Event JSON
{
"id": "135c955cf509caa1f73272774ad58fa68e788068dd1721e2f6b446380c99428b",
"pubkey": "66f5e063a38d8c9abfbc70575bcd4502f8cc87a3cc10e7a0b9da453e35029a42",
"created_at": 1735926421,
"kind": 1,
"tags": [
[
"p",
"e7d1864d899a32d22251d18b9bdebfcb373e5d213881ba5a3b410bd754e43b77",
"wss://relay.mostr.pub"
],
[
"p",
"8a362df884aa4a3891d2ced6749cff4b2ade7d084a86113abc3d5812341589f3",
"wss://relay.mostr.pub"
],
[
"e",
"c0eaf1865e383494863cd3587513457c32785a4dbabcc9dd49a67d94a40bd144",
"wss://relay.mostr.pub",
"reply"
],
[
"proxy",
"https://noauthority.social/users/radix023/statuses/113765673977170519",
"activitypub"
]
],
"content": "nostr:nprofile1qy2hwumn8ghj7un9d3shjtnddaehgu3wwp6kyqpqulgcvnvfngedygj36x9ehh4levmnuhfp8zqm5k3mgy9aw48y8dmstkxlp8 fun makes complicated interesting. I've made Indian curry (onion gravy) from scratch, ditto garam masala. I've ground my own coconuts to make coconut cream for thai curry. I have serious investments in BBQ hardward and make 14-hour BBQ ribs on special occasions. I also make french vinaigrette with shallots from scratch but also ginger sesame asian vinaigrette. My cookbook libary is near 1k, good food is a celebration of life..",
"sig": "3fc55d68bbd2668f407d59ad8c5b2a7e2599d7e4c95cbff58dc8ff97c3faa674863e62d9af99c6ed3d0d793843d1b6c01ddd65a8e02661a1dce740cabca1959e"
}