Seafood pasta with fennel and leek cream sauce

Seafood pasta with fennel and leek cream sauce

I was staring at this photo of the pasta dish I made using fennel and leeks and I knew, even if it looked perfect, that something was not quite right but couldn’t pinpoint what was wrong. Then it finally dawned on me that I should have used the fennel fronds I set aside as garnish instead of parsley! It would have made sense. It was a fennel sauce after all. If I didn’t forget my fennel fronds, this photo would have been absolutely perfect. Perhaps I should do it again tomorrow? I still have some sauce left. I just have to set everything up again, find that perfect light, shoot from that perfect angle, and make sure I have my perfect garnish. But why always strive for perfection? Isn’t good enough enough?

Although I wasn’t 100% satisfied with this photo, it made me happy. It was way better than other dishes I shot for my blog.

Way better than other pasta with fennel and leek cream sauce images on the internet (http://www.google.co.nz/search?q=pasta+with+fennel+and+leek+cream+sauce&tbm=isch).

Way better than Rachel Ray’s whose recipe I adapted and changed (http://www.foodnetwork.com/recipes/rachael-ray/chicken-with-fennel-cream-sauce-and-penne-recipe.html).

Besides, it tasted absolutely divine. I would do it again and again. And shoot it again and forget my perfect garnish again and still be happy.

Life is too short to have everything perfect.

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