SHOW OFF YOUR YUM! Food Photography Thread

[ronott1]

I took a picture of my lunch, and realized that it looks like a mounted crocodile!!
View attachment 1806759

Garlic cheese French bread and a chicken tender.

 

[igorsMistress]

Burgers tonight. Had to include a pic of the tomato, it's from my garden. One of the plants was invaded by ants, I managed to rescue that one and a couple of others to ripen in the house.

I had a sliver of watermelon tonight, that burger was huge! Milk to drink.

 

[ronott1]

View attachment 1807446 View attachment 1807447
Burgers tonight. Had to include a pic of the tomato, it's from my garden. One of the plants was invaded by ants, I managed to rescue that one and a couple of others to ripen in the house.

I had a sliver of watermelon tonight, that burger was huge! Milk to drink.

Nice Burger!

 

[ronott1]

Last nights dinner was Asparagus soup and home baked sourdough french bread. The soup was home made too.

I had Darjeeling black tea, First Blush

 

[N F C]

View attachment 1807446 View attachment 1807447
Burgers tonight. Had to include a pic of the tomato, it's from my garden. One of the plants was invaded by ants, I managed to rescue that one and a couple of others to ripen in the house.

I had a sliver of watermelon tonight, that burger was huge! Milk to drink.

Looks like it was a good tomato IM (love garden fresh tomatoes )

 

[igorsMistress]

Last nights dinner was Asparagus soup and home baked sourdough french bread. The soup was home made too.

I had Darjeeling black tea, First Blush

View attachment 1807511

Do you have a recipe for the soup? Asparagus is a vegetable igor will usually eat.

 

[ronott1]

Do you have a recipe for the soup? Asparagus is a vegetable igor will usually eat.

I do!
I hope he likes leeks too:

Creamy Asparagus Soup


Although asparagus is available year-round in most groceries, spring is its best season. Look for firm stalks with heads that are tight and compact. Innkeepers Jane Howard and Karl Sabo showcase asparagus in this soup served at the Deerfield Inn in Deerfield, Mass. Reserve the tender tips to stir in the soup just before serving.

Ingredients

1 tablespoon butter
1 small onion, finely chopped
2 celery ribs, finely chopped
1 leek, white part only, finely chopped
1 cup chopped asparagus spears, tips reserved
2 cups reduced-sodium chicken broth, divided
1 cup half-and-half
1½ teaspoon cornstarch
1 tablespoon water
¼ teaspoon salt
White pepper

Instructions

1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook about 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat; do not boil.
3. Dissolve cornstarch in water and whisk into soup. Continue cooking over low heat, stirring until soup thickens. Add salt and white pepper. Add asparagus tips and cook 3 minutes. Serves 4.

Nutritional Information

Per serving: 150 calories, 10g fat, 30mg chol., 5g prot., 12g carb., 2g fiber, 560mg sodium.

 

[igorsMistress]

I do!
I hope he likes leeks too:

Creamy Asparagus Soup


Although asparagus is available year-round in most groceries, spring is its best season. Look for firm stalks with heads that are tight and compact. Innkeepers Jane Howard and Karl Sabo showcase asparagus in this soup served at the Deerfield Inn in Deerfield, Mass. Reserve the tender tips to stir in the soup just before serving.

Ingredients

1 tablespoon butter
1 small onion, finely chopped
2 celery ribs, finely chopped
1 leek, white part only, finely chopped
1 cup chopped asparagus spears, tips reserved
2 cups reduced-sodium chicken broth, divided
1 cup half-and-half
1½ teaspoon cornstarch
1 tablespoon water
¼ teaspoon salt
White pepper

Instructions

1. Melt butter in a saucepan over low heat. Add onion, celery, leek and asparagus. Cook about 5 minutes. Add 1 cup chicken broth; cover and simmer until asparagus is tender, about 10 minutes.
2. Place vegetables and broth in a food processor or blender, working in batches, if necessary. Process until smooth. Return to saucepan. Add remaining broth and half-and-half. Cook over low heat; do not boil.
3. Dissolve cornstarch in water and whisk into soup. Continue cooking over low heat, stirring until soup thickens. Add salt and white pepper. Add asparagus tips and cook 3 minutes. Serves 4.

Nutritional Information

Per serving: 150 calories, 10g fat, 30mg chol., 5g prot., 12g carb., 2g fiber, 560mg sodium.

Oh yes, we both do. Thanks, this sounds perfect!

 

[pennyJo1960]

Saved that myself @ronott1 This was dinner here Chicken

 

[ronott1]

Oh yes, we both do. Thanks, this sounds perfect!

It is very good! I usually double it but a single recipe is good for two people