The Meal — an attempt to document a meal or a snack photographed Friday 12:00 noon EST, Feb 24th..

I’m not sure what the significance of this all is, but for me it will be a minor bit of fun that I’ll go ahead and participate in.

The recipe for this salad is down below.  — The Meal.

Apparently, they want photographers interested in what they are eating to stop and photograph their meal at a specific point in time, on Friday February 24th, Eastern time — if you aren’t on Eastern time and want to participate, go hunt around and look up how your time slot relates to Eastern (US) time.

You have to sign up to participate by the 22nd, presumably by the end of Eastern time on that date, as well.  You also have to put some of yourself (physical corpus) into the photo as well.  You, after all, are eating, or are about to eat, what you photograph.  I’ll use the 10 second pause on my camera.

I’m going to play.  Eh, could be fun, even if I have strong doubts over any Social Significance this group may or may not want to attach to this.  And I have most of this week off from work, so it means I can do my photo from home.  I’ll post the result here.  It will probably be a salad (cold food) for sake of ease.  And then I am going to EAT it.

I have spent a bit of time recently investigating the art of food photography.  Apparently, food for professional photography is not necessarily meant to be eaten, after, and sometimes after extended shoots, it is not really desirable to eat.  I assure you, I eat everything I photograph (unless it is on a friend’s plate, in which case THEY get to eat it, thank you).

As an aside, I turned up at a sushi restaurant very shortly after a pro had come in to shoot their $19.95 signature roll.  The sushi chefs let me and another fellow split that roll, for free.  Timing, as they say, is everything.


About 4 good sized lettuce leaves
3 olives, gourmet, vary them if you wish.  Split in half.
Seaweed, perhaps a 1/4 package of a dried package of .28 ounces more or less when dried.  (I used a brand called Ocean Greens — and reconstituted the whole bundle for later.) Put in water to cover for at least ten minutes.
Goat cheese, a couple tablespoons.
Any other addendums that suit your fancy.
Extra virgin olive oil
Vinegar — preferably either apple cider or red wine vinegar.
A couple mere drops of hot sesame seed oil.

Shred the lettuce roughly, and layer in olives and goat cheese.  More lettuce.  On top, spread out the segment of seaweed.  Drop in a few more olive slices and a bit more goat cheese.

Mix the olive oil and vinegar 1:1 but keep it sparse.  Add the bare taste of hot sesame oil.  Not so much as to be hot, but enough for the character.

Drizzle over the salad.

Eat,  enjoy, and consider the Friday photograph.  It’s not going to be the same meal, and I’ll have to put myself in some way into the photo, but I’m getting ideas.

About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
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