I just bought three, yes three, professional photography lamps. At the store, something happened that has never happened to me before. Thanks to my absurdly large belly, someone offered to help me carry my gear to the car. Sure, at Jewel the bagger will always offer to shlep the goods, but you know they don't mean it. And what would you say to them on the long walk to your vehicle anyway?It was easy at the photography store. I just asked for pointers about taking food pics. "Think of your first light source as the sun," said the clerk. "Your second and third lamps eliminate the sun's shadows." Simple advice for a simple cookbook like The Lazy Gourmet.
2. Gently stir in bocconcini, tomatoes and basil. Add vinegar, and optional capers. Season with pepper and remaining ¼ teaspoon salt. Stir again.
Serves 6
Once at home, there was no friendly clerk in sight. No Rooster either. The man is taking an intense GMAT class after work so he can rock a killer score and go to business school next year. So the lamps remain in the trunk of my car and this pic isn't the glorious beacon I had imagined. But the salad is mighty fine.
Farro, Tomato and Mozzarella Salad
1 ¼ teaspoon salt, divided
1 cup farro (it's a grain)
3 tablespoons olive oil
3/4 pound bocconcini (little balls of mozzarella), cut in half
2 cups cherry tomatoes (halved if large)
8 large leaves basil, torn into pieces
1 tablespoon balsamic vinegar
4 turns black pepper
3 tablespoons capers (optional)
1. Bring a 2-3 quart pot of water to a boil. Add 1 teaspoon salt to the water (reserve ¼ teaspoon salt for seasoning). Cook the farro for 15 minutes. Drain in a colander and rinse with cold water until faro is close to room temperature. Transfer to a large bowl. Toss with olive oil.
Farro, Tomato and Mozzarella Salad
1 ¼ teaspoon salt, divided
1 cup farro (it's a grain)
3 tablespoons olive oil
3/4 pound bocconcini (little balls of mozzarella), cut in half
2 cups cherry tomatoes (halved if large)
8 large leaves basil, torn into pieces
1 tablespoon balsamic vinegar
4 turns black pepper
3 tablespoons capers (optional)
1. Bring a 2-3 quart pot of water to a boil. Add 1 teaspoon salt to the water (reserve ¼ teaspoon salt for seasoning). Cook the farro for 15 minutes. Drain in a colander and rinse with cold water until faro is close to room temperature. Transfer to a large bowl. Toss with olive oil.
2. Gently stir in bocconcini, tomatoes and basil. Add vinegar, and optional capers. Season with pepper and remaining ¼ teaspoon salt. Stir again.
Serves 6
