Another woman I know was christened "Mac Gyver in the kitchen" by her husband. I would put myself in that category as well, since I take delight in salvaging food and creating a novel dish. Today I finally broke out the months-old grapefruit from the recesses of the fruit drawer. Since I was never going to eat all of it for breakfast, I decided the fruit should go into a salad for dinner. The result? The salad needed some shrimp, avocado or chicken added to balance out the fruit's sharpness. I tried all three versions and found shrimp was the most perfect addition of the three. Before adding the final components that made it "just right," I snapped this photo.
In case you are wondering, the final additions of chicken and shrimp were leftovers from the fridge. I don't have the time to make a special effort for recipes--I work with whatever ingredients I have on hand, which is what we Mac Gyvers thrive in doing.
So I suppose that performing photo shoots of food and describing it in depth qualifies me as a foodie. And yet it is an identity that I hesitate to fully embrace. Life should revolve around people, not food, right?