Sex and food are closely related. Both trigger endorphins, those little chemicals that bestow pleasure. Eating can be a most erotic activity, especially if your partner is placing tidbits of savory lobster on your lips and telling you to open up.
OK–I admit, I’m a lifelong sensualist. And my writing reflects it. Most of my stories have at least one scene of food bliss. For example, here’s an excerpt from Hers to Choose:
Half dressed in silk robes, they lounged at Dan’s low living room table where catered food had been spread out. Flames leapt in the fireplace and candles flickered in the dim light, reflecting off their glasses as they sipped wine. Snowflakes drifted against the window, dotting the city lights twinkling in the dark night. They fed each other salty home fries and chunks of crisp lettuce drizzled in blue cheese dressing, each in turn laughing and moaning with pleasure.
Melted butter dribbled on Bryn’s chin as she took another mouthful of tender lobster. Alex fed her a slice of the charred steak, using the thick side of his thumb to wipe butter from her lower lip and chin and then push against her lips. She slowly licked his thumb.
Or how about this scene from the futuristic novel Salvation?
I wasn’t just an employee. I was her whore. Her toy.
I gave in to her insistence to take a glass of wine with dinner, violating the plan I had formulated over the long day. I didn’t want to make any more waves. The wine’s bittersweet tang flooded my tongue. Halfway through the meal I realized that each sip set up my mouth for the next slice of salty steak. I barely suppressed my urge to moan over every mouthful. Delight rippled up my chest and down my arms as I chewed the last bite of meat with its strip of burned fat.
Across the table from me, this witch with her breasts half exposed, her hair piled up on her head, drew me toward her without doing anything. Long earrings with sparkling blue stones dragged over the bare skin on her neck and shoulders and hypnotized me every time she moved.
One of my all time favorites is the scene from an old movie, Tom Jones, where they’re eating. You might as well say “having sex.”
For your holiday pleasure, here’s a quick and easy recipe for cheese ball. Mix it up, make 3 or 4 balls, logs, or whatever hits your imagination! Serve with ample winks and nods.
Makes a great holiday gift, too.
12 ounces cream cheese (1 ½ 8-ounce packages)
4 ounces blue cheese, crumbled
1 cup sharp cheddar, shredded
⅓ cup finely chopped red onion
1 clove minced garlic
1 tablespoon Worcestershire sauce
Soften cream cheese. (Remove from package, place in glass bowl, and microwave 30 seconds.) Mash with spatula until fully blended and softened. Add other ingredients and mix well. Yield: about 3 cups.
Cheese Ball shaping and decorating options:
- Divide into three portions. Place a sheet of parchment paper on a work surface and put one portion of the cheese mixture onto the paper. Gently roll cheese inside of paper into a log shape. Repeat for other two portions. Place the three rolls into refrigerator for at least three hours, until fully chilled. Remove paper. Logs may be rolled in minced fresh parsley or chopped toasted pecans. Place on serving plate, cover with plastic wrap, and refrigerate. Allow to come to room temperature about ½ hour before serving.
- Place full recipe of cheese ball onto platter and spread out into a Christmas tree shape about 1 inch thick overall. Form 4-5 limb end points along each side. Use roasted red pepper strips or pimento strips to create a garland that zigzags from side to side. Slice green olives with pimento centers to create tree ornaments. Alternately, the entire “tree” can be sprinkled with minced fresh parsley and then ornamented with red pepper strips and olives as described. Cover with plastic wrap and refrigerate. Allow to come to room temperature about ½ hour before serving.
- Using waxed paper between your hands and portions of cheese ball, roll balls of various sizes. Coat each ball in a different material: minced fresh parsley, toasted pecans, toasted chopped almond slivers, finely sliced green onion (include some of the green part), diced red and green peppers, diced green olives, diced black olives, or other ingredients of your preference. Arrange balls on serving platter.
Serve with cheese knives and any of the following:
Savory crackers, toasted pita bread or pita chips, raw vegetable sticks such as carrots and celery, toasted French bread thinly sliced, sliced apple or pear