dinner tonight: Bibb Lettuce Salad

date: 6/4/11

Bibb Lettuce Salad

cucumber, white corn, sautéed shrimp, green goddess dressing

Lately, I haven't been feeling very motivated to blog. Even writing this post right now is not as enjoyable as it used to be. It's distressing because this blog used to be a much larger part of me, and I don't want to lose it.

It's not because I no longer enjoy taking pictures of food that I eat, and it's definitely not because I've lost my love of food. I just realized it's been a while since I've really had such a spectacular meal that I'm rushing home to blog about it. I also don't feel the need to blog about a dinner that a dozen other food blogs out there are already waxing poetic about. Nor do I just want to be an encyclopedic documentation of dishes at a restaurant. And honestly, sometimes I just want to eat. Who wants to deal with a camera when there's tasty food in front of you?

So, I've come up with this temporary remedy/trick to get myself into food blogging again. Since summer is approaching, and I have about a month before any traveling occurs, I will probably be cooking a lot at home. I'm going to start posting pictures up of the dishes I make. Maybe it's fantastic, and I'll want to share a recipe within the post. Maybe it's a work in progress and the recipe needs little tweaks here and there before I share. Maybe it just looks tasty and I want to post up a picture. I'm going to stop expecting so much of my posts. I'm just going to share.

So this was dinner tonight--a last minute creation that turned out better than I was expecting. It was my first time making green goddess dressing, and I took a little short cut by not even pulling out the food processor to make it. I merely finely chopped up some scallions and basil and whisked it together with some anchovies, mayonnaise, sour cream, and lemon juice. I'm definitely going to experiment with this dressing more. The baby shrimp were quickly sautéed with some olive oil and garlic before finishing with some white wine. I reached into the heart of my head of lettuce and pulled out the tender, small leaves in the center--the best part.