Friday, November 7, 2008
Photo Makeover! One of My Favorite Lunches
It's been four years since I started blogging. Mind you, the last two years has had it's share of unusually quiet months. It's not how I want it to be. I admire the people that manage to put up post everyday, all year - heck, I admire the people that gets up posts a few times a week, or just once a week.
I can't explain what has happened. Life, the ever present excuse, yes. Not trying so many new things, or them not working out well, or forgetting to take the photos to prove I actually made something. There are only so many times you can post a recipe on brownies. Actually, on the subject of brownies, there might be arguments you can do a bunch of posts.
I seem to have been in this dump for a while now, and I want it to stop. I guess it's mostly a matter of DOING it. That's probably why I'm trying this NaBloPoMo-thing - so that I HAVE to post. I'm not happy with everything I put up, but at least my mind starts working differently, and with what it is that I want to change. I'd like to think.
I remember the time of wanting to post three posts on the same day, just because I had so much to say. It's not that I want that again, I just want to feel like I have something to say. It doesn't have to be all unique and special all day, every day, but it somehow has to be something that's close to my heart. It has to have a purpose. Even though it is, afterall, only food.;)
This was one of the very first posts I ever did. Wait, stop! Please don't click that link. Seriously, your eyeballs may just pop out from the bad photo experience you'll have if you go there. This was before - long before - I figured out what a macro button was. Or how to turn off the flash. And the likes. Whew. It's quite funny - and oddly disturbing - to go back to some of these posts. Times sure have changed.
The salad's still awesome, though. Brown beans, pickled cucumber, fresh cucumber, hardboiled eggs, lots and lots of chopped parsley, coarse grain mustard, a little olive oil. Feel free to bulk it out with spinach, maybe some bacon bits. A hunk of bread, preferably something dark. Keeps well in the fridge, so you can make it the night before you want to bring it to work, or school or wherevere it is that you're going.