Fifty Shades of Turtle

[Taknamay]

I am trying to write a femdom novel, so I want to know what you guys think. Here is what I have so far:

Mark was not a wealthy man. He did what he could to provide for his parents and siblings. Unfortunately, Mark only had one skill; gardening. Therefore, it appealed to him this Sunday morning when he saw an ad in the classified section that read, “Young, muscular male gardener wanted.”

What a stroke of luck! Mark was twenty years old, and he was very strong. He pumped iron every day. Mark decided to see the author of the ad right away.

After finishing his bagel, Mark left the house and said goodbye to his family.

[Cuddly McFluffles]

If it becomes a blockbuster movie, you should get Dana Carvey to play the protagonist.

[Taknamay]

If it becomes a blockbuster movie, you should get Dana Carvey to play the protagonist.[/img]

He doesn't ALWAYS look the way he looks in the picture, does he?

[Cuddly McFluffles]

He doesn't ALWAYS look the way he looks in the picture, does he?

Nah. That's from one of his sillier movies about a man whose job is to disguise himself.

[Taknamay]

Nah. That's from one of his sillier movies about a man whose job is to disguise himself.

Then yes, he can play the protagonist.

[Absurd]

Commander's Palace Turtle Soup au Sherry

10 ounces (2-1/2 sticks) unsalted butter
3/4 cup all-purpose flour
1 pound turtle meat, cut into 1/2-inch cubes
1 cup minced celery (4 stalks)
2 medium onions, minced (2 medium)
1-1/2 teaspoons garlic, minced
3 bay leaves
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon freshly ground black pepper
1-1/2 cups tomato purée
1 quart beef stock
NOTE: If turtle bones are available, add them to the beef bones when making the stock for this dish
Salt and freshly ground black pepper to taste, as needed
1/2 cup lemon juice
5 hard-boiled eggs, finely chopped
1 tablespoon minced parsley
6 teaspoons dry sherry
Melt 8 ounces (2 sticks) butter in a heavy saucepan. Add the flour and cook, stirring frequently, over medium heat until the roux is light brown. Set aside.
In a 5-quart saucepan, melt the remaining butter and add turtle meat. Cook over high heat until the meat is brown. Add celery, onions, garlic and seasonings, and cook until the vegetables are transparent.

Add tomato purée, lower heat and simmer for 10 minutes. Add the stock and simmer for 30 minutes. Add the roux and cook over low heat, stirring, until the soup is smooth and thickened. Correct seasoning with salt and pepper to taste. Add lemon juice, eggs and parsley.

Remove from heat and serve. At the table, add 1 teaspoon sherry to each soup plate.

Sounds and looks delicious.