Sex, the Internet, & the BEST Garlic Mashed Potatoes.

Whether it’s intellectual, physical, emotional, culinary, or even purely energetic, one could examine the idea that “sex” is both a doorway for life and death, as well as the line which carries it.

Perhaps the secret to creating a delicious outcome for this exquisite exchange is a simple recipe of:

• Well sourced, high-quality ingredients, and
• Strategically sound and proven methods of mashing them together properly.

The flow of energy between people creates the nexuses or gateways through which life and death flow. Intercourse is the vehicle of the life force.

Take a look at what happens to the humble potato when it merely gets a little too hot and steamy!

In a world where economic and financial intercourse is at the heart of all the systems on which our society and culture are based, it makes sense that it becomes easy to get “excited” at the connections one is able to make with others in an environment like the internet.

Why do you think that social networks have been thriving and taking over the media for years now? It is the ability to connect and collide with others and their varied ideas and opinions. It’s the offspring of motion and creativity that becomes possible when the open exchange of ideas and information is encouraged. It’s at the heart of business, nutrition, wellness, politics, or any other field you care to feel into.

It’s natural that in the act of pollinating ideas, we can find flow, excitement, and the life force itself.

Sex is not only “on” the internet. The internet itself is sexual, in a way.

If you think of sexual energy expansively as the creative aspect of the life force, then it is no longer limited to its typical biologically related arena. Life is NOT just a biological phenomenon. It’s the total experience of being alive, with all of the senses.

Music, movement, art, writing, and all the other creative disciplines are simply different life channels based in both the substances of ideas and experiments, and the activities of exchange and commerce.

So when ideas can be crafted, shared, acted upon, engaged with, and fully appreciated with others on the web — it’s like there are these little “idea babies” spawning all over the place.

The collision of energy between different people brings to light new life itself.

These babies can grow up and become the unique and discrete beings we observe as organizations, initiatives, and projects on a global scale. It’s amazing!

So why do I love my work so much?

In my role, I get to midwife and deliver many of these idea babies to fruition. I get to participate in unlimited creative intercourse with many different people in many different ways to build wild, beautiful, and living ideas that can come to life so long as they are nurtured properly.

And what on earth does this have to do with delicious garlic mashed potatoes? Because as I mentioned earlier, when you mash a bunch of well sourced and quality ingredients together, the results are often delicious.

So what about these potatoes…

This recipe was originally published at Delicious as it Looks back in 2012, but I’ve made it my own by changing up some of the ingredients. I also don’t really measure anything, once Ree Drummond (better known as the Pioneer Woman) showed me that could be done.

Ingredients:

• potatoes (either little Yukon Golds, or grown up Russets)
• salt
• butter
• sour cream
• garlic powder
• ground black pepper

Directions:

Cut the potatoes into chunks. If the skins are thin, don’t bother to peel them. If they’re a little older and thicker, go for it and peel away. Put the potatoes into a pot and cover with water. Add a generous helping of salt and bring them to a boil. Once they’ve boiled, lower the temperature to a simmer and set a timer for 25 minutes.

Check to make sure they are fork tender, and drain the water.

Add your butter, sour cream, and garlic powder. In this pot I used about 8 medium potatoes, about 1/3 of a stick of Kerrygold butter and a generous large spoonful of Wallaby sour cream. Grind fresh black pepper to taste.

You can mash them with a handheld potato masher but I like to use an electric mixer to get them nice and creamy. That’s my little girl in the background preventing the exchange of sound energy with her little ears while I use the mixer.

These are delicious served with sautéed greens and a meat of your choice. The other night we had them with collards and pan fried venison with onions. Divine.

These potatoes and greens also make some fabulous leftovers to fry up with some eggs the next morning for breakfast.

If you make these potatoes, or have any thoughts on my correlation of sex to potatoes, I’d love to read your comments. Provecha!