I haven’t taken a photo of my kitchen sink for a while. Huh. Maybe I should start again.
See these posts on Tumblr.
Just some random pictures of my kitchen sink, like the ones I post here. When I take photos like these, I appreciate all the good food I have to eat, and the feast for my eyes as well as my body.
I love taking photographs of my kitchen sink. It’s like a meditation exercise – it focuses my eyes on tiny details I might normally miss. It helps me find beauty in unexpected places.
One of the things I love about photographing food scraps is noticing the amazing natural variations in plant seeds and reproduction. These spaghetti squash seeds (above) glisten with slippery dampness. The apple (below) hides its small, dark seeds chastely, inside a dry star.
I appreciate fruit and vegetable seeds.
When I get home from work, the most creative part of my evening begins. Because that’s when I decide what to make for supper.
Last night I did what I always do – started by looking through my fridge. It’s full of all kinds of vegetables. There are more vegetables – ones that don’t need to be kept cold – on the shelves in my kitchen. I think of them like paint colours. Only unlike paint, I can taste and smell and eat them, too. (Besides look at them.)
So last night I looked through my fridge, and then wondered if I wanted to make something with potatoes. I checked my potato bowl, which sits on one of my food shelves (not in the fridge), but I only had two left. I wanted to save them for today, which is a holiday.
I had a spaghetti squash, though. (I also had a butternut squash. Squashy excess, perhaps.)
So here’s what I did.
I sautéed one yellow onion, and when it was golden, I added some slices of raw, peeled and cored spaghetti squash. I steamed them with some water in a skillet until the squash was soft, and came apart in strings.
Separately, I steamed some spinach, all by itself. (That was my side dish.)
I also roughly chopped some plum tomatoes, and simmered them in a saucepan with a bit of water and some carrot shavings.
I flavoured the tomato sauce with a pinch of Italian seasoning, a pinch of chipotle pepper, a dash of salt, and a bunch of freshly-ground nutmeg.
I ladled the tomato sauce over the (salted) spaghetti squash, and that (along with the steamed greens) was dinner. Yum.