{"id":298,"date":"2023-02-23T19:45:50","date_gmt":"2023-02-23T19:45:50","guid":{"rendered":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/?p=298"},"modified":"2023-02-23T19:45:50","modified_gmt":"2023-02-23T19:45:50","slug":"about-me-sam","status":"publish","type":"post","link":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/2023\/02\/23\/about-me-sam\/","title":{"rendered":"About Me: Sam"},"content":{"rendered":"<p>Hi, I&#8217;m Sam! I&#8217;m a junior majoring in American Studies. In my spare time, I enjoy creative writing, watching films, and traveling. I became interested in cooking after getting diagnosed with Celiac Disease in 2019. My recipe is an adapted version of Helen Rennie&#8217;s Earl Grey Chiffon Cake, substituting half almond flour for cake flour.<\/p>\n<p>P.S. &#8211; the cat above is in fact mine; meet Simon.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hi, I&#8217;m Sam! I&#8217;m a junior majoring in American Studies. In my spare time, I enjoy creative writing, watching films, and traveling. I became interested in cooking after getting diagnosed with Celiac Disease in 2019. My recipe is an adapted version of Helen Rennie&#8217;s Earl Grey Chiffon Cake, substituting half almond flour for cake flour. &hellip; <\/p>\n","protected":false},"author":5161,"featured_media":313,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-298","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-about-me"],"_links":{"self":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/298","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/users\/5161"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/comments?post=298"}],"version-history":[{"count":0,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/posts\/298\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media\/313"}],"wp:attachment":[{"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/media?parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/categories?post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.dickinson.edu\/chemistryinthekitchensp23\/wp-json\/wp\/v2\/tags?post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}