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Hello! I’ve returned to the land of the blogging, after sorting through about 1,500 vacation photos. Some of which included ones of the kids (nine of the rugrats total) waking up in the mornings to my DSLR’s shutter-clicking and my subsequent delighted cackling. (”Stop taking pictures, Auntie Cindy!” “But it’s so fun!” Click, click. Ah, good times.)
I’ll begin my trip food photos with my refreshing and disappointing in-flight snack.
I tell myself I don’t like raisins. I’ve convinced myself of it. Yet, I find myself biting into oatmeal raisin cookies, tearing into packs of Raisinets, and reaching for a container of Salty Raisin.
Whenever I’ve heard of the British meal, biscuits and tea, I’ve wondered what those biscuits were. Would they be something like these Indonesian Coffee Milk Biscuits, or the ones served with gravy in America? I’m inclined to think the biscuits are like the ones in this package…because they go better with tea, no? I grew up in a restaurant. I’d like to say my curiosity with Asian foods began when I’d stare at the condiment bottles in the kitchen, wondering what they were, but I’d be lying. The restaurant is where my love of eating was borne.
I was all over this bowl of Egg Flower Soup (with delicate egg whites, soft button mushrooms, and crunchy water chestnuts) at the Chinese restaurant we ate at during the road trip, just like I was years ago as a child. I have a relative called Tool. (Hey, he gave himself the nickname, not me. I just go with it like a supportive cousin-in-law would.) Tool is married to a cousin whom I like to call The Asian Martha Stewart (TAMS). TAMS can make Tarragon Chicken Sandwiches with herbs from her garden, turn a seed from a two-pound SlimCado into a six-foot plant, and knit delicate baby booties. She’s who I wanna be when I grow up, nevermind that TAMS is only two years older than me. When Tool is not busy being a tool and TAMS is not doing her domestic-goddess thing, they’re professional wedding photographers. (Do you hate them just a little bit? I do. With a big dosage of love.) I went to dim sum with Tool the day before my road trip, so he could show me how to take (indoor) food photos. (He’d gifted me with the DSLR camera he first used as a wedding photographer. I was all sorts of excited, of course, and hope that my food photos taken with the DSLR will make y’all cry like his photos have done with brides. Yeah…that doesn’t make sense to me, either.)
One of my first shots with the DSLR. Uh-oh, my focus on the Shrimp Dumplings (Har Gao) seems to be a bit off. |
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