Blog Archives

Is food sexy?

I was scrolling through my social media feed looking for inspiration this morning and I found a tweet from one of my fave foodies that instantly got my attention.


Amy Reiley writes about aphrodisiac foods so this tweet isn’t surprising. Her newsletter is one of my favourites. But the fact that the caviar company recommends this method was interesting.

Does this seem like a sexy way to eat? Is caviar a sexy food? Or are you thinking more of Tom Hanks in “Big” when he tasted the stuff…

I have always loved the sensuality of food. The textures, the colours, the beautiful presentation on a plate can be as sexy as an evening gown or a tailored suit in my book. I think a big part of my coming of age was realizing just what power was possible from occasions like lobster dinner a la “Flashdance” (you can look that video up yourself).

Is there a link between one’s passion and feeling that activity is sexy? Is there really such a thing as aphrodisiacs or is it just a ruse to motivate us?

In my humble opinion, making an effort is the key. The key to enjoying food or any other element of one’s life – including sex. I don’t need lobster to turn my husband on at dinner; you’d be surprised what eating a grilled cheese in lingerie will do for your Monday night agenda.

The same goes for the simple enjoyment of food – make an effort to create interesting tastes. For example…

Is winter making you feel bland? How about a spicy soup or stew? Add some chiles and warm yourself from the inside.

Does the plate of food look boring? Garnish it up! Grated cheese over pasta (asiago kicks Parmesan up a notch), chopped fresh green onions over potatoes, balsamic vinegar drizzled over veggies – they all add colour and flavour.

Maybe you’ve already done these things – so, how about wine and food pairing? It’s not as tough as you might think – just focus more n the dominant flavours to match.

You could check out Amy Reiley’s blog, Eat Something Sexy, or her cookbook, Fork Me Spoon Me.

And well, if all else fails, there’s always the grilled cheese and lingerie method 🙂

Bon Appetit!

Advertisements

Slow and sweet

I’d like to link you to a post I wrote for the Slow Food Canada newsletter, about my time as a delegate at the Salone del Gusto/Terra Madre 2012 – the international conference held every 2 years by Slow Food International. We are hosting the national Canadian conference here in the Thompson Okanagan in April 2013, and our delegate team was so excited by what we experienced that we are preparing a mini-Terra Madre to share the stories of our region.

This is a cause I believe in strongly – food is at the heart of our existence and community is what keeps all of us going as individuals. Having a strong food community means being in touch with what’s on your plate. If you share my passion, feel free to check and see if there is a convivium (local chapter) in your area. If you live in my region and are keen to be involved, you can contact me directly. I’d love to hear your comments on this topic too!

thanks to fellow delegate Sara Dent for this great photo

thanks to fellow delegate Sara Dent for this great photo

“Slow and sweet” – my experience at the Terra Madre honey bar in Turin, Italy

%d bloggers like this: