Paz Edwards

Copyright © 2008 | All rights reserved

He watched with great interest as her pink tongue moved slowly over her succulent-looking lips.  First the bottom, then the top, they glistened after her tongue swept over them.  Compressing his lips, he resisted the strong urge to walk up to her, kiss her hard and taste her fully. 

Without taking her eyes away from him, she picked a chocolate-covered cherry from the middle of the serving tray.  She tilted her head slightly, her black black hair fell past her shoulders as she dangled the cherry above her mouth.  She paused a split second before licking the chocolate shell and biting into the cherry.  A mixture of cherry juice and chocolate dribbled over her lips, making her stick out her tongue to lick the sweet trail before it slid down her chin. 



The sight of her simple action aroused him even more.  His heart beat faster, his gut tightened, and his cock throbbed.  He wanted to kiss the chocolate off her lips.  He wanted to feel her lips and tongue on his body. 



She suckled the remaining chocolate-covered cherry and closed her eyes. 



"Mmmm," her voice wafted over to him.  



That was it, his undoing.  The sound of her husky voice trigged the beast in him.  Unable to control himself any longer, a low growl traveled past his throat and escaped his lips.  He moved with a quick stride towards her with one thing only on his mind. 

*   *   *   *   * 

Cordial Cherries

Southern Living, February 2002

1 (10-ounce) jar maraschino cherries with stems

½ cup brandy (optional)

1 (8-ounce) package semisweet chocolate baking squares, chopped

Drain maraschino cherries, and return to jar. Pour brandy, if desired, in jar; cover with a lid, and freeze 8 hours. Drain cherries, and pat dry, reserving brandy for another use.

Melt two-thirds of chocolate baking squares in a saucepan over medium heat, stirring until a candy thermometer reaches 115°. Remove from heat; add remaining chocolate, and stir until candy thermometer reaches 89° and chocolate is smooth. Dip cherries quickly into melted chocolate, coating well. Place cherries on wax paper, stem sides up, and cool.

Yield: 2 ½ dozen

Notes:

Brandy-soaked cherries can be left in the freezer for up to two days before you dip them into the chocolate.

Also, when melting chocolate, add tablespoon of vegetable oil to prevent chocolate from drying up.  Heat the chocolate under very low heat, stirring, and occasionally removing the post from the heat and returning it back to the stove top.

 

Hi everyone. Marco here. It’s been a while since I stopped by. Life has been busy and pretty good for me. Jenna and I are still together. I didn’t think it possible, but it seems as if I fall in love with her more and more, every day. She really is a special woman. I’d like to make our relationship more permanent by asking her to marry me, but there’s something holding me back. I’m not sure about Jenna’s answer. I know she loves me – at least I think she does. I mean I’m pretty sure she does, but I think something’s bothering her. It seems like she’s keeping some kind of secret from me. I’m not sure what… I’ll have to find out what it is before I ask her the big question. I have to admit that I’m a bit nervous. Anyway, I hadn’t planned on bringing this up but since I have, wish me luck. Moving right along: I actually stopped by to give you a recipe. Yes, recipe. LOL! Don’t look as shocked as Jenna when I first made this delicious and simple Apple Crisp recipe. She was so surprised it tasted good and suggested I share the recipe with you all. I don’t really cook but there are a few foods I can make really well. I’m King of Breakfasts. I can make the best flapjacks with sausage or bacon. I also make really good omelets and I make a killer hamburger. It’s moist and tasty. Oh, let’s not forget a good steak meal. I make those, too. What can I tell you? Being a Bachelor, I learned how to make the basics so that I wouldn’t starve when I couldn’t go out to a restaurant. A few weeks ago, we went to an apple orchid. Using some of the apples we picked, I made this Apple Crisp. They say Eve tempted Adam with an apple. Now, every chance I get, I tempt Jenna with this apple treat. I make it with either flour or graham cracker crumbs. The graham cracker crumbs are a winner with her. Jenna likes it a lot and thought I should share it with you on the blog. So here’s the recipe down below. I hope you like it. Let me know. Marco from Vacation Souvenir

In a 9 by 12 baking dish, combine apples, lemon juice, cinnamon, nutmeg and sugar.

In a small bowl, mix flour or graham cracker crumbs, brown sugar and butter together using the tines of a fork and your fingers, working until even, small crumbles form. Sprinkle topping evenly over apples and bake 15 to 20 minutes until apples are just tender and topping is golden brown. Top dishes of apple crisp with small scoops of vanilla ice cream. YUM!