is it as good as it looks?

i just read this article in the new york times. the topic of photographing food is something i have struggled with. actually photographing anything for that matter. i have always felt that it distracts to much from the experience at hand. this is especially true for people like myself who want to try and achieve a decent snap shot when engaging in such journalistic efforts. although they still never manage to be exactly as i'd like and by that time all thats left is cold food or an outlined feeling.

currently i have found myself frustrated with the lack of natural light my current kitchen receives, wishing for a radiant beam to heighten my food to salivate inducing elegance. honestly though i'm more interested in the action of cooking and baking not the notation, which may require a few trees to fall without observation, but i'm trying not to care. i'd like to be more diligent about documenting all my culinary efforts, but realize i must do as i feel.

don't worry this isn't the end of postings or photos for that matter, i just felt like having a little late night ramble session. i guess ultimately my point is too have fun and if it feels like work its lost the point. so here is to keeping whatever i've created enjoyable in every random acts that entails.

with this said. i decided to experiment a little and make some ricotta, marionberry and thyme ravioli the other night. i wasn't going to mention this little gastronomic adventure because my photos of the final product lacked the grace i strive for, but who cares. i accompanied the ravioli with some sauteed cauliflower. if you ever have had reservations about this white veggie impersonating a brain i say open your arms and give this pale plant another chance. it can be truly delicious with the slightest bit of oil and seasoning. in this case olive oil, salt, pepper, garlic, and some more thyme. sorry, but all i've got is thyme these days. ouch, i can feel my fathers corny gene pushing forward.