lamb patties, chickpeas, and radish greens
Despite being on the whole a decent cook, I am, without a doubt, among the worst food photographers on the web. As a professional IT consultant, I persist in the faith that technology can fix anything, in much the same way that members of certain religious groups continue praying by the bedside long after the corpse has gone cold. That’s why, when @listenmissy offered to loan me her old DSLR, I leapt at the chance, and immediately bumped my head: I’m six-foot-eight, and I was standing in the doorway.
It was a fruitful concussion. Before, I didn’t know what I would do with the $5.29 pound of ground lamb I picked up at Fairway over the weekend. When I came to, the plan for my dinner seemed to glow on my retinas like a burned-in login prompt on an old CRT. I would cook more chickpeas. I would not integrate the meat into them, as before. This time, I would make patties of the meat, and place them atop the chickpeas. What’s more, I would sauté those chickpeas in the fat of the lamb, with garlic and radish greens.
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