Have you ever thought about what your personal recipe is to find your balance when too many thoughts are swirling through your head? My personal recipe is to photograph. And that is one of the reasons why I love it so much!! As soon as I take my camera and start to take pictures I am absolutely focused on what I am doing. I nearly to not notice anything that is going on around me or which thoughts I had in mind before. From one moment to the other everything is about photography and the subject. And it does not matter if this subject is a single flower in a botanical garden or a hole bunch of women practicing Zumba. Having my camera with me makes is also like having a buddy around me even if I am on my own.
The subject I love to photograph most of all these days is food because I noticed that to create the dishes, to style them and taking the pictures is a kind of medidative process for me. One disadavantage of this kind of ZEN-way to take the photos might be, that afterwards the food isn’t the hottest anymore ;-). But that’s fine for me. A dish which is very suitable for this, as you can serve it warm or cold, I want to share today. It is an easy to cook pasta dish with baked zucchini. The zucchini are first marinated but in contrast to the zucchini with chermoula, the marinade is done this time with Balsamico Bianco and mint, so that it has a total different taste. And it also works very well, if you serve only the marinated zucchini without the pasta as an appetizer. This is also very tasteful. Originally I got the recipe from some cooking-forum in the internet but modified it further so that it also matches my cooking-project about trying out as many different recipes as possible with the same limited stock of ingredients.
This dish is also my contribution to this month’s Monthly Mingle event which has been created by Meeta from What’s for Lunch Honey and is hosted this month by Dara from Cookin’ Canuck who chose the yummy mingle theme squash.