That photo was taken literally moments before, well, Atlas shrugged.....! For reference, check last photo of post. One thing I have been confident of, perhaps a little too much, was being able to get that 'money shot' on the go... By that I mean winging it, setting things up on the fly, scrambling to get the shot before hell breaks loose and really testing the limits. I don't always do this on purpose. By that I mean, I am not lazy; it mostly is a culmination of circumstances - tight spaces, too many things to shoot, not planning ahead, not having the space and time for an advanced style set up and certainly no room between window and sink for camera, tripod and photographer (me)!
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Smoky Honey Salsa
Friday evenings sorted! One of my favorite fruit of the season is a ripe, red tomato. Yes, not the fancy stone fruits or other cool scapes and stuff that temperamentally walk down the market runway. Just the good old dependable tomato. Because there is none more versatile that juicy red temptress!
One evening, I decided to chill with a bottle of crisp Portugese white and a big bowl of salsa and chips. It was very satisfying. The leftover salsa made for a ....
Read MoreSolid Swirls
The gorgeous swirls of a shell. Recently when I was in Florida, I thought I should collect shells from the beach, but I didn't. Actually, in the all the time, I grew up in a coastal city, never once have I had the urge to collect shells! Hmm.. Odd isn't it? Nevertheless, whenever I do see these swirled shells in my fish shop, I have irresistible urge to devour them!
The first time I tasted escargots was well, NOT in France. Many a Parisian bistro, I have passed but I have actually never eaten these typically buttered buggers there despite knowing it to be their delicacy. I actually tasted them in... err. NYC {ok, kill me now!}.
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For your Weekend Pleasure : Potted Salmon and Scrambled Eggs
This is one of those dishes that depending on how you spin it can be an elegant brunch dish or a way to spin leftovers into something different and delicious. Either way you start with a nice piece of salmon (or extra slices if you are planning for leftovers), bake it, flake it, make a flavorful salad type mix, pot it and serve it. Cold.
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