Bay-area cookbook author Paul "Fotie" Photenhauer has published two books about recipes that use semen. The first, Natural Harvest: A Collection of Semen-Based Recipes was released in 2008. (I almost wrote “came out in 2008,” but then that seemed too on-the-nose. Evidently, once you start writing about semen-cooking, everything starts sounding dirty.) The description on the back of the book explains,
Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food.
Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food.
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