Naughty Bits -- Published Work by Gina Marie
Saturday, August 8, 2009
Do it to it
The temperature got up into the triple digits last week and without air conditioning it was HOT. Sweltering in my birthday suit on the leather couch, I looked up to see a beautiful man dangling the most perfect summertime treat over my face: An ice cold dill pickle. I will never forget being fed a cold pickle on a hot day.
Not too long ago BAK cooked up some lambchops with rosemary. They were small, thick chops. The fat around the edges was bubbling and perfectly browned, the meat juicy and done to perfection. He was naked in the kitchen, moving about easily, doing this, doing that. He doesn't clang pots and pans like I do. He never scorches. His portions are perfect. I read the New Yorker while he cooked. He delivered my plate and we ate stripped bare, white wine in pint glasses, on the floor. The rosemary infused lamb melted in my mouth and the love on my plate melted my heart.
Yep, BAK is VERY good in the kitchen and you won't be disappointed with his take on Rosemary at tomorrow's continuation of the Sunday Spice blog.