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diva dish with diane brown
lavender dreams
When
I was single, I used lavender as a litmus test. You see,
I once made a dish with herbs de Provence, the classic
French herb blend of rosemary, parsley, basil, sweet marjoram,
thyme, and most importantly, lavender, for a potential
paramour. Ready for the pounce at the end of the humble
feast I'd prepared, I asked the fatal question. “How
did you like the chicken?” I hopefully queried. “Strange,”
he said, “ it reminded me of soap.”
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Suddenly my feelings for him ran cold. Lavender, in
my romance-infused, Vaseline-lens-cap-smeared vision,
is the ultimate turn on. It's a Merchant-Ivory film,
redolent of Elizabethan gardens and frolicking maidens.
It amuses all of the senses with its dreamy perfume,
fuzzy purple flowers perfect for tickling and heady
floral taste. In my opinion, a man who only thought
of bathing products when faced with the allure of lavender
was oppressively unimaginative.
History has it that in order to keep Napoleon's interest,
Josephine would have him drink a concoction made from
lavender and chocolate every night. This became his
favorite drink, and no wonder, with the double dose
of aphrodisiac magic involved. Whip up your own dream
inducing evening with this menu for two:
Broiled
Chicken Breasts with Fresh Rosemary, Lavender and Lemon
Zest
Lavender
Crème Brûlée
*
For more lavender recipes, check out Fork
Me, Spoon Me: the sensual cookbook.
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