Aaron O’Connell

This guy is number 2 on my current list Top Ten Men that I’d Like to Pose Nude for Me, or in Aaron’s case, top 10 models that I’d like to pose for me, in any capacity. I think this is one of the best looking working models today. He’s gorgeous. And he’s from Indiana (8 miles from me, in fact). I’m sure that adds to my fascination with him; he’s the one that got away.

No really, I’d love to photograph Aaron. [Click most below, to enlarge.]

Twenty-Four in San Francisco

Brett Amory’s “Twenty-Four in San Francisco”

Random

I’m not sure where I found this photo, but I love it.

Kid Walking 2.0

Remember the 18-year-old, high school senior who passed by me in his dress clothes and tie a couple of weeks ago? This is what he looks like most of the time when he walks to the bus stop.

Love This!

Everything about this photo turns me on… a beefy/furry guy, white socks, and a cute little brown-and-white dog.

For No Particular Reason: Baseball

Well, it’s spring, why not show a photo of a hot guy playing baseball?

Rosalyn Carter’s Strawberry Bundt Cake

I don’t have a lot planned for this pending 3-1/2 day weekend. It occurred to me that I should impetuously jump on a plane and go somewhere, but I never got around to making plans. And then I agreed to watch one of my model’s dogs.

Then I remembered that my friend Annette once told me about Rosalyn Carter’s Strawberry Bundt Cake. I might have to make this over the weekend. (I found the recipe on the website of the Beekman Boys, which makes me want it even more.)

Prep time: 20 Min
Cook time: 1 Hour
Total time: 1 Hour 20 Min

INGREDIENTS:

• 1 (18.25 ounce) box yellow or white cake mix (We used yellow. White probably would have resulted in a nicer color.)
• 1 small box strawberry gelatin
• 3/4 cup vegetable oil
• 1 cup chopped walnuts (Optional. We did not use.)
• 4 eggs
• 2 tablespoons flour
• 1 (10 ounce) package frozen sliced strawberries, thawed,
• or 1 pint fresh berries sprinkled with 1/2 cup sugar
• 1/2 pint heavy cream, whipped
• Confectioners sugar for dusting finished cake

DIRECTIONS:

Preheat oven to 350F. Butter a 10″ Angel Food Cake or Bundt pan.

In bowl of stand mixer, combine cake mix, gelatin, oil, nuts, eggs, flour and strawberries. Beat on medium speed until blended. Pour batter into pan and bake for 50 minutes – one hour, or until tester comes out clean.

Cool for 15 minutes, invert onto rack.

Dust with confectioners sugar, and top with lightly sweetened whipped cream.