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Prevent Premature Ejaculation
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Hi, my name is Simon Taylor and I had suffered from premature ejaculation for years. My story on how I overcame premature ejaculation may interest you.
I am 29 years old and had been in numerous relationships in my 20's. In each and every one I experienced that horrendous moment when I prematurely ejaculated. If you had experienced it as many times as I have, you would know it is embarrassing and disheartening. Of course it is also frustrating to end a pleasurable moment of intimacy so quickly.
Story continues - read what happened next
Tender Beef Short Ribs
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You might not consider ribs to be a romantic food but consider this....you are both watching each other, you both desire each other, you see the other licking the sauce off the fingers, maybe even sucking a little. This would be a great excuse for that first kiss when you attempt to lick this scrumptious sauce off your date's cheek.
- 6 pounds meaty short ribs
- 3 (750 milliliter) bottles red wine
- flour for dredging
- 4 tablespoons vegetable oil
- 2 large onions, chopped
- 4 celery stalks, chopped
- 4 large carrots, chopped
- 2 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
- 1 teaspoon roast beef flavor seasoning
- 1 1/2 teaspoons beef base
- 6 cloves garlic, minced
- 1 (28 ounce) can plum tomatoes, chopped
- 2 (14.5 ounce) cans beef broth
- 2 cups water
- 1 teaspoon allspice
- 1/2 teaspoon white pepper, ground
- salt and pepper to taste
- Pour the wine into a large saucepan, set over medium heat and bring to a boil. Reduce the volume by half then remove from heat.
- Preheat oven to 350 degrees F. Heat 2 tablespoons of oil in large, heavy, ovenproof pot over medium heat.
- Sprinkle ribs with salt and pepper.
- Working in batches, dredge ribs in flour and allspice mixture; add ribs to the pot and brown well, turning often, about 8 minutes per batch.
- Using tongs, transfer ribs to large bowl. Reserve remaining flour coating mixture.
- Pour off all but 2 tablespoons drippings from pot, add chopped vegetables and saute until vegetables begin to brown and become tender (about 10 minutes).
- Add garlic, thyme, rosemary, roast beef seasoning, beef base and white ground pepper. Stir 1 minute.
- Mix in tomatoes and bay leaves.
- Return ribs and accumulated juices to pot, arranging ribs in single layer.
- Add broth, water and wine, bring to boil. Cover pot and transfer to oven.
- Bake until tender, stirring occasionally, about 2 and 1/2 hours, or until ribs are very tender. Season with salt and pepper. Every 30 minutes skim and discard fat from surface. Use reserve flour as necessary to thicken gravy.
As a starter, we recommend the raspberry spinach salad.
As a side dish, we recommend the mushroom rice.
As a dessert, we recommend the cherry cheese pie.
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