{"id":2495,"date":"2014-10-16T18:08:05","date_gmt":"2014-10-16T18:08:05","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=2495"},"modified":"2014-10-16T18:08:05","modified_gmt":"2014-10-16T18:08:05","slug":"return-of-the-pasta-much-more-than-just-a-leftover","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=2495","title":{"rendered":"return of the pasta, much more than just a leftover"},"content":{"rendered":"

\"Norwich_Meadows_heirlooms\"<\/a><\/p>\n

Since we were expecting to\u00a0be\u00a0out fairly late last night, gallivanting with Richard Strauss’s family<\/a> and the American Symphony Orchestra<\/a>,\u00a0I decided the day before that there there would be no time to actually cook<\/em>\u00a0something when we returned home. \u00a0There were other possibilities than leftover pasta (excellent pizza, delivered, or maybe one of Mark Bittman’s 10-minute meals<\/a>), so we weren’t going to starve, but I was pretty sure that a return engagement of\u00a0my smoked striped bass spaghetti\u00a0<\/a>would be at least as good as the first.<\/p>\n

I was right, and in fact I had underestimated how good it would be. \u00a0I had set aside\u00a0about a quarter of the pasta before mixing the rest\u00a0with the ingredients described Tuesday\u00a0when I first prepared this dish warm. \u00a0Last night I added\u00a0the plain spaghetti to\u00a0the\u00a0rest and found the taste with the ‘diluted’ smoked fish was more subtle – in fact even better – than before. \u00a0What did I learn, or re-learn? \u00a0That smoked anything goes a long way when mixed with other ingredients. \u00a0The taste lesson could also be money-saver as well.<\/p>\n

I hadn’t expected the meal to be as interesting as it turned out to be, so this time there were no photos as we sat down. \u00a0In lieu of a bowl of pasta above I’ve included\u00a0an image from the farmers’ Greenmarket which includes the two tomatoes I had added to the dish before serving it last night.<\/p>\n