Styling food at home
Awhile back Lissa posted this comment, and after I finished laughing out loud, I got to thinking about what I do at home:
[M]y idea of styling food is making sure there is no dog or cat fur on whatever I'm serving other people.
When I entertain, which doesn't happen all that often anymore, I always pay attention to the looks of the plates I serve my guests, although I never go so far as to decorate my poultry with flowers. ...
But there is something fundamentally different about how a plate looks at a fine-dining restaurant and how it looks at my house.
If I tried an artistic squiggle of raspberry coulis on a dessert plate, it might seem a wee bit precious to me. But if I served -- say -- a spoonful of chocolate mousse on a plate, I would arrange it artfully (I hope) with another spoonful of softly whipped unsweetened cream by its side.
I go for the artfully natural look, or maybe the naturally artful, at home.
Or maybe I'm just jealous that I don't have the time or patience anymore to pay attention to detail in the kitchen the way I used to.
Is that true of the rest of you (Bucky and jl, you may not respond to this post in any way), or do you enjoy the bells and whistles? There's nothing wrong with that, it's just more trouble than I'm willing to go to these days.
(Amy Davis/Sun photographer)