Eve's Aphrodisiac

I must be radiating "fuck me" pheromones - been asked out by two random dudes on my past two hikes.  One guy actually took off his camping pack in order to chase me down the mountain so he can give me his name and re-invite me to join him and his buddy camping at Colchuck Lake.  As tempted as I was, reason and my mother's voice in my head got the better of me.  Okay, so it wasn't either of those - I blame AT&T service lacking data cellular network, preventing me from notifying my in-case-of-emergency contact that I wouldn't be back in town that night because I was going to camp with two possible axe murderers I just met.  Darn technology.

La Figa Project by Tiberio Simone

I wonder if pheromones are stronger when women are of peak child bearing age. Well age aside, I do have this urge to procreate; maybe I'm just mistaking it for being horny!  My so called lover, a.k.a. Catcher Block*, likes that he is excited just being around me.  My love potion number 9 is working after all. ;-)

Aphrodisiac is named after Aphrodite, the Greek goddess of sexuality and love. Throughout history, many foods, drinks, and objects have the reputation of making sex more attainable and/or desirable.   For example, there is some evidence that a chemical in chocolate called phenylethylamine (PEA) released in the brain may be involved in sexual attraction and arousal.  In Ancient Egypt, lettuce was eaten by the sexually potent God of Chaos as an aphrodisiac.  (Is that why we women eat so much chocolate and salad?) 

In keeping with the old adage that the way to a man's heart is through his stomach, I have created my version of passion potion.  This is modified from Epicurious' Isabella's Aphrodisiac.  From the land of milk and honey comes Eve's Aphrodisiac.  Now keep in mind I'm an artist, and I'm sensitive about my shit.;-)

Eve's Aphrodisiac

Makes about 2 pints of glorious frozen passion potion.

1 tablespoon unsalted butter
1/2 cup sliced almonds
1 1/2 cups goat milk

1/4-1/2 cup honey
4 egg yolks
1/8 teaspoon salt
2 cups heavy cream, chilled
1 cup dried figs

3 tablespoons of sugar

1/2-2/3 cup good sherry such as Pedro Ximénez
1 teaspoon vanilla

     Soak figs in sherry and 1 tablespoon of sugar overnight. Drain and coarsely chop in food processor. Add a little of honey to desired sweetness. 

     In a small skillet over medium heat, melt the butter. Add the almonds and sauté until just golden. Remove the almonds and dry on paper towel. Put aside for later.
     In a medium saucepan, over medium heat, bring the milk to a simmer and add honey to dissolve. Remove the pan from the heat and set aside.
     In a stainless steel bowl, or double boiler, whisk the yolks with 2 tablespoons of sugar and salt for 3 minutes, or until pale yellow. Add hot milk slowly while whisking. Place the stainless steel bowl over a pan of simmer water and cook whisking constantly, for 8 to 10 minutes, or until the custard is thick enough to coat the back of a spoon. Remove the custard from the water and stir in the chilled cream.
     Chill the mixture for at least 30 minute to overnight. 

     Pour into an ice cream maker and freeze according to the manufacturer's directions.  Add chopped figs after 10-15 minutes into the process and add almonds the last 5 minutes.  Divide into two pint containers and freeze at least 3 hours and up to 2 days. 

     Scoop generously into a large bowl, top with some toffee crumble, indulge with a few sips of sherry and lots of love. 

As Tiberio of the La Figa Project recommends: Eat well and make love.  

*Catcher Block is a sly journalist playboy (Ewan McGregor) in the flick Down with Love.  Counterpart Barbara Novak (Renee Zellweger) a feminist book author who instructs women to have sex detached from love like men do.  ;-) Super fun watch.

Tincture of Thyme

Oh the penetrating fragrance of thyme...

I procured a robust bunch of thyme from my friend's potted herb garden recently.  What better way to capture it's refreshing floral aroma than in a summer sweet - ice cream!  Besides, it would be the perfect opportunity to break in my new Cuisinart ice cream maker.   

Wikipedia says the essential oil of thyme, thymol, a natural antiseptic, is the main active ingredient in Listerine mouth wash. (Hmmmm, never noticed that Listerine tasted like thyme.) Also of interest, thyme tea is used in Jamaican birth practice after delivery of the baby to help with contractions to aid in quicker delivery of the placenta. Thyme is also a good source of iron, but I imagine it would have to be consumed in larger quantities than just as a flavoring to meats and eggs to be of any significance to meet RDA.  Back to my galley kitchen - twin virgin ice cream maker, machine and person attempting to create a small batch of honey thyme creamy goodness.   I did not skimp on ingredients -  cream and milk from grass fed cows at Grace Harbor Farms.  For the custard I used three egg yolks instead of two whole eggs.  The resulting treat is lusciously unctuous.  Pairs well with nectarines and pluots roasted with some home made apricot compote infused with earl grey tea. 

If only time was as easy to harness.  Well, maybe it can be, by being present in the sensuality of life's moments.  Thyme's herbal essence captured in a frozen treat and time harnessed by being conscious of the physical and emotional experience. Maybe that's how we can slow down by being in the now.  The present is all we have after all. No one is guaranteed tomorrow. 

Icarus of Love

Gucci red chiffon dress.

I attended my first fashion show last night - the Nordstrom Designer Preview.  Yes, Seattle and fashion may seem an oxymoron, but still, I find myself at Pier 91 rubbing elbows with Seattle society in the know.   A floor full of women surveying the boutiques and each others' frocks.  The bar served only non-teeth staining drinks - cocktails, bubbly, white wine, but no red wine.   Anemic bites of appetizers to please those with eating disorders (majority).  Even the desserts after the show were miniature. A melon ball scoop of sorbet on a pygmy cone; needless to say I had to take at least two to satiate my Goliath sweet tooth.  The runway show itself was actually decent, exhibiting many wearable trends but affordable is another story. At the dating pace I'm going, is this what I'll be like in my forties and fifties? Single professional with disposable income to spend on shows and useless gowns hoping no one would notice my Restylane plumped Marionette lines and DSLs?

Well, there is a guy with whom I am smitten but prevent myself from attachment because intuition and intel tell me he is not emotionally available and probably may not ever be. We have an unsaid mutual sensual enjoyment but I still wonder and hope for more and what could be. We have such similar styles and tastes, great chemistry, work well in the kitchen together. I am the Icarus of love, one should not desire for what one cannot have.   Still, isn't part of the fun in the wanting and not the eventual getting? 

I am the one who is not ready.  Not ready to give up my wings of wax...not yet.  Just want to get a bit closer to the sun.

Living bachelorette

How does one find oneself "dating" multiple guys at the same time?  I've always wondered how wo/men juggle it and now I know. You just do.   Maybe this is what it is like to be a polygamist; and I can see its benefits albeit challenges. A guy for my sensual side of food and sex. Another for solid friendship and dependability.  Yet another that I can give to, satisfying my need for a sense of contribution.   I suppose no relationship can satisfy ALL our needs and it is unrealistic to expect or place such a demand.  There is so much importance in strong friendships and family.

I recently had dinner at Stumbling Goat Bistro (more comments on the food later.)  I was asked the top five important things I want in a relationship.  After a long ponder of oh, thirty seconds, and in between bites or succulent prime rib, I came up with the following: trust, honesty, respect, communication, openness.  Not all or none trust but there are certain things I want to be able to trust; for example, to know that to the best of his ability, he has my best interest in mind.  It strikes me as so ironic that we all want to be known and accepted and at the same time we spend much energy on remaining hidden for fear of rejection.  So then maybe the most secure way to be okay with any rejection is to fully love ourselves. The Sufi wisdom rings true - "We betray ourselves when we yearn to find a love outside."  Maybe that's why some of us have ersatz relationships with dogs or spend our energy in sensory concretes like food.

Grilled ribeye with asparagus, baby potatoes and romesco

Speaking of food.  Dinner was simple and satisfying.  Wonderful salad of arugula, speck, and juicy peaches drizzled in aged balsamic vinegar and subtly floral Spanish virgin olive oil.  Prime rib with roasted asparagus topped with a mildly spicy Romanesco sauce and baby potatoes.   My favorite was the ending, an apricot tarte tatin with taragon ice cream.  What an interesting marriage of apricot's tartness and anise laced floral accent of the tarragon.  Oooo  - this just may make a wonderful sorbet.  I think I will have to put my new ice cream maker to use!

Single in the Emerald City

The thought of writing a blog did not occur to me until recently while descending from a stellar hike to Colchuck Lake.  (Well, my sister and brother-in-law said they had planted the seed of writing a blog over two years ago, I don't remember; attestation that 'inception' does work!)  I have been a serial monogamist for many years in long-term relationships and never really dated.  I am now single with a fresh perspective.  So many thoughts and stories are surfacing so I thought I'd share my ruminations, experiences, pictures, and occasionally advice about living the single life in Seattle.