notes from romancing weekend
Following the Romancing Weekend at Conrad, Dr Chew told participants that 1/3 of couples 38 years and less have SI 2-3 times a month. 2/3 have SI once every 2-3 months.
There are two models in arousal the first being is the Master Johnson Theory and the Second Barson. The fomer has these stages "Excitement -> Plateau -> Orgasmic -> Resolution Phase.
Man and Women have the Keygan muscles, he advises us to practise this muscle. He said clicinally only G-spot is relevant although touch is an important factor too.
In the context of weigh reduction and incr of aerobic capacity and muscle swimming was recommended.
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In the session by Aarati, both hands' fingers on the forehead . in circular motion massage the head. Massage technique on temples and back of head.
hand massage from the waist upward in a knelting fashion using the sesame seed oil.
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Violet Onn cooking. Vingette, first marinate the aspragus. in the Vingette,
put salt pepper and put oil last. Trim off aspragus ends. Prepare everything then cook.
Cut scallop when semi-cook, always have a ice water bath to prevent over cooking. Cut scallop longitually with a parrying knife. Dry scallop with towel. Put aspragus and boil it.
Left over veg can be used as soup stock.
There are two models in arousal the first being is the Master Johnson Theory and the Second Barson. The fomer has these stages "Excitement -> Plateau -> Orgasmic -> Resolution Phase.
Man and Women have the Keygan muscles, he advises us to practise this muscle. He said clicinally only G-spot is relevant although touch is an important factor too.
In the context of weigh reduction and incr of aerobic capacity and muscle swimming was recommended.
----------------------
In the session by Aarati, both hands' fingers on the forehead . in circular motion massage the head. Massage technique on temples and back of head.
hand massage from the waist upward in a knelting fashion using the sesame seed oil.
-------------------------
Violet Onn cooking. Vingette, first marinate the aspragus. in the Vingette,
put salt pepper and put oil last. Trim off aspragus ends. Prepare everything then cook.
Cut scallop when semi-cook, always have a ice water bath to prevent over cooking. Cut scallop longitually with a parrying knife. Dry scallop with towel. Put aspragus and boil it.
Left over veg can be used as soup stock.
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