This gallery contains my food photography. Be warned that I am in no way responsible for what is about to happen
to you appetite. It is highly recommended that you eat before viewing the food photography section. When your
ready pull up a chair and enjoy the scrumptious tidbits that I have created for you.
I was so excited that the new farmers market was so much closer to our home. I didn’t make it the first week they were open as they are only open on Wednesdays from 3:00-7:30pm. The next week I did make it and was surprised and happy to see how busy they were. Oh the things I can use for my food photography so many choices of fresh food. Local food from Florence is what you will find.
The real treat was all the fresh produce, meats, cheese and even seafood there is something for everyone.
Fresh mint in a mason jar
Radishes in bundles
Beautiful colored onions
Cheese from Lone Palmetto Farms
Blue crab from Orangeland Seafood
And a friendly farmer (no he is not for sale)
My mind swirled with ideas for supper, fresh food is always tasty. I decided on pan seared flounder along with some vegetable pasta and a cream sauce to top it off.
I came home with my bounty and washed them all.
Then I started making my pasta
2 cups flour
2 whole eggs
1/2t granulated garlic
2 t olive oil
A loving pinch of salt
A little water to get the right consistency, toss it all in my Bosch mixer and turn it on for a bit. After mixed I put it in a bowl to rest making sure to cover it so that it don’t dry out.
Start chopping my veggies while the pasta is resting. After that is complete I begin to roll out the pasta and cut it into fettuccini noodles, I enlisted help from my daughter for this process. I have a pot of boiling water waiting for the finished noodles. I add some olive oil to my skillet and start cooking the vegetables, drop my noodles. In another pan I add some butter and fresh garlic some thyme and oregano for a quick bit of color. Don’t burn the garlic if you do just start over it’s worth it. I add some half and half once it has a light brown color and let simmer while I finish the rest. Low and behold my sauce is too thick so I have to add some milk to thin. I through in a good handful of Romano cheese salt and pepper to taste. A quick sear on the flounder that has been salt and peppered and it is ready to serve. Talk about good we all wanted more, I hope you all enjoyed and will get out to a farmers market soon.
This B.L.T was about the death of me... It didn't want to keep it's bacon straight or keep it's bread fluffy. Finally I won or did it?
A good B.L.T always needs to start with a great bread able to stand up to the task at hand.
Then the wonderful tasty tomato sliced just right.
Oh and for those onion lovers who would not dream of having a B.L.T without