In the Grand Tour post, I mentioned the delicious piadina bread. Here's an excerpt from the story where Abby and Antonio take full advantage of the tasty delights of piadina!
(edited) EXCERPT:
"Come, bella, are you hungry? We can raid the kitchen.”
Abby giggled. They had barely entered the foyer when Antonio’s stomach rumbled so loudly it echoed in the immense room.
“Even if I weren’t hungry, how could I say no to your tummy’s demands?”
They pilfered the contents of Renata’s pantry, giggling like children. Leftover piadina was heated up and dipped in olive oil. The dripping oil was sucked off seeking fingers as Abby wound up seated on Antonio’s lap. The designer clothes lay on the floor while he smeared her breasts with the fragrant olive oil, suckling her glistening nipples. The slice of bread slipped from her limp hand and her head fell back as he slid his fingers between her swollen folds. She would have tumbled from his lap if he hadn’t supported her.
With a groan, she drew back, her voice breathy as she begged him to either stop or finish her off.
* * * *
“Oh, bella, ti amo.”
He cupped her face in his hands and drew her lips closer. Slowly, he nudged them open and dipped his tongue within her mouth.
She sighed and melted against him. Her arms went around him so tightly she could feel his heart beat. Her nipples puckered and she grew damp. “Take me to bed. Make love to me.”
He brought her to his room, laid her on the bed and joined her there. For a while he just held her, whispering love words in her ear. Soon, the words grew more impassioned as he described what he wanted to do to her, with her. Then the words gave way to action and there was no more need for words. Sighs, gasps and groans were the only audible sounds.
And when they came, cries of joy.
* * * *
Visit at http://www.jeannebarrack.com for a longer R- rated excerpt from
The Collector 5: The Crystal Flacon
Saturday, August 18, 2007
The Collector Series: The Grand Tour - Stop #1- Italy
Your first stop on The Grand Tour is Ferrara, Italy, land of the Borgias. On your stop in Ferrara, enjoy the taste of Italy and a recipe from the Emilia -Romagna region.
Piadina Romagnola
Makes Nine 7-inch breads
1/2 teaspoon active dried yeast
1 cup warm milk (110-115F.)
2 tablespoons Extra-Virgin Olive Oil
3 cups (12 ounces) or 340 grams Unbleached, All-Purpose Flour
1/4 teaspoon fine sea salt
Dissolve the yeast in the milk in the bowl of a food processor fitted with the dough hook. Let stand 5 minutes. Pour in the olive oil. Add the flour and salt and process the mixture until a ball of dough forms. The dough should feel soft and silky and not stick to your hands. Carefully remove the dough to a work surface and knead it a few times with your hands. Transfer the dough to a bowl. Cover with plastic wrap and allow to rise for 30 minutes. Meanwhile heat a non stick sauté pan over medium heat or heat an electric non-stick skillet to 350F. Punch down the dough and form it into an 18-inch long rope. Cut 9 two inch pieces from the rope and roll each one into a 7-inch circle. Poke the top of each round with a fork. Place the rounds in the pan or skillet and bake them until they begin to get brown specks on the underside. Turn the rounds over and bake the other side. As you bake them, transfer them to a cooling rack. The rounds should be thin and pliable. When cool they can be served with a variety of cured meats, olives, and cheeses.
Your question for the Grand Tour is: How big a circle is a round of Piadina bread?
email your answer to collectors.contest @ inbox.com (no spaces) with Grand Tour Stop #1 in the subject line.
Your next Stop #2 - Ally Blue's Mississippi setting at
http://ally-blue.livejournal.com/ beginning Monday, August 20th
Piadina Romagnola
Makes Nine 7-inch breads
1/2 teaspoon active dried yeast
1 cup warm milk (110-115F.)
2 tablespoons Extra-Virgin Olive Oil
3 cups (12 ounces) or 340 grams Unbleached, All-Purpose Flour
1/4 teaspoon fine sea salt
Dissolve the yeast in the milk in the bowl of a food processor fitted with the dough hook. Let stand 5 minutes. Pour in the olive oil. Add the flour and salt and process the mixture until a ball of dough forms. The dough should feel soft and silky and not stick to your hands. Carefully remove the dough to a work surface and knead it a few times with your hands. Transfer the dough to a bowl. Cover with plastic wrap and allow to rise for 30 minutes. Meanwhile heat a non stick sauté pan over medium heat or heat an electric non-stick skillet to 350F. Punch down the dough and form it into an 18-inch long rope. Cut 9 two inch pieces from the rope and roll each one into a 7-inch circle. Poke the top of each round with a fork. Place the rounds in the pan or skillet and bake them until they begin to get brown specks on the underside. Turn the rounds over and bake the other side. As you bake them, transfer them to a cooling rack. The rounds should be thin and pliable. When cool they can be served with a variety of cured meats, olives, and cheeses.
Your question for the Grand Tour is: How big a circle is a round of Piadina bread?
email your answer to collectors.contest @ inbox.com (no spaces) with Grand Tour Stop #1 in the subject line.
Your next Stop #2 - Ally Blue's Mississippi setting at
http://ally-blue.livejournal.com/ beginning Monday, August 20th
Wednesday, August 15, 2007
Inspiration for The Crystal Flacon
When I was looking for inspiration for the crystal perfume bottle for Lucrezia, I wanted something rich and exotic. I found this gorgeous blue crystal bottle from the early renaissance. It would have fit perfectly in Lucrecia's palm.
It's all soft, feminine curves -- very sexy. I can just imagine it filled with the magical aphrodisiac perfume that Lucrezia used.
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