Camera Woes and Vegan Spaghetti Squash Pad Thai

You may have noticed as of late that I have been relying on my loyal iPhone for all of my food photos (is that an Instagram filter?  Why yes it is).

Or on the contrary, you may not have noticed at all, because let’s be honest… my photography has never been that great.  My lack of interest in taking the time to truly learn about my camera and how it functions may be to blame; the most use I’ve ever gotten out of an instruction manual is as a coaster.  Or it could also be the fact that I have more interest in eating my food than styling it and making sure the lighting is right (although believe it or not, I do generally try).  But personal photog deficiencies aside, I’ve noticed that my camera just isn’t taking the same effortlessly crisp photos that it did when I first got it.

I actually noticed this several months ago, but apparently the only solution is to send it off to Canon, a process that can take 6-8 weeks.   There never seemed to be a good time, so I kept putting it off, until a couple weeks ago when I just decided to go for it.  Well, this week we got a call with an estimate: $249 for base repairs and $129 for lens.  I asked Courtney what exactly needed to be fixed and he said that was all the information that was available.  I don’t know about you, but when I’m paying $400 for something, I like to know what it’s for.   So I called.

“I received an estimate, could you tell me a little more about what needs to be done?”  “They won’t know what needs to be done until they open it up.  It’s just based on the make and model of your camera.”  “So, could I not have gotten this estimate before shipping the camera off simply by telling you the make and model of my camera?”  “Well, we could have given you an estimate, but Canon has a more accurate estimate book.”   “So, they gave no indication of what they think is wrong with the camera or what will be done or replaced for that price?”  “No, it’s like when you bring your car into the shop.  They give you an estimate before they start doing the work.”  “Yes, but when I bring my car into the shop, they give me a general idea of what needs to be fixed.  I don’t just say ‘it’s not driving well’ and pay a flat amount because I drive a Volkswagen Jetta, regardless of whether it needs an oil change or a new catalytic converter.”

Clearly, trying to reason was getting me exactly no where.  Canon does what they want, and they don’t sell their parts to private repair shops, so if you want your camera to work, you have to play their ridiculous game.  My choice is to pay $400 with no indication of whether there is just a setting I messed up or whether it needs a serious cleaning, tune up, maybe some parts replaced.  And I’m out $35 to ship my camera to Canon, who probably never opened the box.  Snarf.  My iPhone camera is looking pretty good right about now.

No, but really, iPhone or not, doesn’t this pad thai look pretty good?  It’s ridiculously easy to make.  Oh!  And it’s also incredibly healthy, both vegan and gluten-free.  How’s that for a filter?

Spaghetti Squash Pad Thai (Vegan and Gluten-Free)

From Family Fresh Cooking

• 8 cups cooked Spaghetti Squash (~1 large squash)
• 1/2 cup light unsweetened Coconut Milk
• 1/2 cup natural, crunchy Peanut Butter
• 2 tbsp Thai Red Curry Paste
• 1 tbsp Soy sauce or Tamari
• 1 tbsp Fish Sauce (omit if vegan)
• 2 tsp toasted Sesame Oil
• 1 tbsp fresh minced Ginger
• 1 tsp Cinnamon
• pinch of ground Black Pepper
• Agave nectar or honey, to taste

To Garnish:

• 1/2 cup chopped Green Onion
• 1/2 cup salted Peanuts, chopped
• 1 lime, cut into wedges
• Sriacha (optional)

To roast the spaghetti squash:  Preheat oven to 350°F.  Cut the squash in half lengthwise and scoot out the seeds and fibers.  Sprinkle with salt and pepper and place upside down on a greased baking sheet. Cook for about an hour, or until skin gives under pressure and the inside is tender.  Remove and let cool for 10 minutes.  Using a fork, scrape out all of the flesh, a little at a time.  It will come out in spaghetti like strands.  Put it into a strainer to remove excess moisture.

Whisk together remaining ingredients in a large bowl.  Combine with cooked squash.  Garnish with green onions, chopped peanuts and lime, as well as sriacha, if you love some spice!

Serves 4

Johanna