Chef R.G. Emanuelle and sous chef Andi Marquette locked themselves in the kitchen to create a menu that would explore the sensuous qualities of food and illustrate how the act of preparing and eating it can engage many more senses than simply taste and smell. They gathered a great group of cooks who put together an array of dishes, and they present to you here a menu that ranges from sweet and romantic to sultry and seductive, from relationships enjoying a first taste to those that have moved beyond the entrée.
Each story also ends with a recipe. Some of these require cooking implements while others are whimsical accompaniments that don’t require cooking at all—at least not in the traditional sense. After all, food serves as more than sustenance—it’s a trigger for love, laughter, sex, pleasure, and carnal and sensory satisfaction. Whatever your palate prefers, you’re sure to find something tasty here.
“Crème Brûlée”, by Sacchi Green
The newcomers seemed to be busy building a fire of driftwood on the beach. I moved my car to the far end of the parking lot. In the glow of the overhead light I leaned over the front seat into the back to get y treasures out of the chilly container. Raf took the opportunity to knead my upturned butt and tease between my thighs, but with a steel-willed effort I got the ramekins safely onto a towel folded on the front seat between us.
“Crème brûlée!” I said triumphantly. “Have you ever had it?”
“Just seen it on restaurant menus a time or two without paying attention. What’s it mean? Bruised cream?”
“That sounds intriguingly kinky, but no. More like broiled cream. The top is covered with raw sugar, melted under a broiler or a propane torch, and then it hardens like glass.” I dug some plastic spoons out of the side pocket on the door where I tend to shove them when I get drive-through coffee.
“Dig in,” I said, knowing what would be likely to happen. Raf’s spoon broke on the mottled golden surface.
“You’re the stonecutter in this crew, she said. “You do it.”
I took out my pocketknife, covered it in plastic wrap that had protected the desserts, and brought it down hard on one sugar-glazed portion. Cracks rayed out, letting glimpses of the inner custard show through. “That’s yours. Now you break my shell.”
She did it with one hand, while the other pulled my head close for a long, sensuous kiss. Finally, she pulled away. “So did I break through?”
I couldn’t even remember whether we’d done anything as slow and sweet as kissing last year. “Oh, yeah.” I was breathless. “No shell left at all.”
“Looks like some crunchy bits left in the dishes.” She took my spoon and scooped up some of the rich creamy custard along with fragments of sugar glaze. “Mmm. Now I know what you see in this. Such rich, smooth cream inside that stony exterior.” She took another bite, then offered me one. We alternated with the spoon, feeding each other, until the last bites were accidentally-on-purpose smeared across our lips. The licking and kissing that followed got us so revved up that driving all the way back to Wellfleet without relief was out of the question, so I pulled off at the Pilgrim Springs Trail parking lot, mercifully unoccupied.
Call for SubmissionsOrder Up: A Menu of Lesbian Romance and Erotica
Chef R.G. and sous chef Andi have fired up the burners again and are looking for more cooks for the kitchen! In this follow-up volume to the Lambda finalist anthology All You Can Eat: A Buffet of Lesbian Romance & Erotica, you are invited to submit your best food-related story. Whether it’s a romantic homemade dinner, a randy romp with a stranger, or slow-burning attraction, tell us a tale that we will want to devour.Guidelines:
Word count: 3,500-5,000 words.
Payment: USD 50.00, plus two contributor’s copies
Editors: R.G. Emanuelle and Andi Marquette
Deadline: August 1
Publication date: November 2015
Rights: None-exclusive First English Anthology Rights for a period of five years, plus First World Anthology Rights
Format: Times New Roman or Arial, 12 pt, single-spaced, saved as a Word or RTF file. Number your pages.
In the body of your e-mail AND on first page of your story, include story title, author name, pseudonym, address, phone, e-mail address, and word count.
E-mail submissions and questions to: email@example.com
Original, unpublished stories only. We will not accept reprints.
All forms of erotica and romance are acceptable, with the exception of bestiality, incest, and rape. Characters must be at least 18 years old.
Stories must incorporate food and/or cooking in some way and, yes, it may take place in a food-related setting (restaurant, kitchen, etc.).
Female characters can identify as lesbian, heterosexual, bi, or male-to-female, but the sex/romance must be F/F.
We encourage the inclusion of an original, unpublished recipe that is appropriate/relevant to the story in some way. It will be included at the end of your story and will be part of your word count if you do include one. The simpler and shorter the recipe, the better. All recipes must be your own. We will not accept recipes taken from other sources – i.e., books, magazines, blogs, websites, etc. (Note: If you want to use someone else’s – such as your mother’s or grandmother’s–original recipe, we will need express written permission from that person.)
Give us your best original work. We want well-crafted, polished stories with interesting characters and strong narrative. Don’t just give us a quickie hook-up in a 7-Eleven bathroom over a doughnut. Don’t just have your character whip a zucchini out of the nightstand. Be creative. Combine your love of food, sex, and romance in a story that will crank up the heat beneath your readers. Whether you can barely boil water or are you ready for Iron Chef, we want you to cook something up for us. Fast food or gourmet meal—what’s your pleasure? We hope you show us.
Andi Marquette is a native of New Mexico and Colorado and an award-winning mystery, science fiction, and romance writer. She also has the dubious good fortune to be an editor who spent 15 years working in publishing, a career track that sucked her in while she was completing a doctorate in history. She is co-editor of the forthcoming All You Can Eat: A Buffet of Lesbian Erotica and Romance. Her most recent novels are Day of the Dead, the Goldie-nominated finalist The Edge of Rebellion, and the romance From the Hat Down, a follow-up to the Rainbow Award-winning novella, From the Boots Up.
When she’s not writing novels, novellas, and stories or co-editing anthologies, she serves as both an editor for Luna Station Quarterly, an ezine that features speculative fiction written by women and as co-admin of the popular blogsite Women and Words. When she’s not doing that, well, hopefully she’s managing to get a bit of sleep.
R.G. Emanuelle is a New York City native currently based in Brooklyn. Her university degree in English and literature propelled her into publishing, where she spent 20 years as an editor, typesetter, and graphic designer. She expanded into freelance writing, and eventually published her first novel, Twice Bitten, in January, 2013, in the wake of several published short stories. When she’s not writing or editing, she can usually be found cooking or developing recipes, as she is also a culinary school graduate.