{"id":1100,"date":"2012-07-21T11:03:57","date_gmt":"2012-07-21T15:03:57","guid":{"rendered":"https:\/\/timmydick.com\/?page_id=1100"},"modified":"2021-09-24T18:30:20","modified_gmt":"2021-09-24T22:30:20","slug":"squid-ink-and-shrimp","status":"publish","type":"page","link":"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-and-shrimp\/","title":{"rendered":"Squid Ink and Shrimp"},"content":{"rendered":"<div class=\"wpb-content-wrapper\"><p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;1101&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;160153&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text]<\/p>\n<h4>Squid Ink Pasta<\/h4>\n<p>&nbsp;<\/p>\n<ul>\n<li>1 cup unbleached all-purpose flour<\/li>\n<li>1 large egg<\/li>\n<li>1 large egg yolk<\/li>\n<li>1\/8 teaspoon squid ink<\/li>\n<li>up to 1 teaspoon water, if necessary<\/li>\n<\/ul>\n<p><em>Instructions<\/em><\/p>\n<p>On a clean work surface, mound flour and form a well in the center. Add egg and egg yolk to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.<\/p>\n<p>Divide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.<\/p>\n<p>Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.<\/p>\n<p>Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is scant 1\/16 inch thick.<\/p>\n<p>Cut sheet in half widthwise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough.<\/p>\n<p>With the short end of 1 pasta sheet facing you, loosely fold up sheet, folding sheet over two or three times from short ends toward the center. With a large chefs knife, cut folded sheet into ribbons, a scant 1\/4 inch wide. Unroll strips and lightly dust with flour; spread on a lightly floured baking sheet. Repeat with remaining pasta sheets.<\/p>\n<p>To cook the tagliatelle, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3 minutes. Drain pasta, transfer to a large serving bowl and toss with sauce.<\/p>\n<p>&nbsp;<\/p>\n<h4>Shrimp<\/h4>\n<ul>\n<li>olive oil<\/li>\n<li>butter<\/li>\n<li>garlic<\/li>\n<li>shrimp<\/li>\n<li>lemon juice<\/li>\n<li>lemon zest<\/li>\n<li>crushed red pepper flakes<\/li>\n<li>grana padano<\/li>\n<li>chopped tomato<\/li>\n<\/ul>\n<p>For the sauce, Victor sauteed garlic in olive oil and butter. In went jumbo shrimp and he cooked until almost done. He added a good squeeze of lemon juice, zest from half a lemon, a healthy pinch of red pepper flakes, and about a quarter-cup of grated grana padano. He took it off the stove and added one chopped tomato and then stirred in the cooked pasta.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/4&#8243;][vc_accordion][vc_accordion_tab gutter_size=&#8221;2&#8243; column_padding=&#8221;2&#8243; title=&#8221;Pasta&#8221; tab_id=&#8221;1632350350-1-4db5d-dbad&#8221;][vc_column_text uncode_shortcode_id=&#8221;183766&#8243;]\n<!-- Page-list plugin v.5.9 wordpress.org\/plugins\/page-list\/ -->\n<ul class=\"page-list \">\n<li class=\"page_item page-item-1094\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/corzetti-with-pesto-and-green-beans\/\">Corzetti with Pesto and Green Beans<\/a><\/li>\n<li class=\"page_item page-item-1064\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fettuccine-with-pesto\/\">Fettuccine with Pesto<\/a><\/li>\n<li class=\"page_item page-item-1037\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-egg-pasta\/\">Fresh Egg Pasta<\/a><\/li>\n<li class=\"page_item page-item-1076\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-lasagne\/\">Fresh Lasagne<\/a><\/li>\n<li class=\"page_item page-item-1043\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/fresh-summer-pasta\/\">Fresh Summer Pasta<\/a><\/li>\n<li class=\"page_item page-item-1081\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/garganelli-con-maiale-in-guazetto\/\">Garganelli con Maiale in Guazetto<\/a><\/li>\n<li class=\"page_item page-item-1050\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/lemon-basil-tagliatelle\/\">Lemon Basil Tagliatelle<\/a><\/li>\n<li class=\"page_item page-item-1046\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/malloreddus\/\">Malloreddus<\/a><\/li>\n<li class=\"page_item page-item-1135\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/malloreddus-con-salsiccia\/\">Malloreddus con salsiccia<\/a><\/li>\n<li class=\"page_item page-item-1128\"><a 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href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/ricotta-rollatini\/\">Ricotta Rollatini<\/a><\/li>\n<li class=\"page_item page-item-1058\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/roasted-garlic-gnocchi-with-pesto\/\">Roasted Garlic Gnocchi with Pesto<\/a><\/li>\n<li class=\"page_item page-item-1072\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/scallops-and-homemade-cavatelli\/\">Scallops and Homemade Cavatelli<\/a><\/li>\n<li class=\"page_item page-item-1114\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/scialatielli-con-aragosta-al-limone\/\">Scialatielli con Aragosta al Limone<\/a><\/li>\n<li class=\"page_item page-item-1100\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-and-shrimp\/\">Squid Ink and Shrimp<\/a><\/li>\n<li class=\"page_item page-item-1040\"><a href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-pasta-with-truffle-butter\/\">Squid Ink Pasta with Truffle Butter<\/a><\/li>\n<li class=\"page_item 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href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche-al-prosciutto-crudo\/\">Tagliatelle Fresche al Prosciutto Crudo<\/a><\/li>\n\n<\/ul>[\/vc_column_text][\/vc_accordion_tab][\/vc_accordion][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>[vc_row unlock_row_content=&#8221;yes&#8221; row_height_percent=&#8221;0&#8243; overlay_alpha=&#8221;50&#8243; gutter_size=&#8221;3&#8243; column_width_percent=&#8221;100&#8243; shift_y=&#8221;0&#8243; z_index=&#8221;0&#8243; uncode_shortcode_id=&#8221;185459&#8243;][vc_column width=&#8221;1\/4&#8243;][vc_single_image media=&#8221;1101&#8243; media_lightbox=&#8221;yes&#8221; media_width_percent=&#8221;100&#8243; shadow=&#8221;yes&#8221; shadow_weight=&#8221;xl&#8221; lbox_dir=&#8221;vertical&#8221; lbox_connected=&#8221;yes&#8221; uncode_shortcode_id=&#8221;160153&#8243;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text] Squid [&hellip;]<\/p>\n","protected":false},"author":6,"featured_media":1101,"parent":30,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1100","page","type-page","status-publish","has-post-thumbnail","hentry","category-pasta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Squid Ink and Shrimp - Flour Power<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/tjrecipes.com\/flour-power\/pasta\/squid-ink-and-shrimp\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Squid Ink and Shrimp - Flour Power\" \/>\n<meta property=\"og:description\" content=\"[vc_row 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lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"944773\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] 2 cups unbleached all-purpose flour 2 large eggs 2 large egg yolks up to 1 tablespoon water, if necessary 1\/2 tsp squid ink Instructions On a clean work surface, mound flour\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Squid Ink Pasta with Truffle Butter","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pasta-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1451,"url":"https:\/\/tjrecipes.com\/flour-power\/pies\/pastina-pie\/","url_meta":{"origin":1100,"position":1},"title":"Pastina Pie","author":"Tim Dineen","date":"April 20, 2019","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1452\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"177291\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Pastina Pie is an sweet Italian Easter Pie. This recipe is from our friend, Michael Guttoso. It can be made with or without a crust. Pastina Pie Michael Guttoso Pasta Frolla 2\u2026","rel":"","context":"In &quot;Pies&quot;","block_context":{"text":"Pies","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pies\/"},"img":{"alt_text":"Pastina Pie","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2019\/04\/04-20-19-pastina-pie-1.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2019\/04\/04-20-19-pastina-pie-1.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2019\/04\/04-20-19-pastina-pie-1.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2019\/04\/04-20-19-pastina-pie-1.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2019\/04\/04-20-19-pastina-pie-1.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":411,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/tagliatelle-fresche\/","url_meta":{"origin":1100,"position":2},"title":"Tagliatelle Fresche","author":"Tim Dineen","date":"September 15, 2011","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"412\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"814505\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text]Ingredients 1 cup unbleached all-purpose flour 1 large egg 1 large egg yolk Coarse sea salt Instructions On a clean work surface, mound flour and form a well in the center. Add\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Tagliatelle Fresche","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/tagliatelle.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1128,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/pansotti-con-salsa-di-noci\/","url_meta":{"origin":1100,"position":3},"title":"Pansotti con salsa di noci","author":"Tim Dineen","date":"August 30, 2010","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1129\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"324553\"][vc_single_image media=\"1130\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"205340\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Pansotti with Walnut Sauce \u00be cup walnut pieces 1 cup (1\/2 inch) cubes day-old rustic bread Sea Salt Fresh ground black pepper 1\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Pansotti con salsa di noci","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/pansotti-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/pansotti-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/pansotti-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/pansotti-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/09\/pansotti-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":987,"url":"https:\/\/tjrecipes.com\/flour-power\/breads\/pumpkin-rolls\/","url_meta":{"origin":1100,"position":4},"title":"Pumpkin Rolls","author":"Tim Dineen","date":"November 24, 2012","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"988\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"196194\"][vc_single_image media=\"989\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"100499\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] 1 package dry yeast 1\/3 cup sugar 3\/4 cup warm milk 7 to 8 cups all-purpose flour 1 teaspoon freshly grated nutmeg 1\u2026","rel":"","context":"In &quot;Bread&quot;","block_context":{"text":"Bread","link":"https:\/\/tjrecipes.com\/flour-power\/category\/bread\/"},"img":{"alt_text":"Pumpkin Rolls","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pump-rolls-2.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pump-rolls-2.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pump-rolls-2.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pump-rolls-2.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/pump-rolls-2.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":1050,"url":"https:\/\/tjrecipes.com\/flour-power\/pasta\/lemon-basil-tagliatelle\/","url_meta":{"origin":1100,"position":5},"title":"Lemon Basil Tagliatelle","author":"Tim Dineen","date":"June 30, 2017","format":false,"excerpt":"[vc_row unlock_row_content=\"yes\" row_height_percent=\"0\" overlay_alpha=\"50\" gutter_size=\"3\" column_width_percent=\"100\" shift_y=\"0\" z_index=\"0\" uncode_shortcode_id=\"185459\"][vc_column width=\"1\/4\"][vc_single_image media=\"1051\" media_lightbox=\"yes\" media_width_percent=\"100\" shadow=\"yes\" shadow_weight=\"xl\" lbox_dir=\"vertical\" lbox_connected=\"yes\" uncode_shortcode_id=\"434307\"][\/vc_column][vc_column width=\"1\/2\"][vc_column_text] Fresh Egg Pasta 3 cups all-purpose flour 4 large eggs 1 tsp olive oil \u00bd tsp salt Spoon 2 3\/4 cups of the flour into the work bowl of a food\u2026","rel":"","context":"In &quot;Pasta&quot;","block_context":{"text":"Pasta","link":"https:\/\/tjrecipes.com\/flour-power\/category\/pasta\/"},"img":{"alt_text":"Lemon Basil Tagliatelle","src":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/tjrecipes.com\/flour-power\/wp-content\/uploads\/2018\/08\/06-30-17-tagliatelle.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1100","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/comments?post=1100"}],"version-history":[{"count":4,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1100\/revisions"}],"predecessor-version":[{"id":2115,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/1100\/revisions\/2115"}],"up":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/pages\/30"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media\/1101"}],"wp:attachment":[{"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/media?parent=1100"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/categories?post=1100"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tjrecipes.com\/flour-power\/wp-json\/wp\/v2\/tags?post=1100"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}