I have a love/hate relationship with cooking. I’m good at cooking. And I do love food! I actually think I enjoy flavors and trying new things more since I eliminated dairy, gluten and refined sugar and added in more healthy fats and veggies. I’ve experimented more than ever with unknown ingredients and meats and spices. But the food prep and clean-up sure can be exhausting, am I right? I fall in and out of love with cooking pretty often. Having ever-hungry little people compounds the kitchen weariness too, I think. But, I’ve been making an effort to fall in love with the kitchen again and make it stick. I have prayed that I would enjoy it more, since it is an unavoidable part of my life (just like I pray about homeschooling!) and I know the Lord is faithful.
Thus, I’ve decided to start a little food photography challenge for myself! Because taking pictures of things always makes me like them more 🙂 I was on Pinterest last night and typed in “food photography” and oh boy, can food be beautiful, or what? I think I bought the cookbook Gather, just because the pictures are so gorgeous! So I started playing with some food styling and it was really fun yesterday.
Also, since we’ve been here in Virginia, we have finally been able to begin a consistent family dinner. Before, when my kids were all really young and I was in survival mode, it just was not happening. Then, in Denver, Casey’s work hours were very unpredictable, which made consistently dining together hard. We did it when we could, but it was a challenge. Things are different here, though, and we are really enjoying the time together at 6 p.m. every night more and more. I think this photo challenge will help me really me make an effort to make these meals pretty and special.
Don’t worry, I will try and include recipes when I can too!
Last night I made egg salad. One of the easiest dinners ever, but also one of Casey’s favorite things ever.
I have an old recipe from a book I got when I was first married called, Help, My Family’s Hungry. I have since passed that book along, but this is still our favorite egg salad recipe. I made bacon for the side and also had leftover of Rachael Ray’s carrot salad. Kids loved it all.
I cut my avocado in half, scooped out a bit to make more room for the eggs, then cracked an egg into each half. I salted and peppered the tops and baked them at 425 for about 15 or 20 minutes, I think.
What do you think about food photography, or do you notice it at all? Or maybe you just notice when it’s bad and looks unappetizing, haha. These days, when we get so much cooking inspiration online, I definitely think the photo can sell the recipe!