Plating food matters. I wish I knew this as a kid, but at least I get to consider it when feeding my own.
This was the 90s, and young me could gaze down at any plate, during any family holiday function and painfully see that the chicken wings were smeared with the yellow from the square of macaroni and cheese — that same square of macaroni and cheese that was all dusted with barbeque sauce from the chicken. Collard greens peek out from under everything, while a deviled egg with half of the yellow knocked off, maybe onto someone else's plate, is tucked in a corner. It's all topped with a single biscuit that is now slightly soggy because it caught contact with the collard juice.
