Видит Ли Брокер Каким Советник Я Использую Форекс

By now we all know we need a vitamin C product in our facial skincare, right? It&#;s a powerhouse ingredient in skincare and a triple threat you should have on your counter right now. Vitamin C is, first of all, an antioxidant, which can help with our skin&#;s natural regeneration process and in repairing damaged skin cells, while fighting damage from UV rays and pollution. It also helps with the appearance of fine lines and skin texture. We we apply vitamin C topically, the acidic reaction on the skin accelerates healing, which promotes production of collagen.

I have reviewed a few of my favs vitamin C products, and happened to find a dupe for one of my favourite more spendy ones. I can&#;t choose a favourite here and love them all &#; in other words I will use whatever is in my drawer and closest to hand, happily.

Jouviance Restructriv Vitamin C Serum is fantastic and one of the best serum formulas I have ever used. 20% stable vitamin C in an opaque dropper bottle that is also spill proof &#; brilliant, with vitamin E to boost the effectiveness of the Vitc and 2 types of hyaluronic to boost hydration. The tiniest drop of product spreads all over my entire face and feels lush and soothing. After a couple weeks of use skin tone is definitely brighter and more even. A FAV, and at $65 CAD for a 30ml bottle it is exceptional value. A must try.

Skinceuticals Phlorectin CF Serum is one of the OG vitamin C products and a real heavy hitter that works really well at improving skin tone and is ideal on oily or acne prone skin. It works beautifully and I definitely It is well suited for oily and acne prone skin however it is at the top of the price point at $ CAD for 30ml. I would have to say that unless you love this formula in particular, there is no reason to spend that much money to get an effective vitamin C serum.

DUPE ALERT!

Indeed Labs Vitamin C24 is not only an incredible and effective vitamin C product, it is also a dupe for another popular vitamin C serum. The instant I squeezed out some Indeed Labs Vitamin C24 into my hand I realized it had a similar texture to the Kiehls Line Reducing Concentrate, which I had used in the past. A quick google showed me the Indeed version contains almost 2 x the effective ingredient. Indeed&#;s has 22% ascorbic acid plus 2% hyaluronic acid, while Kiehl&#;s has % ascorbic acid and 2% hyaluronic acid. The Indeed Labs Vitamin C24 is $ CAD for a 30ml tube and the Kiehls is $82 for 50ml. I don&#;t know why one would pay more for a product with less of the effective ingredient but stranger things have happened. I ADORE Indeed Vitamin C24 and it is a staple in my skincare routine. Use it for a week then tell me how your skin is glowing.

Vivier CE Peptides is more along the lines of the Skinceuticals serum, but in a richer serum that also contains vitamin E combined with peptides to help heal damaged skin. I adore this serum, which is again, at the higher end of the items I reviewed. I started using Vivier CE Peptides after I had IPL treatments and I was babying my virgin skin. I also wanted to be sure I zapped any sun spots in the knick. At $ CAD for 30ml yes this is spendy stuff, but it is a very rich formula and a few drops spread easily over the face and neck. Worth it if you really need to address sun damage on your face.

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Finally, after eight months of splitting my time between London and Copenhagen, I’ve spent my first weekend in Copenhagen.  I know. It&#;s ridiculous, but having done it, it&#;s just as well.  I might have bankrupted myself and I didn’t even go to Noma. At which, let me just tell you, having tried many, many times, is impossible to get a booking.  I was online, primed and ready, to take any date for Vegetable season at 3pm on a Wednesday, not a single fucking table for two and NONE, not one, for one person.  As if it isn&#;t bad enough being single and unloved, now seemingly us singles are no longer welcome at the world&#;s finest restaurants. Newly two starred, the Alchemist, also, only takes bookings for two and up.

Anyway, this story is a happy one, and not the first time I’ve gone from Michelin star to dive bar. The gays of my life are leaving me, I can&#;t talk about it, they are going home, well B’s home, back to Sydney, sorry, happy story!  Before they go, we are packing in as much as we can, and so, they flew out to meet me on Friday night. The weekend was to centre around our meal on Saturday night.  I consulted every list, I asked anyone that would listen in the office, the pressure was real. We settled on Alouette, partly because it was shrouded in mystery, with no information available on what we might be eating.  Little did we know just how mysterious it would be.

Our taxi drops us at the address we have and it&#;s clear immediately, we have no idea where we are or where to go.   We find an entrance way with a list of businesses, none of which is Alouette but we decide to go for it anyway. What happens next, I cannot tell you.  Sorry. It’s for your own good, but trust me, it is brilliant. A little like finding Narnia via East London.

Guided by Nick, chef and co founder, we open a door into what will prove to be one of the best nights of our friendship.  Alouette is beautiful, a toasty, warm haven from the cold wintery Copenhagen night. The warmth extends beyond just the design-led room, architectural radiators and spotlit tables.

The industrial space feels welcoming, friendly, the hum in the air suggests everyone here, guests and staff are happy, comfortable, that fun is being had. 

We have no idea what we will eat and I have to be honest, I’m going to struggle to recall exactly what we did.  This is in part due to drinking a lot of wine, thanks Darragh, and in part because I didn&#;t take notes, I wanted to just enjoy the night.  Oh, and there is no menu.

We are all in. Tasting menu and drinks pairing.  Champagne kicks things off and soon snacks arrive.  A bite sized, glossy, glazed parfait. It&#;s rich and smooth, the berry gel offsetting this, the pastry case wafer thin. A mouthful of sheer joy and indulgence.

Before this, we eat a tiny, salty piece of speck. Then a cube of buttery brioche piled with sweet and soft onions and shavings of winter truffle.  The smell of truffle arrives before the plate hits the table, pungent, deep and marvellous in its anticipation.
Unless you are D who hates truffles. He picks it up and says ‘I’m doing this for you’, like he’s being asked to euthanize a beloved family pet.  I, of course, don’t offer to eat it for him, but he’s all in. Approaching it like a bush tucker trial, rather than one of the world&#;s most expensive and luxurious ingredients. There is a lot less of the flavour in the eating, it is much more perfumed on the nose than in the mouth, the sweetness of the onions the overriding flavour.

Skewers of tree branches hold fine folds of beetroot, cooked in their own juices, which have layers of flavour, at once both sweet and savoury, smokey and almost meaty.

Mostly, we are looked after by Nick and Darragh but by the end of the night, we meet most of the staff at some point. Different courses are delivered by someone new as the night progresses, perhaps as we become more ‘spicy’ as Darragh puts it.  The staff are brilliant, I mean really brilliant. So often at starred restaurants, staff are so serious, so earnest, it&#;s almost off putting. This is not the case here. Nick sings to us, and then takes the piss out of our ingredient bingo. Darragh and one of the waitresses have a heated argument about gendering wine at the table and both end up sitting at the table drinking with us.  Perhaps they have created the perfect American (Nick is owner is American) Danish hybrid.

Warm brioche that have been cooked on the wood fired hearth in the kitchen, are torn apart and smeared with smokey maple and apple butter.

We start with seafood; essentially, a seafood salad but in the same vein that Pele was pretty good at football.  Razor clams have been just kissed with a breath of heat, they are sweet and tender. Many other exotic, yet local, ingredients featured in the dish which is topped with a silky mussel foam and lumpfish roe (I think). It&#;s stunningly fresh, sweet and delicate. We eat slowly, not wanting it to end.

Celeriac is the star of the next dish, despite the fact it is adorned with caviar, it is the celeriac we all remember and talk about. Frozen, then cooked hasselback style, basted (I imagine endlessly and lovingly) in its own juices, it&#;s incredible.
Every mouthful taste slightly different, some delicate, some almost meaty, the texture of the celeriac is soft yet firm, flaking almost like cod.  The sauce is rich and light. Like many things we eat, it&#;s a contradiction. A little like Alouette, this American Danish love child.

Back to the sea for a piece of monkfish, bathed in the most incredible sauce, made from the bones of halibut, served all over the city and gathered here.  Flavoured gently with lemon thyme, I spoon it eagerly into my mouth and am delighted when the tiny pan appears again and fills my plate with more.

B describes it perfectly as  like lemon meringue and that’s exactly what it&#;s like, without the sugary sweetness. 

It&#;s hard to say how long we’ve been here,  it could be an hour, it could be a day. As if by making the journey here and pushing open the door, all time as we know it ceases to exist and Alouette sits in the balance of another time and place.

We move from sea to land, in whatever land we are in.  A tender breast of pheasant, its skin crisp and brittle, is covered in crumbs of more crispy skin, what a clever idea, there&#;s no such thing as too much crispy skin.
I have no idea what is in the sauce, but B finds it overly salty and I think it has soy in it, and it is a little on the salty side, but I enjoy it.

We have an amazing wine, I think it’s Spanish but it could equally be Italian or Portugese or French, but it&#;s fantastic and the bottle never makes it back to the wine fridge.

Catherine, who is Danish, one of the few in the restaurant, genders the wine, which upsets D and then Darragh tells her not to, and so she gets her WSET book out to show that she is only doing what she&#;s been taught.  

This marks the end of the savoury dishes and the beginning of the end of our time here, something none of us wants to end. Well, that&#;s not strictly true, I think as the meal progresses, Darragh is definitely keen that it does and sooner rather than later.

With dessert comes a rare experience, a wine none of us like, even with the dessert.  So much so that B and I don&#;t finish it and D almost dislocates his shoulder moving his glass to stop it being refilled, having necked it to ‘get rid of it’.  Don’t ever let it be said we are not classy.

The dessert arrives and Darragh asks us our favourite song, I suggest Whitney, not knowing why, I almost wonder if Nick might appear to serenade us. He doesn&#;t.

Dessert is a magnificent ice cream made from goat and cow&#;s milk, making it rich, creamy and slightly sharp, offsetting the delicate hazelnut mousse beneath it.  Topped with tiny crisp biscuits.

We are the last ones in the restaurant, I know hard to believe.  D declares this to be his best every michelin dining experience and requests Schnapps, which we haven&#;t drunk on this trip.  I, having spent lots of time in Denmark and with Danes, have no desire to drink this fire water. Darragh responds by bringing us two, one regular and one that he has been brewing with figs.  HIs home brew is served as a long drink, it&#;s better than I’ve had but it&#;s still fire water.

Coffee and petit fours appear and, like much of the meal, I don&#;t remember the details. 
And you might be wondering why I have written about this meal which I don&#;t fully remember. Well, because it was unforgettable. Because it is some of the most incredible hospitality I’ve ever experienced.  Because the food was stunning and I know I felt joy eating it. Because I sat at a table with two of the people I love most in this world and shared this experience. Because it was an adventure. Because great dining experiences are not just about the food. Because every bit of this night filled me with joy, (well maybe apart from when we left and D tried to borrow a bike, or when he went downstairs to a clearly off limits space).

We left, happy that it happened and sad it was over.  Except as we stepped into that lift, leaving Narnia behind us, it wasn&#;t over.  I can&#;t tell you what happened but I can tell you it was truly one of the most fun surprises ever.  And when we stepped out of that lift back into the cold Copenhagen night our hearts were overflowing.

For booking and more info eunic-brussels.eu

LOS ANGELES
July 19,

STRANGER: Malachi Marx
LOCATION: Los Angeles, California
THEME: An afternoon with a gay for pay porn actor/escort

Caution: This interview contains explicit sexual language

“I&#;m not gay and I don&#;t like pornography.”

Not the words you&#;d expect from someone who has made thousands of dollars from performing in gay porn videos and escorting with a mostly male clientele, often with sex involved. But it&#;s exactly how Malachi Marx (not his real name) describes his career being gay for pay.

Malachi, 25, doesn&#;t necessarily look at gay porn as a bad thing; rather, he sees it as work. Hard work that he sometimes struggles to get through, but work nonetheless. His primary focus appears to be on using his career in the sex industry as a means to providing a solid future for his female partner and children.

I knew nothing about the gay for pay industry so wanted to find out more, and Malachi agreed to an interview while I was in California. We&#;d planned on meeting at a Gordon Ramsay restaurant for dinner, but at the last minute Malachi suggested lunch at his place, where he said he could talk more freely. After a short train ride, I was at our arranged meeting spot and he picked me up from the station. Before starting the interview we swung by a delicatessen to pick up some lunch. The site is called Dining With Strangers, after all. We got panini, mine with pesto chicken and Malachi&#;s a turkey artichoke concoction. With something to sate my never-ending appetite, it was off to the interview.

When we first arrived at our place to eat and talk, I met Malachi&#;s female partner (I neglected to ask whether they were just dating or married), tending to one of their young children, so I refrained from asking any porn or escorting questions while I said my hello to the Marx family. Malachi and I had our lunch while we chatted with his partner.

The chicken pesto panino was delicious, tender cuts of meat with a heart attack-inducing amount of mozzarella cheese and an excellent pesto to finish it off. I had some fruit on the side to try and provide something healthy to counteract the massive panini. Great stuff.

Malachi similarly enjoyed his turkey artichoke panini with a pesto salad. I refrained from snatching a taste of his food. But his son got to try some of his dad&#;s panino, and seemed to enjoy it.

The words “doting father” might sound trite, but they could easily be used to describe the way Malachi interacts with his son; very playful, keeping a watchful eye on the kid as he wandered around. Similarly, he&#;s very affectionate with his partner. I&#;m not a huge fan of public displays of affection, but I can say their relationship seemed natural, full of humor, and unforced.

But Malachi&#;s partner wasn&#;t going to stick around for the interview. By design, the couple keep the world of gay porn and escorting separate from their home life. She left to take their child off to play, and I was able to start the tape recorder.

Even though the two don&#;t talk about his current career, Malachi&#;s partner and her first pregnancy is the reason he started doing adult videos for the gay porn website Randy Blue. But escorting came first, a world in which people pay for companionship with typically very attractive men or women, with sex considered by mutual consent and not included in the price of an escort &#; a legal loophole making it a quasi-legal profession. It was primarily crippling debt that pushed him into that industry.

“I was struggling to get above water while waiting tables and doing small time modeling gigs, and it was creating a lot of stress in my life,” Malachi said. He spoke with a gay friend named Carl, a guy who was a former male for male escort turned successful photographer. Carl told Malachi that the “quickest way you can get money is drugs, dancing or escorting and porn.” Malachi had already tried some low-level drug dealing before realizing the risks of jail time far outweighed the financial benefits, and so he started to consider escorting. One thing was certain &#; he didn&#;t want to enter the higher profile world of porn.

“It&#;s just a dick”

The market just wasn&#;t there to be a heterosexual escort, so if he was going to enter the profession; he&#;d have to do it with men. One big problem: Malachi&#;s not gay.

“If I was gay, I would be a lesbian,&#; he joked. I didn’t just jump into it. I was going through a lot of emotions mixed with stress and extreme motivation to make something of myself,” Malachi said. So he turned to his friend Carl for advice on what to do.

Carl said that Malachi could probably get by initially offering nude massages to clients, but that some clients would be expecting more.

“It&#;s just a dick,” Carl told Malachi to try and make him comfortable with jerking a guy off. “When you masturbate you’re touching a dick, it’s just another guy’s dick.” Adopting this mentality &#; combined with debt problems and using a substantial amount of pot &#; was enough for Malachi to get over his strong reluctance to doing anything sexual with men.

Carl “coerced me into it and taught me the ropes,” Malachi said, first with a profile on a site called Rentboy on which male escorts can advertise their, well, companionship for sale.

And the name Malachi? He chose it because “I heard it in my dreams, it&#;s different and Malachi was a prophet, I guess I feel like I&#;ve got something to say.” A quick Google search confirms the religious background of the name, but the conversation was about gay sex for money and not worship, so the questions went back to his life as an escort.

Through Rentboy, Malachi got several clients for massages, and eventually got raunchier when some of the clients offered more money to perform oral sex on him. “It gave me a weird gut feeling and I couldn&#;t believe I was doing it,” he said. But the financial benefit &#; $ a client &#; was too much to pass up. “While I was working, in my mind I had to just keep saying the amount of money I&#;d make. That got me through it.”

After what he described as a long, rough season of learning and accepting all clientele, including women and lesbian couples, Malachi developed a strategy of taking on submissive non-dominating clients that wouldn&#;t try to force him into doing anything he wasn&#;t comfortable with. “I would only go after the easy clients, that ones that just want to suck my dick or give me a hand-job or a massage. I&#;m kind of spoiled in a way because I can really use my looks and my body” to filter out the more dominant clients that might want to push him beyond his comfort level, he said.

One surprise for Malachi was the high number of straight men with families who would hire him. “I started finding out the truth about people and relationships when I started having sex for money,” he said.

For example, there was the ex-KGB Russian client, a 6 foot 3 inch tall man who would show up to Malachi&#;s place with a gun strapped to his belt. “He was a modern day gangster and I kept thinking &#;what the fuck did I get myself into?&#;” But the guy &#; who was married with two children &#; wasn&#;t threatening. He just wanted companionship of various forms.

“I had no life, no freedom, no girl”

Other clients were gay, including a male couple in New York who made Malachi their houseboy in Manhattan. That involved hanging around their place, spending time with them and once a day giving erotic massages to the duo. They even took him to the Hamptons out in Long Island for a gay tea party. That&#;s where Malachi met other potential clients, one who offered to pay him twice what the duo were providing. He politely turned the guy down that night &#; “I was with the couple and I respected them” &#; but he took the man&#;s business card and saw him the following week.

That didn&#;t sit too well with the gay duo from Manhattan, who wanted Malachi to be exclusive to them. “But how do you expect a professional sex worker to be exclusive? I&#;m here to make money and being a houseboy was percent of the time. After a month I couldn&#;t do it anymore. I had no life, no freedom, no girl, I was just bored.” So that&#;s when he switched to one-off meetings with clients.

Malachi&#;s escorting got bigger and progressed, and his comfort level with the work increased to the point where he was having full-on sex with men with money. All the time though he saw it as a means to an end, a way to make money to pay off debts.

Then his partner got pregnant and moved in with him. “I told her not to work, I wanted her to be a stay-at-home mom. After she got pregnant I realized I needed to make more money.”

He started scouting around for other ways to bring home cash. Straight porn offered relatively low wages for men, roughly $ for six hours&#; work. But Malachi saw a Craigslist advert from Randy Blue asking for performers to do solo masturbation scenes. He learned that the take-home pay for a few hours of pleasuring himself in front of a camera would be $2, “It was the only way to control my situation with an unplanned pregnancy and stressful debt, and I was already programmed to perform” from escorting.

Malachi performed for a solo video. After it aired, Randy Blue liked what they saw, and offered Malachi $3, for a guy to perform oral sex on him for a video on their site the following month. “They saw lots of money in me and I saw lots of money in them.” So this mutually financially beneficial relationship blossomed, leading into gay porn magazine covers and photo shoots and pushing his earnings into a previously unachievable category.

“I&#;ve never done anything gay if I haven&#;t been paid for it”

Being a Randy Blue actor gave him “leverage” as an escort. Now clients weren&#;t just going after his looks, they were also paying to enjoy the apparent fantasy of being with a gay porn star. From a few hundred dollars per session, Malachi was now able to charge much higher prices including $2, for an overnight stay or $1, for an out-visit.

The money was good and he certainly hustled. But there was one thought that returned. “There were times where I asked myself, am I gay? Is this just something that I&#;m using as an excuse? And I spent a lot of time exploring that in my mind,” he said.

This was in the thick of his career when he was making close to $25, a month, filming scenes for Randy Blue and hitting five major cities in a week to see clients all over the country (and sometimes the world). That&#;s a lot of sex. “So I explored if I could actually get turned on by a guy. I tried. But I couldn&#;t. The curiosity was answered and I knew I was heterosexual,” he said.

“I appreciate guys, I appreciate male camaraderie. I know what to appreciate out of males but I have no desire to have sex with them for pleasure. I&#;ve never done anything gay if I haven’t been paid for it. I put on a game face, a facade, a character, and I make money” being gay for pay, he added.

I asked Malachi how much longer he intends to stay in the gay for pay world, especially with the money being so bountiful. “It&#;s great money and a fast lifestyle if your mind and body can handle it. But I&#;ll be so glad to get out of it,” he said.

Malachi wants to make enough money to start some non-porn businesses, and when he hits that fiscal goal he&#;s gone. In the meantime, he&#;s writing a book telling stories about the highs and lows and twists and turns of being a sex worker. And there are stories.

For example, there was a Middle East oil prince who offered Malachi $50, to be a personal assistant for a three month period. He&#;d have a paid car and be completely taken care of. Good deal, right? Well, Malachi thought there was something a little off about it. From escorting, he&#;d developed a wide range of contacts so he asked one of his clients for a second opinion. The client read over the prince&#;s e-mails and warned him that it was an attempt to trap Malachi in a sex slavery ring, in which royalty from another country ensnares someone for a year or two &#; or potentially forever.

“Money turns me on”

Malachi suspected what might happen if he went with the prince, so he devised a plan. The prince&#;s assistant picked him up one day in Los Angeles and they went out to Beverly Hills for suit shopping on Rodeo Drive. The assistant even gave Malachi $8, in cash, stuffed inside an envelope. He was meant to meet the prince after that for dinner, but the assistant said there had been a last-minute change of plan and that they&#;d have to drive straight to the airport and fly out to the Middle East.

This is where Malachi&#;s plan kicked in. The car doors were locked, so he asked the driver to wind down the window so he could have a cigarette. The driver complied and the car rolled along toward the airport. Then it stopped at a red light. Not wasting a second, Malachi stuffed the envelope of cash in his pants, threw the burning cigarette on the assistant&#;s lap, jumped out the window, and ran.

He kept on running. He could hear tires screeching on the pavement as the driver frantically tried to turn around and catch the runaway sex worker. Malachi rushed to find a hiding spot, climbing a hotel stairwell and staying out of sight on the building&#;s rooftop for three hours, shaking with adrenaline and fear. Eventually he thought it would be safe to take a peek to see if the prince&#;s men were gone. They were. After deleting his email account and changing phone numbers Malachi gratefully realized he got away from what he said was one of the most dangerous escort situations he faced.

That story might make it into his book, which is still in the works &#; although he originally intended to have the book out by December last year after announcing his retirement from the gay porn and escorting world one month earlier. But problems ensued. Writing the book was much harder than he anticipated, and money woes meant he had to step back in front of the camera in January. After that, he once again announced his retirement and was focused on finishing off the book.

That&#;s when he found out his partner was pregnant again. So money and other needs pulled him back into the escorting and gay porn industry, just as they first got him into it.

Malachi has apparently received some criticism for claiming he “retired” from Randy Blue and the escorting life once or twice before in the past few months. And he notes there is frustration from people who had pre-paid for his book expecting to have read it by now. Malachi is fine with giving refunds to anyone who asks him for one &#; and there have been two such requests &#; but he said most of the people who have paid are willing to wait a little longer, and he wants to deliver.

“I should have waited to announce it later on, I shouldn&#;t have got so excited about it. But I know there&#;s a fun story to write, and it is coming.” He&#;s fixated on finishing the book by September for two reasons; one, it&#;s a contractual deadline to have it out by then, and two &#; more importantly for Malachi &#; “it&#;ll be a healing process for myself to get it all out there.”

Given his general dislike for the work that he does and his declarations of quitting, he acknowledged that it looks odd to retire and return, retire and return. But he said each time he finds himself back in front of the camera it&#;s because of bills to pay and the need for a quick and easy funding source. It&#;s never because of boredom or a desire to be adored by gay men, he said.

Instead, it&#;s just a job for Malachi, who never treated his life in the gay porn world as that of an artistic statement or creative endeavor, and instead looked on it strictly as work.

“Money turns me on, and life without it is off,” he said.

To his critics, Malachi has a simple response. “Fuck yourself.” His more elaborate response, “Everyone has a background, everyone has had problems and everyone has bills to pay.

“You have an expiration date”

“For every one that has some debate or that dislikes me there are that like me. People ask me, &#;How can you be straight&#;? You can. It&#;s just like anybody who worked a job they didn’t enjoy. It&#;s like being a laborer. I was not a laborer in my mind when I was working construction jobs. I didn’t enjoy it. Who enjoys 10 hours of construction in the blistering heat and you’re burned out? I did gay for pay for money. It pays a heck of a lot more and it’s a job. I can program myself to do a j-o-b, especially in these hard economic times.”

Malachi filmed his most recent scene for Randy Blue earlier in July, and he says this one will really be his last for them &#; barring the need for more funds.

He said it was stressful getting back in front of the camera, surrounded by blinding fluorescent lights while getting it on with another man. “It was difficult. There&#;s this intense heat from the lights shining on you, and four crew people are watching you, and it&#;s stop-go, stop-go. I had the biggest headache and I came home and I threw up. It fucked me up.”

For Malachi, the experience brought back the lowest points about being gay for pay. “There were times when I&#;d come home sick, I didn’t know who I was.” He said he managed to clear his thoughts up and stay focused by concentrating on the money he&#;d make from a client or video. During those sessions, he&#;d mentally fixate on the various girlfriends he had (which his partner allowed and had often participated with) and earnings in order to get through it.

Still, he had some positive experiences from his career, meeting people from all walks of life and professions and learning a lot about being a businessman because many of his clients were self-made millionaires. “It was so beneficial to listen to their successes and mistakes,” he said.

“Sex sells”

Now he&#;s focused on getting the book out the way and putting the gay for pay world behind him for good &#; and not as another temporary retirement.

He&#;s been offered thousands of dollars from a well-known porn producer (not Randy Blue) to do a scene, and an even more substantial sum to do a video that would involve urinating on guys. Apparently that pays well. But not well enough to keep him doing it forever. He&#;s ready to get out, ready to finish his book and be done with the world of gay for pay. From the start, he made a conscious decision to make an “extreme separation” between his home life and his work life. He also devoted a lot of his time to his family whenever he was off-camera or not with a client.

“A lot of guys that get into gay for pay don&#;t have an outlet like a family, and they get off on people really liking them and/or they have a vice or addiction they need to fund, but you need to have a plan of action,” he said. “You&#;re going to hit 40 and your sexy looks won’t sell. You have an expiration date.”

Malachi is keenly aware that the sex industry is superficial and that once his book is done and he&#;s permanently retired, people will soon forget him. “In a few years nobody is going to know who I am. There will be a fresh face, a new great looking guy, a new kid in town. Yeah, there will still be Malachi videos, but that will be in the past. Nobody will know where I am or what I&#;m doing.”

What about his family? Suppose one day the Marx children are browsing the Internet and stumble upon information that leads them to discover what they dad did for work?

He sought advice from other escorts and porn actors on how to prevent his children from finding out, and one of those tips was to make a clear separation between his home and work. Even so, most of Malachi&#;s family knows what he does even if they&#;re not too comfortable with it. And if his children find out, he said it&#;s kismet and he will explain that he did it as a way to make money for them. “If it happens, it&#;s supposed to happen, I love them so much and that&#;s why I do everything I do” he said.

It was time to wrap things up. I thanked Malachi for the interview and said goodbye to his partner, who had since returned. As I was leaving Malachi told me one of his favorite phrases, “Money comes easily and frequently.” It seems like being gay for pay brings money frequently, but not necessarily easily. Still, it appears that the lucrative side wins out.

“Sex sells, that&#;s the truth,” Malachi said.

Road trip time

Cinque Terre in Italy has been on Goblinettes list for a long time. Five colorfull villages on the north-east coast of Italy were waiting to be discovered. We could get there from Slovenia in one day,but we decided on driving shorter distances every day and slowly exploring Italy.

The views were stunning.

Getting around the five villages

Walk trough part of the five villages

Coastal path trough Cinque Terre can be theoretically walked in a few hours. It is 12 km long. Sadly, some parts are closed for renovation. We were looking forward to views from the famous Path of love from Riomaggiore to Manarola, but it is due to open in Repairs are going on from

See villages from the sea

Boat lines. You can combine walking, boats and train on the same trip.

Boat trips are very popular. During the trip we saw somea0very crowded ones and were happy we were not on any of them. You can stop in every village or chose a more direct line.

Ride the train

You can get a Cinque Terre train card (entrance for walking paths included) or pay fora0 train tickets while you go. Note that in the beggining ob May there were long lines for the train ticket machines.a0 With the train card you could go of the train in every coastal village, look around, maybe get a snack or a drink and return to the station. Ideally. This might work before the tourist season starts. We walked around Riomaggiore and spent some time on the beach in Monterosso al Mare. Trains were packed and getting of and back on was an adventure by itself.

Lines for and from the Cinque Terre train are epic even before the season really starts.

Cinque Terre train ride with the baby

Carriers, not strollers

Lil&#;Goblin was carried around in his Onya carrier. That made it a lot easier to get around. We also saw families with baby prams on the train.a0 It looked a lot of work. Dad would carry the luggage of the train, mum the toddler and his big brother was trying to get the empty pram of the train. Our goblin pack was three goblins only, baby included, so we left the stroller at home.

We waited a bit for the crowd to leave the platform and where back early enough to wait for next boarding in shade of the tunnel. We soon learned that when boarding shouting &#;bimbi&#; (child in Italian) helps. Most people give way to mums with adorable little babies, furthermore they ride for free until they are 4 years old.

Parco giochi/playgrounds

There are children playgrounds in every village and small children running around in small village squares.a0 Lil&#;Goblin was to small to join them. He was content with eating the sand on the Monterosso beach and smiling to everyone on the train.

Sun, sea and wide selection of towels in Monterosso. What more could a goblin want?

Baby on board

We packed way to much clothes for this tip. Most was baby size. Beginning of May in Italy is usually warm and dry. We did pack our bathing suits, but it was still a bit too chilly for our tastes. Lil&#;Goblin was a perfect passenger. He ate, played and sleept most of the time on the road.

We explored Italian baby changing facilities on rest areas on the highway. We heard Italians like babies. They really do. One stop even provided free test nappies. When we entered restaurants someone would run to us and bring baby chair. In hotel, all stuff smiled at him and ladies were mesmerized by his cuteness. If you want to be treated like a star in Italy, bring a baby.

Italian food and paying for &#;servizio&#;

As budget travelers, we did do some cooking. Local asparagus with eggs and prosciutto was one of our quick dinners. We mixed Airbnbs with kitchens with hotel rooms. Most cafes in Italy offer small sandwiches or &#;dolce&#; &#; something sweet like a croissant, so we didn&#;t have to starve on national holidays. Our first Airbnb host sent us to Esselunga store to get food. They had everything and more, hence go only when you have time to spare.

Restaurants in Italy like to charge extra for service, bread or just for using the table. We thought we learned to avoid extra charges on our numerous trips to Italy, but locals were smarter again. Since asparagus lasagna and pasta were heavenly good, we happily paid for all extra small additions on the bill, even trough we had no idea what they were.

Food in Cinque Terre is a bit over priced while it looked delicious. Long lines were less appealing. Rest stops on highway or gourmet restaurants, food was delicious everywhere.

Italy in May

We loved Cinque Terre national park. Next time we will do more hiking and less train rides. It is also less busy during the week and before the summer holidays start. Booking rooms well in advance is a good idea, since budget ones sell out soon. We mixed some Airbnb apartments with hotel rooms we found on eunic-brussels.eu In La Specia we stayed in a tattoo studio turned into comfy stylish apartment, but that is another long story.

Cique Terre UPDATE

You can buy train passes online since summer If you decide to use the page, note that &#;guys&#; is their translation for &#;youth&#; &#; children from 4 to We both our tickets in a short line before going in and had to buy another since we changed our plans during the day. The lines on the train station in one of the coastal cities was epic. Daily pass bought online would give as more than an hour extra time to enjoy the scenery.

Is Via&#;dell Amore Open?

Nope. Only a few meters. Might be in 🙁

Where can you sleep in Cinque Terre?

More about Italy:

Since goblins love to travel, but usually do it on a budget, we use Airbnb. By using this link to subscribe, you get discount on your first trip, and we get one on our next. If you are not into Airbnb, here is a 10% percent discount on your next booking. Travel as much as you can.

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As summer approaches and the nights get longer, and stay that little bit warmer, I like to take the opportunity to get out into the countryside of an evening after the hustle and bustle of the working day. Escape the noise of car exhausts, buzz of computers and glare of artificial light and get outside to breathe in some proper fresh country air (mowed grass, honeysuckle and some good old cows manure usually).

So on one of these evening ventures into the countryside, wicker basket in hand our noses settled on the heady, summery scent of lemon balm.

Lemon balm (or balm mint) is a perennial herb belonging to the mint family. It has a wonderful, almost lemongrass type aroma and is known for its medicinal properties in aiding ailments of the digestive tract AND the plant itself is grown to attract bees (hooray for beeeees!!!) Soooo naturally because I LOVE lemon balm, I thought “why not bake something with it?”

I bundled the scented treasure back to the kitchen, where after brief inspection of the contents of the larder, decided that lemon balm shortbread was going to be the bake of choice for the evening.

Now, I deliberated on how to use the herb to flavour the shortbread. I really wanted to roughly chop the lemon balm to fleck the shortbread with colour, but I know that blending the sugar and lemon balm together in a food processor first might also be the way to go in order to fully optimise and accelerate the lemon balm flavour. The more colourful option won the day and I set about washing, prepping and chopping the herbs meticulously, ready to be combined with our shortbread mixture.

After cutting the mixture into simple rounds and baking in the oven for 10 minutes, they were smelling divine and ready for a taste test.

I had a mouthful and concluded that the flavour really didn’t come through as much as I would have liked, which was probablyyyy due to adding the herbs chopped rather than blitzed and infused with the sugar…. Fiiiiine I admit, I got too excited about the aesthetic instead of the taste, but HEY next time I know what to do, and there’s nothing to say that chopped herbs can’t also be added to give that rustic, speckled look!

A nice way to serve your lemon balm shortbread is with some lemon balm tea…. Simply take desired amount of lemon balm and infuse with boiling water in a teacup for around 4 minutes before drinking. You could sweeten it slightly with local honey if desired.

The week kicks off and I’m here in Copenhagen. So far, eating vegan here has been pretty easy, although I have sought out vegan restaurants rather than looking for vegan options in mainstream restaurants. Right let’s go!

Day eight

Breakfast &#; granola with oat milk

Lunch &#; a vegan lasagne which was mostly onions and peas in a tomato sauce. It did remind me how wonderful onions are and of a dish I last made for Mr Gosling, so we are talking five years ago, which was mostly just roasted shallots. I wonder if I can find the recipe?

Dinner &#; despite lunch being served at here, don’t ask me why, there seems to be no explanation for it. I’m just not hungry  and so eat a handful of peanuts and two squares of NOMO chocolate. This is vegan and pretty bloody delicious.

Day nine

Breakfast &#; on Thursdays’ breakfast is provided in the office. Gorgeous breads, butter, cheese, cold meat, chocolate spread and slices. I have bread and jam, the only thing that is vegan friendly.

Lunch  &#; a really delicious pumpkin, chickpea and cashew curry. It’s extremely good. I also have lots of salad. I love that every day there are at least 12 different salad items from simple tomatoes, lettuce and cucumber to roasted carrots salad with pumpkin seeds or broccoli and pine nuts 

Dinner &#; it’s my last night here, for now anyway and I head to Choa Viet Kitchen as the menu has several vegan options and boasts a vegan fish sauce. Maybe I order badly but my Bun Cha Gio Chay, which is rice noodles with vegan spring rolls, vegetable salad, herbs, roasted onions, peanuts and homemade vegan fish sauce is disappointing. The spring rolls are tasty but the noodles are really tasteless. I end up adding a lot of siracha to give them some flavour. 

I also have a tofu summer roll which is not bad but lacking a bit of punch.

On my way home I stop for some vegan treats and find a vegan Ritter Sport bar with hazelnuts, and some raw truffles.

The hazelnut truffles are amazing and surely calorie and guilt free being both vegan and raw. I mean, I’m basically 99% Gwynth Paltrow right now! 

Day ten

Breakfast &#; Granola and oat milk

Lunch &#; Skipped as I am on my way to the airport. 

Dinner &#; Consider a take away, especially when I discover I haven’t actually checked out of my tesco order and so have no delivery tonight.  Instead I buy some mushrooms and make a very simple linguine with garlic, mushrooms and rosemary. I also find some cavalo negro in the fridge and tear this up and throw it in. Its simple and tasty.

Day eleven

Breakfast &#; despite waking at 8am I don’t manage breakfast.  As a non vegan its never bothers me skipping a meal because its easy to grab something on the go.  As a vegan I am learning never to skip a meal as finding food requires a bit more thought

Lunch &#; I meet ‘the gays of my life’ at the new Brewdog Alcohol Free bar for our annual planning day.  This years its sober and tinged with a little sadness, as in May the boys leave London to make a new home in Sydney.  And yes, I did cry when they broke the news to me.

We had agreed not to eat here as the menu is, yes, you guessed it, burgers.  However I’m starving, not having had any breakfast, so we order the buffalo cauliflower, sweet potato fries and mac n cheese (not for me).  Its not bad, the cauliflower could be much crisper, have more sauce and a vegan blue cheese sauce would be brilliant. We plan to go on for lunch but the one thing I’ve found is that I feel much fuller, so as none of us are hungry we don’t end up going for a ‘proper lunch’.

We tried a couple of different beers, all of them are really good and the bar staff are super friendly.

Dinner &#; After much debating, (with myself), if I am hungry? Should I get a take away?  I make some pasta. I whizz up some basil, walnuts and olive oil to make a pesto of sorts.  I fry some courgette and leeks with garlic, add the pesto and some pasta water. Season, add cooked pasta and a splash of soy cream, before topping with some broken walnuts and a parmesan substitute that has good umami flavours.

Oh, I should mention I hadn’t planned dinner as I was meant to be on a date, he cancelled at with toothache, apparently.

Day twelve

Noting yesterday mistake of not eating breakfast, we start here today.

Breakfast &#; slice of rye bread with half an avocado

Lunch &#; Grab a falafel wrap from Planet Falafel, via the Too Good To Go app.  The falafels here are great, they are all made fresh so they are warm, and crisp on the outside, soft and fluffy on the inside.

Dinner &#; Make my first dish from the  BOSH cookbook that my sis got me for Christmas.  I make the buffalo cauliflower. As I start I realise it requires buffalo sauce, I thought we’d make that.  I, as is standard, go off recipe and use all of the siricha I have which isn&#;t quite enough for the half portion I make, but it’s only just short. I don&#;t think the ranch dressing tastes anything like ranch but on the whole it’s pretty tasty and there is enough for lunch tomorrow.

Day thirteen

Back into the office and hopefully a bit of a routine which should make Veganuary a bit easier.

Breakfast &#; Homemade granola and oak milk, I know its a bit dull but its really easy and it’s easy to pimp it up with some fruit.

Lunch &#; The boys headed to Subway for the new Meatless Meatball Marinara Melt but I stay in with my buffalo cauliflower.  I am aware that I have eaten a lot of vegan fast food this month and Subway would never be something I would normally pick.

Dinner &#; more pasta, with leeks, mushrooms and courgettes, home made pesto and cream

Day Fourteen

Two weeks in, can’t believe it.  

Breakfast &#; homemade granola and oat milk

Lunch &#; pasta from last night

Dinner &#; I make Pad Thai from the Bosh cookbook, I love Pad Thai.  It’s really tasty but the quantities are very small and I double the amount of noodles and tofu per portion, making it perfect. I am a bit worried when they talk about catching lime pips. I’ve never, ever seen a lime pip.  It just goes to show how important recipe testing is.

Two weeks in and its going ok, although I feel like my cooking has been a bit repetitive, but then I often have the same dish two or three times a week to minimise food waste, so it probably not much more than normal.

If you missed week one, click here.