I'm in love with my small dishes.
Which is not the same as "small dishes," although I currently have two cookbooks out from the library on that subject, and I think I may buy at least one of them. (They are Amuse-Bouche by Rick Tramonto — adorable! — and Big Small Plates by Cindy Pawlcyn, which I haven't thumbed through yet.)
No, what I mean is cooking in little cups, bowls, mini-casseroles. Cranky calls it "portion control" but I just think it's fun.
Definitely more photogenic, in the case of homely things like bread pudding, macaroni and cheese, or shepherd's pie.
And guess what: I can legitimately call this shepherd's pie, because there's lamb in it. Beef too, but you take what you get. And in this case, what we got was a leftover shawerma sandwich from the Falafel Hut. Unrolled the lavosh wrapper, scraped out the vegetables, and chopped up the meat.
But that's the funny part. Even though I constructed these pies from homemade meat drippings, sautéed vegetables from the farmers market and mashed potatoes (ditto), the finished dish had the flavor of "Somebody Else's Cooking." I expect that in a restaurant, but it always shocks me at home.