Is Food Photography in a Rut?
(go ahead, click it. read it. I will still be here with the rest of what I have to say.)
I have previously written about how my photos are so often rejected by TasteSpotting, foodgawker, and recently, we can add Tasteologie to that list. Sure, I have had a few lucky shots accepted to their photo indexes, but my decline list is still much, much, much longer. As I read that blog post, I found myself nodding a lot in agreement. I scroll through those beautiful food photo sites and see lots and lots of gorgeous photos that are all, regardless of recipe or ingredient, pretty much the same. The photos that I snap of food that I really do eat, in my dark and cozy home, with my point-and-shoot camera can't compare. Still, I submit them...and hold my breath for notification...and kinda wrinkle my nose and cuss a little when I receive yet another rejection.
And, so...even though I have declared this my mantra several times in the past (I guess I never learn, huh?)...I asserted myself free from photo submission for a few posts. Call me lazy, but when it was gray and rainy or late in the evening or the presentation just wasn't that appealing, I snapped a pic anyway. I shared a few anyway. I was free from worrying if the photo was "good enough" (good enough? to be rejected? LOL) and just shared. I have countless "bad" photos filed away on my computer for FABULOUS recipes that I haven't shared. I changed that...a couple of times. I shared bad pics and good food because that is what I do. I am not a photographer held hostage by photo index sites. I am a home cook who shares food that I love with people that appreciate it.
So, call me lazy as I share another bad photo and a great recipe. Lazy Lasagna is pure comfort food that feeds an army. The original recipe was published in the South Dakota Centennial Cookbook (1889-1989). I received this cookbook as a shower gift as a blushing bride and it was one of the first not-Hamburger Helper recipes that I tried as I taught myself to cook. It is good food that people love.
1 pound ground beef
1 cup onion, chopped
2-3 cloves garlic, minced
fresh ground black pepper
1 teaspoon sugar
16 ounces tomato sauce
1/2 teaspoon dried basil (more if using fresh)
1/4 teaspoon dried oregano
8 ounce package dried egg noodles
6 green onions, sliced
1/2 cup sour cream
4 ounces cream cheese, cubed
1 cup shredded mozzarella cheese
Preheat oven to 350.
Brown hamburger, breaking into small pieces.
Add onion and garlic to the meat.
Season with salt and pepper.
When onion is translucent, add tomato sauce and herbs. (here, you could sub your favorite pasta sauce)
Cover and simmer 15-20 minutes.
In a separate pot, cook noodles according to package directions; drain.
Combine sliced green onions, sour cream and cubed cream cheese in a small bowl.
Mix meat mixture, noodles, and sour cream mixture.
Pour into a buttered 9x13 casserole dish.
Top with mozzarella cheese.
Bake at 350 for 1 hour. (Serves 8)