I hated my last blog so much and it was difficult to post because it seemed like each post required so much thought and style, simply because of the format. I eventually stopped almost entirely, and I’ll be honest, I really missed it. Back in the day (what day?), I used to blog religiously, and it was a great way for our family to keep up with what was going on with the kids, and us, and life. So with a few new promises, and a new blog format, I am really excited to pick back up documenting the randomness of our life, alongside my work, and my awesome client’s and their images.
So Lunch. I live for food. Plain and simple. This year I’ve been extra careful with what goes into our mouths, and I try to make the majority of what we eat. I’ve always been fairly healthy, but often relied more on pre-made (marinades, sauces, etc.) than home made and I challenged myself to just do a little better this year. I’ve had a blast trying to improve my food photography (as previously everything I photographed looked like vomit). And with that, I scored a few commercial food photography gigs which were awesome.
So Lunch. Land the plane. Today’s lunch is The Big Sando. I’ve been making this for as long as I can remember, and when I met Owen, it was my ticket onto the fishing boat with he and Doyle. Have big sandwich, allowed on boat. This is my favorite lazy day lunch and when I make it, I make a few – it’s also a fav to pack up and bring skiing, or the the beach! I vary the ingredients because I am sort of a “everything but the kitchen sink” sort of person, whatever is in the house, I put in the sandwich. I’ve kind of backed off bread & wheat, but honestly, it’s not a slice of sandwich on the weekend that is going to do irreparable harm to my diet plan. You have to live!
Today’s sandwich included: olive oil, balsamic, fresh ciliegine mozzarella, artichoke hearts, kalamata tapenade, turkey, ham and sweet capocolo. On other occasions, I’ve used roasted red peppers, sun dried tomatoes, smashed olives, salami, prosciutto, or turkey salami… oh, and roasted garlic cloves dug into the bread! I usually like a flatter, ciabatta for this, but this is what the bakery was baking and so there it is.
Once the sandwich is made, I like to wrap it super tight in saran and leave it out for a few hours so it sort of congeals together, but if pressed for time, I’ll pop it in the over for a few just until things stick together.
And for the hell of it, I threw together my 3rd orzo salad of the week. Olives, artichoke hearts, olive oil, balsamic glaze, sundried tomatoes… I am going to grill up some chicken and add that in for dinner. This, on the other hand, might actually being doing the irreparable damage to the diet as I stand in front of my refrigerator and take periodic scoops ALL. DAY. LONG.