{"id":122,"date":"2013-03-16T14:30:07","date_gmt":"2013-03-16T12:30:07","guid":{"rendered":"http:\/\/www.cucina-rumore.de\/?p=122"},"modified":"2013-03-16T14:30:07","modified_gmt":"2013-03-16T12:30:07","slug":"rasmarinsalz","status":"publish","type":"post","link":"http:\/\/www.cucina-rumore.de\/?p=122","title":{"rendered":"Rasmarinsalz"},"content":{"rendered":"<style><!--\n\/* Font Definitions *\/\n@font-face\n\t{font-family:Times;\n\tpanose-1:2 0 5 0 0 0 0 0 0 0;\n\tmso-font-charset:0;\n\tmso-generic-font-family:auto;\n\tmso-font-pitch:variable;\n\tmso-font-signature:3 0 0 0 1 0;}\n@font-face\n\t{font-family:\"\uff2d\uff33 \u660e\u671d\";\n\tmso-font-charset:78;\n\tmso-generic-font-family:auto;\n\tmso-font-pitch:variable;\n\tmso-font-signature:1 134676480 16 0 131072 0;}\n@font-face\n\t{font-family:\"\uff2d\uff33 \u660e\u671d\";\n\tmso-font-charset:78;\n\tmso-generic-font-family:auto;\n\tmso-font-pitch:variable;\n\tmso-font-signature:1 134676480 16 0 131072 0;}\n@font-face\n\t{font-family:Cambria;\n\tpanose-1:2 4 5 3 5 4 6 3 2 4;\n\tmso-font-charset:0;\n\tmso-generic-font-family:auto;\n\tmso-font-pitch:variable;\n\tmso-font-signature:-536870145 1073743103 0 0 415 0;}\n \/* Style Definitions *\/\np.MsoNormal, li.MsoNormal, div.MsoNormal\n\t{mso-style-unhide:no;\n\tmso-style-qformat:yes;\n\tmso-style-parent:\"\";\n\tmargin:0cm;\n\tmargin-bottom:.0001pt;\n\tmso-pagination:widow-orphan;\n\tfont-size:12.0pt;\n\tfont-family:Cambria;\n\tmso-ascii-font-family:Cambria;\n\tmso-ascii-theme-font:minor-latin;\n\tmso-fareast-font-family:\"\uff2d\uff33 \u660e\u671d\";\n\tmso-fareast-theme-font:minor-fareast;\n\tmso-hansi-font-family:Cambria;\n\tmso-hansi-theme-font:minor-latin;\n\tmso-bidi-font-family:\"Times New Roman\";\n\tmso-bidi-theme-font:minor-bidi;}\np\n\t{mso-style-noshow:yes;\n\tmso-style-priority:99;\n\tmso-margin-top-alt:auto;\n\tmargin-right:0cm;\n\tmso-margin-bottom-alt:auto;\n\tmargin-left:0cm;\n\tmso-pagination:widow-orphan;\n\tfont-size:10.0pt;\n\tfont-family:Times;\n\tmso-fareast-font-family:\"\uff2d\uff33 \u660e\u671d\";\n\tmso-fareast-theme-font:minor-fareast;\n\tmso-bidi-font-family:\"Times New Roman\";}\n.MsoChpDefault\n\t{mso-style-type:export-only;\n\tmso-default-props:yes;\n\tfont-family:Cambria;\n\tmso-ascii-font-family:Cambria;\n\tmso-ascii-theme-font:minor-latin;\n\tmso-fareast-font-family:\"\uff2d\uff33 \u660e\u671d\";\n\tmso-fareast-theme-font:minor-fareast;\n\tmso-hansi-font-family:Cambria;\n\tmso-hansi-theme-font:minor-latin;\n\tmso-bidi-font-family:\"Times New Roman\";\n\tmso-bidi-theme-font:minor-bidi;}\n@page WordSection1\n\t{size:612.0pt 792.0pt;\n\tmargin:70.85pt 70.85pt 2.0cm 70.85pt;\n\tmso-header-margin:36.0pt;\n\tmso-footer-margin:36.0pt;\n\tmso-paper-source:0;}\ndiv.WordSection1\n\t{page:WordSection1;}\n--><\/style>\n<p>Ist ganz einfach, einen Bund Rosmarin (Die Nadeln abzupfen) und ein KG Salz vermengen alles in einen Beh\u00e4lter geben und einige Tage ziehen Lassen.<\/p>\n<p>Ich hab auch gelesen, einige lassen den Rosmarin erst trocknen, aber ich denke, frisch gibt der Rosmarin einfach sein Aroma besser ab.<\/p>\n<p><a href=\"http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7039_2.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-124\" alt=\"IMG_7039_2\" src=\"http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7039_2-150x150.jpg\" width=\"150\" height=\"150\" srcset=\"http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7039_2-150x150.jpg 150w, http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7039_2-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a> <a href=\"http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7037.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-thumbnail wp-image-123\" alt=\"IMG_7037\" src=\"http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7037-150x150.jpg\" width=\"150\" height=\"150\" srcset=\"http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7037-150x150.jpg 150w, http:\/\/www.cucina-rumore.de\/wp-content\/uploads\/IMG_7037-100x100.jpg 100w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ist ganz einfach, einen Bund Rosmarin (Die Nadeln abzupfen) und ein KG Salz vermengen alles in einen Beh\u00e4lter geben und einige Tage ziehen Lassen. Ich hab auch gelesen, einige lassen den Rosmarin erst trocknen, aber ich denke, frisch gibt der Rosmarin einfach sein Aroma besser ab. &nbsp; &nbsp; &nbsp;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=\/wp\/v2\/posts\/122"}],"collection":[{"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=122"}],"version-history":[{"count":2,"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=\/wp\/v2\/posts\/122\/revisions"}],"predecessor-version":[{"id":128,"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=\/wp\/v2\/posts\/122\/revisions\/128"}],"wp:attachment":[{"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=122"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=122"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.cucina-rumore.de\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=122"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}