{"id":46583,"date":"2018-02-11T12:11:25","date_gmt":"2018-02-11T17:11:25","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=46583"},"modified":"2018-02-11T12:11:25","modified_gmt":"2018-02-11T17:11:25","slug":"valentines-savory-waffles%e3%83%90%e3%83%ac%e3%83%b3%e3%82%bf%e3%82%a4%e3%83%b3%e3%83%af%e3%83%83%e3%83%95%e3%83%ab%e3%83%97%e3%83%ac%e3%83%bc%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=46583&lang=en","title":{"rendered":"Valentine&#8217;s Savory Waffles<br>\u30d0\u30ec\u30f3\u30bf\u30a4\u30f3\u30ef\u30c3\u30d5\u30eb\u30d7\u30ec\u30fc\u30c8"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46584 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/35-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/35-1.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/35-1-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Celebrating Valentine&#8217;s Day a bit early this weekend.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46585 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/33.jpg\" alt=\"\" width=\"549\" height=\"768\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/33.jpg 549w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/33-322x450.jpg 322w\" sizes=\"auto, (max-width: 549px) 100vw, 549px\" \/><\/p>\n<p>I wanted everything red and pink, and the shocking pink color from beets was added to the waffle batter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46586 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/40.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>When they were cooked, however, the color somewhat faded, and I ended up with this light pink.<\/p>\n<p>They were still pretty though.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46587 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/34-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>I could have easily go with sweet waffle plate, with fruits and chocolate, but I wanted our breakfast savory.<\/p>\n<p>So the pink waffles were served with beautiful veggies.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46588 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/38.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/38.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/38-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>Then, it was served with mustard-balsamic glaze drizzle and paprika butter.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-46589 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2018\/02\/37-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>Super delicious!!<\/p>\n<p>How are you going to celebrate Valentine&#8217;s Day?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Celebrating Valentine&#8217;s Day a bit early this weekend. I wanted everything red and pink, and the shocking pink color from beets was added to the waffle batter. When they were cooked, however, the color somewhat faded, and I ended up with this light pink. They were still pretty though. I could have easily go with [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,28,29],"tags":[],"class_list":["post-46583","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46583","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=46583"}],"version-history":[{"count":1,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46583\/revisions"}],"predecessor-version":[{"id":46590,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/46583\/revisions\/46590"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=46583"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=46583"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=46583"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}