{"id":1458,"date":"2013-05-12T17:55:00","date_gmt":"2013-05-12T21:55:00","guid":{"rendered":"http:\/\/pierrejean.com\/?p=1458"},"modified":"2020-03-14T09:12:13","modified_gmt":"2020-03-14T13:12:13","slug":"jveux-du-nouveau","status":"publish","type":"post","link":"https:\/\/pierrejean.com\/atable\/jveux-du-nouveau\/","title":{"rendered":"J’veux du nouveau"},"content":{"rendered":"

Hier, c’\u00e9tait lasagnes alors aujourd’hui pas question de faire, en accompagnement du steak, des pommes de terre ou des p\u00e2tes et j’ai envie de nouveau.<\/p>\n

Cela fait un moment que je voulais l’essayer alors ce sera aujourd’hui. J’ai une courge-spaghetti. D’apr\u00e8s internet, il suffit de la faire cuire 5 minutes par livre au microonde ou 90 minutes au four. La seule \u00a0pr\u00e9paration est de larder la pauvre courge de coups de fourchette pour qu’elle n’explose pas. Vous avez entendu parler des courges chinoises qui explosent? On ne sait pas si c’est parce qu’ils mettent trop d’engrais pour faire trop de profit, mais la mienne, je vous le promets elle n’\u00e9clatera pas.<\/p>\n

Le probl\u00e8me, c’est que \u00e7a n’a pas l’air d’avoir trop de go\u00fbt et je ne suis pas s\u00fbr que la Petite va adorer. Alors je vais faire une petite sauce oignon, ail et tomate et je vais aussi faire de la polenta pour compl\u00e9ter.<\/p>\n

 <\/p>\n

\"steak<\/a> \"courge<\/a><\/p>\n

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

Hier, c’\u00e9tait lasagnes alors aujourd’hui pas question de faire, en accompagnement du steak, des pommes de terre ou des p\u00e2tes et j’ai envie de nouveau. Cela fait un moment que je voulais l’essayer alors ce sera aujourd’hui. J’ai une courge-spaghetti. D’apr\u00e8s internet, il suffit de …<\/a><\/p>\n","protected":false},"author":1,"featured_media":1459,"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":[148],"class_list":["post-1458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-editorial","category-legume","tag-courge-spaghetti"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/pierrejean.com\/atable\/wp-content\/uploads\/2013\/05\/IMG_3068.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pbxdSo-nw","_links":{"self":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1458","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=1458"}],"version-history":[{"count":4,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1458\/revisions"}],"predecessor-version":[{"id":1737,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/posts\/1458\/revisions\/1737"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media\/1459"}],"wp:attachment":[{"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/media?parent=1458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/categories?post=1458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pierrejean.com\/atable\/wp-json\/wp\/v2\/tags?post=1458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}