There is a skill to photographing food, making the plate look appetizing. I lack it.
That admission aside, I want to share the first course of my simple lunch yesterday, vegetables in lemon caper sauce. That may seem like overkill before a sandwich of deviled ham, but I can explain.
You see, SO plated the remaining leftover sauced salmon, finished heating that last serving as I strode toward the kitchen. We passed through the entryway, at which point I noticed the casserole dish with some vegetables inside still sitting on the counter.
“I guess I’m supposed to put that away,” I said, tone acerbic.
“What? It’s just some carrots.”
Looking closer, I replied, “And water chestnuts.”
“In lemon caper sauce,” I answered, thereby winning the argument.
Well, I took a minute and found some tiny broccoli florets plus two sugar snap peas buried beneath capers and the cold, hardened butter sauce. Yum. And I hate wasting food.
Did you eat your vegetables
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