{"id":29037,"date":"2024-07-28T18:52:04","date_gmt":"2024-07-28T17:52:04","guid":{"rendered":"http:\/\/www.tanx.fr\/blogo\/?p=29037"},"modified":"2024-09-27T19:06:39","modified_gmt":"2024-09-27T18:06:39","slug":"ceremonie-du-cul","status":"publish","type":"post","link":"http:\/\/www.tanx.fr\/blogo\/archives\/29037","title":{"rendered":"plateau repas"},"content":{"rendered":"

aujourd’hui Mort & Travaux vous d\u00e9livre son petit truc pour un plateau repas des grands jours de flemme. Simple, rapide, \u00e9conomique, \u00e9poustouflan !<\/p>\n

matos :
\n-la l\u00e8chefrite du four
\n-le fond de salade dans le bac \u00e0 bi\u00e8re (pour rappel c’est toujours celui avec les l\u00e9gumes dessin\u00e9s dessus)
\n-un paquet de chips au fromage (marque du pouce ou bien carrouf, mais n’importe quelle sous marque fera l’affaire)
\n-une crevette de 35 kilos
\n-Cephalic Carnage<\/p>\n

Pr\u00e9chauffez un studio sous les toits \u00e0\u00a0 52\u00b0 avec Cephalic Carnage \u00e0 fond. Quand la sueur qui vous d\u00e9gouline de sous les nichons commence \u00e0 cr\u00e9piter, ouvrez le frigo pour en sortir la salade fl\u00e9trie mais encore un peu fraiche, agencez-la \u00e9l\u00e9gamment avec les chips dans la l\u00e8chefrite dans laquelle vous aurez dispos\u00e9 quelques gla\u00e7ons \u00e0 l’huile. embrassez la grosse crevette froide, et laissez mijoter 2 ou 3h en arrosant de jus r\u00e9guli\u00e8rement. c’est pr\u00eat ! servir avec un tr\u00e8s gros bol de mayonnaise.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

aujourd’hui Mort & Travaux vous d\u00e9livre son petit truc pour un plateau repas des grands jours de flemme. Simple, rapide, \u00e9conomique, \u00e9poustouflan ! matos : -la l\u00e8chefrite du four -le fond de salade dans le bac \u00e0 bi\u00e8re (pour rappel … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[7,73],"tags":[],"class_list":["post-29037","post","type-post","status-publish","format-standard","hentry","category-la-grande-bouffe","category-mort-travaux"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pgfUHY-7yl","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/posts\/29037","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/comments?post=29037"}],"version-history":[{"count":3,"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/posts\/29037\/revisions"}],"predecessor-version":[{"id":29449,"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/posts\/29037\/revisions\/29449"}],"wp:attachment":[{"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/media?parent=29037"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/categories?post=29037"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.tanx.fr\/blogo\/wp-json\/wp\/v2\/tags?post=29037"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}