{"id":601,"date":"2008-10-14T17:45:56","date_gmt":"2008-10-14T17:45:56","guid":{"rendered":"http:\/\/www.marga.org\/foodblog\/?p=601"},"modified":"2008-10-14T17:45:56","modified_gmt":"2008-10-14T17:45:56","slug":"coconut","status":"publish","type":"post","link":"https:\/\/www.marga.org\/foodblog\/2008\/10\/coconut\/","title":{"rendered":"Coconut"},"content":{"rendered":"<p>How the hell do you open a coconut?  I bought a peeled coconut today at an Asian market, thinking that it&#8217;d be easier to open as it didn&#8217;t have the skin.  Lord, was I wrong.  It was too hard to cut through (I don&#8217;t want to think about the damage I&#8217;ve done to my newish knives!).  I ended up hitting it with a hammer, but could only make a smallish whole.  Well, it was large enough to get my hand through it &#8211; and then I discovered that the sides were very soft! I guess it was a young coconut, but definitely they were not shredding material.  I had nothing else, so I used them anyway.  Let&#8217;s see how dinner (coconut pork) turns out.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>How the hell do you open a coconut? I bought a peeled coconut today at an Asian market, thinking that it&#8217;d be easier to open as it didn&#8217;t have the skin. Lord, was I wrong. It was too hard to cut through (I don&#8217;t want to think about the damage I&#8217;ve done to my newish [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-601","post","type-post","status-publish","format-standard","hentry","category-text","post-preview"],"_links":{"self":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/601","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/comments?post=601"}],"version-history":[{"count":0,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/posts\/601\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/media?parent=601"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/categories?post=601"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.marga.org\/foodblog\/wp-json\/wp\/v2\/tags?post=601"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}