{"id":3322,"date":"2015-01-28T06:06:47","date_gmt":"2015-01-28T06:06:47","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=3322"},"modified":"2015-01-28T06:06:47","modified_gmt":"2015-01-28T06:06:47","slug":"pork-chop-with-lemon-sorrel-roots-collards","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=3322","title":{"rendered":"pork chop with lemon, sorrel; roots; collards"},"content":{"rendered":"

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

This meal was successful way beyond our expectations.\u00a0 We were enjoying ourselves with another of Target Margin Theater’s Gertrud Stein ‘lab programs’<\/a> in Bushwick until some time after 9, so it was almost 10 o’clock by the time I could begin to assemble what I had originally thought would be no more than a decent ‘square meal’ to reward our wait for dinner (the alternative, had we dallied on Starr Street even a little longer, would have been to call in a good pizza (and not one from my own oven).<\/p>\n

The ingredients were prime, the recipes were familiar and among my favorites, especially that for the pork, and I was paying attention to what I was doing, even with the distraction of Mozart, but the dinner was definitely still more delicious than either of us had expected (this time I mean, really <\/em>good ).\u00a0 I’m sure it was largely because all of the ingredients were entirely Union Square-Greenmarket fresh and local (except of course for the salt, pepper, lemon, and olive oil).<\/p>\n

And, yes, it was also pretty pretty to look at.<\/p>\n