I pass no comment on the throngs of barbarous unwashed Stocktonian masses who descended upon the mess I set forth. But I must share some images with you.
S. Margot tells me I should shut off the flash and strive for subtlety and I think she may be right. Please do give me feedback. I'm still new at the food photography thing.
The first is a bacterially fermented assemblage of tiny cukes (cut up afterward), peppers and cibollata onions. It worked because we had a serious cold spell for several weeks,
And here's that bungy salami. Toscano Piccante, right? Spiked with chili pepper, otherwise not much different form the smaller one, but bigger, dried less, with a pronounced sourness that somehow is really fetching. I have a feeling I am seriously getting the knack of this.