{"id":8047,"date":"2016-05-02T00:48:19","date_gmt":"2016-05-02T00:48:19","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=8047"},"modified":"2016-05-02T00:48:19","modified_gmt":"2016-05-02T00:48:19","slug":"sauteed-ramps-fried-eggs-tomatoes-other-things-toast","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=8047","title":{"rendered":"saut\u00e9ed ramps, fried eggs, tomatoes, other things, toast"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-8048\" src=\"http:\/\/food.hoggardwagner.org\/wp-content\/uploads\/2016\/05\/breakfast_with_ramps_tomatoes.jpg\" alt=\"breakfast_with_ramps_tomatoes\" width=\"600\" height=\"450\" \/><\/p>\n<p>Looks a little disorganized in this picture, but, hey, it was early morning (at least for me).<\/p>\n<p>To maintain some self esteem, I&#8217;ll call it &#8216;rustic&#8217;.<\/p>\n<ul>\n<li>the fat used to saut\u00e9e the ramps and fry the eggs was a combination of rendered duck, butter, and olive oil; the eggs were from Millport Dairy; the ramps from Berried Treasures; the tomatoes were Backyard Farms Maine \u2018cocktail tomatoes\u2019 from Whole Foods; the sliced spring garlic saut\u00e9ed with the tomatoes was from Bodhitree Farm; the oregano with both of those was from Eataly; the lovage on the eggs was\u00a0from Windfall Farms; the micro beets, also on the eggs, from Two Guys from Woodbridge; and there were dashes of a superb aromatic seasoning blend called <a href=\"http:\/\/www.nyshuk.com\/lekama\/\">L&#8217;eKama<\/a>; \u00a0there were two different breads slipped\u00a0into the vintage\u00a0toaster,\u00a0Eric Kayser&#8217;s demi-Vend\u00f4me (<em>de farine de froment, de levain, de germe de bl\u00e9<\/em>) and a\u00a07-grain loaf\u00a0from Eataly<\/li>\n<li>our traditional Sunday liturgical first listen this time was the another mass from the album\u00a0<a href=\"http:\/\/cutcircle.org\/recordings\/\">\u2018<em>Les messes \u00e0 teneur<\/em>\u2018 [the tenor masses] of Guillaume Du Fay<\/a>, performed by the ensemble, <a href=\"http:\/\/cutcircle.org\/\">The Cut Circle<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Looks a little disorganized in this picture, but, hey, it was early morning (at least for me). To maintain some self esteem, I&#8217;ll call it &#8216;rustic&#8217;. the fat used to saut\u00e9e the ramps and fry the eggs was a combination of rendered duck, butter, and olive oil; the eggs were from Millport Dairy; the ramps &hellip;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-8047","post","type-post","status-publish","format-standard","hentry","category-meals-at-home"],"_links":{"self":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=8047"}],"version-history":[{"count":0,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=\/wp\/v2\/posts\/8047\/revisions"}],"wp:attachment":[{"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=8047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=8047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/food.hoggardwagner.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=8047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}