{"id":10503,"date":"2016-11-19T00:25:32","date_gmt":"2016-11-19T00:25:32","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10503"},"modified":"2016-11-19T00:25:32","modified_gmt":"2016-11-19T00:25:32","slug":"lomo-with-greens-chestnut-pasta-with-red-cabbage-cheese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10503","title":{"rendered":"lomo with greens; chestnut pasta with red cabbage; cheese"},"content":{"rendered":"

\"lomo_greens\"<\/p>\n

\"chestnut_pasta_red_cabbage\"<\/p>\n

\"3_cheeses\"<\/p>\n

Yoeman service.<\/p>\n

Because of our schedules lately, all of the meals I’ve recently prepared have had to be somewhat improvised, even a bit sketchy, and often involved leftovers, and what I call ‘hangers on’ (ingredients that have been around for a while and which I judge really should make it into a meal soon).<\/p>\n

This time there was a fresh, unplanned guest: the beautiful contents of a ‘goody bag’ from our\u00a0previous night’s outing at Untitled<\/a>, the restaurant that’s a part of\u00a0the new Whitney Museum. \u00a0The farmers around whose produce last night’s\u00a0dinner was built, Chris Field and Jessi Okamoto<\/a>, gave each of the dinner guests a selection of chicories and other greens from their vast lands (8 acres in eastern Pennsylvania) as each of us\u00a0was leaving. We got 2 of them, so we will all\u00a0be seeing some of their work on this site for a little while.<\/p>\n

These meals at home have all been yeoman service, and are appreciated, but I’m actually getting physically and emotionally anxious after\u00a0being absent so long\u00a0from my other safe place, the Union Square Greenmarket<\/a>, and from the pleasures of real cooking.<\/p>\n

I’ll be visiting\u00a0both tomorrow.<\/p>\n