When love is a priority and sex is desired, nothing tips the hat in your favor as a meal designed especially to arouse sexual desire.

The next time you have a meal to make your beloved – try this menu:

Drink: One Slinky Cocktail

Main Course:Seared Scallops with Pesto & Tomatoes

Dessert:Warm Chocolate Cookies topped with Creamy Vanilla Gelato

Bon Appetit!!!

One Slinky Cocktail

– 4 ounces premium vodka

– Juice of 1 lime

– 2 tablespoons hibiscus syrup (from Wild Hibiscus)

– dash cranberry juice

– dash Cointreau

In a cocktail shaker, combine all ingredients and fill to halfway with ice. Shake vigorously. Strain into two chilled martini glasses. Garnish with a hibiscus flower skewered with an elegant chopstick or other skewer. Enjoy immediately.

Serves 2.

Seared Scallops with Pesto & Tomatoes

– 8 ounces burrata cheese – buy from a gourmet cheese counter

– 8 slices good-quality bread

– 4 ounces smoked salmon

– 4 ounces fresh crabmeat

– 4 slices avocado

– 2 tablespoons thinly sliced green onions

– Coarsely ground salt

– Extra virgin olive oil

Brush bread lightly with olive oil and place on a baking sheet. Toast beneath the broiler for 30 seconds -1 minute, or just until golden brown and crisp on top. Remove and cool.

Lay four crostini on a serving platter; atop each, place one piece of smoked salmon, followed by crab. Top with avocado slice; sprinkle with green onions. Place burrata on the serving platter, and drizzle both the crostini and cheese with olive oil; sprinkle with sea salt. Serve with extra crostini.

Warm Chocolate Cookies topped with Creamy Vanilla Gelato

– 2 1/2 cups all purpose flour

– 1/2 cup cocoa powder

– 3/4 cup sugar

– 1 1/2 teaspoon baking powder

– 1/4 teaspoon salt

– 3 eggs, beaten lightly

– 2/3 cup raw almond, roughly chopped (if desired)

Preheat oven to 400 F.

Grease and flour a baking sheet. Alternatively, you could line it with parchment paper.

In a bowl, combine the flour, cocoa powder, sugar, baking powder, and salt. Stir. Add the eggs, stirring gently to combine. Fold in almonds.

On a floured work surface, roll out the dough until about 3/4-inch thick. Using a 3-inch round pastry cutter, cut rounds out of the dough to form cookies. Place on the baking sheet and bake for 30 minutes, or until a crust forms on the top, and the cookies are cooked through.

Transfer to a wire rack; cool for about 30 minutes. Place back in the oven to “crisp” for another 5 minutes, if desired.

To serve, place the cookie on a plate and top with your favorite gelato or ice cream; sprinkle with confectioner’s sugar and garnish with a sprig of mint.

Can you say yummy?? I’ve tried all three recipes and they are FABO! Both in taste and sensual turn-on. All 3 yummies are the creation of San Francisco chef Andrea Froncillo.

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