Her velvety hot chilli chocolate seduced me, her cornmeal porridge comforted me, her hot peppers thrilled me, her uses of bay, nutmeg and plantain intrigued me…
My obvious and enthusiastic appreciation for her cooking made her want to please me even more, I licked my fingers and she smiled…
I baked cakes and treats, showering her with sweet sugar loving…
I bake with precision, she creates with abandon…Together we make love with food.
When we first fell in love we quickly realized we were communicating that love through food.
That first flush of love was regularly fed and continued to grow. Now we are married and hoping to be feeding a baby sometime soon.
We’ve settled into an easy rhythm of nurturing each other, and of course feeding each other remains an intrinsic way of showing how we feel. As well as cooking for each other, we cook for friends and family and they love to share our recipes too.
She’s from the Caribbean, so is especially brilliant with spice, chilli, French & African style cooking. I’m from New Zealand and have learnt old-school baking from 3 generations of brilliant home cooks. We live in rural New Zealand on a big block of land near the sea with organic permaculture fruit and vegetable gardens, fish easily available and an excellent weekly farmers market nearby. I’m pescetarian, (I eat seafood and fish but no meat), she’s not. We try and be gluten free as much as possible.
Our names are reminiscent of the words Joyous and Crocodile, so we label our gifts: Joyous-Crocodile.
We hope you like our recipes and enjoy this insight into how we make love with food..
This blend of love and spice is delicious. I can’t wait to read more… and experiment 🙂
Thanks ma’am! Let us know if you try out any recipes.
Thanks so much for following & commenting on my blog earlier; I’m glad to have discovered yours too, and I’m following you back! 🙂
Yay. Glad you had the time to call by. I look forward to trying out some of your recipes. It’s nice to find another citrus addict!
Yes, same here! (I couldn’t live– I mean… cook– without lemons, and Paula’s the same way with limes!)
Do you use them a lot in your savoury cooking too?
Yes, all the time! Not to be too self-promote-y, but you can check out the citrus fruit section of my recipe index to get an idea for all the ways I use lemons: http://spontaneoustomato.com/recipes/#citrus
(And that’s not even all of them at all– I had to restrain myself from adding many more of my recipes to that section, which have nothing to do with citrus other than being brightened up by a giant squeeze of lemon juice just before serving.)
Mmmmm like on broccoli, yummmm. I think nearly every savoury recipe we make includes a squeeze of lemon or lime at some stage of cooking.