One of the things I enjoy most about traveling alone is being alone.
(One of the things I enjoy most about traveling with mon mari is being with mon mari, but that's for another day.)
One of the things I enjoy most about being alone is window-shopping.
(Actual shopping, where I buy something, is fun, also, but, alas, also for another day.)
I love having the time to look at stuff that I would:
- Never own in a million years… ever
- Would love to own if I won the lottery
- Would buy if I no one ever found out… ever
- Hope to be able to own in the near future
Under the latter category is a new camera.
I spent a very enjoyable day bending the ear of camera experts all over Minneapolis. I love talking to people who love what they do!
Naturally, after all that talking, my desire to own a new camera 'sometime-in-the-next-year' has, um, been kicked up a notch.
I decided to go to the real experts: fellow food bloggers.
Would you be so kind as to share your opinions on cameras / your camera?
I have a very nice, mid – high end, point-and-shoot and would like to move up to a mid-range SLR.
None of the guys (why are they all guys?) I talked to in the camera shops had ever taken photos of food – quelle surprise! Thus my appeal to those that do….
Any and all help would be greatly appreciated.
In exchange, here's a simple pasta that combines late summer (Courgette) with early fall (forest mushrooms).
Pasta with Wild Mushrooms and Courgette (Zucchini)
1 zucchini (courgette), about 7" long (17cm)
2 cloves garlic
1 tomato I used a yellow one
4oz (125gr) mushrooms something interesting
2 tsp olive oil
1 tbs Worcestershire sauce
1 tsp soy sauce
1 tsp dried oregano
1/2 tsp chili powder
1 cup pasta, penne, rigatoni
Cook pasta according to package directions. When done drain.
Slice onion, mince garlic. Trim and slice mushrooms. Roughly chop tomato. Cut zucchini in half the long way, then into 1/4" (6cm) slices. Heat oil in large nonstick skillet over medium-high heat. Add chili powder, onion and sauté 5 minutes. Add garlic, mushrooms and zucchini; turn heat to medium and sauté 5 minutes longer. Add tomato, oregano, reduce heat and cook until tomato has softened and zucchini is tender, another 4 – 8 minutes. Stir in Worcestershire, soy sauce, pasta, combining well. Serve.
I just realized… This is Pasta; it's still Thursday…. I can submit this to Presto Pasta Nights!
I've been very remiss (can we say busy?) in participating in this event, founded by Ruth of Once Upon a Feast, and hosted this week by Sara of imafoodblog.com.
Time to correct that….
Sara will post the round-up on Friday – don't miss it!
And, for those who need to know: Tomorrow, what I DID buy.
Excited, aren't you….. I can tel…..