{"id":863,"date":"2024-03-10T19:56:18","date_gmt":"2024-03-10T18:56:18","guid":{"rendered":"https:\/\/gourmets.heiko-schmitz.de\/?p=863"},"modified":"2024-03-10T19:56:18","modified_gmt":"2024-03-10T18:56:18","slug":"kulinarische-fruehlingseroeffnung-2024","status":"publish","type":"post","link":"https:\/\/gourmets.heiko-schmitz.de\/?p=863","title":{"rendered":"Kulinarische Fr\u00fchlingser\u00f6ffnung 2024"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-1024x768.jpg\" alt=\"\" class=\"wp-image-864\" srcset=\"https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-1024x768.jpg 1024w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-300x225.jpg 300w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-768x576.jpg 768w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-1536x1152.jpg 1536w, https:\/\/gourmets.heiko-schmitz.de\/wp-content\/uploads\/2024\/03\/20240310_192300-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n\n\n\n<p>Im Frischeparadies gab es den ersten Rhabarber, der zwar s\u00fcndhaft teuer, aber auch super lecker war. Wir er\u00f6ffneten also das kulinarische Fr\u00fchjahr mit unserem Klassiker &#8222;Schweinefilet auf Rhabarber&#8220; (mit selbst gez\u00fcchtetem Salbei). Dazu gab es Kartoffelw\u00fcrfel und anschlie\u00dfend eine kleine K\u00e4seplatte. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Im Frischeparadies gab es den ersten Rhabarber, der zwar s\u00fcndhaft teuer, aber auch super lecker war. Wir er\u00f6ffneten also das kulinarische Fr\u00fchjahr mit unserem Klassiker &#8222;Schweinefilet auf Rhabarber&#8220; (mit selbst gez\u00fcchtetem Salbei). Dazu gab es Kartoffelw\u00fcrfel und anschlie\u00dfend eine kleine K\u00e4seplatte.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-863","post","type-post","status-publish","format-standard","hentry","category-allgemein"],"_links":{"self":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts\/863","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=863"}],"version-history":[{"count":1,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts\/863\/revisions"}],"predecessor-version":[{"id":865,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=\/wp\/v2\/posts\/863\/revisions\/865"}],"wp:attachment":[{"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=863"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=863"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gourmets.heiko-schmitz.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=863"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}