That’s right folks, it only took 5 days to get a new one, but I am now the proud owner of a second Nikon D60. DOn’t get your panties in a bunch though, the insurance agency is coming today to pick up the disheveled corpse that is my old camera to harvest it for parts. Sad isn’t it.
I think that we should all take this as a valuable lesson in children and food photography. When in a mad flurry of activity in a 3×6 foot kitchen, perhaps it is not the best idea to have your camera teetering precariously on the highest setting of a 30 year old tripod. I’m still not sure how I’m going to get around this, aside from attaching my camera firmly to my body at ALL times. If anyone out there has tips, please feel free to give ‘em up!
Anyhow, last night, we scurried out to Future Shop (where the insurance agency forced us to buy our camera) and acquired our brand new camera at lightning speed. We also picked up a new cordless phone. Why? Because our neighbour’s daughter (whom I look after) put our phone in a water toy….hmmm, do you see a pattern developing here? I’m loathe to admit it, but this is actually our second camera that has been destroyed by our son. He put out Nikon CoolpixS550 in the washing machine, and I unknowingly turned it on.
This kid is seriously going to owe me in the future. I’m thinking of garnishing his wages, is that too much? His first paycheque is soooooooooooo mine.
Now let’s get to the food!
Now, I know some of you may be thinking, “hmm, this is very similar to the Signature Salad and the Fruit Infused salad”. Well your right, and I would be ever so happy if you kept your traps mouths closed for a moment, thank you! I only had an hour to make something, set up for the shots and work with a kitchen in the middle of packing for a move. This was on the menu and I hadn’t been planning on getting my camera back so soon. When I’m not in “Food Blog” mode, we generally eat salads a lot on busy nights, so there you go.
Grilled Peach Salsa on Spot Prawn Salad
2 Ripe Peaches, halved and pitted
1 tsp canola oil (or other neutral oil)
1/3 small yellow onion (or sweet onion)
1/4 cup cilantro chopped
1 small jalapeno, seeded and diced
juice of 1/2 a lime
1. Brush peach halves in oil and grill on BBQ at medium high for 5 minutes per side (I like mine fairly cooked, not just slightly warmed, if you just want pretty grill marks, lessen cooking time or only cook cut side.)
2. Meanwhile, mix remaining ingredients in small bowl. When peaches are finished, dice and add to bowl. Mix together and let rest for 1 hour before serving.
12 Spot prawns
1/3 bunch cilantro
1/4 tsp cumin
juice of 1 lime
1. Chop cilantro and combine with all remaining ingredients. Set aside for a hour or more.
2. Grill on medium high for 7 minutes or bake in a 400°F oven for the same amount of time. Serve warm.
Mix of baby arugula, radicchio, frisée and spinach
2 tomatoes, cubed
3 mushrooms, sliced
3 oz. goat feta, crumbled
1/2 avocado, diced
1/2 yellow pepper, diced
1. On plates, layer all ingredients.
2. Layer half of prawns on top of salad, then a scoop of peach salsa.
3. Drizzle with dressing and serve. Delicious!
Dressing can be found here, the only thing I added to it was 1/3 bunch of chopped cilantro.
Now, hopefully by tomorrow or next week, I will be back to the swing of things, so don’t write me off just yet. I was just getting really into this food blog thing… Thanks for sticking with me!