The Food and Fornication Fables
By Manuela Cardiga
Category: Romance/ Erotica
Publication Date: December 5th 2013
Gorgeous, narcissistic Lance Packhard—a sex therapist specializing in helping anorgasmic women—is writing a revolutionary book entitled Sexual Secrets of a Sexual Surrogate.When a ruthless mother offers him an enormous sum to impregnate her daughter, Millicent Deafly, a debt-ridden Lance hesitantly agrees.Millicent, however, isn’t into sex. She’s carefree, joyfully voluptuous, and dedicated to her palate. Lance will only get her attention if he dabs soy sauce on his pulse points.To get close to her, a determined Lance takes a job at Millicent’s dinner club, Guilty Pleasures, as an assistant to her irascible and eccentric chef, Serge Moreno.But for Lance, nothing goes according to plan. He’s not only failing to seduce Millie, he’s falling madly in love with her.Lance’s life becomes next to impossible when his best friend, George, gets married and wants to hold the reception at Guilty Pleasures. Will the truth be uncovered?
Guilty Pleasures and Culinary Treasures
I wrote this book about food.
Well, about food and love and sex, rejoicing in the name of “Guilty Pleasures - The Food and Fornication Fables”; which basically tells you what it’s all about: sexy, deliciously sinful food?
There is more to cooking than meets the eye let me tell you. As in most things in life, the successful outcome depends on attitude. So do not drag yourself into the kitchen any old how! Dress for seduction. Food and lovemaking are pleasure and the very same senses are activated in both and in very similar ways.
So how do you orchestrate seduction?
You set a mood!
So lets see…today I’m feeling tropical. It’s cold and dreary and I need some tropical heat in my life. So let’s travel! How about Brazil?
Brazil with hot sands and hotter rhythms, and a sensual hand with the spices…
I like, we go.
First things first: music, Maestro!
Cooking sexy food implies mood - just like making love- so let’s put on some sexy music…
Something smooth and silky like Bossanova, or Santana…
That will work for me…Now, look down. What are you wearing? Do you see some cleavage? No? Go put some on!
And some red lipstick while you’re at it.
Now we’re ready to begin.
I propose my own version of a Brazilian recipe: Spicy Oven-Baked Pumpkin Stew
Spicy Oven-Baked Pumpkin Stew
White wine (LOTS)
1 Pumpkin about 1 to 1,5 kg (the Jack O’Lantern type)
½ Green Pepper, cubed
1 large ripe Tomato, cubed, seeds and all
250 g Sweet Corn
250 g Red Beans
1 large Courgette (Zucchini) sliced and braised
3 large garlic cloves, crushed (not sliced)
A generous bunch of fresh Coriander or Cilantro
500g Prawns, shelled and deveined (shells and heads reserved)
500g Chicken breast, cut into finger width strips
150 g Bacon, cubed
1 tablespoon Vegetable Oil
1 tablespoon Olive Oil
1 small green chili, or chili powder
½ teaspoon ground Cumin
1 teaspoon Paprika
Now, take down your best glasses and pour yourself some wine.
Take a long swallow. (if you have a drinking problem, skip this bit)
In a very large saucepan, set the WHOLE pumpkin to simmer in boiling water with the Vegetable Oil for about 30 minutes. While that is going on, we are going to take those icky prawn-heads and shells and boil them up in a small saucepan with a dash of sea-salt.
In a large skillet (we are multi-tasking, girls...) we will now heat up the Olive Oil, throw in the garlic, bacon and sliced chicken -sea-salt to taste - and toss it around a bit. After 3 or four minutes, add the spices and the sliced chili, pour in a generous dash of white wine.
Refill your glass. (very important)
When the chicken is cooked, add the prawns, the Green Pepper and the Tomato.
Stir it around while gyrating your hips in a slow sensual rhythm.
When the prawns blush, you’re nearly there…
Crush the boiled prawn shells and heads in a pestle or in a liquidizer.
Sieve the resulting stock and discard the residue.
Add the stock to your skillet and simmer while stirring gently for a few minutes.
Do a little bump and grind while you wait: run your hands down from your breasts to your hips; sing “So smoooth…”, lick your lips and swish. Remove the skillet from the heat and add the sweet corn, the red beans and the zuchinni.
Take your Pumpkin out of the pan and carefully set it into a large deep oven-dish.
CAREFULLY - don’t burn yourself- carve out a lid about a quarter of the way down.
Scoop out the seeds and about a third of the flesh (reserve it, we’ll use it up later), and pour in the contents of your skillet, including the liquids.
Add your fresh Coriander - coarsely chopped - and replace the lid.
Place the Pumpkin in a platter and pop it in your oven and bake at 270ºC for about an hour. That gives you ample time to take whoever’s been salivating over you into the bedroom for a little appetizer.
When the Pumpkin is done, serve HOT with a crisp salad and crisper wine.
Take your first taste with your eyes closed.
Lean over and savour those same spices on your lover’s tongue.
Notice the subtle difference?
Good, isn’t it?
I’ll leave you to it…
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Manuela Cardiga was born in Mozambique and raised in South Africa where she studied fashion design. She moved to Europe where she worked as a fashion designer, then moved to the crazy world of advertising as a graphic designer and copywriter. Manuela is a designer by profession, a cook by vocation, and a writer by compulsion. She currently resides in Lisbon, Portugal where she writes contemporary and historical fiction, designs book covers, illustrates children’s books, and mothers a gorgeous daughter while juggling a day job. She also dabbles enthusiastically in exotic, experimental cuisine, much to the discomfort of family and friends.
Publication Date: 5th December 2013
Guilty Pleasures is available in paperback and ebook at Amazon, B&N.com, The Writers Coffee Shop online: http://ph.thewriterscoffeeshop.com/books/detail/108, and available in ebook format on iTunes and Kobo.