The Photographer’s Lunch

Make it, shoot it, eat it, and run.

NYE prep

I haven’t posted since the last time my fam and I got together for our themed NYE dinner party. This year was ‘Holiday Foods From Elsewhere’.

But before we get to that, this is from here. Can you guess what it is? Dehydrated and powdered wild blueberries, later to be combined with dehydrated and powdered venison, tallow and dried blueberries.

Our Food and Land Acknowledgement:

Pemican – Turtle Island

NYE

Every New Year’s Eve my family gets together for a themed dinner party. We start eating around six and have a new dish every half hour or so until midnight. It’s a lot of food but with small portions and lots of practice we’ve learned to get through it. 😉

This year‘s theme was Fancy Fast Food. My most proud contribution this year was “takeout sushi”. I made it fancy by making the most complicated role I’ve ever done, and by making pretty, edible “takeout containers”. Itadekimasu!

Making A Splat

Some days it’s all about the presentation, and some days it’s all about getting it into your face ASAP.

Today was the latter. Toasted sourdough, slathered with cream cheese, topped with fresh cherry tomatoes, sprinkled with black pepper, and splatted with balsamic vinegar.

May The 4th Be With You

The force is strong in me today… the force of procrastination that is. I should be grooming the dog. I should be doing laundry. I should be doing all sorts of things but the Fourth has distracted and inspired me.

Lunch today stars BB8 as BB-egg the deviled egg droid and Cheesy Tie Fighters made with cheddar crackers and chunks of havarti, glued together with cream cheese. Based on the true story of my morning of trying to avoid getting other things done.

Hello lovelies.

It’s been ages! Life’s never-ending string of surprises sidetracked me for a while but I’m back. In my absence, I have given the website a bit of a sprucing up and I’m looking forward to sharing more food adventures. My waistline wants a break but we’ll do that gradually.

Thinly sliced square challah topped with slices of extra old cheddar, leftover fried mushrooms and put under the broiler until just melty. Seasoned with lots of freshly cracked black pepper and sprinkled with chopped arugula. Let’s meet again soon.