![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/speck_dandelion.jpg\")
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With Tuesday’s dinner I was able to ratchet down the old German kitchen thing that had defined the meal the night before.<\/p>\n
Pork, and in fact it was again\u00a0smoked<\/em> pork, was the major player in the first course, but this time, while I suppose it was German-ish, or actually, Austrian-ish (read Tirolean), it was an austere, thinly sliced Speck<\/a>, and not some rich rillettes<\/a>.<\/p>\n It’s interesting that the wines we enjoyed for both courses were from the same bottles we enjoyed the night before, with a new one opened near the end of the pasta.<\/p>\n There was no pork in the main course this time. In fact there was no meat at all; instead there were some mushrooms, almost always a good alternative for enjoying an entr\u00e9e’s vegetables and wine. There were no complaints.<\/p>\n It was going to be a light spring pasta until I remembered the paper bag with a few ounces of mushrooms sitting in the refrigerator. They had\u00a0 been there for a few days, and had begun to desiccate on their outer surfaces, making them, as far as I was concerned, even more interesting than they’d normally be.<\/p>\n <\/p>\n\n
![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/piseli_pasta-1.jpg\")
<\/p>\n![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/shiitake-bag.jpg\")
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![\"\"](\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/05\/mushrooms_pan-1.jpg\")
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