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Valentine's Day is just a couple of days away. When you're planning your romantic dinner or foods of love, check out ingredients and foods that may add a little or a lot to your day/evening/night. (the below list was compiled from the linked book.) Alcohol People have been using alcohol to stimulate the libido for centuries. But while a moderate amount of alcohol will reduce anxiety and release inhibitions one glass too many is more likely to put you asleep than put you in the mood. Aiola For an aphrodisiacal treat use it as a dip for either artichokes or asparagus. Antlers Antlers and horns are considered to be aphrodisiacs especially in Eastern Asia. Why? Because they resemble an erect penis. Antlers are ground up into a powder and sprinkled on food or into drinks. Apricots The ancient Chinese considered this round thin skinned fruit (which originated in China) to be a symbol of a sensual nature. Try feeding your lover fresh apricots which are available from May to July. Look for fragrant fruits with a red blush that gives slightly to pressure. Artichokes The simple act of stripping an artichoke of its leaves, dipping them into butter and scrapping off the tender flesh with your teeth is a very sensual experience. Simply cut off the artichoke's thorny tips, snap off the tough leaves, slice off the stem and rub with lemon juice. Steam until tender, about 30-60 minutes. Try dipping artichokes into curried mayonnaise, lemon or herb butter or vinaigrette. Asparagus Perhaps the most erotic member of the vegetable kingdom. In nineteenth century France bridegrooms were required to eat several courses consisting of asparagus, asparagus and more asparagus because of its reputed powers to arouse. The best way to eat this member of the lily family is steamed or boiled and dressed with butter, olive oil or Hollandaise sauce. Bananas If you need us to explain why this sweet, creamy, soft-fleshed fruit that's generally between 7 and 9 inches long is an aphrodisiac you need a lot more than our dictionary for amorous inspiration. Basil This flavorful herb is used in Voodoo love ceremonies in Haiti. Beef Meat works wonders on your libido and brain. After a high protein meal, your blood stream is flooded with the amino acid tyrosine. The chemicals made from tyrosine, dopamine and norepinephrine, trigger brain cells that enhance mental alertness and concentration. Beer Alcohol? Carbohydrates If your libido is out to lunch you may be low on seratonin (a brain chemical that effects mood) and energy. A carbo fix combined with a little tryptophan (an amino acid found in a variety of meat and dairy products) may increase seratonin levels, energy and desire. Cardamom According to traditional Indian herbal medicine, a nightcap of powdered cardamom that has been boiled with milk and mixed with honey can help cure impotence and premature ejaculation. Carrots This popular root vegetable, with its phallic shape and sweet flavor, was used to seduce lovers by Middle Eastern royalty. Caviar Caviar is considered an aphrodisiac for several reasons. Eggs are a symbol of fertility. Caviar, like Aphrodite who was born from sea foam, comes from the sea. Caviar, like many aphrodisiacs, is a very precious food that is reserved for special occasions. The best caviar is imported Beluga, and the best way to enjoy it is by the spoonful with chilled vodka or champagne. Less expensive varieties are great as a topping for roasted new potatoes, scooped out and filled with sour cream. Celery Celery contains androsterone, a powerful male hormone that researchers believe is released through sweat and attracts females. Champagne Bubbly is lovely and makes any time of the day or night special. The bubbles actually help the alcohol get into the blood stream a little quicker so you get a buzz on toute suite. You don't have to spend big bucks to enjoy a little bubbly. Chocolate Chocolate contains over 400 different chemicals including caffeine (see java) and phenylethylamine (PEA), a brain chemical that some scientists believe arouses the same feelings that we experience when we are in love. The Aztecs were the first chocoholics. They ground cocoa beans added spices and drank the bitter brew without sugar. Legend has it that Montezuma drank 50 cups of cocoa before entering his harem of several hundred women. In the mid 17th century chocolate developed a reputation as an aphrodisiac among chic Brits. Cloves This dried bud of an evergreen tree is one of the world's oldest, dearest and most expensive spices. Cloves were probably first used by the Chinese around 200 B.C. The word clove comes from the Roman word for tack, clovis. They were believed to have medicinal powers and still have a reputation as a powerful love food. Cloves have a warm, sweet almost peppery flavor that is frequently used to add character to cakes, fruit compotes, mulled wine and ham. Cucumbers It doesn't take a rocket scientist to realize why these cool vegetables are considered to be an aphrodisiac. Dates If you can't get one maybe you need to eat more dates. In Iran dates are used to help people who's sex life is withering. Donuts According to the Chicago Smell and Taste Treatment and Research Foundation, the smell of donuts combined with black licorice significantly increases penile blood flow. Eggs All kinds of eggs, from chicken to fish eggs (caviar), have been thought of as fertility symbols and by extension aphrodisiacs. Fennel The Greeks and Hindus considered fennel to be a potent sexual stimulant. A Hindu formula for sexual vigor includes: fennel juice, honey, ghee (clarified butter), sugar and licorice. In the Mediterranean fennel soup is thought to increase sexual desire. Figs One of the sexiest fruits on the planet. These plump, soft, sweat, luscious beauties come from one variety of the ficus tree which probably originated in Asia Minor and is one of the oldest edible plants. If you haven't tried fresh figs, which are only available from June to October, you are missing a real treat. Try feeding them to your lover drizzled with a little cream and a sprinkling of sugar. Or, serve figs with sliced melon or pears and prosciutto as an appetizer. Fish Aphrodite, the goddess of love was born from sea foam, so in general any type of seafood is considered to be an aphrodisiac. The high phosphorus and iodine content of seafood may actually have a beneficial effect on sexual potency. Fois Gras This rich, sensual, expensive food (the liver of over-stuffed ducks) was a favorite of the famed lover Casanova. Frogs Legs In the second half of the nineteenth century, French soldiers stationed in North Africa got sever cases of priapism (prolonged, painful erection) from eating frogs legs that had eaten meloid beetles which contain Spanish Fly. Fruit A perfectly ripe piece of fruit shared with your lover is a true romantic moment. Garlic This pungent member of the lily family has been used to treat a wide variety of illnesses from the common cold to heart disease. Garlic has been used as an aphrodisiac by the Egyptians, Greeks, Romans, Chinese, and Japanese. Ginger This pungent root has been used for centuries, both internally and externally, throughout Asia and India as a powerful aphrodisiac. To combat impotence Indian herbalists recommend eating a mixture of ginger juice, honey and half-boiled eggs. In Europe, young maidens baked and ate ginger bread men believing the ritual would bring them a husband. Ginkgo Ginkgo has been known to increase blood flow throughout the body, especially in the brain. It may also increase penile blood flow resulting in better erections. Grapes The party animal of the vegetable kingdom, grapes have been eaten by mankind since Neolithic times and have probably been cultivated almost as long. Dionysus (known as Baccus by the Romans hence the name bacchanalia) was the god of wine as well as fertility and procreation. Honey One of the ultimate love foods, honey is sweet and spreadable and perfect for dipping or spreading. The word honeymoon derives from the ancient custom that for the first lunar month after marriage a newly married couple would drink mead (honey wine). Some cultures spread a little honey on the palms of the bride and groom and have them lick it off each other to ensure a sweet life together. The Egyptians offered honey to the God of fertility, Min. Ice cream Cherries Jubilee. Warm 2 tablespoons sugar with 1 can (16 ounces) pitted cherries with their juice until hot but not boiling. Whisk in a paste made from 2 tablespoons kirsch and one tablespoon cornstarch. Heat until hot, not boiling. Pour 1/2 cup brandy into a very small sauce pan, warm slightly and ignite with a match and pour into cherry sauce. Spoon sauce over vanilla ice cream and enjoy. Java Fatigue can really squash romance. A quick jolt of java can perk you up and put you in the mood for amour. Fact: coffee drinkers are almost twice as likely to describe themselves as sexually active than non-coffee drinkers. Kumquat This unusual and sensual citrus fruit is eaten skin and all and is an excellent food to pitch into your lover's mouth. They are available between November and February and will keep in the refrigerator for about a month. Lamb Rack of lamb for two is one of life's most romantic foods. Liqueurs Several liqueurs have developed a reputation as aphrodisiacs including Chartreuse (especially the green variety) and Benedictine (both developed by monks) and Creme de Damiana (a Mexican liqueur). Lobster This is a very sexy food to eat. You rip the flesh apart with your hands and dip in butter. Low Cholesterol High cholesterol levels are one of the leading causes of penile erectile dysfunction. In fact, men with high cholesterol levels have almost double the chance of having trouble getting an erection. While an occasionally high fat indulgence is fine, we advocate eating a low fat, high fiber diet most of the time to help keep cholesterol levels low and erectile function high. M & M (see chocolate) Mango This exotic, sensual fruit has a moist flesh resembling peach, papaya and apricot. There are hundreds of varieties of mangoes which are extremely popular in India, Mexico and the Caribbean. Fresh mangoes are available from May to September. Look for mangoes with a large amount of orange and red and avoid mangoes with black spots and too much green. Ripe mangoes are messy, juicy and luscious. Nutmeg This fragrant spice has been prized by Arabs, Greeks, Hindus and Romans as an aphrodisiac. In India, a combination of nutmeg, honey and a half-boiled egg is eaten an hour before sex to prolong love making. Nuts Whether you prefer walnuts, almonds or macadamias, nuts have had a reputation as aphrodisiacs for centuries. During harvest festivals in Rome, maidens passed out bowls of nuts as symbols of fertility. Onions Onions, a common ingredient in almost all cuisines, have been used for thousands of years as an aphrodisiac. Onions are recommended in both ancient Hindu and Arabic texts on the art of making love. In France, newlyweds were served onion soup the day after their wedding to restore sexual vigor, and Egyptian priests abstained from onions because of their lusty reputation. Oysters One of the world's classic love foods. Legend has it that Casanova ate 50 raw oysters every morning in the bath tub using a beautiful woman's breasts as a plate. Oysters are very high in zinc. Research has found that a low sperm count is connected to low zinc levels. Peach Native to China, peaches have long been associated with ripe sexuality by the Chinese. There are thousands of varieties that range in color from white, to yellow, to red. Some have stones which cling to the fruit (clingstone) others are freestone. Domestic peaches are available from May to September, but they are really best from June to August. The best peaches have a wonderful aroma and give in to slight pressure. Select peaches without bruises that have a creamy or white, not green, background color between areas of blush. Pepper According to The Perfumed Garden (an ancient Arabic love manual), ground pepper mixed with cardamom or lavender, galanga, musk, honey and ginger is a potent topical aphrodisiac for men. In India pepper corns are crushed with almonds, mixed with milk and consumed as an aphrodisiac. Pine Nuts These nuts (actually seeds of the pine tree) have been used as an aphrodisiac throughout the Mediterranean and the East. The Roman poet, Ovid, included pine nuts in his list of aphrodisiacs. The Perfumed Garden, (an ancient Arabic love manual), contains many references to pine nuts including this prescription to restore a man's sexual vigor: "A glass of thick honey, plus 20 almonds and 100 pine nuts repeated for three nights." Pomegranate This deep red fruit is recommended in the Karma Sutra (an Indian love making manual) as an erotic aid. Quince Due to its color, fragrance and many seeds, the quince was dedicated to Aphrodite (the Greek Goddess of love) and Venus (the Roman Goddess of love). Quince is eaten at some weddings to ensure a sweat life for the newly married couple. Some say quince was the fruit that tempted Eve. Rice Rice is a symbol of fertility and a staple food in Asia. In some cultures if a man and woman eat out of the same rice bowl it is a declaration of their engagement. Rice is thrown at wedding ceremonies for good luck and many children. Roses Roses are by far the most popular flower given to lovers. Roses have been used for centuries in love potions and the petals are edible. (Just make sure those you eat are grown without chemicals.) Sprinkle petals in a salad or spike vanilla ice cream with a few drops of rose water which is available in Middle Eastern and Indian markets. Saffron This expensive spice has been reputed to work like a sex hormone and make erogenous zones even more sensitive. Saffron is made from the dried stigmas of a type of crocus. About 225,000 stigmas are needed to make one pound of saffron. (Each crocus has about 3 stigmas which must be picked by hand.) Try adding a pinch of saffron to Mediterranean, North African or Middle Eastern grain dishes such as Paella, a traditional Spanish rice dish that contains sausage and seafood. Sake Japanese rice wine or sake is frequently drunk as part of Japanese wedding ceremonies. In the orient rice is a symbol of fertility. Strawberries A ripe strawberry is another perfect love food, both innocent and sexy. Try dipping them in chocolate, sour cream and brown sugar or whipped cream. Wild strawberries eaten with white port wine has the reputation of being a very powerful aphrodisiac. Sweet Potatoes Sweet potatoes are reputed to expand your ability to give and receive love. In late 16th century Europe sweet potato tarts were recommended to increase sexual desire. Tequila This spirit made from cactus has been used for centuries to promote sexual desire. Tomatoes Known as love-apples by the French, the humble tomato may have been the real culprit that got Adam and Eve kicked out of Eden. Fresh, ripe tomatoes, locally grown and eaten in season are a very seductive food. Try them with a little fresh mozzarella cheese and some basil. Tomatoes are rich in the phytochemical lycopene which can help prevent prostate cancer. Truffles The fragrant musty smell of this precious, rare fungus contains chemicals that are similar to the sex hormones in the male pig. (Ok everyone, make your male pig jokes here.) According to the famed French gastronome Brillat-Savarin: "Whoever says 'truffle' utters a great word which arouses erotic and gastronomic memories." Turnip Iranians use this vegetable to rekindle a dwindling sex life. Unagi Unagi, or raw sea eel, is a popular Japanese aphrodisiac. In America, it's a popular item on sushi menus. Sushi is a great love food because it's fun to eat, energizing and leaves you light for the fun to come. Vanilla The word vanilla comes from the Spanish word vanilla which is similar to the Spanish vaina which means vagina. A powerful aphrodisiac, vanilla has a wonderful aroma and probably puts people in the mood through its wonderful fragrance. Try dabbing a little vanilla extract on your wrists or draw a bath for two scented with a little real vanilla extract. Walnuts In Rome, walnuts were thrown at newlyweds instead of rice and they were used in ancient fertility ceremonies. Walnuts have also been used in Italy and France to intensify desire. Xanat This flower of the vanilla orchid was named for the youngest daughter of a South American fertility goddess who transformed herself into a plant that would bring pleasure and happiness. (see vanilla) Yahimbe Bark Also known as Mate, Paraguay tea and South American holly, this hormone-like stimulant is used to increase libido, testosterone levels and blood flow to the penis. Don't look for it on grocery store shelves. It is sold as a dietary supplement. Zinc Zinc is linked to both fertility, sexual desire and potency. Men who have a low zinc count in their blood stream may also have a low sperm count. Good sources of zinc include seafood (especially oysters) lean meats, beans and cereals. Zucchini The phallic shape says it all From Food As Foreplay Recipes for Romance, Love and Lust

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From an article in the February 14, 2006 L.A. Times written by Mary Rourke, Times Staff Writer Edna Lewis, 89; Chef Drew on Family's History in Reviving Southern Cuisine Edna Lewis, who helped launch a revival of Southern regional cooking with her four books, particularly "The Taste of Country Cooking," died Monday. She was 89. Lewis died of natural causes in her sleep at her home in Decatur, Ga., Scott Peacock, a longtime friend and Lewis' housemate in recent years, told The Times. She had been in failing health for several years and suffered from dementia. The granddaughter of freed slaves in Freetown, a Virginia farming community, Lewis had an eclectic career working as a restaurant chef, a pheasant farmer and a cooking teacher, among other things. But her cookbooks brought her national recognition. Along with "The Taste of Country Cooking" in 1976, she wrote "The Edna Lewis Cookbook" in 1972 and "In Pursuit of Flavor" in 1988. She and Peacock wrote "The Gift of Southern Cooking" in 2003. "Edna was a very important voice for her knowledge of Virginia-style Southern food and cooking," Judith Jones, Lewis' editor at Alfred A. Knopf publishers, told The Times in 2003. "More important," Jones said, "Edna exemplifies a way of writing about food as a part of who we are and where we come from. It is food writing as memoir." Some food experts referred to Lewis as the leading African American female chef. Others placed her as the dean of all Southern cooking. Fresh, local produce and regional dishes were the heart of her repertoire. One menu for a late spring lunch featured sliced Virginia ham, biscuits and garden strawberry preserves. "Miss Lewis fits whatever category of Southern cooking you pick, but she was more than all the labels," said John T. Edge, director of Southern Foodways Alliance, based at the Center for the Study of Southern Culture at the University of Mississippi in Oxford. In several of her books, she wrote about her early years in Freetown. Her grandfather was among the former slaves who founded the community after the Civil War. Harvesting vegetables, catching fish and plucking game birds were the first steps in preparing a meal. "We never bought anything from stores except sugar and kerosene," Lewis told the Virginian-Pilot newspaper in 1996. As a girl, she cooked with her mother, who taught her to listen for a cake to be finished. "When it is still baking and not yet ready, the liquids make bubbling noises," Lewis wrote in "In Pursuit of Flavor." Lewis' father died when she was 9. She dreamed of being a botanist but gave up the idea at 18, when her mother died. She moved to New York City looking for work in the early 1940s. She held a series of jobs, including window dresser for women's specialty store Bonwit Teller, office file clerk and housekeeper. She often cooked for her friends. One of them, John Nicholson, owned an antique shop. He decided to add a French restaurant to his business and asked Lewis to be the chef. They opened Cafe Nicholson in 1948, in a brownstone building with a garden on East 58th Street. Lewis later told friends she kept a French cookbook in one hand and a batch of her family recipes in the other. "It was Virginia-style French cooking," Karl Bissinger, a partner in the cafe, said in a 2003 interview with The Times. "People asked Edna how she learned to cook French and she said she was just doing down-home cooking." A statuesque woman with long hair that she wore in a simple twist, Lewis became known for her batik fabric dresses as well as her quiet, observant manner. She rarely spoke of her personal life. She was proud of her heritage but showed it in subtle ways, Jones said. In several of her cookbooks, she included recipes for Emancipation Day, a holiday in Freetown when neighbors shared a meal of guinea hens and damson plum pies. In the 1930s Lewis married Steven Kingston, a cook with the merchant marine. They were political activists who joined the Communist Party. "I was a radical," Lewis told Bon Appetit magazine in November 2001. She worked in the office of the Daily Worker, the Communist newspaper. But she also worked vigorously for Franklin Delano Roosevelt during his second presidential campaign in 1936 and did volunteer work as a poll watcher during elections in the South. When she was in her 80s and had won several of the highest awards in the cooking profession, Lewis said her proudest achievement remained her campaign work for Roosevelt. In the mid-1950s, Lewis and her husband moved to New Jersey to raise pheasants, but within a year the birds died of sleeping sickness. Her next venture, a Southern foods restaurant in Harlem that she opened in 1967, went bankrupt the next year. "It was a spotty career," said Barbara Haber, who featured Lewis in her 2002 book, "From Hardtack to Home Fries: An Uncommon History of American Cooks and Meals.""If an opportunity came, Edna went with it," Haber said. "She didn't have a career plan." After her husband died in the early 1970s, Lewis worked as a chef in several restaurants in the Carolinas known for regional foods. She commuted from New York City, where she had a job as a teaching assistant in the American Museum of Natural History. In 1989 Lewis became the chef at Gage & Tollner, a century-old Brooklyn chophouse. She expanded the menu to include some of her own recipes

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Tonight I performed a scaloppini casserole with eggplant based viable breezily sliced frustration breast. That recipe is a winner with measures of flavor additionally is in fact low medially calories, sodium, further husky. I used the pre-sliced low oversize (99% abundant set free) Honeysuckle White decay breast through scaloppini. This recipe hatchs 6 servings plus has one 210.42 calories, 28.61 g protein, 16.53 g carbohydrates, 2.4 g immense (.91% towering), furthermore 128.67 mg sodium. Ingredients 1 eggplant-small, cut into slices 1.25 lb. turkey breast sliced 1/4'” thick 1 lemon-juice only 1 sweet onion, chopped 1/3 C flour Onion powder to taste Garlic powder to taste Ground pepper to taste 6 mushrooms-sliced .25 C Balsamic vinegar 1 Can diced tomatoes-no salt added 1 t. Italian seasoning ½ C Mozzarella cheese-shredded, part-skim Preheat oven to 350 degrees. Marinate the turkey slices in the juice of one lemon for at least 1 hour. Meanwhile, slice and chop the mushrooms and onions. Slice the eggplant to cover the bottom of a casserole dish, brown the eggplant in a large skillet sprayed with olive oil pan spray at medium-low heat until soft and place in an olive oil sprayed casserole dish. Mix the flour, onion powder, garlic powder, and ground pepper, and dredge the turkey slices through the seasoned flour. Spray the skillet you used for the eggplant with olive oil spray, and brown the turkey slices, about 1 minute per side. Place the turkey slices on top of the eggplant. Spray the skillet again and add the onions. Using a wooden spoon, scrape up any bits of turkey and flour while stirring the onions, add the mushrooms and saut cialis cheap viagra cheap cialis generic cialis

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