Here's Dinky (Love Boat). He's a punk. He's slightly blurry because a.) he's always drunk and b.) he's a spaz. Steamboat is a little easier. He's pretty stationary most of the time.
Here's dinner. It wasn't moving. And thanks to the tripod, neither was I. I mean, the camera. I was probably still wobbling all over the place.
Next I'm thinking a backdrop (maybe white) and a light that's brighter than the one on the buffet. I know the pictures are kind of dimmish. But honestly, the flash is just horrible.
Back to dinner. Tonight was just the two of us, which is nice now and then.
Turkey Cutlets with Dijon Mustard Pan Sauce
Roasted Squash with Rosemary
I dredged the salted and peppered turkey cutlets in a little flour, then pan browned them in some olive oil. Then added about a half cup of white wine to the pan, a teaspoon of dijon mustard, and scraped up the brown bits. I had to add a little water to get it the right consistency, but then it was good to go. The squash I just sliced thin, drizzled with olive oil, sprinkled with salt and chopped rosemary, and roasted at 450 for about 35 minutes. The brown rice is, well, brown rice. Wahoo.
One of my standbys, actually. I like the pan-browned cutlets with a pan sauce. You can do chicken, turkey, whatever, and any kind of flavor that suits you for the sauce. And tonight I just didn't feel like "bringing it" in the kitchen. But I also didn't want to go out. What I wanted was to sit in the living room and mess with my tripod and figure out how it worked. Which I did while the rice and the squash were cooking. I think this is going to pay off. Whoo hooo!