{"id":2142,"date":"2008-12-27T17:41:12","date_gmt":"2008-12-27T23:41:12","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=2142"},"modified":"2018-07-22T10:43:26","modified_gmt":"2018-07-22T16:43:26","slug":"paradise-donuts-bosque-farms-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=2142","title":{"rendered":"Paradise Donuts – Bosque Farms, New Mexico (CLOSED)"},"content":{"rendered":"
\"Paradise
Paradise Donuts in Bosque Farms<\/span><\/figcaption><\/figure>\n

Though often boorish and crude, America’s favorite everyman philosopher Homer Simpson is prone to occasional bouts of insight. Who can argue with such Homeric sagacity as, “donuts, is there anything they can’t do.” At first browse that statement may appear clouded, make that glazed, but it’s a statement replete with credibility–and not solely with police officers.<\/span><\/p>\n

Cultural anthropologist Paul R. Mullins posits that one of the best ways to examine a culture is by looking at its eating habits and regional cuisines. He reasons that Americans don’t really have a culinary culture we can call our own, that the American culinary experience is an amalgam of appropriated customs and cooking techniques. The best evidence of this, in his mind, is the donut whose lineage can be traced to the Chinese, French, Germans and Dutch.<\/span><\/p>\n

In his terrific tome Glazed America: A History of the Doughnut<\/em>, Mullins examines the evolution of the donut and juxtaposes the rise and fall of its popularity against the development of America’s consumer culture. He exploits the negative stereotypes and perceptions surrounding donuts (think indolent cops and Homer Simpson’s obesity), detailing how the donut has been equally regaled and reviled, the latter often without merit. When it comes to donuts, Mullins argues, Americans don’t sit on the fence–they either love them or they don’t.<\/span><\/p>\n

If you love donuts, I mean if you really<\/em> love donuts, options, unlike their effect, are slim. Albuquerque has in recent years seen the demise, departure or diminished numbers of Krispy Kreme, Shipley’s Donuts, Winchell’s Donuts and even Dunkin’ Donuts. Whether it was an onslaught of health-crazed fanatics, reduced ranks in the police force or a combination of other factors, the Duke City can hardly be called the Donut City.<\/span><\/p>\n

\"Paradise
Paradise behind glass<\/span><\/figcaption><\/figure>\n

For donuts, Homer clones like me head to Bosque Farms and pay a visit to Paradise Donuts, a regional chain with superior donuts. In fact, these may be the very best donuts in the Land of Enchantment, not that there’s much competition. In business since 1967, Paradise Donuts maintains that the secret to its donuts is a flour blended to be as light and fluffy as air with an incredible shelf life. The other key is that Paradise Donuts, unlike their competitors, focuses solely on donuts. <\/span><\/p>\n

These are beautiful donuts–imperfect orbs glazed or decorated with sprinkles or engorged with fruit and cream fillings as well as rectangular-shaped long johns, donuts twisted around themselves and even cinnamon rolls. The variety is incredible–buttermilk, chocolate, blueberry, vanilla cake, cherry, apple cinnamon, banana, chocolate chip, chocolate raspberry, pumpkin, strawberry lemon and oh so much more. <\/span><\/p>\n

Variety is one thing, but where Paradise Donuts excel is in taste. The glazed donuts are melt-in-your-mouth sugary deliciousness, the kind of donuts that leave traces of luscious, lickable glaze on your fingers. The sprinkles are liberally applied to cover most of the top surface of donuts they decorate. The fillings and toppings are rich and delicious. Maple topping tastes like maple, lemon filling tastes like lemon. <\/span><\/p>\n

\"A
A glorious six-pack of donuts<\/span><\/figcaption><\/figure>\n

Paradise Donuts are so good that on some days, the bakery runs out by ten in the morning. They’re so good, savvy donut addicts will call in and reserve a dozen or more. They’re so good you don’t mind the short drive to Bosque Farms, especially considering you can pick up a dozen donuts then have a burger at Benny’s Mexican Kitchen<\/a>. These donuts will have you behaving like Homer Simpson. Mmmmmm donuts!<\/span><\/p>\n

Paradise Donuts<\/span><\/strong>
\n1370 Bosque Farms Blvd
\nBosque Farms, New Mexico<\/strong><\/span><\/p>\n

LATEST VISIT<\/strong>: 27 December 2008<\/span>
\n# OF VISITS<\/strong>: 3<\/span>
\nRATING<\/strong>: 22<\/span><\/strong><\/span>
\nCOST<\/strong>: $<\/span>
\nBEST BET<\/strong>: Maple Iced Bar, Chocolate Cake Donut, Cinnamon Roll, Glazed Donut, Glazed Twist Donut<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Though often boorish and crude, America’s favorite everyman philosopher Homer Simpson is prone to occasional bouts of insight. Who can argue with such Homeric sagacity as, “donuts, is there anything they can’t do.” At first browse that statement may appear clouded, make that glazed, but it’s a statement replete with credibility–and not solely with police officers. Cultural anthropologist Paul R. Mullins posits that one of the best ways to examine a culture is by looking at its eating habits and regional cuisines. He reasons that Americans don’t really have a culinary culture we can call our own, that the American culinary experience is an amalgam of appropriated customs and cooking techniques. The best evidence of this, in his mind, is…<\/p>\n","protected":false},"author":1,"featured_media":2143,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,121,540,595,32,262,4],"tags":[],"class_list":["post-2142","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-bakery","category-breakfast","category-closed-in-2012","category-donuts-specialty","category-closed","category-specialty"],"yoast_head":"\nParadise Donuts - Bosque Farms, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=2142\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Paradise Donuts - Bosque Farms, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Though often boorish and crude, America’s favorite everyman philosopher Homer Simpson is prone to occasional bouts of insight. Who can argue with such Homeric sagacity as, “donuts, is there anything they can’t do.” At first browse that statement may appear clouded, make that glazed, but it’s a statement replete with credibility–and not solely with police officers. Cultural anthropologist Paul R. Mullins posits that one of the best ways to examine a culture is by looking at its eating habits and regional cuisines. He reasons that Americans don’t really have a culinary culture we can call our own, that the American culinary experience is an amalgam of appropriated customs and cooking techniques. The best evidence of this, in his mind, is…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=2142\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2008-12-27T23:41:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-22T16:43:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/paradise01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3072\" \/>\n\t<meta property=\"og:image:height\" content=\"2304\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Paradise Donuts – Bosque Farms, New Mexico (CLOSED)\",\"datePublished\":\"2008-12-27T23:41:12+00:00\",\"dateModified\":\"2018-07-22T16:43:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142\"},\"wordCount\":656,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2008\\\/12\\\/paradise01.jpg\",\"articleSection\":[\"Albuquerque\",\"Bakery\",\"Breakfast\",\"Closed in 2012\",\"Donuts\",\"Gone But Not Forgotten\",\"Specialty\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142\",\"name\":\"Paradise Donuts - Bosque Farms, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2008\\\/12\\\/paradise01.jpg\",\"datePublished\":\"2008-12-27T23:41:12+00:00\",\"dateModified\":\"2018-07-22T16:43:26+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2008\\\/12\\\/paradise01.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2008\\\/12\\\/paradise01.jpg\",\"width\":3072,\"height\":2304},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2142#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Paradise Donuts – Bosque Farms, New Mexico (CLOSED)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Paradise Donuts - Bosque Farms, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=2142","og_locale":"en_US","og_type":"article","og_title":"Paradise Donuts - Bosque Farms, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"Though often boorish and crude, America’s favorite everyman philosopher Homer Simpson is prone to occasional bouts of insight. Who can argue with such Homeric sagacity as, “donuts, is there anything they can’t do.” At first browse that statement may appear clouded, make that glazed, but it’s a statement replete with credibility–and not solely with police officers. Cultural anthropologist Paul R. Mullins posits that one of the best ways to examine a culture is by looking at its eating habits and regional cuisines. He reasons that Americans don’t really have a culinary culture we can call our own, that the American culinary experience is an amalgam of appropriated customs and cooking techniques. The best evidence of this, in his mind, is…","og_url":"https:\/\/www.nmgastronome.com\/?p=2142","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2008-12-27T23:41:12+00:00","article_modified_time":"2018-07-22T16:43:26+00:00","og_image":[{"width":3072,"height":2304,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/paradise01.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"3 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=2142#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=2142"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Paradise Donuts – Bosque Farms, New Mexico (CLOSED)","datePublished":"2008-12-27T23:41:12+00:00","dateModified":"2018-07-22T16:43:26+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=2142"},"wordCount":656,"commentCount":2,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=2142#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/paradise01.jpg","articleSection":["Albuquerque","Bakery","Breakfast","Closed in 2012","Donuts","Gone But Not Forgotten","Specialty"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=2142#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=2142","url":"https:\/\/www.nmgastronome.com\/?p=2142","name":"Paradise Donuts - Bosque Farms, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=2142#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=2142#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/paradise01.jpg","datePublished":"2008-12-27T23:41:12+00:00","dateModified":"2018-07-22T16:43:26+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=2142#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=2142"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=2142#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/paradise01.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/paradise01.jpg","width":3072,"height":2304},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=2142#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Paradise Donuts – Bosque Farms, New Mexico (CLOSED)"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/2142","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2142"}],"version-history":[{"count":2,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/2142\/revisions"}],"predecessor-version":[{"id":48687,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/2142\/revisions\/48687"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/2143"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2142"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2142"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2142"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}