{"id":5089,"date":"2015-08-21T23:07:52","date_gmt":"2015-08-21T23:07:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=5089"},"modified":"2015-08-21T23:07:52","modified_gmt":"2015-08-21T23:07:52","slug":"nettle-tagliolini-ramp-fruit-oyster-mushroom-basil","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=5089","title":{"rendered":"nettle tagliolini, ramp fruit, oyster mushroom, basil"},"content":{"rendered":"

\"nettle_spaghetti2\"<\/a><\/p>\n

I was\u00a0originally not going to write about\u00a0this meal. \u00a0Even though it would seem to have\u00a0been a good candidate for publication, if for no other reason than its modest exoticism on these shores, I wasn’t feeling well while I was putting it together, and I didn’t think much better of it <\/em>once I\u00a0was done. \u00a0<\/em>I\u00a0think I was too out of it to\u00a0judge\u00a0its merits, but Barry said\u00a0at the time\u00a0that he liked it, and when I had a taste of some leftovers today, two days later, I decided that, even still cold from the refrigerator,\u00a0it was actually very good; In fact I’d say it was\u00a0delicious.<\/p>\n

I’ve decided\u00a0the pasta that remains will be the primi<\/em> in our dinner this evening, a meal featuring\u00a0grey sole and grilled ‘pink’ plum tomatoes.<\/p>\n

I had a good\u00a0photograph of the dish,\u00a0and I remembered how I had assembled it,\u00a0so I decided to include ‘nettle tagliolini with oyster mushrooms’\u00a0in a post after all. Unfortunately\u00a0neither of us can remember the music we listened to while eating, so feel free to hum whatever tune\u00a0you\u00a0wish while reading this.<\/p>\n