{"id":1454,"date":"2013-05-12T17:25:15","date_gmt":"2013-05-12T21:25:15","guid":{"rendered":"http:\/\/pierrejean.com\/?p=1454"},"modified":"2020-03-14T09:12:54","modified_gmt":"2020-03-14T13:12:54","slug":"cest-le-printemps","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/cest-le-printemps\/","title":{"rendered":"C’est le printemps"},"content":{"rendered":"

Le printemps est arriv\u00e9 pour de vrai. Il para\u00eet que cela fait neuf jours cons\u00e9cutifs de soleil.<\/p>\n

Avec le printemps, les salades vont all\u00e9ger notre assiette.<\/p>\n

Chez nous, la salade c’est sacr\u00e9! Elle doit \u00eatre lav\u00e9e feuille par feuille, examin\u00e9e sous toutes les coutures, les petits morceaux fan\u00e9s sont rejet\u00e9s, les c\u00f4tes trop dures sont d\u00e9chir\u00e9es, les taches brun\u00e2tres d\u00e9coup\u00e9es, les dentelures suspectes contourn\u00e9es. Mais il faut aussi que l’assiette soit belle. Oeufs durs,concombres, jambon, thon, radis servent de garniture. Je n’ai pas le droit aux tomates, aux coeurs de palmier, aux asperges, aux coeurs d’artichaut dans l’assiette de la grande, mais dans la mienne, j’ai le champ libre! Donc pour elle aujourd’hui ce sera salade, concombre et jambon et pour moi tomate coeur de boeuf, concombre et jambon. Un filet de vinaigre balsamique, un filet d’huile d’olive, servez, c’est pr\u00eat.<\/p>\n

 <\/p>\n

\"tomate<\/a> \"salade<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Le printemps est arriv\u00e9 pour de vrai. Il para\u00eet que cela fait neuf jours cons\u00e9cutifs de soleil. Avec le printemps, les salades vont all\u00e9ger notre assiette. Chez nous, la salade c’est sacr\u00e9! Elle doit \u00eatre lav\u00e9e feuille par feuille, examin\u00e9e sous toutes les coutures, les …<\/a><\/p>\n","protected":false},"author":1,"featured_media":1456,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"editor_plus_copied_stylings":"{}","_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[170,13],"tags":[52,147],"class_list":["post-1454","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-legume","tag-salade","tag-tomate"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3065.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-ns","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1454","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/comments?post=1454"}],"version-history":[{"count":5,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1454\/revisions"}],"predecessor-version":[{"id":1739,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1454\/revisions\/1739"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/1456"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=1454"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=1454"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=1454"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}