{"id":7097,"date":"2009-09-11T16:33:27","date_gmt":"2009-09-11T20:33:27","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=7097"},"modified":"2009-09-11T16:33:27","modified_gmt":"2009-09-11T20:33:27","slug":"baked-pasta-with-bacon-and-egg%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e3%81%a8%e3%82%86%e3%81%a7%e5%8d%b5%e5%85%a5%e3%82%8a%e3%83%99%e3%82%a4%e3%82%af%e3%83%89%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=7097&lang=en","title":{"rendered":"Baked Pasta with Bacon and Egg
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Baked Pasta with Bacon and Egg<\/strong>
\nDinner August 22, 2009<\/em><\/p>\n

I hadn’t been grocery shopping for a while. It was in the middle of the week. I just got back from work and I was tired. It was tempting when my husband asked me if we should go out to eat, but it was rather late and I didn’t want to leave the house. I opened the fridge to see what was there. Not much… Then I opened the freezer. Well, not much was there either… After I opened and closed the fridge and the freezer several times, I finally gathered a few strips of frozen bacon, frozen peas, and eggs, and decided to make a pasta dish with them. Cooked pasta was mixed with thawed peas, fried bacon, boiled and sliced eggs, and tomato sauce(made with olive oil, garlic, pureed canned tomatoes, sugar, salt, pepper, bay leaf), and topped off with lots of cheese, bread crumbs, and butter. I baked it in the oven until the cheese\/bread crumb crust became nice and brown. <\/p>\n

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\n2009\u5e748\u670822\u65e5<\/em><\/p>\n

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Baked Pasta with Bacon and Egg Dinner August 22, 2009 I hadn’t been grocery shopping for a while. It was in the middle of the week. I just got back from work and I was tired. It was tempting when my husband asked me if we should go out to eat, but it was rather […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-7097","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7097","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=7097"}],"version-history":[{"count":39,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7097\/revisions"}],"predecessor-version":[{"id":7635,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/7097\/revisions\/7635"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}