Today, I had a plan.
That plan was to make dinner early, so that when we got home from an outing with friends late this afternoon, dinner would be mostly ready. All that would be left to do would be to make some guac to top it all off.
And that plan worked. For the most part.
I did indeed make Sweet Potato and Black Bean Chili with quinoa this morning before setting off on the day’s adventure.
Made much the same way it was made here, except quinoa was subbed for tempeh (1/2 c quinoa added for the last 15 to 20 minutes of cooking.), I didn’t use any vegetable broth and I definitely didn’t make any brownies for dessert. (Dammit.)
But friends, I gotta tell ya. These short days means that lighting at this time of year really sucks for food photography at dinner time. Natural light is best for food photos, and sunshine is in short supply around these parts right now.
I’m trying to figure something out.
I think I’ve got more lighting research to do. Either that or bump dinner up to 4:30 PM Eastern Standard Time. Or shoot all my dinner time pictures at breakfast time? I think I could be on to something there.
And of course, as soon as Maxine laid eyes on that Grow Light that I hauled downstairs from the attic, plans for her own “art studio” were immediately underway.
“Mah-aaahm. I’m creating!”, she said.
Uh oh. A two syllable-d “Mom”. I guess I better move along and mind my own avocado business.
At least the guac was easy, as planned. A mashed avocado or two,
a diced onion, a couple of chopped grape tomatoes, a little garlic powder and a dash of salt.
You know what? I’m not in the mood for Sweet Potato Black Bean Chili for dinner now after all! How about we just have guac for dinner? The lighting is much better over here by the stove anyway.
Sounds like a plan to me.