{"id":24010,"date":"2019-09-09T05:49:34","date_gmt":"2019-09-09T05:49:34","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24010"},"modified":"2019-09-09T05:49:34","modified_gmt":"2019-09-09T05:49:34","slug":"3-herb-3-chilis-6-fried-egg-omelette-bacon-and-tomato","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24010","title":{"rendered":"3-herb, 3-chilis, 6 [fried] egg-&#8216;omelette&#8217;, bacon and tomato"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24012\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/breakfast2.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>(I turned the plate 90\u00b0 clockwise after the photo)<\/p>\n<p>I know it looks maximal, especially after the last few Sunday lunches, when I&#8217;d been reducing the number of things I&#8217;ve been tossing into our breakfast\/lunch plates, but I guess I got carried away with the current bounty of the kitchen&#8217;s larder. Once we had sat down, I decided I&#8217;d just think of it as a 3 peppers\/3 herbs omelet.<\/p>\n<ul>\n<li>the plates included 6 fresh eggs from pastured chickens and 5 slices of bacon from pastured pigs, all from John Stoltzfoos\u2019 Pennsylvania Millport Dairy Farm in the Union Square Greenmarket, one very ripe medium red\/green heirloom tomato from Eckerton Hill Farm, sliced, seasoned with local sea salt from P.E. &amp; D.D. Seafood and freshly ground black pepper, then heated in olive oil, sprinkled with <a href=\"http:\/\/bombayemeraldchutneyco.com\/grammasala.html\">&#8216;Gram Masala&#8217; from Bombay Emerald Chutney Company<\/a> (purchased at the Saturday Chelsea Farmers Market), and garnished with micro purple radish from WIndfall Farms, the eggs fried inside the same very large well-seasoned cast iron pan in which the bacon had been slowly cooked (but only after a little rich Vermont Creamery butter had first been added), seasoned with sea salt and black pepper, one sliced fresh habanada pepper from Campo Rosso Farm, a small amount of crushed dried, ripe red shishito pepper (some of which could actually have been hot) from Lani&#8217;s Farm, and 2 finely chopped tiny Brazil wax peppers from Eckerton Hill Farm, and sprinkled with an herb mix of lovage from Keith&#8217;s Farm, epazote from TransGenerational Farm, and flowering <a href=\"https:\/\/en.wikipedia.org\/wiki\/Tagetes_lucida\"><em>peric\u00f3n<\/em><\/a>\u00a0(\u2018Mexican tarragon\u2019)\u00a0from Norwich Meadows Farm; the bread was untoasted slices of \u2018Seedy Grains\u2019 (wheat, spelt, rye, and barley organic bread flours; buckwheat; oats; flax sesame, sunflower,\u00a0 and pumpkin seeds; water, and salt) from\u00a0<a href=\"https:\/\/www.lostbreadco.com\/\">Lost Bread Co.<\/a><\/li>\n<li>the music was a collection of sacred works, and secular works inspired by the sacred, from three composers with the name Praetorius, Jacob, Hieronymus, and Michael, from <a href=\"https:\/\/www.deutschegrammophon.com\/us\/cat\/4794522\">the album, &#8216;Praetorious&#8217;, Pablo Heras-Casado conducting the Balthasar-Neumann-Ensemble<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>(I turned the plate 90\u00b0 clockwise after the photo) I know it looks maximal, especially after the last few Sunday lunches, when I&#8217;d been reducing the number of things I&#8217;ve been tossing into our breakfast\/lunch plates, but I guess I got carried away with the current bounty of the kitchen&#8217;s larder. Once we had sat &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-24010","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\/24010","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=24010"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24010\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24010"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24010"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24010"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}