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Gugu Mofokeng

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“That's when she saw his gaze drift downward, alighting on the heart-shaped pendant clasped around her neck. "You're wearing it," he said, his words carrying a wondering tone. Reaching up, she fingered the amethysts, then smoothed her thumb over the flat piece of porcelain in the center with its tiny painted garden. "Yes. Because I realize now that it was given in love." "It was, even if I was too blind to know it at the time. Something else for which I must beg your forgiveness." "It's yours." She laid her palm on his chest near his heart. "Did you really carry the pendant around with you when we were apart?" "Constantly. It made me feel closer to you. Strange, I suppose, considering you wore it for such a brief time." "Not so strange," she reassured. "I kept a handkerchief of yours, though I never planned to tell you that." Leaning near, he pressed his lips to hers. "Besotted. The pair of us." "Definitely.”

KeepsakesGrace And JackBesottedPendant Necklace
Book:Seduced by His Touch
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“Signor Renzo's lodge stood on a grassy knoll near the crest of the hill. It was a modest place, just a low stone hut, before which stretched a woven ceiling of vines. My dinner was cooked on an open fire by the table. This was no banquet, but what the cook called a pique-nique, a meal for hunters to take outdoors. After Renzo had chosen two fat ducklings from his larder, he spitted them over the fire. Then he made a dish of buttery rice crowned with speckled discs of truffle that tasted powerfully of God's own earth. 'Come sit with me,' I begged, for I did not like him to wait on me. So together we sat beneath the vines as I savored each morsel and guessed at the subtle flavorings. 'Wild garlic?' I asked, and he lifted his brows in surprise as he ate. 'And a herb,' I added, 'sage?' 'For a woman, you have excellent taste.' For a woman, indeed! I made a play of stabbing him with my knife. It was most pleasant to eat our pique-nique and drink the red wine, which they make so strong in that region that they call it black or nero. I asked him to speak of himself, and between a trial of little dishes of wild leaves, chestnut fritters, and raisin cake, Signor Renzo told me he was born in the city and had worked at a pastry's cook shop as a boy, where he soon discovered that good foods mixed with ingenious hands made people happy and free with their purses.”

ItalianFood And WinePicnicSense Of TasteDinner DateLodgeBiddy And RenzoSignor Renzo
Book:An Appetite for Violets
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“Lou recovered some foie gras, duck confit, and assorted veggies and herbs. As she grabbed the items, a menu started bubbling to the surface: foie gras ravioli with a cherry-sage cream sauce, crispy goat cheese medallions on mixed greens with a simple vinaigrette, pan-fried duck confit, and duck-fat-roasted new potatoes with more of the cherry-sage cream sauce. For dessert, a chocolate souffle with coconut crisps.”

Food PreparationDinner DateLou Johnson
Book:The Coincidence of Coconut Cake
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“The expensive wine coated my throat with warm notes of fig and vanilla. Mozzarella melted like cream on my tongue and a jumble of lacy and tubular wild mushrooms lent an earthy heartiness to a glistening plate of homemade pappardelle.The dessert- my litmus test for any restaurant, of course- was a flourless chocolate cake so dense and rich that most people would have put down their forks, happily satiated, after a few bites. But Jake knew to untangle his hand from mine when the waiter set the two plates down on the table. Within minutes, I'd finished my entire slice. 'Be still,' I thought, 'o heart of mine,' when I looked up to see that Jake had also scraped his plate clean. 'Finally,' I thought, grinning at him, not caring that my teeth were probably stained a lovely shade of dark chocolate. 'A real man.”

FlavorsDinner DateAnnie And Jake
Book:How to Eat a Cupcake
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“Twenty-eight courses?" Dylan mused. "Get comfortable," Grace said with anticipation. They came on little spoons, tiny plates, in small glasses, atop mini-pedestals even speared and hung, suspended on custom-made wire serving devices like little edible works of art, which was entirely the point: mint-scented lamb lollypops, osetra and oysters on frothed tapioca, beet gazpacho and savory mustard shooters, foie gras porridge with a sweet ginger spritz in an atomizer, ankimo sashimi on house-made pop-rocks, plums in powdered yogurt, goat cheese marshmallows, venison maple syrup mastic, warm black truffle gumdrops with chilled sauternes centers. Foamed and freeze-dried, often accompanied by little spray bottles of fragrance and tiny scent-filled pillows, the food crackled and smoked and hissed and sizzled, appealing to all the senses. Thin slices of blast-frozen Kobe carpaccio were hung on little wire stands to thaw between courses at the table. All sorts of textures and presentations were set forth. Many were entirely novel and unexpected renderings of traditional dishes. Intrigued and delighted by the sensory spectacle, Dylan and Grace enjoyed the experience immensely, oohing and aahing, and mostly laughing. For as strange as each course might be, as curious as the decorative objects that presented them, each one was an adventure of sorts, and without exception, each one was delicious, some to the point of profound. And each one came with an expertly matched extraordinary wine, in the precisely correct Riedel glass.”

CoursesCuisineDinner DateGastronomySensory ProcessingGrace And DylanTwenty Eight
Book:The Orchard
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“Escoffier set the table. He'd found a Japanese kimono, an obvious prop from some theater production, to use as a tablecloth. Paris had secretly fallen in love with all things oriental. It was red silk brocade, covered with a flock of white flying cranes, and made from a single bolt of fabric. The neckline and cuffs were thickly stained with stage makeup but the kimono itself was quite beautiful. It ran the length of the thin table. The arms overhung one end. Outside the building he'd seen a garden with a sign that read "Please do not pick." But it was, after all, for a beautiful woman. Who would deny him? And so Escoffier cut a bouquet of white flowers: roses, peonies and a spray of lilies, with rosemary stalks to provide the greenery. He placed them in a tall water glass and then opened the basket of food he'd brought. He laid out the china plates so that they rested between the cranes, and then the silver knives, forks and spoons, and a single crystal glass for her champagne. Even though it was early afternoon, he'd brought two dozen candles. The food had to be served 'à la française'; there were no waiters to bring course after course. So he kept it simple. Tartlets filled with sweet oysters from Arcachon and Persian caviar, chicken roasted with truffles, a warm baguette, 'pâté de foie gras,' and small sweet strawberries served on a bed of sugared rose petals and candied violets.”

FlowersFrench CuisineDinner DateOrientalTable SettingSarah BernhardtAuguste And SaraAuguste Escoffier
Book:White Truffles in Winter
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“Jesus Christ is such a bad date. If he took you out on a date to a nice restaurant, he’d keep referring to it as his “Last Supper”. What a downer. He only eats bread and only drinks red wine. If your parents told you never to discuss sex, politics or religion at the dinner table, you’d never be able to have a conversation with JC. The only thing he talks about is religion. God save us! Not any religion, just his religion. He’s fixated on it. It’s all he thinks about. He couldn’t tell you even one thing about Hinduism, Buddhism, Taoism or Satanism.”

Jesus ChristDateTinderLast SupperDinner Date
Book:The Devil and Jesus Debate Tinder Strategies: How to Optimize Your Tinder Success
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“He orders an expensive bottle of Rioja and we begin our tapas extravaganza with plates of dates wrapped in bacon, langoustines in garlic and butter, chorizo in a tomatoey sauce, and a miniature Spanish tortilla (potato, egg, and onion). Our medium-rare steaks are set before us along with a basket of thinly sliced, golden crisped fries. I'm happy to see that Frank enjoys food- with no mention of any weird hang-ups or allergies. "I was hoping they'd have sweetbreads on the menu," Frank says. "You like sweetbreads?" I ask, my heart expanding at the mention of calf thymus. "I'm an organ man," Frank says, taking a sip of wine. "I know a place where they make great sautéed sweetbreads," I say. "You?" he asks, a look of pleased astonishment spreading across his face. "Love 'em," I say. This mutual infatuation with organs bodes well. Cutting into the steaks with sharp knives, we put morsels in our mouths, close our eyes as if we've died and gone to heaven, chew, and groan, the salty, bloody juices trickling down the backs of our throats.”

OrgansFood And WineTapasDinner DateFoodgasmSteaksSweetbread
Book:Girl Cook: A Novel
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