{"id":1889,"date":"2011-11-14T22:36:22","date_gmt":"2011-11-15T03:36:22","guid":{"rendered":"http:\/\/mauraweb.com\/blog\/?p=1889"},"modified":"2011-11-14T22:36:22","modified_gmt":"2011-11-15T03:36:22","slug":"what-i-had-for-dinner-tonight","status":"publish","type":"post","link":"https:\/\/mauraweb.com\/blog\/2011\/11\/14\/what-i-had-for-dinner-tonight\/","title":{"rendered":"what i had for dinner tonight"},"content":{"rendered":"<p>Date night! At a restaurant we love, that we haven&#8217;t been to in forever. It was yummy.<\/p>\n<p>Wine: Lambrusco. Like grape soda for adults!<\/p>\n<p>Appetizers: ravioli stuffed with beets in butter and poppyseeds, gnocchi made of chard + cheese in brown butter. (Mmm, buttery!)<\/p>\n<p>Mains: rabbit with gravy on polenta with oil-cured black olives (I could eat that every weekend and not get bored); saltimbocca (pork with prosciutto and sage) with smashed roasted potatoes<\/p>\n<p>Dessert: shared a pear cake with chocolate chunks and vanilla whipped cream<\/p>\n<p>Also there were some fancy after dinner drinks, not tokaj but looks like it, don&#8217;t remember what they were called (hint: it was Italian). Very yummy.<\/p>\n<p>I never knew what tokaj was until reading <em>The Golden Compass,<\/em> and now I have a very strong association of the book and the drink. We got a bottle once with a very thin long neck and a pretty scrolly gold label. Also Hungary! A very interesting country, not in the least because Hungarian is not an Indo-European language.<\/p>\n<p>Thus ends tonight&#8217;s randomfest. Tune in tomorrow for tales of woe as I try to finish up all of my work before heading up north to the anthropology conference later this week!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Date night! At a restaurant we love, that we haven&#8217;t been to in forever. It was yummy. Wine: Lambrusco. Like grape soda for adults! Appetizers: ravioli stuffed with beets in butter and poppyseeds, gnocchi made of chard + cheese in brown butter. (Mmm, buttery!) Mains: rabbit with gravy on polenta with oil-cured black olives (I [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[38,49,55],"class_list":["post-1889","post","type-post","status-publish","format-standard","hentry","category-uncategorized","tag-books","tag-food","tag-nablopomo"],"_links":{"self":[{"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/posts\/1889","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/comments?post=1889"}],"version-history":[{"count":2,"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/posts\/1889\/revisions"}],"predecessor-version":[{"id":1891,"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/posts\/1889\/revisions\/1891"}],"wp:attachment":[{"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/media?parent=1889"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/categories?post=1889"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mauraweb.com\/blog\/wp-json\/wp\/v2\/tags?post=1889"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}