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Welcome . . .
Chewin' the Fat is a
publication from
The Complete Bear designed for the bear
community. It is published on the 2nd and 4th
Fridays of the month.
Chewin' the Fat will offer up
the best
of the bear lifestyle - casual, cool, or woofy.
Whatever it takes to complete the bear.
For the bear, his cub and
their den . . .
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Bears, Dungeons and Marriage?
You might want to pull up a chair for this one
OMG, where have you been? I have so
much to tell you . . .
I headed off to IML over Memorial
Day Weekend. I would tell you more, but I
never really got out of the dungeon.
Actually, we did a photo
shoot in one of Chicago's more notorious
play spaces.
WOOF!!
Since we've been back, I somehow managed to
end up in the lower depths of Kink.com's
dungeon.
Stay tuned, that story doesn't come
until next time.
I moved to SF eight years ago - a wide-eyed
boy from the Midwest (well, not really - but
just go with it) and now I'm in the
bowels of the Armory.
Like that wasn't enough, now I can finally
make an honest man out
of husbear. The
weddings start in 3 days.
Wow, Mom would be so proud. Speaking of
proud, all of us at The
Complete Bear and The
Twisted Bear want to wish you all the
best at this momentous time - If you are
getting married - Mazal Tov! And to the rest
of you - Happy Pride!!
2008 Gay Pride Calendar
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Where do you fit in?
Do you identify with main stream gay society?
Are you more at home in the bear brotherhood
without all the trappings of the muscle boys
and A listers? Or are you a square peg trying
to find a hole?
It is natural to seek community - hell you
signed up here more than the porn, right? LOL
"Wait, there's porn?" No -
sorry, didn't
mean to distract you.
We asked our readers, here's what they told
us . . .
- "A square peg trying to find a hole" -
classic. While not desperately seeking that
hole, this square peg has been so distant
from mainstream society (gay and otherwise)
that I wouldn't know Will or Grace if either
asked me to dance . . .
- Hey i love the bears community! I like to
be out and about being myself and having fun
with other bears who are not afraid to be
themselves!
- Enjoy the closeness of Bears in general,
but not necessarily the organized Bear scene.
Like it one on one, or with a smaller group
of trusted friends where fraternity and a
nonjudgmental attitude prevail.
- I hate seeing how the mainstream Bear
community in some ways has become just
another way to exclude others who dont fit
yet another ideal look or attitude or amount
of masculinity. In my mind, the Bear
community IS and SHOULD BE about men existing
as they naturally are, because, lets face
it...the majority of gay men ARE just
'regular guys', not skinny beautiful hairless
young men.
- Well, I'm 47 now, but I never did quite
fit in with the gym-toned fashionettes and
disco divas of the community. They frustrated
me in my 20's and they bore me now. The
people who call themselves bears, at least
the majority of the ones I have met locally,
seem warmer, friendlier, more natural and
less pretentious.
Let's hear it for for square pegs . . .
got fur? - social networking for bears and cubs
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The J-O Burger
We asked Thom over at Bearly
Edible to whip us up a good summer recipe
and here's what we got.
Yummm, bears like beef!!
Two key ingredients are the J-O that makes
this burger stand out in the crowd. A cup of
Jack Daniels whiskey gives it a distinctive
flavor that most people can not identify.
Vidalia onions add that sweet southern oniony
taste that can't be beat. Be sure to use a
90% lean ground chuck that has just enough
fat to keep the burger from drying out on the
grill. This is a perfect recipe for summer
grilling while Vidalia onions are plentiful
and you can sip the Jack in the shade while
you grill the burgers.
- 2 lbs. 90% lean fresh ground chuck
- 2 Large Vidalia onions
- 1 egg white
- 1cup Jack Daniels whiskey
- 2 TBS Worcestershire sauce
- 1 TBS molasses, 1 TBS A-1 Sauce
- 1 clove garlic, minced
- Montreal Steak Seasoning
- Tomatoes, lettuce
- 6 Bakery hamburger buns
Cut ˝ of one Vidalia onion into a fine dice.
Gently mix the chopped onions in a bowl with
the ground chuck, egg white, whiskey,
Worcestershire sauce, molasses, A-1 Sauce and
garlic. Add Montreal Steak Seasoning to
taste. Shape into 6 patties.
Cut the remaining Vidalia onion into 6 thick
slices, about 3/8 inch thick. Run a bamboo
skewer through the onion to keep the slices
together as you grill them. Rub a drizzle of
olive oil over both sides of the onion
slices. Sprinkle generously with Montreal
Steak Seasoning.
Grill the burgers until done to your liking.
Grill the skewered onions at the same time,
turning frequently. Remove from the heat
after they have caramelized and browned on
both sides.
Lightly butter fresh bakery buns. Grill buns,
cut sides down, until light brown. Serve
burgers topped with a caramelized Vidalia
onion slice, a thick slice of fresh tomato
and leaf lettuce. You can top this with your
favorite hamburger condiments, but the sweet
caramelized Vidalia onion and Jack Daniels
taste can stand on its own.
Bearly Edible
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Sincerely,
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