#spiked

CHECK OUT THIS NEW POST “SPIKES EVERYWHERE”

http://stwo-stwo.blogspot.com/

http://stwo-stwo.blogspot.com/

http://stwo-stwo.blogspot.com/

http://stwo-stwo.blogspot.com/

love it, want it!

Thank you

Lovely and hot Sarah

Credits:Mulheresbelas.tumblr.com

Behold…

dmaxfreedman:

Off to Cartoon Movie on the 3rd, presenting one film UNSTABLE, with another up our sleeve, The Further Adventures of Rumbuck & Spink. The above is a bit of concept work from that film, by the talented Margaux Zinsner. 

#collection #alexandani #eyeofhorus #7swords #blackbeads #spiked #feather #aquarius #mermaid #lovethem #wantmore #addiction #tagsforlikes #tags #tflers #implus_daily #iphoneisa #fashion #girl #skin #instahub #instadaily #igers #instacute

Toxic Vision.

I have all of the qualifications you asked for in the ad. I’m 19, cute, wear glasses, and dress like a flirt. I’ve got the sexy librarian look you seem to love. I’ve also got a darker side that understands your chastity fetish.

You’re going to pay me to tease you until you feel like you’re going to explode in orgasm any second, but I will always deny you.

You’re going to pay me to flaunt my body around you making you fill up your chastity device.

You’re going to pay even more for me to make it a spiked cage.

And every time I am kind enough to let you out for a dribble or spurt, you’ll pay me to force you to swallow every drop of your delicious cummies.

To sweeten the deal, I promise to show every video to all of my sorority sisters! They love sissies!

I bet this submissive collared slut is very good at sucking cock with that pierced tongue

Kiwi Colada Pops

5 oz can pineapple juice

1 tbsp cream of coconut

2 oz coconut rum

1-2 kiwis, peeled and sliced

In a small bowl, mix juice, cream of coconut, and rum. Pour into molds, filling halfway. Place 2 slices of kiwi in each mold against opposite sides. Fill the rest of the way with the juice mixture. Insert sticks between the fruit. Freeze 3 hours, or until solid.

Spiked Coffee with Pumpkin Spice

½ c heavy cream

1 ½ tsp packed dark brown sugar

20 oz hot brewed coffee

8 oz Homemade Pumpkin spice Liqueur

whole nutmeg, for grating

Chill a medium bowl and a hand whisk in the freezer for 10 min. Add the cream and sugar to the bowl and whisk until medium peaks form, about 2 min. Place 5 oz coffee and 2 oz liqueur in each of 4 8-oz heatproof glasses. Stir to combine. Divide the whipped cream among the drinks and grate the nutmeg over the cream.

To make the liqueur:

2 c water

1 c granulated sugar

1 c packed light brown sugar

1 can pumpkin puree (not pie filling)

6 cinnamon sticks

6 whole cloves

2 vanilla beans, split lengthwise

2 c aged rum, such as Appleton

Place the water and sugars in a medium saucepan. Whisk to combine and bring to a boil over medium-high heat. Add the pumpkin, cinnamon, cloves, and vanilla beans. Whisk to combine and return to a simmer. Reduce the heat to low and simmer, stirring occasionally, until the syrup is infused with flavor, about 30 min. Meanwhile, line a medium fine mesh strainer with a 13x15 piece of ultrafine cheesecloth and place it over a large heatproof bowl. Pour the pumpkin mixture through the cheesecloth and let it drain undisturbed until most of the liquid has passed through and only a thick paste remains. Gently press on the paste with a rubber spatula to release any remaining liquid, then discard the contents of the strainer. Add the rum and stir to combine. Transfer to a 1 quart container and set aside. Cool to room temperature, about 1 hour. Seal the container tightly and store in a cool, dark place for at least 2 days and up to 3 months.