White nun dress girl with nursing hands,

White nun dress girl with nursing hands,
Sympathetic believing eyes, religious fervor.
Public Puritan , respected, responsible,
Saving bodies, perhaps even souls.
Goodwill zealot, firmly perched 
On pedestals of virtue, laurels bestowed. 
In angelic light no vices encroach, 
A beatific Beauty beyond reproach. 

Collar caressing, leash attached,
Slut bitch crawling a decadent dance.
Behind the shades, private confessions, 
Of passionate desires deeply entrenched. 
To kneel, to grovel, to completely submit, 
To beg to be beaten with a black leather whip. 
Tumultuous cravings to fly ever higher 
A mystical Beauty with a Queen's dark fire.

Arbor Vitae ...Licking Greek Honey

Nobody can resist Greek honey,
Especially drizzled on an erect Arbor Vitae.
Glistening gold in the candlelight,
Come here, baby. I wanna lick it off.

Sticky and sweet, made from bees
Making love to flowers, from across the sea
To land in your lap, your erection
Eager for my waiting tongue.

I want to taste you, your essence
Mingling with the thick sweetness
Of Greek honey, the nectar that 
Few can ignore, no one can refuse...

I know I can't.

Blacked Attention by the Bard of Bat Yam , Poet Laureate of Zion

She wears all black, despite the heat
It adds to her exotic mystique.
People watch her walk down the street
Staring from her head down to her feet.

"What the fuck is this?" She thinks toherself,
As they watch her move, looking scared as hell
Their eyes wide asshe passes them by,
Faces of small children, ready to cry.

There's no need to fear her, little ones.
She won't hurt you in any way.
If anyone has to be afraid, it'll be mher child
That sheI'll bear if I decide to stay.

Moms look at her with narrowed eyes,
Old ladies clutch their purses to their sides.
Sudden click of a car door lock, hey guys!
She couldn't give less of a shit about your ride.

Is this the kind of place to raise her  kid in?
Ten good people for every asshole, but goddamn!
What is this place? Why does she  have to face
The same shit each time at  every  door?

Still, she  can't wait to see what else is in store.

My Havest of Betterness by The Bard of Bat Yam, Poet Laureate of Zion

My love, I sow the seeds for your return,
Tending to the garden of my despair.
Watering the plants with my endless tears,
My grief is their food; they flourish under my care.

The moon, red as blood, rises in the sky.
I say the words to bring you back, my heart aches
For you to fill it with life once more. 
Come to me, my darling. My bitter harvest awaits.

Modern (Rabbanut Jerusalem) Rachov Ruppin 11, Israel Museum, Jerusalem Phone: 02-6480862 Opening Hours: Sun – Thurs 12:00 – 17:00; Dinner – Tuesday only till 22:30

Modern (Rabbanut Jerusalem)

Rachov Ruppin 11, Israel Museum, Jerusalem
Phone: 02-6480862
Opening Hours: Sun – Thurs 12:00 – 17:00; Dinner – Tuesday only till 22:30
Type: Meat
Price Range: 30-49nis – Entree
62-130nis – Mains
32-36nis – Desserts

When you walk into Modern, you can see that this restaurant is.. well very modern, with its clean cut lines and simple furniture. There are large group tables, round family tables, as well as smaller tables for two and four people – allowing the restaurant to cater for different seating arrangements, without having to move furniture around.


Leek and Chard Patties


Salmon Steak

Entree was leek and chard patties, which were crispy. However, the dish was very spicy which I felt overpowered the delicate flavors of the vegetables. When I tried a piece of leek, all I could taste was pepper. Not only was black pepper used but chili was included, leaving a hot flavor at the back of my throat. The only thing I liked about this dish was that the patties weren’t oily.

I wasn’t surprised that my main dish of salmon steak cooked in a tabun oven wasn’t hot, considering that the waiters kept bringing it out before I finished my entree – and I kept sending it back. The salmon was still moist but I found that it was raw in the thickest part of the steak. The peanut sauce was sweet and went well with the salmon. The sweet potato mash was smooth and I enjoyed the roast garlic that was served on the side, which added another dimension to the dish.

Some might ask, ‘Was there too much sweetness in the dish from the mash and salmon?’ I didn’t find it so, as they were different types of sweetness which complemented each other.


Filo Cigars

Dessert was filo pastry cigars with nuts and ice-cream. The cigar was crunchy, though it maybe had too many layers of filo pastry. The dry almond filling had a mild flavor and a syrup would’ve been a great way to add some much needed moisture to this dish. The ice-cream served was smooth in texture and sweet but didn’t have a lot of flavor. One could say that the ice-cream was meant to provide the moisture for the dish, but I didn’t think so.

Overall I was disappointed with this restaurant as the food didn’t meet my expectations. On top of this, for the price I paid I usually receive some sort of taster before the entree – Modern did not provide these.

It is a handy restaurant if you’re in the Israel Museum vicinity. However, now that Cinema City is just down the road, I’m sure you could find a better kosher restaurant there, just by hopping on a bus or even walking.

Ca Phe Hanoi Open Hours: Sun – Thurs 12:30-16:30, 18:00- 00:00 Sat: 19:30 – 00:00 Address: Malchei Israel 3, Tel Aviv Phone: 03-6771184

A fusion between Vietnamese and French?

Ca Phe Hanoi

Open Hours:
Sun – Thurs 12:30-16:30, 18:00- 00:00
Sat: 19:30 – 00:00

Address: Malchei Israel 3, Tel Aviv
Phone: 03-6771184

Ca Phe Hanoi is a French-Vietnamese fusion restaurant located in the heart of Tel Aviv. I had heard many reviews about this restaurant and was intrigued, so when a friend of mine mentioned that she was interested in trying it, I jumped at the chance.

As it is right by City Hall, finding parking was easy, which is no mean feat during Tel Aviv peak hour traffic. We had arranged to meet at 18:00 at the restaurant, so it was still relatively quiet there, affording us the opportunity to look around the restaurant.

As we walked through the doorway, we were immediately struck by the décor –modernist exposed concrete and simple-lined, geometric chairs and tables, combined with the rich colors of south-east Asia: deep red curtains, colorful murals, hanging lanterns, and a towering centrepiece of bamboo skeleton shelves laden with artfully arranged glasses, crockery and Asian grocery products.

The restaurant is housed in an old bank, and its bathrooms are housed in the basement vaults. The bathrooms are a unique experience in themselves – visiting them is a must! Entry is through a reinforced steel doorway, with the heavy metal door and vault locks still standing to one side. Sliding grid doors lead you into the men’s and women’s toilets – whose stalls are made of one-way glass, so that you can look out while other visitors cannot see in- a disconcerting experience indeed.




The friendly waiters were very attentive, seating us immediately and bringing us water, as well as advising us what food to pick when we couldn’t make up our minds. Over the course of the meal, they continually checked up on us to make sure that we were satisfied, and they even patiently taught my eating companion how to use chopsticks (but rest assured, there is western style cutlery available).
The waiters had told us that all the dishes were for sharing, but I will tell you in advance that the portion sizes aren’t large, and there were no utensils given for sharing the food. The deserts, however, are another story, definitely made for sharing, but I will get to them later.

Another important thing to note, is that some of the meat dishes come with sauces that contain fish sauce. The sauce is put on the side of the dish, so that the customer can choose if they want to combine it with their food. In response to our queries on the halachic issue of combining fish and meat, the waiters told us that according to Rabbinical authorities it is ok, due to the minimal amount of fish present in the sauce – however, the final decision is is left to every customer’s discretion.

Because diners are encouraged to share, the savory dishes are usually brought out all together, as a pose to splitting them into appetizers and mains. We had chosen to keep the fish dishes and meat dishes separate, so the waiters suggested that we begin with the fish dishes and continue onto the meat dishes later.

We began our meal with drinks. I had a pineapple, mango and coconut smoothie, which was served in a chilled glass jar and piled with toasted coconut shavings on top. The drink was silky-smooth going down and the flavors were perfectly balanced, without them overpowering one another. I did feel a slight tingling on my tongue but it was nice.



My companion ordered the lychee mojito, a cocktail of white rum, lychees, fresh lime and mint, which came artfully garnished with fresh mint leaves, orchid flowers and lychees. The drink was refreshing and had a strong lychee taste with spiky undertones. The mint leaves provided a good balance to the flavor. The lychees on top were from a can and not fresh, which was disappointing for a chef restaurant, considering that they were in season.


steamed fish in banana leaf

The food came out pretty quickly. Our first dish was the Steamed fish in banana leaf (68nis), with drum fish, black rice, herbs, light soy-sauce and garlic. The fish came beautifully wrapped in a neat banana leaf parcel tied with string, inside a bamboo steamer. I had never eaten anything steamed in a banana leaf before, and I had been very excited to try this dish. The fish itself was firm but didn’t contain a lot of flavor. The black rice on the other hand, was full of flavor from the sautéed garlic and onions, with a slight smoky under taste. The herb that stood out was the dill (was this the French fusion?). There was meant to be some soy sauce but I couldn’t taste it All in all, this dish was tasty, but a bit of an anti-climax.


yellow tail fish

The next dish was one of their specials- Yellow tail fish served with steamed white cabbage, carrots and beans. This dish had more flavor than the first dish. The fish was tender and had a slight sweetness to it. It also had a spicy flair, created by the black pepper. The flavorful sauce of chili, garlic, ginger and coriander really tied the dish together. It was amazing that all of the vegetables were perfectly done, and not overcooked. I found that there was too much pepper on everything, but my companion was fine with it, so it could just be a matter of personal taste. I could taste the bamboo that the food was steamed in, which was unusual. Bamboo steamers are usually lined with grease-proof paper so that the food doesn’t absorb other flavors – unless that was the intention.


vietnamese beef tartane

Then it was time for the meat dishes. The first of our meat dishes was Vietnamese Beef Tartare (48nis), with beans, cucumber, grapefruit, lemongrass, coconut, chili and an egg yolk on top. The beef was cut into just the right size pieces and was soft with a bit of a kick to it. The cucumber took down the spiciness and added crunch, while the lemon grass added additional freshness and depth. I was unsure as to why grapefruit was added to the dish, as the flavor was completely lost among the other flavors. Overall I did enjoy this dish.


xinjiang skewers

Our last main course dish was Xinjiang Skewers (64nis) – two chicken pullet skewers flavoured with lamb fat and spices, and rolled up in a Vietnamese rice pancake. The pancake was made with rice flour and had spring onions folded into the mixture. The chicken was moist and spicy with flavors from India. The taste of lamb was added by the lamb fat. The skewers came served with whole roasted green onion – which was technically difficult to eat due to its fibrousness- and a pleasant bean shoot salad. My one reservation with the dish was that there was nothing to cool down its overall heat.

The desserts were another story- they were fantastic!


caramel chocolate

At the waiter’s recommendation, we had the Cremo Chocolate (41nis), a chocolate brulee with pralines, salty-sweet chocolate crumble and spiced Indian halva threads. The chocolate brulee was creamy yet very light in texture, and the salty chocolate crumble toned down the sweetness, and we loved the flossed indian halva that complemented the desert so well.


lemon grass pannacota

We also had the Lemongrass panacotta (38nis), served with tropical fruits, lemongrass syrup, mint and longan. The panacotta was delicate in flavor and wonderfully refreshing. The kiwi fruit and mango brought out the flavor and the rosewater was subtle and not overpowering.

Our third desert was the Banana Loti (40nis), an amazing concoction consisting of bananas in rum, coconut caramel and almond milk cream, sandwiched between two layers of crispy puff pastry. We truly couldn’t believe that it was non-dairy because it was so creamy.


banana lotti

The flavors just sung together and the textures in the dish were great. The pastry added some crunch, the caramelized banana was just sweet enough and the almond cream was smooth and delicious.

Overall, what I liked the most about this restaurant was the ambience and the desserts, which alone are worth the trip. You could even do a progressive meal, where you could have a main course in a meat restaurant elsewhere and then come here for dessert.

website: http://caphehanoitlv.com/ – The English menu doesn’t list the drinks or desserts, but the Hebrew version does.

The Whiskey Bar & Museum (Hashgacha Pratit) David Elazar 27, Sarona, Tel Aviv (it is near Sarona Market) Phone: 03-9551105 Opening Hours: Sun – Thurs 17:00- last customer Sat: 1 hr after shabbat ends – last customer

The Whiskey Bar & Museum (Hashgacha Pratit)

David Elazar 27, Sarona, Tel Aviv (it is near Sarona Market)
Phone: 03-9551105
Opening Hours: Sun – Thurs 17:00- last customer
Sat: 1 hr after shabbat ends – last customer
Type: Meat
Price Range: 29nis – Soups
49-58- Blintzes

The Whiskey Bar & Museum is a bar nestled in the cavernous basement of an old Templar building in the charming renovated Sarona compound – formerly a German Templar colony – in the heart of the hustle and bustle of Tel Aviv.

The building that houses the Whiskey Bar & Museum originally served as winery in the 19th century, until it was taken over by the Mossad, before becoming a food and alcohol mecca.

The complex proudly claims the title of the ‘first whiskey bar museum in Israel’, and according to its website, is one of the largest whiskey museums in the world, with over 1002 varieties of whiskey from around the world.

To enter the Whisky Bar you go down some narrow stairs that lead down to the old Templar tunnels. The decor is beautiful with rough walls on one side and bottles of whiskeys in varying shades of gold lining the other side of the wall. There are more whiskeys than one can count.

The tables are spread comfortably apart, so that customers don’t have to sample their whiskeys sitting on top of each other. Lining the walls are couches with tables for people to drink, eat and relax, along with regular chairs and tables and bar stools. The chairs are cushioned and comfortable. There is also an overlooking mezzanine with more tables.

The bathroom has an ultra trendy feel and the monogrammed hand towels are a nice touch. The same tiles that are on the bar are used in black on the bathroom floor and the stalls are clean.

The staff’s knowledge of pairing whiskeys with the food was really good. We had to keep asking for more water and the music was loud in the beginning, but it was turned down when we told them it was a bit too loud.

For entree, I ordered the Smoked Sirloin (48 nis) which came on a wooden board in thin slices with onions and beet cream. The sirloin was medium cooked and had a subtle smokey flavor and was a tiny bit chewy. There was a slight sweetness to the dish which was brought by the the silky smooth beetroot puree and grilled onion.

Some of my eating companions ordered the Beef Fillet Carpaccio (52 nis), served with whiskey aioli, roasted pistachio, sherry tomatoes with balsamic vinegar seasoning. It was sliced very thin, but the meat still had texture and was very tender. It was a tiny bit oily, but the balsamic vinegar balanced out the flavor.

Another companion ordered the Mushroom Mix (48 nis), listed as ‘Portobello and Oyster mushrooms stir-fried with garlic, olive oil, parsley, basil and chili’. The sizzling dish came with three varieties of mushrooms cut into different sizes, cooked to perfection and not at all slimy. The artichoke and garlic added some crunch and even though there was a little oil on the base of the pan, nothing was oily. The finely chopped parsley sprinkled on top provided freshness to the dish.

The mains took a bit of time to come out, but it was worth the wait for the charcoal-grilled dry-age- ribeye (147 nis), which was accompanied by charred potatoes, asparagus and green herb aioli. The steak was seasoned well, had a crunchy crust and it was juicy in the inside. The meat juices pooled into crevices of the pan, into which we could then dip slices of meat. The accompanying aioli was very tasty, though because the steak was so divine, I didn’t need to use much of the aoili. There was one asparagus spear served on top of the steak – I was unsure why it was there. The asparagus was very crunchy and the base of it wasn’t prepared well as it was very fibrous, but the top part of the spear was good. The charred potato was served on the side and when you cut it, inside was a green surprise of pesto!

Dessert time came and we ordered four of them!

I ordered the Tropical Dessert (48 nis), a ‘Coconut panna cotta served with mango coulis, coconut coulis, tonka streusel, crispy mango chunks, pineapple salad, mint and passion fruit sorbet’. It had two very light, very wobbly coconut panna cotta that, nevertheless, held its form. The panna cotta was topped with pineapple shards that added some tartness. The passion-fruit ice-cream wasn’t too icy, and was a bit tart. It added coolness to the dish. The streusel had a deep rich flavor, was nice and crunchy and added sweetness to the dish. The pineapple ‘salad’ turned out to be a type of sponge was soft and airy. The mango chunks creamy and smooth. I wasn’t sure if the garnishing flower was edible, so I decided not to risk it. This was a delightfully light dessert and one that I would come back for.

My companion had the Semifredo Brulee (42 nis). The frozen creme brulee was creamy and crunchy, served with a crumble, coconut ice-cream and berry coulis. It was a dessert that my companion said she would eat again- I didn’t taste it, as I was too involved in my dessert

My third companion had the Halva panna cotta (44 nis). The ice-cream on top of the desert was smooth. It also came with crispy nest of kadaif, which was okay, but tasted rather like shredded wheat cereal. The panna cotta underneath was very rich. It was a pity that it was covered with all the other components so you couldn’t really see the panna cotta and enjoy it. My companion didn’t think that she would order this dish again.

The fourth desert we ordered was the Smoked (42 nis) – a chocolate mousse desert with added fudge brownies, and an accompanying dropper of smokey whisky which added a depth of flavor. The mousse was rich with dark chocolate and it wasn’t overly sweet. There were good balance of flavors. The reviews at our table for this desert were mixed – one companion said that she would order it again, but it was not everybody’s cup of tea.

Some of my eating companions tried the whiskeys and enjoyed the types that they received in the different courses.

The Whiskey bar and museum is a place I would definitely recommend. It has a cool vibe and even if you’re not a meat eater, the amount of whiskeys and the desserts are really worth it!

One side note- you really need to book a table – as they get really busy.
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Report this adThis entry was posted in Meat, Tel Aviv and tagged kosher, kosher meat, Kosher Meat Restaurant, tel aviv, Tel Aviv kosher, tel aviv kosher meat restaurant, tel aviv museum, Tel aviv whiskey bar, Whiskey Bar on January 18, 2018.

Dawn Day Break by the Bard of Bat Yam, Poet Laureate of Zion ,Stephen Darori

The day broke over your eyes, fluttered near
thick lashed, the iris leaf circled in bark.
I smiled upon your mouth full laughing, dear,
kissing the blood of lips against the spark
of dawn. This is how we wake, and thus begin
anew the path leading away from then
and how it was and what will be to win
nothing from her or him but start again,
believe that something pure can be exchanged
within the breath of hope awakened now
in battered souls that here are rearranged
from what once was, reshaped by questions. How
love do we know which way to go or be?
It matters not; our world is rich. Wait. See.

Drink deep my love from my soul by the Bard of Bat Yam ( #BardOfBatYam), Poet Laureate of Zion (#PoetLaureateOfZion) Stephen Darori( #stephendarori, #StephenDarori)

I shall search for you
I shall find you
I shall lift the Cup 
of Eternal Life.
Drink deep my love
from my soul.
Shrink back not if
the taste should be bitter
or too sweet
or too cold.

In the mirror of your
Eyes I see my world
as it is.
Beyond light there is
Dark and beyond dark 
there is Light.
Life is a shadow game 
of gray and white.
Played by pawns with
dreams of what they 
could be once they reach
The other side.

The Misplaced English Garden in Bat Yam by the Bard of Bat Yam ( #BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) , Stephen Darori( (@StephenDarori,#StephenDarori)

In Bat Yam is English country garden,
With flowers sweet and smells rare,
Where honey bees hum merrily
And butterflies and daddylonglegs are there.

It is misplaced Limmy Poppmy country garden
It’s near to god ( is it a woman?) they say
Where I can ponder for a while,
At the end of hot and humid Israeli day

It is the disrranged Zion country garden,
where the 32 varieties of Geraniums grow,
And the hoop oebirds are always singing
From dawn til evenings windless blew

My misplaced garden just a glimpse of heaven,
Beneath a sky of Poet Laureate ;s Zion blue,
It’s only a Garden of Eden country garden,
My sweated , grim and grimmed garden just for you

Titillation Arousal , a poem by the Bard of Bat Yam (#BardofBatYam), Poet Laureate Of Zion (#PoetLaureateOfZion) and Stephen Darori

The way you make me feel,
It shocks me.
Your heart speeds up,
Your eyes flutter,
Your  mouth opens
In wanton expectation 
Of your soft kisses,
And most shocking of all,
I lean back,
And your legs almost
Instinctively move apart.
It shocks me,
And I like it.

Fifty Shades of Grey, a poem by the Bard of Bat Yam ,(#BardOfBatYam) , Poet Laureate of Zion (#PoetLaureateOfZion) and Stephen Darori (#stephendrus, #stephendarori)

The missus bought a Paperback
down Dymocks, Saturday,
I had a look in her bag;
T’was “fifty shades of grey”.

Well I just left her to it,
At ten I went to bed.
An hour later she appeared;

The sight filled me with dread…..

In her left hand she held a rope;
And in her right a whip!
She threw them down on the floor,
And then began to strip.

Well fifty years or so ago;
I might have had a peek;
But Doris hasn’t weathered well;
She’s eighty four next week.

Watching Doris bump and grind;
Could not have been much grimmer.
Things went from bad to worse;
She toppled off her Zimmer!

She struggled up upon her feet;
A couple minutes later;
She put her teeth back in and…
Said…. I must dominate her!!

Now if you knew our Doris,
You’d see just why I spluttered,
I’d spent two months in traction
For the last complaint I’d muttered.

She stood there nude, naked like;
Bent forward just a bit ….
I thought what the hell,
Stepped forward,
and stood on her left tit!
Doris screamed, her teeth shot out;
My god what had I done!?
She moaned and groaned then shouted out:
“Step on the other one”!!

Well readers, I can’t tell no more;
About what occurred that day.
Suffice to say my jet black hair,….
Turned “fifty shades of Grey”.

My lust for you is out of control. by the Bard of Bat Yam(#BardOfBatYam) , Poet Laureate Of Zion(#PoetLaureateOfZion) and Stephen Darori

I know you still come and go.
I can tell you are here, though your face you won’t show.
Lurking about watching me.
But I think this time you will really will leave.

It’s a strange comfort knowing you are around.
Though I will stay quite and not make a sound.
Not even utter a simple hello.
I want you to feel free to come and go.

I can’t say you will be gone for good.
Even if you know you really should.
Because if those urges ever come back.
I am the one who gives you what you lack.

Now what is going to be so hard for me.
Is minding my business and letting you be.
My lust for you is out of control.
But setting you free is my goal.

You don’t know how many times I have stopped myself.
Took all my emotions and put them on a shelf.
Didn’t leave that note or picture too.
Doing everything I can to stop enticing you.

But my heart says don’t you even resist.
It gets very bossy and says do as you wish.
My wishes are that you are taken care of.
And are happily married to your true love.

Behaving myself will be so hard to do.
When all of my fantasies revolve around you.
I have to accept I won’t get what I need.
And that you never had any intentions to please me.

Maybe you did but it just didn’t work out.
Now I have grown too tired and just pout.
Still thoughts of you invade my head.
Schemes and plans to get you into my bed.

Show some restraint is what I must.
Stifle all my passions when it comes to you.
It leaves me with a big empty hole.
From the chunk of my heart that you stole.

You are completely irresistible to me.
I am so conflicted trying to set you free.
I know I simply must not persist.
But my weakness is you how can I resist?

Sweetly scented summer flowers ... a sonnet by the Bat Of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion ( #PoetLaureateOfZion) and Stephen Darori (#StephenDarori)

Sweetly scented summer flowers
Fill my sleepless, silent hours
With their whispered, honeyed stories
That tell of love and all its glories.
One night the flowers spoke of you;
They told of beauty shining through
The gloom filled byways of the night
With clear epiphanies of light,
Of dreaming eyes and luscious lips,
Of gorgeous breasts and supple hips,
They told of music in your smile
And praised your beauty quite some while.
But when I saw your pics of you,
I realized their words are true.

The Nature of Time by the Bard of Bat Yam (#BardOfBatYam) , Poet Laureate Of Zion (#PoetLaureateOfZion) Stephen Darori

The ache of time not passed burns within his soul
His yellow eyes search the sea crashing far below
For nature has been unkind to him this hollow day
His search has caused sweet time to waste away.

Still, nature keeps him bound to wind’s cold hand
In silence sits he where few could see from land
Same wind that blows up cliff’s disgruntled face
Blows scent of salt in sea and wetted sand to taste.

Within the yellow eyes the miles in scene miss few
Splash of waves, the sails of white, a mountain mule
Clouds that gather, block the sun, by eve not done,
And yet for home he shall await with food for young.

Sun breaks line in sky above the lifting swell falls free
Brown is cliff, white is foam, yellow crossing sea
Talons flash to grasp the stream of silver in the brine
Nature deals death once, in time, the other, to define

Monkeys Like You, Belong in the Zoo by the Bard of Bat Yam, Poet Laureate of Zion

‘Twas the night for pleasure, when all through the dungeon by the Bard of Bat Yam( #BardOfBatYam) , Poet Lareate of Zion (#PoetLaureateOfZion)

‘Twas the night for pleasure, when all through the dungeon
Not a slave was stirring, even after each bludgeon
The chains were hung by the Sybian with care,
In hopes that Master soon would be there

The submissives were nestled all snug in their cuffs,
While visions of endorphins danced in their muffs
And Mistress in her latex, and Master in his leather
Had just settled down for a long winter’s tether

When over in the corner there arose such a scream
I sprang open my eyes to see who was getting creamed
Away my eyes turned and my head dropped in a flash
As Mistress tore into her Bottom with a lash

The bruise on the breast from the new-fallen welt
Gave the luster of red and purple with lines from the belt
When what to my downcast eyes should appear
But a new Master and eight slaves in tow at his rear

With a little old whip to snap my thatch
I knew in a moment I had just met my match
More rapid than a vibrator his floggers they came
And he punished, and whipped and paddled without vain

“Now clamp her! Now, gag her! Now, leash her and blindfold!
On nipple! On clit! On thigh with electrode!
To the top of the beams, to the top of the rack wall!
Now thrash away! thrash away! thrash away all!”

As dry cracks of the whips that before the endorphins fly
When they each sting when meeting skin, bring her to the sky
So up to the stars her brain hormones they flew
With the eight little slaves and Master too

And then, in a clanging, I heard before me
Mistress and her chained Bottom thrown to her knee
As I drew in my breath and looked up and around
Down the thong panties came with a bound

I was dressed all in nothing, from my head to my foot
And all the slaves were watching all flushed and black and blue as soot
A bundle of toys the slave had flung on her back
And she looked like Dr. Ruth just opening her bed sack

My eyes – how they brightened! My thoughts became merry!
My ass cheeks were as red as roses, my pussy without a cherry!
My mouth was gagged and forced open to the max
And the drool dripping on my chin made tracks

The stump of a dildo held tight in the slave’s teeth
And the sound, oh it drove my hips circling like a wreath
It had a large head and little balls made out of jelly
That shook, when she stuffed it right up into my belly

It was long and large, not a good size for an elf
And I moaned when I saw it, in spite of myself
A lick of the end and a twist of the head
Soon gave me to know I had pleasure instead

The slave spoke not a word, but went straight to her work
And filled my ass then turned it with a jerk
And laying her tongue alongside my nipple
The orgasm came in waves like a ripple

I sprang to my toes, to the slaves gave a wink
And the slave she continued to bring me to the brink
But I heard Master exclaim as I passed out from my plight
Happy Spanking to all and to all a fucking good night ... sleep tight

Your small hand beats like the sheer wings of a hummingbird, By the Bard of Bat Yam, Poet Laureate of Zion

Your small hand beats
like the sheer wings 
of a hummingbird, 
so swift, 
a pure blur--
yet does not obscure
your hardening schlong
which stands like a stamen
rising from its spongy bed,
so full, 
a grand gift
to the still body
who’s aloft and feeding,
poised to drain the sweet juice
contained there.

Ecstasy

Ecstasy

My cravings become 

beyond me... 

My urge is unhinged ...loss of control 

Surpassing my slippery grasp of passion 

My slumber of her manifests 

This beauty with hair of a divine darkness grips me 

Her hold on me like talons tightly wrapped around my waist... But still with a delicate touch... I am her prisoner it seems.. 

She chains me to her stone wall 

Ecstasy

Her heavy scent of fallen rain tickles my nose with a sweet nectar after taste... It entered my nostrils and with a flash filled me with a wanting.... A craving that needed to be delivered...my clothes half ripped from her grip... 

Exposing my right nipple..she flickered her tongue on the tip of it ...staring at me smiling greedily..as if to say" I control the level of lust you can feel....I will have you begging me for more!" 

Oh indeed you will 

You shall have me in the palm of your hand...she breathed kisses all over my abdomen seeing my tummy exhaling heavily... She targets my neck dragging that rose colored tongue of hers from the back of my ears to the other end almost giving me a necklace ...she was so enticing making me beg her for more of that sexual torment....she tore what was left if my silky night gown with ease...putting attention yet again on my breasts nibbling and biting down softly with only enough pain to make me squirm...now with my left breast in her mouth she sucked furiously rocking her head back and fourth...I moaned as I saw my tit in her grasp moving in the same motion as her head...I felt during that session her tongue simultaneously swirling around my nipple then squeezing it between her tongue and top teeth...she left bite marks on my breasts as each one endured her seductive techniques...she kisses my lips with her hands wrapped around my neck puling forward towards her open mouth ..tasting each others lips... Hearing her smack on my tongue as she sucked on it.. 

Ecstasy

Her kiss drove me wild like never before... I needed more of this... I needed more of her...she started kissing down my belly licking my inner thighs and sucking them with authority... I begged her to please kiss and make love to my pink rose...she told me to keep begging as it turned her on...so I did...until she couldn't take it any longer....she grabbed my ass one hand on each cheek with full force pulling my flower to her salivating mouth....oh the power she had over me with that tongue for hers piercing inside of me tapping my vaginal walls; i squirmed again 

Ecstasy

I moved my hips side to side as best I could while chained... 

I was on the verge of exploding... I told her I'm cumming and with a smile she opened wide...swallowing the candy flavored honey pour out my hive into her mouth and trinkle pass her chin...leaving me fighting to breathe normal again ...spasms of my body hit again and again disrupting my exhaling patterns....she unchains me...I kiss her deeply with confidence still trying to get back my breath from her....we both fall on each other melted from the heat of the night into a puddle of much earned Ecstasy