{"id":2561,"date":"2016-01-08T15:19:05","date_gmt":"2016-01-08T22:19:05","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=2561"},"modified":"2016-04-12T10:37:31","modified_gmt":"2016-04-12T16:37:31","slug":"chinese-mustardhot-mustard","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/chinese-mustardhot-mustard.html","title":{"rendered":"Chinese Mustard\/Hot Mustard"},"content":{"rendered":"<p><em>This is the stuff you dip egg rolls and\u00a0won-tons\u00a0in at your favorite Chinese\u00a0restaurant\/takeout.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>6 Tab dry mustard<\/li>\n<li>water<\/li>\n<li>dash of oil<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Place mustard in small bowl.<\/li>\n<li>Stir in enough cold water until the consistency becomes paste-like.<\/li>\n<li>Add a dash of oil to add sheen and prolong shelf life.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This is the stuff you dip egg rolls and\u00a0won-tons\u00a0in at your favorite Chinese\u00a0restaurant\/takeout. Ingredients: 6 Tab dry mustard water dash of oil Directions: Place mustard in small bowl. Stir in enough cold water until the consistency becomes paste-like. Add a dash of oil to add sheen and prolong shelf life.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[99,31],"tags":[42],"class_list":["post-2561","post","type-post","status-publish","format-standard","hentry","category-dips","category-ethnic-chinese","tag-blue-cook-book"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2561","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=2561"}],"version-history":[{"count":1,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2561\/revisions"}],"predecessor-version":[{"id":2562,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/2561\/revisions\/2562"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=2561"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=2561"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=2561"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}