{"id":24251,"date":"2019-09-24T00:26:25","date_gmt":"2019-09-24T00:26:25","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=24251"},"modified":"2019-09-24T00:26:25","modified_gmt":"2019-09-24T00:26:25","slug":"breakfast-and-lunch-one-plate-explaining-the-maximalism","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=24251","title":{"rendered":"breakfast and lunch, one plate, explaining the maximalism"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-24254\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2019\/09\/breakfast_sep_22.jpg\" alt=\"\" width=\"600\" height=\"450\" \/><\/p>\n<p>The eggs themselves were minimal, but it got a little busy with the tomato-salad-salumi-mix.<\/p>\n<p>Also, it was both breakfast and lunch, so I figured adding a second cured meat wasn&#8217;t totally out of order (actually the few slices of a small saucisson were there because there was so little of it, and because I couldn&#8217;t imagine how else I would use it), but once again\u00a0there was no cantaloupe, no strawberries, no pineapple, watermelon, avocado, or\u00a0maraschino cherries.<\/p>\n<ul>\n<li>what there was, were 4 slices of thick pastured pigs bacon, and 6 fresh eggs from pastured chickens, both from the Amish family-run Millport Dairy Farm stand in the Union Square Greenmarket, the eggs seasoned with a\u00a0<a href=\"https:\/\/twitter.com\/wagnerblog\/status\/1130585718198345728\">local Long Island sea salt (from P.E. &amp; D.D. Seafood)<\/a>, freshly ground black pepper, finished sprinkled with bronze fennel flowers and buds from Rise &amp; Root Farm, scissored from their stems; there was one ripe green heirloom tomato from Norwich Meadows Farm, halved, seasoned with salt, pepper, a pinch of <em>smoked<\/em> salt from <a href=\"https:\/\/www.spicesandtease.com\/\">Spices and Tease<\/a> in the Chelsea Market, and sprinkled with torn spearmint leaves, the gift of a friend, saut\u00e9ed in a little olive oil, turning once, arranged on the plates on top of a nest of beautiful washed and dried leaves of a small head of Roxy purple leaf lettuce from Lucky Dog Organic Farm that had already been dressed with a little salt, pepper, and a few drops of very good olive oil,\u00a0Renieris Estate &#8216;Divina&#8217; (Koroneiki varietal), Hania, Crete, from Whole Foods Market, sprinkled with chopped lovage from Quarton Farm; there was a very small amount of finely sliced tropea (sweet Italian red) onion from Alewife Farm and part of a finely sliced fresh habanada pepper from Campo Rosso Farm, heated together inside an antique enameled cast iron porringer in a little olive oil, placed on and around the tomato and the greens, and a little more than a dozen thin slices of a saucisson (\u2018French style salami\u2019, on the label) crafted by Jac\u00fcterie with pasture raised pork raised by Walnut Hill Farm arranged around the tomato; Vermont Creamery butter was available to accompany slices of a bread baked that morning (not toasted), Pain d&#8217;Avignon 7 grain bread (rustic, whole wheat, honey, sesame- sunflower-flax seed, oats) from Foragers Market<\/li>\n<li>the music was a number of symphonies by a Bohemian composer working in Vienna during the late 18th and early 19th centuries,\u00a0<a href=\"https:\/\/www.naxos.com\/catalogue\/item.asp?item_code=8.573872\">Leopold Ko\u017eeluch, performed by the Czech Chamber Philharmonic Pardubice, Marec \u0160tilec conducting<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>The eggs themselves were minimal, but it got a little busy with the tomato-salad-salumi-mix. Also, it was both breakfast and lunch, so I figured adding a second cured meat wasn&#8217;t totally out of order (actually the few slices of a small saucisson were there because there was so little of it, and because I couldn&#8217;t &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-24251","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\/24251","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=24251"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/24251\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24251"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24251"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24251"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}