Hello + welcome to this tiny space on the internet! I created this blog (+ changed the name twice since) 14 years ago as a creative outlet from my career in the emergency room as a PA. After spending the past 7 (or so) years on social media outlets, I have decided to delete all of the ones associated with this blog and get back to the heart of blogging.
Disclaimer: This podcast does not provide medical advice. The information on this podcast is for informational purposes only. No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment.
Episode 99 : with Katie Roberts
Ready for a spicy episode? I recommend listening to this episode when there are no children around because today’s episode is a topic all about sex. Katie Roberts from the Clit Talk Podcast is on the show to have a fun conversation all about pleasuring yourself, how to stay connected to your pleasure, and the best tips to try with your partner for a sexual experience.
Katie Roberts is the Creator, Executive Producer and host of the top-rated sexuality podcast Clit Talk. As a Registered Nurse, Reiki Master, Communication Coach and over a decade working in the entertainment industry, she brings science and sexuality to the forefront.
We discuss a variety of topics ranging from pleasure planning, fulfilling fantasies, working with your partner to have enjoyable sex, and how to bring arousal to the bedroom. Tips on how to feel sexy after postpartum and having children come into conversation as well.
In this episode we discuss:
Recipe mentioned in episode:
https://www.loveandlemons.com/baked-potato/ and I like to use Gold Potatoes because they’re sweeter
The spinach casserole is my mother-in-law’s recipe… so there’s not really a recipe. This is what she sent me and how I make it in a dutch oven.
“You will need: 4 boxes (or two bags) of frozen chopped spinach. The most important piece of this is to squeeze all the water out of the spinach. I do this in the sink with a place for totally dry spinach and still to be squeezed (sometimes 2-3 times.). Then I add Spike and Caraway seeds, a large container of 2% cottage cheesed 1-2 eggs, depending on if I got the boxes or the bag . I always buy Pepperidge Farm Herb stuffing mix. I melt butter in a pan and add the stuffing mix. After the spinach tastes the way I want it to in a bowl, I layer the bottom of a casserole dish with thin sliced tomatoes, use a tiny bit of honey around the tomatoes and a small amount of basil. I add the spinach mixture, top it with a sour cream layer and add the stuffing mix on top. I cover the casserole dish and put it in the oven at 350 degrees. After a half hour or so, I check the casserole to see if it is bubbling. If so, I uncover the dish and continue cooking until it is somewhat browned. This takes a total of 45-60 minutes. You don’t want the casserole to burn but you want the top to be browned and the spinach bubbling.”
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