We all have the one friend who appreciates fine food. The one who seeks out and enjoys beautiful meals, and then describes the food in such glowing terms that it makes a person want to try these epicurean delights.
My pal L. does this for me. Thanks to her, I have reconsidered my prejudice against casserole dishes, as well as things described by the term "fusion," along with my longstanding self-imposed prohibition against eating named internal parts of animals.
When dining with L, it's all, Truffle fries? Sure! A flight of chicken livers? Irony aside, why not! Haggis? Hmm, okay maybe I will order the nips and tatties instead, but yay!
She's a fearless and adventuresome eater who has changed my mind about ever again putting something infused with anything of a fungal nature onto my plate. (I used to be all "HECK no!" Now, it's "Maybe!"); not to mention introducing me to the wonders of caramelized onions. Yes, I am rabidly anti-onion, but L. has shown me that when sufficiently cooked, their evil nature bends a little.
L. makes me almost wish that I too could enjoy her favored dish of lobster mac and cheese. Despite the fact that only one of its ingredients is digestible to me. (Gluten me no gluten! Pasta is Italian for "good.")
She does it through pure enthusiasm and artful photography.
I call it food porn, which doesn't mean it's not tasteful and that I don't myself kind of want to post mouthwatering photos.
But I just don't really seem to have the knack.
About the Blog
A lot of ground gets covered on this blog -- from sailboat racing to book suggestions to plain old piffle.
Trying to keep track? Follow me on Facebook or Twitter or if you use an aggregator, click the RSS option below.
Old school? Sign up for the newsletter and I'll shoot you a short e-mail when there's something new.