Walking in the autumn leaves
Kiss ME honey, honey kiss ME
The leaves were turning at the end of the summer season – now coloured like honey as they floated to the ground.
Roqué watched Wanda trying to catch one as she danced around the falling leaves like a sweet child.
They were walking hand in hand in the cool of an autumn afternoon. Wanda was wearing underneath her jumper & jeans a gift from Roqué – a honey coloured bra & a cute pair of matching knickers from Hunkemoller. This of course promoted a conversation to plan a candle lit supper wrapped around each other and ‘honey’.
They both loved honey especially as a body paint taking ages to lick it off the most erogenous zones.
Honey – the Nectar of the gods
Kiss ME honey, honey kiss ME, Honey is a completely naturally sweetener produced by honey bees who suck the nectar from all sorts of flowers in gardens, fields and the countryside as they pollinate them.
They also make the extraordinary royal jelly which is fed to the larva destined to become Queen. Bees are just great.
As well as honey they also create wax and Wanda giggled as she remembered someone telling her that bees do a ‘waggle dance’.
Honey, revered by the ancient Greeks who kept it in terra cotta pots, believed it to be ‘nectar of the gods,’ The bee is also a symbol of the god Eros (more commonly known as Cupid) who it is said dipped his arrows in honey before shooting these into unsuspecting couples.
Wild woman cocktail
As they wandered on Wanda’s mind drifted into a plan to create a Wild Woman cocktail to start the fun.
They had agreed a secret each for cocktails and starters. Wanda’s was a sexy combo of 50ml Baileys Irish cream, 60ml Wild turkey American honey whisky, 30ml fresh lime juice & a splash of ginger beer poured over ice and garnished with lime and mint.
She proposed to serve this to her lover suitably tied at her command – one sip at a time with a kiss between each sip.
Glazed prawns and Pouilly Fumé
Roqué’s taste buds were on fire; his foreplay would be honey glazed prawns with asparagus tips – packed with aphrodisiacs – and this time he would feed her the asparagus making her reach out to him for the next suck on the erect stems. This dish fused chillies with garlic, honey and Japanese rice wine. A truly thrilling taste sensation.
Roqué would serve this with a chilled crisp Pouilly Fumé from the banks of the Loire where they had visited the sloping vineyards earlier in the year.
Hot and sticky chicken thighs
The plan for the evening was unfolding with every step. Together, thinking of thighs wrapped around each other, they chose hot and sticky chicken thighs.
They would marinate 4 meaty chicken thighs in 2 tbsp of harissa paste and 2 tbsp of runny honey (an aphrodisiac known for sexual vigour and inducing love and ecstasy).
These would be popped into a hot oven for 25 minutes and then served on a nest of fine noodles laced with shreds of spring onion for the main event with bold beautiful flavours. Kiss ME honey, honey kiss ME.
A spanking good time
This was going to be a fantastic evening of great food and great loving. Before they left home a courier had delivered a parcel from their favourite sex shop, Lovehoney. Wanda knew what was inside, Roqué didn’t – they were going to have a spanking good time…
Just as the light was fading it began to rain, they held hands “lets run for home” Roqué said, and they did. Inside, Wanda ran upstairs calling back, “I’m going to take off all these wet clothes”. Roqué grinned, “OK darling, and I’ll bring the honey…”
Roqué’s recipe – Honey glazed prawns with asparagus tips
Get on with it…
First cut 10 spears of asparagus in half, length ways and drizzle with a little olive oil. Now place them on a hot griddle pan and press down gently to get good griddle marks. Set aside.
Then slide 6 large prawns each flat onto 2 BBQ skewers’
Mix together 3 tbsp of honey, 3 tbsp of olive oil, finely chopped garlic clove,
1 red chilli finely chopped, 1 tbsp of Japanese rice wine and a flourish of fresh chopped parsley. Mix together well.
Lay the asparagus in a flat tray in a hot oven to sizzle – about 10 minutes.
Place the prawn’s skewers onto a hot griddle pan and pour over the sauce mix. Turn the skewers after a couple of minutes. The sauce will become thick and sticky.
Place half the asparagus spears onto warm plates, top with the hot prawns and drizzle the sauce over them; add a wedge of lemon another flourish of parsley and serve – scrummy…
