It has definitely begun to feel like winter here, so when Tracy at Reflections of an Untidy Mind mentioned making pumpkin soup in her Changing Seasons post, I experienced one of those really powerful taste memories.
Perhaps inevitably, pumpkin soup was on our dinner menu last night, along with some cheese and herb cornbread.
Both easy to make and, as it turned out, quite yummy.
These shots are of today’s lunch (of course there were leftovers).
Regular Random is a photo challenge hosted by Desley Jane at Musings of a Frequently Flying Scientist. If you’d like to join in:
- choose a subject or a scene
- spend five minutes photographing it – no more!
- try to not interfere with the subject, instead see it from many angles, look through something at it, change the light that’s hitting it
- have fun!
- tag your post #regularrandom and ping back to Desley’s post
That does look delicious.
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Pumpkin soup is a regular in my household, not tried the corn bread with it, it looks a match made in heaven
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these sound so good –
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Looks delicious, I think pumpkin soup is now on my menu for tomorrow 🙂
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I make BNS soup in the winter time, but never tried cornbread with it. Recipe?
Tried solid polenta yesterday (sliced and fried) but can’t say I was impressed, not quite as bad as Tofu with a good lashing of chilli sauce 😀
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The cornbread was an afterthought and to be honest a bit of a case of chucking things in a bowl and stirring til it felt right. I am planning to make it again and actually measure quantities this time, so I’ll post the recipe (assuming the last one wasn’t a total fluke).
I don’t like polenta in either of its manifestations, though the solid version scores a few more points simply for not being porridge.
What’s not to like about tofu? You’re obviously don’t have either a good recipe or a yummy enough sauce 😀
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I dislike the texture of Tofu – like chewing sponge.
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😂😂 I have finally found soft tofu that isn’t sponge-like and is really versatile. I have also eaten freshly made tofu — still warm and drizzle with tamari and sesame seeds. I flatted with a good technologist once and he used to make it. It’s a totally different experience.
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I shall have to come and visit you 😀
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Excellent idea!
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I do love pumpkin – though now that we’re thoroughly into our summer, it’s funny to see others just starting in on their pumpkin seasons.
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😀 I feel like that when I see comments about watermelon and strawberries.
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Ha! I never even thought about it working the other way.
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It does look delicious Su. This would be your pumpkin time of year.
Leslie
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Yes; suddenly the shops are full of pumpkin and squash 😀
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Do you make pumpkin pie?
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I’ve never made it. I have eaten it once, but I’m not overly fond of pie in any form. I on,y really like filo pastry 🤔
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I think it’s an acquired taste but it’s really yummy and part of our autumn feasts.
Leslie
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🙂
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This was almost mean. I must go get a snack now.
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🙂
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You have provided me with some powerful sense memories too! Yum …
Poring over your series of photographs, I am reflecting on a photographic question I’ve struggled with for some time: I’m beginning to get the hang of breakfast foods (not so difficult because they are generally very colourful & interesting), sweeties/desserts are coming along, but savouries are very difficult for me. For example, when I do a colourful stirfry, by the time it is cooked, the colours have faded a great deal. Then I realised taking photos at dinnertime is not great for light – my food photos seem to work best when I take them in the morning. I read somewhere that if the food being photographed is not particularly interesting, then the background has to be; which you have done so beautifully – not to say the soup & bread do not look delicious, but they are both orange/yellow, and you are able to beautify it with with the bowl/plate, table cloth, and the lovely sprig of cilantro.
If it is not too cheeky to ask, do you have any other tips for me as I continue to explore taking better savoury pics?
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🙂 Thank you Ju-Lyn — it’s so lovely to know that the photos can evoke sense memories.
I know what you mean about trying to photograph savory food. I don’t have any sort of studio set-up, so I have to use natural light and for me that is always morning. It does mean that with dinners I sometimes have to cook a portion of the food in the morning and photograph it (makes for yummy — if slightly cold) lunches. The soup and bread were left-over from the previous night’s dinner so were really quick to photograph.
I actually put garnish on food before I eat it anyway, and I’ve started using the nicest crockery that I have to serve meals (as well as for photography). I am trying to become much more mindful in my eating habits (after a lifetime of snacking). I always put food on a plate, try never to eat on the run, and sit down at a table. I do fiddle around a bit with the staging — trying to find a bowl or plate that looks good, and using tablecloths or boards that I’ve collected. The cloth in the soup photos was embroidered by my grandmother and I chose it partly because it has such good associations for me, and also because of the autumn colours of the embroidery.
But you are right; sometimes (especially with stir-fries and curries, etc) no matter what you do, the photos aren’t always that interesting. In that case, how about photographing the ingredients? You can get some lovely creative shots that way. You can still take photos of the finished dish, but show them alongside the ingredient shots. I’ve done this a few times but am most proud of this shoot (https://zimmerbitch.wordpress.com/2017/06/25/regular-random-five-minutes-with-the-makings-of-a-great-dressing/)
I’m not sure this helps much; my photography is very much work in progress.
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You have given me wonderful ideas, Su, thank you. I have long admired your photography and so am chuffed to receive tips in this regard. I was also a snacker (I use the past tense but actually, I still struggle) and are also to be more mindful to eat better protein-rich meals (being a vegetarian, that is a challenge).
Photograph ingredients early in the day, keep dinner till the next day when light is good, use good crockery and scenic backdrops … good things to keep in mind!
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I’m always glad to share anything I have learned. One of the things I love about this blogging community is the generosity of those I meet. I find that really inspiring.
I still struggle with snacking too — especially when I’m tired or a bit stressed. The best thing I can do is not to buy the high-carb, empty calorie snacks and to cook plenty of food for meals so that there are interesting leftovers.
But, I am totally a work in progress. 🙂
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Hear hear! To us works in progress: may each day be filled with the joy of meeting challenges and recovering ourselves a little at a time!
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YES to that. 🙂
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Looks awesomely delicious even though I only crave cold drinks and some fruits or salad at the mo. 😂 Aren’t leftovers great? I love it when I get to eat a good dish at least two days in a row. 😄 xxxxx
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😀 me too. So many dishes are actually better the next day. xxxxxx
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This looks delicious and is as lovely as all your other images. I really like that you chose a tablecloth that picks up the foods’ colors!
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Thank you 🙏 The cloth is really special as my grandmother embroidered it.
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Yum! Looks amazing. Leftover pumpkin soup is sooooo good. And that bread looks fab 😍
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😀 Thanks. I had planned to freeze some, but it’s all gone.
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Mmmmnnnn, I made some pumpkin soup , soooo gooooooood.
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Yum. Especially the cheesy herb corn bread. You’ve got to come to Canada and cook for me so that I appreciate your talents first hand! 😂
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