{"id":10720,"date":"2016-12-03T01:07:19","date_gmt":"2016-12-03T01:07:19","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=10720"},"modified":"2016-12-03T01:07:19","modified_gmt":"2016-12-03T01:07:19","slug":"frittata-with-bell-peppers-and-part-of-the-kitchen-sink","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=10720","title":{"rendered":"frittata with bell peppers, and part of the kitchen sink"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-10725\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/12\/sweet_pepper_frittata.jpg\" alt=\"sweet_pepper_frittata\" width=\"600\" height=\"450\" \/><\/p>\n<p>One of the most exciting &#8211; and satisfying &#8211; things about assembling a frittata is the freedom you have to put things into it. This could\u00a0encourage a penchant\u00a0for cleaning out the refrigerator, but<span class=\"s1\">\u00a0<\/span>usually without\u00a0sacrificing the success of the frittata itself (because of the extreme <span class=\"s1\">adaptability of the basic formula);\u00a0<\/span>that&#8217;s what happened this time.<\/p>\n<ul>\n<li>it was a bell pepper frittata, and the preparation went somewhat along the lines of the one shown in <a href=\"http:\/\/food.hoggardwagner.org\/?s=bell+pepper+frittata\">this post<\/a>, but\u00a0once you&#8217;ve cooked\u00a0a few frittatas, anything like a detailed recipe seems pretty unnecessary, if not useless; for this one I used 12 ounces of small particolored sweet peppers from Norwich Meadows Farm, garlic from from S. &amp; S.O. Produce Farms, one small leek from Tamarack Hollow Farm, one shallot from Norwich Meadows Farm,\u00a0bits of 2 small hot peppers (one yellow and one green) from Eckerton Hill Farm, 8 eggs from Millport Dairy Farm, a couple tablespoons of whole milk from\u00a0from <a href=\"http:\/\/tricklingspringscreamery.com\/\">Trickling Springs Creamery<\/a>\u00a0via Whole Foods,\u00a0rosemary from Phillips Farm, marjoram and winter savory from Stokes Farm, thyme from Keith&#8217;s Farm, 3 small celery stalks and their greens from Norwich Meadows Farm,\u00a0<em>Piment d\u2019Espelette<\/em> from the French Basque\u00a0(purchased in a small town north of Baie-Comeau, Quebec from the producer\u2019s daughter), a bit of gremolata first prepared for <a href=\"http:\/\/food.hoggardwagner.org\/2016\/11\/16\/prosciutto-minutina-olives-pasta-tomato-gremolata\/\">this meal<\/a>, and \u2018Bull\u2019s Blood\u2019 micro beet from Windfall Farms<\/li>\n<li>the wine was a Spanish (Rueda) white,\u00a0<a href=\"http:\/\/Bodegas &amp; Vi\u00f1edos Neo Primer Motivo Verdejo Rueda 2015\">Bodegas &amp; Vi\u00f1edos Neo Primer Motivo Verdejo Rueda 2015<\/a><\/li>\n<li>the music was <a href=\"http:\/\/www.naxos.com\/catalogue\/item.asp?item_code=C71053\">Bohuslav Martin\u016f, &#8216;Concertino for Piano Trio and String Orchestra&#8217;, H. 231, and &#8216;Rhapsody-Concerto (Memorial to Lidice)&#8217;, H. 232<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>One of the most exciting &#8211; and satisfying &#8211; things about assembling a frittata is the freedom you have to put things into it. This could\u00a0encourage a penchant\u00a0for cleaning out the refrigerator, but\u00a0usually without\u00a0sacrificing the success of the frittata itself (because of the extreme adaptability of the basic formula);\u00a0that&#8217;s what happened this time. it was &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-10720","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\/10720","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=10720"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/10720\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=10720"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=10720"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=10720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}