A while ago I made an abortive attempt at being a little bit techbloggy. Today, inspired by commenter overtimecook (and with straight-up idea plagiarism from Apple), I present a visual shidduch resume. And yes, I used resume, because the format is more job oriented than usual.
For the record, I totally want to post pictures of my food all the time. After all, if I put in the time and make something pretty, it seems a waste to stare at it for a couple of seconds and then dig in. At the very least, someone ought to make admiring noises at me, don’t you think? But alas, I haven’t got a food blog. Even more alas, I haven’t got a camera – all photos taken with my webcam while balancing a laptop at an awkward angle and trying to use the last angles of the sun through the window instead of flash. I know that if I had a high-resolution DSLR I could make quinoa look as scrumptious as it is.Until then, I’m stuck with food that looks better than I can show.
First up, spinach salad with heirloom tomatoes shipped all the way from my parents’ garden in NYC. I think spinach is my favorite vegetable – I like it every which way, except full-grown raw. Do I still have all your attention, gentlemen? If not, that’s fine. I don’t think I could live with a guy who wasn’t open-minded on the subject of spinach. It’s just too important to me.
Next up, as a side, we have the grilled carrots. Odd thing – I don’t much enjoy raw carrots in any form except shredded in a salad. But I like them every other way–grilled, fried, and especially juiced. Ah… cool fresh carrot juice. I’m thirsty just thinking about it. Okay, to give credit where it’s due, Relarela brought these. But I have made carrots that look very similar.
Now for the Salmon-Ginger fingers with the Soy-Lime dipping sauce. I think these would be better as an hors d’oeuvres, but all my guests guzzle them down as a main.
I always get a recipe request for this one, but the photo is awful. Still, presenting: lemon couscous. Inside: sliced and toasted almonds, zest from a lemon (naked lemon is then grilled and tossed in), capers, and sage. You know you want some.
And for dessert we have rhubarb pie (miniaturized for the single female with occasional guests). Finger lickin’ good.
And that concludes tonight’s dinner. Anyone still with me? If not, tomorrow is steak and sweet potato fries.