A Source for Great Smut Peddling

by Johnny Jackhammer

I love it when personal hobbies intersect.  I enjoy visual erotica, and I’m a comic and cartoon fan.  When they come together, I am at a high level of happiness.

Smut Peddler was a terrific erotic comic anthology created by amazing female artists in 2012.  They put their book out via a Kickstarter Campaign, and I feel lucky to have jumped in as a supporter during their small window.

The Smut Peddler books feature something for everyone.  There is plenty of MM, MF, FF, MMF, FFM, and orgy content to please most everyone.  The mix of gender flexible and edgy stories is just right for the very kinkiest of ladies.  ( The biggest fans of gay porn I know are all super sexy women.  Don’t believe me, just ask her!  You might be surprised.)


It went so well that the creative team is putting out a Volume 2, and you’re in time to grab a copy!

Here’s the link!

Smut Peddler 2 features many of my favorite artists.  Perhaps you’ve seen the works of Jess Fink, Danielle Corsetto, and Niki Smith.  There are dozens more talented ladies who know how to really bring the sex and sensuality to the page.

If you missed out on the first edition, I recommend you consider supporting at the $25 level, which will get you the digital copies of both the original 2012 volume and the upcoming 2014 volume 2.  There are many choices for great packages and premiums, and I know that you’ll be happy with the quality, variety, and craft these graphic artists come forward with.

I’d love to compare notes about the stories that you enjoyed and maybe even were allured by!

Post your sharing below.


Best Oven Ribs Ever!!!

by Pitmaster Jimi James

Why do people think boiling ribs is how you cook ribs?

This makes them mushy, and there is no flavor to the meat, even if you season the water.  Everyone always seems to ask me about fall-off-the-bone ribs.  You do NOT want your ribs to just fall off the bone.  Before we get started though, let me take a minute to explain what you DO want.

1.  The ribs should be tender and juicy, but they should have a slight pull when you bite into them. The rib meat should not all come off the bone in one bite.

2. You also should be able to taste a hint of spices from the dry rub and not a mountain of spice covering the taste of the ribs.

3.  BBQ sauce should be a choice,  NOT a must for ribs. I brush my ribs with sauce when they are just about done, but my ribs do not swim in sauce, because I want you to experience the flavors of the rib meat, the spices and the sauce.

I, myself, prefer to create levels of flavor in ribs, not just one big flavor.  Aaron Franklin of Franklin BBQ in Austin, Texas, said in an interview about BBQing, “If people are complementing you on your bbq sauce over your ribs, you’ve done something wrong!!!”

Today, I’ll show you a way to make some ribs in your oven that are so gooood your dinner guests will be licking their chins!!!!!!!

Ribs cooked on a smoker are best, but not everyone has a smoker or wants to get into smoking meat. The technique I’m about to show you will make tender, juicy ribs any time of the year. The ribs bathe in a hot, moist sauna-like conditions. When these babies are ready, they will almost fall of the bone. There is no need to brine or marinate these ribs.



Pitmaster’s Best Oven Ribs


Recipe:  You will need one slab of baby back ribs, spare ribs or St. Louis style ribs.

Prep Time: About 30 Minutes

Cooking time: About 3 ½ hours for baby backs. ( Add 2 hours to your cooking time for thicker, heavier cuts of meat (i.e., Spare Ribs and St. Louis style).


1 Rack of ribs

4-6 Tbsp of my country style rub (see ingredients below), or use your own store bought

1 Tbsp of oil (Olive or Canola oil are best)

1 cup of BBQ sauce


Dry RubFor Country Style Rub:

1 C brown sugar

½ C kosher salt

¼ C Sweet Hungarian paprika

1 Tbsp garlic powder

1 Tbsp ground cumin

1 Tbsp black pepper

1 Tbsp oregano

2 tsp cayenne

1 tsp celery seed


Mix all seasonings together in a bowl and store in an air tight container.

* Note: You can also use this rub as a seasoning for chicken or pork chops on the grill!!


About The Sauce: You can use bottled sauce straight from the shelf. If you do this, make sure it calls itself “smoky.”  If you cannot find anything that says smoky, just do this:

1.  Get an 18 oz. bottle of your favorite sauce. Empty it into a sauce pan.

2.  Add ½ a stick of butter, ½ Cup of brown sugar and ½ Cup of Honey.

3.  Next add a tsp of liquid smoke to the mixture.

4.  Now bring the sauce up to a boil making sure you stir constantly while heating. The sauce has sugar in it, and you don’t want it to burn.

5.  After the sauce has reached a boil, turn it down to simmer for 10 minutes. Shut it off, take it off the burner and let it cool in the sauce pan.

NOTE: When I do NOT make my own sauce, I use Sweet Baby Ray’s Original for this step.


However, if you prefer to make your own, here is what you will need.

BBQ SauceMaking BBQ Sauce:

3 cups ketchup

2/3cup dark brown sugar

½ cup water

½ cup white wine vinegar

½ cup tomato paste

2 tbsp yellow mustard

2 tbsp chili powder

1 tbsp black pepper

1 tsp salt

1 tsp granulated onion powder

1 tsp granulated garlic powder

½ tsp ground ginger

 ½ tsp cinnamon

½ tsp cayenne

 1.  Mix all ingredients together in a sauce pan.   Make sure to mix all ingredients together with a whisk.

2.  Bring to a boil, then turn heat down and simmer for 30 minutes.

Makes about 4 cups.


Don’t tell your family and friends that I gave you the Dry Rub and BBQ Sauce recipes. Tell them it’s your secret recipes.  I won’t tell if you don’t!!!!


AND FINALLY…let’s pull it altogether!


My Method for the Best Ever Oven Baked Ribs!!!!

Step 1:

Use a broiler pan if you have one. If you don’t have a broiler pan, you can use any pan with a wire grate on top.  You can even place the ribs right on the oven grate with a pan underneath. When I put my ribs right on the grate, besides placing a pan under the ribs, I also cover the lower grate with foil, just to make sure there are no messes. The idea is to keep the meat from swimming in the fat that renders from the meat when cooking, and to catch the plentiful drips so they don’t hit the bottom of the oven and make a huge mess, or worse, catch fire!  If necessary, cut the slab to fit over the pan.

The first thing we are going to do with our ribs is to remove the membrane. Turn your ribs over to the bone side. There is a layer of skin called a membrane that we are going to remove. This will help the meat fall of the bone.

Oven Ribs

You can stick a spoon handle or butter knife under the membrane to loosen it. Get a few paper towels, fold them together and grab a hold of the membrane and pull it off the ribs slowly.

It should all come off in one pull, but if it doesn’t, just pick what didn’t come off in the first try. Coat the meaty side of the ribs with oil and season it with the dry rub. You don’t need a ton, sprinkle liberally, but you should still be able to see the meat through the rub. Remember we’re creating layers of flavor here. You DO NOT want the rub to overpower the natural flavor of the ribs. Do not oil and season the bone side. It has a tendency to burn in the next step. If time permits, you can wrap the ribs in plastic wrap and let them sit in the refrigerator overnight. The oil helps the rub penetrate slightly, like a dry marinade, and both the oil and rub also help the meat brown and form a crust. . . I’m getting’ HUNGRY!!!!!!!!

Step 2:

About 3 ½ to 5 ½  hours before dinner, preheat your oven to 225 degrees.  Put an oven rack in the middle of the oven. This is the rack to use to cook your ribs, no matter what pan or method you chose from step 1. Put a pan onto the rack just below that rack. Your going to use this pan to put water in, so get a cookie sheet or cake pan and pour in enough hot water to fill it about 1/2″ to 1″ deep. Once your oven is up to temp, take your ribs that you rubbed and place on the top rack in the pan you chose or right on the grate. Bake for 3 to 5 hours at 225°F depending on what cut of ribs you chose. Baby Back Ribs should take about 3 hrs.  Spare ribs should take about 5 hrs. Check every 30 minutes or so to make sure the water has not evaporated. If it has, add more.


Step 3:

Some people like to use a bend test to see when their ribs are done.  I suggest an instant read thermometer. Insert in the meat between the bones for a temp of 160 to 185 degrees. Now once it gets to one of those internal temps and you decide you want to bend the ribs and see how pliable they are, please use gloves that are heat resistant. Remember the ribs are HHHOOOTTT!!!!

When they have come to temp, turn the slab meaty side down. Slather the bone side with the sauce and broil for 5 minutes with the oven door partially open or until the sauce bubbles, watching closely to make sure it doesn’t burn. I leave the door open so the oven cools a bit and to  make sure the thermostat doesn’t turn off the broiler. Repeat for the meaty side. On the last steps of applying sauce, you can apply and broil as many times you’d like. Just make sure the sauce doesn’t burn. You can also apply once to each side, and then put sauce at the table and let your guests apply sauce to their ribs for themselves.


When word gets out about YOUR ribs, and your ability to make them any time of the year. . . Expect friends, family and folks from 8 countries reading Libidacoria Magazine to show up at your place!!!!  Don’t say I didn’t warn ya!!

Send invitations for our entire staff in the comments section below. ;)


Stay Hungry My Friends!!!!!!!!!!!!!!!!

Pitmaster Jimi James







Cleansing Stigma

by Kristie LeVangie

It’s spring, and to me, that means more than home spring cleaning.  Since high school actually, I’ve been setting one week aside for fasting up until last year when an Advocare rep turned me on to “the cleanse”.   It hasn’t been due to religion or medical issues, it just makes me feel better.

I don’t set aside a specific time of the year, but I let my body dictate.  You can tell, once you start to listen, when you are feeling bloated, not excited about food, and non-energetic.  A week or so of “this” feeling, and I’m ready to reset my engine.

There are many cultures around the world that engage in fasting and cleansing regularly, yet every year I seem to run into the haters, the non-understanders, and the die-hard cynics.

 “You’re doing WHAT?  Why?”

“Good luck with that.”


“How can you go a whole week of not eating?”

Commentation often becomes more colorful as the week progresses.

 “Are you ready for cake?”

“I bet you are dying for a cheeseburger.  Huh?”

“I don’t know how you can drink that stuff.”

“Is it REALLY worth it?”

YES!  Yes, it is.

I’m in agreement with Gwyneth Paltrow, who also endorses cleansing for everyone.  And there are so many reasons why:

  1. Clear your body of toxins.  Processed foods and pesticide residues on grocery available food just don’t just disappear once consumed.  These chemicals actually attach to fat cells and hibernate in our bodies until those fat cells are burned up.  Thinking about how some of us pack weight around the mid-section, this should be alarming.
  2. Reset your metabolic clock.  It not only forces your body to rebalance your blood sugar, it also reduces cravings and crashes.
  3. Improved vitality.  Many experts agree that a gentle cleanse can provide mental clarity, emotional stability, and renewed sense of life and fitness.

There are many options available now, but do some research first.  You’ll need to find a method or product that will work best for you, and it doesn’t hurt to get some weigh-in from your family doctor.  Just be safe.

There are options for water only, DIY juice concoctions, shakes and supplements, and some that include actual food items.

Last year’s Advocare cleanse was remarkable.  Besides the horrible experience I had with the consistency of the citrus-flavored product, the taste of the Peaches and Cream version and the overall results were quite pleasing.

This year due to convenience, I opted for the GNC 7-day Total Lean program.  (There’s a GNC close to the house.)  Happy to report that on Day 2, I’m down over 3 pounds and hunger is starting to dissipate.

For GNC’s version, some food is allowed—mostly whole grain products, fruits, lean meats, and veggies.  These minimal portions are supplemented with shakes, and it includes a supplement pack in the morning and a cleanse drink at the end of each day.

Cleanses aren’t fun.  They aren’t meant to be.  Upsetting routine is always….well, upsetting.  That’s kinda the point.   But anything worth having…right?

There’s a certain give-and-take to the Universe, an equal-and-opposite reaction if you will.  And to pay for a year of indulgence, a week is certainly a small price to pay to maintain my overall health.

If you are a cleansing advocate, which system or product do you use?  Why do you do it?  Share your experiences and some of your favorite recipes below.

Technology: The Early Years

by Kristie LeVangie

I’m currently trying to simplify the house and clear some of the clutter accumulated after years upon years of adulthood.  And then last night, as I stared at the two blank Memorex cassette tapes on my desk, I was struck with the realization that there a whole world of technology that my children will never know– a whole world of technology that led to smartphones, iPods and laptops.

1.  The 8-Track

The first car I can remember my mother owning had an 8-track player.  She would listen to folk music like Carole King, James Taylor, and yes, even Crosby, Stills & Nash.

2. The Typewriter

I remember my senior thesis in college being a disaster area of White-out, ink ribbons, and torn pages.

3. Rotary Phone

Calling Grandma used to take sooooo long as I waited for the dial to return after each number.

4.  The Walkman

I got my first one in the 4th grade.  I thought I was so cool.  My world was opened to the mix tape.

5. The ColecoVision System

Before Xbox or Playstation was even a thought, there was Pong.

6. The VHS Tape

We used to get charged fines for not rewinding these before taking them back to the local video store, and sometimes, the VCR actually ate the tape.

7.  The Polaroid

Teens may dance to lyrics telling them to “shake it like a Polaroid picture”, but few have actually had this experience.

8. The Car Phone

I remember one of my first bosses having to lug around this suitcase-type thing that she finally explained was her “new” phone.

9.  The Record Player

I used to have the coolest Cyndi Lauper album that had her picture imprinted on the vinyl.  I still own about 300 records. My kids simply don’t get it.

10.  The Boombox

Who didn’t bob their head with one of these on their shoulder in the 80s? Now, you just Bluetooth in to the nearest speaker.

11. The Dial Only Television

In a time long, long ago, we actually had to get up off the couch to select between the 3 channels that actually came in when you adjusted the antenna just right.

12.  The 35mm Camera

Remember all the rules that came with these things?  You couldn’t expose the film to light, had to develop it before it went bad, had to wait to see if the exposure was good once you got them back from your local drug store, and often lost entire moments to film that wouldn’t manually rewind correctly.

13.  The Watch

With everything moving digital, telling time by the hand positions on a watch face is a skill set for extinction.

14.  The Calculator

Remember when you actually knew and used the M and MR buttons?  Now, nearly any smartphone is a calculator.

15.  Pagers

I had my first pager in my early 20s.  I was a baller…who had to run to the pay phone at each beep.

16. The Pay Phone

Yes.  They used to be in booths and cost a dime to a quarter for local calls.

17. Carbon Copies

Yes, before you could choose the number of copies to print from your computer, we used to write on a special paper that would make duplicates.

18.  Floppy Discs

There was a time long ago before flash drives when we used to carry around our floppy disks.  In 1984, they could hold up to 1.2 MB.

19.  CB Radios

I used to play around on Grandpa’s CB.  I would talk to truckers at the age of 6 under the name “Disco Queen.”  No wonder about my mouth.

20.  Credit Card Slips

Back before you could slide a credit card on your smartphone, they had these machines where you would imprint the card numbers into the receipt that the store clerk filled out by hand.

What didn’t make my list that would have made yours?

MUSIC REVIEW: Far East Movement

by Kristie LeVangie


It is my goal here at Libidacoria Magazine to supply you with the sickest tunes for your online music playlists, and today I is no exception.  Today I bring you a song that will make you want to crank your stereo into overdrive, roll down your windows, pull on those shades, stick your arm out the window, and just bob your head to the “motherfuckin’ ill”ness of the beats.

Who are they? you ask.  Let’s see if any of this rings a bell.

  • This is the same group that brought us the mega hit, “Like a G6″ in late 2010.
  • Their first emergence into the limelight was in The Fast and the Furious: Tokyo Drift when their song “Round Round” was featured in the movie.
  • They have the distinction of being the 1st Asian-American group to earn a #1 hit on the Billboard Top 100 in the U.S.
  • Their second album, Animal, released in 2008 featured collaborations with Bruno Mars, Wiz Kahlifa, and The Stereotypes, among others, and off this same album, “Girls on the Dance Floor” was a featured song in Get Him to the Greek, “So You Think You Can Dance“, and “CSI: Miami.”
  • They opened for Lady Gaga on the Japanese leg of The Monster Ball Tour in 2010 and later with Rihanna and Calvin Harris in 2011 and with Lil Wayne on his I Am Still Music tour.
  • On their Free Wired album (the first major album released since signing with Cherrytree Records, they worked with artists such as Keri Hilson, Lil Jon, Snoop Dogg, Natalia Kills, Koda Kumi, and Ryan Tedder from OneRepublic.
  • They performed “If I Was You (OMG)” at the 2011 Billboard Music Awards with Snoop Dogg, and their other top 10-smash “Rocketeer” at NBA All-Star Weekend.

This group is made up of four members: Kev Nish (Kevin Nishimura), Prohgress (James Roh), J-Splif (Jae Choung), and DJ Virman (Virman Coquia).  The three original members (Nish, Prohgress, and J-Splif) grew up in the Koreatown area of Downtown Los Angeles and went to high school together.  They began their career as “Emcees Anonymous” but later changed the band name after creating a song by the same name.  In the early days, they harnessed the power of social media and performed in local clubs and at local events in and around LA, including an event they called, “Movementality” in 2003 that featured 10 different performances with all proceeds going to a local youth drug rehab center.    

What does the band think about their latest release?

According to Kev Nish, their latest album, Dirty Bass, is “LA electro-rap meets Miami booty shake meets Dutch house and the lifestyle that embodies that. “You don’t need a fancy whip, but as long as your stereo is bumping, everything’s alright.”

Indeed…everything IS alright.  Enjoy and add to your playlists everywhere!

Getting the Lay of the Land – The Event Begins

Part 2 of my journal about a weekend-long fetish event.

by Johnny Jackhammer

There was a distinct lack of nervousness as we walked into the conference registration room.

The people were welcoming and warm. Then we were hit with the paperwork.

At a private fetish event, there is plenty of paperwork to navigate. It outlines the rules, what you are about to encounter, and what is not allowed. Events are grounded in consent and safety for all participants. A signature means that the signer is not squeamish, believes in sexual expression of all orientations, and acknowledges that just about every sex act imagined will be taking place. We signed eagerly.

(Side note: one of the rules prohibits photography once you are past the security checkpoint.  Therefore, there will be very few photos included in this series and none with this chapter.)

This may surprise you about the BDSM community: it is a warm and welcoming community of people. Of any collection of people, I have not known more consistently tolerant, cheerful, and supportive group. Perhaps it’s the open vulnerability of striking up a conversation with somebody who is wearing nothing but a collar with their hands tied behind their back. Kinksters want to share their interests, show off their bodies or outfits, and make new connections. For many participants, this is a lifestyle of power exchange and connections.

Events like this all have “play” space, usually referred to as “the dungeon.” This is where you can witness most of the fetishes and edgy play. Often, the most popular equipment is the St. Andrew’s Cross, which is a wooden X-shaped frame that people can lean against or be restrained on. In most all cases, whippings, floggings, and beatings take place there.   If you attend, you need to be ready to see bodies brutalized until black marks and bruises are raised. Later at the parties and hallways, we saw many corseted ladies proudly showing off their blackened chests.

In the midst of the harsh action is a prevailing consent. Tops frequently check in on their bottom, making sure that the scene is going according to everyone’s wishes.   Extreme play creates a need for tenderness and after-care that is essential as a cool-down.

There are usually a few spanking benches, which are dual-leveled and padded. You kneel on the knee rest and lay your torso over the padded top. Here you’ll generally see spanking, paddling, and – on special nights – some fisting.

Beyond the dungeon, this convention had playrooms for sensual play (home to glory holes and gang bangs), bondage play (with plenty of scaffolding and framework), and medical play (more about this one later). Along with the play spaces, there is a XXX theater open and running for all the conference operating hours.

We appreciated that the conference kicked off with a dungeon tour and a pizza party mixer. They had a cash bar at the entrance, and my lady, GWN, and I grabbed nice stiff cocktails to go into the room with. As we started to mingle, we understood why there was no line at the bar. We might have been the only two people with drinks in our hand. While the swing community is a drinking culture, the BDSM community is not. There are some who may partake on separate occasions, but drinking is not generally a part of fetish play.

At the mixer, we quickly encountered an attractive couple. The woman was Amazonian in stature, and her man was kind and collared as her slave. We had a great connection and came to like them quite a bit. They planned some medical play later that evening, and they hoped that we’d be on hand to watch.

Which brings me to one of the conference tracks – Master and slave relationships. One thing I learned is that the Master/slave connection is not one of brutality but of service and protection. My assumptions were clouded by watching in Roots in the 1970’s, for sure. But instead, I learned that it can be a comfortable fit for the right type of people. Masters are dominant, for sure, but they are strong in how they watch out for the best needs of their slave. Punishment is immediate and public sometimes, but often it’s part of the kink for both parties. For example, the slave may be ordered to kneel on the floor next to the Master and wait quietly for a command. Even with this layer of control, there is explicit consent throughout.

The convention was a smorgasbord of kinky fun. We really enjoyed the “Tapas” session, which set up stations in the dungeon for people to get a taste of various fetishes. GWN gladly had her boots licked and feet worshipped, and we witnessed some amazing heavy flogging by a true artist. Other stations included a vacuum bed, fire cupping, light needle play, light whipping, and rope suspension. This was a useful offering to give people a taste of what they might want to try when the real play parties begin.

I also learned how freeing it is to see abundant skin and kinky outfits maneuvering through the conference space. Most people in our culture are self-conscious to some degree, and it was liberating to see so many different body styles be desired and accepted. We enjoyed seeing men and women of all types – between 80 and 400 pounds, from 3 to 7 feet tall – feeling sexy and showing off.

Sexiness is truly about attitude, and fetish events are filled with attractive people who were hotter than any Hollywood starlet. Sure, the model might have the Barbie-doll body, but we were much more turned on by the BBWs who were rope-bound and begging to be handled. I have to admit that there is something admirable about a 6’, 90-pound gender-flexible man in a wig, high heels, and a skirt. It’s the freedom and attitude that is sexy, not the package.

Now that things have kicked off, the only question left is do we just watch or do we jump in and play?

Reminder: This blog is discussing the Kinky Kollege.  You can find more at their website here.

Sexual -I-N-Ging

by Kristie LeVangie

I’ve done some things my life. I’m by no means a prude.

I’ll be the first to admit, somewhat sheepishly however, that I’ve been around the block once, twice…maybe even, 200 times. There’s not such a thing as too much experience in my opinion.

But when researching for my former talk show, I was surprised to discover 4 present continuous tense verbs (–ing forms of verbs) that have not yet made my resume. And let’s be real, most of them probably won’t. (I’m getting mellower in my old age, and would give into a riveting conversation far quicker than a pretty smile now-a-days.)

There ARE plenty of –ing’s that do pad my sexual resume though.

I’m really good at shopping…even for sexual items. I’m great at spending, especially when it’s not my money. It’s nothing for me to spend hours looking for the right shoes or dress or corset to set my lover’s mind racing. FYI…I’m also good at saving since I will hunt down the most extreme bargain and never pay full price for anything.

I’m great at kissing. I am best with slow, soft kisses with lots of tongue and just the right amount of moistness and pressure.

I’m also pretty good at sucking…or so I’ve been told. Earlobes, tongues, or genitalia eventually almost always find their way into my mouth. And if not, you’ll surely find me licking them sooner or later.

I’m pretty good at singing, but I don’t bring that into the bedroom often. Usually I’ll transform it into moaning or talking or screaming or heavy breathing. In short, I’m good at vocalizing.

I’m great at driving. I’m nearly always in control whether behind the wheel of a vehicle or on top of my man.

You’ll often find me fantasizing about, researching for, or creating a unique experience for my lover.

I’ve dabbled with tying, blindfolding, spanking, costuming, whipping and begging. I became fairly proficient at fucking, faking, tasting and jacking. But my real skills lie in anticipating, teasing, torturing, self-satisfying and fulfilling.

Now, will you ever find sharking, fisting, dogging or squirting on this girl’s resume?

She’s highly doubting.

Wondering what these sexual terms are?  A little Google search should satisfy your curiosity.

What are YOU “-ing” good at?


by Wrecker

SCCY industries is an up-and-coming player in the firearms industry and a good bang for your buck. I recently learned about this company, and having done A LOT of research, this firearm is quickly becoming my favorite.

It is lightweight at only 15 ounces, and with a 10 +1 capacity, you are never without enough ammunition for any situation. This firearm also comes from SCCY with an extra magazine. It comes supplied with extended magazines, but if you prefer you can switch to the flush mount plates for a fully customized experience. And finally, it includes a trigger lock with two keys for storing this firearm  safely.

There are only four varieties available in design, which helps keep the cost down.

Option 1 is the model. There is the CPX-1 and CPX-2.

The CPX-1 comes with an external thumb safety which is ambidextrous and easy-to-operate in the shooting position without being in the way.  It also has an inertial firing pin with a 9-pound trigger pull.

The CPX-2 is identical to the CPX-1 minus the external safety.

Both versions come in two-tone and in all black.

The receivers are made of  aircraft-grade heat-treated aluminum, and the frame is made of Zytel polymer.  They have a recoil-absorbing backstrap integrated into the frame giving this gun a comfortable grip.

This compact pistol has an overall size of  5.7″ x 4″ x 1″  and fits easily into most pant pockets or very concealed under even lightweight clothing.   They are double-action, only with an internal hammer, so there is nothing to snag while drawing this weapon.

These weapons come with a lifetime no-questions-asked warranty, which is very rare in this industry.  Not to mention, these are 100% American made in the Nascar capital of Daytona Beach, Florida.

For a price of between $300 – $350 (depending on where you live), it’s a good deal for a great feeling of safety.

According to their website, in  1998, Joe Roebuck recognized the increasing demand for a safe, simple to use, and affordable firearm as a growing number of states enacted legislation to allow concealed-carry permits. With more than three decades of experience in the manufacturing industry, Roebuck set out to apply his skills as a Tool & Die Maker and Mechanical Design Engineer to design the CPX series of 9mm firearms, and in this writer’s opinion, he has accomplished what he set out to do.

The “SCCY” (pronounced ‘sky’) is the limit for this up and coming company.

Fashion Audible: Dude Advice

by Wrecker

In the words of Joan Rivers, “Can we talk?”.

Being a guy, I was oblivious to fashion, and my knowledge ended at “Damn, baby. You look hot in that.”

But, I have slowly learned how important fashion is and how it can be the difference between relaying the image of a smart, sexy, professional woman and the woman you see at your local big box store in their PJs.

Guys, trust me when I tell you.  Fashion can be the strongest indicator of how well a woman takes care and respects herself.

So here are a few tips for my fellow dudes:

  • Take some time and pay attention to The Red Carpet before awards’ shows and even spend some time watching some of those fashion shows that talk about the top stars and what they are wearing  (i.e. Fashion Police, Entertainment Tonight, The Dish, etc.).  Staying current will help you better evaluate the playing field.
  • Let me throw out  a situation that we have all been in before– one of those “Make it or Break it” moments when a woman you have really been interested in finally takes your invite for a date.  You rack your brain for the perfect date: where to go for dinner, what to do after dinner, and last but not least, what to wear.  You think “this woman seems like a down-to-Earth, laid-back woman that likes to have fun.” You knock on the door, and she is in a tea-length summer dress, six inch wedges , and her finest accessories.  Do you ignore what she is wearing and take her for wings, beer and bowling?  Or, do you excuse yourself to the restroom and make reservations at a 5-star restaurant?  Imagine this little scenario as football, and you are the quarterback.  Does the audible lead to the score or does your lack of play read result in a turnover? Like a quarterback reading the defense you need to learn how to read the signs of what she is wearing and by that you can determine her mood and what she expects of the situation.
  • Names like Vera Wang, Dulce Gabbana, and Louis Vuitton may be alien to most guys, but believe me when I tell you that those names will get you far.  Don’t overuse brand names though because you can easily go from boyfriend material to gay best friend material in just a shopping trip.
  • Be attentive if your day with that special woman includes shopping, and don’t bulk at the thought of shopping . In my opinion, this is were a lot of guys mess up by staring into space or looking at the other women in the store. What better way to impress that special woman by participating in the shopping trip and combining what you like and she likes into her next outfit for your next night on the town.
  • Shopping with your lady also gives you the opportunity to see what she likes and could help with gift ideas for her in the future. Whats worse than buying you lady something and it just sits on the dresser or hangs in the back of the closet?
  • Fellas, after you finish with the first five minutes of that porn, take an extra few and look at what those women were wearing including those heels that are now hoisted in the air.  Learn the different types of footwear– flats, wedges, slingbacks, platforms, stilettos (our favorite, of course).

You don’t need to learn everything, and trust me once you start learning about fashion, you will already know more than you think you did. The little black dress the girl at the gas station had on or the woman in the pencil skirt  that you couldn’t stop staring at in the bar last week will just start having names to them. Only then will those same women be showing you attention, and for some, know that you exist. Women love attention to detail.  Watch her face light up when her compliment her Michael Kors handbag.

So guys get on that computer and search more than just porn. Look at what the stars are wearing and what is IN. Keep aware of what the color of the season is and go out there and get those true LADIES and leave the girls to the little boys.

Look for more tips soon,

Your virtual wingman

What Kind of Onion You Use Does Matter!

My Personal Guide of What Onion to Use When.

By Jimi James

So you’re creating a recipe, helping to make dinner, or following a recipe that calls for onions. But…it’s not very specific on what kind of onion should be used in your recipe. There are many types of onions in the produce area, and if you visit a store that specializes in food you may find multiple varieties of many common onions. So for today’s article, we are just going to cover the top 5 onions in cooking, what the differences are, and which situations they are best used in.

Now, get your notebook or save this article for reference. Be nice and pass it out to all your grill buddies, girlfriends, cooking show buffs and those who dream of being the next big star on Food Network.

When you go to the grocery and are staring at a mountain of varieties of onions, you’re not necessarily going to ruin lunch or dinner if you choose to use a yellow onion where your best choice should have been a red onion. Now, with that being said, here are the best onion practices.

Yellow Onions

The yellow onion is the most commonly used across the nation. This onion is best for just about everything major in cooking. Use a yellow onion in a recipe when you are making roasted meat dishes– yes, that includes a crock pot meal. Roasted meat dishes such as roasted chicken, pot roast (whether beef or pork) and rack of ribs or lamb in a Dutch oven or crock pot. You can also use a yellow onion for sauces, in stews, and also in a soup. Being the most common onion, this is the onion you should do most of your cooking with. These onions have a sharp, spicy flavor, and they also have a lot of sugar in them. When cooked, the yellow onion loses its spicy flavor and becomes super sweet.

Sweet Onion

Sweet onions are the second most common onions that are used in recipes across this nation. Best uses for a sweet onion are for frying.  You can also use them in baked gratins (like Au gratin potatoes) and in roasted vegetable dishes.

Sweet onions and Yellow onions are very similar; however, their sweet distinct flavor may be better suited for certain dishes. Sweet onions have thicker layers, which is why this onion is a great choice for making onion rings. Having a high content of sugar, it is very sweet without being spicy like other types of onions may be.  The sweetness makes them great for frying, like onion rings or a big bloomin’ onion. They are also a great choice to add some sweetness to a French Onion soup.  (You’re adding sweet with these onions; while Yellow onions are better for meat dishes, because they add a more savory flavor.)  Some common types of sweet onions are Walla Walla, from Washington state area, to the most familiar Vidalia onion.

White Onion

White Onions are the sharpest, spiciest and crunchiest onion you can use. These onions are best suited for use in salsa, to sautee, and in Asian stir-fry dishes for an extra crunchiness. You often see these onions used in Hispanic cooking. We find them in a lot of Mexican food we eat.  These onions are noticeably larger in size than other onion varieties, and they have a thinner skin. White onions are very sharp and have very little to no sweetness at all. They are super crispy due to their very high water content.

Red Onion

Red onions are the easiest and best to eat raw!!! The best uses for these onions are when pickling, salads, guacamole (although I prefer a white onion in guacamole), grilled by themselves, and of course, on burgers, sandwiches and subs. A red onion is milder than the other varieties listed, plus when eating, we have heard it a million times– “we eat with our eyes first”.  This onion adds beautiful color to your dishes.  The red onion also is crisp and sweet; although, you will find it also has a slightly bitter aftertaste than the other onions listed. You won’t need that breath spray or stick of gum after eating this onion, because it’s not a spicy or pungent as a yellow onion, and you won’t have to worry about so many tears while slicing and dicing this onion. With that said a Red onion still has a strong pleasant flavor.


The  Shallot is the MOST subtle of all the varieties. Keep in mind that a shallot is not technically an onion at all. However, they are best used in salad dressings, vinegary glazes and also as garnishes. Shallots have a similar flavor as onions, but are less overpowering. Unlike onions that grow individually, shallots grow in clusters, similar to garlic. The flavor of a shallot is similar to that of a mild red onion. It does have a hint of spiciness with some sweet. They are the best overall choice if you are making a vinaigrette, or a chunky style vinaigrette called a “mignonette”. The mignonette is eaten with oysters or other kinds of shellfish. You can use shallots in egg dishes such as quiche, especially since they are smaller and less chunky than regular onions. You can also use them for a simple garnish for a vegetable dish whether raw or fried.

Want more info, tricks, tips and ideas??? Subscribe to Libidacoria Magazine for my most recent posts.  You’ll be the talk of your cookouts, dinners and deserts.

Stay Hungry, my friends!!!!


Editor’s Note: Don’t forget that onions have many medical benefits.  Research has suggested that onions may help prevent most cancers; inhibit platelet-mediated thrombosis (a process leading to heart attacks and strokes); reduce levels of cholesterol, triglycerides, and thromboxanes (substances involved in the development of cardio-vascular disease) in the blood; and has been associated with a reduction in symptoms associated with osteoporosis.