365 Days of Hungry [Recipe]

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I want a new camera and am overwhelmed by the choices out there. I’m often overwhelmed by choice. Do I want a new point and shoot, do I want an entry-level DSLR, do I want a magical dancing pocket-sized person to follow me around and take professional photos for me, while playing a soundtrack for my life? Yes, I like that last choice the best.

Friends and family

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Stop judging my reflective carrots

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Wine: necessary and dangerous when hand shredding carrots

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Exhausting

I mean, I take photos of food. I take photos of my friends eating food. I even take photos of places! Imagine that. Unfortunately, I take pretty crappy photos of all those things. This has become that much more obvious since my last post about the Mobile Food Rodeo where I used professional photos by my friend Kristin from Tetuán Photography | Design. But after wanting a new camera for over a year, I am starting to wonder if I have been lying to myself about why I need a new camera. Will a new camera make all my crappy photos magically look amazing. Not likely.

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Leeks!

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Improving on my “clean kitchen” approach

Most of my “good” photos happen by chance.  I’ve read tips online, I’ve considered attempting to build a light box, I seriously even looked at a $400 food photography class.  Pathetic.

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Doesn’t look promising…

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Favorite red curry

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Immerse-blend that ish!

So, I have decided that I need to focus first on being a better photographer. I am going to try that Project365 thing. I even spent $0.99 on the iPhone app to encourage my participation!! So every day I am going to take a photo of something food related and we will see if I am any better in three months. I can’t commit to 365 days! Are you serious? If I see improvement, then perhaps I can justify a new camera. Until then, everyone will just have to deal with my blurry, unbalanced, poorly lit, and garish photos.

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Even Instagram can’t save me

Curried Carrot Soup with Roasted Pistachios
(Adapted from Vegetarian Times)

2tbsp olive oil
8c shredded carrots
2c sliced leeks
1/2 tsp baking soda
1 tbsp red curry
1/4c roasted shelled pistachios

Heat oil in large pot over medium-high heat.  Add carrots, leeks, and baking soda.  Cover and cook 15 minutes, stirring occasionally, or until veggies seem tender.  Stir in red curry paste and cook for another 30 seconds.  Add 4 cups of water and bring to a simmer.  Remove from heat and puree with an immersion blender.  Season with salt and serve with a sprinkle of chopped pistachios.

This soup is technically vegan, but I served it with goat cheese crostinis.  Didn’t we already discuss my never being vegan cause I love cheese?

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