My weekend kicked off with the stimulating words of the Titillating Tongues at erotic poetry night. Every 3rd Friday, the poets tantalize with their prose at Le Poisson Rouge. They left my ears burning with whispers of delight as I prepared tidbits for the next day’s get away. I have been craving to go to the beach, and was off to Fire Island. I have very little knowledge about the beaches that line the 400 miles of coastline alongside Long Island and did very little research, but I decided on the one that sounded becoming to me. Fire Island, sounds like a good place to fan the flames of my desire. I filled my beach bag with homemade pasta salad and strawberry lemonade, chunks of watermelon, a huge piece of chocolate fudge layer cake from Junior’s, that was gifted to me, and a new snack product to sample, Exotic Harvest vegetable chips by Terra. At 9 o’clock the next morning, all decked out in my beach garb, I started on my journey. The food seduction began right away with an irresistible iced coffee that teased, “your straw never had it so good”. Oozing with whipped cream and chocolate syrup, I happily boarded the LIRR train buzzed and looking forward to the Sayville stop. The premonitions of what was to come continued to
warn, when a billboard ad for Hubert’s lemonade read “consuming this product may cause joy”. The shuttle transported us the rest of the landlocked way to the Sayville Ferry. A gracious offering of food and drink was my pleasure while I waited. Sipping on a margarita, the floating Empress took me far away to escape for the day. On the recluse beach I found a lovely spot to lay, intoxicated and hypnotized by the ocean waves, I fell into a deep sleep, resting in nature’s peace. Once awakened, I drifted to yet another place, escorted by water taxi to Cherry Grove for a seafood plate, where I was welcomed to the land of the erotic sex life of food in the south bay.
Images of blissful cherries dangled juicily to greet me on my way to The Cherry Lane Café. Live entertainment, a red-lit room, a menu featuring bottomless mimosas and a philosophy to eat, drink and be cherry sounded like a fine afternoon.
I met two sensationalists at the bar. One, I’ll call Pleasure, the other, I’ll call Desire. They amused me with their charm and playful ways and were my guides for the remainder of the day. My seafood bucket, potently erotic with gluttonous amounts of clams, mussels and shrimp fascinated the eye when they arrived. We each practiced eating seductively, consuming the energy of Aphrodite. Sucking them, reveling in them, lips glistened by the juices that trickled down our chins, swooning as we swallowed, fully satisfied in the presence of the divine.
For dessert, it was Sweet Licks, a double scoop of strawberry cheesecake ice cream and a sugar cone for my kicks. With the slogan to “lick me until I scream”, I simply could not resist. Down to the last lusty bite, it was absolutely delicious.
The sun started to set and it was time for me to be on my way, my beachfront play was almost done for the day.
Boarding the shuttle to head back to the City, I looked toward the pleasure island, a rainbow shone over the Cherry Grove, where I treasured surrender in a pot of gold. The “islanders” were vivacious and live life in full abandon. I pledged to forever more surrender to my pleasure and desire, to set my kitchen, Café L’Amour, to a burning white fire, to reveal the hidden secrets in eating, and to satisfy the twin appetites of food and sex.
My weekend ended with a glass of Dr. Ruth’s Vin d’Amour (really) and episode 2 of Showtime’s “Masters of Sex”.
What whets your appetite?
To your sensual pleasure,
Honey L’Amour, a culinary seductress
“In order to give pleasure, you have to know pleasure.”
Beachfront Pasta Salad
- 2 cups of bowtie pasta
- 1 zucchini, julienned
- 1 squash, julienned
- 3 Dorot crushed garlic cubes
- 5 Dorot crushed basil cubes
- 2 tablespoons of sundried tomatoes
- mozzarella balls
- 1 lemon wedge
- A score of olive oil
- sea salt and cracked black pepper to taste
Prepare pasta according to package instructions. In a skillet over medium-high heat, drizzle enough olive oil to coat the bottom of the pan, add the garlic cubes, basil cubes and sundried tomatoes, incorporated well, add zucchini and squash and sauté, salt and pepper to taste. Remove from heat, add cooked pasta, squeeze in lemon wedge, mix well, place in a tupperware bowl, add mozzarella balls to your liking, cover and refrigerate until ready to pack up for your beach picnic.