Of Birthdays, Facebook and Food Photography

The Spamwise Chronicles turns four next July. In blog years, that’s an eternity.

If you’ve been a reader or a commenter, thank you from the bottom of my heart for having been a part of this here website thingy. If you’re just joining us, I hope you’ll stick around for a little while.

Lately I’ve been thinking about broadening the blog’s exposure by joining Facebook. The thing that gives me pause is Facebook’s [unfortunate] track record regarding privacy issues. If you’ve had any experience with the service, or if you’re currently a member on Facebook, I’d like to know your thoughts.

In the meantime, here’s a selection of food photography from the archives. Enjoy.


Fettucine with heirloom tomatoes, garlic, bush basil and marjoram


Seared scallop, butter-braised cabbage, Granny Smith apple, jalapeno


Thin spaghetti with mussel marinara sauce


Eggplant with fried shrimp and peppers


Glazed sea scallops with braised fennel


Pork and chive gyoza


Oyster mushroom omelette


Linguine primavera


Roast cod, sautéed shiitake mushrooms and ramps, pan-fried potatoes


Roasted asparagus, miso butter, soft-boiled egg, pine nuts


French breakfast radishes


Beef brisket with vinegary barbecue sauce, paired with coleslaw


Sea scallops ceviche, marinated with chiles, cucumber, Thai basil and peanuts


Chilled chard and sorrel soup, with crème fraiche —


Sautéed beet greens, with heirloom tomatoes, ricotta salata and a poached farm egg


Watermelon radish and Japanese cucumber salad with ginger viniagrette


Pastrami sandwich

3 thoughts

  1. Oh, re: facebook … everyone and everything has a page there now. I haven’t had a problem with the privacy issue as I don’t put anything there (job info, rants against an employer) I don’t want spread around. As privacy controls change, I check them out and make adjustments if/where needed.

    You could always give it a try and if you decide its not for you, walk away. I would definitely follow you on facebook *and* I think others would also; lots of people like reading about good food.

    Also, have you checked out “EGullet Society”? I think they would love you there! Chefs (some amateur) and die-hard foodies. http://www.egullet.com

    Regards,
    Carie

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