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Posts Tagged ‘food photography’

reminiscent of flame

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An impromptu dinner salad:  two tomatoes sliced, topped with chopped red onion and fresh basil leaves, drizzled with olive oil and balsamic vinegar.

Filling for a 3-egg omelet:  chopped smoked salmon, gruyere cheese, tiny bit of red onion, and an assortment of chopped herbs (parsley, chervil and whatever else caught the chef’s eyes).

A quick breakfast:  a few slices of bread, buttered and then toasted, served with a handful of fresh raspberries.  Coffee and cream on the side.  Overall, a yummy week, I must say.

p.s. Thanks to all for the potato recipes. In the end, they were cooked with some butter and garlic and sprinkled with herbs. You never know what the future holds, but if I do grow potatoes next year, I have my eyes on a bigger pot. 😉

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You can read the backstory on my indoor potato growing experiment here.  Not exactly a bumper crop, but what fun!

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Let’s see.  Besides potatoes, I’ve been growing lettuce indoors.  Mesclun greens, their seeds meant to sprout in shallow soil and then the green leaves snipped early to top other dishes.

But my dish with shallow soil was kind of large and so I found myself with many greens that I decided to form into a nest.  And on this nest I placed a handful of brussels sprouts, chopped, and a couple of small leeks, chopped, and a bit of oyster mushroom found at the bottom of the fridge, also chopped. Before I placed them in their nest, these veggies and the fungi were sauteed in olive oil, butter and garlic and seasoned with salt and pepper.

Okay, there was some meat added at the end of the porcine variety but no pictures do I have of crisped bacon, and so this is as much of the recipe that I can share in images.  Í’ve placed the large dish aside until I decide what to sprout next.  So many seeds in the world.  I feel quite lucky.

 

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slices of red onion, bathed in light

slices of red onion, bathed in light

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I purchased the little pot of fennel as an experiment.  Just to try growing something I’d never tried before.  After an initial mishap involving watering (or lack thereof), the herb seems to be doing alright.  Still haven’t really cooked with it yet, but I do love the shadows it casts.

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“It’s just leftovers,” he said.  “Leftover mashed potatoes and a single egg.  The egg has a little fresh thyme mixed in but really, how much more simple can you get?”  Indeed. 😉

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You never know what pattern will be revealed.

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