Oh, I have been a naughty girl. Still in my pink lace nightie and silk kimono, cleaning the house. Washing dishes, cleaning the kitchen, organizing my messy bookshelves. I am supposed to be masturbating for my Beautiful Agony video. But first, I must organize my closet, and where did my pink rabbit vibrator go? I only can find my pocket rocket and the beautiful pyrex dildo…
I am looking up naked girls. Exploring Abby Winters, and I Shot Myself.
Cezanne and Picasso art books were haphazardly placed next to my Elementary Japanese language books, and The Gourmet Club by Tanizaki was leaning against the prose poems of Kahlil Gibran. I wonder if they would have liked each other? My Dover book of Art Student’s Anatomy was leaning up against The Year of Eating Dangerously by Tom Parker Bowles. Interesting. Perhaps Tom Parker Bowles might try a taste of anatomical delights? The girls of Abby Winters would be lovely, delicately drizzled with a merlot mushroom sauce, or maybe just a simple hollandaise?
From my book of Neruda’s, Twenty Love Poems: “My words rained over you, stroking you. A long time I have loved the sunned mother-of-pearl of your body.” Ah, Neruda. You were a passionate man. “I want to do with you what spring does with the cherry trees.” Neruda. What a smooth talker. Across the table from me, if he said that, during dinner, it would be a clever line. But I’d just be his little lagniappe of the day, I’m sure.
Speaking of lagniappe, a few nude photos from Abby Winters, “all natural flavours” to whet your taste for eye candy.
And… a recipe from Commander’s Palace cookbook. It’s been awhile since I opened up this cookbook. Eggs Sardou: a favorite of mine when I lived down in New Orleans. I lovingly called Commander’s Palace the “Butter Palace” for obvious reasons.
EGGS SARDOU
It just wouldn’t be brunch at Commander’s Palace without Eggs Sardou. This dish was created by the New Orleans restaurant Antoine’s in 1908, in honor of the French playwright Victorien Sardou. Commander’s Palace makes a one-egg version of this so that folks (like me) can get their “Sardou fix” and still enjoy another entree. This recipe serves 4 people. Chef Tips: The spinach and artichokes can be prepared in advance. Store cooked artichoke bottoms in water. Be sure to cut each artichoke bottom evenly, so an egg will sit on it. Drain the artichokes and eggs well, and use a towel to pat them dry before adding the sauce. (Just the mention of hot artichoke bottoms, creamed spinach, and hollandaise sauce makes me lick my buttery fingers with delight…)- 1 pound fresh spinach
- 2 tablespoons of butter (or more)
- 2 tablespoons of flour
- 1/2 cup heavy cream (yeah you right dawlin)
- 8 medium artichokes (cook them first)
- 1 quart water
- 1 lemon
- 2 tablespoons whole black peppercorns
- 8 poached eggs** (make ahead of time)
- 1/2 teaspoon freshly grated nutmeg
- kosher salt and freshly ground pepper (to taste)
- 1 cup hollandaise sauce** (make ahead of time)
Rinse the spinach three times, tear into 3-inch pieces, let drain and set aside. Make a roux by melting butter in a large pot over medium heat, slowly adding the flour, stirring constantly with a wooden spoon, and cooking for about 2 minutes or until the roux is pale, smells lightly nutty, and has the consistency of wet sand.
Stir in the cream, nutmeg, salt, pepper. Simmer for about 2 minutes, stirring constantly until smooth. Add half the spinach and stir. Cook for about 3 minutes, then add the remaining spinach, stir, cook until tender, about 4 to 6 minutes longer. Adjust the seasoning and consistency, either by adding more cream or cooking longer to reduce the liquid.
Cut the stems off the artichokes, and place the artichokes upside down in a pot large enough to accomodate them stacked tightly at least two levels high. Measure the water into a pitcher, slice the lemon, and squeeze its juice into the water. Add the lemon slices, peppercorns, and about 1 teaspoon of additional salt. Stir and pour the water over the artichokes. Place the pot over high heat, cover, bring to a boil, and steam the artichokes for 30 to 40 minutes, until a knife easily pricks the artichoke heart, or when large leaves pull off with little resistance. When the artichokes are done, remove them from the pot, run cold water over them to stop the cooking, and peel away the leaves. Scrape out the hairy artichoke with a spoon.
Serve by placing about 1/2 a cup of creamed spinach on the center of a hot plate. Place 2 hot artichoke bottoms in the center of the creamed spinach, and a poached egg in the center of each artichoke. Spoon about 2 tablespoons of hollandaise sauce over each egg.
Eat slowly, while staring at the delectable curves of this luscious chef… (not an Abby Winters girl in the kitchen, but {thank you to Hot Food Porn, “Mary Louise Parker, sexy with pie” posting} underneath this hot-in the-kitchen photo, another Abby Winters girl…
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