Tips and Tricks for Throwing a Gainer/Encourager Party

Tips and Tricks 

for throwing a 

Gainer/Encourager Party

Over the past few weeks I've had the wonderful opportunity to throw a few cocktail parties for a handful of friends from BeefyFrat, and attend a dinner party that had solely gainer and/or encourager types in attendance. It's been pretty awesome, but also, as a host, taught me that it's a little more complex than one might originally anticipate. Here are a few of the things I've learned.

Tip 1: Sturdy Chairs are an absolute fucking must!

Well, you know what they say -it's not a real BeefyFrat cocktail party until someone breaks a chair. Know your guests, and make sure you have adiquate seating, both for the number of people coming and the size of your bigger guests. Even though my BF is a pretty big guy at about 300, there really is a big difference between 300 pounds and 400 pounds when it comes to what a chair is willing to support. Don't go crazy, but be thoughtful about the realities of the party your planning.

Tip 2: If people are bringing things, try to coordinate (and don't feel bashful about asking people to bring stuff!)

This is kind of obvious, but, you really would be amazed at how one tracked gainer and encourager minds can be with what they feel like bringing to a party -if you leave guests totally to their own devices, it's pretty easy to end up with a fridge full of the ever fattening favorite, Juniors cheesecake, and little else (not that this is a bad thing, especially if your gainer boyfriend ends up eating all leftover cheesecake). But don't be afraid to divide up what you want your guests to bring -usually having something like guests with last names a-m bring some sort of beverage and guests n-z bring some sort of fun dessert will leave your party balanced, boozed up, and stuffed.

Tip 3: Realize it's not going to be a crazy sex orgy, so don't worry about that!

While I'm sure if you really felt like organizing a wild gainer orgy it wouldn't be all that difficult, anyone you're planning on inviting is prolly just as nervous about it turning into some sort of crazy belly rubbing sex party, and even with the addition of tons of alcohol, it most likely won't go that road, so, relax.

Tip 4: Make sure even if you have snacks and such, that you have a good plan for grabbing a more major meal.

Again, pretty obvious but, gainers get hungry, so, make sure you have a plan for getting a real meal, if you're not serving one. Non-gainers get hungry when they drink, and gainers are going to want to eat if your party lasts for more than one cocktail (as it should), so be prepared.

Tip 5: Respect peoples boundaries.

Everyone has different comfort zones, so, try to be respectful. Some guys have no problem with you going up and rubbing their belly, but, it's a fairly personal thing to do, so, be sensitive. It's important to learn a bit about a person (like if they're in a relationship, for example), before copping a feel. A simple point, but, an important one.

Tip 6: Just do it!

If you throw a party with a bunch of gainers and encouragers, you will have a fantastic time. It's very affirming to hang around with a bunch of guys that feel the same way you do -I'd compare the experience to the first time I was ever in a gay bar, and I thought to myself "Gee, everyone here is OK with the fact that I'm gay." Dropping all of the internalized second guessing that comes from not wanting everyone in your life to know that you love gaining, even if just for a few hours, is fantastic.

Recipes for Summer Gaining: EagleDancer's Bread Pudding

Another recipe in the summer gaining series, this time brought to you by Eagledancer, a long time encourager and passionate cook. I haven't tried this one yet, but, judging from the amount of weight Eagle has packed onto his partner, I imagine it's as tasty as it is fattening. In his own words:

"Since we now live in Arizona, I don’t really do “Summer” recipes. Here in the “Valley of the Sun” (which is what the better business bureau calls the “Greater Phoenix Metropolitan Area) we only have two seasons…Spring and Hell. The SigO tells me it’s worth having 2 months of Hell in exchange for 10 months of Spring. It’s common for us to get triple digit (Fahrenheit) temperatures by May, and it hit 115 or above a number of times last year.

All the locals are in awe about what a mild Summer we’re currently having, given the fact it hadn’t hit 100 until the first week of June.

Here’s a recipe that has the three essential ingredients for the best “jiggle” factor when it come to a happy belly—fat, sugar, and carbs. It helped add inches to the SigO, who has a weakness for bread (not to mention, for fat and sugar…). Since he’s gone from size 30 jeans to size 38s, and those are getting tight, he’s insisted I cook “low fat/low calorie dinners” and then he makes peanut-butter and honey sandwiches 90 minutes later for his 4^th or 5^th meal of the day, which he tends to scarf down in the kitchen before rushing back to the TV.

This is my modification of an old fashioned treat, bread pudding. I should also mention as an American Indian, we have a variation of this on our reservation. We call it “Tsoopa” in our language. It’s made with Pueblo Indian bread which is baked in our outdoor “beehive” shaped ovens. This bread is a regular part of our traditional diet, but since it has no preservatives, if you don’t eat it quickly, it tends to go stale in the dry humidity, and quite “hard.” As a result, a recipe for “stale” bread for us is very practical. The main difference to me is that the Tsoopa is made with cheese, so it’s not considered a dessert. As a result, I had to learn about non-Indian Bread Pudding from a non-Native sister-in-law from the American South. I like to add Kalua, because I think it makes sweet things taste better, the way bacon makes almost anything taste better.

In my version, I use 2 cups of heavy cream, which provides a base of over 1,600 calories and over 170 grams of fat to throw in with over 400 calories from the ¼ cup of butter, not counting the additional calorie help from the bread, sugar and eggs. To be honest, while I’m including for completion’s sake an additional recipe for a topping, I almost never make it because most of the bread pudding is eaten by the SigO immediately after I’ve taken it from the oven and it’s too warm to pour the sauce over.

At one point, the SigO and I were in a Seattle bakery outlet store buying loaves of bread at an incredible savings, and he mentioned to the cashier, “This bread has put 20 pounds on me!” Of course, that was about 60 pounds ago…"

Eagledancer Bread Pudding

Ingredients:

2 cups Heavy Whipping Cream
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract1 tablespoon Kalua coffee liquor
3 cups bread, torn into small pieces. (French bread works well…however, I’ll often buy a nice loaf of cinnamon-raisin bread to use, in which case I’d eliminate the extra cinnamon. Don’t stress on the type of bread—after all, one of purposes of Bread Pudding is to use up stale bread. On the other hand, I buy the cinnamon-raisin bread to use for the pudding, and I’m not going to wait for it to go stale…)
1/2 cup raisins (if I’m using the cinnamon-raisin bread, I’ll cut the amount of additional raisins in half…)

Directions:

1. In medium saucepan, over medium heat, heat the cream just until film forms over top. Combine butter and cream, stirring until butter is melted. Cool to lukewarm.

2. Combine sugar, eggs, cinnamon, nutmeg, vanilla, and Kalua. Beat with whisk (or an electric mixer) until smooth. Slowly add cream mixture.

3. Place bread in a lightly greased 1 1/2 quart casserole.

4. Sprinkle with raisins if desired. Pour batter on top of bread.

5. Bake at 350 degrees F for 45 to 50 minutes or until set. I do the old-fashioned thing of poking it after 45 minutes with a wooden toothpick to see if it comes out “clean.” If the pudding is sticking to the toothpick it needs to bake a little more. Serve warm.

If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:

1 cup whole milk
2 Tbsp. butter
1/3 cup granulated white sugar
1 tsp. vanilla
1 Tbsp. flour
dash of salt

Directions:

Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding. The reason I don’t use heavy cream in this one is because you need to boil it, and milk is less likely to scorch.

Recipes for Summer Gaining: BearTrainer's Homemade Strawberry Shortcakes

Continuing with my Summer Gaining recipe series, here is a recipe straight from one of my encourager idols, the ever eloquent BearTrainer. Check out his yummy, light, homemade calorie filled dessert sure to satisfy even the hungriest of gainers.

BearTrainer’s Homemade Strawberry Shortcakes

There are three parts to strawberry shortcake—the sweetened biscuits, the strawberries and the whipped cream. Impress your friends and make it all from scratch--it's the kind of recipe that even people who don't cook can make. Really simple!

Sweet Biscuits

Preheat over to 475 degrees. In a bowl, whisk together:

2 cups flour
2 tsps baking powder
½ tsp baking soda
5 tbsp sugar
1 tsp salt

Then, into one cup of buttermilk, stir one stick of melted butter, which will look like it’s “curdling” in the cold milk. Then stir this milk/butter mixture into flour until dough just comes together

Grease 1/2 cup measure and form biscuits with it, dropping them on to a parchment-lined baking sheet. Bake 12-15 minutes, till puffed and just browning. Let them cool completely (2 hours), then gently slice them cross-wise into 3 layers. (Note: reduce the sugar in these to 2 tbsp and reduce the size to ¼ cup to use this recipe for dinner biscuits or sandwich rolls. They are addictive!)

Strawberries:

Stem, hull and cut 3lbs. of strawberries into slices or chunks—your choice. Then sprinkle on top ¼ cup light honey (orange blossom or tupelo), ¼ cup of balsamic vinegar, ¼ cup of fresh mint rough-chopped, toss and let the strawberries macerate for 4 hours minimum in the refrigerator. (If you are feeling patriotic and want a red-white-blue effect, throw in two cups of fresh blueberries.)

Whipped Cream:

Chill your metal mixing bowl in the fridge for an hour or so. Then pour in one pint of heavy whipping cream, begin to beat slowly, pouring in ¼ cup of sugar, one tbsp almond flavoring, one tbsp vanilla. Increase speed and whip until cream makes firm solid peaks. (Don’t overwhip or you’ll get butter!)

Just before serving, assemble the shortcakes by drenching the bottom layer with juice from strawberries, generous spoonfuls of strawberries, generous spoonfuls of whipped cream, same with middle layer, then drenching inside of top of biscuit with strawberry juice, lay on top with a sprig of mint. Enjoy the richness, freshness and sweetness of a classic American dessert!

Recipes for Summer Gaining: Victor's Florentine Chicken Ring

So, I asked my friend Victor for a gainer friendly recipe. Being that Victor is 6' tall and 300lbs of beautifully fattened gainerman (up from 140lbs) he knows a thing or two about making yummy food that gets you growing.

Photographic Evidence of Victor's knowledge of good food:



He's literally twice as big as he was in high school. Drool. Onto the food!

Here is his recipe, and his words:

"This is a dish that I got from my mother over 15 years ago, and it is a perennial favorite with all my friends and family... Pretty much everyone I serve this to falls in love with it, and with good reason, too: the ingredients are simple, familiar, unfussy, unpretentious, easily storebought, and easily prepared.

It is hearty enough for the most diehard gainer or bodybuilder -- chock full of high-protein chicken breast and nutritious spinach -- yet is cheesy and carby enough to serve as a great comfort food too. The presentation is elegant enough for serving at a classy brunch, lunch or dinner party. Good playmates include a simple leafy green salad, a bowl of crisp chilled watermelon and cantaloupe, and some fudgy dark chocolate brownies for dessert. My beverage of choice is Coke, but if you're into wine, just go with a chilled Chardonnay or some other white wine to accompany this chicken ring."



INGREDIENTS:

- 4 chicken breasts, cooked thoroughly and cubed

- two 10-oz packages frozen chopped spinach, thawed and well-drained

- 1 cup mild cheddar or American cheese, shredded

- 1/2 cup mayonnaise

- zest of 1 lemon

- 1/2 tsp salt

- 1/2 tsp ground nutmeg

- 2 tubes refrigerated crescent rolls (8 count each)

- 1 refrigerated pie crust

DIRECTIONS:

1. In a large bowl, mix the chicken, spinach, cheese, mayonnaise, lemon zest, salt and nutmeg until a homogenous blend is created.

2. Preheat oven to 375 degrees. Move oven rack to middle position.

3. Unroll pie crust onto a lightly greased pizza pan or pizza stone. Using a sharp knife, cut an 8-pointed star about 4" in diameter in the center of the crust.

4. Scoop the chicken mixture evenly onto the pie crust in between the star and the outer edge, staying about 1/4" away from both. Pat and mould the mixture until an even ring of filling is formed.

5. Unroll the crescents and separate them into individual triangles. Begin to cover the filling with crescents, by laying the wide end of a crescent at the outer edge of the pie crust; the narrow point of the triangle should be touching the 8-pointed star. Continue with remaining crescent rolls until the entire filling is covered in triangles. Note that small gaps may remain in between triangles; this is OK, as it allows for steam to escape. Also note that you may not use all 16 of the crescent rolls.

6. Using your fingertips, tuck and seal all the edges of the triangles into the pie crust on the outside edge of the ring. Do the same thing on the inside by rolling up the segments of the star and tucking the points of the crescent rolls into them. The end result should look like a giant donut.

7. Bake in the preheated 375-degree oven for 20-25 minutes or until the crescents are golden-brown. Serve piping hot by itself for brunch or lunch, or with a side salad as a dinner entree. Yield 10-12 servings.

I suggest you try and eat as many servings at once as possible, rub your belly and enjoy.

Recipes for Summer Gaining: Tagliatelle with Truffle Butter

The next recipe in my summer gainer recipe series comes from my dear friend (and beautifully accomplished gainer), DangerCocktail.

DangerCocktail suggested Ina Garten’s Tagliarelle with Truffle Butter as an easy dish to whip together on a weeknight or for a more formal dinner -a pretty classic, fattening recipe brightened up for spring by some fresh chives.

He suggests, “Pair it with a light, white wine -I don’t like white but you need something really light on the tongue, because the truffle butter with cream is rich. Serve that pasta with a great grilled steak or tri tip, and then a fresh spring vegetable with light butter/salt/pepper, or maybe a salad with oil and vinegar. Keep the other notes in the meal very bright and light.”

Fattening, luxurious, and easy. What more could you ask for? A recipe with both Ina Garten and DangerCocktail's stamp of approval. Yum.

Feeder Porn Vol 2

Another installment of Leo Herrera's Feeder Porn. More eating than weight gain perse, but I figured I'd be remiss not to put it on the blog. Lookin forward to more installments.

Feeder Porn Vol 2: Honey Bear dir Leo Herrera HomoChic.com from HomoChic.com | Leo Herrera on Vimeo.