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The story of how Meg and I ended up meeting.

Meg first came across one of my videos in early 2023 - a mocktail video where I... um... touched an orange. While I was primarily making that video to poke fun at how male food creators film content, it was also very much a lezzy thirst trap back when I was first embracing my queerness through my content.

That video had Meg hooked from the start. She’s also a stoner who doesn’t drink, so she was drawn to what I was posting (AND she shared my video with her BFF and said “she looks like she plays for my team” LOL).

Shortly after, I was hosting a trip to Alaska to visit some national parks. She hopped on the opportunity and booked a spot on my trip. The moment I met her, I felt a connection that is hard to describe. And, the rest is history.

Meg was the first woman I had ever been with, so I was ✨NERVOUS✨ and was googling “how to have seggz with a woman”. I came across @getcheex - a spicy video and seggsual wellness platform that has TUTORIALS through their Pleasure Academy. Literally, detailed, step-by-step, informative tutorials that helped me feel more confident in exploring my first relationship with a woman.

CHEEX offers diverse & ethically made content for *every* seggsuality & gender expression, and it is the #1 site I recommend to all of my still-figuring-it-out friends who are exploring their seggusality.

If you’re curious, check out my link in bi0 or go to g e t c h e e x . c o m & use my code DOPEKITCHEN for 7 days of free unlimited access to the whole platform.

#ad

*Offer applies when you select the yearly subscription option as a new customer, but no worries, you can cancel anytime or switch to the monthly plan during the trial period. After the trial the CHEEX subscription starts from only $9.90 a month with their yearly plan!

As for the recipe:
SIMPLE SYRUP
2/3 cup strawberries
1/3 cup raspberries
1/4 cup sugar
1/4 cup water

MOCKTAIL
1.5 oz simple syrup
2 oz cream or half & half
Juice of 1/2 lemon
Ice
Soda water or strawberry flavored bubble water

#wlw #lgbtq #cooking #recipe #mocktail #lovestory

My bestie came to visit and made me eat foods I hate!

I’ve been a vocal hater of beef stroganoff since I started my page, and it’s probably because growing up, I only ever saw the nastiest looking versions of stroganoff with grey-colored strips of beef and mushy mushrooms. So @bottomsdigest showed me how to make his bottom-friendly recipe using turkey instead of beef and dairy free sour cream, with added peas for more color (because I just needed some green, okay?!)

The consensus: Meg and Alex loved it, and I still think it’ll be the first and last time I ever make it 😂 It’s the sour cream for me.

2 tbsp olive oil
2 tbsp butter
1/2 onion, diced
12 oz mushrooms, diced
1 tsp thyme
1 lb ground turkey
2 tbsp Worcestershire sauce
1 tbsp Dijon mustard
3 heaping tbsp flour
4 cups of beef stock
10 oz egg noodles
1/4 C parsley
1/2 C dairy-free or vegan sour cream
Salt and pepper to taste

In a dutch oven over medium-high heat, add 2 tbsp of olive oil and 2 tbsp of butter. Once the butter has melted, add diced onion, mushrooms, and thyme. Cook until the onions are translucent, the mushroom water has completely evaporated, and the mushrooms and onions start to slightly brown. Season with salt and pepper.

Add ground turkey and cook, breaking up into small pieces. Cook until it begins to brown. Season with a pinch of salt.

Add Worcestershire sauce and dijon mustard. Cook for 2 more minutes. Add flour and cook for 1 minute, stirring continuously. Add beef stock and mix, scraping any browned bits from the bottom of the pot.

Once the stock begins to simmer, add egg noodles, stir, and cover. Cook for 8-10 minutes until noodles are done.

Once noodles are cooked, dd parsley, sour cream, salt, and pepper to taste, and stir.

Serve with extra parsley and a dollop of sour cream. Bottoms up!

#stroganoff #recipe #bottomsdigest #dopekitchen #cooking #munchies

Tonight’s munchies = pork soup dumplings in a creamy sesame sauce 🥟

These Pork Soup Dumplings from @eat.mila (#MilaPartner) are SO GOOD. And I did make them for Meg when she got home. We both loved them, especially with the addition of the sesame sauce and Mila’s Chili Crunch (extra for Meg bc she likes it spicy)

Check out Mila and get 15% off your first purchase with my code DOPE15 and try my sauce recipe!

⁃ 2 tbsp tahini
⁃ 1 tbsp miso
⁃ 1 clove garlic, grated
⁃ 1 tbsp Mila Chili Crisp
⁃ 1 1/2 tbsp soy sauce
⁃ 1/2 tbsp toasted sesame oil
⁃ 1 tbsp red wine vinegar
⁃ 1 tsp honey
⁃ Water to thin out the sauce (I used between 1/4-1/2 cup)

Whisk together all sauce ingredients and add to a skillet over medium heat. Bring to a simmer, then add in Mila Pork Soup Dumplings and cover for 5-7 minutes, until dumplings are cooked through.

#dumplings #recipe #cooking #dinner #munchies

Mom and Dad make Homemade Pasta and Meatballs (Part Two)

FOR THE PASTA DOUGH
2 cups All-purpose flour
2 cups semolina flour
6 eggs
Pinch of salt

FOR THE MEATBALLS
2 lbs ground beef
3/4 cup breadcrumbs
3 eggs
1/4 cup pecorino romano
2 tbsp parsley
3 cloves garlic
Salt and pepper

#homemadepasta #recipe #italian #cooking

Leslie & Tony go to the Grand Canyon

It’s so much fun to take my parents to places that I love, do activities that I love, and do it all with the person (and dog) that I love ❤️ even if our bike ride along the canyon was a bit dramatic 😂

Our itinerary:
Day 0: Picked up my parents in Vegas and drove to Kingman to stay at a cute AirBNB
Day 1: drove to Williams to stay in a cabin, explored the town before driving to the Grand Canyon to get some souvenirs, walk along the Rim Trail, and catch the sunset
Day 2: Rented bikes at @bikegrandcanyon and biked as far as our athletic abilities allowed 😂 Only a few years were shed. Dinner at Yavapai Lodge
Day 3: Explored Sedona and went on a hike to Bell Rock. Sedona traffic was AWFUL.
Day 4: drove back to Los Angeles

#grandcanyon #nationalpark #nps @grandcanyonnps @megtrekking #arizona #roadtrip

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