Bounced to another club and was just enjoying myself chilling and dancing a bit. I find it a lot simpler to approach other girls when you have females with you. I played a game called Bullets with one of them and she shot me one, "The brunette in the flanno shirt, she doesn't look too pleased but she's cute." So I walked up to her:

Me: "Hey, me and my friend over there is playing a game and I had to come and dance with you"
Brunette: "I'm tired..."
Me: "Okay let's change that"

She turned around and grinded her butt on me but the interaction was low energy so I left. By that time I had temporarily lost my friends, my legs were tired and I was looking for a place to sit down and chill. As always, I walked around the joint with a smile on my face like I've just had a headjob. Wondered around a bit and I spotted a couple of vacant stools accompanied by an auburn-haired 7.5, I had no intention of approaching but thought "WHAT THE HELL"!

Me: "May I borrow this seat for a moment?"
Auburn 7.5: "Yeah sure thing"
Me: "How's your night, bla bla bla fluff"
Auburn 7.5: "bla bla fluff, I'm just waiting for my friend, she's in the toilet at the moment"

Then the convo branched off to herself, life, her fiance, etc etc. I just listened for the most of it and tried to place myself in the same frame of mind as her to know her perspective, mirrored her physiology, and built on what she was saying from my experiences. I had no intention of gaming her. What followed was heavy touching initiated by her; stomach rubbing, knee between my legs brushing my crotch a couple of times, leaning in everytime I opened mouth to say something, hands on my back. I interpret this as her saying "TAKE ME. TAKE ME NOW!" She showed me her engagement ring and talked about it. I turned on Alpha mode and stopped her blabbing, my stare penetrated hers, and said, "Oh really? Would you like to kiss me?" She went forth like a Spartan and our lips sensually joined as one followed by the carnal sin of our tongues caressing one another.

After the kiss we pulled back and smiled at each other and a couple of poser chumps who tried to get in on the action high fived us both. But my head was playing with me and I didn't question for her number. She went on to the dance floor.

I sat there trying to rationalize what just happened...

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Granted, reading this now makes me cringe. Every go is calculated and recorded with the utmost detail. That's not how a natural works...

But it's part of the process and as you read my later entries, you'll find a shift in mindset and a subsequent change in writing style.

Until then, you'll just have to place up with my earlier chump-ness. But I PROMISE you'll delight in the latter adventures!

Bye for now.

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Now, I'm in an exclusive relationship with my girlfriend, as a result concentrating on the financial aspects of my life and really try to make some money.

But I digress.

Here you will find excerpts of my past journey, and I'm sure it's a matter of time before I'm out there again causing social chaos. Delight in.

And leave comments!

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It really stroke a cord in me when I first read it some years ago, in the infancy of my adventures to meeting and courting women. While I understood it logically at the time, it was quite hard to place the theories into practice.

With more interactions over time, these thoughts along with many others really gelled into my reality and made me internalize the concept of being naturally attractive to women. So check out the article, whether you are a beginner, intermediate or GODLIKE, I'm sure you'll find some valuable points. Here it is... delight in!

Attract Women

“The Concept Of Cool”

A major realization I had while watching my friends who were naturally excellent with women was that they had a “cool” vibe that women would instantly pick up on.

I noticed that when they met women, they would always have the attitude that the women were LUCKY to be talking to them. It was as if they subtly said “Do you KNOW who I am?” without really saying it, and without coming off as arrogant.

After watching enough of these guys, I came to realize that learning to be naturally cool might be the most vital thing you can do to attract women.

I know many cool guys who don't have it all together, yet they always have women. I also know a lot of “not-cool” guys who are very successful in all areas of their lives - with the EXCEPTION of women and dating.

A cool, confident guy doesn't beat around the bush. He'll always say what's on his mind because he knows that people value what he has to say, and he's not worried to piss someone off.

The trick is to learn and internalize the universal traits of “naturally cool” guys.

Here's a PARTIAL list of these powerful traits - pay careful attention to each one:

• The naturally cool guy doesn't care what people reckon about him.

A cool guy never places excessive meaning on any one interaction. He knows he can't please everyone, and he is really OK with it.

• His respect and friendship must be EARNED.

To gain his respect, you have to either be a friend of a friend, or show him that you are also cool. This holds right for both the men and women they meet. They give no “bonus points” for status, looks, or material possessions.

• He is open and honest, and never worried to state his opinion.

A cool, confident guy doesn't beat around the bush. He'll always say what's on his mind because he knows that people value what he has to say, and he's not worried to piss someone off.

• He is decisive.

If you question him if he wants to go somewhere, he won't say “I don't know” or “what do you want to do?” He'll tell you “yes” or “no”, whether he thinks it's what you want to hear or not.

• He is confident in his decisions

If you tell him his shirt is hideous, he'll tell you that you have horrible taste in clothing

• What he is doing is always the best thing going.

If a woman is talking to him about the fantastic time she had on Saturday night, you'll never hear him say, “I wish I would have been there.” He knows that whatever he was doing was either more fun or more vital.

• He is always the best thing going.

If a woman talks about another guy, he will always have the subtle undertone that she would have a much better time with him.

• Women never come first in his life.

He always has a purpose or a priority that is more vital to him than SHE is, and no woman will ever control him.

Take a minute and review these traits - find ways you can “internalize” them and make them your own.

When you do, you'll find they become an “automatic” part of who you are - and women will find themselves “naturally” attracted to you.

Read the entire Attract Women article here:

http://www.doubleyourdating.com/meeting-women/secret-being-naturally-cool.html

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........***** All images arre copyrighted by their respective authors ........

marsmet49 photostream

www.flickr.com/photos/31486133@N04/
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.....item 1).... Mail Online ... www.dailymail.co.uk ... Meet the middle-aged, middle-class woman who traps, butchers and eats squirrels in her Seattle backyard

By MICHAEL ZENNIE
Last updated at 9:13 PM on 27th January 2012

www.dailymail.co.uk/news/article-2092809/Melany-Vorass-ur...

Melany Vorass is a 49-year-ancient college-educated woman living in a middle-class neighborhood of Seattle, Washington.

And in the backyard of her silent neighborhood home, she traps, drowns and butchers squirrels for her dinner table -- one of her family's principle sources of meat.

Ms Vorass is part of a growing crowd of city-dwellers who are 'foragers' -- living off of greens picked from public parks, fish caught from local streams and mushrooms plucked from nearby forests
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img code photo ... Associated Press

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9C...

Food for though: Grey squirrels (left) are trapped, slaughtered and butchered (right) by Melany Vorass and served for dinner

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img code photo ...

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9C...

Food for though: Grey squirrels (left) are trapped, slaughtered and butchered (right) by Melany Vorass and served for dinner

Associated Press
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img code photo .... Melany Vorass

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9B...

Urban forager: Melany Vorass middle class woman who has begun finding her own food in the city of Seattle, including by eating squirrel

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Eating wild squirrel and other game has long been a part of the diet in rural America. But Ms Vorass is taking the age-ancient practice out of the backwoods and bringing it to the huge city.

Her reason: Squirrel is the ultimate local meat.

More...

..... Reckon marriage is expensive? Singletons spend more than £3 billion a year looking for like

...... Man 'plotted to extort a wealthy former attorney then electrocute him in the bath - and frame the cat as the culprit'

'I admit I delight in a juicy cut of prime rib over squirrel, but I find I can no longer eat it without experiencing some feelings of guilt,' she wrote on her blog.

Ms Vorass believes commercial meat is unethical. Cows are raised on inhumane feedlots, butchered in inhumane ways and fed rations of unhealthy and environmentally-damaging antibiotics and feed, she says on her blog Essential Bread.
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img code photo ... Ms Vorass cuts the squirrel into pieces like a chicken

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9D...

Ready for the fryer: Ms Vorass cuts the squirrel into pieces like a chicken before cooking it

Associated Press
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'I know how out there it sounds. But the alternative is to close your eyes and eat what comes on a Styrofoam tray,' she told the Seattle Times.

-------SQUIRREL: IT TASTES NOTHING LIKE CHICKEN

Squirrel can be tough and somewhat greasy and gamey so it's best to braise, boil or stew it. Soaking it in a simple salt brine will also help tenderize the meat. But otherwise, it's not hard to prepare.

Food safety dictates that it's best to cook to 165 degrees to kill a possible bacterial contamination. And steer clear of the brains -- scientists believe they could carry Creutzfeldt–Jakob disease, the human form of mad cow disease.

**** Cooking suggestions:

..... Brunswick stew

..... Mulligan stew

..... Braise meat and remove from bones for 'squirrel-ritos' -- burrito filling

Her urban foraging isn't just limited to squirrels. In her backyard, she plants a garden every year and raises chickens and goats.

She picks also dandelion greens and other 'weeds' for salads and occasionally she and her husband catch trout in a local lake.

Ms Vorass started trapping squirrels as a way to get the pesty critters out of her backyard and away from her garden -- which they were terrorizing.

Her husband set up a metal 'Have-A-Heart' live trap and started releasing them in a nearby park.

But then an irate neighbor complained that the was just dumping their problems somewhere else.

About that time, Ms Vorass learned a recipe for squirrel and instructions on how to skin the rodents in an ancient Joy of Cooking cookbook.

The classic American cooking was first published in the height of the Fantastic Depression and for many years contained recipes for all manner of wild animals -- from rabbits to opossums.
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img code photo .... Melany Vorass is a 49-year-ancient college-educated woman

i.dailymail.co.uk/i/pix/2012/01/27/article-2092809-117D9D...

Not backwoods cuisine: Melany Vorass often makes squirrel risotto - risotto di rodentia

Associated Press

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As for the actual killing, Ms Vorass says she thought long and hard about quickest the most humane way to off her captured prey.

------ HOW TO COOK SQUIRREL RISOTTO - RISOTTO DI RODENTIA

Making Ms Vorass' risotto di rodentia is small more hard than adding chicken to a simple risotto. Just cook it a small longer.

1) Cut hind legs and loins off squirrel.
2) Saute onions, then add squirrel pieces and brown on both sides.
3) Then add white wine, arborio rice and salt, pepper and any spices.
4) When alcohol has cooked off, cover and bake in 350-degree oven for two hours or until meat is tender.

After a squirrel is caught in a live trap baited with peanut butter and crackers, she drowns it and then cuts its throat so it bleeds out to ensure its dead before she butchers it.

She says it's a quicker, cleaner death than befalls many squirrels when they are run over by cars or torn apart by predators.

Drowning is the fastest way Ms Vorass has found to off the squirrels yet, since firing a gun in Seattle is strictly forbidden.

But, she's experimenting with a 'Rat Zapper' that electrocutes the squirrel nearly instantly.

With the squirrel dead - now comes the hard part -- skinning it.

Squirrel hides are tough. The best way to skin a squirrel is to cut part of it free and step on the tail to tear it from the body. If the tail breaks, Ms Vorass as a simple solution: Pliers.

On her blog, she offers detailed, graphic instructions on how to do this properly.

Once the squirrel is skinned and gutted, she gives it a truly middle class treatment: braised in white wine with mushrooms and risotto.

Squirrel is tougher and darker than rabbit and somewhat greasy.

It does not taste like chicken.

Squirrel is really richer than beef in some ways -- higher in stout and cholesterol. But, it's dramatically lower in saturated fats and higher in polyunsaturated, so-called 'excellent' fats.

Share this article
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.....item 2).... JOY OF COOKING ... A listing of the American editions

www.cookbkjj.com/college/joy.htm

1931
[November 30]
First Edition

Author: Irma Rombauer
Supporting Cast: Mazie Whyte, Marion Rombauer

Illustrator: Marion Rombauer
Pages: 396
Copies published: 3,000
Copies sold: Eventually all 3,000 copies were sold.

Overview: Irma Rombauer first published THE JOY OF COOKING in 1936, for an initial investment of ,000; with A.C. Clayton (a company which had never published a book before but printed marks for fancy St. Louis shoe companies and for Listerine).

She included casual culinary chat with recipes (narrated paragraphs including ingredients and instructions intermingled) in a book designed and illustrated by her daughter, Marion Rombauer. The mix of these elements stirred the beginnings of a loyal readership and represented a split from the domestic science/home economist cooking tradition. Irma Rombauer's emphasis was on fun and flavor for the average cook.

Note: A Facsimile reprint of this edition, with a new foreword by Edgar Rombauer was done in 1998. Click here for specific information.
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.....item 3)... The online home of the Joy of Cooking ... JOY HISTORY ... 1931 EDITION

www.thejoykitchen.com/history.lasso?tag=1931

The self published book that started it all.

THE JOY OF COOKING
A COMPILATION OF RELIABLE RECIPES WITH A CASUAL CULINARY CHAT

Author: Irma Rombauer
Illustrated by: Marion Rombauer
Published by: Irma Rombauer
Printed by: A.C. Clayton (St. Louis, MO)

Irma Rombauer first published 3,000 copies of The Joy of Cooking in 1931, for an initial investment of ,000. Her casual and familiar prose place the reader at ease, earning the like and loyalty from Depression-era women who were having to take the place of professional cooks they could no longer afford. The tone and approach to cooking was joyful and quite a departure from the home keeping and cookery books of the day, most of which were written by home economists.

Marion Rombauer, Irma's daughter, designed and illustrated the book in addition to testing recipes. Her recollection of printing the first edition, the "Small Joy" as they called it in later years, are as follows:

"How naïve and straightforward was our approach to publishing! We simply called in a printer. I remember the Saturday morning she arrived, laden with washable cover fabrics, type and paper samples. In a few hours all decisions were made, and shortly afterwards we signed a contract for 3,000 copies complete with mailing cartons and individualized stickers. Then came the new experience of galleys, proofreading and preparing an index." Modern woman is faced with tasks nearly as diversified as St. Martha's, and cooking is not the least of the problems she must meet with intelligence and understanding.

In this book every effort has been made to add variety and interest to everyday fare, as well as to provide dishes for special occasions. The hundreds of tested recipes given are both ancient and new. The ancient ones have withstood the test of timethe new ones have been added through careful selection. Experienced cooks in search of novel recipes and thoughts will find many to interest them. Inexperienced cooks cannot fail to make successful soufflés, pies, cakes, soups, gravies, etc., if they follow the clear instructions given on these subjects. The Zeitgeist is reflected in the Chapter on Leftovers and in many other practical suggestions.

The cover of the book may be cleaned with a moist cloth. .00
Luckily for JOY collectors, a facsimile of the 1931 edition was printed in 1997.

------TESTIMONIALS AND CRITICAL ACCLAIM:

.....Mrs. Rombauer successfully imparts the feeling that cooking never is nor should be a dull task. A thoroughly practical cookbook, well indexed and including ancient and honored recipes as well as the newest fads and fancies. ---Marguerite Martyn, St. Louis Post-Dispatch

.....Inexperienced cooks find it a splendid teacher. ---Mrs. W. H. Dempsey, Alton, Illinois

.....I have yet to find any as practical from every standpoint as The Joy of Cooking. It is reliable, contains unusual and original dishes and menus, and best of all, its outstanding virtue is economy. ---Rita Ross,
Household Club Program, KSD Broadcasting Station

.....I take the book to bed with me because it is such fun to plot for the next day and be entertained at the same time. ---Jean Wagoner, Indianapolis, Indiana

.....Women in business with small time to give to the all-vital kitchen will find this complete cookbook most satisfactory. ---Laura Stith Corbitt, St. Louis, Missouri

.....The fact that it was written with one eye on the pocket-book and one on the bathroom scales will appeal to all young and ancient housekeepers. ---Louis K. Adam, Chicago, Illinois

COLLECTOR'S VALUES: 0-,000
Please read about cookbook collecting in the Kitchen Table Forums to learn more.

A FACSIMILE OF THE FIRST EDITION
THE JOY OF COOKING

1998

With a Foreword by Edgar R. Rombauer
Printed by: Simon and Schuster/Scribner

Luckily for JOY fans and collectors, a facsimile of the 1931 edition was printed in 1998. This is a perfect copy of the first edition and reveals why the Joy of Cooking has become a legacy of learning and pleasure for generations of users.

The Foreword by Irma s son, Edgar Rombauer, is full of information about the writing of the small book (as it was often referred to by the family), and Irma's quest to find a publisher.

COLLECTOR'S VALUES: Available new. Not a collector's item.
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