I was so enamored to make figgy oats again this morning (1/2 cup oats+ 2 chopped figs+ 1/2 cup milk+ 1/2 cup and an extra splash of water topped with 1/2 oz. toasted almonds) that I photographed them in three different places.
In order of how I rank their appearance.
On the dining room ledge:
Good light and clarity, distracting background.
Dining room table:
Classy mahogany background, good clarity, excessive shadow.
My usual spot, the kitchen counter:
Decent light, but a bit dull… and Formica much?
Being a food blogger is an ongoing challenge. I think someone should design an Ultimate Food Blogger House. Fantastic cooking equipment, obvi (it pains me to think that there are McMansions with gas stoves and Viking broilers and grill pans whose owners never cook) and lots and lots of well lit areas. Plus it would be situated somewhere with lots of sunshine, and lots of fresh produce year-round… possibly an ocean or lake nearby… man, let’s plan this, guys!
Off that tangent, my lunch today, despite not being the gourmande I dream to be, was fantastic.
Mmm yes you can “cook” a sweet potato in the microwave in the sense that it is “not raw”, but you don’t get SWEET POTATO SAP! I did this in my countertop oven and it was fabbity fab.
Soooooo quick and easy tomato soup- I had the leftover juice from a leftover can of whole tomatoes. So I heated a little bit of olive oil with some crushed red pepper flakes, then added a bit of chopped onion, and let that soften. Then I added tomato paste and vegetable stock and let that all come together. After it’d cooked down, I finished it off with dried basil and a splash of balsamic vinegar. Chilled and topped with avocado, it was deelish!
Along with a Chobs, my tasty trifecta: