Outdoor sex menu, Al Fresco to the rescue

Outdoor sex menu During lockdown Wanda and Roqué had time to make their garden special. Roqué had built a rose arbour out of reclaimed timber and constructed panels of trellis to make it a real show piece.

Although a practical guy this had been quite challenging but with Wanda’s naughty suggestion of late evening lust tied to the arbour (but mind the roses!) he had been driven to complete the task.

Aphrodisiac herbs

Wanda had planted a new herb garden, inspired by the fact that many herbs harbour aphrodisiac promises. Mint, derived from Mente the alluring wood nymph, is said to have seduced the god Pluto with mint leaves in ancient sexual rituals.

Then basil boosting a super-revved libido with a fragrance in itself a natural aphrodisiac. They used to use sprigs of thyme to infuse a hot bath – that’s so sexy…She had planted coriander used for centuries as a love potion, parsley known as the wonder herb and rosemary for it’s stimulating and intoxicating aroma.

Outdoor sex menu

In preparation for their Outdoor sex menu, their garden had become a paradise and tonight with the promise of warm weather they were dining al fresco. The low table wore a bright yellow striped tablecloth and was surrounded by big matching floor cushions to sink into.

A bowl of cream roses from the arbour were set on the table and scented candles were scattered around the table and hung in nearby bushes and trees. Both Wanda and Roqué loved outdoor sex so the scene was set for a great night. They had studied the book by Jack Miller ‘Outdoor Sex – 50 Of The Best Ideas And Positions’ and now it was time to…

Al Fresco dining

This was to be no quick barbeque but fun dining al fresco.

Pineapple being an aphrodisiac meant Piña Coladas had to be poured garnished with pineapple flowers. Roqué appeared in his tailored yellow shorts, deck shoes and a favourite t-shirt printed with ‘I’ll always wander with Wanda’ – how sweet!

Wanda arrived bare foot in a Juleya white wrap around dress, she would let Roqué find the tiny white Forever thong later, the only other thing she was wearing apart from a fresh white Marguerite in her hair. One snap of the belt and it’s off when its time for after dinner activities.

Dinner at sundown

They decided that the food needed to be simple, colourful and spicy – they both loved a bit of spice… The sun was beginning to set weaving bright orange and red images in the sky.

First they sank chunks of fresh crusty bread into Kalamata olive tapenade. So simple to make, capers, olives and anchovies whizzed in to a thick paste.

This was followed by heritage lamb skewers in a Greek marinade and the simple Greek salad dressed in just olive oil. Wanda’s thoughts drifted back to when Roqué caressed her naked body with coconut oil and she nearly slipped out of his grasp – how funny that was.

This dish was accompanied by jasmine perfumed erotic Mai Thai wild rice, blended with caramelised onions, apricots, pistachios, orange zest, cumin and cinnamon.

A beautiful summer evening al fresco feast made perfect by the gentle sound of Mikis Theodorakis playing evocative Greek Taverna music.

Let’s get fizzical

They finished with fresh local sun ripened strawberries dipped in to melted Toblerone with brandy and Roqué served just chilled Taittinger Brut Prestige Rosé Champagne – the perfect accompaniment to strawberries and sex.

Wanda leant down and from the soft warm grass she picked daisies and made Roqué a daisy chain – and Roque made Wanda – breathless…

With love from Wanda and Roqué

To make a Greek salad – mix all these together in a bright coloured bowl.
2 large firm ripe tomatoes, roughly chopped
1/3 cucumber, peeled and roughly chopped
1/2 red onion, thinly sliced
12 Kalamata olives, stoned
1 tsp dried mixed herbs
100g feta cheese, cut into little bricks
4 tbsp Kalamata extra virgin olive oil
Splash of white wine vinegar
Salt & black pepper

To make the pineapple flowers.
Cut very thin slices from a freshly peeled pineapple and lay on a baking tray lined with parchment. Add a little drop of red food colouring to the core of the pineapple and bake at 150C for 20 minutes. Flip the fruit over and bake for a further 20 minutes. Remove from the oven and while still warm push each slice into a muffin tin hole to set into a flower shape.