My husband has been rather demanding lately. You see, he thinks, I need to post more main dish and less muffin recipes. I tend to agree, as we’ve enjoyed some very tasty meals over the last four months, or so, that have not made their way to my recipe index. I say four months, because, that is when winter arrived here in Minnesota.
What does winter have to do with me sharing main dish recipes? It’s all in the light. As a novice food photographer, I’ve learned one thing in the past two years of blogging, natural light is king for taking mouth-watering, eat-with-your-eyes, food photos. During the winter months, there is no natural light to be found in our house, after 4 pm.
Check out this side-by-side. Lamb burger on left, picture taken last August on our front porch at 6 pm. Lamb meatballs on the right, picture taken last night in our kitchen at 6 pm, as it was pitch black outside. Natural light versus artificial light, see the difference? Perhaps next winter I’ll invest in some fancy lighting equipment.
From November to March, prime light is hit or miss with many days dreary at best, but on a good day, the best light is found between 10-11 am, hence muffins and not main dishes. However, that’s about to turn around! Spring is right around the corner, starting with springing our clocks ahead this weekend for daylight savings. While I don’t particularly care for the loss of sleep I am excited for longer days and more light.
Okay, with all that being said, may I present to you an easy healthy recipe for Oven Baked Lamb Meatballs. Don’t judge them by their appearance, as they were delicious alongside a simple salad of mixed salad greens with a few sun-dried tomatoes and topped with Western dressing.