The pictures from this post and my last one really got me thinking about natural versus artificial lighting. Both pictures were taken fairly late in the day as the sunlight was waning, but the light was still strikingly better than anything that my kitchen lighting can produce.
I have toyed around with the idea of getting a light box for food pictures, but I don’t exactly want it hanging out in my kitchen. Ideally I could just make dinner before it gets dark, but it is very rare that it actually happens.
Maybe it is time to make room for a light box. Does anyone else have one?
- 1 butternut squash, peeled, seeded, and sliced into semi-circle rings
- 1 tbsp mirin
- 1 tbsp tamari (soy sauce would be fine if you can’t find tamari)
- 1 tsp sesame oil
- 1 tbsp minced ginger root
- 1 tbsp minced garlic
- 2 tbsp chopped cilantro for garnish
- olive oil spray
- After prepping squash, combine other ingredients in a sealable plastic bag or other container.
- Add squash to sealable container and toss to coat with marinade.
- Spray grill with olive oil, then grill squash over a medium heat for about 10 minutes, or until tender, turning halfway though.
Servings ~ 4
Calories ~ 114, Fat ~ 1.4 g, Carbohydrates ~ 26.7 g, Protein ~ 2.6 g