Usually I'm pretty darn good at following rules. A traffic light turns yellow? I almost always stop. No glass outside by the pool? Nope, we never do that. Cross the street at the corner? Yep, I follow that one too.
However, for this month's Inspired Plate Food Photography and Styling Challenge though, I think I have to give myself a fail. Our challenge this month of "Herbs, with a clean/messy added element" had me actually failing twice.
Looking at my schedule lately, I think I can explain it all away with "I've got too much on my mind", or maybe it's simply a lack of attention to detail. Or perhaps this little image sums it up:
In any case, I finished my first (notice I said first...) shoot nearly two weeks early. So proud I actually completed a project ahead of time and that the photos turned out worthy of a photography challenge, I loved my empty bowl with just the last bits of Coconut Avocado Frozen Yogurt swirled at the bottom to complete the "messy" portion of the shoot. The spoon was set just so, perfectly balancing off of the ingredients that I had scattered around the shot.
Last weekends dinner with Mom and Dad proved the perfect opportunity to fire up the grill, and our Grilled Tomatillo Mango Salsa paired with the grilled Mahi-Mahi beautifully. Cleaning up the kitchen before Mom and Dad got here I was happy that all the dishes were done, the fish ready to grill, the salad prepped and the dessert in the freezer (that was the Fabulous Frozen Margarita Lime Pie we posted earlier this week).
Setting down at the computer with the extra time I had before they arrived I glanced at our challenge prompt and once again my heart sunk once again with failure. Messy element... well now that the kitchen was all clean and ready for guests the messy wasn't going to happy. As such I'm settling for this sort of messyish shot of the before of the tomatillos.
Arriving in a papery husk, I've found many of my friends somewhat intimidated by the green fruit. Tomatillo Salsas, with their slightly sweet flavor, are many times not as hot as other salsas. (Take care to take a small test bite first though, as you just never know.). As the tomatillos arrive somewhat firm, I like to grill mine, giving them a richer flavor and a preferable (for me) texture.
A ripe mango on the counter proved to be the perfect complement to the grilled tomatillos, onions and small piece of serrano chili, while also bringing a nice color element to the bowl. Served alone with tortilla chips or as a topping for a piece of grilled fish, you most likely won't have this salsa around long. All the better to return to the kitchen for that lost messy shot...
Please join me as we make our way around the Inspired Plate blog circle. First up, we head to Australia to visit Sabrina Wong a Perth Food Photographer with her photography challenge shots.
