{"id":22312,"date":"2004-05-14T00:00:00","date_gmt":"2004-05-14T06:00:00","guid":{"rendered":"http:\/\/www.takoyaki.org\/blog\/2004\/05\/14\/cold-pizza-and-lettuce\/"},"modified":"2004-05-14T00:00:00","modified_gmt":"2004-05-14T06:00:00","slug":"cold-pizza-and-lettuce","status":"publish","type":"post","link":"https:\/\/www.takoyaki.org\/blog\/2004\/05\/14\/cold-pizza-and-lettuce\/","title":{"rendered":"Cold Pizza and Lettuce"},"content":{"rendered":"<p>This morning I stayed at home to take care of Koa. I got to watch a little morning TV, which I never get a chance to do. I decided to watch a show on ESPN2 called Cold Pizza. It was ok. But then I started thinking about actual cold pizza. I am not sure what is so good about cold pizza. I hear people say, &#8220;I love cold pizza in the morning.&#8221; I don&#8217;t know about you, but isn&#8217;t hot pizza better than cold pizza? And how often do you not have a microwave near your fridge? I mean, nuke it for 30 seconds, for goodness sake. And even if you&#8217;d rather not do that, doesn&#8217;t the thought of eating all that oil and grease while it&#8217;s in its solid form make you kind of ill?<\/p>\n<p>For some reason, this reminds me of something Adam Sandler once said. I think it was on SNL, and he had a commentary on the Weekend Update segment. He started rambling about how a sandwich is always better with lettuce on it. I totally agree! It adds so much: color, texture, moisture&#8230; And if you have an avocado handy, that is even better!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This morning I stayed at home to take care of Koa. I got to watch a little morning TV, which I never get a chance to do. I decided to watch a show on ESPN2 called Cold Pizza. It was ok. But then I started thinking about actual cold pizza. I am not sure what &hellip; <a href=\"https:\/\/www.takoyaki.org\/blog\/2004\/05\/14\/cold-pizza-and-lettuce\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Cold Pizza and Lettuce<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","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":""},"categories":[],"tags":[],"class_list":["post-22312","post","type-post","status-publish","format-standard","hentry"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9Fk3x-5NS","jetpack_likes_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/posts\/22312","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/comments?post=22312"}],"version-history":[{"count":0,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/posts\/22312\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/media?parent=22312"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/categories?post=22312"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.takoyaki.org\/blog\/wp-json\/wp\/v2\/tags?post=22312"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}