It’s been almost a year since The Egg dared to ask:
Why do so many people attempt to photograph the food they are eating?
I argued amateur attempts often make food and drink look — well — unappetizing. Comments in response to my post disagreed.
But I did want to share an example of some exceptional professional food photography…by Lincoln Barbour.
Look at the color, the lighting, the composition. This is no simple shot of half-eaten eggs and bacon on a plate –
This is art.
That’s all I’m saying.
Uh oh. Those ‘newly married’ friends of yours have already lasted an entire year! It’s time to buy an anniversary present — what to do?
No worries — it’s Flitch Day!
According to customs that have been in place since the 15th century, any couple who can prove to a jury of bachelors and maidens that they have lived together in ‘harmony and fidelity’ during the past year gets a flitch of bacon.
No more checking their registry at Target. No more worrying about colors or style of decor. Agonizing about sizes is a thing of the past.
Just pass that platter of bacon to the lucky bride and groom!
(William and Kate are going to be so excited…)
I cooked last night.
Yes, this is a blog-worthy event.
Here in New York City, the term ‘milk gravy’ is greeted with much confusion. So I will explain further in case you are also reading this with your head cocked to the side in bewilderment.
In a skillet on medium heat, I browned flour in vegetable oil. (Bacon grease is the first choice, but I didn’t have any.) To the flour, I added milk, stirring constantly over low heat.
Now, during this process, there was a lot of adjusting — how much oil, how much flour, how much milk. I even added some water at the end to thin the gravy…plus salt and pepper to taste.
But, I must say, the final product was nothing short of amazing.
Filling? Yes. Heavy? Oh yes. I even added bacon to the plate, so there’s nothing about this meal that my doctor recommends.
But it does a heart good to enjoy such a feast on a good, damp New York City night.
Ask any business traveler — the success of any off-site conference, meeting or training session hinges upon one essential element:
It’s that simple.
Any time you gather together individuals for two or more days away from home — away from their families, their routines, their creature comforts — you must provide bacon at breakfast to insure their stamina and good health.
(I mean mental health, of course.)
Even if these businessmen and women don’t regularly eat bacon at home, offering them bacon each morning during your meeting will automatically adjust their attitude towards the positive, making them more tolerant for whatever amazing agenda your company has planned.
I know of what I speak. It’s Saturday. I’m working all day at a meeting in Los Angeles. My head won’t hit the pillow until the wee hours of the morning.
How will I motor through?
Bacon. It’s what’s for breakfast.
In my book, bacon is the perfect food. Smells great. Tastes even better. And there’s that hilarious dog treat commercial:
“Bacon, bacon, bacon! I can’t READ!!!”
Ah, bacon, (said the Sticky Egg). But today I learned two things about bacon that I did not know.
1. There’s a website dedicated to this porkiest of delights: BaconToday.com
(I’ll be bookmarking that one before my next breakfast.)
2. Graphic designer Neil Caldwell has created bacon in the colors of the rainbow.
Does bacon need to be in bright colors? No. Will they make it taste better? Probably not. But ya gotta admit — it’s pretty amazing looking. And the colors maintain their brightness post-cooking.
BaconToday.com points out that the bright colors will almost guarantee kids will eat their bacon…something I’m sure every mother worries about each morning. My first thought was home decor. Now you can match your meat to your kitchen colors…or the holiday you’re celebrating…or that color that suits your personality best.
That rainbow rasher in the photo would make a great centerpiece in and of itself. You don’t even have to eat bacon to appreciate it.
Caldwell is keeping mum about how he makes his bacon bright, but I have a feeling food companies will pay him big bucks for his secret. Bacon isn’t the only food even more attractive in living color.
I’ve said it before — I’m no foodie.
Many of my friends bemoan the fact. Here I am, living in New York City, a bazillion wonderful restaurants literally steps from my apartment, and I go out to eat rather infrequently.
I’m an embarrassment to my ‘hood, no doubt.
But send me back to the South for no more than 24 hours, and every Facebook post I make…is about food. Not the delicacies you would find at the five-star restaurants lining the streets of Manhattan.
I wax poetic about the Southern-style veggies served for lunch at Cracker Barrel. (Sweet potato casserole — I mean, come on!)
Shed a tear at how much bacon they put on a breakfast platter at the airport diner. (Nine strips. That’s just wrong, but oh, so right.)
Smile nostalgically when asked if I’d like “sweet or un-sweet tea.” (I always choose un-sweet and add my own Sweet ‘n’ Low, but you know you’re in the South when you hear those words.)
I guess you can take the girl out of Fancy Farm, and tempt her with ‘fancy foods,’ but I’ll always have more simple tastes.
Or, as my friend Denny Keller would say…
“You’re so simple.”