• Felicite Ross

Sometimes You Win, Sometimes You Lose...


Hi, My Beautiful AFW Aficionados...


Ain't that the truth! Sometimes you win in life. Lately, I haven't been winning in this

World of food photography. Let me introduce myself to you, my name is Felicite Ross,

I'm an upcoming food photographer that works for Foodlagniappe. Also, you can find some my work in #TheBluePlatemagazine. You are probably wondering why I decided to start a blog. Tell you true to vent, and share my experiences as I travel on this road called food photography.


Week One: On April 26, 2021 my first goal was to cook a recipe I found in Bon Appetit magazine on page 46 March 2021 issue and take a few photos of the Green Curry Lentil soup and a bottle of wine. To my surprise, I had a lot of work to do after I review my photos.

Ok, food photography isn't no joke at all. I know I have talent, but I see that I must build my photography skills. You are probably looking at the pictures below and saying they look good to me. That's it, they look ok. I'm trying to get to the level they are fabulous or super great. I know it takes time to build something wonderful or great. This is true, but I started late walking on this journey. Time is the essence of my situation. Every week I plan to post a blog confession of my experiences, thoughts about my work. Of course I'm going to show the photos. As I research, practice and learn new photography skills, I believe my food photos should blossom into greatness. Now I understand at this point that time is one


of the important aspect of being a food photographer. It's not a fast pace job, or a slow job either. The biggest pitfall for me when you take 50 photos and come out with few great ones. Here's another example of losing, the picture below, but it's ok. It takes time Aficionados to grow your photography skills and continue to grow your talent.


I like to add the soup recipe was so delicious which I plan to make it again. The flavors of the ginger, onion and garlic takes me back to my Creole roots of cooking. I really enjoy this dish. I'm not an expert, but I give the recipe 5 from my critique. I'm judging from the aspect of the color, aroma, flavors and cost.


1 tablespoon virgin coconut oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 1" piece peeled ginger, finely chopped

1 teaspoon Diamond Crystal or 1/2 teaspoon Morton kosher salt, plus more

1/4 cup Thai green curry paste

1 medium sweet potato, peeled. cut into 1/2" cubes

3/4 cup brown or green lentils

4 cups low-sodium chicken or vegetable broth

1 13.5-oz. can unsweetened coconut milk, shaken well

4 cups (loosely packed) baby spinach leaves

1/2 teaspoon (or more) fish sauce

Small handful cilantro leaves with tender stems and lime wedges (for serving)


Directions:

Heat oil in a large saucepan over medium. Add onion, garlic, and ginger, season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes.

Add curry paste and cook, stirring and scraping bottom of pan constantly, until the paste

is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.


Stir sweet potato and lentils into onion mixture, then add broth and 1 tablespoon.

Diamond Crystal or 1/2 tablespoon. Morton kosher salt and bring to a boil. Reduce heat to

a simmer and cook soup, stirring occasionally, until sweet potatoes are but not mushy, 20-25 minutes.


Add coconut milk to the soup, return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds,. Taste soup and season with more salt and / or fish sauce if needed more salt and/ or fish sauce if needed.

Ladle soup into bowls and top with cilantro. Serve with lime wedges.


Before I end this blog confession. For my wine Aficionado I drop a little bit of fuel (knowledge) on wine glass etiquette go to https://www.instagram.com/foodlagniappe/ see the right way to hold a wine glass.


In closing, I like to thank you for reading my blog confession today.


Until the next time spread love, joy, and peace.

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