{"id":25947,"date":"2020-03-28T06:48:24","date_gmt":"2020-03-28T06:48:24","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=25947"},"modified":"2020-03-28T06:48:24","modified_gmt":"2020-03-28T06:48:24","slug":"sauteed-sea-bass-chili-mushrooms-endive-balsamic-butter","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=25947","title":{"rendered":"saut\u00e9ed sea bass, chili mushrooms; endive, balsamic butter"},"content":{"rendered":"

\"\"<\/p>\n

This blog has been silent for two months, so I can’t blame my neglect on the plague abroad in the land today.<\/p>\n

Going forward however, I’m going to invoke the impact of the coronavirus as at least a part of the explanation for why these posts ae going to be more abbreviated than they were in the past.<\/p>\n

Almost every ingredient will still be coming from our local Union Square Greenmarket, as long as it is able to serve our community.<\/p>\n

I’m still going to be cooking almost every night, and I will be trying to make each meal as tasty as I can, and interesting enough to share, even if I won’t always get around to doing so.<\/p>\n

So far we’ve been able to enjoy some pretty wonderful meals, thanks to my ability to continue accessing the sources that had made their equivalents possible in the past.<\/p>\n

last night’s meal was one of the best, thanks mostly to the Union Square Greenmarket<\/a>\u00a0and the other markets in the city, the\u00a0intense work and dedication<\/a>\u00a0of their people during these days, along with that of the farmers, fishers, bakers, and other artisans who bring us this bounty.<\/p>\n

\"\"<\/p>\n