Another GAF introduction
We’d like to welcome Naomi Paradise, whose name is perfect for a writer of romance novels. I can envision the titles:
Tropical Temptations, about a woman named Chevronne DeLain who travels to Brazil to document the reproductive habits of the Amazonian python, but falls for the mysterious rival zoologist, Dirk Backhand. They shack up in his 32-foot yacht for three days (with 200 pages devoted to exactly what they did on the boat, right down to 4 pages alone covering how excitingly skillful he was at bra removal) until she suspects him of trying to steal her notes on the python and she storms off his vessel and spends the next three months thinking only of him while watching large legless reptiles create new little legless reptiles. She becomes absent-minded with all her attention focused on thoughts of Dirk, when she is suddenly attacked by a monster python. Dirk shows up just in time, having been looking for her to convince her that she was wrong and that he still loved her and to ask for his shirt back. He rescues her and they fall together, panting heavily and sweating a lot.
There could be other titles too, but I’m too tired to try and think up synopses for them. Engage your imagination and come up with some ideas for each title. Fruit of Passion, Desert Heat (and the sequel Desert Flower), and Organ Essentials. Just kidding about that last one; that’s actually a textbook for my Music 399 class.
Name: Naomi Paradise
Birthday: April 1st
Go-to food for stress relief: Chocolate
URL: Naomi Paradise 2005
Something random about yourself that even your mother doesn't know: better left unsaid
Last time you wore a size: 12 In the summer of '99, when my brother got married
Last book you read: The Bell Jar, Sylvia Plath
Your signature dish (include a recipe, please):
5 free range eggs
5 tablespoons sugar
500 g Marscarpone
200 g Savoiardi biscuits
1 liter strong instant coffee
ca 1 dl cointreau according to taste
50 g 70% fine, dark chocolate
Seperate the white from the yolk.
Beat the yolks with the sugar to a "fluffy" cream.
Carefully add the marscarpone a little at a time to prevent clumps.
Now beat the whites hard, remember the old trick, you should be able to hold the bowl over your head, whitout anything falling on your hair.
Now add the whites to the cream a little at a time.
Stir the medium heated coffee with the Liqueur and dip the biscuits carefully,
placing a layer in a medium sized serving dish. Coat with the marscarpone cream. Repat once more.
Top with the grated chocolate.
Keep refridgerated no less than two hours.
Because the tiramisú containes raw eggs, it will last no more than three days.