I was a photographer for television stations at the beginning of my career.
The term “photographer” is a little misleading, though. I was a videographer. There’s a massive difference between how people shoot pictures and how people shoot video…and how people shoot television news.
I knew my camera like the back of my hand (a Panasonic P2). I knew which filters to put it on at all times, how to iris up and down, how to put it on shutter, how to get a blurred out background.
Did I know the technical terms? Not really. I couldn’t tell you which “F stop” the camera should be on, or the numbers that go along with the best white balance, or the numbers that go with the iris. I just knew what it should be.
Now that I have a fancy camera to take pictures, I find myself in a vastly different world. I can’t figure this thing out for the life of me. First off, the viewfinder is tiny. Much smaller than the gigantic camera I used to lug around. Second, all the buttons and gizmos and gadgets are different. I’ve been taking the camera out to get used to it (shooting food is simple—I think I’ve pretty much got that down). Practice makes perfect.
Rob and I visited the central park in Moore to shoot some pics. These were the best (and they’re not that great!):
After that, I settled back down into shooting food. I made this salad on a whim (and because I had an over abundance of bacon) and was pleased with all the pretty colors that came out of it. It’s a big difference than the dull, brown winter landscape that’s covering Oklahoma right now.
I love the arugula because of its peppery flavor. That paired well with the bacon, tomato and soft-boiled eggs. You can toss the salad greens in a little olive oil, salt and pepper to get them dressed, but the yolk from the egg will dress it nicely as well.
I’m intrigued by breakfast salads and all they have to offer. What a great way to start your day with a bunch of veggies and protein. I’ve made one before (this Denver Omelette version) and had been daydreaming about them ever since.
BLT Breakfast Salad
Bacon, soft-boiled eggs and tomato tossed with salad greens to make a great way to start your day.
- 6-8 slices of bacon, cooked
- 1-2 Roma tomatoes, diced
- 1/2 red onion, sliced
- 4 eggs
- 3 cups arugula
- 1/4 cup olive oil
- salt & pepper
- Boil eggs for 6-7 minutes until soft-boiled. Peel eggs and carefully slice in half.
- Toss salad greens with olive oil, salt and pepper.
- Make the salad: top salad greens with tomatoes, sliced onion, a few strips of bacon, and soft-boiled eggs.