I believe I’ve lost my mojo. Or my thoughts. Or perhaps both. All I know is that I cooked three incredibly excellent recipes for the blog this weekend and couldn’t obtain any photos worth a toot.

I believe it is time to purchase a camera. Also, obtain a good lighting setup. But, oh, y’all. I don’t want to mess with it all. I don’t work as a full-time blogger. I’m just like you. I work full-time (and it has nothing to do with food, recipes, or blogging). I have a household. And children. Who all participate in sports. Nobody has time for expensive photo shoots.

It has to be simple for me. And enjoyable! I don’t cook for the express purpose of photographing and blogging about it. I prepare it so that we can consume it. That means I’m photographing around suppertime, when all of the excellent natural light has vanished. It will no longer be entertaining if I make things too complicated. It’s going to be difficult. And cooking and writing are two of my favorite pastimes. This is not my working time.

ingredients

2 pounds of chicken breasts
1 14-ounce can of chicken broth
3 celery stalks, finely diced 1 small onion, finely diced
6 tbsp. melted butter
1/2 pan* crumbled cornbread (6 servings)
1 tin creamed chicken soup
1 teaspoon sea salt
1/2 teaspoon poultry seasoning (add more to taste)
1/2 teaspoon black pepper
1 tablespoon garlic powder
3 peeled and diced boiled eggs (optional)
INSTRUCTIONS:
Cook chicken breasts in stock in a covered pot over medium-low heat until cooked through. If you boil them to death, they will become hard and rubbery. Allow the chicken to cool before shredding with two forks or dicing into bite-sized pieces; cover and set aside. Separate two cups of chicken stock and put aside.
In the meantime, sauté the celery and onion in butter until the onion is transparent.
Stir together the reserved 2 cups chicken stock, cream of chicken soup, salt, poultry seasoning, pepper, and garlic.
Mix cornbread, chicken, sautéed veggies (with butter), chicken stock combination, and boiled eggs in a large mixing basin. Spoon mixture into a greased baking dish and bake for 45 minutes, uncovered, at 350 degrees, or until well browned on top. Remove from the oven and set aside to rest for 15-20 minutes before serving.