Chili Cheese Nachos with Avocado Jalapeño Crema
Nachos can be for grown ups, too :)
Well, yesterday was a big day. It was the first time one of my photos was accepted to Foodgawker.com and the first day to hit 100 pageviews! I am SO happy about it. Thanks for reading, everyone. This has been the best week ever for this blog.
So, now I feel like I’ve set a high bar for myself and I’d like to keep doing that caliber of work. I’ve learned so much about photographing food in the past four months that the difference between the photos we have now and the photos from before is actually kind of funny. I’ve received valuable feedback from a lot of you, and I’m really grateful for it.
Today we cut down most of the summer garden (sad!) but now we have probably 30-40 green tomatoes to let ripen and then use. And later this afternoon, we’re headed out to grab seeds to attempt a winter garden. We’ll probably stick with things that grow underground, I think. I read something that said that the intense amount of moisture in the winters here causes mold to ruin basically everything above ground. That’s already happening with our tomato plants – as soon as the fruit is ripe, it is gross! Luckily, if we pick them green and bring them inside to ripen, that hasn’t been happening.