Unpretty food
I have a decent repertoire of entrées and side dishes that I can cook. I think most of them taste pretty good (to me.) I don't really pay too much attention to the food's presentation. My sister reinforced this point to me a few years ago.
We were slicing ingredients to make pancit (Filipino noodles) and she pointed out that I was chopping up one vegetable out too finely and another too coarsely. She wanted the ingredients more proportionate in size, which makes sense if you think about it. I just didn't think about it enough. My main concern was and usually still is that the proper ingredients are added correctly so that flavor is right. I didn't care too much what it looks like.
When I click through some of the food blogs that are out there, I think about posing some of the meals and dishes that I make. This week would have been a good week to show off some savory goodness that exited my kitchen (and entered my tummy.) Some of my dishes over the past 7 days include:
- dungeness crab feast
- pan fried steak
- scallops wrapped in bacon
- Chinese broccoli with oyster sauce
- baked chicken with KC Masterpiece BBQ Sauce
- stewed apples*
- roasted pork shoulder
- crab cakes*
- fried shrimp chips
- soy sauce chicken
I suppose I could also add rice cereal* to the list since we introduced our 4 1/2 month old to solids this week. Savory goodness? Yes. Photogenic food? No. Too bad my food isn't pretty.
*a Kanto first
