Due to VETERAN’S Day (misspelled terribly yesterday, yet no one emailed me) I did not have class tonight. Being the cool guy that I am, I had planned to go to the library, but it is closed on Mondays. Too tired to write, yet with a ton of free time, I decided to cook. Even though I live very close to Little Bombay and the cheapest Indian food in the city, I decided to try my hand at Chicken Tikka Masala(see today’s site for the recipe). It came out very well and I have enough left overs for the rest of the week, but it doesn’t quite taste right. The best part of the experience was discussing garam masala<\/i> with the nice man at the Indian market on the corner of 6th & 1st Ave. It’s a spice combination that is the Indian equivalent of Emeril’s Essence (which is really just cajun powder).
\n…
\nDespite my rambling ways, I would settle down and step to for the hand of Melissa Stark.
\n…
\nThis is not a food site. I just like to eat.
\n…
\nI eat between six and nine bagels a week. All with butter.
\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Due to VETERAN’S Day (misspelled terribly yesterday, yet no one emailed me) I did not have class tonight. Being the cool guy that I am, I had planned to go to the library, but it is closed on Mondays. Too tired to write, yet with a ton of free time, I decided to cook. Even though I live very close to Little Bombay and the cheapest Indian food in the city, I decided to try my hand at Chicken Tikka Masala(see today’s site for the recipe). It came out very well and I have enough left overs for the rest of the week, but it doesn’t quite taste right. The best part of the experience was discussing garam masala<\/i> with the nice man at the Indian market on the corner of 6th & 1st Ave. It’s a spice combination that is the Indian equivalent of Emeril’s Essence (which is really just cajun powder)….
\nDespite my rambling ways, I would settle down and step to for the hand of Melissa Stark.
\n…
\nThis is not a food site. I just like to eat.
\n…
\nI eat between six and nine bagels a week. All with butter.<\/p>\n","protected":false},"author":1,"featured_media":2003,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"bgseo_title":"","bgseo_description":"","bgseo_robots_index":"","bgseo_robots_follow":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-1501","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts\/1501","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/comments?post=1501"}],"version-history":[{"count":0,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/posts\/1501\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/media\/2003"}],"wp:attachment":[{"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/media?parent=1501"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/categories?post=1501"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.brooklyntrout.com\/archive\/wp-json\/wp\/v2\/tags?post=1501"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}