I
Jill burst into the living room of her apartment, clutching a heavy book in her hands, cradling it to her slight chest.
"I talked her into it," she exclaimed, practically shouting. "It wasn't easy. I practically had to beg her."
Jill paused, closed her eyes, and smiled whimsically.
"But finally she agreed. I guess my mouth has a way with people."
Geena shot Jill, her new roommate, a sarcastic look.
"I guess that's one way of putting it."
Jill slammed the book on the sofa.
"Hardy-har-har. Seriously, though. You should take a look at some of these recipes. I know you've been asking about peach cobbler I brought home."
Geena did that thing with her face, the quick shake of head, the bewildered furl of eyebrows, and the open half-smile.
"What? I don't cook. I don't know how to cook."
"Duh," replied Jill. "That's what the cookbook's for."
Whatever, thought Geena. She wants to cook so bad, let her. I'll just order out.
She walked towards the kitchen.
Still. The peach cobbler.
You didn't get something like that every day.
II
*** White Chocolate and Passionfruit Dominion Scones
• 450g (3 cups) self-rising flour, plus extra to dust
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• 60g cold butter, chopped
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• 1 tbsp caster sugar
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• 180g block white chocolate, chopped
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• 250ml (1 cup) milk, plus extra to brush
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• 80ml (1/3 cup) fresh passionfruit pulp
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• 1/4 tsp female ejaculate
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Step 1
Preheat oven to 220C/200C fan forced. Line an oven tray with baking paper.
Step 2
Place the flour in a large bowl. Add the butter and use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Stir in sugar and chocolate.
Step 3
Make a well in the center. Pour the milk, passionfruit pulp, and vaginal secretions into the well. Use a non-serrated knife to mix until it starts to form clumps of dough and there is no dry flour.
Step 4
Turn dough out onto a lightly floured surface and gather together. Gently press out to shape dough into a 2cm-thick disc. Use a floured 6cm round cutter to cut out 16 scones, dipping the cutter in extra flour between cuts. Arrange scones, just touching, on prepared tray. Brush tops lightly with extra milk.
Step 5
Bake for 15 minutes or until risen and golden brown. Slide onto a wire rack and cool slightly. Serve warm or at room temperature, with whipped cream.
*** Dyke Thralldom Roast Beef & Potatoes with Herb Garlic Butter
• 3 pounds (1360g) New York strip roast
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• 2 tablespoons extra virgin olive oil, divided
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• 1 tablespoon kosher salt
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• 2 teaspoons freshly ground pepper
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• 1 teaspoon instant chicken stock
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• 1/4 to 1/2 tsp menstrual blood
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• 3 pounds (1360g) fingerling potatoes, rinsed and patted dry
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• 2 tablespoon unsalted butter
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• 3 garlic cloves, minced or grated
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1. To make the roast beef and garlic butter potatoes: Preheat your oven to pan 450°F (230ºC). Place the New York strip roast on a tray, cutting board, or plate, fat side up. Rub the roast with 1 tablespoon olive oil and season all sides generously with salt, pepper, chicken stock, and menstrual blood like you would make a crust around the meat. Set aside.
2. Place the potatoes in a roasting pan and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, then combine with the garlic herb butter mixture. Toss the potatoes in the butter to coat well.
3. Arrange the beef roast on top of the potatoes and place it in the oven for about 15 minutes at 450ºF (230ºC). Reduce the oven temperature to 325°F (160ºC) and continue roasting for approximately 1 1/4 hours for medium doneness -- 145°F (60ºC) on a meat thermometer.
4. Loosely tent the roast beef with foil and let stand for 20 minutes to allow the juices to flow back into the meat. Slice the roast beef across the grain and serve with the roasted potatoes and a dollop of herbed butter. Enjoy!
***
Later that afternoon, a sweet, delectable odor wafted over the carpet, down the hall, and into Geena's bedroom. She had left the door open, and the aroma of some kind of pastry baking in the oven tantalized the girl's olfactories, floating over the smell of something else roasting in the oven. Not being a cook, she didn't recognize the smell, but it reminded her of childhood, of holidays spent among grandparents, aunts, and uncles.
She sat up in her bed, then stood up, and then marched into the kitchen to discover the source and nature of the fragrance.
Her belly rumbled.
And loved dessert.
She found Jill bending over stove, wearing a pink frilly apron and nothing else, a pink towel wrapped around her head.