Orgasmic Alchemy

The Beauty of Pollination

The Bee loving on the Honeysuckle is my Orgasmic Alchemy emblem. The Bee also symbolizes my ecosexuality. Bees pollinate and make honey, which they are often willing to share with two legged and other creatures. They are a keystone to life on earth. Yet they are not the only pollinators. Please enjoy this gorgeous film taken from a TED talk on

The Beauty of Pollination

 

View the full TED talk with Louie Schartzberg HERE.

And here is Maine's Own Christy Hemenway of Gold Star Honeybees sharing passionate news about bees, the environment, and beekeeping at TEDxDirigo.com this summer.

Birthday Cake in honor of March Pleasure Month

Reposting this Cake I invented last year. I'll make it for myself later today, and add a picture.

For those of us with March birthdays, I have been imperfecting this gluten-free chocolate torte. I share my current version with you, and there is room for your creativity in the baking.

Pheromonemal Chocolate Torte

(liberated of  gluten)

1/2 cup soft butter

1/2 to 3/4 cup sugar (granulated cane, or rapadura)

3/4 cup cocoa

1/2 cup buckwheat flour

1 1/2 teaspoon baking powder (aluminum free)

1/8 teaspoon (a pinch) of baking soda

1 teaspoon ginger powder

1/2 teaspoon cinnamon

1/4 to 1/2 teaspoon white and/or cayenne pepper

1/4 teaspoon fresh grated nutmeg

1/2 cup whole milk yogurt

1 or two whole eggs (I had jumbo so I used one)

2 teaspoons real vanilla extract

1 cup frozen blueberries

(or choose raspberries, raisins, dried cranberries, cherries, chopped candied ginger)

Cream butter and sugar.

Combine cocoa, buckwheat flour, baking powder, soda, and spices. Add them to the creamed butter/sugar.

Mix in the egg and yogurt and vanilla. Batter may feel stiff. Feel free to add a couple tablespoons more liquid if it doesn't feel right to you. Choose yogurt, more vanilla, a liqueor, milk, water.

Bake in slow oven, say 325 degrees for 45 mins to an hour, or until a toothpick inserted in center comes out clean or nearly clean.

I bake this cake in a 6 inch springform pan, lined on bottom with parchment and buttered bottom and sides. That's because my oven is small. When my oven is repaired, I'll try it in different size pans. Reduce baking time for a shallower wider pan.

Parchment is recommended for gluten free as release may be questionable other wise.

This cake is very forgiving. I have made it and has soft moist crumb, and I have made it to be dense gooey brownie-like. It's all good.

Please give it a try, let me know how your alchemy worked, and share any discoveries and suggestions.

I need to make another one and take a picture to add to the post.

*Raw, natural sugar available in health food stores and organic section of grocery. A google search led me to this fine blog, Quirky Cooking, by Jo Whitton in Australia. I link to a fine article explaining rapadura and other sugars.

Naked Coffee Friday: Fresh roast

 Did you think I'd forgotten Naked Coffee Friday? Never! I did have to run out and find some fresh roast today. My son is a coffee roaster and he taught me the basics of coffee: You want to make the coffee within a week of roasting. After 4 days most of the oxygen has gassed off the roasted bean and after a week, the coffee is dead. Your fresh roast beans need to be ground barely minutes before you brew them. The water should be just a couple degrees before boiling. Both the bean and the water need oxygen to release the flavor of the coffee! When you brew fresh ground coffee in a French press, chemex, or Aeropress, you will see the oxygen foam rise to the stop of the pot. If you don't see that, it's dead coffee. Dump it!

That's a little coffee tutorial. If you ever have really fresh roast coffee made right, you'll be spoiled for life. It's a mixed blessing, but worth it for the sensual wonder and pure pleasure of a magnificent cup of coffee.

So please,dear friends, share with me the details of one of your favorite sensual pleasures, and how to do it your way! It might be about food or cooking or dancing, or love making. Teach me something new!

Orange on Orange Risotto

Tomorrow I am taking this dish to our lunch share at Phenomental Touch class. Originally posted two years ago on my Touching Art blog, I thought I'd post it here for your pleasure today. It came from my friend Bill Anderson, and here it is, just as he sent it to me. Pure orgasmic poetry!

Orange on orange risotto
Orange on Orange Risotto

Ok. It doesn't take a month to do it. Try in the worst mood, to take love in your arms, and see if the butter melts. Then sauté julienne carrots, add water, after a good moment when the juice is wet pour risotto, enough to be dry again, pat it down where it matters, add water and stir successively throwing your mind into the odor of love. Drink white wine, salt the mindplay and liberally throw some vine to the gods, -in the play too. After a while in pure ecstasy, add pre-baked slices of sweets, orange on orange, potaToes, suck them if you dare. off the heat. Cover, let the juice fondle. Light the candles, more wine sips, and music. Who cares what it tastes like, it'll be heaven.

Oh woman, I forgot to mention--I poured olive oil, fragrant extra virgin, to the blend--what is love without fairly spreading lubrication?? Then when served, the freshest herbal savory and cheese, parmesano, and  mmmmm delight.

Orgasmic Chocolate Cake, gluten free

For those of us with March birthdays, I have been imperfecting this gluten-free chocolate torte. I share my current version with you, and there is room for your creativity in the baking.

Pheromonemal Chocolate Torte

(liberated of  gluten)

1/2 cup soft butter

1/2 to 3/4 cup sugar (granulated cane, or rapadura)

3/4 cup cocoa

1/2 cup buckwheat flour

1 1/2 teaspoon baking powder (aluminum free)

1/8 teaspoon (a pinch) of baking soda

1 teaspoon ginger powder

1/2 teaspoon cinnamon

1/4 to 1/2 teaspoon white and/or cayenne pepper

1/4 teaspoon fresh grated nutmeg

1/2 cup whole milk yogurt

1 or two whole eggs (I had jumbo so I used one)

2 teaspoons real vanilla extract

1 cup frozen blueberries

(or choose raspberries, raisins, dried cranberries, cherries, chopped candied ginger)

Cream butter and sugar.

Combine cocoa, buckwheat flour, baking powder, soda, and spices. Add them to the creamed butter/sugar.

Mix in the egg and yogurt and vanilla. Batter may feel stiff. Feel free to add a couple tablespoons more liquid if it doesn't feel right to you. Choose yogurt, more vanilla, a liqueor, milk, water.

Bake in slow oven, say 325 degrees for 45 mins to an hour, or until a toothpick inserted in center comes out clean or nearly clean.

I bake this cake in a 6 inch springform pan, lined on bottom with parchment and buttered bottom and sides. That's because my oven is small. When my oven is repaired, I'll try it in different size pans. Reduce baking time for a shallower wider pan.

Parchment is recommended for gluten free as release may be questionable other wise.

This cake is very forgiving. I have made it and has soft moist crumb, and I have made it to be dense gooey brownie-like. It's all good.

Please give it a try, let me know how your alchemy worked, and share any discoveries and suggestions.

I need to make another one and take a picture to add to the post.

*Raw, natural sugar available in health food stores and organic section of grocery. A google search led me to this fine blog, Quirky Cooking, by Jo Whitton in Australia. I link to a fine article explaining rapadura and other sugars.