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| Blogs > Mariana_Trench_ > poetic disambiguation |
Recipes for Romantic Dinners
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Recipes for Romantic Dinners RECIPES for ROMANTIC DINNERS: Middle Eastern Carrot & Couscous Salad Ingredients 2 cups coarsely chopped carrot (about 4 medium) 1 cup uncooked Israeli couscous 2 1/4 cups water 1 (3-inch) cinnamon stick 3 tablespoons finely chopped fresh cilantro 2 tablespoons finely chopped fresh parsley 2 1/2 tablespoons extra virgin olive oil 1/4 teaspoon grated lemon rind 1 tablespoon fresh lemon juice 3/4 teaspoon salt 1/2 teaspoon ground cumin 1 garlic clove, minced Directions 1. Combine first 4 ingredients in a large saucepan; bring to a boil. 2. Cook 10 minutes or until both the carrot and couscous are tender. 3. Drain; discard cinnamon stick. 4. Combine couscous mixture, cilantro, and remaining ingredients in a large bowl; toss gently to coat. ------------------------------------------------------------------ Green Beans, Walnut, and Feta Salad Ingredients 2 pounds fresh green beans, trimmed 1 small purple onion, thinly sliced*** omit if desired 1 (4-ounce) package crumbled feta cheese 1 cup coarsely chopped walnuts or pecans, toasted 3/4 cup olive oil 1/4 cup white wine vinegar 1 tablespoon chopped fresh dill 1/2 teaspoon minced garlic 1/4 teaspoon salt 1/4 teaspoon pepper Directions 1. Cut green beans into thirds, and arrange in a steamer basket over boiling water. 2. Cover and steam 15 minutes or until crisp-tender. 3. Immediately plunge into cold water to stop the cooking process; drain and pat dry. 4. Toss together green beans, onion, cheese, and walnuts in a large bowl. 5. Cover and chill 1 hour. 6. Whisk together olive oil and next 5 ingredients; cover and chill 1 hour. 7. Pour vinaigrette over green bean mixture, and chill 1 hour; toss just before serving. -------------------------------------------------- Fig, Prosciutto, Beet and Goat Cheese Salad Ingredients For the Salad: 6 ripe figs 6 slices prosciutto ham A good handful green or purple basil (purple is prettier) Boston Bibb lettuce, washed, thoroughly drained and dried off Slices of pickled beet (canned) drained but not rinsed Goat cheese For the Honey and Lemon Juice Dressing: 1 tablespoon good honey 6 tablespoons extra virgin olive oil 3 tablespoons lemon juice Sea salt and freshly ground black pepper Directions 1. Cut a criss-cross in the figs, but not quite to the bottom, and then, using your thumb and forefinger, squeeze the base of the fig to reveal the inside. 2. Place the figs on a large plate and weave around I piece of prosciutto or Palma ham around each fig. 3. Garnish (circle) the plate with beet slices. 4. Add the ripped up basil and the lettuce. 5. Drop small clumps of goat cheese about the plate, on the lettuce/figs/ham. 6. Drizzle over the honey, making sure each fig has some in the middle, then drizzle the olive oil, lemon juice, and salt and pepper. ------------------------------------------------------------------ Snow Crab Stuffed Mushrooms Ingredients 20 medium button mushroom caps 2 tablespoons olive oil Salt & freshly ground black pepper 1 cup cooked snow crab pieces 4 ounces cream cheese, softened 2 green onions, plus more for topping, minced 3/4 cup shredded Parmesan Freshly chopped chives, for topping Directions 1. Preheat oven to 350 degrees F. 2. In a large mixing bowl toss the mushrooms in the olive oil and season with salt and pepper, to taste. Lay the mushroom caps out on a rimmed baking sheet, stem side up. Bake in the oven for 10 minutes. 3. Meanwhile, stir the crab, cream cheese, green onion and some salt and pepper together in a mixing bowl. 4. Preheat the broiler. 5. Divide the stuffing among the baked mushroom caps without filling them too tightly. Top each stuffed mushroom with some green onions, chives, shredded Parmesan and broil for 2 to 3 minutes until the cheese is bubbly and the stuffing is heated through. ------------------------------------------------------------------ Thai Style Chicken Lettuce Wraps (may substitute fried tofu for chicken if you are looking for a vegetarian offering) Ingredients 3 tablespoons fresh lime juice 1 1/2 tablespoons fish sauce 1 1/2 tablespoons oyster sauce 1 teaspoon hot chili sauce with garlic 1 teaspoon dark sesame oil or olive oil 1 pound ground chicken 1/4 cup chopped green onions (about 3 onions) 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh mint 3 tablespoons chopped dry-roasted peanut 12 iceberg lettuce leaves Directions 1. Combine first 4 ingredients in a small bowl; stir well. 2. Heat oil in a large nonstick skillet over medium-high heat. 3. Add chicken; cook 5 minutes or until done, stirring to crumble. 4. Add onions, and saut� 3 minutes. 5. Add lime juice mixture, cilantro, and mint; saut� 2 minutes. 6. Remove from heat; stir in peanuts. 7. Spoon 1/4 cup chicken mixture onto each lettuce leaf, and roll up. ------------------------------------------------------------------ Butternut Squash and Apple Soup Ingredients 2 tablespoons unsalted butter 2 tablespoons good olive oil 4 cups chopped yellow onions (3 large) 2 tablespoons mild curry powder 5 pounds butternut squash (2 large) 1 1/2 pounds sweet apples, such as McIntosh (4 apples) 2 teaspoons kosher salt � cup sour cream for garnish Diced mint or chives for garnish 1/2 teaspoon freshly ground black pepper 2 cups water 2 cups good apple cider or juice Directions 1. Warm the butter, olive oil, onions, and curry powder in a large stockpot uncovered over low heat for 15 to 20 minutes, until the onions are tender. 2. Stir occasionally, scraping the bottom of the pot. 3. Peel the squash, cut in half, and remove the seeds. Cut the squash into chunks. 4. Peel, quarter, and core the apples. Cut into chunks. 5. Add the squash, apples, salt, pepper, and 2 cups of water to the pot. 6. Bring to a boil, cover, and cook over low heat for 30 to 40 minutes, until the squash and apples are very soft. 7. Puree this mixture coarsely in the bowl of a food processor fitted with a steel blade. 8. Pour the soup back into the pot. 9. Add the apple cider or juice and enough water to make the soup the consistency you like; it should be slightly sweet and quite thick. 10. Check the salt and pepper and serve hot. It�s lovely served with a dollop of sour cream and some diced mint for a center garnish. Swirl the sour cream into the soup in a circular, single swipe, creating a spiral shape, then sprinkle just a few small chopped pieces of mint, or carefully place small mint leaves in the center of this swirl. ------------------------------------------------------------------ Coquille St. Jacques: Ingredients * 1 tbsp olive oil or Butter * 1/2 Onion, finely chopped * 2 cloves Garlic, crushed * medium handful fresh Parsley * 8 Scallops * 125 ml White wine, such as Chardonnay * 150-160ml double cream * 1 good handful freshly grated cheese mix ( 1/4 Parmesan, to ¾ mature cheddar cheese) Directions 1. Preheat the grill to medium. 2. Heat the oil or melt the butter in a medium-sized pan over a medium heat. 3. Add the onion and garlic and fry, stirring, for 23 minutes until softened and translucent. 4. Add the parsley and season with salt and pepper. 5. Remove the mixture from the pan with a slotted spoon and set aside, leaving any juices behind. 6. Reheat the juices in the pan. When they are very hot, add the scallops and cook them for 2040 seconds on each side until golden. 7. Return the garlic and onion to the pan, followed by the white wine, and cook rapidly for 12 minutes until the liquid is reduced. 8. Stir in the double cream and cook steadily until further reduced and thickened. 9. Spoon the scallop mixture into a flameproof dish OR DO LIKE ME AND GET SCALLOP SHELLS FROM WILLIAMS SONOMA TO PUT THIS IN (it's the classic presentation) and cover with grated cheese. 10. Place the dish under the grill until the cheese is golden. Garnish with parsley and serve immediately- so pretty in the shell...just be sure to handle carefully the shells can be sharp on the edges and when hot get hard to carry. ----------------------------------------------- Pepper Crusted Filet Mignons Ingredients 2 (5 to 6 ounces each) filet mignons (about 1 1/2 inches thick) Coarse salt and very coarsely ground pepper 2 teaspoon(s) olive oil Red Wine Sauce (optional): 1 cup(s) red wine 2 tablespoon(s) cold butter, cut up Coarse salt Directions 1. Season filets very generously on both sides with salt and pepper (especially pepper), patting in firmly. 2. Heat oil in a small skillet over medium-high. Cook filets until desired doneness, 3 to 5 minutes per side (depending on thickness) for medium-rare. 3. Remove strings from filets, and serve with Red Wine Sauce, if desired. 4. To make Red Wine Sauce: Place wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes. 5. Remove from heat; add cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt. Chicken with Rose Petal Mango Sauce Ingredients: 2 boneless chicken breasts 2 tablespoons olive oil Salt and pepper to taste Boiled plain basmati or jasmine rice (to accompany) Rose Petal Mango Sauce Ingredients: 1 ripe mango, diced 3 rose petals, finely diced (soak in cold water first to remove any possible toxins) 2 sprigs cilantro, finely diced 2 tablespoons onion, finely diced 1/4 tablespoon ground cumin 1/4 tablespoon dried chili powder � lime worth of juice Directions: 1. Place the olive oil in a heavy pan over medium high heat. 2. Add the chicken breasts, salt and pepper and cook for three minutes on each side. 3. Combine all Rose Petal Mango Sauce ingredients in a saucepan. Set aside. 4. Cook for 8 to 10 minutes over low heat. 5. Serve the chicken with plain jasmine or basmati rice and top with Rose Petal Mango Sauce. ------------------------------------------------------------------ Lemony Aspragus & Shrimp Risotto Ingredients 1 cup asparagus, trimmed and cut into 2-inch lengths about 3 cups low-sodium chicken broth salt & ground black pepper to taste 2 tsps olive oil 1/3 cup diced onions 1 pound medium shrimp, peeled and deveined 1 clove minced garlic 1/2 tsp finely grated lemon zest 1 tablespoon lemon juice 1 cup Arborio rice 1/2 cup freshly grated Parmesan cheese Directions 1. Cook the asparagus in a pot of well-salted boiling water until it is crisp-tender, about 3 minutes. Drain. 2. Transfer the asparagus to a bowl of ice water. When the asparagus is cool, drain and refrigerate. 3. Heat the broth in a saucepan, season well with salt and pepper, and keep hot over low heat. 4. Heat the olive oil over medium heat in a separate medium-sized pot. 5. Add the onion, season lightly with salt and pepper, and cook until it turns translucent, about 5 minutes. 6. Turn the heat to high, add the shrimp and season with salt, pepper, garlic, lemon juice, and lemon zest. 7. Cook the shrimp until they are just opaque, about 2 minutes. Transfer the shrimp to a plate and set aside. 8. Add the rice to the onions in the pot, stir, and turn the heat to low. 9. Add about 1 cup of the hot stock to the rice mixture and stir slowly until the broth is absorbed. 10. Continue to add the stock, 1 cup at a time, stirring slowly, letting the rice absorb the broth before adding more. 11. The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center, about 20 to 25 minutes in all. 12. Stir in the shrimp, half of the Parmesan cheese, and half of the asparagus. 13. Season with salt and pepper to taste. 14. If the risotto is too thick, add a little more broth until it becomes creamy. 15. Divide the risotto into warm serving dishes and sprinkle with the remaining cheese and asparagus.       |
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Raspberries are my favorite fruit. I'd do it with moscat wine though. Thanks for visiting me and checking these non-HJT posts out! I'm sorry I was mainly MIA. I was doing a long personal phone call tonight with my Mom, and so forth and so on. Sigh. And by long personal phone call I mean a frustrating conversation wherein she was quite frustrating for long spells. She has Parkinson's Disease and this manifests it's self in her as somewhat like Alzheimer's Disease - she gets belligerant and irrational and rude and hard to talk with. All the fun spirited posts to read really cheered me up! MT
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Dear Mr. Beyond Confession, I feel cherished and...unique. Or do you lavish this much textual affection upon other bloggers? Indeed, you are a very sexy, sensual man and I am hoping your wife appreciates and loves this about you. Do have the best possible Valentine's Day and night *wink* possible... I too love French cooking and France. I was in Paris/Toulouse/Nice/Narbonne/Auch/Tours/Foix/Burgundy - traveling about in the summer of 1991, was there as a teenager (17ish). I think I missed out on many 'ahem' aspects of French culture. I am pretty sure I could have an entirely DIFFERENT but equally amazing experience these days. I do so wish to go back, but money is always the obstacle. Dommage...Maintenant je suis un peu triste et nostalgique. MT
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2/13/2010 10:55 am |
At the top of my choices from your menu would be the pepper crusted filet mignon or the Coquilles St. Jacques. I would not think twice about my choice for dessert: Classic Coeur a la Creme with Raspberry Coulis and Fresh Raspberries. If I know romantic lovemaking will follow a dinner, I prefer to eat very light: Give me a beautiful salad, a glass of wine, a spoonful of some dessert, some fresh bread. But my first time ever at a restaurant in Paris, when I was traveling there by myself, I ordered Coquilles St. Jacques, and it remains one of the most memorable dinners of my life, with me wired up for the rest of my life with a love affair with that dish. The filet mignon sounds perfect for me about 1-2 hours after lovemaking, as does anything having to do with bacon if the lovemaking has taken up the morning hours upon awakening. There is just something so primal and restorative about filet mignon to a man's heart (and cock), after both have been wrung dry from lovemaking. Re: wow...wow...wow. What I also love so much is the dance or call-and-response, that takes us to that point of being in heat, where it's all need to penetrate and need to be entered, filled, fucked, taken. There are all those little matches that get lit along the way: the look in the eye, the touch, the deepening of voice. But then at some point it just all goes primal, in heat. The French get it right, as does Esquivel in "Like Water for Chocolate," and MFK Fisher in her writings about food: Preparing food is lovemaking for the chef, and the first taste on the tongue, the moment of entry. From MFK Fisher's "Gastronomical Me": It seems to me that our three basic needs, for food and security and love, are so mixed and mingled and entwined that we cannot straightly think of one without the others. So it happens that when I write of hunger, I am really writing about love and the hunger for it, and warmth and the love of it and the hunger for it ... and then the warmth and richness and fine reality of hunger satisfied ... and it is all one.
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I love the high rating you give to Creme Brulee. The Pecan Pie would also probably get into my top 5, and I'd make a place for very tart Key Lime Pie as well. Let me make a query. You have me curious about the title of your post, as you strike me as a woman who would, as Keats said of Shakespeare, embrace ambiguity, or negative capability, by which Keats meant the capacity to rest in "Mystery, ambiguity and doubt without any irritable reaching after fact and conclusion." I find ambiguity quite alluring, especially the verbal ambiguity of wordplay or the pun, as I like words promiscuous rather than chaste, or capable of taking on more than one meaning. The pun is even, if you will, an act of verbal adultery: the same body of a word, the same sound, being associated with two different meanings. More to the point of this post: I find that the most erotic, sexy desserts are those that are ambiguous: neither solid or liquid, or neither fully hard or fully soft, but some mix of both. Consider whip cream, honey, yogurt, creme brulee, mousse, ice cream, a banana, Key Lime pie. The texture of the food is ambiguous, and I'd say the tongue with its taste buds delights in that ambiguity, that mix and merger of categories. Creme Brulee The waiter brings us our dessert: crème brulee to share. You crack the fire crisp surface with your spoon, digging it in deep, and you slide the first taste of the dessert between your lips. You slip it in slowly, taking your time. Your eye catches mine. You give me a coy smile and a look. The look beckons me to take the next turn. I dip my spoon in, withdraw it. I see you purse your lips, anticipating my response. I hesitate. You circle and wet your lips with the tip of your tongue. Smiling in turn, I change direction: I bring the spoon to your lips. You part open your mouth, tongue reaching out. I hold the spoon, laden full, before you. You grab my wrist, keeping the spoon still. Your lips close slowly around the tip of the spoon, taking in just a little bit of the dessert. You give me another look. I keep the spoon stiff before your mouth. You take my wrist in a firm grasp and bend your mouth to the spoon. Your tongue snakes out. Like a kitten lapping milk, you lick into the dollop of crème brulee, and then swallow it all. You smile again. Foregoing the spoon, and forgetting manners, I dip my finger into the crème brulee and present it to your lips, and insert it gently between them, with a slight little back and forth thrust. You take firmer hold of my wrist, and swirl your tongue all around my finger, and up and down, then swallow it to its base. Slowly you withdraw it to its tip, sucking firmly around my finger, then you plunge your lips back down around it. Impatient, I motion with my eyes for us to leave. You don’t move. You pick the spoon back up, and you return to eating the crème brulee, taking your time, purring over its taste, never breaking eye contact with me, savoring each spoonful. With more than half still left in the little bowl, you offer me another spoonful. I take your hand in my hand, and I leave the table, pulling you after me, stopping just long enough to tell the waiter to charge it to our hotel room. We go to the back of the elevator. A few other people enter. I press up against you from behind. You ignore me. We enter our room. I lead you over to the bed. You don’t follow my lead. You enter the bathroom, go to the sink, and you begin washing your face. I press up behind you again, pressing my bulge against your ass. You don’t alter you pace, remaining deliberate. I hike up your skirt, and strip off your panties. You wiggle your ass back at me and bend over the sink, spreading your legs apart some. Looking at me in the mirror, you tell me to strip down and just watch. You finish taking off your make up, wearing nothing but your blouse. You reach back behind yourself and start playing with your pussy and ass, parting each open for my eyes, tempting me to take you right then and there, from behind, standing up. I remember the crème brulee. I pull back. The erotic thrives on delay. Standing behind you in front of the mirror, I undo the buttons of your blouse, one by one, slowly. With each undone button, I open the blouse a bit more. I love looking at your eyes in the mirror as I take you from behind with kisses and caresses. When the blouse is undone, I slide each strap of your bra gently off your shoulder. You make each of your nipples taut for me, watching yourself play with them in the mirror. Naked, you offer your ass to me again. Instead, I take you by the hand, and I start sucking on a finger, taking it in fellatio, doing unto your finger what I love done unto my cock. I take one finger, and then the next, more deliberately, more slowly, than you took the crème brulee, letting nothing touch between us except finger and tongue and mouth. I feel you go into heat, wanting to be taken, needing to be entered. Your eyes motion me to the bed. My eyes motion you down onto your knees. You kneel. I play with my cock right before your eyes, slipping and sliding the foreskin over my head, a little game of hide and seek, and not letting you touch. I give you my cock to suck, and you take it greedily…too greedily. I take you into the bedroom, and I sit you down on the edge of the bed, and before I offer you my cock again, I take hold of your hand and take a finger into my mouth. I then tell you to start sucking my cock again by doing to it whatever I do to your finger, your mouth around my thick cock following the lead of my mouth around your thin finger. Your hot, moist cock around my mouth is divine. With your free hand, you start playing with yourself. I love knowing how hot you are getting from sucking my cock I let your hand go. You lie on the bed and play with yourself beautifully, sending powerful surges of lust through me I stand before you at the side of the bed. I love showing off what you have done to me. You urge me on with your own playing, circling yourself, caressing yourself, quickening your pace. I love watching you coyly take yourself, moaning softly. Your eyes beckon me back close to you. You softly cuddle my balls in your hands, then part open your lips, sliding me inside you, surrounding me in such a vital way with your warmth, offering me the moist heat of your intimacy. The heat of your desire pervades me, coursing through my cock and then up my spine, the flames from each lick of your tongue....each caress of my balls.....surging through me, going straight up the wick of my spine, enflaming me with even more desire. I begin to pull back, my imagination lit with a vision of flipping you over, parting your cheeks, then licking your ass with hot poke tongue and swirling into you into as much pleasure as you are giving me, tongue giving way to the baton of cock. You resist, holding me still by my ass. I see in your eyes–I sense in your touch–your primal need to swallow. You have me by the balls, and I surrender…in bliss. You savor the last helping of crème brulee with a smile, and then we share it with a kiss. (wow) (wow) (wow) And the rest is nice too, but I especially like that line, for some reason. TY, MT
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2/12/2010 9:03 pm |
Dear Mr. Beyond Confession, Yes, agreed. Hence the cherries, raspberries, and strawberries of the desserts I provided above. Back to Top 10 Lists: My TOP TEN DESSERTS OF ALL TIME 1. Cheesecake with fruit topping 2. Creme Brulee 3. Lemon Squares or Lemon Meringue Pie 4. Pecan Pie or Bourbon Pecan Pie 5. Fruit Tart with Cream Filling (the French sort) 6. Tiramisu 7. Cinnamon Gingerbread Ice Cream, with a Hot Gooey Brownie, Warm Caramel Sauce, and Creme Freche (my take on a brownie sundae) 8. Coconut Cream Pie 9. Blueberry or Raspberry Cobbler 10. The Chocolate Wickedness/Mousse mentioned above Let me make a query. You have me curious about the title of your post, as you strike me as a woman who would, as Keats said of Shakespeare, embrace ambiguity, or negative capability, by which Keats meant the capacity to rest in "Mystery, ambiguity and doubt without any irritable reaching after fact and conclusion." I find ambiguity quite alluring, especially the verbal ambiguity of wordplay or the pun, as I like words promiscuous rather than chaste, or capable of taking on more than one meaning. The pun is even, if you will, an act of verbal adultery: the same body of a word, the same sound, being associated with two different meanings. More to the point of this post: I find that the most erotic, sexy desserts are those that are ambiguous: neither solid or liquid, or neither fully hard or fully soft, but some mix of both. Consider whip cream, honey, yogurt, creme brulee, mousse, ice cream, a banana, Key Lime pie. The texture of the food is ambiguous, and I'd say the tongue with its taste buds delights in that ambiguity, that mix and merger of categories. Creme Brulee The waiter brings us our dessert: crème brulee to share. You crack the fire crisp surface with your spoon, digging it in deep, and you slide the first taste of the dessert between your lips. You slip it in slowly, taking your time. Your eye catches mine. You give me a coy smile and a look. The look beckons me to take the next turn. I dip my spoon in, withdraw it. I see you purse your lips, anticipating my response. I hesitate. You circle and wet your lips with the tip of your tongue. Smiling in turn, I change direction: I bring the spoon to your lips. You part open your mouth, tongue reaching out. I hold the spoon, laden full, before you. You grab my wrist, keeping the spoon still. Your lips close slowly around the tip of the spoon, taking in just a little bit of the dessert. You give me another look. I keep the spoon stiff before your mouth. You take my wrist in a firm grasp and bend your mouth to the spoon. Your tongue snakes out. Like a kitten lapping milk, you lick into the dollop of crème brulee, and then swallow it all. You smile again. Foregoing the spoon, and forgetting manners, I dip my finger into the crème brulee and present it to your lips, and insert it gently between them, with a slight little back and forth thrust. You take firmer hold of my wrist, and swirl your tongue all around my finger, and up and down, then swallow it to its base. Slowly you withdraw it to its tip, sucking firmly around my finger, then you plunge your lips back down around it. Impatient, I motion with my eyes for us to leave. You don’t move. You pick the spoon back up, and you return to eating the crème brulee, taking your time, purring over its taste, never breaking eye contact with me, savoring each spoonful. With more than half still left in the little bowl, you offer me another spoonful. I take your hand in my hand, and I leave the table, pulling you after me, stopping just long enough to tell the waiter to charge it to our hotel room. We go to the back of the elevator. A few other people enter. I press up against you from behind. You ignore me. We enter our room. I lead you over to the bed. You don’t follow my lead. You enter the bathroom, go to the sink, and you begin washing your face. I press up behind you again, pressing my bulge against your ass. You don’t alter you pace, remaining deliberate. I hike up your skirt, and strip off your panties. You wiggle your ass back at me and bend over the sink, spreading your legs apart some. Looking at me in the mirror, you tell me to strip down and just watch. You finish taking off your make up, wearing nothing but your blouse. You reach back behind yourself and start playing with your pussy and ass, parting each open for my eyes, tempting me to take you right then and there, from behind, standing up. I remember the crème brulee. I pull back. The erotic thrives on delay. Standing behind you in front of the mirror, I undo the buttons of your blouse, one by one, slowly. With each undone button, I open the blouse a bit more. I love looking at your eyes in the mirror as I take you from behind with kisses and caresses. When the blouse is undone, I slide each strap of your bra gently off your shoulder. You make each of your nipples taut for me, watching yourself play with them in the mirror. Naked, you offer your ass to me again. Instead, I take you by the hand, and I start sucking on a finger, taking it in fellatio, doing unto your finger what I love done unto my cock. I take one finger, and then the next, more deliberately, more slowly, than you took the crème brulee, letting nothing touch between us except finger and tongue and mouth. I feel you go into heat, wanting to be taken, needing to be entered. Your eyes motion me to the bed. My eyes motion you down onto your knees. You kneel. I play with my cock right before your eyes, slipping and sliding the foreskin over my head, a little game of hide and seek, and not letting you touch. I give you my cock to suck, and you take it greedily…too greedily. I take you into the bedroom, and I sit you down on the edge of the bed, and before I offer you my cock again, I take hold of your hand and take a finger into my mouth. I then tell you to start sucking my cock again by doing to it whatever I do to your finger, your mouth around my thick cock following the lead of my mouth around your thin finger. Your hot, moist cock around my mouth is divine. With your free hand, you start playing with yourself. I love knowing how hot you are getting from sucking my cock I let your hand go. You lie on the bed and play with yourself beautifully, sending powerful surges of lust through me I stand before you at the side of the bed. I love showing off what you have done to me. You urge me on with your own playing, circling yourself, caressing yourself, quickening your pace. I love watching you coyly take yourself, moaning softly. Your eyes beckon me back close to you. You softly cuddle my balls in your hands, then part open your lips, sliding me inside you, surrounding me in such a vital way with your warmth, offering me the moist heat of your intimacy. The heat of your desire pervades me, coursing through my cock and then up my spine, the flames from each lick of your tongue....each caress of my balls.....surging through me, going straight up the wick of my spine, enflaming me with even more desire. I begin to pull back, my imagination lit with a vision of flipping you over, parting your cheeks, then licking your ass with hot poke tongue and swirling into you into as much pleasure as you are giving me, tongue giving way to the baton of cock. You resist, holding me still by my ass. I see in your eyes–I sense in your touch–your primal need to swallow. You have me by the balls, and I surrender…in bliss. You savor the last helping of crème brulee with a smile, and then we share it with a kiss.
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Dear Running Hurts, Would you eat it in a box? (oh no she didn't) Would you eat it with a fox? (that's me) Would you eat it here or there? (if not- then- where?) Would you eat it in your underwear? (boxers, briefs, boxer-briefs, or commando?) And, as a follow-up of a more serious nature (to your post) If you lived in Tuscany, would you go wrestle up some Prosciuty booty? MT
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Chocolate Wickedness is very close to being a mousse, a rich, intense mousse, with the espresso being the trick to intensity it. I love exploring ways to intensify the taste of chocolate and bread....just as I love exploring and experimenting with ways to intensify the pleasures of eros. What tastes best on my tongue for dessert is not chocolate, but pure fruit: raspberries, blackberries, strawberries, and sometimes even lemon or lime slices. I like tart as well as sweetbitter. Yes, agreed. Hence the cherries, raspberries, and strawberries of the desserts I provided above. Back to Top 10 Lists: My TOP TEN DESSERTS OF ALL TIME 1. Cheesecake with fruit topping 2. Creme Brulee 3. Lemon Squares or Lemon Meringue Pie 4. Pecan Pie or Bourbon Pecan Pie 5. Fruit Tart with Cream Filling (the French sort) 6. Tiramisu 7. Cinnamon Gingerbread Ice Cream, with a Hot Gooey Brownie, Warm Caramel Sauce, and Creme Freche (my take on a brownie sundae) 8. Coconut Cream Pie 9. Blueberry or Raspberry Cobbler 10. The Chocolate Wickedness/Mousse mentioned above
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2/12/2010 2:22 pm |
Dear Mr. Beyond Confession, OMG. That is...really...astounding. Here you have my former fiance's mother's AMAZING chocolate mousse recipe (although her's also includes port wine as they are Portuguese.) IT IS SO GOOD! I just didn't really have it in me to sit and do it out for this blog. But, my god it is good stuff. Thank you indeed! Mmmmmmmmmmmmmm...now I want to have some. Darnit. And some mousse. Cravingly, MT I love exploring ways to intensify the taste of chocolate and bread....just as I love exploring and experimenting with ways to intensify the pleasures of eros. What tastes best on my tongue for dessert is not chocolate, but pure fruit: raspberries, blackberries, strawberries, and sometimes even lemon or lime slices. I like tart as well as sweetbitter.
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Dear Ms. LipsSayAll, Oh yes indeedy. That is our menu. However, it's served languidly, spaced out for significant periods of relaxation and discussion in between bites. Perhaps it's buffet style. What say you? MT
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Isabel Allende in her book, Aphrodite: Memoir of the Senses, has a wonderful section on food as an aphrodisiac, and this book makes a worthy companion to reading Like Water for Chocolate (and watching the film) Good food--along with good talk, a sense of humor, music, and sun on my nude body--are among some of my own favorite aphrodisiacs. Here's a recipe for the most sinfully delicious dessert I've ever tasted, perfect for those who love their chocolate very intense. The italicized passages below give you the directions for making the dessert. (The other passages give a recipe for making love.) Concupiscence: Recipe for an Orgasmic Dessert Melt the chocolate in a heavy saucepan over water. Add the egg yolks, espresso, and creme de cacao. I love the moment when the moistened folds deep inside of you become like heavy cream beaten, soft and thick, concupiscent, your pussy the bowl, my fingers the beater. As I go down on you, I am reminded of all the desserts I love best, the ones of luscious ambiguity, neither liquid nor solid, but a combination of both: mousse, Key Lime pie, vanilla ice cream, soufflé, a banana split, creme brule, raspberries. Stir together till smooth. I dip my finger into your bowl. Your pussy holds me in rapt attention, and I want to suspend time, luxuriating inside of you, Ulysses remaining on Circe's island. I stir gently, no desire to depart. If the mixture hardens, warm gently and stir till smooth. As I feel you starting to firm, I start warming you gently, one hand over your heart, caressing your breast, the other smoothing you out, palm over labia, a finger stroking each lip, deliberately, persistently, then up inside, circling in the come hither motion, a spatula stirring inside the bowl. Then let cool. I look at your face, and I listen to your breathing, slow at first, then quicker. I pull out my fingers and let you lick them like a father giving his child a spoon of cookie dough behind the mom's back. You are ravenous. You lick fervently. You have taken me beautifully today, waking me with a kiss, feeding the morning hunger of our skin and heart, gorging on me, then straddling me, letting me drink from your cup of morning juices. It’s my solace, my joy, to reciprocate. Beat the egg whites with salt till they hold soft peaks. I love raspberries. They are my favorite dessert, just eating them straight. I love to watch nipples become taut, berried up, on the peak of a bosom. I tongue and twist and bite-love your nipples. They hold their peaks. Add the sugar, a tablespoon at a time, beating after each addition. Continue beating 5 more minutes, or until stiff. I grab you by your heels, spread you apart, and admire. I stroke myself before your eyes, flaunting my hardness, my thickness. I kneel before you, reverently, and enter inside, gradually. I go deep, rise up, go deep again, and repeat, the ancient leitmotiv. Fold the whipped cream into the egg whites and then fold in the chocolate mixture. We rock and undulate together, primally, soulfully, folding ourselves into one. If you have time to be fancy, serve with a sauce made by blending 1 cup heavy cream, whipped into soft peaks, with 1/2 cup sour cream. Our dessert is almost complete: My heavy cream whipped until stiff, folded into your ½ cup sour cream. Only one step left. ….add 1 teaspoon vanilla extract I pull back, almost out, then bury myself deep inside of you, my most manly stroke yet. As we kiss, I still myself, letting you clench me again and again, eventually extracting my cock into ecstasy. The vanilla spills into the bowl. Pour into a large glass bowl or a soufflé dish with a waxed-paper collar (or covered jar if it's just for late night fixes) and store in the freezer until 15 minutes before serving. We spoon together into the dessert, feeding it to each other’s lips. Later in the night, we remove the bowl from the freezer, giving ourselves a second helping. Recipe for Chocolate Wickedness The most sensuous dessert I have ever tried is something called Chocolate Wickedness, an intense mousse-like concoction where the chocolate is intensified with espresso and creme de cacao. Here's the recipe for Chocolate Wickedness 1 1/2 pounds semisweet chocolate 4 egg yolks 1/2 cup espresso coffee 1/2 cup creme de cacao 8 egg whites Pinch of salt 1/4 cup sugar 1 cup heavy cream, whipped Melt the chocolate in a heavy saucepan over water. Add the egg yolks, espresso, and creme de cacao. Stir together till smooth. (If the mixture hardens, warm gently and stir till smooth. Then let cool.) Beat the egg whites with salt till they hold soft peaks. Add the sugar, a tablespoon at a time, beating after each addition. Continue beating 5 more minutes, or until stiff. Fold the whipped cream into the egg whites and then fold in the chocolate mixture. Pour into a large glass bowl or a soufflé dish with a waxed-paper collar (or covered jar if it's just for late night fixes) and store in the freezer until 15 minutes before serving. (It's great frozen, too.) If you have time to be fancy, serve with a sauce made by blending 1 cup heavy cream, whipped into soft peaks, with 1/2 cup sour cream and 1 teaspoon vanilla extract. OMG. That is...really...astounding. Here you have my former fiance's mother's AMAZING chocolate mousse recipe (although her's also includes port wine as they are Portuguese.) IT IS SO GOOD! I just didn't really have it in me to sit and do it out for this blog. But, my god it is good stuff. Thank you indeed! Mmmmmmmmmmmmmm...now I want to have some. Darnit. And some mousse. Cravingly, MT
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2/12/2010 5:12 am |
Isabel Allende in her book, Aphrodite: Memoir of the Senses, has a wonderful section on food as an aphrodisiac, and this book makes a worthy companion to reading Like Water for Chocolate (and watching the film) Good food--along with good talk, a sense of humor, music, and sun on my nude body--are among some of my own favorite aphrodisiacs. Here's a recipe for the most sinfully delicious dessert I've ever tasted, perfect for those who love their chocolate very intense. The italicized passages below give you the directions for making the dessert. (The other passages give a recipe for making love.) Concupiscence: Recipe for an Orgasmic Dessert Melt the chocolate in a heavy saucepan over water. Add the egg yolks, espresso, and creme de cacao. I love the moment when the moistened folds deep inside of you become like heavy cream beaten, soft and thick, concupiscent, your pussy the bowl, my fingers the beater. As I go down on you, I am reminded of all the desserts I love best, the ones of luscious ambiguity, neither liquid nor solid, but a combination of both: mousse, Key Lime pie, vanilla ice cream, soufflé, a banana split, creme brule, raspberries. Stir together till smooth. I dip my finger into your bowl. Your pussy holds me in rapt attention, and I want to suspend time, luxuriating inside of you, Ulysses remaining on Circe's island. I stir gently, no desire to depart. If the mixture hardens, warm gently and stir till smooth. As I feel you starting to firm, I start warming you gently, one hand over your heart, caressing your breast, the other smoothing you out, palm over labia, a finger stroking each lip, deliberately, persistently, then up inside, circling in the come hither motion, a spatula stirring inside the bowl. Then let cool. I look at your face, and I listen to your breathing, slow at first, then quicker. I pull out my fingers and let you lick them like a father giving his child a spoon of cookie dough behind the mom's back. You are ravenous. You lick fervently. You have taken me beautifully today, waking me with a kiss, feeding the morning hunger of our skin and heart, gorging on me, then straddling me, letting me drink from your cup of morning juices. It’s my solace, my joy, to reciprocate. Beat the egg whites with salt till they hold soft peaks. I love raspberries. They are my favorite dessert, just eating them straight. I love to watch nipples become taut, berried up, on the peak of a bosom. I tongue and twist and bite-love your nipples. They hold their peaks. Add the sugar, a tablespoon at a time, beating after each addition. Continue beating 5 more minutes, or until stiff. I grab you by your heels, spread you apart, and admire. I stroke myself before your eyes, flaunting my hardness, my thickness. I kneel before you, reverently, and enter inside, gradually. I go deep, rise up, go deep again, and repeat, the ancient leitmotiv. Fold the whipped cream into the egg whites and then fold in the chocolate mixture. We rock and undulate together, primally, soulfully, folding ourselves into one. If you have time to be fancy, serve with a sauce made by blending 1 cup heavy cream, whipped into soft peaks, with 1/2 cup sour cream. Our dessert is almost complete: My heavy cream whipped until stiff, folded into your ½ cup sour cream. Only one step left. ….add 1 teaspoon vanilla extract I pull back, almost out, then bury myself deep inside of you, my most manly stroke yet. As we kiss, I still myself, letting you clench me again and again, eventually extracting my cock into ecstasy. The vanilla spills into the bowl. Pour into a large glass bowl or a soufflé dish with a waxed-paper collar (or covered jar if it's just for late night fixes) and store in the freezer until 15 minutes before serving. We spoon together into the dessert, feeding it to each other’s lips. Later in the night, we remove the bowl from the freezer, giving ourselves a second helping. Recipe for Chocolate Wickedness The most sensuous dessert I have ever tried is something called Chocolate Wickedness, an intense mousse-like concoction where the chocolate is intensified with espresso and creme de cacao. Here's the recipe for Chocolate Wickedness 1 1/2 pounds semisweet chocolate 4 egg yolks 1/2 cup espresso coffee 1/2 cup creme de cacao 8 egg whites Pinch of salt 1/4 cup sugar 1 cup heavy cream, whipped Melt the chocolate in a heavy saucepan over water. Add the egg yolks, espresso, and creme de cacao. Stir together till smooth. (If the mixture hardens, warm gently and stir till smooth. Then let cool.) Beat the egg whites with salt till they hold soft peaks. Add the sugar, a tablespoon at a time, beating after each addition. Continue beating 5 more minutes, or until stiff. Fold the whipped cream into the egg whites and then fold in the chocolate mixture. Pour into a large glass bowl or a soufflé dish with a waxed-paper collar (or covered jar if it's just for late night fixes) and store in the freezer until 15 minutes before serving. (It's great frozen, too.) If you have time to be fancy, serve with a sauce made by blending 1 cup heavy cream, whipped into soft peaks, with 1/2 cup sour cream and 1 teaspoon vanilla extract.
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