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    Jacked
    Unavailable
    Jacked
    Unavailable
    Jacked
    Ebook81 pages1 hour

    Jacked

    By Chris Johns

    ()

    Currently unavailable

    Currently unavailable

    About this ebook

    WARNING! This story contains lots of Gay Sex. If Gay Sex and Anal Sex offend you, then this is NOT for you. Otherwise, enjoy!

    Paul loves to play rugby. He is fast, agile and a sure bet to get in the team. Who cares if he is shorter than the other guys? But before he can play, he needs to undergo a full medical check up. And that’s when the fun starts...

    His venture with the coach is just the beginning. When a teammate walks in on them, the threat of exposure turns pleasure into chaos. And Paul finds out the hard way what it would cost to keep it a secret.

    But one event changes everything. Paul sees the kind of damage the secret can cause, and decides to blow his cover and just accept whatever criticism may come his way. What he doesn’t expect is getting the exact opposite: A wide selection of hot studs and a whole lot of adventure.

    Imaginative and highly erotic, Chris Johns is at his best with “Jacked,” and it will leave vivid images in your head.

    This story is also known as “Embarrassment”
    LanguageEnglish
    PublisherLulu.com
    Release dateAug 5, 2016
    ISBN9781365114274
    Unavailable
    Jacked
    Author

    Chris Johns

    DEREK DAMMANN was born in Campbell River, B.C., the salmon capital of the world. After studying cooking in Nanaimo, chef Dammann worked in one of Canada’s great Italian restaurants, Zambri’s, in Victoria, before making his way to the UK to work with Jamie Oliver in developing the concept behind the restaurant 15, and later becoming the corporate chef of Sweet Candy, Jamie’s private production company. He came back to Canada and settled in Montreal where he opened DNA, one of the most exciting nose-to-tail dining establishments in North America. He partnered with Jamie Oliver again to open Maison Publique, a hugely popular and highly regarded gastro-pub. CHRIS JOHNS is one of Canada’s most respected food writers. He spent his early years in the Northwest Territories before moving south and eventually finding his way to Toronto. He has written extensively for en Route, The Globe and Mail, Wallpaper, Toronto Life and various international publications. His work has been translated into three languages and has appeared in the Best Food Writing compilation.

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