This had been deepthroating and got my pussys and assholes stuffed! Well, the man leaned over me with his back pressing the door so nobody could p...sh it open from the outside, I was on my knees and I unbuttoned his pants to see how a big rod sprang out to light, hard as blue steel. I poked it in my mouth, started licking alongside the shaft, giving head and sucking off his penis one after the other. I also made him a deep throat, pressed the big dick against my hard palate, swinging it. She did not respond but pressed her body harder against me. I let my hands begin exploring her curvy hip. My hands glide over her shoulders then down her arms, continuing to meet with her warm hands. I caressed her from behind for a few moments before she moved my hands back down to her thighs. She then put her hands on top of mine and guided them up and down her body. She did not allow me to touch her breast or the other areas that I so desired. She continues seducing me by lightly grinding. The darts fly and they are right on target as our shots are sloppy and off cue. Quickly, they take the lead and we follow shortly behind until the sound of triple bullsye sets the buzzers ringing! We have lost! The shouts roar and the high fives begin among them and being the good sports we are, we hold to our bet. I pay for the drinks and we pack it up as we lead them back up to our room in the hotel. They waste no time as we enter the room and sandwich you between them. Their hands begin. So, fresh seafood, from local bayous and lakes, chicken (they were running around the homestead somewhere), guinea fowl (not uncommon in Louisiana), these meats formed the basis of most gumbos. Add to this some smoky Cajun sausage. You hear a lot of talk about andouille sausage these days.As far as Grandma was concerned, sausage was sausage: pork, salt and pepper and other spices, smoked dark and hard, and it would keep forever. Vegetables consisted of onions, both yellow onions and the green.