Mags, I think you should become a food photographer. Yep, drop all your other hopes and dreams and cave to the pressures of expensive camera/lighting equipment and Photoshop (there’s the big difference) because the crowd is ungrateful of your sharing. Or you could 
to them all.
I don’t require you to be a professional chef and I find it interesting what you can eat. Sorry it’s so little though, we each have our crosses to bear (although with this crowd you may be carrying two). 
All seafood (salmon, mussels, oysters, crab etc.) are farmed… have been for years… not sure about other countries though…
They both look edible, just not to you… due to your seafood bias, or bias in general.
The muddy colour is due to the aubergine, so nothing to do with the crab… that’s an impossibility.
My food concerns and yours are different, and my choices… extremely limited, so no colourful preserved produce for me. 
I’m finding it all highly amusing, and will continue to share/to spread the love. 
Thanks WendyD… I’ve gotten used to the limited choices, but my feelings will always be peaks and troughs about it all and the allergy in general.
They are not a cross… now that would be giving them a position of importance, wouldn’t it. Emotional triggering is such a simple and very basic transparent tactic… again, amusing at best.
Corned beef, red cabbage and green cabbage, potatoes and maybe something else. After I root around a bit, let’s see what turns up. 
Had the window of energy opportunity for a bit of presentation today… arranged griddled aubergine and carrots, a stacked duo of pan-fried steak medallions and wings… the braised lettuce was thrown on top after due to my waning interest in constructing the composition being replaced with the need to eat.
General Tso’s chicken stirfry over sticky white rice.
A medley of pan-fried onglet steak chunks, chicken wing pieces, and aubergine strips… all organic, as usual.
Salisbury steaks, Brussel sprouts baked in butter, garlic, black pepper with a pinch of salt, and a baked potato to sop up the brown gravy for Mictlan. This was my first time preparing fresh Brussel sprouts, a bit of therapy to be had in peeling off the wilted layers. 
Cholesterol without any highly redeemable qualities. Biscuits with sausage and gravy, scrambled eggs with onions and cheese. The protein doesn’t make up for the health dings, will the taste then? No? Okay, a few of the yolks will not be included.
Steamed fresh mussels in a fusion broth of creole flavours, with spiralised carrot and white sweet potato chunks… all organic.
Another deceivingly filling dish. 
Mags,
Creole, yes! =D> On our menu too with my version of chicken and veggies over dirty rice.
I’m on the road… on a coach to Wales… the first thing I’m going to do when I reach is eat… a curry, steak or chicken n chips, something, anything… I’m starving.
Sweet Italian sausage and onion marinara over vermicelli and my version of cheesy, garlic bread. Yum!
Almost Completely Homemade Chicken Fried Rice (using a seasoning packet this 1st time). Excited to taste this adventure. No sake though.
Do you even care about the animals who were slaughtered for you?
That’s actually a serious question, not meant to insult you. Has the thought actually crossed your mine ever, or do you just see the dead carcass and not make the connection that it is a dead-carcass that an animal actually died, and was also locked in a cage for years of misery and sensory deprivation.
Yes, I do care about the animals who gave their life to nourish my own, but I don’t think about all the plants who gave theirs as much.
Do you eat murdered plants? How many ancient cultures were vegan?
I will never be vegan for vegans are weaker both mentally and physically, yet possibly stronger spiritually.
Fried hamburger, potatoes, broccoli, and onions.
