Hey, guys! What’s up? I’ve been noticing that my recent food related posts have gotten a lot of love. Thank you so much! I’m really glad everyone has been enjoying them. I have actually had a lot of fun doing my recipes and sharing my photos lately, which kind of surprises me. I never thought that I would like food photography as much as I do, but it is quickly becoming “a thing” for me. If I could do it for a living, I totally would. However, I think I’d have to actually know how to take professional photos first, huh? I still can’t say that I like taking pictures of food as much as I enjoy cooking, but it is something I would like to continue to experiment with and improve upon.
That being said, I thought it might be fun to start an ongoing food and drink series. I’d like to share photos and tidbits of the various things I consume on a day to day basis. Aside from today’s post, they’ll be short, sweet and (hopefully) appealing to the eye. If I get requests for the actual recipes, I’ll be happy to share them. If not, then everyone can just enjoy the view. I can’t promise that I’ll do it everyday…I mean, how interesting can a bowl of cottage cheese really be? However, I do enjoy coming up with random new recipes for myself throughout the week or trying new restaurants—we just might discover something photo-worthy. Plus, if you are someone who is constantly looking for some new meal inspiration, maybe I can be of help.
Some of you might be thinking, “Isn’t this kind of thing for Instagram?” Well, it certainly could be. If you were to check my Instagram, I’m sure you would quickly figure out that I never post there.
Will I ever?
I don’t know. That’s precisely the problem. If I’m perfectly honest, I’m just not into Insta like that, but when I’m off of my “mini hiatus” I will try to think about…you know, using it…or something. I’m still trying to decide a theme for it, but I’m not thinking that food is going to be a part of it. But until I make up my mind, let’s see what I had today shall we?
Today’s (really) early dinner was a lovely shrimp scampi. I wasn’t sure what I wanted to do with the shrimp when I first took it out of the fridge, but I allowed my appetite to guide me. Shrimp scampi is my go-to recipe anytime I want something delicious, but fuss free. I also had some broccoli in the refrigerator that I had nearly forgotten about, so I ended up throwing it into the pan as well.
Shrimp is easily one of my favorite proteins to cook. This is especially the case now that I no longer eat meat or poultry. I tend to tire of fish pretty quickly, but shrimp is something I never seem to get bored of. This is probably due to all of the different ways I know how to prepare it. Fish, on the other hand, is something I am not as enthusiastic about. But then again, I only eat four types of fish. And I wonder why I get bored? 😛
This dish took no time at all to prepare…it was really easy. Even though I’ve made things like this a million and a half times, this was probably my favorite variation yet. I feel as though I’m always saying that, but it’s true. I’m constantly improving upon my technique and tweaking the ingredients of recipes. This way, even my tried and true favorites continually taste better and better every time I make them.
Whenever I have Chinese food, I always love shrimp and broccoli dishes. However, I don’t believe that I’ve personally paired the two together until today. They went really well together and were satisfying without being too heavy. I honestly have to say that even though the shrimp was amazing, the broccoli was just as good, if not better! How the heck did that happen? The seasoning was simply spot on this time around, so I was really pleased with the outcome.