Again, Eva sucked. “Yuck,” she said, “blue.”
“Right again,” said Gabe. “You know, you look very cute with that blindfold on. I think I should take advantage of you.”
“Oh?”
“Definitely. Spread your legs, Eva.”
She laughed. “Yes, master.”
“Lean back.”
Eva leaned against the headboard of Gabe’s bed.
“Give me your hand.”
“Which one?”
“Right,” said Gabe.
Gabe took her hand and spread her fingers. He laid her hand between her legs, running her own index finger through her very wet, very swollen folds.
“Touch yourself while I watch. Touch yourself.”
“Gabe… I…”
“Yes, sweetheart, you can do it. God, you’re so gorgeous. So red and ripe. Like a strawberry.”
Eva began to move her finger across her clit, in small, slow circles.
“Mmmm…like that. God, just like that. Open.”
Gabe popped another candy in Eva’s mouth. She stuck it against the roof of her mouth and sucked, trying to concentrate on the taste of the candy and the sensation of her own finger at the same time.
“Y…y…yellow,” she stuttered, a catch in her throat. She gasped as Gabe slipped his own finger inside her.
“That’s right,” he said. “Keep up the good work. Here comes another one.”
Eva opened her mouth and tried to remember to suck, as Gabe’s finger worked its way in and out of her, and his mouth descended on her nipple. He bit her.
“Huh…another…another yellow,” Eva breathed. She could feel herself begin to flush as her skin warmed. Her toes flexed and pointed and she felt herself moving toward orgasm.
“Right again.” Gabe removed his finger and wrapped his hand around hers. He pressed his index finger against hers and slid them both into her.
“Oh God, Gabe…”
“That’s right, just like that. C’mon Eva, open for me.”
Eva parted her lips and Gabe dropped a candy on her tongue. His mouth followed and he flicked his tongue across her teeth. His fingers swirled hers around her clit.
“What color is this one? Hmm? What color?”
“R…r…red…”
“That’s right. Red. Red like you. That’s one hundred percent so far. Keep it up, lover, keep it up.”
“Oh fuck Gabe… I can’t…”
“Yes, you can. You can do it. Here’s another one.”
Eva could feel Gabe’s erection press against her thigh. Jesus, he felt hard as steel. She sucked on the candy, trying to keep just a small portion of her brain functioning. She was close, so close to orgasm.
“What color is it? What color?”
His finger was inside her again. She heard herself moan as she said, “Orange. It’s… it’s orange. Oh fuck… Gabe…please…”
“Please what?”
“Please make me come.”
“Uh-uh. You have to do that all by yourself. While I watch. You’re right, by the way. It’s orange. Very impressive.”
Eva’s body grew so tense she felt like screaming.
“One more, get one more right and I’ll help you come.”
“Oh yes…yes…”
“Open.”
Eva quickly opened her mouth. She started. The object Gabe dropped into her mouth wasn’t a piece of candy. She felt it carefully with her tongue for a moment. It was a ring, most definitely a ring with a rather large stone. Eva stopped moving. She reached her left hand up to her mouth. As she popped the ring out, Gabe grabbed it from her and quickly slipped it onto her ring finger.
“Gabe…”
“Did I say you could stop?” was all he said.
“Gabe…”
Eva felt him move over her. He spread her thighs farther apart and he buried his face between them. His mouth replaced her fingers and he began to lick her.
“Damn, woman, you are the sweetest thing I’ve ever tasted,” he murmured, his mouth against the inside of her thigh. He shoved Eva onto her back and his hands found her breasts as his lips closed around her nub. He began to suck.
Eva did scream then, and she came, hard and fast. Gabe lapped up her tremors greedily, like she was a caramel flan. Before her orgasm ended, Gabe lifted himself. He rubbed the head of his swollen cock through her moisture and he entered her in one motion, impaling himself to the hilt. Eva arched toward him.
“You fit me so perfectly, Eva,” he murmured in her ear, thrusting deep. “Like a tight, wet, hot glove made for me and me alone. Marry me,” he whispered. “Marry me and stay with me forever.”
Eva ripped the scarf off and met his gaze.
“Yes, Gabe. Yes.”
Gabe reached for something out of Eva’s line of vision. “Close your eyes,” he demanded.
Eva did so. He dropped another candy into her mouth. She sucked briefly. Her eyes flew open.
“Where did you… how did you…?”
“I have connections,” Gabe said, with a grin, moving inside her, filling her. “I have very deep…” he thrust, “very big…” he thrust, “very high connections.”
Light brown. Gabe’s mouth descended upon hers and she sucked the candy and his tongue together. He lifted his mouth from hers for a moment.
“You’re right,” he said, his voice husky. “The light brown are the best. Just like you.”
Appendix
Grains of Paradise: Now rare and expensive, hundreds of years ago Grains of Paradise were used as a cheaper substitute for the much more expensive black pepper. Grains of Paradise are the seeds of a leafy plant that grows in West Africa. The name comes from Medieval spice traders who wanted to inflate the price—they claimed that the spice grew only in the Garden of Eden and had to be collected from the rivers that ran out of Paradise. The flavor of Grains of Paradise is similar to black pepper and has a nice bite, but the spice also has a hint of floral, with a bit of coriander, citrus, cardamom and even mild chilies.
Fleur De Sal de Guerande: A finishing salt, not intended for cooking, harvested by hand from the salt marshes in Guerande, in Brittany, France. The salt is considered by some to be the finest salt in the world. It has been harvested and traded since the ninth century. The salt tastes like the sea. It’s rich in minerals, especially magnesium, lower in sodium than table salt and without the bitterness of commercial salt. It enhances the flavor of fresh vegetables and brings out the sweetness in fruit. The salt is amazing on caramels or even on milk chocolate.
Maitake Mushrooms: Native to the mountains of northeastern Japan, this mushroom is also known in the United States as the hen of the woods. Not only are the health benefits of the maitake substantial, the taste is sweet and delicate, yet meaty and nutty at the same time. It’s considered by many mushroom aficionados to be the best flavored mushroom on the market. In ancient Japan, this mushroom was valued as highly as silver.
Nonino Grappa: Grappa is produce by the distillation of the pomace, or leftover juice and skin of the grape, following wine production. Nonino was the first distiller to produce grappa from single vineyard, a single grape, the Picolit. Grappa is a clear liquid. It is usually served chilled, but the warmth it induces is quite pronounced, even fiery. In Italy, it’s commonly added to espresso to make a Café Correto. Try it, you’ll like it!
Recipes
Eva’s Wet Sauce
1 cup tomato sauce
1 small can tomato paste
½ cup dark balsamic vinegar
½ cup dark brown sugar
¼ cup molasses
¼ cup Worcestershire sauce
¼ cup soy sauce
1 tsp. granulated garlic
1 tsp. kosher salt
1 tsp. fresh ground black pepper
1 tsp. smoked paprika
2 tsp. Tabasco
Whisk together and store in fridge. Use as a marinade or dipping sauce.
Eva’s Rub
½ cup light brown sugar
1 tsp. coriander
2 Tbs. cumin
2 Tbs. ancho chili powder
1 Tbs. paprika
1 Tbs. garlic powder
1 Tbs. onion powder
½ tsp. dry mustard
1 tsp. fresh ground black pepper
¼ tsp. cayenne
Few pinches dried lime zest
Pinch allspice
1 tsp. kosher salt
Mix together and store in airtight container in fridge. Rub on meat 24 hours in advance of cooking or smoking.
Eva’s Chocolate Cream Cheese Brownies
1/3 cup granulated sugar
1 egg
1 large package cream cheese
Beat together until light and creamy. Reserve.
4 squares unsweetened chocolate
¼ cup unsweetened cocoa powder
6 oz. semi-sweet chocolate, chopped
2 cups butter
Melt the above ingredients together in a double boiler. While they are melting, beat together:
3 eggs
2 cups granulated sugar
1 cup flour
2 tsp. vanilla
Gradually add in chocolate mixture. Beat until just mixed. Do not overbeat. Pour into 9”x11” ungreased pan. Spread cream cheese batter on top. Sprinkle on chopped walnuts or pecans if desired. Bake at 350’ for 35-45 minutes. Brownies will be wet. Do not cut until completely cool. Refrigerate.
Eva’s Lemon Curd
1 cup lemon juice
Zest from two lemons
3 sticks butter
1 and 1/2 cups sugar (1 cup if you like your lemon curd very tart)
9 eggs plus 9 egg yolks
Mix all ingredients together in a bowl over simmering, but not boiling water in a double boiler. Stir constantly until mixture is very thick and coats the back of a spoon. Pour into a bowl and cover surface with plastic wrap. Refrigerate. Or may spoon into jars and store in fridge. Spread on anything.
Eva’s Wholegrain Granola
8 cups rolled oats
4 cups rolled wheat flakes
2 tsp. kosher salt
4 tsp. cinnamon
2 cups walnut halves
2 cups pecan halves
1 cup sliced almonds
2 14-oz. packages sweetened flaked coconut
½ cup canola oil
2 14-oz. cans sweetened condensed milk
2 cups dried fruit (blueberries, cherries, strawberries, raspberries)
Mix the above ingredients together – you may need to use your hands. Line 3-4 large baking sheets with aluminum foil and spray with nonstick cooking spray. Spread the granola in an even layer in each sheet. Place no more than 2 baking sheets at a time in a pre-heated 300’ oven. Bake for approximately 1 hour, stirring every 15 minutes. Granola should be a light toasty brown. Remove from oven and let cool just until you can handle it. Break into bowl and toss in dried fruit to taste. Dried strawberries are especially nice.
Eva’s Turkey Bolognese
2-4 Tbs. extra virgin olive oil
1 large onion, minced very fine
3 med. carrots, diced fine or put through a food processor
3 med. stalks celery, diced fine or put through a food processor
6 cloves garlic, minced very fine
2 lbs. ground white meat turkey
2 12-oz. cans tomato paste
2 cups red wine, like a petite syrah, a pinot noir, or an Italian red (not sweet)
2-4 tsp. kosher salt
2 tsp. granulated sugar
Fresh ground black pepper to taste
12 thyme sprigs
Water as needed
1 cup grated good parmesan cheese
1 large package egg noodles or tagliatelle
In a large Dutch oven, add 2-4 Tbs. olive oil. Sauté the vegetables on medium heat, until vegetables begin to carmelize. Add sugar, and salt to taste. Continue cooking slowly until vegetables are very soft.
Add ground turkey. Brown the meat with the vegetables, allowing all the water from the turkey to evaporate. Stir frequently, making certain the turkey becomes very finely minced. After turkey has cooked completely, taste and salt if needed. Add black pepper to taste. Add thyme sprigs.
Stir in the tomato paste and heat through. Add the red wine and stir. Allow the sauce to cook slowly, uncovered, for 20 minutes or so, until the wine has reduced by about half. Add water until the meat and vegetables are entirely covered, leave lid on loosely and allow to simmer slowly, adding water as needed to keep meat covered. Stir frequently and taste. Adjust seasonings as needed. Allow to simmer for 1 and ½ to 2 hours.
When sauce is cooked, turn heat down to low, remove thyme stems, and prepare pasta as directed on package.
Drain the pasta and add to sauce, using a little pasta water if needed to thin sauce. Add ½ of the parmesan cheese. Toss gently until all is combined. Pour into large serving bowl and sprinkle on remaining parmesan.
Eva’s Chocolate Sauce
1 cup sugar
½ cup water
4-oz. semi-sweet chocolate, chopped
4-oz. unsweetened chocolate, chopped
¼ cup unsalted butter
4 Tbs. heavy whipping cream
¼ cup of your favorite red wine
Bring sugar and water to simmer in a small saucepan. Cover and simmer 5 minutes. Remove from heat, uncover, and cool to room temperature.
Melt the chocolate, butter and cream over double boiler with hot, not boiling water. When chocolate is melted, slowly whisk in sugar syrup. Whisk in wine. If not using immediately, store in fridge. Serve warm. Spread on. Lick off.
Eva’s Salted Maple-Caramel Sauce
1 cup sugar
6 Tbs. butter
½ cup heavy whipping cream
¼ cup dark maple syrup
1 Tbs. white balsamic vinegar
sea salt
Heat sugar in a heavy, thick, deep pan (this will foam up as it cooks), over medium high heat, stirring with a wooden spoon or whisk as sugar melts. When the sugar is amber-colored, immediately add the butter and stir until butter is melted. When butter is melted, remove from heat and slowly whisk in cream, maple syrup and balsamic vinegar. Let cool to lukewarm and pour into a jar. If not using immediately, store in fridge. Serve warm and sprinkle on a little sea salt. Spread on. Lick off.
Eva’s Salmon Candy
2-3 lbs. wild salmon filets or ½ salmon
1 cup dark maple syrup—the cheapest kind works best
½ cup soy sauce
1/4 cup water
2 heaping Tbs. brown sugar
1 tsp. cracked black pepper
1 Tbs. red pepper flakes
1 tsp. kosher salt
Few shakes of Tabasco
Slice salmon into ¼ inch thick slices or chunks. Remove from skin.
Mix remaining ingredients together and whisk until smooth. Pour into large zipper bag. Add salmon. Make sure bag is closed and shake around so all salmon is coated with marinade. Leave bag in fridge for 24-48 hours. Turn bag every once in a while. Set up food dryer. Arrange salmon on dryer shelves and dry until well-done and chewy, 2-6 hours depending upon your dryer. Store in a plastic bag in the fridge.
Eva’s Extremely Wet Cornbread
1 and ½ cups unbleached flour
1 and ¾ cups yellow cornmeal
1 tsp. baking soda
½ tsp. salt
2 large eggs
½ cup light brown sugar
1 cup buttermilk
1 can creamed corn
1 small can green chilies
1 stick melted butter
Mix the dry ingredients together and set aside. Beat the eggs and sugar, add the buttermilk and mix well. Stir in the creamed corn and the chilies. Add the dry ingredients. Stir in the melted butter. Mix until just mixed together, do not over mix. Pour into a greased 9”x13” pan. Bake at 350’ for 25-30 minutes. The cornbread will be very moist.
Note to Reader
Light brown M&M’s were replaced by blue in 1995.
The light brown definitely tasted the best.
About the Author
Julia Barrett has lived many lives, but the one central theme of each is her writing. She’s written prose and poetry since she was a child. Her grandmother was a playwright, an uncle a noted journalist, another uncle wrote college textbooks, and her father acted as an advisor to the Iowa Supreme Court. She’s had articles published in various medical and nursing magazines and poetry published in various literary journals.
Julia has a degree in Creative Writing from the University of Iowa and a second degree in nursing from the University of Utah. She’s been a hospice nurse for ten years. Between the time she graduated from The University of Iowa and became a hospice nurse, Julia has been a bartender, a caterer, a private chef and a restauranteer.
Julia and her lovely husband live on the West Coast with an entire food chain of animals and three children who come and go frequently.
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