For so long I took photos only for myself. And then I got better at taking photos and started shooting for other people. And somewhere along the line I kind of stopped shooting for myself.
Then last weekend RJ requested fish tacos with mango salsa for dinner and there was something so very perfect about the pile of fresh, brightly coloured produce we brought home from the shop that it simply had to be photographed.
Of course not just made and shot but chopped and dropped and spread and sprinkled into a cornucopia of colour shimmering in the late afternoon light.
A great beautiful mess that brought a great smile to my face.
I know I need to start doing more projects for myself, to stay fresh and inspired and creative, yet those projects are the ones that are perpetually pushed to the side.
I may simply have to treat my own creative projects as client work in order to get anything accomplished… next up is photographing all the pottery languishing in the spare room in order to list it in the shop.
Many of you have been asking about the plates and bowls and knives I’ve been teasing you with — if you want to know when they’ve been posted for sale it’s probably best to follow The Decadent Pantry over on IG.
In the meantime, go make some salsa. The creative mess is optional.
Summer Mango Salsa
Salsa is not really something that requires a recipe, a list of ingredients perhaps, but quantities of said ingredients are as individual as the tastes of those around the table. The quantities here are a guide, nothing more nothing less, feel free to increase or decrease ingredients as you wish. Just make sure to start with a sweet ripe mango and finish with a good squeeze of lime.
Serves 2 – 4
INGREDIENTS
- 1 mango
- 2 tomatoes
- 1 handful coriander
- ½ small red onion
- 1 – 2 limes
- ½ red chilli or pinch chilli flakes, optional
- sea salt, to taste
METHOD
Peel and dice mango, chop tomatoes, finely dice coriander, onion and chilli (if using).
Combine all ingredients in a bowl, stir through lime juice, tasting as you go. Season with a pinch of salt if you wish. If you have time set aside for 10 mins for flavours to meld.
Serve with tacos, over grilled fish or chicken or spiced veggies, on top of toast, or simply eat with a spoon.
COOK’S NOTES
- Firmer mangos work a bit better when it comes to keeping form in the salsa.
- When in doubt, add more lime juice.
vegan // vegetarian // gluten-free // dairy-free // soy-free // nut-free
