{"id":13827,"date":"2017-08-13T22:57:25","date_gmt":"2017-08-13T22:57:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=13827"},"modified":"2017-08-13T22:57:25","modified_gmt":"2017-08-13T22:57:25","slug":"simple-breakfast-with-some-low-key-spice","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=13827","title":{"rendered":"simple breakfast, with some low-key spice, and Messiaen"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13829\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2017\/08\/simple_breakfast-.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>There were several internationally-sourced &#8216;spicy&#8217; elements, broadly understood, in this breakfast, including Indian black pepper, a heatless Cornel <em>haba\u00f1ero<\/em>, peppery Connecticut\u00a0nasturtium leaves, and a Basque <em>piment<\/em> powder.<\/p>\n<p>Otherwise it was mostly bacon and eggs and toast.<\/p>\n<ul>\n<li>There were six pastured chicken eggs from John\u00a0Stoltzfoos&#8217; Millport Dairy Farm stall in the Union Square Greenmarket, fried sunny side up; Millport Dairy thick bacon, toasts from two different sturdy breads,\u00a0a\u00a0multigrain baguette (unbleached wheat flour, whole wheat dark rye, white starter, honey, sugar grain mix {millet, sunflower, coarse rye, oats, flax seed, sesame) from She Wolf Bakery, and a loaf of Balthazar Bakery sourdough rye from Schaller &amp; Weber; stems of some\u00a0baby French Leeks from Mountain Sweet Berry Farm; Maldon Salt, freshly-ground Tellicherrry pepper, pinches of a homemade French Basque\u00a0<em><a href=\"https:\/\/en.wikipedia.org\/wiki\/Espelette_pepper\">piment d\u2019Espellate<\/a><\/em>\u00a0purchased in a small town north of Baie-Comeau, Quebec\u00a03 and a half years ago\u00a0from the producer\u2019s daughter; more of the same mix of herbs assembled for\u00a0<a href=\"http:\/\/food.hoggardwagner.org\/2017\/08\/12\/herb-sauteed-whiting-lemon-cucumber-leeks-tomatoes\/\">the dinner of two days before<\/a>\u00a0, and for <a href=\"http:\/\/food.hoggardwagner.org\/\">the tomato salad last night<\/a> as well (a combination of peppermint, bush basil, and oregano from Norwich Meadows Farm, summer savory and thyme from Stokes Farm, fennel frond from Alewife Farm, and dill flowers from Eckerton Hill Farm); a little\u00a0<a href=\"https:\/\/www.organicvalley.coop\/products\/butter\/pasture-butter\/\">Organic Valley \u2018Cultured Pasture Butter\u2019<\/a>,\u00a0for the toasts that were too rigid for dipping into the egg yolks; and micro nasturtium leaves from Two Guys from Woodbridge<\/li>\n<li>the music, which we listened to while we sat at the breakfast room window open to the garden, was <a href=\"http:\/\/www.arkivmusic.com\/classical\/album.jsp?album_id=43953\">&#8216;Olivier\u00a0Messiaen: Complete Bird Music For Piano Solo&#8217;, performed by\u00a0 Carl-Axel Dominique<\/a>, in 3 CD discs (3 hours, 29 minutes)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>There were several internationally-sourced &#8216;spicy&#8217; elements, broadly understood, in this breakfast, including Indian black pepper, a heatless Cornel haba\u00f1ero, peppery Connecticut\u00a0nasturtium leaves, and a Basque piment powder. Otherwise it was mostly bacon and eggs and toast. There were six pastured chicken eggs from John\u00a0Stoltzfoos&#8217; Millport Dairy Farm stall in the Union Square Greenmarket, fried sunny &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-13827","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\/13827","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=13827"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/13827\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}