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Adult Book Stores with Glory Hole Torrance CA

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Bisexual Playground is a great place to discover gloryholes in your area.  Our members share their favorite glory hole locations with one another, be they at adult theaters, bookstores, adult shops, or private locations.  There's nothing quite as thrilling as getting your dick sucked by a stranger, or sucking a stranger's dick through a hole in the wall.  Join our site and connect with others who share their favorite glory hole locations.

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cravingblkfemale
I like museums, browsing, book stores, fine dining, aviaries, strip clubs. I am tall and very fair complected. I am BBW but not to an extreme. Autumn is my favorite season. I have always been bi curious then the other day i got my first lap dance and that is when i realized how good the feeling of a woman's body pressed up against mine felt and now i am craving to be with a woman. I am attracted to Black men and Black women. I would prefer to be with a couple whom i can have a friendship with. The race of the woman is not important but the man must be Black.
misskitty6969
committed couple - who are very sexual interested in adult fun. not looking for commitment - i am bi courious who happens to be bbw (don't judge a book by its cover-could be very good reading) - he is straight male with extra padding.
pezdon1234
im ryan age 23 single virgin asian boy torrance ca
purpleaura27
I am married but I play alone my husband has nothing to do with this side of my life and I plan to keep it that way. I am honest and true to myself and others. I am gainfuly employed and I am working on my Degree in Education. I live and work in NEW YORK. NO children and really not looking to have any now. I am a spritiual person i beleive in in soul and spirit I have been told I am the last hippie standing (lol) I am kicking the habit of both somking and drinking well today anyway.(lol) I enjoy walks and book stores I mean we should be able to make each think as well as cum dont you think so. (smile) well ladies I hope I have covered enough if I havent I am pretty sure you will let me know Later
roadrunnerkasper
I am 40 years young. I enjoy traveling. Love the calm of the ocean when sitting in the sand. I was born in Torrance , CA and raised in Long beach. I have been married once and have no children.
trampa63
 I'm a very good looking person with a heart of gold. i'll do anything for anybody just as long as they dont try to get too slick then I can be an ass hole. I like to enjoy life, travel all over the USA and meet new exciting people. I am currently hitching across the USA and writing a book about my adventures and I'd like to meet some fun poeple along the way. Although you must be clean, d/d free and discreet. as I am.
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handsumjack
Enjoyed the glory hole days in Oakland CA. The book stores on San Pablo had a large selection of individuals to enjoy. Sucked alot of cock. And shared my cum with everyone.
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LVhedonist
After getting out of a relatively sexless marriage, I discovered what people did in adult book stores, and it wasn't reading. I had my first ever blowjob there from another guy, and shortly thereafter learned I liked to suck too, and swallowed my first cum load. 20 years later and here I am, seeking out cock whenever I can.
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nwcpl
Can anyone help Gilbb? Maybe glory holesor adult stores etc. He's struggling due to some health/ family issues. Let's see if we can help a brother out
johneden
Hi, BiDocAndVixie, I have found at many many Adult book stores that the guy really wants me to suck him off then after a bit just wanders off then sadly jerks off on the floor. Most of the guys that I encounter in these places really enjoys my ability to get them off Just not all of them. My thoughts are that thy are afraid that they might seem gay or maybe I am not as good at this as I think I thoughts??? John
DC5303
No matter where I am- the ones I'm interested in are always somewhere else. I was in Torrance, CA for a good while- and would see a bunch every day-- from areas there at least 199 miles from me-- and when I moved- they were suddenly from Torrance -- and now that I'm back in VA-- NOTHING close here AT ALL.... AT least in Torrance, I had 4 I think that were real.. but only showed up once or twice..... oh well.. I'm tired of looking... just wanted a young horny guy that was always wanting to go at it- but no such luck..... GOOD LUCK to all those on here.... you're goina need it.. :) oh and tried AFF too-- no luck on there either..
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Lv2showu
I’m a long haul truck driver I have a bed in the sleeper it works out great when I find someone! I love to suck cock I have had luck stopping at adult book stores usually I can suck 2 or 3 in a hour
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GREENHORNETAffairs
:)HELLO; I LIVE IN TORRANCE,CA. EMAIL U AM LOOKING FOR A MARRIED OR SINGLE WOMAN WHO WOULD LIKE TO GET TOGATHER 1 WEEKLY TO HAVE HER BODY MASSAGED AND HER PUSSY LICKED FOR AN HOUR OR TWO.I AM VERY CLEAN AND A NICE GUY.YOUR LOOKS NOT INPORTANT. JUSTNO GAMES EMAIL ME.
GeorgiaPeachesRecipes
No Knead bread In a large glass or ceramic mixing bowl, (NOT metal) combine: 3 cups all purpose flour or bread flour 1 1/2 - 2 1/2 teaspoons salt (depends on your taste) 1/4 teaspoon instant dry yeast Mix well to combine dry ingredients Add: 1 1/2 cups water Mix well with a spoon. No need to beat this , just get all the flour absorbed - you might need a little extra water if it's very dry where you are. Make sure you purchase instant yeast such as Rapid Rise from Fleischmann's or Quick Rise from Red Star. You only need 1/4 teaspoon, not the whole package. Fold the foil package that the yeast came in and place it in a zipper bag in the refrigerator for the next loaf. Cover your dough (it will not be very pretty) with plastic wrap and place in a warm place (at least 70 degrees). I find the microwave oven (off, of course) makes an excellent resting place. I usually make this in the evening so I can bake bread the next evening. In some ways, this is easier than conventional bread baking where everything happens in compressed time - you end up baking until 11 at night. With this method, this first step takes just five minutes. This recipe first appeared in the New York Times in November 2006. Mark Bittman visited the Sullivan Street Bakery where Jim Lahey, who devised this tasty bread and its unique cooking method, demonstrated how to make this bread. This was one of the most emailed articles from the New York Times, because its simple and results in a magnificant loaf of bread. Unlike most recipes that have you hunting in speciality stores for ingredients you will never use again, this recipe has four basic ingredients: Flour, water, salt and yeast. No sugar or added fats. And it's inexpensive - one standard package of yeast will make about 6 loaves of bread! I estimate ingredients for this bread cost about 50 cents - you would pay $3.00 to $4.00 for this loaf in an artisan bakery! Plus, there is NO KNEADING! None! Time does all the work in creating the gluten that gives bread its unique structure. Time and patience are the key elements to making this recipe work. The bread needs 19-24 hours to work its magic prior to baking. The following is a visual guide to making this delicious bread, based on much experimination with various techniques and tools. Once your dough has rested for 12 hours, it should be very bubbly and doubled in size. You can choose to stir the dough down and have it rise again if you need to delay the baking process, up to 24 hours or more, especially if you like more of a sourdough taste. Don't worry that there will be spoiling or mold formation. The live yeast are producing carbon dioxide and alcohol, which keeps all the nasty bacteria away, plus they have a hard time with the starch anyway. Another bacteria, lactobacillus, is producing lactic acid, which gives sourdough bread its great tangy taste. I find that if you make the dough in the evening, stirring it down in the morning and then letting it rise again during the day gives excellent results. This part can be a little sticky and tricky, so be patient. Your dough should be well risen after the 19-24 hour rest period. Sprinkle some flour over the top and start scooping the dough together - use more flour if you need to. Place the dough on a well-floured piece of parchment paper. It MUST be WELL floured, or the dough will stick. Now, simply fold the dough from the sides, and then the top and bottom, like you were folding all four sides to the center, and flip it over. Roll up the top of the parchment paper so the dough has a little covering, like a tent. Parchment paper should be available in any grocery store - you can also use waxed paper Now, let the dough rest in the paper from 1-2 hours, or until about doubled in size. I usually do this out on the counter Selecting a proper baking pan means finding a round baking dish that can handle lots of heat and has a lid. In the original recipe, a Le Creuset dutch oven was recommended, in the 4 to 5 quart size. If you have such an implement, by all means use it. This cast iron enameled pot is perfect. About 1/2 hour before baking, place your baking dish as selected above in a cold oven to pre-heat. You should not need to grease the pan, but you can if you choose to. I have found it unecessary with the Pyrex. Set the oven to 475 degrees - a very hot oven, so be careful! When the oven has reached that temperature, open the oven door and pull out the rack (wearing oven mitts) with your preheated pan. Take the dough in the parchment paper and "plop" it into the pan - PLEASE BE VERY CAREFUL AS THE OVEN AND THE PAN ARE VERY HOT!!! It does not need to be all nice and perfect - this is a rustic loaf. Carefully place the lid on the pot and slide slowly back into the oven. Close the oven door and set the timer for 30 minutes. DO NOT OPEN THE OVEN DOOR TO PEEK! If you oven has a window and light, you can watch the bread do its final rise or "oven spring" (if you are using Pyrex). Otherwise, you will have to curb your curiosity. Don't worry if a lot of the flour from the parchment ended up on the bread - it will actually add to the look of the bread when it's finished. Also, remember that when the yeast was "brewing," it was producing alcohol - the very small amount produced will burn off during the baking process. The yeast used in baking is actually the same type used in brewing beer, latin name Saccharomyces cerevisia. After 30 minutes, open the oven and CAREFULLY remove the pot lid, wearing your oven mitts. Set the lid in a safe place, away from any children or pets, to cool. Close the oven door and set your timer for 20 minutes - oven temperature stays the same at 475 degrees. After 20 minutes, check the loaf to see if it has sufficiently browned. If not, let it bake an additional 5-7 minutes.

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