20100207-4538 Stick a fork in it.

Nothing fancy, just a parting shot showing what's left of the snow and my brunch for today. The sun is bright and any snow left in it's path should be gone by evening. The birds have abandoned the feeder, apparently to dine in the less crowded undergrowth. I couldn't even attract one to the windowsill to eat with me. Maybe I should have showered first?

This shot is also a good representation of why I don't like to do food photography. I'm too impatient. Heck, often I'll eat part of my meal over the stove while the remainder finishes cooking. Besides, by the time you get a shot set up, lighted, touched up, and fussed over; your meal is cold. Where's the fun in that? But I do have a new respect for Karina, Christine, and others who can pull off a tempting food shot when they want to.

So what's on the plate?
Organic Belgian waffles (store bought since I no longer own a waffle iron) with homemade blueberry compote. I used maple syrup instead of sugar for the compote.

And on the fork, poor-man's pâté, aka Neese's Liver Pudding. If you're not familiar with it, and I doubt many outside Piedmont NC will be, think very fine sausage made from liver instead of whatever is actually in sausage, and without the grease. It was coated in leftover toasted flax seed from last nights bread, then pan fried in a little coconut oil until golden brown and crispy on the outside, warm and very pâté like on the inside.

20100207-4538 Stick a fork in it.

Nothing fancy, just a parting shot showing what's left of the snow and my brunch for today. The sun is bright and any snow left in it's path should be gone by evening. The birds have abandoned the feeder, apparently to dine in the less crowded undergrowth. I couldn't even attract one to the windowsill to eat with me. Maybe I should have showered first?

This shot is also a good representation of why I don't like to do food photography. I'm too impatient. Heck, often I'll eat part of my meal over the stove while the remainder finishes cooking. Besides, by the time you get a shot set up, lighted, touched up, and fussed over; your meal is cold. Where's the fun in that? But I do have a new respect for Karina, Christine, and others who can pull off a tempting food shot when they want to.

So what's on the plate?
Organic Belgian waffles (store bought since I no longer own a waffle iron) with homemade blueberry compote. I used maple syrup instead of sugar for the compote.

And on the fork, poor-man's pâté, aka Neese's Liver Pudding. If you're not familiar with it, and I doubt many outside Piedmont NC will be, think very fine sausage made from liver instead of whatever is actually in sausage, and without the grease. It was coated in leftover toasted flax seed from last nights bread, then pan fried in a little coconut oil until golden brown and crispy on the outside, warm and very pâté like on the inside.