{"id":13727,"date":"2017-08-07T04:00:03","date_gmt":"2017-08-07T04:00:03","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13727"},"modified":"2017-08-07T04:00:03","modified_gmt":"2017-08-07T04:00:03","slug":"bacon-eggs-toast-spring-shallot-harissa-basil-nasturtium","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13727","title":{"rendered":"bacon, eggs, toast, spring shallot, harissa, basil, nasturtium"},"content":{"rendered":"

\"\"<\/p>\n

The little tumbleweeds on the top of the eggs are dill flowers, still attached to the top of their stems.<\/p>\n

Although it was a very late breakfast, it had to be a substantial one, since we would only be eating one other meal yesterday.\u00a0 It was our 25th anniversary, and we had reserved an 8:30 table at Faro<\/a>, our favorite restaurant.<\/p>\n

In addition to the dill, there was also bacon, and eggs, and toast, plus spring shallot, Maldon salt, Tellicherry pepper, harissa, basil, and nasturtium.<\/p>\n

As for the Calabrian peppers barely visible at the top of the picture, to be honest, neither of us\u00a0touched them during the meal; I think I had put them there only for the color.<\/p>\n