{"id":10640,"date":"2016-11-27T23:32:23","date_gmt":"2016-11-27T23:32:23","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10640"},"modified":"2016-11-27T23:32:23","modified_gmt":"2016-11-27T23:32:23","slug":"breakfast-lunch-eggs-bacon-and-all-kinds-of-other-things","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10640","title":{"rendered":"breakfast-lunch: eggs, bacon, and all kinds of other things"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10642\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/eggs_bacon_14_items.jpg\" alt=\"eggs_bacon_14_items\" width=\"600\" height=\"450\" \/><\/p>\n<p>I try to bring some variety to my\u00a0basic Sunday breakfast-lunch foumula of eggs, bacon, and toast. This time I may have brought more to the table than ever before.<\/p>\n<ul>\n<li>there were 6 eggs and 2 slices of thick bacon from Millport Dairy Farm; toast from 2 different bakers,\u00a0&#8216;8 Grain 3 Seed&#8217; bread from Rock Hill Bakery, Gansevoort, NY, and a whole wheat sourdough miche from Bread Alone, both selling in the Greenmarket; 3 small &#8216;tomato-red&#8217;\u00a0heirloom tomatoes from Norwich Meadows Farm; a bit of <a href=\"http:\/\/www.thekitchn.com\/whats-the-difference-muscovado-145157\">turbinado sugar<\/a> for the late-season tomatoes; purple micro radish from Windfall Farms; smoked alderwood salt\u00a0from <a href=\"http:\/\/www.tfsnyc.com\/salts\">The Filling Station<\/a>; Baleine course sea salt; tellicherry pepper; 4 very, very hot tiny yellow chilis, <a href=\"https:\/\/www.cayennediane.com\/peppers\/cumari-do-para\/\"><em>Cumari do Para<\/em><\/a>\u00a0(they were the size of quite small peas), which I chopped very finely and immersed in olive oil, from Eckerton Hill Farm; green stems, chopped, of Japanese scallions; torn leaves of basil from a\u00a0Full Bloom Market Garden plant from Whole Foods; part of a crushed,\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/11\/habanada_dark.jpg\">dark, dried heatless Habanada pepper<\/a> from Norwich Meadows Farm; chopped lovage from Two Guys from Woodbridge;\u00a0<a href=\"http:\/\/kerrygoldusa.com\/products?category=2\">Kerrygold Pure Irish Butter<\/a>; and olive oil (&#8216;Trader Joe&#8217;s 100% Greek Kalamata Extra Virgin Olive oil&#8217;)<\/li>\n<li>the music was <a href=\"http:\/\/www.arts-florissants.com\/main\/en_GB\/the-arts-florissants-editions\/music-for-queen-caroline.html\">&#8216;Music for Queen Caroline&#8217;, an album of William Christie directing the Choir and Orchestra of Les Arts Florissants<\/a> in 3 works Handel had dedicated to his patron, the Hohenzollern princess <a href=\"https:\/\/en.wikipedia.org\/wiki\/Caroline_of_Ansbach\">Caroline of Ansbach<\/a> (later wife of George II of England), an enlightened and beloved patron of both the arts and sciences<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I try to bring some variety to my\u00a0basic Sunday breakfast-lunch foumula of eggs, bacon, and toast. This time I may have brought more to the table than ever before. there were 6 eggs and 2 slices of thick bacon from Millport Dairy Farm; toast from 2 different bakers,\u00a0&#8216;8 Grain 3 Seed&#8217; bread from Rock Hill &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-10640","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10640","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=10640"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10640\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10640"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10640"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10640"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}