{"id":1732,"date":"2011-11-25T10:40:22","date_gmt":"2011-11-25T17:40:22","guid":{"rendered":"http:\/\/shannon.users.sonic.net\/blog\/?p=1732"},"modified":"2011-11-25T13:43:05","modified_gmt":"2011-11-25T20:43:05","slug":"happy-evacuation-day","status":"publish","type":"post","link":"http:\/\/shannon.users.sonic.net\/blog\/?p=1732","title":{"rendered":"Happy Evacuation Day!"},"content":{"rendered":"<p>The best part of any dinner party is the next morning, when you can freely graze among the leftovers. Today I breakfasted on prosciutto with persimmons, smoked almonds, and ch\u00e8vre&#8212;our appetizer from last night.<\/p>\n<p>We had a lovely Thanksgiving, with my mom and Mark and my friend Matt to join us, as is quickly becoming tradition. We got a heritage turkey (they&#8217;re really worth the hype, especially if you like dark meat, as I do) and had mashed potatoes, brussels sprouts, cranberry sauce with pear and ginger, and <a href=\"http:\/\/www.publicradio.org\/columns\/splendid-table\/recipes\/special_thanksgiving_salad.html\">Judy Rodgers&#8217; bread salad<\/a> in lieu of stuffing. I have a new celebrity crush on Judy Rodgers, the chef at <a href=\"http:\/\/www.zunicafe.com\/\">Zuni Caf\u00e9<\/a> in San Francisco; we ate there for our anniversary dinner last month, and I was so impressed that I bought her cookbook immediately. It is worth it for the introduction alone. I brined and cooked the turkey exactly as she instructed me, and it was delicious&#8212;easily my most successful turkey yet.<\/p>\n<p>&#8220;I have no idea what&#8217;s going on in your life,&#8221; my mom said pointedly at some point last evening, &#8220;because you <em>never update your blog<\/em> anymore.&#8221; So, there, loyal readers, now you know: I am eating prosciutto in my bathrobe and vaguely thinking about doing the dishes at some point. What are <em>you<\/em> doing?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The best part of any dinner party is the next morning, when you can freely graze among the leftovers. Today I breakfasted on prosciutto with persimmons, smoked almonds, and ch\u00e8vre&#8212;our appetizer from last night. We had a lovely Thanksgiving, with my mom and Mark and my friend Matt to join us, as is quickly becoming [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10],"tags":[],"_links":{"self":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1732"}],"collection":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1732"}],"version-history":[{"count":3,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1732\/revisions"}],"predecessor-version":[{"id":1736,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1732\/revisions\/1736"}],"wp:attachment":[{"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1732"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1732"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/shannon.users.sonic.net\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1732"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}