My name is Thecia and I’m a 31 year old cutter. I’m also an engineer, but that’s not important to this story.

Last week some of my friends were over for lunch and we began to discuss our mutual penchant for human balls. Two of the women were extreme ball (and cock) biters, Carol, who also writes stories for EA and Betty Johnson who wrote a whole book on “Package” biting (The Adventures of Betty Johnson: Amazon.)

We decided to compile a cook book.

Carol’s submission was “Cock and Balls scampi”

Carol went to a pick-up bar in a not so nearby city and, of course, met a horny guy. Carol is a striking, very well built redhead in her early 20s so she had no problem getting him to a motel where he registered while she stayed in the car. She brought in her flask of rum and they had a drink, of course his was laced with knock out drops. Despite her dislike of men in general, before he completely passed out, she did use his cock for her own pleasure, smiling as she saw the last load that his balls would ever produce. This incident took place in central Texas and the guy fancied himself a cowboy, complete with the boots, hat and sheath knife.

When he was really out cold, carol banded his balls and girded his cock with a thick cord making a tourniquet, not because she was afraid of him bleeding out, but she knew murder would make for a much deeper investigation. He kept his knife sharp and one slice took his balls off and a second stroke cut through his big cock like a hot knife through butter. The severed package went into a zip lock bag and the bag went into an ice filled cooler.

Her trip home was uneventful and she arrived in time for a late supper.

The balls were peeled and the tails (cords) cut off before being finely diced, the cock was cut into thin slices and browned in an iron frying pan. The pasta was cooked and the garlic - olive oil sauce was sautéed, the sliced nuts were added last. A simple recipe, but very tasty. She sat and opened a bottle of merlot for the meal. While I didn’t get to taste a bite, Carol said it was delicious.

The next one to pipe in was Betty, who preferred slow cooking. She claims that cock meat is too tough to fry and must be stewed. She met her prey on a deserted beach on South Padre Island. She was lying on the beach topless and a big guy started a conversation with her. She is beautiful and an exotic dancer, (see the photo in her book) so it’s no surprise that the guy was enamored with her. She couldn’t help but notice the huge package barely concealed under his tight bathing suit. She offered him a beer from her cooler and he sat down to chat with her. As he turned to get a second beer, she clobbered him with the empty bottle. He fell to the sand and she was on him in an instant. Betty is the sweetest, kindest person you will ever meet, but when she gets this “Cock lust” as I call it, she goes berserk. She tore the side of his scrotum open and popped his right ball into her mouth, blood covering her chin as she cleanly bit the ball off. The second followed as did most of the sack. At this point his nine inch cock was soft, so she was able to get the whole thing into her mouth. She bit as hard as she could and twisted her body to rip the organ from it’s roots. Blood was everywhere and she was covered with it, blood ran down her naked chest and some even dripped off of her nipples, her tiny bikini bottom was ruined.

Later, back at her rented beach house, she prepared a stew with stew veggies, Campbells cream of mushroom soup and a little wine. The cock meat went in first and the peeled and diced ball meat went in as the stew was almost done. She prefers a white wine with ball meat. I’ve never tasted her stew, but it sounds wonderful.

It was my turn and I brought up my own hors d'oeuvres. I was doing a simple cutting for my usual fee when I noticed that this client had enormous balls, almost equine. He was strapped down on my table in Mexico when he decided to cancel the operation. I looked at those huge balls and said to him, “You paid your money, you get your nutting.” He fought, but the two inch wide nylon straps around his arms and legs didn’t budge. I, with care, surgically removed those huge gonads, all the while with huge a smile on my face. In seconds they plopped into the stainless steel bowl, free of their host body.

I was having a small dinner party that night and this would be part of the cocktail hour.

I partially froze the orbs so the tough outer membrane would come off easily, then I sliced them into one quarter inch slices. I quickly breaded them (when sliced they tend to fall apart and the egg helps keep them in one piece) and dropped them in my pre-heated fry daddy. I served them, along with the fried zucchini and mushrooms, on a large tray with a small bowl of soy sauce as a dip. They were so good that they were gone in seconds.

Linda the slave mistress has a good recipe of her own. She collects at least ten loads of jizz. She has two intact slaves and the new one she just bought. Between the three she was able to collect six loads a day for five days. To take the gamey taste out of the cum sauce she added a two packets of artificial sugar (Splenda), a drop of vanilla and about ten dashes of bitters. The sauce was poured into a very small Corning ware baking dish. She then drained the last load ever from the soon to be eunuch, and added that load into the dish. She removed his balls, cleaned them and placed them in the cooking sauce along with a few drops of red wine. The covered dish went into the oven for one hour at 350 Degrees. The sauce reduced to a thick tasty gravy and she said the meal was perfect.

In all of these recipes you should split the tough skin and remove it first. Boil the nuts in water and vinegar for about 15 minutes, until tender. From there begin your own preparation.

I’m told that pig’s nuts taste exactly the same as human ones and as they are easier to get, they are great for practice meals.

I’m going to lunch now, talking about nutting makes me hungry.

Respectfully Submitted

Thecia