Chicken Paillard, potato and tomato salads
If you have been reading my posts, you may have gathered that I am not a chef, I am not a food stylist, I am a photographer. While I have dedicated my passion to food photography, I concentrate on the photography rather than the food. In addition to that, my wife is less comfortable in the kitchen than I am. This has resulted in eating out often and having leftovers almost as much. I love photographing food. I definitely love eating food. I don’t love preparing food.
Shrimp and Spaghetti
My wife and I were watching the business report when a young CEO was being interviewed. He was describing Blue Apron‘s food program – they deliver fresh food to your door once a week, with all the ingredients (except olive oil, salt and pepper) with step by step recipes for three nights at a very reasonable price. My wife was intrigued so we signed up.
The first evening caused a little confusion, not knowing how to dice, mince, chop or “add salt and pepper to taste” but, we made it through the preparation and we were very surprised about how good the meal was. So, now we are cooking dinners. Three days a week. OMG!
Stuffed Pepper Ingredients
So, now that all this is going on in the kitchen, what is a photographer to do? Of course I am obligated to record our adventures. So, here are some of our meals from the first three weeks of our Blue Apron adventure.
Photography by Jerry, LLC 