For those of you who’ve followed Tess and my story in Close to Perfect, you know we enjoy sharing our food. For those of you who don’t know that, let me give you a little excerpt from Chapter Four:“Go on, try it,” he said.
Tess’s face got hot, she looked at him, then at the slice of cucumber he held between his thumb and forefinger. That vegetable was drenched in the pinkish dip, but quickly forgotten as he slipped his free hand beneath her chin.
Her lids fluttered and her heart raced.
“Open up,” her murmured.
Tess finally did, then held back a moan as he eased the food into her mouth with one hand, while stroking her throat with the other.
“Good?” he asked.
If he was talking about the food, Tess had no idea. A dribble of perspiration wiggled down her temple as she finally remembered to chew.
Using his thumb, Josh eased the perspiration from her cheek. “Is it good?” he asked again.
Yup, it was very good. Just read more of that chapter and the others to find out more. But for now let’s get to what was promised in the last blog. Two treats that are good enuf 2 eat, especially off of a lover.
KEY LIME ICE CREAM CHASED WITH CHOCOLATE SAUCE:
This is one of my personal favorites. Living in such a hot climate it’s nice to have something cool and slightly tart in your mouth. But then there’s the chocolate sauce chaser that makes it oh so sweet. Since the ice cream is soft, Tess likes to play with it. She swirls it over her nipples, fills her navel with it, then strokes it over her delicate curls. Wow. When I get through eating her, it’s her turn to dip my cock in the stuff and eat me. Like I said – wow.
Ingredients:
A cup of thick cream (more if you want it really rich)
Sweetened condensed milk (15 oz)
Six egg yolks
Fresh key lime juice (about a half cup)
To prepare:
The cream should be brought to a simmer in a saucepan. After that, mix (or beat) the cream into the yolks (they should be in a bowl). Transfer the mix into the saucepan and put it on a low heat. You want to make certain to stir it constantly until it thickens a bit. Once it does, remove it from the heat and pour it through a strainer into another bowl. Let it cool a bit, then stir in the key lime juice and the sweetened condensed milk. Refrigerate until it’s cold. When it is, stir it really well, then freeze it in an ice cream machine (follow directions).
CHOCOLATE SAUCE TO DRIZZLE OVER THE ICE CREAM (AND YOUR LOVED ONE):
This is easy – simply melt a cup of semisweet chocolate and about three-fourths of a cup of whipping cream. Stir it constantly over low heat until everything’s melted. When it is, stir in the vanilla. Let it cool (obviously) until it’s skin temperature, then have some fun!
CHOCOLATE DIPPED STRAWBERRIES WITH A KICK:
This is Tess’s personal favorite. After I make these, she always wants me to hold one between my lips while she nibbles on it. Nice. When she’s through, I always like her to hold one between her lips – and I’m not talking her mouth here – where I nibble on it until I get to what I really want. Very nice. BTW: The kick I’m talking about in the recipe title doesn’t have anything to do with that, but with the liqueur that’s used to marinate the strawberries.
Ingredients:
Chopped bittersweet chocolate (5 oz)
Fresh strawberries (about a pint)
Any liqueur you want to use. Wine’s also good.
To prepare:
Marinate the strawberries in the liqueur or wine of your choice for about a half hour. When they’re ready, melt the chocolate using a double boiler (or nuke it in the microwave). Stir it so that it’s smooth. When it’s ready, dip the strawberries into the chocolate and place on a clean cooking rack. After that, pop them in the fridge until they’re properly chilled.
That’s it for now. Just noticed we’re running low on food and I have to make a trip to the store. I might just bring Tess with me. It’s much more fun that way. Next time she’ll tell you what we did while grocery shopping in Close to Perfect – all that stuff that didn’t make it into the book.
Until then – enjoy!
(Image by IMSI)
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