by Ryker Suicide

This is my VERY coveted recipe for Chicken Enchiladas. I have kept it to myself long enough…time to release it into the world 🙂 I serve each enchilada on a bed of shredded lettuce, topped with a favorite combination of garnishes (this can include your favorite salsa, sour cream, diced jalapenos or your favorite pepper, and of course, fresh cilantro!), and sided with black beans and Spanish rice. This recipe serves 8. Typically I only cook for 2-4 so I always save half of the filling and freeze it for a quick and easy dinner for later! Also, left over enchiladas are great for breakfast served over lettuce and eggs! Enchiladas con juevos anyone? Nom nom nom….

Ingredients Tacos:

• 1 can of black beans
• Lime juice
• 1 bundle of fresh cilantro
• 1 can of diced tomatoes/peppers
• 4-5 cloves fresh garlic
• 1 lb of chicken thighs or breast (I prefer thighs because they are so tender and pull easy, but breast is good too)
• 1 can of enchilada sauce
• 1 28 oz can stewed tomatoes
• 5 green chilis (finely diced)
• 4 chipotle peppers soaked in adobe sauce (also finely diced)
• 2-4 tablespoons of adobe sauce from peppers (to TASTE, this sauce is a little on the spicy side. I tend to go overboard with it. I figured a normal person would use about half of what I use haha!)
• 1 red or yellow onion (your preference, I like it both ways)
• Ground cumin, salt, pepper, taco seasoning
• Shredded cheese-Mexican blend
• Corn tortillas (about 16 or so)
• Spanish rice
• Sour cream
• Your favorite salsa – I think a fresh goes best with this dish
• Shredded lettuce
• Flour (for dredging)

Preparation:
1) Pat chicken dry to ensure even browning. Season with salt/pepper/cumin. Dredge in a blend of taco seasoning and flour. Brown evenly on each side in large sauté pan coated with olive oil until cooked through. Sprinkle a bit of taco seasoning, cumin, and garlic powder while browning. Remove chicken from pan, set aside to cool.

2) In the same pan sauté diced onion, ensuring to scrape up any yummy brown chicken bits left in the pan. Once onions are just translucent, add 2-3 cloves of garlic (minced!) and sauté for 45 seconds or until deliciously fragrant. Add finely diced peppers, sauté for another minute. Add stewed tomatoes and cook for another 3 minutes or so, breaking up the tomatoes as you do this so they aren’t in such huge chunks. Turn heat down and pull chicken, then return chicken to pan allowing it to simmer a few minutes. Add a bit of adobe sauce to taste. Then sprinkle entire mixture with flour to allow it to set. You can add a bit of taco seasoning too if you think it needs more flavor.

3) In a large casserole dish add a nice full ladle of enchilada sauce to cover bottom of dish. Fill corn tortillas** with chicken mixture, sprinkle with some cheese, roll and set in dish. Repeat until dish is full. Then ladle remaining enchilada sauce over enchiladas and top with loads of yummy cheese until covered. Bake at 350 until cheese is melted and JUST BEGINNING to brown.

While enchiladas are baking, make up a batch of Spanish rice, add a bit of cumin and any other seasonings to spice it up to your taste. While the rice is cooking, you can start on the beans.

First sauté about a quarter to a half of a yellow onion in a pan until onions are tender and translucent, add 2 cloves minced garlic and sauté until aromatic. Then add beans and mix well. Then add a few squirts of lime juice (to taste) and about a half of a can or so of diced tomatoes/peppers. You can also add some green chilis here too if you’d like, I usually do. Then throw in as much chopped fresh cilantro as you’d like. I go heavy – I love cilantro. Again, this is to taste. Let beans simmer on low to keep warm until enchiladas are ready, which they should be about now 🙂

I serve two enchiladas over a bed of shredded lettuce, with beans and rice on either side. I top the enchiladas with salsa, sour cream, diced scallions (optional), and fresh cilantro. You can also top with fresh diced jalapenos! Get creative 🙂

**Hint: when using corn tortillas, it helps to heat them in the microwave for 30-60 seconds to make them warm and pliable since they will crumble less.

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by Blogbot

Let’s talk about sex, love, body dysmorphic disorder, and self-acceptance. This Sunday our very special in-studio guests will be author Monah Li (Beauty and the Feast – a Hollywood Memoir of Binging, Purging and Healing), gender writer and commentator Yashar Ali, and SG’s Red, White and Femme post-feminist columnist Darrah de jour. Prostitute and porn star turned academic and sexologist Annie Sprinkle – who has much to say on the subject of our society’s fat-phobia – will also be calling in.

Tune in to the world’s leading naked radio show for two hours of totally awesome tunes and extreme conversation – and don’t let yo momma listen in!

Listen to SG Radio live Sunday night from 10 PM til Midnight on Indie1031.com

Got questions? Then dial our studio hotline digits this Sunday between 10 PM and midnight PST: 323-900-6012

And cyberstalk us on Facebook and Twitter.

[..]

by Laurelin

The holidays are upon us. Halloween is over, and even with the turkey worshipping holiday only a few days away I find the world around me skipping over the gluttony and jumping right into the greed of the Christmas season. It’s everywhere: the commercials on TV, the lights going up all around my beautiful city, and my roommate bringing home scented candles that fill the house with the scent of peppermint and evergreen. I can’t help but feel a bit like the Grinch when his heart grew and burst out of that little metal box– I love this time of year. It makes me hopeful, the end of the year. Gathered with family, ready with friends to start a new year, a better year.

“It’s boyfriend season,” my friend Lindsay said the other night. We were appropriately perched at my bar just as I had gotten off of work, my ex having taken over for me. Sundays are weird, us working together. We need to be friends, so I stay even when my shift is through. I glanced up at him quickly, our eyes meeting for an awkward fleeting moment as I flashed back to Lindsay, nodding and clutching my pint of beer. My knuckles were white around the glass and I thought it might break. It didn’t. Neither did I. God, every minute here is like an hour, trying to not look like an asshole, trying not to just run screaming from the room. Winter is more like ex-boyfriend season. I seem to be on a roll starting the holidays on my own year after year. How festive.

Even with a few failures looming over my head I always feel lucky this time of year as well, impossibly lucky to have such an amazing family who supports me in everything I do. Never a word from my parents about who I was dating now and how it inevitably ended. Not a word about why I chose bartending, or why I chose writing. They know I chose a hard life, but one that makes me happy. I don’t have a husband or children to bring to Thanksgiving dinner or a lot of money in my bank account for retirement, I don’t have that amazing sense of style that my cousins have, the one that always makes me feel like I’m playing dress up no matter how nice I thought I looked when I left the house. I don’t have those things, but I feel lucky to have all of them, my family.

During the holidays we all sit by the woodstove in our slippers, and drink our coffee with Baileys and we talk. We talk about everything, and I feel so lucky to be the black sheep in a family who loves me. We remember when my brother was sick for years, and my family had no money so everyone would come to our house and bring food for Thanksgiving. We remember when my cousin Matt was fighting in Iraq, and my aunt and uncle were too heartsick to travel, so we all went to their house and decorated a tree and hung stockings from the fireplace. I had arranged for my friend Lisa who worked for the USO to send Matt and every man in his company Christmas care packages, and when I told my Aunt she said it was the best present, and we all cried.

I guess winter to me isn’t exactly boyfriend season– it’s the perfect season to be grateful for everything else that you have. It’s been another long year, a year of hard work and harder play. I know that I’m a little different than everyone else; still bartending, writing about drinking and ruined relationships. Just broke up with a new one, starting this new year alone. Again. Yes, I’m happy. Yes, seriously! Yes, I have more tattoos. No, you won’t like them. Pass my yellow duck slippers, I don’t know what I’m wearing but it’s not from The Gap and since the cousins showed up I feel frumpy. Pass the Baileys, we drink to my brother’s good health and his new marriage, to my cousin’s new baby and Matt’s safe return home. I might be in the midst of ex-boyfriend season, but it’s almost a new year, and we start it together. I can’t wait.

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by Blogbot

This Sunday hosts Nicole Powers (SG’s Managing Editor) and Lacey Conner (our resident recovering reality TV star from VH1’s Rock of Love and Charm School) will be joined by David J (of Bauhaus and Love & Rockets) who’ll be chatting about his new musicals, Silver for Gold (The Odyssey of Edie Sedgwick) and The Chanteuse And The Devil’s Muse (which sheds new light on the Black Dahlia Saga).

Tune in to the world’s leading naked radio show for two hours of totally awesome tunes and extreme conversation – and don’t let yo momma listen in!

Listen to SG Radio live Sunday night from 10 PM til Midnight on Indie1031.com

Got questions? Then dial our studio hotline digits this Sunday between 10 PM and midnight PST: 323-900-6012

And cyberstalk us on Facebook and Twitter.

[..]

by Blogbot

Artist / SG Member Name: JulesDoll or just Jules.

Mission Statement: Art is my religion. Paint is my passion. It’s buried deep into my soul, and under my fingernails. You will find me drawing and painting every day, like my life depends on it.

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by Ryker Suicide

I saw Fatality posted that she made these in The Kitchen Group, I asked her for her recipe but she said she sort of just did her own version of a very basic recipe. So I did the same. It was delicious! A fantastic autumn dish with a little kick. I have to credit Fatality for the pickled onion idea. ABSOLUTELY made the dish!

Ingredients Tacos:

• 1 can of black beans
• 1/2 can of Ro*Tel diced tomatoes with peppers
• Lime juice
• Fresh cilantro
• 1 clove of garlic
• 1 small butternut squash
• Olive oil
• 1 package of ground tofu “beef” bits (I love Smart Ground Original)
• 1 TBS Chinese 5 spice seasoning
• Ground Sage (to taste, I used about a TBS)
• Sea salt and fresh ground pepper to taste
• 1/2 TBS ground cumin
• Pickled onions (recipe follows)
• 3 diced peppers (jalapenos or serranos work great)
• Optional: Sour cream or yogurt (I used soy yogurt, to keep with the vegan theme)
• Corn Tortillas

Preparation:

Combine beans, Ro*Tel tomatoes, lime juice (I used a generous squirt of refrigerated lime juice), and about 1/8 of a cup of chopped cilantro leaves. Stir until warm, add 1 clove of crushed garlic and simmer on low stirring occasionally to prevent beans/garlic from burning.

In a large skillet heat olive oil (a few turns of the pan) until it begins to smoke. Add chopped butternut squash (about 1/4 inch pieces or so, whatever your preference is), ground sage (fresh would also probably work great here, I just didn’t have any on hand), salt/pepper, 5 spice, and ground cumin. Sauté for about 10 minutes until squash is very tender. Add “beef” crumbles and a pinch more of previously mentioned spices (to taste) and cook another 4-6 minutes until flavors have combined and are scrumptious!

Warm tortillas in a dry pan. Serve butternut squash/veggie ground mixture topped with beans, diced jalapenos/serranos, pickled onions, yogurt, and fresh cilantro.

Eat and enjoy!

Ingredients Pickled Onions:

• 1 cup of red wine
• 1 cup of red wine vinegar
• Approx. 1 TBS mustard seed
• Approx 2 TBS whole peppercorns
• 1/2 cup of packed brown sugar
• 2 tsp red pepper flakes
• 2 small yellow onions

Preparation:

Combine red wine and red wine vinegar in a pan over med-low heat. Stir in sugar until melted. Add mustard seed, peppercorns and pepper flakes. Add onions (I sliced them in half and then did thin slices). Heat over medium-high until boils. Transfer to mason jar and allow to pickle 8-12 hours (or longer). They keep for about 10-14 days in the fridge and are heavenly 🙂

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Blackboards In Porn is a highly amusing site that claims to celebrate “pornographers who go the extra mile when set dressing classroom porn and actually write something on the blackboard.”

Its anonymous but obviously British editor and webmaster, who we’re reliably informed has a BEng in Electronic Engineering and an MA in Screenwriting, focuses his or her considerable analytical and creative skills on the equations, diagrams, and notations drawn on said boards, checking for accuracy and scouring for greater meaning.

Though not a porn site ourselves (we like to think we’re naughty but not nasty, and pinup rather than pornography), we thought it’d be fun to set BiP some homework. Thus we challenged ’em to set their logical prowess loose on the chalk boards of SuicideGirls. Here’s what BiP came up with while checking out Nina Suicide’s Back To School photo essay…

WORK HARD AND DO YOUR BEST

Lessons in Life – universal
Computer Science – A-level/undergraduate level

There can be few better exhortations to students than this. Working hard and doing one’s best will always produce the finest possible results, either in the classroom or on the playing field. After any exam or sporting challenge there is no failure if one can say afterwards “I did my best.” (England footballers please take note.)

A game of Noughts and Crosses is underway on the blackboard. If this has been done by a student then it should have been rubbed off immediately (see post #9 re Wilson and Kelling’s broken windows theory). But if this is actually part of the lesson then a gold star should be awarded as Noughts and Crosses is a great introduction to many mathematical and computer science concepts from combinations and symmetry to artificial intelligence.

A first question to pose to the class would be how many games of Noughts and Crosses are possible (the game tree size)? A naive answer would be 9! = 362,880 (assuming X always goes first). However, many games will be over before all the squares are filled, and many more are simply rotations and reflections of others (in effect there are not nine, but only three starting places: corner, centre and edge). Taking these into account gives an answer of 26,830.

Devising an algorithm to produce perfect play is also a favorite challenge, exploring ideas such as backwards reasoning and recursion. These can then be applied to other, more complex games such as Connect 4 and draughts, through to unsolved games such as Reversi, chess and Go (with its game tree complexity of 10360).

However, if this is an attempt to teach the strategy of perfect play then one must hope that the teacher has picked a very poorly played game to illustrate what not to do. Assuming that X’s first move was in the corner (always the best start: of the then 73 possible games, assuming perfect play on X’s part, 71 result in victory and two in a draw), then O has immediately blundered by playing the far edge instead of the centre (where his/her only hope of a draw can come from), resulting in what should be certain victory for X. X could then force a win by playing the centre, but has him/herself blundered by playing middle bottom. O can now snatch a draw from the jaws of defeat by playing centre or top right, leaving X to harp on about how the Wags should have been allowed to stay in the team hotel.

Despites its pedagogical pedigree, Noughts and Crosses quickly becomes futile when both players can easily force a draw. This was well-illustrated in WarGames, when the military supercomputer, equating the game to global thermonuclear war, evaluated all possible outcomes and remarked, “Strange game. The only winning move is not to play.” Failing that, just work hard and do your best.

8/10 An inspired choice of teaching material.

Visit blackboardsinporn.blogspot.com/ for more case studies on mathematics as featured in erotica.