I have a bit of an issue with food blog photography. While I love taking pictures of food, I am often too focused on the process of actually eating or cooking to remember to pause and set up a good shot. Plus my digital camera recently broke, I lost my Ollo Clip for my iPhone, and said iPhone has decided to insert a bright purple lens glare into the corner of almost every shot. So the pictures I am taking aren’t necessarily the best anyhow. And as it will be awhile before I can afford the sweet DSLR I have my eye on, I find myself at a loss for what to do in the meantime. Because photos of food don’t just act as pretty eye candy for the blog posts — they also serve as memory-jabbers to help me recall what I’ve eaten and how the process came about.
Thankfully, the good people over at The Kitchn posted this a few weeks ago, and Hark! I had my solution! A Food Journal. I have tried to keep food diaries in the past, ones that counted all the calories and fiber content of everything I ate over the course of a day. Those diaries never made it to Day 3. And I have a recipe book, where I will write down a recipe of something once I have made it several times and it warrants recording for posterity (read: future disinterested grandchildren who don’t even know how to read a real book with two covers and paper in between.) But this cookbook doesn’t really capture all the little joys of my everyday cooking and eating.
So I got a fresh Leuchtturm notebook ( the BEST notebooks on the planet, far superior to Moleskin) and dubbed it Die Speisekarten, which is German for The Menus. I’m including meals I make at home in my sweet little Dollhouse, as well as particularly memorable meals I eat out in restaurants. I started it off with what we ordered on our venture to the recently re-opened China Village in Albany, which was truly delicious, save for the Spicy Sour Chitlin Fun. (Ugh. I shudder at the remembrance of the smell of that one.) And since then I have been filling it with my Dollhouse dinners, and it has been very informative to see which ingredients get repeated and re-purposed. For instance, I made a Chive-Basil Pistou one night that, when mixed with some tahini and champagne vinegar, became a lovely salad dressing the next night. Since I don’t write recipes for salad dressings ever, it’s helpful to have some sort of record of this happy accident for future inspiration purposes.
So the problem of remembering what I have eaten seems to be solved. Now on to figuring out what to do with the mediocre iPhone food photography… Maybe I will just turn to illustration instead!