In which Lauren makes really ugly food, and decides no photo is the way to go

I was reading this earlier today - what a great way to start a Sunday in the kitchen! In the first line of this post, Matt acknowledges that his blog is photo-centric, and that got me thinking: is it possible to have a great food blog without equally great photography?

I know that my favorite blogs, like MattBites, feature stunning food photography. Turns out, many of the blogs you see on the right are offered by folks with careers that are related to graphic and/or web design in some way... so it's no wonder their photographs make my mouth water. I work in marketing during the day, and I appreciate a compelling image. But the writer in me wants to fight: good words, artfully chosen, should be able to speak for themselves... just like good food.

So when it comes to my own blog, here's the problem: I don't own a camera. Matthew is a photographer, and when he's around, he's usually more than happy to take some shots of what's going on in the kitchen. He's not always around, though, and when he is, let's just say that I'm not a food stylist. (Snob, sure... stylist, not quite.)

Certainly I could just buy a camera, but owning one will not make me into a photographer. And since I work full time and want to spend as much of my time off as possible writing, cooking and stuffing my face... learning to be a photographer on top of it sounds like a grind, not a passion.

And let's face it: not every dish warrants a photo. This week for lunch, I'll be noshing on ricotta pasta with zucchini and mint. It's delish. It uses fresh ingredients like homemade ricotta from PennMac, herbs from my garden and organic zucchini. But it looks like a gloppy mess. Even the best photo might turn your stomach. But think about the mixture of basil, mint and parsley in your mouth, over a background of wholesome ricotta cheese coating a nutty pasta... I bet you'll get hungry.

So today, I decided: sometimes you absolutely have to have a photograph. Sometimes, you're better off with out. So in the land of Burghilicious, you will, at times, get pictures, and at other times, you will just get me. I hope I don't disappoint.

Ugly but Delicious: Whole-Wheat Rigatoni with Zucchini, Mint and Ricotta

1 pound whole-wheat rigatoni
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 medium zucchini, diced
15-20 fresh basil leaves, shredded
1/4 cup fresh flat-leaf parsley, shredded
10-15 fresh mint leaves, shredded
1 tablespoon butter, chopped into pieces
16 ounces fresh ricotta
1/2 cup parmesan

Prepare the pasta al dente, or however you like it.

Heat a large saute pan over medium heat. Add the oil and saute the onions for 3-4 minutes, until they begin to soften. Add the garlic and saute 2 minutes more, then add the zucchini.

While the zucchini cooks, combine the ricotta, parmesan and butter in a large bowl.

I like my zucchini crunchy, so I let it cook about 3-4 minutes. When it is as soft as you like, add the herbs and remove from heat. Add the pasta and the vegetable-herb mixture to the bowl with the cheese. Mix well, salt and pepper to taste, and serve.

Or, if you are like me and require a hot lunch every day to feel like a sane person, portion into tupperware for lunches at work. I can get a week's worth from this recipe.