Always thinking of the next meal...
From next week I promise not to blow my own trumpet so much – but then again someone’s got to do it! In April 2006 I picked up my first DLSR and haven’t put it down since. Last year I decided to join Southend-on-Sea’s Photographic Society (read photo club) to see how my photos measured up. After Gabriel was born I got a bit obsessed with baby and toddler photography and got the mothers’ permission to practise on their kids at the playgroup. Here are the best photos and results…
Confession time. Looking at these photos you will realise that I’m a lover of all things saucy. Plus I was darn hungry when doing this photo shoot and went a little bit overboard. For me it is utter bliss if there is sauce with meat, sauce with mash, sauce with vegetables, sauce with EVERYTHING. For all sauceaholics out there this recipe is dead simple to follow and the end result scrumptious!
Coconut milk is a must for me in every curry I eat, but sometimes I feel the need for something lighter. The majority of the ingredients used are standard items in most people’s cupboards and fridges. It’s a fantastic recipe to have as a backup for days when you’ve ran out of ideas or fresh produce.
Gone are the days that I was too sheepish to take photos in public of everything I ate. Last year was the second time I visited the Taste of London food festival and unashamedly I whipped out my camera before dipping into my food. Want to see?
Slowly but surely I’m getting closer to ruling the world… Okay, not really, but let me tell you what happened.
You won’t find this magnificent sandwich in any shop or eatery. As I was preparing my sarnie I was questioning whether it didn’t have too many ingredients. Why not just chicken and pear or Brie with balsamic onions? One bite later and all doubts flew out of the window. Best. Chicken. Sandwich. Ever.
There is nothing more fabulous than pairing meat or poultry with something sweet and tangy. These onions definitely hit the spot. What I love about them is their versatility. Combine them with cheese, especially goat’s cheese, or serve them with pâté. In order to make life easier, make a big batch and use when needed. It will keep in your fridge for a few months.
Worryingly, I experience moronic moments far too often. Jeanne from Cooksister and I were going to meet for a second time and decided on a bar before dinner. Unfortunately, the place was closed and I phoned her to arrange another venue; we’ll meet in front of St. Paul’s Cathedral.
This is comfort food at its best. It doesn’t have to cost an arm or a leg either in order to be tasty. What I particularly liked was the sweetness of the onions that came through. Although it is a bit of trouble to make, it is so worth it. Did I mention Neil prepared it for us? Girls, get your men in the kitchen!
