Month: January 2012

Pleasure, The Greatest Good

As I draft the introduction to my novella cookbook, “The Way to a Man’s Heart: Amorous Cooking” and begin to define the terminology that is unique to the concept of amorous cooking, I have come to realize that the concept is based in epicurean philosophy.  Let me begin the explaination of this concept with the origins of epicurean.  Epicureanism is a philosophy based upon the teachings of Epicurus, his school was called “The Garden” and was founded around 307 BC.  Epicurus believed that pleasure is the greatest good.  According to his teachings, the way to attain pleasure is to live modestly and to gain knowledge of the workings of the world and the limits of one’s desires. This will lead one to attain a state of tranquility (ataraxia) and freedom from fear, as well as absence of bodily pain (aponia).

It advocates an ethic of individual pleasure as the chief good in life. Hence, Epicurus promoted living in such a way as to derive the greatest amount of pleasure possible during one’s lifetime.  The modern day dictionary defines the term ‘epicurean’ to mean fond of or adapted to luxury or indulgence in sensual pleasures; having luxurious tastes or habits, especially in eating and dining.  Indeed amorous cooking is an indulgence in sensual pleasure.  To realize this level of pleasure however, one must live sensuously.  In everyday life it becomes critical then to allow your senses full engagement in the minutia of day’s activities.  I deliberately slowed down my process today so that I could allow sensation to reign.  For the first time ever I took full pleasure in brushing my teeth.  This may sound asinine but when you allow yourself to truly taste, feel, hear, see, and smell the simple things in life, one is absolutely elevated.  The refreshing scent of peppermint gave rise to my alertness, the initial pungent, yet cool taste of the minty toothpaste awakened my taste buds, then the vibration of the Sonicare electric toothbrush against my gums further intensified the tooth brushing experience.  This went on for two (2) minutes.  Meanwhile, the running water in the back ground reached ice-cold temperatures and gave way to an invigorating rinse of the mouth.  I followed this with an irresistible, drink of the crisp water which perfectly prepared my mouth for the final deep cleaning Listerine wash.  The revitalizing 30 second swish restored the freshness I needed to spread pleasure to others all throughout the day.  In this 2 minute and 30 second exercise, I experienced the greatest good, which is pleasure. It boosted my appreciation. I carried on in this manner all day.  It’s this same level of epicurean engagement that transforms mundane cooking into amorous cooking.

 Sensuously yours,

 Honey L’Amour

New Year ~ Eat Oysters, Love Longer Part II

Union Oyster House ~ New Year’s Day 2012 ~ Cheers!

The day after Christmas, after being so abundantly blessed and inspired, I assembled my 2012 vision board.  My board is themed “savor the journey, life is more delicious here”.  It encompasses my passion for cuisine, travel, reading, writing and the high ideal of love.  The vision board speaks through symbols to my subconscious whose job it is to manifest my deepest my desires.  Gazing into to my board after carefully placing the symbols I collected from magazines, brochures, newspapers, mailers, etcetera, I set before myself the goal to publish and write a novella cookbook and produce a corresponding cook show on “amorous cooking”.  I will finely define amorous cooking as I progress but for now I have worked through a draft project timeline complete with milestones, detailed tasks, weekly schedules and a budget.  I officially initiated the project plan with a trip to Boston to:  1. Commemorate the start of this new year and new focus and 2. To research chapter one, oysters.   A backpack up to its seam with books, a laptop, camcorder, notebooks, sharpened pencils, high-lighters and colored pens, I implemented my agenda.  I caught the Megabus from Philadelphia to Boston.  A pleasant six-hour ride both directions.  Magabus is the Cadillac of buses; it was precious, undisturbed study-time.  My objective was to visit the sea and towns acclaimed for their amazing seafood and most importantly in this case, amazing oysters.  I visited the first restaurant in America.  The Union Oyster House, established in 1826.  It certainly had the presence of the old world.  My focus narrow however, I intently engaged all of my senses and dedicated my attention on the oyster.  How it looks, how it smells, how it tastes, its texture, the presentation.  Thoughts of Aphrodite, the Greek Goddess of Love, who came surfing to the shore on a half-shell evoked her presence.   A waiter came by, in a shy, boy like manner, to fill my glass with water, and all the while showered me with flattery.  “Hello, and Happy New Year, you are very attractive”.  I wished him a Happy New Year too and thanked him kindly.  He then proceeded to send his colleagues out to take a gander, as I hear one of them return to the kitchen saying “Yea, she is pretty”.  I proceeded with the ritual of partaking in the food of the Love Goddess.  With my gold and black top hot tilted to the side, a flute of Champagne in one hand and a half-shell in the other, I cheered, in one sensual swallow, to an extraordinary new year ahead and to Love. 

Deliciously yours,

Honey L’Amour

  For more on oysters: