{"id":3847,"date":"2014-04-14T16:13:21","date_gmt":"2014-04-14T20:13:21","guid":{"rendered":"http:\/\/blogs.law.harvard.edu\/sj\/?p=3847"},"modified":"2014-04-14T16:13:21","modified_gmt":"2014-04-14T20:13:21","slug":"snow-uses-kitchen-dishes-fit-to-make-hearts-melt-and-mouths-water","status":"publish","type":"post","link":"https:\/\/archive.blogs.harvard.edu\/sj\/2014\/04\/14\/snow-uses-kitchen-dishes-fit-to-make-hearts-melt-and-mouths-water\/","title":{"rendered":"Snow Use&#8217;s Kitchen: dishes fit to make hearts melt and mouths water&#8230;"},"content":{"rendered":"<p>In Snow Use&#8217;s kitchen there stood a large stove,<br \/>\nAnd what she cooked on it she cooked with much love.<\/p>\n<p>She used chunks of chocolate, melted in steam,<br \/>\nAnd sugar and egg-whites and oodles of cream.<br \/>\n(And, for effect, an occasional scream!)<\/p>\n<p>She stirred it and mashed itinto a thick paste,<br \/>\nAnd added some cognac to give it more taste.<br \/>\n(As to the calories: they went to waist)<\/p>\n<p>She poured the concoction into a strange mold;<br \/>\nThen into the freezer until it got cold.<br \/>\n(With a note saying: Please do not spindle or fold)<\/p>\n<p>And when it was frozen so-o-o pleased was Snow Use,<br \/>\nFor she had made Thidwick, the chocolate mousse<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In Snow Use&#8217;s kitchen there stood a large stove, And what she cooked on it she cooked with much love. She used chunks of chocolate, melted in steam, And sugar and egg-whites and oodles of cream. (And, for effect, an occasional scream!) She stirred it and mashed itinto a thick paste, And added some cognac [&hellip;]<\/p>\n","protected":false},"author":1202,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[205,60576,217],"tags":[],"class_list":["post-3847","post","type-post","status-publish","format-standard","hentry","category-glory-glory-glory","category-gustatory","category-sj"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7iVvB-103","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/posts\/3847","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/users\/1202"}],"replies":[{"embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/comments?post=3847"}],"version-history":[{"count":2,"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/posts\/3847\/revisions"}],"predecessor-version":[{"id":3849,"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/posts\/3847\/revisions\/3849"}],"wp:attachment":[{"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/media?parent=3847"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/categories?post=3847"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/archive.blogs.harvard.edu\/sj\/wp-json\/wp\/v2\/tags?post=3847"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}