Just after midnight Tuesday I tweeted, aware of the possible ambiguity, “we had local mushrooms and hemp pasta tonight; now enjoying a little California rosé as a chaser, listening to @WilliamBasinski” (we had turned to the Basinski after the Vaňhal symphonies that had accompanied the meal itself).

The reality had nothing to do with hallucinogenics, although there was real wine.

• nine ounces that remained from a box of Sfoglini hemp reginetti opened for an earlier meal, boiled until just before it would have reached the point when it was al dente (about 10 minutes), drained and served with a mushroom sauce made by heating 4 tablespoons of rich Organic Valley ‘Cultured Pasture Butter’ until it had stopped sizzling, after which one large sliced ‘camelot’ Dutch red shallot from Quarton Farm, and 10 small whole fresh sage leaves from Phillips Farms, and 10 ounces of separated or sliced sections of yellow oyster mushrooms from Blue Oyster Cultivation were tossed in, followed by 2 chilis (a pinch of crushed dried hickory smoked Jamaican Scotch bonnet pepper and a slightly larger amount of light colored home dried habanada pepper), the mix sautéed until the mushrooms were soft and golden brown, then seasoned with sea salt and freshly ground black pepper, arranged inside 2 shallow bowls, and almost a quarter of a cup of shredded Parmigiano Reggiano (aged 24 months) from Whole Foods Market scattered on top, finished with a garnish of micro purple kale from Two Guys from Woodbridge
• the wine was an Italian (Chianti) red, Chianti Santa Fiora Villa Travignoli 2014,from Garnet Wines & Liquors
• the music was an album of symphonies by the classical Czech composer Jan Křtitel Vaňhal [here using the modern Czech spelling]