rice pudding brulee
They say that timing is everything when it comes to comedy and politics but I’d like to propose another to add to that adage. Yes my friends, timing is everything when it comes to food blogging. I know it may not seem like there’s much to it, I mean you cook something, take a photo of it, eat it and then write a bit of a storyÂ about it. Simple right?
While sometimes of course, things run like clockwork and it all comes together as it should. There are a few major limitations that mean that it often requires a bit more thought to get all the pieces in place. The first is my day job. Now don’t get me wrong, I love making biscuits for a living, it’s just that the pesky requirement that I spend a large chunk of each day from Monday to Friday in a work environment tends to put a bit of a restriction on the time I can devote to my blogging.
And then there’s the limitation of the amount of precious daylight available on weekends. You see, after some experimenting when I was first getting into my amateur food photography, I quickly came to the realization that food just needs natural light to look any good in a photo. For me it was pointless trying to get a decent shot with artificial light, so I decided to stick to daytime shooting.
Which is all well and good when you’re cooking up a lovely lunch, but a little trickier when we’re talking a dinner recipe. So sometimes I cook ahead and get my snap during the day and then reheat to serve. And other times I cheat and take a work-in-progress shot of however far things have progressed when the sun starts to sink below the horizon. But most often I make extra to have leftovers for picturing the following day.
This brings me to the third timing critical issue: keeping the prepared food from being eaten before there is suitable light the following day. Yes sometimes it’s hard to predict the appetites of your guests and if something particularly takes their fancy it does seem a little petty to deny their requests for seconds when all you are planning is to capture said food in digital form for posterity. And then of course there’s the other risk: the midnight snacker in a moonlight fridge raid.
Over the weekend at my Dad’s farm, this week’s recipe almost became a victim of just suck a fridge strike. After a very filling family Saturday dinner, I tucked my pudding leftovers into the refrigerator to await their fifteen minutes. But when morning broke and I reached for my subject, I found the dish to be seriously more empty than it had been the night before. At first I was thinking that I’d have to come up with a plan B to share with you dear readers, but on second inspection I figured there was enough left to at least give you an idea. And there you have it a comforting, traditional, grandmotherlyÂ dessert, given a new lease of life in the form of a crunchy burnt sugar toppingâ€¦ all good things.
rice pudding brulee with poached prunes