Mistress Amiko’s twitter bio reads, “Make eats not war. Dominatrixing & whatnot.” Her bio accurately and succinctly describes what you will find in this dominatrix’s social media presence. Her Instagram story seamlessly goes from snippets of city life to sexy selfies to photos of delectable food, to innumerable photos of natto (Japanese sticky fermented soybean) to photos of cute boys in bondage.
It was Amiko’s idea to wing this meal. Amiko is an ingredient seeker. She is known to roam around the city, researching (aka a quick Google) and purchasing foodstuffs that she has never heard of before. When she came over, she wanted to check out the West African Markets in my neighborhood and pick out the ingredients we would base our dish on.
As Pro Dommes, we are faced with the task of creating a scene from what we already have stocked in our “kitchen” (our mind and our dungeons) and the “ingredients” that the client brings (their expectations, interests and energy). When Mistress Amiko was describing her favorite pastime of going to various markets and seeking out new and exciting produce to see what she could make, it reminded me of the same energy that goes into creating a good session. A good Domme is able to create a scene that satiates both parties’ palates.
After perusing the produce and narrowing down our ingredient selection, we decided on three long leaves of aloe vera. Aloe is a plant that is perhaps best known for its medicinal uses (sunburn) but is used for culinary purposes in many cultures as well. Neither of us had experience cooking with aloe before, other than tasting it in prepared juices. Amiko reached into the pile of aloe, pulling one out and exclaiming as it tore into her flesh, “The plant that wounds, and the plant that heals!”
Mistres Amiko’s visual review of poached aloe with kefir.
Poached Aloe with Cardamom Lemon Kefir Recipe (serves 4)
- 3 two-foot stems of aloe vera
- 1 cup sugar
- 1/2 lemon
- zest of 1/4 lemon
- dash of cardamom
- 3 cups of milk kefir
- 4 basil leaves (for garnish)
Prepare the aloe by removing the skin. You can use a vegetable peeler to remove one side of the skin, slicing off the edges, and remove the opposite side like filleting it like a fish. After the skin is removed, cut the aloe vera up into small squares. Place the peeled aloe vera along with a cup of sugar and the juice of half a lemon into a saucepan. Bring to a slow boil, reduce heat and cook for 30 minutes.
As the aloe cooks, liquid will come off of the aloe, leaving squares with the consistency of soft grapes. Turn heat off and spoon a ladleful of aloe over a bowl of milk kefir. Sprinkle cardamom on top, garnish with a basil leaf and serve.