ITALIAN LANGUAGE

I invited my friends Cleo and Gea for a little house party, a party full of whipping and corporal punishment of course. I have prepared two naked slaves for us to enjoy, one is tied face to the wall to an X-cross and the other is leaning doggie style on a bench. We immediately go at it with various tools and even our bare hands: different whips and paddles pound their flesh amidst screams of pain. The standing slave is perfect for whiplashes on the back, which soon changes color and on which I enjoy leaving the mark of my nails. The bent slave is spanked hard with...

ITALIAN LANGUAGE

I invited my friends Cleo and Gea for a little house party, a party full of whipping and corporal punishment of course. I have prepared two naked slaves for us to enjoy, one is tied face to the wall to an X-cross and the other is leaning doggie style on a bench. We immediately go at it with various tools and even our bare hands: different whips and paddles pound their flesh amidst screams of pain. The standing slave is perfect for whiplashes on the back, which soon changes color and on which I enjoy leaving the mark of my nails. The bent slave is spanked hard with paddles and bare hands until the meat becomes hot. After all this action, the temperature rises and we go out to get some fresh air, leaving them there sore but grateful.

FRUSTATE E SCULACCIATE

Ho invitato le mie amiche Cleo e Gea per una piccola festa in casa, una festa all’insegna di frustate e punizioni corporali ovviamente. Ho preparato due schiavi nudi per poterci divertire, uno è legato faccia al muro a una croce di Sant’Andrea e l’altro è poggiato a un cavalletto tipo pecorina. Io e le mie amiche ci diamo subito dentro con vari strumenti e anche le nostre mani nude: diverse fruste e paddle colpiscono la loro carne tra le urla di dolore. Quello in piedi è perfetto per delle frustate sulla schiena che presto cambia colore e su cui mi diverto a lasciare il segno delle mie unghie; quello piegato viene sculacciato con forza con paddle e mani nude finchè la carne non diventa bollente. Dopo tutto questo movimento la temperatura si alza e usciamo a prendere un po’ d’aria lasciandoli lì dolenti ma grati.

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