欧宝娱乐

“If you feel all damp and lonely like a mushroom, find the thick, creamy soup of joyfulness and just dive into it in order to make life tastier”
― Munia Khan

“Now there's a place I didn't cover. Maybe I should."
"Maybe you should---oh!" She gasped and bucked as I leaned down and lapped at her breast, flicking her nipple. God, she tasted good, sweet woman and creamy lemon. I sucked her deep into my mouth, loving the way she groaned and writhed.
Not letting go, I pulled back, tugging at her breast until her nipple freed with a decadent pop. Then moved on to her other breast, taking my time, nuzzling and licking until my lips were covered in cream, and she begged and whimpered for more.
A dollop of lemony confection slid down the plump curve of her pretty tit, and I chased it with my tongue, slurping it up, licking her nipple once more because I could. And then I did it again.
Her arm wound around my neck, urging me farther down. "Get messy with me, Lucian."
She was beautiful, flushed and fevered with her need.
"Yes, ma'am." I eased over her, my dick finding her waiting sex, and pushed into that perfect spot. We both groaned, our bodies sliding on slick buttercream. My mouth found hers, and she devoured me, her thighs clasping my hips, body working with mine.
I thrust deep and steady, reveling in the feel of her. It felt so good my body flared hot and cold and hot again. "I fucking love fucking you.”
― Kristen Callihan, Make It Sweet

“What intense deliciousness! Both the tender chicken meat and its light juices are soaked in rich and creamy egg! The inside of the meat is still tender, while the outer skin is crisp and robustly flavorful! It was cooked in a way perfect for taking advantage of the luxury Jidori chicken's qualities!
The sauce is a simple one of eggs and cream seasoned with a bit of salt and pepper and heated to a thick creaminess in a hot water bath. With a touch of turmeric to give it a pleasingly vibrant yellow color, it's become a thick and creamy scrambled-egg sauce! Floating in it are crumbles of specially made rice crackers! Freshly steamed rice, sesame oil, minced squid and a pinch of salt were thoroughly combined, molded into thin rounds and then toasted to crispy perfection.
"The layered textures of the crunchy yet creamy sauce play amazingly off of the tenderness of the chicken!"
Chicken, egg sauce and rice crackers! Those three things do technically make this a chicken-and-egg rice bowl!”
― Yuto Tsukuda, 食戟のソーマ 30 [Shokugeki no Souma 30]

“Shawn reaches across the counter with the spoon, and I taste the creamy potatoes, rich and delicious, with just the perfect amount of tartness from the sour cream. I roll my eyes in ecstasy.”
― Stacey Ballis, How to Change a Life

“I make the creamed spinach, as close as I can get to the memories I have of eating it at Lawry's Steak House with my parents when I was a little girl. My secret is mascarpone, which I stir in just at the end, to up the creamy factor and give it a little bit of tang.”
― Stacey Ballis, Out to Lunch

“Livia placed a ball of wet newspaper on the table, and proceeded to unwrap it. "What's that?" he asked.
"Mozzarella cheese, of course. It's like the burrata you had before, but different."
"It's soft," he said, pushing his fork into the piece she passed him.
"You've never eaten mozzarella?" she said incredulously.
"In England, we only have three cheeses," he explained. "Cheddar, Stilton and Wensleydale."
"Now you're making fun of me," she sniffed.
"Not at all." He put some of the milky white cheese into his mouth. "Oh," he said. "That's rather good, isn't it?" It was so soft it melted in his mouth, but the taste was explosive- creamy, and cuddy, and faintly tart all at once.”
― Anthony Capella, The Wedding Officer

“Tortilla, crispy. Pork, savory. Squash, sweet. Fontina, gooey and salty. Chimichurri, peppery and green and bright, with some acid. Crema, tart and creamy and cool. And goat cheese..." He trails off.
"What does the goat cheese bring to the party?"
"Well, it's creamy, but the crema gives enough creaminess. So the goat cheese fights with it a little bit, overwhelms it, sort of makes the flavor... blurry?"
He's such a badass. "That's a good word for it, Ian. Anything else?"
He takes another bite. "I'd probably do the crema like the chimichurri, just a last-minute drizzle on top instead of underneath with the schmear... it's making the underside of the tortilla lose its crisp."
"That's a good catch. What is our rule about presentation?"
He grins and recites it like a catechism. "Presentation is important, but our mouth better be the happy one in the end. It needs to taste even better than it looks.”
― Stacey Ballis, How to Change a Life

“Hold still."
Emma squirmed again, her lush lips curving in a smile as she gazed up at me coyly. "But it tickles."
My dick pulsed, sheer lust twisting my insides up in knots. But I kept my hands steady. "Almost there."
I piped another series of rosettes along the curve of her breast, heading for the pretty little pouting nipple, now deep pink and stiff. Her breath hitched, and I gave her a wicked smile. "Be good, or I won't lick it off."
"Liar. You can't wait." She was laid out on my bed, wearing nothing but the lemon-buttercream flowers and swirls I'd decorated her lovely body with.
"Guilty as charged." My mouth actually watered with the need to taste her, mix her flavors with my cream. Fuck up into the tight, silky-hot clasp of her body, where it felt both like home and the best pleasure I'd ever had in my life.
My hand shook a little as I circled her perky nipple, choosing to highlight rather than cover it. Emma bit her bottom lip, her lids lowering as she subtly arched into the tip of the pastry bag. Heat rippled through me, and I tossed the buttercream aside.
"Now, where to start?" I wanted it all at once. Every delectable inch of her. Always. All the time.
Impatient and aching, I stroked my shaft, keeping the hold light lest I blow now. Because nothing looked more delicious than Emma Maron spread out before me, smiling in that way that said she was all mine.
Happiness warred with lust, making for a heady cocktail in my veins. I had Emma right where I wanted her----with me. Everything else took a back seat to her and the way she watched me palm my dick, all greedy need and anticipation. It fueled my own.”
― Kristen Callihan, Make It Sweet

“A world where every cow gets its chance to shine is the creamiest world indeed!”
― Dipti Dhakul

“These are all winter melons. This one is called "old lady melon." It is very sweet, very soft,' Karim said, running his hand over the melon's tight folds.
Round as a football, heavy and full, its skin was ribbed like thick corduroy, its wrinkly stalk curved as a coat hook. Taking his knife, Karim carved a sickle moon from the seaweed-green melon, exposing, almost indecently, the melon's flesh, creamy as magnolia. In the middle, a tightly packed jelly-ball of seeds-- unlike watermelons, which have their seeds scattered throughout-- managed to hold its form despite the cut. From this strange melon came a uniquely robust fruitiness, mixing overripe pear with Bourbon vanilla. He held up the melon proudly, an example of the fruit in its prime, the cross-section of its seed house, glistening in the sunshine. In Uzbekistan it is the trader who decides when a melon is ready. There are no stickers ordering the buyer to 'ripen at home'.
He handed me the slithery wedge and I tried to unpick the flavors as grievous wasps landed drunkenly on the scattered rinds. First, sherbet. Then a little honey mixed with almond extract and, finally, pineapple and the smoothness of rum.”
― Caroline Eden, Cold Kitchen: A Year of Culinary Travels