Ron and Millie Take a Nude Cruise

My marvelous adventure started with an off-hand comment when I told my husband that I wanted a holiday. “To rest and relax would give us a new outlook,” I said.

“Camping?” he answered. We had been there and done that,but I want to get dolled up. To be wined and dined. “Or we could get season tickets for the hockey games.”

“I want to make love on a king-size bed and enjoy and explore each other as the sun comes up.” He turned to me. I had his full and undivided attention. “I’m thinking somewhere warm and exotic,with a beach and umbrella drinks and dancing under the stars.”

Ron had his laptop out,and we started looking at all the locations that we’dalways dreamed of: Jamaica,Mexico,and Haiti. “You know,Millie,the more I look at this the more I’m realizing this is just what we need. There are so many great options out there. We have to narrow it down by what we want and what we don’t want.”

“We want a kids-free space. I love kids,but I want some adult time; smart and sophisticated conversation,no drama,all ease and comfort.” Ron raised his eyebrows in that sexy way that accents his hazel eyes,which are seductively framed by his Clark Kent eyeglasses: a handsome all-American man by day,Superman by night.

“Did you mean that you want to go on an adult cruise?” he asked with a sexy smile. I think he was expecting me to laugh it off,but after all these years of marriage,I like to think that I can still surprise the old boy yet. I tell him it’s an excellent idea. I want to go on a swingers cruise! I hadn’t known how strongly I was curious,but once the words were out of my mouth,I was committed to the idea.nude cruise

We got to looking,listing some of our dream locations such as the CaribbeanIslands,Jamaica,and Mexico,inputting adults-only,clothing-optional,swingers cruises and,of course,we wanted a pool. We came across Castaways Travel and Bliss Cruises,and they had all of the items on our wish list,plus extras we hadn’t thought of,like great entertainment options,Meet and Greet sessions,playrooms,and Suites with ocean views.

Well,right there in our living room,we began to fantasize about the nude pool. Then we got to imagining the costume events! I was thinking about branching out and flirting with another couple. We had for years had a fantasy about a three-way,but had never known who in our city would be amenable,and a couple would be so sweet because we could both explore a plenitude of playful possibilities. I looked at Ron,and from the twinkle in his eye,I could pretty much guess his thoughts were running in the same direction.

“Can you imagine cruises for adults? Lounging by the pool at ease,in an adults-only environment,not a care in the world,getting to spend time together,” he said. He put his hand on top of mine. I felt my nipples go into headlight mode.nude cruiseI took his hand and put it on top of my breast,and my breath began to catch in my throat.

“Romantic sunsets on the clothing-optional deck.” He nodded. I put my hand on his thigh. He brought it to his mouth and brushed his lips against the back of my hand,then he led me to the sofa. It had been ages since we had made love outside of our bedroom,but we were so excited by the idea of adult only cruises that we fell to undressing one another right there. I kissed him and took him into my mouth while looking deep into his eyes. When he penetrated me,I felt the earth move. We climaxed together,then held one another tightly,snuggling on the sofa.

Two days later,I had us booked for an upcoming voyage. Bliss!nude cruise

Banana Fosters

I’m a sucker for bananas foster. Its ridiculously delish so I had to come up with my own healthy alternative to the dish. With only 1 tbsp of low fat butter, this is a serious winner. Definitely a crowd pleaser. 


three bananas, chopped into 1/2 inch rounds

3 tbsp of light agave nectar

1 tbsp of low fat butter or butter substitute

1 tsp of cinammon

1 tsp of rum

1 tbsp of orange juice


Melt the butter in a cast iron skillet over medium heat. Add the agave and allow it to melt completely (about 30 seconds).- Add the cinnamon, o.j., rum and stir.- Toss the bananas in and let them sit about 2 minutes on each side. – Serve immediately. (I put some reduced fat whipped cream on the side with a sprinkle of cinnamon and walnuts)- Enjoy!!!

Tropical Fish (Sonoma Diet Style)

So you guys are going to follow me through my journey with the Sonoma Diet Cookbook. What is the Sonoma Diet? It’s basically a diet where you eat whole grains, protein, vegetables and fruit WITHOUT COUNTING CALORIES!! The core of the diet is based on 10 power foods: extra virgin olive oil, almonds, bell peppers, broccoli, tomatoes, spinach, grapes, strawberries, blueberries and whole grains. The best part about this diet? You get to have glass (or two) of red wine a night AAAAND you can have two squares of organic dark chocolate a night. You heard me. Here is the first recipe I tried out (with my own twists of course):


  • 1 lb of white firm fish (I’m a sucker for cod, but the recipe calls for halibut)
  • 2 mangoes, chopped
  • 1 red bell pepper, chopped
  • 3 serrano peppers, roughly chopped
  • 2 tbsp of cilantro, roughly chopped
  • 2 limes
  • 2 tsp of extra virgin olive oil
  • salt and pepper
  • 2 garlic cloves, minced
  • 1 tsp of agave nectar
  • 1 tsp of orange juice
  • 1 tsp of soy sauce


– In a small bowl, stir the mango, bell pepper, serrano, cilantro and the juice of wine live. Season with salt and pepper. Let it stand at room temperature for 15 minutes for the flavors to mix. – Meanwhile, season the fish with salt and pepper. Mix agave, o.j., soy sauce and the garlic cloves. Sprinkle mixture over the fish. – In a large nonstick skillet, heat the olive oil over medium heat. Add the fish and cook for about 3-4 minutes on each side. You usually know once the fish flakes easily. – Serve with quinoa and lime wedges. (the recipe also suggests serving with asparagus- we ate veggies while waiting for the food to cook!)

**notice the power foods in here, quinoa=whole grain, red pepper, olive oil)

FashionableFoodie: Mushroom Enchiladas

Whenever someone says “lets go get some mexican food” I laugh inside, well thats a lie, most times I just laugh out loud. You Americans have no idea what REAL mexican food tastes like. My mom is 100% Mexican and she cooks 100% Mexican food–not burritos and queso with chili. I’m talking real authentic Mexican food. Enchiladas from your local Tex-Mex joint will never compare to those my mom makes with fresh tortillas and vegetables. This past weekend, I went a step further and substituted my mom’s corn tortillas with whole wheat ones from Whole Foods…just to be extra healthy. Also- it makes a BIG difference to make your own salsa from scratch (and if you have time roast the tomatoes, peppers and garlic before even a bigger difference). Just like with any ethnic cooking, fresh ingredients are essential. They will make or break your dish. What most people assume is absolutely horrible for you (like enchiladas) can actually be healthy if you use the right stuff. Follow my lead…

Ingredients:– 6 large tomatillos, chopped- 3 serrano peppers, chopped- 1/2 onion, thinly chopped- 1 cup of cilantro- 1 garlic clove- 8 whole wheat tortillas- 2 packs of baby bella mushrooms, chopped- 1/2 ball of oaxaca cheese, shredded or pulled apart into small pieces- cherry tomatoes, queso fresco and avocado optional
Preparation:– Preheat oven to 350 degrees.- To prepare salsa put the tomatillos, peppers, onion, cilantro and garlic clove in a food processor. Add a touch of water and olive oil and blend. Put it in a pot and bring to a boil, then simmer for 15 minutes. Add salt and pepper to taste.- In a saucepan, chop the mushrooms and add salt, pepper and garlic salt. Saute until the juices of the mushroom have evaporated. – Put mushrooms to the side, in the same pan place the tortillas on low heat and heat through until they are warm.- Grease a medium casserole dish olive oil. Add the tortillas one by one and fill with the mushrooms until you’ve used all of the tortillas that can fit in the dish.- Pour the salsa over the tortillas then add the oaxaca on top. -Place the casserole dish in the oven and cook for 30 minutes or until the cheese is golden. – Garnish with chopped cherry tomatoes, queso fresco, cilantro, avocado and extra salsa. Enjoy!!