{"id":6849,"date":"2016-01-29T01:41:18","date_gmt":"2016-01-29T01:41:18","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=6849"},"modified":"2016-01-29T01:41:18","modified_gmt":"2016-01-29T01:41:18","slug":"insalata-caprese-sea-bass-parsley-carrots-and-thyme-kale","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=6849","title":{"rendered":"insalata caprese; sea bass, parsley; carrots and thyme; kale"},"content":{"rendered":"

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

first course<\/p>\n

 <\/p>\n

It was already getting late, but the meal wasn’t going to take long. \u00a0Then I realized that this night might be\u00a0my\u00a0only opportunity I’d have for using some mozzarella remaining from that which I’d bought for a meal a few days earlier. \u00a0I also had some decent fresh basil which wasn’t going to be decent\u00a0(fresh) much longer. \u00a0I also had a few small-ish tomatoes on hand, so of course I thought, insalata caprese<\/em>!<\/p>\n

The salad can be\u00a0put together quickly. \u00a0For those who might not know how to go about it, there’s this simple recipe<\/a>.\u00a0 Preparing the bass fillets, even with the side dishes, should also not have taken very long, but putting\u00a0both together in a small kitchen at once, when both of us were already hungry, got a little complicated\u00a0(I began to think I had four hands – and two heads).<\/p>\n

Because we did have\u00a0two main courses, we finished dinner later than we might have – or\u00a0wanted to – but\u00a0it was all good in the end.<\/p>\n