The Sensual Kitchen
I know it’s Christmas and my heart is supposed to
be brimming with love for all humanity, along with the joy of the season, but
honestly, all I can think about is sex.
Photo and Art by Wendy Babcox |
It’s not that I am anticipating a certain
ho-ho-hoing this season (I am), but that the act of making food is naturally
erotic for me. Lately, I’ve realized how
much of my sensual, sensate life is focused on the meals I eat and share. For
special occasions (holidays and pretty much any time my city-dwelling boyfriend
visits), I spend more time than I care to say day-dreaming menus that fit
together like perfect, seamless puzzles.
There’s not only tastes (pungent, bitter, salt, sour, sweet) but textures
(soft, melting, crisp, firm, yielding, creamy)—you get the idea. I like to think about how flavors build from
one mouthful to the next, how courses have a rhythm and pacing: one teases and tempts, while another lets you
immerse yourself body and soul in the experience. Think of meals, from planning to execution
and ingestion, the way you do foreplay:
touching leads to kissing, and kissing leads to well, a whole range of
pleasures.
Photo and Art by Wendy Babcox |
This holiday season, I’m taking back the sensate
world. And I’m initiating a food manifesto. I know the holidays are a naturally nostalgic
time, but let’s face it, most of us are
disappointed by what we think it should be like or how it’s never going to be
like the time when…. So I’m invoking
Ram Dass and suggesting we all Be Here Now.
Instead of the memories associated with food, let us immerse ourselves
in the experience of food. I, for one, intend to wrap myself around touch and
taste and smell. It could be anything: the satisfyingly acrid scent of a cup of dark
coffee when the snow is a foot deep and the house hasn’t yet been warmed by the
wood stove; the pleasingly dimpled skin of Clementines slipped into Christmas
stockings; the pungent taste of lamb chops that opens ups, becoming a
revelation, when paired with a good Pinot Noir.
This holiday season, take time to savor what’s in
your mouth and on your plate. Pay
attention to the rippled and softy hairy texture of raspberries in your mouth, the
unmistakable scent of garlic, how sugar crunches so satisfyingly between your
teeth. Roll dough between your fingers; let
flour dust your skin; try, for the fortieth time, to taste the blackberries and
chocolate in the Syrah. Smell your
ingredients, one by one; then, when you’re cooking, step outside for a few
minutes and come back in. How many distinct
aromas can you find?
Art by Wendy Babcox |
In the coming days, I’ll share some of my gustatorily erotic experiences, but I am hopeful your home will be
filled with your own.
Merry, Happy!
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