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<\/a><\/p>\nI cannot lie. \u00a0We turned the AC on last night, although only in the kitchen and breakfast room.<\/p>\n
Earlier in the day I had been seduced by some fish and vegetables spotted in the Greenmarket<\/a>, but by\u00a0evening, when I was beginning to think about what I was going to do with them,\u00a0the thermometer was still sitting in\u00a0the high 80s in the area around our 1931 Magic Chef (like this one<\/a>, but with a bit more elegance). \u00a0That was before I had even started making dinner;\u00a0I was pretty certain it wasn’t going to drop while I worked up a proper\u00a0meal, each element of which called for at least some range heat.<\/p>\n The fish I brought home were four 3-ounce\u00a0small sea bass fillets from Blue Moon Fish<\/a>.\u00a0\u00a0This<\/a> is how beautiful they look before cooking. \u00a0I\u00a0sprinkled the four\u00a0with a\u00a0light coating of seasoned flower, and dipped them in an egg which had been beaten\u00a0with chopped parsley. \u00a0 After a quick\u00a0saut\u00e9\u00a0in a mixture of oil and butter, I\u00a0removed them from the pan,\u00a0sprinkled them with a bit of lemon, finishing\u00a0them with pan juices I had mixed with some more parsley.<\/p>\n The accompaniments were large red fingerlings from Lucky Dog Farm<\/a>, which I\u00a0boiled, cut into smaller pieces then tossed with butter and lovage; and sugar snap peas from Eckerton Hill Farm<\/a>, blanched for one minute, then briefly heated in a little oil and finished with chives.<\/p>\n Each\u00a0of the herbs also came from the Greenmarket, the parsley from Queens County Farm<\/a>, the lovage from\u00a0Mountain Sweet Berry Farm, and the chives from S.S.&O. Farm.<\/p>\n
![this one<\/a>, but with a bit more elegance). \u00a0That was before I had even started making dinner;\u00a0I was pretty certain it wasn’t going to drop while I worked up a proper\u00a0meal, each element of which called for at least some range heat.<\/p>\nThe fish I brought home were four 3-ounce\u00a0small sea bass fillets from Blue Moon Fish<\/a>.\u00a0\u00a0This<\/a> is how beautiful they look before cooking. \u00a0I\u00a0sprinkled the four\u00a0with a\u00a0light coating of seasoned flower, and dipped them in an egg which had been beaten\u00a0with chopped parsley. \u00a0 After a quick\u00a0saut\u00e9\u00a0in a mixture of oil and butter, I\u00a0removed them from the pan,\u00a0sprinkled them with a bit of lemon, finishing\u00a0them with pan juices I had mixed with some more parsley.<\/p>\nThe accompaniments were large red fingerlings from Lucky Dog Farm<\/a>, which I\u00a0boiled, cut into smaller pieces then tossed with butter and lovage; and sugar snap peas from Eckerton Hill Farm<\/a>, blanched for one minute, then briefly heated in a little oil and finished with chives.<\/p>\nEach\u00a0of the herbs also came from the Greenmarket, the parsley from Queens County Farm<\/a>, the lovage from\u00a0Mountain Sweet Berry Farm, and the chives from S.S.&O. Farm.<\/p>\nThe wine was an excellent Loire, Olga Raffault Cuv\u00e9e Chinon ros\u00e9 2012<\/a>, the gift of wonderful friends.<\/p>\n","protected":false},"excerpt":{"rendered":" I cannot lie. \u00a0We turned the AC on last night, although only in the kitchen and breakfast room. Earlier in the day I had been seduced by some fish and vegetables spotted in the Greenmarket, but by\u00a0evening, when I was beginning to think about what I was going to do with them,\u00a0the thermometer was …<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1826","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\/1826","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\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1826"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/1826\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1826"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1826"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1826"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}](\"http:\/\/farm4.static.flickr.com\/3435\/3702881613_4641a3a549.jpg\"){kind=link}