I think I’ve lost my mojo. Or my mind. Or both. All I know is that I cooked three incredibly delicious recipes for the blog this weekend and couldn’t take any pictures worth taking.
I think maybe it’s time to invest in a camera. And to have good lighting. But, damn it! I don’t want to play dumb with all this. I’m not a full-time blogger. I’m like all of you. I have a full-time job (which has nothing to do with food, recipes or blogging). I have a family. And children. All of whom are involved in sports. No one has the time to do professional photo shoots.
It must be easy for me. And fun! I don’t cook just to take pictures and talk about it on my blog. I cook them so we can eat them. And that means I take pictures at dinnertime when all the good natural light has gone. If I complicate things too much, it won’t be fun anymore. It will be a chore. And cooking and blogging is my happy time. Not my work time.
Ingredients:
3-4 chicken breasts (2 lbs.)
1 14-ounce can of chicken broth
3 celery stalks, finely diced
1 small onion, cut into small cubes
6 tablespoons of butter
1/2 cornbread pan* (6 servings), crumbled
1 can of chicken soup
1 teaspoon of salt
1/2 teaspoon poultry seasoning (more to taste if desired)
1/2 teaspoon pepper
1/4 teaspoon garlic powder
3 boiled eggs, peeled and diced (optional)