Thursday, November 25, 2010

VGMH'S SPECIAL VERSION OF "BLACK FRIDAY": Ebony Men of Smut

MEGA-HOLIDAY POST!
Retailers began calling the day after Thanksgiving "black Friday" because so many people started their Christmas shopping (lured by discounts) that the stores made enough money to put their bottom line profits for the year in "black" ink instead of money-loosing"red" ink.

Beginning last year, VGMH started our own holiday tradition for this day...giving a tribute to the men of African decent who've kindly appeared in gay smut over the ages.  A number of early models made their mark in the business and remain true classics.  Early legends such as Bob Mizer (Athletic Modeling Guild) routinely photographed handsome African American men like Gerald Oglesby and Tyronne Jones.

From 1950's body builders posing for early physique photographers to everyday gentlemen making some extra money in the 1970's, black men have a long and valued place in gay erotic history. Craig Calvin Anderson's Sierra Domino Studios produced beautiful images of black men during the 1970's.  The 1980's and technology (VCR machines and inexpensive videos) brought more black men into gay smut than ever before.  Today also kicks off VGMH's Christmas Season!
Below: Ronnie, from Sierra Sierra Domino Studios




Below: Mr. Larry Samuels







Below: Mr. Willie Lewis





























THE END


VGMH Cooking Lessons For Thanksgiving

SPREAD 'EM AND STUFF EM!
VGMH STUFFING TECHNIQUES
Let's all raise our voices and pretend to warble like that grande dame Julia Child (or Meryl Strepp as pictured above  playing Julia in a movie) "Now take 1 loaf of day old French bread, cut into 3/4-inch cubes (about 10-12 cups), 2 cups each, chopped onion and celery, 6 Tbsp butter, 1 apple, peeled, cored, chopped, Stock from the turkey giblets (1 cup to 2 cups) (can substitute chicken stock), 1/4 cup chopped fresh parsley, 1 teaspoon poultry seasoning or ground sage (to taste), Salt and freshly ground pepper (to taste)".

Of course, there are a variety of ways to do the actual stuffing, or to "get stuffed" depending upon one's point of view in the process.  Exhibit "A" below shows a popular method when the chef has a helper handy to assist with the process.  Notice how this assistant looks on very seriously.  Good helper.

EXHIBIT "A"


Below: Oh yes, this looks like a very experienced stuffer who not only knows what he's doing, but is already salivating for some thigh meat which he's licking.
EXHIBIT "B"

Of course, sometimes the no-nonsense direct method also gets the job done and no time is wasted.
EXHIBIT "C"

From 1968- 1971, Graham Kerr was on TV sets in the afternoons as the Galloping Gourmet.  His running jokes included always taking a short sip of wine and making all kinds of sexual innuendos while cooking fatty and rich dishes. Then Kerr had a bad car accident, some financial troubles, and found religion. When he tried to return to television, gone were the sex jokes and the rich foods and his youthful good looks. Also missing was any fun entertainment.






Some cooks prefer to muli-task, and this position offers both the "stuffer" and the "stuffee" free hands for other activities and meal preparations.
EXHIBIT "D"

Coking can be an excellent way to unwind and relax for many men.  Below, a chef is demonstrating a forceful stuffing technique whereby he can unload a lot of frustration and tension:  "BEND OVER MORE! SO YOU WANT SOME OF THIS? TAKE IT!"  This method of stuffing assures deep penetration into the cavity.
EXHIBIT "E"
Finally, once the stuffing is properly filled, it's a good idea to add some fluid so it stays nice and moist. Below, our experienced Chef is making certain that none of the juices he just inserted get a chance to spill out.
EXHIBIT "F"
And finally, the stuffing is ready to be served.  Bon Appetite!
HAPPY THANKSGIVING