Another officer of the law that failed a young rape victim. Sorry excuse for human impersonator.
MA Family Court awards visitation rights to a convicted RAPIST.
We know that the page link is bad, however the email should be sending to all of LK’s followers. (Little Kaninchen)
If you would like to stay in touch with LK please visit her at her new web address www.littlekaninchen.com AND YOU MUST RE_FOLLOW HER!
Shout out to Dee for sharing this recipe on her page.. had to snag it and share it because it looks so yummy..
Baked Garlic Brown Sugar Chicken Recipe
Preheat oven to 400 degrees. Grease a baking pan. Saute the garlic in olive oil until it becomes soft. Put the chicken in the baking dish, and season with salt and pepper. Combine the garlic and brown sugar, then spread the garlic and sugar mixture over the chicken. Bake without cover for about 40 minutes.
I want to thank Dinah McLeod, author of The Errant Bride, for reviewing one of my latest books, Spanking Detective: The Case of the Killer Heels! I appreciate the review more than you know. I spent a lot of time on Spanking Detective, and I’m glad that you enjoyed it.
To read Dinah’s review, click here for Spanking Romance Reviews
It feels so good to be back in his hands again. The freedom to moan from his impacts.. Feels so at home coming from my lips…
His direction is swift and confident. He leads and I follow. The heat coming from my skin is hot and delicious. I can’t get enough.
A spanking…. It feels so good.
1 teaspoongarlic powder
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried minced onion
4 garlic cloves, minced
1 tablespoon extra virgin olive oil
1/2 cup balsamic vinegar
8 boneless, skinless chicken thighs (about 24 ounces) or breasts
sprinkle of fresh chopped parsley
Combine the first five dry spices in a small bowl and spread over chicken on both sides. Set aside. Pour olive oil and garlic on the bottom of the crock pot. Place chicken on top. Pour balsamic vinegar over the chicken. Cover and cook on high for 4 hours. Sprinkle with fresh parsley on top to serve.