed over to MzAntonina and MacTheKnife's for lunch and an extremely fiendish CBT scene with needles, sounds and other forms of urethral torture. I'll post about that separately. We were due at AugustusSeizeHer's House of Wafflé for afternoon tea at 2pm but didn't get there until 4pm. That gives you an indication about the intensity of the CBT scene!

When we finally reached the House of Wafflé it was just in time to see lyre_and_brimstone showing her marks:

Here's AugustusSeizeHer taking the photo you'll find on Fetlife here:

Inside, over coffee and ice cream, MzAntonina made lyre_and_brimstone's wish to be spanked on her bruises ("I actually find being thudded or spanked on bruises really sweet. It is like the most deep, burning, grinding pain.") come true:

After a quick dinner at MzAntonina's, sol and I headed north in the car. We stopped at a favorite roadside motel about two hours up the highway (where the Iron Chef Vanilla Fuck Battle post took place). We were both still very turned on from the afternoon's scene with MzAntonina, and needed several orgasms before we could finally sleep...

So this was how we spent New Year. I hope all our readers shared a similarly happy and kinky experience :)

RECIPE FOR PHO

Making pho can be tricky - the whole dish depends on a complex stock. But if you'd like to try it, a good recipe is this one (swiped from Inside Cuisine) by Luke Nguyen of Fat Noodle:

PHO

2 kg (4 lb 8 oz) oxtail (ask your butcher to chop it into 3 cm/11/4 inch pieces)
4 tablespoons salt
1 unpeeled garlic bulb
4 large unpeeled onions
150 g (51/2 oz) unpeeled ginger
2 kg (4 lb 8 oz) beef brisket
185 ml (6 fl oz/3/4 cup) fish sauce
80 g (23/4 oz) rock sugar
1.6 kg (3 lb 8 oz) fresh rice noodles (you will need about 200 g/7 oz per person)
400 g (14 oz) trimmed sirloin, thinly sliced
4 spring onions (scallions), sliced
Freshly ground black pepper
Coriander (cilantro) sprigs
1 cup of bean sprouts
1 bunch Asian basil
2 bird’s eye chillies, sliced
1 lemon, cut into wedges
Spice pouch
1/2 tablespoon coriander seeds
1/2 tablespoon cumin
1/2 tablespoon fennel seeds
8 whole cloves
5 star anise
2 cassia bark, about 10 cm (4 inch) in length
1 tablespoon whole black peppercorns
40 cm (16 inch) square piece muslin cloth

In a large pot, submerge the oxtail in cold water, add 3 tablespoons of the salt and soak for 1 hour, then drain.

To make the spice pouch, dry roast each ingredient separately in a frying pan over medium heat until fragrant. Cool, then coarsely grind using a mortar and pestle or small spice grinder. Add the ground spices to the muslin square and tie up tightly in a knot. Set aside.

Heat a barbecue grill or char gill pan over medium-high heat and grill the unpeeled garlic, onions and ginger evenly for 15 minutes in total until all sides are blackened. Now peel the blackened skins and discard them, and then roughly chop. By doing this, the garlic, onion and ginger becomes sweet and fragrant, releasing more flavour into the stock.

Put the oxtail, beef bones, brisket and 6 litres (200 fl oz) of cold water in a stockpot and bring to the boil. While the stock is boiling, constantly skim any impurities off the surface for 15 minutes (this will ensure a clean, clear broth), then reduce the heat to a low simmer. Add the fish sauce, remaining 1 tablespoon of salt, rock sugar, garlic, onions, ginger and spice pouch.

Cover and simmer for 4 hours, or until the stock has reduced to almost half.

Strain the stock through a muslin cloth. Remove the brisket, set aside to cool, then thinly slice.

Blanch each portion of noodles in boiling water for 20 seconds. Drain, then transfer to a serving bowl. Place three or four slices of brisket on top of the noodles, followed by three or four pieces of raw sirloin. Pour over the hot stock to cover the noodles and beef.

Garnish with 1 tablespoon of spring onion, a pinch of black pepper and a coriander sprig to each bowl. At the table, add chilli, bean sprouts, basil and a squeeze of lime.