{"id":865,"date":"2007-05-08T20:31:14","date_gmt":"2007-05-09T02:31:14","guid":{"rendered":"http:\/\/nicheplayer.net\/wordpress\/?p=865"},"modified":"2007-05-08T20:31:14","modified_gmt":"2007-05-09T02:31:14","slug":"simones-2","status":"publish","type":"post","link":"https:\/\/nicheplayer.net\/avablog\/2007\/05\/08\/simones-2\/","title":{"rendered":"Simone’s"},"content":{"rendered":"

I almost hate to write about the evenings we spend at Simone’s Plain and Simple<\/a>. It’s nearly impossible to relate even the smallest detail of our meals there without coming off like a braggart, but there’s hardly anything I can do about it; there’s always at least one dish in any of her offerings that is unbearably good. This time, that dish was the rhubarb pie.<\/p>\n

<\/a><\/p>\n

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

The recipe — at least as much as I could gather — is similar to this one<\/a>, save the strawberry preserves. Simone claimed that the version she made was a very French one, and I’m in no position to argue. The cardamom and orange really made the rhubarb flavor pop, and I savored every ounce of the butter in that exquisite lattice crust.<\/p>\n

For the record, the main dish was lamb, which was served with gravy, Dijon mustard, and horseradish. It was fantastic.\u00c2\u00a0 There was also fresh bread, a cheese tray, and salad.\u00c2\u00a0 If you’re interested, Simone is already full up for July and has a couple dates left in August. September is still pretty open. Leah and I are going to try to get a group together in September for one of Simone’s pizza dinners, which are arguably her specialty.<\/p>\n","protected":false},"excerpt":{"rendered":"

I almost hate to write about the evenings we spend at Simone’s Plain and Simple. It’s nearly impossible to relate even the smallest detail of our meals there without coming off like a braggart, but there’s hardly anything I can do about it; there’s always at least one dish in any of her offerings that […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[12,7,9],"tags":[],"class_list":["post-865","post","type-post","status-publish","format-standard","hentry","category-entertainment","category-food-drink","category-meals"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9oLlO-dX","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/posts\/865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/comments?post=865"}],"version-history":[{"count":0,"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/posts\/865\/revisions"}],"wp:attachment":[{"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/media?parent=865"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/categories?post=865"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nicheplayer.net\/avablog\/wp-json\/wp\/v2\/tags?post=865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}