{"id":20024,"date":"2011-05-30T16:14:04","date_gmt":"2011-05-30T20:14:04","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=20024"},"modified":"2011-06-09T22:37:20","modified_gmt":"2011-06-10T02:37:20","slug":"blueberry-fool%e3%83%96%e3%83%ab%e3%83%bc%e3%83%99%e3%83%aa%e3%83%bc%e3%83%9f%e3%83%8b%e3%83%91%e3%83%95%e3%82%a7%ef%bc%88%e3%83%96%e3%83%ab%e3%83%bc%e3%83%99%e3%83%aa%e3%83%bc%e3%83%95%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=20024&lang=en","title":{"rendered":"Blueberry Fool
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\"\"<\/a><\/p>\n

Blueberry Fool<\/strong>
\nMay 27, 2011<\/em><\/p>\n

Blueberry sauce was made with homemade blueberry liquor, pureed fresh blueberries, lemon juice, and sugar. Whipped heavy cream was mixed with Mascarpone cheese, sugar, and a little blueberry sauce. Layer the sauce and the cream in small glasses and serve with whipped cream and fresh blueberries.<\/p>\n

The lilac flowers in the pictures are from my sister-in-law’s yard. Lilac is probably one of my favorite flowers. I love the color, shape, and of course the smell…<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

<\/a>\"\"<\/a> \"\"<\/a><\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Blueberry Fool May 27, 2011 Blueberry sauce was made with homemade blueberry liquor, pureed fresh blueberries, lemon juice, and sugar. Whipped heavy cream was mixed with Mascarpone cheese, sugar, and a little blueberry sauce. Layer the sauce and the cream in small glasses and serve with whipped cream and fresh blueberries. The lilac flowers in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-20024","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20024","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=20024"}],"version-history":[{"count":18,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20024\/revisions"}],"predecessor-version":[{"id":20359,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/20024\/revisions\/20359"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=20024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=20024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=20024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}