{"id":6012,"date":"2015-11-13T07:07:52","date_gmt":"2015-11-13T07:07:52","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6012"},"modified":"2015-11-13T07:07:52","modified_gmt":"2015-11-13T07:07:52","slug":"chorizo-chickpeas-garlic-pimenton-sherry-parlsey","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6012","title":{"rendered":"chorizo, chickpeas, garlic, pimenton, sherry, parlsey"},"content":{"rendered":"

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

something to keep up one’s\u00a0sleeve, for emergencies, whether or not the emergencies involve unexpected guests<\/p>\n

 <\/p>\n

It’s always the same simple recipe, worked by the same cook, and in the same kitchen, but\u00a0it turns out a little differently each time, and not just in its appearance.<\/p>\n

I have to assume the source of most, it not all\u00a0of the ingredients was different, but this encounter with a very basic recipe\u00a0differed significantly from\u00a0an\u00a0earlier preparation<\/a>, and\u00a0also from any of the many other\u00a0times\u00a0we’ve enjoyed it over the years. \u00a0I usually turn\u00a0to this Mark Bittman minimal ‘quick meal’\u00a0after\u00a0we’ve been out until quite late, when\u00a0there’s no time to prepare anything more ambitious. Note that\u00a0there are others<\/a>, equally as handy.<\/p>\n

We\u00a0never get tired of it. \u00a0It’s probably\u00a0a little like the kind of reanimation\u00a0that comes\u00a0upon hearing a familiar\u00a0piece of music, perhaps a favorite, in different performances, even if the principle players might remain the same.<\/p>\n