{"id":4035,"date":"2014-12-23T07:54:34","date_gmt":"2014-12-23T12:54:34","guid":{"rendered":"http:\/\/www.thistlehill.net\/wpblog\/?p=4035"},"modified":"2014-12-23T07:55:37","modified_gmt":"2014-12-23T12:55:37","slug":"now-heres-christmas-story","status":"publish","type":"post","link":"http:\/\/www.thistlehill.net\/wpblog\/now-heres-christmas-story\/","title":{"rendered":"Now here’s a Christmas story…."},"content":{"rendered":"

….we often get requests for standing rib roasts….particularly at Christmas time.\u00a0 But we fear we would cheat too many of our regular customers so we are resigned to disappoint….even ourselves.<\/p>\n

But just to understand what we’re missing, British TV chef (and Devon farmer) Hugh Fearnley-Whittingstall’s salute to a real Christmas decoration!<\/p>\n

http:\/\/www.theguardian.com\/lifeandstyle\/2001\/dec\/09\/foodanddrink.recipes2<\/a><\/p>\n

Hugh F-W, as many of you know, has written the premier book on preparing all meats:\u00a0 “The River Cottage Meat Cook”.\u00a0<\/em> A gift idea for your favorite chef.\u00a0 He doesn’t call it a Cook-book because it is more than a collection of receipes, it is an appreciation of meat in all its varieties.\u00a0 All vegetarians should read it!<\/p>\n

BTW:\u00a0 thanks to Juliet Cleave for the link and reminder.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

….we often get requests for standing rib roasts….particularly at Christmas time.\u00a0 But we fear we would cheat too many of our regular customers so we are resigned to disappoint….even ourselves. But just to understand what we’re missing, British TV chef (and Devon farmer) Hugh Fearnley-Whittingstall’s salute to a real Christmas decoration! http:\/\/www.theguardian.com\/lifeandstyle\/2001\/dec\/09\/foodanddrink.recipes2 Hugh F-W, as many of you know, has written the premier book on preparing all meats:\u00a0 “The River Cottage Meat Cook”.\u00a0 A gift idea for your favorite chef.\u00a0 He doesn’t call it a Cook-book because it is more than a collection of receipes, it is an appreciation of meat in all its varieties.\u00a0 All vegetarians should read it! BTW:\u00a0 thanks to Juliet Cleave for the link and reminder.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[24,22,113,1],"tags":[],"class_list":["post-4035","post","type-post","status-publish","format-standard","hentry","category-england","category-food","category-hugh-fearnley-whittingstall","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/4035","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/comments?post=4035"}],"version-history":[{"count":2,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/4035\/revisions"}],"predecessor-version":[{"id":4037,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/posts\/4035\/revisions\/4037"}],"wp:attachment":[{"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/media?parent=4035"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/categories?post=4035"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thistlehill.net\/wpblog\/wp-json\/wp\/v2\/tags?post=4035"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}