Professional chefs think about presentation just as much as they do about ingredients and processes, which is a big reason why the food at a restaurant seems so much more delicious than the food at home. By contrast, cooks like me tend to think about presentation as the plates are being dished out, and usually along the lines of "oh rats, this looks terrible, why didn't I cut up a carrot and put it alongside."
When my kids were at home and the daily meal was a daily event/chore, I would bring those plates to the table and announce ruefully "sorry, it's another one of Mom's Famous All-Brown Meals." Last week this came up in conversation and I asked my son, now the official chef in his own family, what he remembered about Mom's Famous All-Brown Meals. He said he remembered that they tasted just fine. That's why I love him so much.
A variant, of course, was one of Mom's Famous All-White Meals -- such as chicken breast, mashed potatoes and cauliflower with a side of italian bread ("oh rats, this looks terrible, why didn't I buy broccoli instead").
Now that I have taken to buying whole wheat pasta, it's way too easy to whip out an all-brown meal if I don't plan ahead. Quick, which plate do you want?