Monday, July 14, 2014

Keeping it simple and real w/ Brownie Brittle and Fage Greek Yogurt

For weeks since attending BlogHerFood in Miami, I have pondered the out-sized focus on food photography --  seriously considering buying an iPhone at one point just for that reason and setting up some sort of style table in my apartment even while questioning the necessity of it all. Thank goodness for The New York Times article "Your Eyes Are Happier Than Your Stomach" (Dishes Worthy of Instagram, but Not Your Appetite) published last week to put things back in the proper perspective.

Are photos more important than substance, with an implied and sometimes audible disdain for authenticity and/or spontaneity?  The Times article tackled the issue of restaurants pandering to "photo journalism" (so-to-speak), with increased plating space in kitchens and dishes over-designed for social media -- all of which can result in cold, not so tasty food.  Should I worry more about the sophistication of my photos than the authenticity of food I might want to report on or prepare?  Is there any good reason not to publicize something simple and real?

Paula's Delight
To that end, I tackled my craving for Sheila G's Brownie Brittle pieces mixed w/plain Fage Strained Greek Yogurt and fresh fruit, minus any razzle-dazzle.  I share Sheila G's obsession with crunchy edges and am a fan of Fage's dense deliciosity with little sugar content. Add fresh raspberries, which traditionally go well with chocolate, and you have a treat akin to a Dairy Queen Blizzard -- but significantly healthier. It's delightfully yummy and super-easy to put together. The photo says it all...really.

NOTE: While living in Greece circa 1968-78, I bought the terra cotta pot pictured above full of yogurt. That's how we got our yogurt, covered with a parchment-like paper not unlike that covering Fage yogurt beneath the plastic lid.  Turns out that Kalypso Greek Yogurt today sells its yogurt -- available only in New York City and Long Island -- in terra cotta pots to preserve and protect a product that has been strained until 97% of the whey has been removed.  Gotta get me some of that!

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