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It's almost Valentine's Day -- let's have 'Intercourses'!
Published: 2/10/2012 5:06 PM
Last Modified: 2/10/2012 5:09 PM


"Intercourses -- an Aphrodisiac Cookbook" by Martha Hopkins and Randall Lockridge is a must-read for those of you struck by Cupid. Or those of you, like me, who just like to look at pictures of food.

"He made me a margarita, fluffed up my favorite chair, put on some Ruben Blades, and brought over a bowl of black bean salsa and chips. That's why I love him." -- some girl named Amy about her husband, Steve

I don't blame you, Amy. Not surprisingly, I am ALL about people who bring me food, especially if it accompanies tortilla chips. Who's Ruben Blades, though?

Anyway, that sweet little quote came from "Intercourses -- an Aphrodisiac Cookbook" ($24.95, Terrace), which food writer Nicole Marshall Middleton loaned me for a day -- and, of course, I've kept for two weeks. Oopsie.

I used the book a while back for a story on edible aphrodisiacs, similar to one I wrote for Saturday's Scene section. For it, I scored a few recipes from the Cheese Wench herself, Amanda Simcoe, as well as one or two from Hillcrest dietician Cassie Wrich.

As I didn't have room to include one of my favorite recipes from the book in this weekend's article, I thought I'd share it with you now.

Billed as "warm and sensuous," this dessert of wine-soaked cherries and pears lives up to that description and fittingly serves two. The writers even advise it can be used ... Well, let's just say "creatively." Personally, I just eat the dang thing and pretend it just serves 1.


Wine-Soaked Cherries and Pears over Pound Cake


1/2 cup red wine (the better the wine, the better the dish)
1/2 cup sugar
Zest of 1/2 lemon
3/4 pound cherries, pitted
2 pears, peeled and sliced
2 thick slices pound cake
Softened butter to eat while you're cooking (kidding -- it's to taste in the dish)
Whipped cream for topping or whatever you feel like using it for, I imagine

1. Combine the wine, sugar and lemon rind in a medium saucepan. Stir until the sugar dissolves.
2. Stir in the cherries. Bring to a boil, reduce heat, and simmer for 10 minutes. Stir in the pears, and simmer for an additional 5 minutes.
3. Spread the pound cake with butter, and toast to a golden brown. Generously spoon with fruit and juices over the cake. Serve warm, topped with a dollop of whipped cream.

If you want a copy of this book, and you have trouble finding it in stores, ask your favorite book seller about "The New Intercourses," a 10th anniversary edition of the original.

Peace, love and things soaked in wine ... XOXO


Reader Comments 3 Total
Barf-Bag (last year)
I usually have intercourse 4-5 times a week
Mar (last year)
A very poor choice of words Jason.
Two Cents (last year)
Grow up, Jason.
3 comments displayed


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Living Wright

While other kids were watching "The Smurfs," Scene Writer Jason Ashley Wright was tuned in to "Style with Elsa Klensch." By fourth grade, he knew he wanted to write, and spent almost three years publishing a weekly teen-oriented magazine, Teen-Zine -- circulation: 2. After earning a degree in journalism from the University of Southern Mississippi, he became the medical reporter and teen board coordinator for the Hattiesburg (Miss.) American, a Gannett newspaper. Eight months later, with visions of Elsa dancing in his head, he applied for the fashion writer position at the Tulsa World, where he began working on Aug. 3, 1998. He is now a general assignment reporter for Scene.

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