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How’s About Some Food Porn?

January 7, 2009

These are in no particular order, but pictures I either liked or wanted to remember.

The apartment and views from it (yes, the lake is frozen):

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This is my peanut butter stash as of now:

Mom eggs vs. Dad eggs (over easy with butter vs. fried Chinese-style with peanut oil)January 017
Actually, for my next art project, which is a double portrait that shows the relationship between two people, I’m going to be partially influenced by our friend Laura Letinsky,
who photographs leftover food. I want to do a portrait of them that doesn’t have any people in it: more like a still life of the kitchen that shows their different styles of cooking (what they cooked and what kind of mess they made) on either side of the stove. Sort of hard to describe right now.

Open-faced sandwiches: “Lobster salad” with leftover lobster tail from New Year’s, yogurt, cayenne, celery, lemon juice and lox and Laughing cow, roasted squash, celery and hummus.

  
Not mine but it’s too cute: my mom’s popcorn in the “Popcorn” bowl I bought her (She’s an addict!

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The most scarily long ingredients list I have EVER seen (at my friend Kaitlyn’s house):January 034

Also, to enforce my point– My lunch vs. hers (Veggie sandwich with goat cheese, pesto, spinach, roasted red peppers vs. bacon blue cheese burger and fries and a Grenadine float (pomegranate soda and rainbow sherbet–  so deliciously sugary!):

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“Bananas are Beautiful”

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Below is the most food coma-inducing bowl of oatmeal you will ever see: (If you didn’t like oatmeal before, you do now)

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  Blood oranges and the like

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Cannellini beans and chard, French beef stew (really wanted some of that), bok choy and shiitake mushroomsJanuary 042January 044 January 045January 046

Imitation Candle Cafe wrap with leftover beans, bok choy, The Heat is On Peanut butter.

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Ji Dan Geng (steamed egg custard… this was actually too raw at this point), stir fried broccoli

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Matcha latte

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Shrimp and harissa, lentil soup

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One Comment leave one →
  1. ghostologist permalink
    January 7, 2009 3:58 pm

    The secret of the perfect western style fried eggs I make is that there are not over easy–too easy to break. Rather I cover the pan with lid so the tops cook and there is no goopy film.

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