{"id":23084,"date":"2019-06-18T21:08:51","date_gmt":"2019-06-18T21:08:51","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23084"},"modified":"2019-06-18T21:08:51","modified_gmt":"2019-06-18T21:08:51","slug":"almost-a-simple-breakfast-of-bacon-and-eggs","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23084","title":{"rendered":"almost a simple breakfast of bacon and eggs"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23087\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/breakfast2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>I think our breakfast plates actually <em>are<\/em> looking a little more minimal lately.\u00a0 While this may be a desirable trend, the downside is that I might begin to lose interest in cooking eggs for breakfast if I leave little room for my imagination.<\/p>\n<p>The picture below probably includes everything seen on the plate in the first one, except for the bacon, eggs and toast themselves. I snapped it for my own use, to record what was included, and so be able to write this post more easily; only much later did I decide to include it in this post.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-23099\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/06\/kitchen.jpg\" alt=\"\" width=\"450\" height=\"600\" \/><\/p>\n<ul>\n<li>the ingredients included 6 fresh eggs from pastured chickens and 4 slices of bacon from pastured pigs, all from Pennsylvania\u2019s Millport Dairy Farm in the Union Square Greenmarket, the eggs, while they were being fried, seasoned with a newly-introduced <a href=\"https:\/\/twitter.com\/wagnerblog\/status\/1130585718198345728\">local Long Island sea salt (P.E. &amp; D.D. Seafood\/Phil Karlin\u2019s own)<\/a>, freshly ground black pepper, and a dry seasoning called\u00a0<a href=\"https:\/\/www.nyshuk.com\/lekama\/\">L\u2019ekama<\/a>\u00a0from Ron &amp; Leetal Arazi\u2019s\u00a0<a href=\"https:\/\/www.nyshuk.com\/\">New York Shuk<\/a>, sprinkled with dill from Stokes Farm; 8 very ripe tomatoes, &#8216;The Best Cherry Tomatoes&#8217; from Stokes Farm, heated gently in a small enamel-lined cast iron porringer then rolled in a French sea salt, pepper, and thin slices of scapes from Cherry Lane Farms, sprinkled with some cut spruce tips from Violet Hill Farm; a garnish of\u00a0micro purple radish from\u00a0Windfall\u00a0Farms; and toasts of &#8216;Whole wheat Redeemer Bread&#8217; (simply &#8216;Redeemer wheat&#8217;, water, salt) from Lost Bread Co.<\/li>\n<li>the music was assembled after my own heart, to use an expression common while I was growing up but which I didn&#8217;t quite understand until after it had virtually disappeared, <a href=\"https:\/\/naxosdirect.com\/items\/venecie-mundi-splendor-marvels-of-medieval-venice-317558\">the album, &#8216;<em>Venecie mundi splendor<\/em>: Marvels of Medieval Venice&#8217;<\/a> (&#8220;Newly recorded in the bright acoustic of the Cenacolo of San Giorgio Maggiore Monastery in Venice, La Reverdie brings together, for the first time, musical compositions written c. 1330-1430 in honor of the Venetian Doges, or Venice itself.&#8221; &#8211; excerpted notes from the album)<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>I think our breakfast plates actually are looking a little more minimal lately.\u00a0 While this may be a desirable trend, the downside is that I might begin to lose interest in cooking eggs for breakfast if I leave little room for my imagination. The picture below probably includes everything seen on the plate in the &hellip;<\/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-23084","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\/23084","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=23084"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/23084\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=23084"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=23084"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=23084"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}