He moaned softly and told me I would do just fine in the fraternity.Pre-cum oozed from the head and it was the sweetest thing I'd ever tasted. Imust have sucked his cock for 45 minutes when he finally began to shoot hisload. He ordered me to hold his balls tightly and not to spill a drop. I happilyobliged, keeping my lips closed firmly around his huge mushroom head.The first shot was massive and I almost gagged from the sheer force as it hit theback of my throat. I maintained my composure, however, and managed easilyand eagerly to swallow every drop.He lay down on my couch and after cleaning his beautiful cock with my tongue, Ioffered him a beer. He said he would love one. I got him one and we watchedTV for a little while. I was not concentrating on the television, however. All Icould seem to think about was getting that wonderful 8-inch cock back in mymouth.I began to tell him how much I wanted to member of the fraternity and asked himif he was ready for me to prove my willingness. Just as the roux is done, you should begin to see some tendrils of bluish smoke coming from the pot. Keep stirring. If you let it sit, it will burn. If it smells burnt, toss it out and start over. S****t happens.When the roux is the right color, "break' it by dumping in your chopped onions (a yellow onion the size of your fist, more or less, and a handful of chopped green onions, often called scallions by the pretentious. You can also add a chopped up stalk of celery and maybe a little chopped bell pepper. Chopped here means pieces about a quarter inch or so. Doesn't have to be exact.) into the very hot roux. Keep stirring. The vegetables will cook somewhat and at the same time cool the roux down so it doesn't keep cooking and burn. Make sure your windows are closed when you do this. The smell is wonderful. Traffic may stop on nearby thoroughfares if it gets out.When the sizzling stops, add water or chicken stock. (Grandma didn't use chicken stock. She did use a chicken that was.
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