The Aroused Palate

Extreme Caviar

He had introduced her to the earthy spiciness of a Cuban Cohiba Robusta and to the silky oaken pleasures of a single-barrel bourbon. Now, he was about to acquaint her with a third indulgence: beluga caviar. Class was in session; with the skill of a great teacher he began, button by button, to slowly undress her. Preparing this most unusual table, he gently laid her flat on her back . . .

Extreme Caviar
Caviar -- your choice, the best you can afford, very very cold
One student willing to be educated
One or two breasts, depending on how indulgent you happen to be.
Enjoy the feast.

Mango Tango

. . . Together, they sucked the sweetness from the pit, their lips bare millimeters apart, juice running down their chins. Finally, he could no longer suppress his laughter. The pit slipped from their mouths, landing with a soft wet thud in her lap. 'Look what you've gone and done,' she chided him. 'Now help me find it,' she instructed sternly. 'And remember . . . no hands allowed.'

Mango Tango
1 very, very ripe mango
1 very ripe peach or nectarine
juice of 1 key lime or 1/2 regular lime
1 1/2 teaspoons honey

Peel mango and slice into a small bowl. Squeeze and squeeze the pit to release the juice (sucking is optional). Peel and slice the peach or nectarine and mix with mango slices. Add limejuice and honey. Mash all together, and taste. Try to keep your hands to yourself.

(43 pages)