{"version":"1.0","provider_name":"Sopa de ganso","provider_url":"https:\/\/blogs.diariovasco.com\/sopadeganso","author_name":"I\u00f1igo Galatas","author_url":"https:\/\/blogs.diariovasco.com\/sopadeganso\/author\/masgastronomia\/","title":"Una carne de temporada - Ib\u00e9rico fresco de Carrasco - Sopa de ganso","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"trKsKMwVDN\"><a href=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2013\/01\/31\/una-carne-de-temporada-iberico-fresco\/\">Una carne de temporada &#8211; Ib\u00e9rico fresco de Carrasco<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blogs.diariovasco.com\/sopadeganso\/2013\/01\/31\/una-carne-de-temporada-iberico-fresco\/embed\/#?secret=trKsKMwVDN\" width=\"600\" height=\"338\" title=\"&#8220;Una carne de temporada &#8211; Ib\u00e9rico fresco de Carrasco&#8221; &#8212; Sopa de ganso\" data-secret=\"trKsKMwVDN\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\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:\/\/blogs.diariovasco.com\/sopadeganso\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"Hace ya algunos a\u00f1os un gran cocinero me dijo que los ciclos son muy importantes porque as\u00ed sabemos apreciar lo que tenemos. No vale tener guisantes todo el a\u00f1o, los apreciamos por su temporalidad y cuando llega la primavera estamos \u00e1vidos de volver a probar esa joya. Si los tuvi\u00e9ramos todo el a\u00f1o no los [&hellip;]"}