{"id":14390,"date":"2017-09-25T01:05:43","date_gmt":"2017-09-25T01:05:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=14390"},"modified":"2017-09-25T01:05:43","modified_gmt":"2017-09-25T01:05:43","slug":"eggs-and-a-lot-of-herbs-and-spices-plus-bacon-and-toast","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=14390","title":{"rendered":"eggs and a lot of herbs and spices, plus bacon and toast"},"content":{"rendered":"

\"\"<\/p>\n

It wasn’t Sunday breakfast, and we can’t even pretend it was brunch; we had our first meal of the day somewhere between the hours when decent folks have their lunches and dinners.<\/p>\n

Maybe that’s why I ended up putting so much into it. While the meal\u00a0looks fairly straightforward in the picture, at least by my bacon-&-eggs custom, there were definitely even more herbs and spices than usual.<\/p>\n

NOTE; Not quite visible\u00a0in the photo\u00a0was my pleasure in having finally\u00a0kept 6 yokes intact on their voyage from shell to table; I’m rarely able to manage that.<\/p>\n