Pics or it didn’t happen

Alright folks, I’m climbing up on my (perceived-as-hypocritical) soap box to shout that doing rope to get the pretty pictures misses the goddamn point.

Hypocrisy Disclaimer: Yes, there is professional  photography of my work. Yes, it’s sold as prints, is in books and has been commercialized. Sure, a lot of those published prints were from work done in a studio. Yes, I have tied for the purposes of photography.

I recently was the recipient of a rant regarding bottoms/models seeking recognition for being tied by certain people or at certain public events *coughnuitdescordescough*. I guess the whole “pics or it didn’t happen” trend hasn’t been kicked yet.

Here’s the thing though, bottoming at an event to someone well known where no one has photographic evidence of you doing so shouldn’t diminish your experience. Did you bottom at this event to share your energy with the top and the people around you, or did you do it for some minutia of fame because you want to be a unicorn. Check your ego, because you’re the type of bottom I avoid and I can see you a mile out.

I suppose you can turn around and say that I shouldn’t speak because there are plenty of photos of my work at events, with various models and porn stars of any gender, shape and size. The scary part? I’ve actually connected quite well with most of those people. Here’s the thing though, I did not tie them for those photographers. Note: The only time I have ever tied under direction (sort of) from a photographer was with Holly Randall for Morpheous’ book: Bondage Basics (because well, I suck at tying basic things – tend to overcomplicate and get carried away.)

I tie because I can get drunk on the exchange of energy between two persons. Frankly, it’s my favourite way to get drunk and I live for those moments of euphoric bliss that a partner and I can escape to.

I have a strong bond with the photographers (voyeurs, really) that I currently work with in Toronto. Why? Because they photograph what I would consider moments of energy exchange between my partner and I. It isn’t a matter of shooting a posed position, but rather capturing the existence of the aesthetic in angst and surrender. At least, that’s how it is in my world.

Finally, tying for a photo rather than for the exchange between people shows in the crap photo and the crap rope. Sterile energy is sterile energy and fancy positions aren’t going to change that.






Winter Comfort: Bison and Venison Stew

I have this secret drive to run out to nature, leave the city and live in cottage country hunting game and living on the land. I doubt I’d last more than a few weeks though. I just love the city way too much. So, in order to quell that urge I choose to eat most of my red meat through game.

With the change in weather and wanting to have heartier meals, I decided to make this delicious Bison and Venison Stew, with the venison graciously provided by Sweet Phedre.

Bison and Venison Stew


Looks good right? Here’s the recipe:

Bison and Venison Stew


  • 1 lb venison, 1lb bison cut into chunks
  • 1 Tbs coconut oil
  • 1 onion, chopped up
  • 4 cloves garlic, crushed and chopped
  • 1 cup dry red wine (I used Merlot)
  • 2 packages of mushrooms
  • 4 large carrots
  • handful of spinach
  • 2 Tbs tomato paste
  • 3-4 cups stock, either beef, chicken or veg
  • 1 tsp smoked paprika
  • 2 bunches of sage leaves
  • 1 bunch of rosemary
  • 1/2 tsp cayenne
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper


  1. Heat coconut oil in a large pot, add onion and garlic and cook on low until onion is cooked
  2. Turn heat to high and add the bison and venison to brown on all sides.
  3. Add the red wine and cook off the alcohol, this should take about 2 minutes.
  4. Add tomato paste, beef stock, mushrooms, carrots, spinach and all of your spices, salt and pepper, mix well.
  5. I’d recommend tasting your broth to make sure you got the spice-ratios that you’re looking for.
  6. Cover and let this mixture simmer for at least 2 hours or up to 5. Don’t forget to stir, and to alternate between covering and not covering your pot.
  7. Bon Appétit!

New Galleries!

I decided it was high time for me to do some sort of update outside of the Twitterverse, so I’ve added a few new galleries. Feel free to check out the Sans Rope and MBE galleries too!

I am constantly on the search to collaborate with more and more models and photographers both locally and when I travel. Please feel free to touch base with me at veraaude(at)gmail dot com.

Cozy Chicken Comfort Soup

The weather here recently turned rather dreary, what with the rains and drop of temperature with the fall weather. People are getting sick with the post-MBE plague and frankly I just wanted a bit of coziness to warm up.

When it comes to colder months, I’m not ashamed to say that I’m a big fan of one-pot cooking. I’m also a big fan of asian-inspired seasoning and flavours. In the interest of staying within my clean-eating lifestyle, I came up with the following soup that is high in protein, and has pretty decent nutritional value. Honestly, I like things to be relatively simple when it comes to meals. I prefer recipes that maximize flavour with minimal ingredients.

Nutrition: (Assuming 4 servings)

187 Cal, 9 Carbs, 3 Fats, 30 Protein, 3 Sugars


Cozy Chicken Comfort Soup


  • 2 Containers of Chicken Broth (If you make your own, all power to you! I just get the organic stuff off the shelf)
  • 2 Bone-In Chicken Breasts (boneless is fine too)
  • 6 Heads of Baby Bok Choy
  • 1 Package of Oyster Musrooms, cut down
  • 1.5 Cups of Bamboo Shoot
  • 3-4 Lemongrass Stalks
  • 1 Tablespoon of Grated Fresh Ginger
  • 1 Teaspoon of Fish Sauce



  1. Put the two chicken breasts in a pot, pouring the chicken broth over the chicken until it is completely covered and bring the broth to a boil.
  2. Add the cut and bruised lemongrass stalk, ginger and fish sauce, reducing the boil slightly.
  3. Add the baby bok choy, oyster mushrooms and bamboo shoot to the boil
  4. Allow the soup to boil until the chicken is no longer pink, then pull the chicken out. Strip/shred the meat off the bone and dump it back into the soup.
  5. Allow to boil a bit longer to get the flavours in, then fish out the lemongrass stalk and pour into bowls to serve.

*note: Adding coconut milk to this recipe would probably be amazing. I didn’t do it because it wasn’t compliant with my plan at the time. Feel free to go for it though!

-Insert Meat- Patties of Customization!

One of the biggest challenges i have with eating clean, is the blatant LACK of variety of healthy food options when it comes to eating well, on a budget.

One of my favourite things to make are meat patties because i can customize the flavours that i want depending on the spice i feel like that day or that week. These are also GREAT to batch cook, easy to heat up after a long day/workout and if you make them small enough then you can customize your protein intake too!


1 package of ground meat (i switch it up between turkey and chicken)

1.5 tablespoons of your spice of choice (i use the ClubHouse seasonings)

1 large egg, beaten

1 handful of GF, Panko breadcrumbs

Coconut Oil as needed


Mix everything in a bowl (without the coconut oil) and heat up a pan with a dollop of coconut oil. Cook the patties on one side, coating the tops with a little bit of coconut oil and flip when needed.

i’ve made Mango Chipoltle Burgers, Red Peppers and Garlic, Smoked Applewood (great with maple bbq sauce instead of ketchup,) and Sizzlin’ BBQ.

Sweet Phedre’s Ginger Protein Cookies

Do you know who can pretty much make anything i ask with a more protein-y flare? Sweet Phedre (FL) can! Am so grateful that she made these cookies for Shibaricon, and even let me share the recipe on my blog! So here we go:
1/2 cup almond flour
1 cup/3 scoops protein powder (i use vanilla but use whatever you like best)
2 Tablespoons coconut oil, softened
1/2 cup pure maple syrup 
1 Tablespoon blackstrap molasses
3 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoons all spice
1/8 teaspoon fine sea salt
1/4 teaspoon baking soda
Roll into balls then pushed the balls down with a fork, baked them on a cookie sheet lined with parchment paper for 8minutes at 350F
Ginger Protein Cookies!

Rocky Road Protein Oatmeal Cake

Originally taken from Ripped Recipes, i tweaked and baked this cake prior to going to Shibaricon 2014 so that we could have something nomtastic for breakfast that was also budget friendly and high in protein.


  • 1 tablespoon Cocoa Powder
  • 1 large Egg
  •  1 tsp Vanilla Extract
  •  1 tsp Baking Powder (Low Sodium)
  •  1/2 cup Honey
  •  1 cup Oats
  •  1 serving (serving = 8 fl oz) Unsweetened Chocolate Almond Milk
  •  2 Scoops Optimum Nutrition 100% Whey Protein Powder Gold Standard – Rocky Road


In mixing bowl combine rolled oats, rocky road whey, cocoa powder, baking powder, unsweetened chocolate almond milk, honey, vanilla extract, and eggs.

Pour into 8×8, lined with parchment paper and bake at 350 for 30 minutes or until firm. It took me about 40 minutes and the original recipe calls for 20.