Sexy Sunday! Exit to Eden by Anne Rampling (Anne Rice)

WARNING: THIS BLOG POST CONTAINS VERY EXPLICIT SEXUAL REFERENCES AND LANGUAGE! LUCKY YOU!

So Nicole at The Bookworm Drinketh and I are doin’ the sexy again…….no, not like that, you perverts! We’re revitalizing our blog collaboration Sexy Sunday, where we read a book notorious for its sex scenes, she blogs it in conjunction with a cocktail recipe, and I blog it in conjunction with a recipe. And yes, I know it’s Monday – I finished the blog and cooking yesterday so it still is technically a Sunday post…..I just don’t know how to schedule blog posts, apparently. ūüôā This is why I blog and cook and write, instead of work as an IT tech. Anyhoo………..

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By now, if you don’t know that Anne Rampling is actually Anne Rice, you must have been living under a rock. Anne Rampling is notorious for this steamy erotic novel that combines love with some very hot S&M sexual escapades.¬†I think part of why I love this book so much, other than the fact that much of it is set in New Orleans (my favorite city in the world), is because the female protagonist is as open and shameless about her sexuality as is the male. She has fantasies, she has desires, and the beauty of it all is that her job is to indulge the sexual fantasies and desires of others, as well as herself. There’s no judgement, no shaming about female sexuality, and I just love that, particularly because when this book was written, in 1985, female sexuality was barely coming to forefront in literature. I mean, you had The Story of O, but beyond that, there was really nothing on this level of both sheer eroticism and erudite literary quality. Now, of course, you see books everywhere that purport to celebrate female sexuality – and I’m talking to you, Fifty Shades of Grey – but that in reality, are just badly written, purple-prose garbage. This book is the big, bad granddad of them all. Writers of erotica, take notice.

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The storyline is thus: Lisa runs a private resort island called The Club that caters to extremely wealthy¬† men and women who want to live out their most extreme and repressed sexual desires¬† revolving around sadism and masochism. Not to the point where anyone is really hurt, you understand, but gives people the opportunity to be sexual masters or sexual slaves as they so desire, indulging their wildest impulses with men, women, groups, etc. There are sports, activities, equipment, anything and everything that you’d find in a regular beach resort, except that this place is exclusively for fucking anyone you can get your hot little hands onto, in as many ways and within as many hot scenarios as possible.

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Elliott comes to The Club as a willing slave. He’s photojournalist who’s been through the wringer emotionally, having witnessed and photographed war, violence, torture, and abuse. The Club is essentially his way of dealing with all the violence he’s seen over the years, processing it all by giving himself a safe place in which to experience being out of control. If you think about it like that, acting out all your uncensored sexual fantasies in a completely safe and totally judgement-free environment, is a way better way to sublimate negative urges than drinking, drugs, or abusing yourself or others.

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Of course they fall in love, because that’s what’s at the heart of the book. They are both highly intelligent, literate, well-traveled, extremely sexual beings. And they have some pretty hot, wild, reverse-role sex on the island.

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“It’s worse than being whipped, isn’t it,” she purred, “being tortured with pleasure?”……. She’d picked up something from the dresser. It looked at first glance like a pair of flesh-colored, leather-clad horns. I opened my eyes to see it clearly. It was a dildo in the form of two penises joined at the base with a single scrotum, so damned lifelike the cocks seemed to be moving of their own volition as she squeezed the soft massive scrotum……It was marvelously well defined, both cocks oiled and gleaning, each with carefully delineated tips……”Ever been fucked by a woman, Elliott?” she whispered, tossing her hair back over her shoulder. Her face was moist, eyes large and glazed………She lowered the phallus and pushed one end of it up and into herself, her whole body moving in a graceful undulation to receive it, the other end curving outwards, and toward me just exactly as if she were a woman with an erect cock……..Then came that exquisite feeling of penetration, of being opened, that gorgeous violation as the oiled cock went in. Too gentle, too delicious, up to hilt, and then rocking back and forth, and a low buzzing pleasure coursing through all my limbs from that one heated little mouth. God, if she had only rammed it, made it a damned rape. No, she was fucking me…..she worked it like it was part of her, the soft rubber scrotum warm against me, just liker her hot naked belly and her hot little thighs. My legs had spread out. There was that overpowering sensation of being filled, being skewered, and yet that rich, exquisite friction. I hated her. And I was loving it…….She knew where she was driving it, rocking it. I was going to come, jerk right into the air.

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Whew! Let me fan myself a sec.

Then Lisa goes a little nuts and takes Elliott by private jet (and against Club regulations)¬† for a romp in New Orleans, where they proceed to have even more, hotter and intense sex, along with exploring the city and having adventures both in and out of the bedroom. Well, hell. Tons of sex. Hot main characters. Delicious food and my favorite city in the world. OF COURSE I love this book. In one of my favorite passages, Elliott takes Lisa to what I think is the best restaurant in New Orleans, the famous Pascal’s Manale on Napoleon Avenue, and they proceed to down platefuls of Manale’s amazing barbecue shrimp with bread and it sounds just delicious!

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And then came the barbecue shrimp, which was nothing short of fantastic, and she started in at once. I don’t think I could love a woman that couldn’t eat this barbecue shrimp. First of all the dish isn’t barbecued at all. It’s a mess of giant whole shrimp, with their heads on, baked in the oven in a deep dish of peppery marinade. They bring it to the table just like that and you tear off the heads of the shrimp and peel them and eat them with your fingers. It turns you into a gourmet, then a gourmand, then a barbarian. You can enjoy it white wine or red, it’s so peppery, but the best way is with beer………..

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Living in the Southwest, it’s difficult if not impossible to find Gulf Coast head-on shrimp, which form the basis of Manale’s shrimp dish. It’s the head that gives the dish so much extra flavor, with all that extra fatty tissue. But I did a bit of research and found this awesome version on the NPR website¬† which uses headless shrimp and offers added flavor variations to make up for the loss.

INGREDIENTS
1 pound headless raw, thawed shrimp, shell-on
3/4 cup olive oil
1/2 cup white wine
1/2 cup Lea & Perrins Worcestershire sauce
1/2 cup Louisiana hot sauce – my twist
3-4 garlic cloves, minced
4 teaspoons black pepper
1/4 teaspoon cayenne pepper
1 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil

METHOD

Wash and pat dry shrimp.

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Mix together all the dried spices with the garlic, the Lea and Perrins, and the Louisiana hot sauce in a large bowl.

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Pour the olive oil over the shrimp, and add the white wine.

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Add the oily, winy shrimp to the bowl of spices and stir to mix well.

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Add a large pat of butter to a hot skillet and dump the spice-flecked shrimp.

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Cook over high heat until the shrimp are pink and plump and finished. Don’t overcook the shrimp because they will become rubbery. And who the hell wants a rubbery shrimp?

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Serve the shrimp in a soup bowl. Eat with lots of napkins, some good hard-crusted bread for dipping up the delicious sauce, and either some cold white wine, room-temperature red wine, or an ice-cold beer. Hell, have all three! We’re not picky in this house.

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The Witching Hour by Anne Rice

Thanks to KMQ for the photography.

We continue with our month-long Halloween theme and a particular favorite book of mine. I’m always excited to reread “The Witching Hour” which is on my top 10 absolute most favorite books in the world.

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I first discovered Anne Rice one summer when I was 12, visiting my aunt and uncle in Douglas, Arizona, a small town on the border of Mexico. I was wandering around the historic downtown area, happened upon the bookstore (of course) and while browsing, came across this luridly gold and red book cover titled “Interview with the Vampire.” I was hooked on this marvelous author from that day forward, and this one¬† remains high on my list of desert-island reads.

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Anne Rice has a lush, prosaic style of writing. She’s a sensualist, as is obvious in her descriptions of light, darkness, death, blood, spirit encounters and lovemaking. All of these descriptions are sprinkled throughout The Witching Hour, but though she is very much a sensualist, I don’t get a sense that she’s a foodie sensualist. What food descriptions there are in her books are not very detailed or ornate, compared to her luxuriant descriptions of other things. It makes sense, of course, because many of her books center around vampires, and they only ingest blood. But her witches seem to be more focused on wealth and luxury and power……..and there’s nothing wrong with that, either!

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This is an epic book, telling the story of one New Orleans family, the Mayfairs, and its history going back 13 generations. Each generation has an heiress to the huge family fortune, and each of these women are witches. These women can control spirits, at times read people’s minds and otherwise interact with the spirit world, and in fact, each generation has been haunted by a spirit called Lasher, who has helped the family amass its immense wealth and yet has caused much harm and damage.

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Just the history alone in this book is enough for any devoted history buff. Just the descriptions of the city of New Orleans are enough for any devoted architectural buff. And the depiction of the romantic relationship between Rowan, the last in the line of Mayfair Witches, and Michael, whom she rescued from drowning, is both sweetly sentimental and roughly erotic, as they seem to have a deep passion for each other emotionally and physically.

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In one scene, he has come back to New Orleans and is reveling in his stay at the Pontchartrain Hotel on St. Charles Avenue, which he remembers visiting as a child. He and Rowan have cemented their physical relationship with a passionate night of lovemaking – always wonderful for working up an appetite! – and orders the ultimate Southern breakfast.

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“He called Room Service. ‘Send me a big breakfast, Eggs Benedict, grits, yeah, a big bowl of grits, extra side of ham, toast, and a full pot of coffee. And tell the waiter to use his key.”

Michael, a true Southern gentleman, obviously loves his grits.

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I tweaked Emeril Lagasse’s recipe for shrimp and grits, combined with a creamy sauce loosely based on this one at myrecipes.com, but with a few flavor tweaks of my own. I added the green bell pepper because it is a staple of Southern cooking, and a dash of turmeric in the grits to add to the lovely golden color.

INGREDIENTS
1 teaspoon of sea salt

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1 cup of quick-cooking grits
4 cups of water
1 cup of combined Parmesan and sharp cheddar cheeses

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1 teaspoon turmeric
1 tablespoon olive oil
4 large asparagus spears, cut into chunks
1 small green bell pepper, also cut into chunks
12-15 raw shrimp, deveined and shelled
1/2 cup chicken broth
1/2 cup heavy cream
1/2 cup sherry
1 tablespoon flour
1 tablespoon butter
4 eggs

METHOD
Add the sea salt to 5 cups of water. Cook at high heat and bring to a fierce boil.

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Slowly pour in the cupful of grits, stirring to mix thoroughly. It will bubble up quite a bit so lower the heat immediately after pouring in the grits. Cover and cook for 10 minutes at very low heat.

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The grits will have thickened into a texture like porridge. It’s a good idea to whisk for a few minutes at this stage, since grits tend to be lumpy.

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Add in the cheeses and stir to mix.

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Taste for seasoning and add more salt and some pepper if so desired. Pour the cooked cheesy grits into a glass pan, and refrigerate for a few hours.

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Saute the asparagus and green bell pepper together, with some butter, olive oil, salt and pepper for flavor. Add the shrimp to the cooked vegetables, and cook until the shrimp are pink. Remove immediately from the pan.

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In the same pan, add the butter, flour, chicken broth, and half and half. Whisk together to make a thick cream. Taste for seasoning and flavor. Add the sherry, which will give the cream a nice, creamy, ecru color.

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Add the cooked shrimp, asparagus and green pepper to the cream sauce, stir to combine the flavors, and cover to keep warm.

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Poach four eggs, four minutes each. Set aside.

Take the chilled grits from the refrigerator. Cut circles out, using a small glass or coffee cup. It’s the same principle as making polenta, if you’ve made polenta, that is.

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In the same pan you used for the cream sauce, cook the grits patties 3-4 minutes a side, until golden brown.

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Put two grits patties on a plate, top each with a poached egg, and spoon over the lusciously flavored and scented cream sauce.

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It’s a lovely dish, suitable for breakfast, lunch or dinner. I feel certain Anne Rice’s witches would not turn me into a frog if they tasted this dish made in their honor.

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