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Posts tagged “Food

Food

What’s the best time to photo food? During prep? Before baking? After? When you cover your food and all you see is melted cheese, I think it’s hard to understand how great the pizza looks, but rather, you know from shared experience the taste that lies beneath the cheese. Sure!

Stuffed peppers? Same. I’ve been cooking. I always cooked, but never so much as now. Retirement leaves me with lots of time. Oh boy – gaining weight fast too. Edible art. Fun. No leftovers. No worries. And then there are my “ten percenters.” When I was between jobs back in 2006, I gained 10 lbs because every time I ate Nellie (dog) got ten percent of the meal. She’d eat anything but broccoli. And, so I started cooking a little more. Now my cats congregate on the dining table. They like pizza too, except, they draw the line at gluten free crust. It’s still a work in progress, ‘cause I think gluten free crust is bad s’t too.(Shhh… the gluten free (crust) is off to the side.)

Lastly, banana bread. It’s an inside joke. We’ve been watching the Great British Baking Show. The loaf has a glorious crack on the top! Go, honey!

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Gnocchi

I made these! Ha! I’m happy, almost giddy, even now. Jules taught me how simple it can be. I had considered it a task that was beyond my (interest) skill. We made butternut squash gnocchi. They are irregular to emphasize that they are homemade. Ha! The photography lags way behind the taste and smell of a fresh dish covered in parmesan. Yes, we’ve been eating well at my house.

 


Mexican Night

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It was an excuse for a themed pot luck supper. Barb won a raffle. It was “fixed?” it’s not her first (win) rodeo. Ha! My contribution was the cut tomato, lettuce, and onion. Really? That was what I was asked to do. How much? My tendency is to always cut way too much. I prepare with the idea that everyone would eat an entire meal out of my preparation. In reality, one eats a small amount or not at all. So, you need way less than you imagine. With that in mind I cut judiciously. And, there were still leftovers… just not so much as usual. Barb? She teaches ESL to immigrants too. Laudable. And no, this dinner theme was not some sort of ethnic aspersion.


Iron Hill Brewery

We tried to break out of our old pattern. If we are up near Wilmington, go eat in Jessop’s Tavern in New Castle. This place was chosen after perusing the internet selections. Ha! Another brewery! It drew a larger crowd. It’s a large restaurant. Standing room only with folks out in the parking lot. We had a reservation and were early diners. Fortunate. The food was good. The beer was dark. The atmosphere was ok. We’ll go back to Jessop’s soon. It’s about the “ je ne sais quois.” (I don’t know what?{shrug?!}) Yeah, yeah, another place emphasizing ETOH (alcohol). No, I’m not an alcoholic. But, you might think so? It’s the food! Veggie burger, quinoa salad, schnitzel… Hey! Coincidence! They are opening a branch (Iron Hill) near me – soon!


Black Smith

Another day, another restaurant. Funny. We set off to try a new place. Just something out of our ordinary. We looked up likely offerings in Berlin. And what! We ended up in a place that was somewhere we’d been this past summer. We had not planned to return. The ambience was a bit sketchy. In the dark and in the winter the place looked entirely different. The garden tables where we’d eaten were covered for the winter. Funny. A cousin told us about the place a few days later. It was his latest find. Ummm, we’ve been there too. Coincidence!


Food Photo

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I don’t style my food photos. I do some minimal staging. And the lighting is whatever. It occurs to me that there’s a lot to be said to improve my technique. Still, it’s a good remembrance of what I have cooked though pictures hardly do justice to the taste and smell. That said, I do pay attention to light and background. It seems that I see food and extrapolate taste and smell.


Valentine’s – part I, II

We tried a novel approach to Valentine’s Day this year. We stayed in and cooked. Butternut ginger squash soup; Roast butternut squash rings; Marinated asparagus; Gnocchi with mushrooms and asparagus; Sparkling cider. Dessert was deferred.

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Part II: The main meal was generously portioned. We were too full to contemplate the chocolate fondue. That course occurred a couple days later. Yes, even a candle. Chocolate! Sublime!


Gnocchi

I got some gluten free gnocchi. I made the sauce. I shaved fresh Parmesan cheese over it. It was a good first try. I did not realize how much flour is involved till I made my own. That’s another story. Meanwhile, the stuff we got in the store is very good. But now that I could make my own gnocchi, the games all different. I’m waiting for summer and fresh basil. For now it’s a cream mushroom sauce.


Jewish Deli

They are dime a dozen in the neighborhoods of NYC. Not so in DE. It was interesting though restrained. Caricatures were painted on the walls for us to guess their identities. Yes, a chocolate egg cream – no milk. It wasn’t Kosher. You could get meat and dairy. Over the top? How about a 1 pound éclair? Right!

I’m not sure eating here would give you a proper representation of NYC. But, it’s solid cooking and it works for us. Here’s to a proper chocolate egg cream and a 1 pound eclair.


Dinner in Brooklyn

Williamsburg. To be honest my time (years/decades) has been mostly spent in Manhattan. Dave has been there(Brooklyn) for a good long time now. His friends and girlfriend all hang out there. We met for dinner. He took us to a hole in the wall Chinese place. It was more Americanized than Asian. The food was good. Juicy buns/dumplings?! Know how they make ‘em? You bite in, the soup (hot!) pours out. Don’t get burned. It’s a gimmick. You inject the soup? Nope. You wrap the dumpling with a cube of frozen broth. Then when you steam it, the dumpling holds the hot soup inside.