And Happy Burns’ Night!
This post has little to do with celebrating Burns’ Night, excepting for the little shot glass in the photos below. It’s not possible to read, ‘BURNS’ COTTAGE’ just below the illustration. Presumably it depicts where ‘Rabbie’ Burns was born. I’ve never been there, and don’t even know where Robert Burns was born 254 years ago. However, I’ve been to the house where he lived until his death (at the age of only 37!) lots of times when I used to stay in Dumfries, SW Scotland. Incidentally, that’s where my paternal ancestors hail from. Well, in the same county, as in Dumfries and Galloway. Unfortunately, their castle (now a ruin) is notorious as being the ugliest castle in all of Scotland. Believe me, I’ve seen the photos! It’s a formidable, depressing sight, even as a ruin.
I’d no intention of doing yet another ‘update’ post. Well, I happen to like these photos. What, seriously? You never like your photos! What’s wrong with him, man flu?!? No, I just happen to appreciate the difference in these and the one photo I’m leaving within its original post. The difference is, quite simply, shocking! Sometimes it’s good to look back to be able to move on. Not that I’m satisfied. As I used to be a designer it was normally the case of doing one design, then hoping to do even better with the next one. So, even though I’m definitely not happy with the light in the photo below I’m still going with it as I’ll be playing around with that vantage point tomorrow as there’s loads left of this delicious aubergine/eggplant stew. The recipe itself really needs lamb burgers or a spicy lamb stew to compliment it. I can only buy a large four portion pack of lamb mince or ground lamb here. Without a freezer I’d never get through so much meat! For the original post please click here.
Happy neeps’n'tatties with your haggis, if you’re celebrating, folks! I’ll just have a wee dram, or two, a bit later. -:)
Although I wasn’t able to replicate the above photo earlier today I did manage to grab another shot that I’m okay with, below. This stew never seems to look as good the next day regardless of tasting the same. But, with a little more tomato purée/paste and a splash of water helped to prevent the sauce from looking too dry.
All photographs within Feed the piglet:
All rights reserved – Copyright © johnnysenough hepburn
What a fun read ‘especially the part about your ancestors’ “ugly” castle! I do love your pictures, and I think you are absolutely right to take new ones of dishes you made for the blog, and I see nothing wrong with posting them either. I should definitely do that for some of my first posts at some point.
Happy Burns’ Night!
Thank you for your lovely comment. Yes, I think it’s good to go back to recipes, especially to give them a tweak or two. Must update the original post!
Likewise, Happy Burns’ Night!
As I’m trying to learn photography, I was curious and went back and looked at your original post, and do agree with the one you left behind. It’s all about light, isn’t it? The ones above have just the right mix of light and color, I think. They are lovely. Of course, what do I know, I can’t even figure out how to use my new camera :-/
Firstly: thanks for your comment.
Yes, there is a saying that I love about photographers: Amateurs talk about equipment, professionals about money and photographers about light!
As for your new camera (no, I’m not talking camera rage here!?!) get to grips with all of its modes/settings! With my very out-of-date camera I use particular settings as in: change mode ESP to SPOT to be able to establish correct metre readings. Can’t take photos out of that mode. Neither can I take food photos without using grid ON. The rule of thirds may not apply to food photos, yet it’s always pleasing to the eye – especially the Golden rectangle! If you haven’t read up on, do so. It’s even on Wikipedia: http://en.wikipedia.org/wiki/Golden_rectangle
And, lastly, keep shooting!
Whoa! I better get reading as you’ve lost me. Even as a scientist, technology can be bewildering if you haven’t learned anything about it. I find myself going back to my iPhone – one button! For now, I’m going to try to learn one feature at a time (and use my Iphone when that fails). Eventually, I hope to get it figured out!
Thanks for your help! I may be back with questions :-/
Aubergine is code for ‘delicious’ to me. Great photos! And thanks for educating me about good ol’ Burns’ birthday. Most Americans are out of the loop about such festive occasions.
Yes, I love aubergine. But, it has to be cooked until absolutely soft for me to really like it. I’m still after a spicy lamb recipe to go with this. Maybe a marinated kebab.
Looks delicious! I would have totally served this dish with rice too. Man, I’m hungry and I’m about to go to bed!
P.S. Lovely photography, by the way.
Thank you. Managed another shot I’m actually happy with today. Phew!
Hope you didn’t gorge before bed! I’m on the lookout for a lamb kebab recipe for next weekend to go with this. Might check Villy’s blog, in fact.
Nope, didn’t gorge myself before bed. ;)
Lamp kebab sounds wonderful! I look forward to seeing the post.
Think I have a suitable marinade, regardless of how simple. Have you ever used allspice with lamb before? Will do some more research just in case.
I have never used allspice in lamb before, only in veal. Although I’m sure it would taste wonderful in lamb as well. I probably wouldn’t put anymore than 1/2 teaspoon of it as it is a pretty potent spice.
Thanks for that. Yes, the recipe I’ve bookmarked used exactly that. As I’ll be cooking this for 2 portions I’ll use a little less. It certainly is potent!
I like your updates as I hadn’t seen the original so I got to enjoy two posts.
Oh, thanks for having a look at both. I’m hoping posting so many updates isn’t boring people as they’re not terribly popular. Still, I think it’s necessary to tweak a recipe and/or grab better photos. If the food doesn’t look good then there’s no point in styling it!
I totally agree.
That looks super yummy. I’m really into beans during the winter — it just makes any dish seem warm and filling. Love it.
Yes, I love most beans throughout the year. Hopefully I’ll be doing a spicy lamb kebab next weekend to go with this recipe.
This does look so good – I’m a huge fan of eggplant (as we know it here). I’ll be giving this a try and now going to check out your old photographs too.
Thanks for that. You’ve just reminded me to update this post to include the term eggplant. I think I’ve already done that for the original post. Will have to check. Yes, aubergine cooked the right way can be utterly delicious. Both earthy & sweet.