Shula's Steamy Spicy Seafood Bisque

This bisque is high in protein and low in carbs which increases your levels of dopamine and lowers your levels of serotonin, so it's perfect for The Orgasmic Diet. Shellfish is known to be a libido enhancer, and anything hot and steamy and spicy is sure to get you thinking in a steamy spicy direction. So, it's good for your libido and tastes fabulous. Let's get started~

Ingredients:

• 6 stalks celery including leaves
• 2 large onions (Texas 1015 sweet onions preferred)
  
• 1 Tablespoon minced garlic (the kind from the jar is easier)
  
• 6 cups white wine (I use Pinot Grigio but Chardonnay or even Cafe Zinfandel will do in a pinch)
• 2 6oz cans tomato paste
• 1 Tablespoon Tony Chachere's Creole seasoning
• 1 quart heavy cream
• 2 8oz package crab-flavored surimi
  
• 2 12oz packages crawfish tails
• 1 pound peeled tailed shrimp
  
• 12 cups vegetable broth (bouillon works fine)
• 1/4 cup dried parsley
• extra virgin olive oil
• 2 Tbsp corn starch
  

Trim and chop vegetables and place in bowl. Place a large stockpot over medium heat, add up to 3/4 cup olive oil. Allow stockpot and olive oil to warm. Add celery. Stir every 3-4 minutes, cover and allow to soften. When celery yields slightly to pressure from spoon, add onions. Stir. You may need to add the rest of the olive oil at this time. Cover and allow to soften, stirring every 4-5 minutes. When celery yields easily to pressure from spoon, vegetables are tender enough and it's time to add the liquids. You'll also notice that a small amount of vegetable juices is condensing at the bottom of the pot. Add the wine and tomato paste. Stir. Add the broth and Tony's seasoning. Cover and bring to a gentle simmering boil.

Before adding the seafood, we want to puree some of the vegetables and add the cream to make the bisque thicker and the trademark bisque color. Most of the vegetables will be at the top. Use a measuring cup to scoop out about half of the vegetables and broth and place in a mixing bowl. Leave about 1/4 to 1/2 the vegetables to give the bisque a thicker texture. Once you scoop out the vegetables from the stockpot, add the seafood and let it cook while you blend the vegetables.

Gently scoop the vegetables and broth into the blender. Be careful! It's hot. Add the cream and puree in the blender. While the blender is going, very carefully and slowly add the corn starch. Once pureed, return the now pink bisque colored blend to the stockpot and stir gently. Add the parsley, stir and simmer on low heat.

Serve with hot buttered sourdough toast. This bisque reheats beautifully and freezes well also. I made a double batch to inaugurate my new big stainless steel stockpot. Feel free to half the recipe if you like.

Love,
Shula

Shula's Sensuous Swedish Pancakes

These pancakes are higher in protein and lower in carbs than traditional pancakes. Perfect for The Orgasmic Diet. The coconut oil adds a lovely aroma. Be sure to save some coconut oil for more sensuous pursuits*. (wink)

4 eggs
2 cups milk
3/4 cup all purpose flour
1 Tbsp Splenda
1/4 tsp salt
2 Tbsp melted coconut oil
lingonberries

Beat the eggs until just barely fluffy-about 2 minutes. Add milk, continue to beat on medium speed. Add flour, Splenda and salt, then coconut oil. Ladle onto hot griddle that has been lubricated with coconut oil. Cook gently until just barely dry then flip and continue cooking for half a minute. Serve warm with butter and lingonberries.
Thank you @StanCoMarriage and MichiganTalberts for requesting this. Y'all enjoy!

*coconut oil is a wonderful lubricant for massage and intercourse

Hottie Hot Tea

I like hot tea. In a pretty teapot. I like it hot and sweet and oh dang this is starting to sound sexy! (snicker) (full blown GUFFAW) (cough) Okay. (smirk) Seriously. I want to describe the perfect cup of tea. I like fragrant tea with a bit of aromatic twist to it, so I like Earl Grey or Constant Comment. Either one. Sweetened liberally with Splenda. Doused heavily with cream. Not some manmade corn syrup solids mishmash like Coffee Mate, real cream as in from a cow. Heavy whipping cream preferably although half and half will do. I add enough cream so the tea is lightened to a pale khaki color. The color of Dockers. Drink hot in a cup with matching saucer. OR drink cold over ice.

My sister in law, the Brit, calls my Hottie Hot Tea "cream of tea soup". SIL makes her own batch of tea separately when she stays with me. I have taken to buying a box of PG Tips tea and keeping in my pantry for when she visits. She likes her PG Tips tea strong enough to walk and barely splashed with regular or skim milk. She doesn't do sugar or sweetener.

I know sugar is for the purists, but I save my sugar for Southern Girl Sweet Tea. When it comes to Earl Grey or Constant Comment Hot Tea, Splenda seems to do the trick.

Enjoy this tea, you hotties!

I'm lifting my steamy teacup in salute of my friend Lainie over at lainiesips.com. She's got one heckuva tea blog!

Sensuous Cook

I've started writing and photographing recipes while I cook and calling it The Sensuous Cook, which I'm compiling as a book and will share here and on a new blog Sensuous Cooks. Fun eh? Cause of course "alive to pleasure received through the senses" includes taste. Does it ever! And if you dance and sing while you cook it, so much the better.

I can hardly cook without music. My office is close to the kitchen and I'll cue up a playlist of music while I'm makin' dinner. I'll dance around the island and shimmy in front of the stove.
One of my favorite singers to cook to is Neil Diamond:
"warm touchin' warm reachin' out touchin' me touchin' you sweet caroline bah bah bahhh good times never seemed so good SO GOOD SO GOOD duh duh duh i'd be inclined bah bah bahhh..." and next thing you know we have a crab alfredo made from scratch. God, I love being a woman.

How to Make Hot Sensuous Coffee

Sweet Jen over at Pretty Modest bemoaned the fact that her two favorite coffee shops were now unavailable so she had gone back to Mr. Coffee as a last resort. I promised her I'd share my recipe with her here. So nobody else read this! This is only for Jen! (giggle)

Tools/Ingredients

• Purified Water


• French Press Coffeepot


• Good Coffee Turkish Grind
  (I'm giving you lots of creative license here. My thought is if it comes whole bean in a bag, you're on the right track. Pick a flavor, pour it into the grinder at the grocery store and dial that baby all the way over to Turkish. It will look like powder when it's ground.)


• Half n Half real dairy as in from a cow not that corn syrup solids business


• Your favorite sweetening agent Splenda or sugar


• A can of whipped cream
  

Steps to Coffee Bliss:

1. Put a pot of purified water on the stove to boil.


2. Put two tablespoons turkish ground coffee into the French press.


3. When the water boils, pour it over the coffee into the French press.


4. Wait 4 minutes. If I am in a hurry, I wait just 1.


5. The coffee will be dark and opaque. This is good.


6. Pour the coffee into a cup and saucer if you're going for a girly girl vibe or into a big mug if you're going for broke.


7. Fill the cup 2/3 full.


8. Add sugar or Splenda. Be generous.


9. Stir until sugar dissolves.


10. Add half-n-half. Be generous.


11. Put a dollop of whipped cream on top.


12. Sip the coffee with a happy slurpy sound and and grin cause you've got a cream moustache!

If you're already hot under the collar, then you can pour this over crushed ice. It's strong coffee, it will stand up to ice.

Hope you enjoy it, Jen! I'll post the chillin' blend-your-way-to-heaven coffee recipe next.