{"version":"1.0","provider_name":"Mostly Food and Cocktails","provider_url":"https:\/\/testing22.mostlyfood.co.uk","author_name":"Chrissie Walker","author_url":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/author\/mfadmin2\/","title":"Vadasz: adding zest and character - Mostly Food and Cocktails","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"z6ldv9oRLq\"><a href=\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/vadasz-adding-zest-and-character\/\">Vadasz: adding zest and character<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/vadasz-adding-zest-and-character\/embed\/#?secret=z6ldv9oRLq\" width=\"600\" height=\"338\" title=\"&#8220;Vadasz: adding zest and character&#8221; &#8212; Mostly Food and Cocktails\" data-secret=\"z6ldv9oRLq\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/testing22.mostlyfood.co.uk\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2021\/02\/vadasz-1-web.jpg","thumbnail_width":600,"thumbnail_height":600,"description":"A decade or so ago, Nick Vadasz created his range of Eastern European inspired pickles and ferments. These have now been joined by more condiment delights from even further east. Read my review here"}