{
  "trx_id": "c80216dc5b9abaa18dd5563a558692c49567940b",
  "block": 106145478,
  "trx_in_block": 6,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2026-05-18T01:57:12",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "7865.707702 VESTS"
    }
  ]
}

{
  "trx_id": "66ffff14773edc2d30c2a78e21bfde45095d8c59",
  "block": 105983977,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2026-05-12T10:44:33",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "5153.497297 VESTS"
    }
  ]
}

{
  "trx_id": "ecf6d710c9b2e4461c38d8b70ae48678f7f1b984",
  "block": 105513080,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2026-04-26T01:15:24",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "7878.223458 VESTS"
    }
  ]
}

{
  "trx_id": "9301f657d95abb98d9dbe268a1337ac37017787d",
  "block": 102857279,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2026-01-23T12:21:51",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "5195.044116 VESTS"
    }
  ]
}

{
  "trx_id": "a335378c7f76b5a247ab4a6594fc8eed7cad75bc",
  "block": 91303629,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2024-12-17T07:38:33",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "5359.263313 VESTS"
    }
  ]
}

{
  "trx_id": "72edc97c0787c990c496e5d1e806125c94ce6325",
  "block": 79857814,
  "trx_in_block": 8,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2023-11-13T23:20:33",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "5528.396845 VESTS"
    }
  ]
}

{
  "trx_id": "85cd133d6c7460c6007d4424ca15fe3433d70c7c",
  "block": 78350231,
  "trx_in_block": 12,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2023-09-21T23:50:12",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "8465.675631 VESTS"
    }
  ]
}

{
  "trx_id": "0b62d3fab63e8b0f35384808b69243982ed99f34",
  "block": 65608396,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2022-07-04T00:10:33",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "8778.694687 VESTS"
    }
  ]
}

{
  "trx_id": "f46b3275b776a3778212fc915379c3fa7f8bb1e0",
  "block": 58962889,
  "trx_in_block": 14,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-11-13T13:44:39",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "8959.876322 VESTS"
    }
  ]
}

{
  "trx_id": "4d85004d335bd85afd43c11f25b02d250bbbcebd",
  "block": 53056490,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-04-20T17:28:33",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9144.673664 VESTS"
    }
  ]
}

{
  "trx_id": "fe80ade01a7c058e34e551c1c7cc39303a35cb18",
  "block": 52225584,
  "trx_in_block": 6,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-03-22T13:59:51",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "28215.233345 VESTS"
    }
  ]
}

{
  "trx_id": "c8c218b241cde251012d243937c1108da41d4bd7",
  "block": 50501010,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-20T18:11:57",
  "op": [
    "vote",
    {
      "voter": "zahidzzs",
      "author": "jnthnnbl",
      "permlink": "this-is-the-perfect-southern-fried-chicken-gravy-kfc-style",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "2940de2d6fa4c3c56d98843b0321a27f526b1fdf",
  "block": 50501007,
  "trx_in_block": 5,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-20T18:11:48",
  "op": [
    "vote",
    {
      "voter": "zahidzzs",
      "author": "jnthnnbl",
      "permlink": "kfc-style-southern-fried-chicken-recipe",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "385bfba79c9077656ffb74786d68670aab22213e",
  "block": 50469844,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:56:12",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "community",
      "json": "[\"subscribe\",{\"community\":\"hive-196037\"}]"
    }
  ]
}

{
  "trx_id": "3aaf0dc073270f577e0f041a07c9963119d12fc1",
  "block": 50469839,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:55:57",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "community",
      "json": "[\"subscribe\",{\"community\":\"hive-196037\"}]"
    }
  ]
}

{
  "trx_id": "27e1c59360b91d46b55e594d7b3200ed23151c4d",
  "block": 50469458,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:36:39",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "28404.450009 VESTS"
    }
  ]
}

{
  "trx_id": "379ca88ed347523ee7405f3476dea38b85741d3f",
  "block": 50469429,
  "trx_in_block": 6,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:35:12",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "beef-stew-and-dumplings",
      "title": "Beef Stew & Dumplings",
      "body": "@@ -2898,12 +2898,58 @@\n g day .... '\n+%0A%0Ahttps://www.youtube.com/watch?v=bMNud9CpNkA&\n",
      "json_metadata": "{\"format\":\"markdown\",\"image\":[\"https://cdn.steemitimages.com/DQmfTbqfbMy8bcvCXK1EtcbtVnksiVzm6vJwvXhJz9fUXyJ/beef%20stew.jpg\",\"https://cdn.steemitimages.com/DQmPz1M6PVgyipN3PMHYJY3tc4CzCinKJUMEZ5yCExK3v2y/steem_pic_001.jpg\",\"https://img.youtube.com/vi/bMNud9CpNkA/0.jpg\"],\"app\":\"steemit/0.2\",\"tags\":[\"recipe\",\"cooking\",\"lsteemfoods\",\"steemitfood\"],\"links\":[\"https://www.youtube.com/watch?v=bMNud9CpNkA&\"]}"
    }
  ]
}

{
  "trx_id": "1441eb95068e55a74b4e65ffa9dfe3ee43c0db30",
  "block": 50469410,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:34:15",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "beef-stew-and-dumplings",
      "title": "Beef Stew & Dumplings",
      "body": "Here is my version of the classic winter warmer , Beef Stew & Dumplings. \n![beef stew.jpg](https://cdn.steemitimages.com/DQmfTbqfbMy8bcvCXK1EtcbtVnksiVzm6vJwvXhJz9fUXyJ/beef%20stew.jpg)\n\n' On a cold winters evening Beef Stew & Dumplings is simply comfort food... '\n---------------------------------------------------------------------------------------------------------\n\n'This recipe can be adapted to use up any left over vegetables, Carrots, Swede, Potatoes, etc. Slow cooked tender beef in a rich beef gravy is just the thing to keep you warm, throw in a few dumplings and serve with some homemade crusty bread.\n\nOnce this is cooked you can even keep it in a slow cooker over night.\n\nA Classic Family Stew... ' \n\n For the Dumplings : \n----------------------------------\n- 100 g Self Raising Flour\n- 50 g of Suet\n- 1 Pinch of Salt\n- 75 - 90 ml of Cold Water\n\nFor the Stew :    \n-----------------------\n- 500 g Diced Beef\n- 1 Onion (Diced)\n- 1 Leek (Sliced)\n- 80 g Butter\n- 80 Plain Flour\n- 250 g Diced Carrots\n- 250 g Diced Swede\n- 200 g Diced New Potatoes\n- 200 ml Red Wine\n- 1 Litre or Beef Stock\n- 30 ml Olive Oil\n- 1 teaspoon of Black pepper for Seasoning.\n\n![steem_pic_001.jpg](https://cdn.steemitimages.com/DQmPz1M6PVgyipN3PMHYJY3tc4CzCinKJUMEZ5yCExK3v2y/steem_pic_001.jpg)\n\nMethod : \n-------------------\nFor the Dumplings : \n\nSieve the flour into a mixing bowl.\nAdd the Suet and the Salt.\nMix in the Water with a fork until you have a soft dough.\nTurn out onto a board and knead for a few mins.\nDivide into 8 and roll into small balls.\n\nFor the Stew :\n--------------------\nLeave the diced beef out at room temperature for 30 minutes ....\n\n- You will need a good quality Cast Iron Casserole Dish (Flame Proof) for this | Or you can do it in a large pan, but I prefer a good old Casserole Dish.\n\nHeat the butter for a minute then cook the Onion & Leek in the butter until soft.\nRemove the cooked onion and set aside.\nCook the Diced Beef in the same pot. Coat the beef with the flour , cover and simmer until the beef is no longer pink (About 10 Minutes)\nMeanwhile Bring the carrots , swede and potatoes to a boil in a pan of water , then simmer for 20 minutes.\nAdd the Leek to the Beef once the beef is no longer pink.\nUsing 3 Beef Stock Cubes make up 1 litre of stock.\nAdd Red Wine the Beef Stock to the pot and mix with a wooden spoon.\nCover and pot the Casserole Dish in a preheated oven at 150 c for 1 hour.\nRemove the casserole dish from the oven, the juice should have thickened up now. Add the part cooked vegetables and season well with pepper.Return the dish to the oven for another hour.\nOnce the stew has been cooking for a further hour it is time to drop your dumplings into the pot as well.\nCook in the oven for another 20 minutes so that the dumplings are risen and fluffy.\n\n'You can put this in a slow cooker on warm and keep over night | It will taste glorious the following day .... '",
      "json_metadata": "{\"format\":\"markdown\",\"image\":[\"https://cdn.steemitimages.com/DQmfTbqfbMy8bcvCXK1EtcbtVnksiVzm6vJwvXhJz9fUXyJ/beef%20stew.jpg\",\"https://cdn.steemitimages.com/DQmPz1M6PVgyipN3PMHYJY3tc4CzCinKJUMEZ5yCExK3v2y/steem_pic_001.jpg\"],\"app\":\"steemit/0.2\",\"tags\":[\"recipe\",\"cooking\",\"lsteemfoods\",\"steemitfood\"]}"
    }
  ]
}

{
  "trx_id": "eaae4fac39c522e46783bbbb4729dac9abc8d222",
  "block": 50469264,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:26:51",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-148497",
      "author": "jnthnnbl",
      "permlink": "kfc-style-southern-fried-chicken-recipe",
      "title": "KFC Style Southern Fried Chicken recipe ...",
      "body": "https://www.youtube.com/watch?v=1D6g31veaQY\n\nIf you want to make the perfect authentic KFC style Southern Fried Chicken, then you need this secret recipe to make the perfect Southern Fried Chicken Coating. In this Southern fried chicken Recipe I recreate the secret ingredients to make the perfect KFC style Southern Fried Chicken.\n\nSecret Ingredients : \n\n80 g of Plain Flour\n1 Chicken Stock Cube\n1 tsp Garlic Powder\n1 tsp Onion Powder\n2 tsp Smoked Paprika\n1 tsp of Dry Sage\n1 tsp Dry Thyme\n1/2 tsp Salt\n1/4 tsp Black Pepper\n1/4 tsp Baking Powder\n\n\nhttps://www.cowbridgekitchen.com",
      "json_metadata": "{\"tags\":[\"food\",\"cooking\",\"steemitfood\",\"steemfoods\"],\"image\":[\"https://img.youtube.com/vi/1D6g31veaQY/0.jpg\"],\"links\":[\"https://www.youtube.com/watch?v=1D6g31veaQY\",\"https://www.cowbridgekitchen.com\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "9967b3b63a275083dae5e05bf994db112c083500",
  "block": 50469194,
  "trx_in_block": 17,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:23:18",
  "op": [
    "vote",
    {
      "voter": "jnthnnbl",
      "author": "danielwong",
      "permlink": "blog-264-into-the-mix-we-go",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "b3f6e2136faf912d696e1f407ce8ea393c3a45b5",
  "block": 50469184,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:22:48",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"reblog\",{\"account\":\"jnthnnbl\",\"author\":\"ashen99\",\"permlink\":\"home-alone-trying-chicken-drumstick\"}]"
    }
  ]
}

{
  "trx_id": "bb5948aa53f7e3a68acec720f8a5bf5ae31dd044",
  "block": 50469181,
  "trx_in_block": 10,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T15:22:39",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"reblog\",{\"account\":\"jnthnnbl\",\"author\":\"danielwong\",\"permlink\":\"blog-264-into-the-mix-we-go\"}]"
    }
  ]
}

{
  "trx_id": "645790959983bc4474f28fcd7e7052a088633504",
  "block": 50468415,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T14:43:48",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-148497",
      "author": "jnthnnbl",
      "permlink": "kfc-style-southern-fried-chicken-recipe",
      "title": "KFC Style Southern Fried Chicken recipe ...",
      "body": "https://www.youtube.com/watch?v=1D6g31veaQY\n\nIf you want to make the perfect authentic KFC style Southern Fried Chicken, then you need this secret recipe to make the perfect Southern Fried Chicken Coating. In this Southern fried chicken Recipe I recreate the secret ingredients to make the perfect KFC style Southern Fried Chicken.\n\nSecret Ingredients : \n\n80 g of Plain Flour\n1 Chicken Stock Cube\n1 tsp Garlic Powder\n1 tsp Onion Powder\n2 tsp Smoked Paprika\n1 tsp of Dry Sage\n1 tsp Dry Thyme\n1/2 tsp Salt\n1/4 tsp Black Pepper\n1/4 tsp Baking Powder\n\n\nhttps://www.cowbridgekitchen.com",
      "json_metadata": "{\"tags\":[\"food\",\"cooking\"],\"image\":[\"https://img.youtube.com/vi/1D6g31veaQY/0.jpg\"],\"links\":[\"https://www.youtube.com/watch?v=1D6g31veaQY\",\"https://www.cowbridgekitchen.com\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "8ff4145e766ff188a98e9d4576fb40000884a566",
  "block": 50468369,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T14:41:30",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"reblog\",{\"account\":\"jnthnnbl\",\"author\":\"karianaporras\",\"permlink\":\"pasta-fria-con-pollo\"}]"
    }
  ]
}

{
  "trx_id": "4223b58231f998360fb8385af817210af92f1ffa",
  "block": 50468364,
  "trx_in_block": 5,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T14:41:15",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"reblog\",{\"account\":\"jnthnnbl\",\"author\":\"steemitfoods\",\"permlink\":\"or-steemfoods-fishshop-contest-results-or-usd1200-vote-support-or-what-s-next-or\"}]"
    }
  ]
}

{
  "trx_id": "e6215921d90c1d8f6f651eb3dafd37f87d5eee5a",
  "block": 50468363,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T14:41:12",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"reblog\",{\"account\":\"jnthnnbl\",\"author\":\"steemitfoods\",\"permlink\":\"steemfoods-contest-13-or-promote-your-favorite-kitchenware-shop-or-biggest-awards-ever\"}]"
    }
  ]
}

{
  "trx_id": "f3abd674293507b4196cc0fccb6726c23d744cb4",
  "block": 50468263,
  "trx_in_block": 5,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T14:36:03",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "community",
      "json": "[\"subscribe\",{\"community\":\"hive-148497\"}]"
    }
  ]
}

{
  "trx_id": "5cf3aaee86a990759b74dd982905f431305cfe79",
  "block": 50468016,
  "trx_in_block": 7,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2021-01-19T14:23:39",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "hive-148497",
      "author": "jnthnnbl",
      "permlink": "this-is-the-perfect-southern-fried-chicken-gravy-kfc-style",
      "title": "This is The Perfect Southern Fried chicken Gravy , KFC style ...",
      "body": "https://www.youtube.com/watch?v=iFbBfMjU7sY&t\n\nSouthern Fried Chicken Gravy is a thick KFC style gravy, easy to make with just a few stock cubes, butter, flour and water.In this recipe I will show you the secret to making an authentic thick Chicken Gravy.\n\nIngredients :\n \n60 g Salted Butter\n50 g Flour\n550 ml Water (Stock)\n1 Beef Stock cubes \n2 Chicken Stock cubes\n1 tsp soft Brown Sugar\n1/2 tsp Sage *\n1/4 tsp Black Pepper \n1/4 tsp Chopped Garlic\n\nMethod : \n\nSlowly melt your butter in a deep bottomed pan, do not burn it by melting it too fast.\nWhile your butter is melting, crumble up the stock cubes into a suitable bowl and add the pepper, brown sugar and Sage.\nMake up 550 ml of stock by pouring boiling water into the stock cubes and mix it together with a fork.\nWhen the butter is fully melted add the chopped garlic & flour to the pan and mix it together with a whisk.\nLet the mixture (Roux) cook on a very low heat for a few minutes so that the butter slowly starts to brown and you get a light brown roux. \nIt is important not to burn the roux as the gravy will not thicken, so just give it a minute or two to slightly change colour. \nWhen the colour of the roux has changed to light brown add the stock, whisking all of the time.\n** Be careful when adding the stock as it will be hotter than the sun and will probably splash **\nBring this to a rolling boil and let it simmer for a further 5 minutes to allow the flavour to infuse into the gravy.\nYou should be left with a rich, light brown chicken gravy.\nIf the chicken gravy it is a little too thick for your liking you can always add a splash more boiling water, up to 100 ml should make it quite a bit thinner.\n\nVisit our website : \n\nhttps://www.cowbridgekitchen.com",
      "json_metadata": "{\"tags\":[\"hive-148497\",\"food\",\"cooking\",\"recipes\"],\"image\":[\"https://img.youtube.com/vi/iFbBfMjU7sY/0.jpg\"],\"links\":[\"https://www.youtube.com/watch?v=iFbBfMjU7sY&t\",\"https://www.cowbridgekitchen.com\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "c0ac8ab0e5859f690d85c8e7034ff39699dcf8dc",
  "block": 49356951,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-12-11T12:37:42",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9279.080932 VESTS"
    }
  ]
}

{
  "trx_id": "f464a029d11c1cfe86d8c24d0ae761e0c6aeadb4",
  "block": 49208507,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-12-06T06:14:30",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "1912.543513 VESTS"
    }
  ]
}

{
  "trx_id": "658b05bd8c301df82501907d3ba5f3067db526b3",
  "block": 49192050,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-12-05T16:15:54",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9285.288786 VESTS"
    }
  ]
}

{
  "trx_id": "03ee6b96893fa04ec4bea98a88c927df2c684503",
  "block": 48261449,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-11-02T18:44:06",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "1920.017158 VESTS"
    }
  ]
}

{
  "trx_id": "354b7a768a1922598c637673189541c5ae2a96f8",
  "block": 46415950,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-08-29T19:41:39",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9394.801825 VESTS"
    }
  ]
}

{
  "trx_id": "2735b5ac224abfca4c8dad5e4d1487ee6bd282e6",
  "block": 45994924,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-08-15T00:10:36",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "28924.064259 VESTS"
    }
  ]
}

{
  "trx_id": "7679fa67bbdfae979859ae78d100991698a7faf1",
  "block": 43792332,
  "trx_in_block": 1,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T15:27:57",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "29118.770165 VESTS"
    }
  ]
}

{
  "trx_id": "5aa4825e57e2c9c030bf613739c49946d1208f6d",
  "block": 43790388,
  "trx_in_block": 10,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:49:03",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"follow\",{\"follower\":\"jnthnnbl\",\"following\":\"chely\",\"what\":[\"blog\"]}]"
    }
  ]
}

{
  "trx_id": "f67d0d577d4bce3b1a0f47b0173e28294cfe33f7",
  "block": 43790291,
  "trx_in_block": 10,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:44:03",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "cooking",
      "author": "jnthnnbl",
      "permlink": "how-to-make-spanish-chicken",
      "title": "How to Make Spanish Chicken",
      "body": "@@ -27,35 +27,141 @@\n n%0A%0A%0A\n-!%5Bimage.png%5D(UPLOAD FAILED)\n+%0A%0A!%5Bspanish_chicken_001.png%5D(https://cdn.steemitimages.com/DQmcHg2WGM2KjP1svG5RaGYHRRExUQmSZjxMbW5RbaJdKAh/spanish_chicken_001.png)%0A%0A\n %0A%0A%0AM\n@@ -2775,33 +2775,128 @@\n %0A%0A!%5B\n-image.png%5D(UPLOAD FAILED)\n+spanish_veg_002.png%5D(https://cdn.steemitimages.com/DQmXqCH2AC4rK8TCDuFrs4ttfhGW7xnwncv7L1bjXGSHmsr/spanish_veg_002.png)%0A\n %0A%0A%0A \n@@ -3063,35 +3063,8 @@\n  %0A%0A%0A\n-!%5Bimage.png%5D(UPLOAD FAILED)\n %0A%0A%0AA\n",
      "json_metadata": "{\"tags\":[\"food\",\"recipe\",\"blog\",\"chef\"],\"links\":[\"https://www.cowbridgekitchen.com/perfect-rice.php\",\"https://www.facebook.com/cowbridgekitchen\",\"https://www.youtube.com/c/cowbridgekitchen\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\",\"image\":[\"https://cdn.steemitimages.com/DQmcHg2WGM2KjP1svG5RaGYHRRExUQmSZjxMbW5RbaJdKAh/spanish_chicken_001.png\",\"https://cdn.steemitimages.com/DQmXqCH2AC4rK8TCDuFrs4ttfhGW7xnwncv7L1bjXGSHmsr/spanish_veg_002.png\"]}"
    }
  ]
}

{
  "trx_id": "c8b18409776000e6a007eba02fdbbbc475076f4a",
  "block": 43790135,
  "trx_in_block": 36,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:36:06",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "cooking",
      "author": "jnthnnbl",
      "permlink": "how-to-make-spanish-chicken",
      "title": "How to Make Spanish Chicken",
      "body": "How To Make Spanish Chicken\n\n\n![image.png](UPLOAD FAILED)\n\n\nMaking a dish with this many ingredients can seem a little daunting but this Spanish Chicken is much easier to make than you might think. Some of the ingredients in this recipe can be replaced with other ingredients of your choice. Let me start by showing you the ingredients that I have used in this recipe, but remember what I said earlier that you can be a bit experimental with some of this stuff. I will highlight the essential ingredients and leave the the ones you can replace or even leave out if you don't like them.\n\n1 Large chicken Breast (300 g +)\n1 x 400 g Tin of Chopped Tomatoes\n400 g Tin of Butter Beans\n1 Pepper (Yellow or Green)\n2 Spring Onions\n1 tsp of Garlic\n1 Brown Onion\n100 g of Chorizo Sausage\n1 tsp or Oregano\n1/4 tsp of Chilli Flakes\n1 Chicken Stock Cub\n1 tsp of Soft Brown Sugar\n100 ml of water\n50 ml of Red Wine or Red Wine Vinigar\n2 tsp (60 ml) of Tomato Paste\nSalt & Pepper For Seasoning\nSo as you can see from the ingredients listed here there is a lot of room for you to be flexable with some ingredients, for instance you could add Mushrooms, Leeks, Celery or even Peas. And if you want to replace the butter beans with some other bean than that will work just as well. \n\n\n \nThis is one of those dishes that probably takes longer to prep than it does to actually cook, but the secret is in the prep work and once that is done you are going to be able to get this dish cooked in no time at all ..... Well, about 20 minutes or so.\n\nTo start with you are going to need to crumble up your Chicken stock cube into a small bowl then mix in the Chilli flakes and Oregano.\n\nDice up your onion(s) and get the garlic mixed into them and add a splash of olive oil if you like. Dice up your other veg such as your pepper and anything else you are using, including the Chorizo which you need to slice into thin rounds.\n\nWith the chicken you can prep this any way you like, some people like to cut this into strips others (including me) like to dice the chicken into small cubes. Once the chicken is ready you can cook this off in a deep pan or I used a Wok with a splash of Extra Virgin Oil. Cook the chicken so that it is sealed on all sides. You should season this while it is cooking with pepper. \n\nGet the cooked chicken into a container, then using the same pan start adding all of your veg starting with the onions and finally the Chorizo sausage. Cook the veg for 5 minutes until it is soft then you can add your dry Chicken stock mix and the Brown Sugar (If you are using it). Get this all mixed in with a wooden spoon and cook for a few minutes more, stiring it all of the time.\n\n\n![image.png](UPLOAD FAILED)\n\n\n \nWhen this is all been cooking for 10 minutes it is time to add the rest if the ingredients. So get the chopped tomatoes, red wine vinigar & water into the pan. \n\n\n![image.png](UPLOAD FAILED)\n\n\nAdd the tomato paste and get this all mixed in with a wooden spoon, turn up the heat and bring to the boil, reduce to simmer and add the chicken back to the sauce. Cook this for a further 10 minutes so that the chicken is fully cooked.\n\nIf you want to have the perfect white rice to accompany this delicious Spanish Chicken then you can find it here https://www.cowbridgekitchen.com/perfect-rice.php\n\nYou Can follow us on Facebook : https://www.facebook.com/cowbridgekitchen\n\nOr find our great videos on YouTube : https://www.youtube.com/c/cowbridgekitchen",
      "json_metadata": "{\"tags\":[\"cooking\",\"food\",\"recipe\",\"blog\",\"chef\"],\"links\":[\"https://www.cowbridgekitchen.com/perfect-rice.php\",\"https://www.facebook.com/cowbridgekitchen\",\"https://www.youtube.com/c/cowbridgekitchen\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "8fb2674f29477264a918a90f6e3b869be9a18cb0",
  "block": 43790037,
  "trx_in_block": 12,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:31:03",
  "op": [
    "vote",
    {
      "voter": "jnthnnbl",
      "author": "mcfs",
      "permlink": "zylq1zvhx1p",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "33f6d44ba11549e81031961cdf1f8eb8577b30b4",
  "block": 43790016,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:29:57",
  "op": [
    "vote",
    {
      "voter": "jnthnnbl",
      "author": "coldsiksu",
      "permlink": "4ph1hj",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "d88184e943dc09a694c2379b911ee30e2e4cc30a",
  "block": 43789945,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:26:24",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "jonathan",
      "author": "jnthnnbl",
      "permlink": "how-to-make-the-perfect-poached-eggs",
      "title": "How to Make The Perfect Poached Eggs",
      "body": "@@ -1254,16 +1254,119 @@\n ter. %0A%0A%0A\n+!%5Bimage.png%5D(https://cdn.steemitimages.com/DQmVZC9S8Ji12pusSQe6nfu8Bq9CMVX2j7UhGJsEGhBsQyj/image.png)%0A%0A\n %0AIt is a\n@@ -2044,24 +2044,128 @@\n ssible. %0A%0A%0A%0A\n+!%5Bimage.png%5D(https://cdn.steemitimages.com/DQmPzKFyTcmdtdMGEBqH9qteRRgiP8rdEhVqjVCy3jhtzth/image.png)%0A%0A%0A\n https://www.\n",
      "json_metadata": "{\"tags\":[\"food\",\"cooking\",\"chef\",\"howtocook\",\"recipe\",\"lovefood\"],\"image\":[\"https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png\",\"https://cdn.steemitimages.com/DQmVZC9S8Ji12pusSQe6nfu8Bq9CMVX2j7UhGJsEGhBsQyj/image.png\",\"https://cdn.steemitimages.com/DQmPzKFyTcmdtdMGEBqH9qteRRgiP8rdEhVqjVCy3jhtzth/image.png\"],\"links\":[\"https://www.facebook.com/CowbridgeKitchen/\",\"https://www.youtube.com/c/cowbridgekitchen\",\"https://www.facebook.com/cowbridgekitchen\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "aac8b03de672293a74c04fade8a6791be630fb2a",
  "block": 43789901,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:24:09",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "jonathan",
      "author": "jnthnnbl",
      "permlink": "how-to-make-the-perfect-poached-eggs",
      "title": "How to Make The Perfect Poached Eggs",
      "body": "Making the perfect poached eggs can be tricky to say the least,  we have all tried different methods (myself included) more often than not to be left with a stringy mess floating around your pan. There are many reasons for this and we are going to take a look at some of the key mistakes that folks make when attempting to Poach an egg.\n\n\n![image.png](https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png)\n\n\nIt would only be right to start this article with a picture of my own poached eggs which were created with the use of boiling water, vinigar and an egg. \n\n\n\nhttps://www.facebook.com/CowbridgeKitchen/\n\nLets face it if you stay in any good hotel Eggs Benedict or Eggs Florentine will be on the breakfast menu , and I don't know about you but I love to come home from any hotel stay and have a good old hotel style breakfast, right here at home. So poaching the perfect egg is essential.\n\nLets take a look at a few mistakes folks make. The number one has to be water temperature. Remember that the water you are going to poach your eggs in has to be boiling !! All too often is the case that you drop your egg into the pan while the water is not boiling and the white of the egg splits and runs all through the water. \n\n\n\nIt is also important to not over fill your pan, you only need enough water to cover your eggs. If you have the pan too full you will wind up with the same result, the white of the egg (Albumen) will just split and run through the water.\n\nIt is all about the drop , and here distance is key. So you have a pan of boilng hot water and I am about to tell you that you need to get your hand as close to this water as you can before dropping your egg in.  And that's what I mean by distance is the key. If you drop this egg in from any height, again you are going to wind up with a mess in your pan. So it is important to get your egg into the water as fast and as low altitude as possible. \n\n\n\nhttps://www.youtube.com/c/cowbridgekitchen\n\nThe egg should start to cook as soon as it enters the water, and it will hold it's shape together. If not then your water is to cold and ...    - Game Over - \n\nAnd now we get to the bread & butter section of this article, or rather the Tricks & Tips section. Guess what, there are no tricks and no shortcuts to making the perfect Poached Egg. It is simple and straight forward, water boiling (Not too much water) and low altitude egg drop.\n\nYou don't need to have your water spinning like a crazy whirlpool either , all this will do is spin that egg white into a stringy ball. Try it if you like but you will be lucky if this works everytime and if it does it is just because the water is boiling and you didn't drop your egg in from a great height.\n\nAdvertisment\n\n \n\nSo we come to the question of Vinegar, do you need it ? No, it the answer, plain and simple. It in no way helps the egg to hold together and is only added to give the eggs some additional flavour. So add it if you like but it is only ever for flavour.\n\n\nAnd finaly the question of how you get that egg into the water. In my experience there is no substitute for cracking the egg and dropping it in straight from the shell. In fact I would go as far as to say that this is the best way to do it. At the end of the day you want that egg to stay as tight as possible when it hits the water and putting it into a glass or a ramakin is just going against the grain. All this will achieve is to let the egg open up and spread out, which is exactly what you want to avoid.\n\n\nSo you can do this in a few different ways, once the water is boiling like mad you can turn it down for a few seconds while you get that egg in. I prefer the one handed approach (Most chef's probably do it one handed !) or you can crack it with a knife and part the shell with both hands so that the egg drops into the water. once the egg is in the pan you need to turn the heat back up so that the water continues to boil. \n\nThere it is , the secret to perfect poached eggs..... Well, almost.\n\nLet's finally talk about cooking time. For me the perfect poached egg has to be solid on the outside and runny in the middle. Sounds familiar ? If you think about it this is exactly as you would have a boild egg. Poached eggs are no different, so when it comes to your timings you can follow the same rules you do for boild eggs.\n\nThree is the magic number, keep your eggs on a low boil and you guessed it for three minutes. This should leave you with a perfectly poached egg. Nice and soft on the inside.\n\nI enjoy mine on a freshly toasted Muffin or Crumpet with a little cracked black pepper ground on the top.\n\nIf you like this blog then here are a few links you might like : \n\nhttps://www.youtube.com/c/cowbridgekitchen                                                           \n\nhttps://www.facebook.com/cowbridgekitchen",
      "json_metadata": "{\"tags\":[\"food\",\"cooking\",\"chef\",\"howtocook\",\"recipe\",\"lovefood\"],\"image\":[\"https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png\"],\"links\":[\"https://www.facebook.com/CowbridgeKitchen/\",\"https://www.youtube.com/c/cowbridgekitchen\",\"https://www.facebook.com/cowbridgekitchen\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "81685f0df73b67c05167e57a30d9751daaef1533",
  "block": 43789883,
  "trx_in_block": 2,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:23:15",
  "op": [
    "transfer",
    {
      "from": "executive-board",
      "to": "jnthnnbl",
      "amount": "0.001 STEEM",
      "memo": "❗ Hello jnthnnbl, great that you are using the STEEM blockchain. The Executive Board invites you to visit https://discord.gg/KyBbmhh where you will get some insider infos on how you will earn the most coins. It's easy, just follow the instructions. Warm regards, The Executive Board."
    }
  ]
}

{
  "trx_id": "4fde643724325ff03523df1ed909ff7b066a58cf",
  "block": 43789869,
  "trx_in_block": 8,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:22:33",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "jonathan",
      "author": "jnthnnbl",
      "permlink": "how-to-make-the-perfect-poached-eggs",
      "title": "How to Make The Perfect Poached Eggs",
      "body": "Making the perfect poached eggs can be tricky to say the least,  we have all tried different methods (myself included) more often than not to be left with a stringy mess floating around your pan. There are many reasons for this and we are going to take a look at some of the key mistakes that folks make when attempting to Poach an egg.\n\n\n![image.png](https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png)\n\n\nIt would only be right to start this article with a picture of my own poached eggs which were created with the use of boiling water, vinigar and an egg. \n\n\n\nhttps://www.facebook.com/CowbridgeKitchen/\n\nLets face it if you stay in any good hotel Eggs Benedict or Eggs Florentine will be on the breakfast menu , and I don't know about you but I love to come home from any hotel stay and have a good old hotel style breakfast, right here at home. So poaching the perfect egg is essential.\n\nLets take a look at a few mistakes folks make. The number one has to be water temperature. Remember that the water you are going to poach your eggs in has to be boiling !! All too often is the case that you drop your egg into the pan while the water is not boiling and the white of the egg splits and runs all through the water. \n\n\n\nIt is also important to not over fill your pan, you only need enough water to cover your eggs. If you have the pan too full you will wind up with the same result, the white of the egg (Albumen) will just split and run through the water.\n\nIt is all about the drop , and here distance is key. So you have a pan of boilng hot water and I am about to tell you that you need to get your hand as close to this water as you can before dropping your egg in.  And that's what I mean by distance is the key. If you drop this egg in from any height, again you are going to wind up with a mess in your pan. So it is important to get your egg into the water as fast and as low altitude as possible. \n\n\n\nhttps://www.youtube.com/c/cowbridgekitchen\n\nThe egg should start to cook as soon as it enters the water, and it will hold it's shape together. If not then your water is to cold and ...    - Game Over - \n\nAnd now we get to the bread & butter section of this article, or rather the Tricks & Tips section. Guess what, there are no tricks and no shortcuts to making the perfect Poached Egg. It is simple and straight forward, water boiling (Not too much water) and low altitude egg drop.\n\nYou don't need to have your water spinning like a crazy whirlpool either , all this will do is spin that egg white into a stringy ball. Try it if you like but you will be lucky if this works everytime and if it does it is just because the water is boiling and you didn't drop your egg in from a great height.\n\nAdvertisment\n\n \n\nSo we come to the question of Vinegar, do you need it ? No, it the answer, plain and simple. It in no way helps the egg to hold together and is only added to give the eggs some additional flavour. So add it if you like but it is only ever for flavour.\n\n\nAnd finaly the question of how you get that egg into the water. In my experience there is no substitute for cracking the egg and dropping it in straight from the shell. In fact I would go as far as to say that this is the best way to do it. At the end of the day you want that egg to stay as tight as possible when it hits the water and putting it into a glass or a ramakin is just going against the grain. All this will achieve is to let the egg open up and spread out, which is exactly what you want to avoid.\n\n\nSo you can do this in a few different ways, once the water is boiling like mad you can turn it down for a few seconds while you get that egg in. I prefer the one handed approach (Most chef's probably do it one handed !) or you can crack it with a knife and part the shell with both hands so that the egg drops into the water. once the egg is in the pan you need to turn the heat back up so that the water continues to boil. \n\nThere it is , the secret to perfect poached eggs..... Well, almost.\n\nLet's finally talk about cooking time. For me the perfect poached egg has to be solid on the outside and runny in the middle. Sounds familiar ? If you think about it this is exactly as you would have a boild egg. Poached eggs are no different, so when it comes to your timings you can follow the same rules you do for boild eggs.\n\nThree is the magic number, keep your eggs on a low boil and you guessed it for three minutes. This should leave you with a perfectly poached egg. Nice and soft on the inside.\n\nI enjoy mine on a freshly toasted Muffin or Crumpet with a little cracked black pepper ground on the top.\n\nIf you like this blog then here are a few links you might like : \n\nhttps://www.youtube.com/c/cowbridgekitchen                                                           \n\nhttps://www.facebook.com/cowbridgekitchen",
      "json_metadata": "{\"tags\":[\"cowbridgekitchen\",\"patreon\",\"thechef\",\"facebook\"],\"image\":[\"https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png\"],\"links\":[\"https://www.facebook.com/CowbridgeKitchen/\",\"https://www.youtube.com/c/cowbridgekitchen\",\"https://www.facebook.com/cowbridgekitchen\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "45457a9795a36cad1a376df3e52cccb540db077f",
  "block": 43789843,
  "trx_in_block": 11,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:21:15",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "jonathan",
      "author": "jnthnnbl",
      "permlink": "how-to-make-the-perfect-poached-eggs",
      "title": "How to Make The Perfect Poached Eggs",
      "body": "Making the perfect poached eggs can be tricky to say the least,  we have all tried different methods (myself included) more often than not to be left with a stringy mess floating around your pan. There are many reasons for this and we are going to take a look at some of the key mistakes that folks make when attempting to Poach an egg.\n\n\n![image.png](https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png)\n\n\nIt would only be right to start this article with a picture of my own poached eggs which were created with the use of boiling water, vinigar and an egg. \n\n\n\nhttps://www.facebook.com/CowbridgeKitchen/\n\nLets face it if you stay in any good hotel Eggs Benedict or Eggs Florentine will be on the breakfast menu , and I don't know about you but I love to come home from any hotel stay and have a good old hotel style breakfast, right here at home. So poaching the perfect egg is essential.\n\nLets take a look at a few mistakes folks make. The number one has to be water temperature. Remember that the water you are going to poach your eggs in has to be boiling !! All too often is the case that you drop your egg into the pan while the water is not boiling and the white of the egg splits and runs all through the water. \n\n\n\nIt is also important to not over fill your pan, you only need enough water to cover your eggs. If you have the pan too full you will wind up with the same result, the white of the egg (Albumen) will just split and run through the water.\n\nIt is all about the drop , and here distance is key. So you have a pan of boilng hot water and I am about to tell you that you need to get your hand as close to this water as you can before dropping your egg in.  And that's what I mean by distance is the key. If you drop this egg in from any height, again you are going to wind up with a mess in your pan. So it is important to get your egg into the water as fast and as low altitude as possible. \n\n\n\nhttps://www.youtube.com/c/cowbridgekitchen\n\nThe egg should start to cook as soon as it enters the water, and it will hold it's shape together. If not then your water is to cold and ...    - Game Over - \n\nAnd now we get to the bread & butter section of this article, or rather the Tricks & Tips section. Guess what, there are no tricks and no shortcuts to making the perfect Poached Egg. It is simple and straight forward, water boiling (Not too much water) and low altitude egg drop.\n\nYou don't need to have your water spinning like a crazy whirlpool either , all this will do is spin that egg white into a stringy ball. Try it if you like but you will be lucky if this works everytime and if it does it is just because the water is boiling and you didn't drop your egg in from a great height.\n\nAdvertisment\n\n \n\nSo we come to the question of Vinegar, do you need it ? No, it the answer, plain and simple. It in no way helps the egg to hold together and is only added to give the eggs some additional flavour. So add it if you like but it is only ever for flavour.\n\n\nAnd finaly the question of how you get that egg into the water. In my experience there is no substitute for cracking the egg and dropping it in straight from the shell. In fact I would go as far as to say that this is the best way to do it. At the end of the day you want that egg to stay as tight as possible when it hits the water and putting it into a glass or a ramakin is just going against the grain. All this will achieve is to let the egg open up and spread out, which is exactly what you want to avoid.\n\n\nSo you can do this in a few different ways, once the water is boiling like mad you can turn it down for a few seconds while you get that egg in. I prefer the one handed approach (Most chef's probably do it one handed !) or you can crack it with a knife and part the shell with both hands so that the egg drops into the water. once the egg is in the pan you need to turn the heat back up so that the water continues to boil. \n\nThere it is , the secret to perfect poached eggs..... Well, almost.\n\nLet's finally talk about cooking time. For me the perfect poached egg has to be solid on the outside and runny in the middle. Sounds familiar ? If you think about it this is exactly as you would have a boild egg. Poached eggs are no different, so when it comes to your timings you can follow the same rules you do for boild eggs.\n\nThree is the magic number, keep your eggs on a low boil and you guessed it for three minutes. This should leave you with a perfectly poached egg. Nice and soft on the inside.\n\nI enjoy mine on a freshly toasted Muffin or Crumpet with a little cracked black pepper ground on the top.\n\nIf you like this blog then here are a few links you might like : \n\nhttps://www.youtube.com/c/cowbridgekitchen                                                           \n\nhttps://www.facebook.com/cowbridgekitchen",
      "json_metadata": "{\"tags\":[\"jonathan\",\"noble\"],\"image\":[\"https://cdn.steemitimages.com/DQmbUHqjst3MnjW2K3t1omLiYAMUeTXB7qYwMM5TF9Fsz6M/image.png\"],\"links\":[\"https://www.facebook.com/CowbridgeKitchen/\",\"https://www.youtube.com/c/cowbridgekitchen\",\"https://www.facebook.com/cowbridgekitchen\"],\"app\":\"steemit/0.2\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "3046040dbec160948e0bd1c319dbf88d931ef6c6",
  "block": 43789751,
  "trx_in_block": 24,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:16:33",
  "op": [
    "vote",
    {
      "voter": "jnthnnbl",
      "author": "steemitboard",
      "permlink": "steemitboard-notify-jnthnnbl-20191118t023023000z",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "9bd754e56fc7cacd6b2481f1671b57ee4fa95da2",
  "block": 43789742,
  "trx_in_block": 8,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:16:06",
  "op": [
    "vote",
    {
      "voter": "jnthnnbl",
      "author": "steemitboard",
      "permlink": "steemitboard-notify-jnthnnbl-20181118t225537000z",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "c926d7e3c0d6802b3c5890e0a610eedbdbedd93e",
  "block": 43789582,
  "trx_in_block": 21,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-29T13:08:00",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "community",
      "json": "[\"subscribe\",{\"community\":\"hive-196037\"}]"
    }
  ]
}

{
  "trx_id": "4fecaaa847eed068a2a045ed1a68cf45823d828c",
  "block": 43218775,
  "trx_in_block": 0,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-09T07:13:27",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9488.094145 VESTS"
    }
  ]
}

{
  "trx_id": "3639fbad5c9887a73144dc79d7c521c673f129d6",
  "block": 43195132,
  "trx_in_block": 22,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-05-08T11:02:57",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "1953.311140 VESTS"
    }
  ]
}

{
  "trx_id": "baf65058f6e0e929b57428cfcbb7944882178d5e",
  "block": 40148798,
  "trx_in_block": 34,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2020-01-22T10:42:51",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9546.119660 VESTS"
    }
  ]
}

{
  "trx_id": "e0fb14937e88d12764fe65698b631a1004bddaeb",
  "block": 38270429,
  "trx_in_block": 7,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2019-11-18T02:30:24",
  "op": [
    "comment",
    {
      "parent_author": "jnthnnbl",
      "parent_permlink": "beef-stew-and-dumplings",
      "author": "steemitboard",
      "permlink": "steemitboard-notify-jnthnnbl-20191118t023023000z",
      "title": "",
      "body": "Congratulations @jnthnnbl! You received a personal award!\n\n<table><tr><td>https://steemitimages.com/70x70/http://steemitboard.com/@jnthnnbl/birthday1.png</td><td>Happy Birthday! - You are on the Steem blockchain for 1 year!</td></tr></table>\n\n<sub>_You can view [your badges on your Steem Board](https://steemitboard.com/@jnthnnbl) and compare to others on the [Steem Ranking](https://steemitboard.com/ranking/index.php?name=jnthnnbl)_</sub>\n\n\n###### [Vote for @Steemitboard as a witness](https://v2.steemconnect.com/sign/account-witness-vote?witness=steemitboard&approve=1) to get one more award and increased upvotes!",
      "json_metadata": "{\"image\":[\"https://steemitboard.com/img/notify.png\"]}"
    }
  ]
}

{
  "trx_id": "53b3176298207de60d9f698dc5bed1a2b8c5efb1",
  "block": 35780922,
  "trx_in_block": 7,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2019-08-22T17:25:42",
  "op": [
    "transfer",
    {
      "from": "dtube",
      "to": "jnthnnbl",
      "amount": "0.001 STEEM",
      "memo": "Time is running out, claim your DTube account now before anyone else can! Login at https://d.tube"
    }
  ]
}

{
  "trx_id": "66ca1af6f9ce5b627f540352c09adfc6ac2df46a",
  "block": 30552584,
  "trx_in_block": 9,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2019-02-21T21:38:27",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "9742.601455 VESTS"
    }
  ]
}

{
  "trx_id": "92b3c395172e6f3465c006079ed9cb6214838c4c",
  "block": 28552816,
  "trx_in_block": 3,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-12-14T09:47:15",
  "op": [
    "delegate_vesting_shares",
    {
      "delegator": "steem",
      "delegatee": "jnthnnbl",
      "vesting_shares": "29901.968626 VESTS"
    }
  ]
}

{
  "trx_id": "081651db85f81a57e4121765ef78d155c2900ad6",
  "block": 28551700,
  "trx_in_block": 8,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-12-14T08:51:27",
  "op": [
    "transfer_to_savings",
    {
      "from": "jnthnnbl",
      "to": "jnthnnbl",
      "amount": "0.100 STEEM",
      "memo": ""
    }
  ]
}

{
  "trx_id": "60c84f467ddb981636e4736094bf57c44fc54505",
  "block": 28551661,
  "trx_in_block": 9,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-12-14T08:49:30",
  "op": [
    "claim_reward_balance",
    {
      "account": "jnthnnbl",
      "reward_steem": "0.137 STEEM",
      "reward_sbd": "0.000 SBD",
      "reward_vests": "277.952104 VESTS"
    }
  ]
}

{
  "trx_id": "0000000000000000000000000000000000000000",
  "block": 28008265,
  "trx_in_block": 4294967295,
  "op_in_trx": 0,
  "virtual_op": 4,
  "timestamp": "2018-11-25T11:45:33",
  "op": [
    "author_reward",
    {
      "author": "jnthnnbl",
      "permlink": "re-whatageek-the-daily-contest-what-s-for-breakfast-20181118t114557283z",
      "sbd_payout": "0.000 SBD",
      "steem_payout": "0.137 STEEM",
      "vesting_payout": "277.952104 VESTS"
    }
  ]
}

{
  "trx_id": "54cff48f24087505977fdff164a2fb37457e0363",
  "block": 27933637,
  "trx_in_block": 5,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-22T21:31:15",
  "op": [
    "vote",
    {
      "voter": "magpielover",
      "author": "jnthnnbl",
      "permlink": "beef-stew-and-dumplings",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "e569dad9ed102eb88701b3cfcbfe05fd21c2461b",
  "block": 27933175,
  "trx_in_block": 39,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-22T21:08:06",
  "op": [
    "vote",
    {
      "voter": "raise-me-up",
      "author": "jnthnnbl",
      "permlink": "beef-stew-and-dumplings",
      "weight": 1
    }
  ]
}

{
  "trx_id": "9c40d563a94907d33407d2774a8bba637944b425",
  "block": 27933155,
  "trx_in_block": 14,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-22T21:07:06",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "beef-stew-and-dumplings",
      "title": "Beef Stew & Dumplings",
      "body": "@@ -1158,16 +1158,135 @@\n oning.%0A%0A\n+!%5Bsteem_pic_001.jpg%5D(https://cdn.steemitimages.com/DQmPz1M6PVgyipN3PMHYJY3tc4CzCinKJUMEZ5yCExK3v2y/steem_pic_001.jpg)%0A%0A\n Method :\n",
      "json_metadata": "{\"tags\":[\"food\",\"recipe\",\"cooking\",\"life\"],\"image\":[\"https://cdn.steemitimages.com/DQmfTbqfbMy8bcvCXK1EtcbtVnksiVzm6vJwvXhJz9fUXyJ/beef%20stew.jpg\",\"https://cdn.steemitimages.com/DQmPz1M6PVgyipN3PMHYJY3tc4CzCinKJUMEZ5yCExK3v2y/steem_pic_001.jpg\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "5ba998bb008e67559b5e713c5debf09348757b40",
  "block": 27932952,
  "trx_in_block": 14,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-22T20:56:57",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "beef-stew-and-dumplings",
      "title": "Beef Stew & Dumplings",
      "body": "Here is my version of the classic winter warmer , Beef Stew & Dumplings. \n![beef stew.jpg](https://cdn.steemitimages.com/DQmfTbqfbMy8bcvCXK1EtcbtVnksiVzm6vJwvXhJz9fUXyJ/beef%20stew.jpg)\n\n' On a cold winters evening Beef Stew & Dumplings is simply comfort food... '\n---------------------------------------------------------------------------------------------------------\n\n'This recipe can be adapted to use up any left over vegetables, Carrots, Swede, Potatoes, etc. Slow cooked tender beef in a rich beef gravy is just the thing to keep you warm, throw in a few dumplings and serve with some homemade crusty bread.\n\nOnce this is cooked you can even keep it in a slow cooker over night.\n\nA Classic Family Stew... ' \n\n For the Dumplings : \n----------------------------------\n- 100 g Self Raising Flour\n- 50 g of Suet\n- 1 Pinch of Salt\n- 75 - 90 ml of Cold Water\n\nFor the Stew :    \n-----------------------\n- 500 g Diced Beef\n- 1 Onion (Diced)\n- 1 Leek (Sliced)\n- 80 g Butter\n- 80 Plain Flour\n- 250 g Diced Carrots\n- 250 g Diced Swede\n- 200 g Diced New Potatoes\n- 200 ml Red Wine\n- 1 Litre or Beef Stock\n- 30 ml Olive Oil\n- 1 teaspoon of Black pepper for Seasoning.\n\nMethod : \n-------------------\nFor the Dumplings : \n\nSieve the flour into a mixing bowl.\nAdd the Suet and the Salt.\nMix in the Water with a fork until you have a soft dough.\nTurn out onto a board and knead for a few mins.\nDivide into 8 and roll into small balls.\n\nFor the Stew :\n--------------------\nLeave the diced beef out at room temperature for 30 minutes ....\n\n- You will need a good quality Cast Iron Casserole Dish (Flame Proof) for this | Or you can do it in a large pan, but I prefer a good old Casserole Dish.\n\nHeat the butter for a minute then cook the Onion & Leek in the butter until soft.\nRemove the cooked onion and set aside.\nCook the Diced Beef in the same pot. Coat the beef with the flour , cover and simmer until the beef is no longer pink (About 10 Minutes)\nMeanwhile Bring the carrots , swede and potatoes to a boil in a pan of water , then simmer for 20 minutes.\nAdd the Leek to the Beef once the beef is no longer pink.\nUsing 3 Beef Stock Cubes make up 1 litre of stock.\nAdd Red Wine the Beef Stock to the pot and mix with a wooden spoon.\nCover and pot the Casserole Dish in a preheated oven at 150 c for 1 hour.\nRemove the casserole dish from the oven, the juice should have thickened up now. Add the part cooked vegetables and season well with pepper.Return the dish to the oven for another hour.\nOnce the stew has been cooking for a further hour it is time to drop your dumplings into the pot as well.\nCook in the oven for another 20 minutes so that the dumplings are risen and fluffy.\n\n'You can put this in a slow cooker on warm and keep over night | It will taste glorious the following day .... '",
      "json_metadata": "{\"tags\":[\"food\",\"recipe\",\"cooking\",\"life\"],\"image\":[\"https://cdn.steemitimages.com/DQmfTbqfbMy8bcvCXK1EtcbtVnksiVzm6vJwvXhJz9fUXyJ/beef%20stew.jpg\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "7671c0af7c20dd7b6abe3fb7500e69ee05d6d629",
  "block": 27874310,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T20:03:45",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"follow\",{\"follower\":\"jnthnnbl\",\"following\":\"writemore\",\"what\":[\"blog\"]}]"
    }
  ]
}

{
  "trx_id": "e6b236817b23c5275fefb37363a54df01cc3617d",
  "block": 27874301,
  "trx_in_block": 23,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T20:03:18",
  "op": [
    "comment_options",
    {
      "author": "jnthnnbl",
      "permlink": "re-writemore-easy-lemon-pie-20181120t200346154z",
      "max_accepted_payout": "1000000.000 SBD",
      "percent_steem_dollars": 0,
      "allow_votes": true,
      "allow_curation_rewards": true,
      "extensions": []
    }
  ]
}

{
  "trx_id": "e6b236817b23c5275fefb37363a54df01cc3617d",
  "block": 27874301,
  "trx_in_block": 23,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T20:03:18",
  "op": [
    "comment",
    {
      "parent_author": "writemore",
      "parent_permlink": "easy-lemon-pie",
      "author": "jnthnnbl",
      "permlink": "re-writemore-easy-lemon-pie-20181120t200346154z",
      "title": "",
      "body": "Looks delicious ;-)",
      "json_metadata": "{\"tags\":[\"food\"],\"app\":\"steemit/0.1\"}"
    }
  ]
}

{
  "trx_id": "3600ec52f0ecc71e1c749c6fcdbc920af0d326d0",
  "block": 27874252,
  "trx_in_block": 57,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T20:00:51",
  "op": [
    "vote",
    {
      "voter": "basteckk",
      "author": "jnthnnbl",
      "permlink": "077f9em8",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "65ec9ce899afaa2fbc29cb2830c4f777f838cdcf",
  "block": 27873919,
  "trx_in_block": 13,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T19:44:12",
  "op": [
    "vote",
    {
      "voter": "raise-me-up",
      "author": "jnthnnbl",
      "permlink": "077f9em8",
      "weight": 1
    }
  ]
}

{
  "trx_id": "01108953a09b5b4e4f2488643e23d3ed69031401",
  "block": 27873761,
  "trx_in_block": 28,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T19:36:18",
  "op": [
    "comment_options",
    {
      "author": "jnthnnbl",
      "permlink": "077f9em8",
      "max_accepted_payout": "1000000.000 SBD",
      "percent_steem_dollars": 10000,
      "allow_votes": true,
      "allow_curation_rewards": true,
      "extensions": [
        [
          0,
          {
            "beneficiaries": [
              {
                "account": "dtube",
                "weight": 1000
              }
            ]
          }
        ]
      ]
    }
  ]
}

{
  "trx_id": "01108953a09b5b4e4f2488643e23d3ed69031401",
  "block": 27873761,
  "trx_in_block": 28,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T19:36:18",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "077f9em8",
      "title": "Chip Shop Minced Beef & Onion Pie (Ground Beef Pie) ",
      "body": "<center><a href='https://d.tube/#!/v/jnthnnbl/077f9em8'><img src='https://ipfs.io/ipfs/QmPBBwmjpMrEVGsxmtbiS7YDNZgKRoKfqSdK5GwQm2uCpB'></a></center><hr>\n\nThis is the most comprehensive video recipe for making a classic British Minced Beef & Onion Pie. Americans call these Pot Pies and they are made with ground beef. Whatever you call them this version is simple and delicious.\n\nThe beef is full of flavour and by using our homemade puff pastry the case is authentic. These pies were made famous by Peters in the UK but they are loved the world over.\n\nSo take a look at this great video recipe. \n\n<hr><a href='https://d.tube/#!/v/jnthnnbl/077f9em8'> ▶️ DTube</a><br /><a href='https://ipfs.io/ipfs/QmfY7FETH1PjXmQr5LQZwDHrUYL48rzDcrxkemL4ugX4Ry'> ▶️ IPFS</a>",
      "json_metadata": "{\"video\":{\"info\":{\"title\":\"Chip Shop Minced Beef & Onion Pie (Ground Beef Pie) \",\"snaphash\":\"QmdjyNRdhMMXrSCXSvTaZRRDSwstyNj4aFCAi9bcVhj5Sy\",\"author\":\"jnthnnbl\",\"permlink\":\"077f9em8\",\"duration\":512.192,\"filesize\":524977544,\"spritehash\":\"QmW5ZuAoJfBeHj71DKuLqUzPemBx5KPQVWFLSWiB6pwogQ\"},\"content\":{\"videohash\":\"QmfY7FETH1PjXmQr5LQZwDHrUYL48rzDcrxkemL4ugX4Ry\",\"description\":\"How to make a chip shop classic beef & onion pie made famous by Peters pies. This recipe is authentic and delicious . A minced beef and onion filling in  a rich gravy encased in puff pastry. This pie is the most authentic chip shop pie on the internet.   \",\"tags\":[\"food\",\"recipe\",\"cooking\",\"pie\"],\"video240hash\":\"Qmc8vLzH235Yo3G6F3oSnoGbwzD2Q8cKGvLPWzwGjh1NAV\",\"video480hash\":\"QmeXPdBCwhb4nr8TAVwdKDMyLLdnM6htzURDraat1TprEj\"}},\"tags\":[\"food\",\"recipe\",\"cooking\",\"pie\",\"dtube\"],\"app\":\"dtube/0.8\"}"
    }
  ]
}

{
  "trx_id": "37dd8b5ff76473fe9efc5a22164f70e7a909fd7b",
  "block": 27858112,
  "trx_in_block": 7,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T06:33:39",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "if-there-is-one-thing-i-get-asked-how-to-make-yorkshire-puddings",
      "title": "If There is One Thing I get Asked How To Make : Yorkshire Puddings",
      "body": "Yorkshire Puddings just need a little care and attention to get them perfect. \n\n![Yorkie_Thumb_002.jpg](https://cdn.steemitimages.com/DQmani5uZCZpwBdqD4Et1s1vTU4fk88chY75CzYuio5zwqw/Yorkie_Thumb_002.jpg)\n\nMistakes People Make : \n\nFat Not Hot Enough\nBatter To Thin\nBatter Not rested.\n\nTo Make These Bad Boy's You Will Need to use : \n\n1oz Plain Flour to Each Egg.\n\n2 Eggs\n2 oz of flour\n50 ml Milk\nsplash of oil.\n\nMix the eggs and the flour into a smooth paste then add a splash of oil and the milk.\nWhisk with a fork so that the batter is full of small bubbles.\nLet the batter rest for an hour.\n\nAdd 1 tsp of oil to each Yorkshire Pudding Mould, then heat in the oven at 200 c for 10 minutes so that the oil is very hot.\nAdd enough batter to 1/4 fill each mould, you should get a small island of oil form in the middle of the tin.\n\nCook the Yorkshire Puddings in the oven at 200 c for 15 - 20 minutes so that they are golden brown. \nRemove them from the tins and return them to the oven for a few minutes to remove any excess oil.\n\nPerfect Yorkshire Puddings every time.",
      "json_metadata": "{\"tags\":[\"food\",\"recipe\",\"cooking\"],\"image\":[\"https://cdn.steemitimages.com/DQmani5uZCZpwBdqD4Et1s1vTU4fk88chY75CzYuio5zwqw/Yorkie_Thumb_002.jpg\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "f0e65cf243dab3dd3d56075bfa96128a9e0a8f76",
  "block": 27857713,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-20T06:13:42",
  "op": [
    "vote",
    {
      "voter": "shaon247",
      "author": "jnthnnbl",
      "permlink": "the-corner-stone-of-italian-cuisine-how-to-make-authentic-pasta",
      "weight": 10000
    }
  ]
}

{
  "trx_id": "b052c15518696b56801ae703167c3ad73813e80f",
  "block": 27846329,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-19T20:44:18",
  "op": [
    "vote",
    {
      "voter": "raise-me-up",
      "author": "jnthnnbl",
      "permlink": "the-corner-stone-of-italian-cuisine-how-to-make-authentic-pasta",
      "weight": 1
    }
  ]
}

{
  "trx_id": "040e915df87d4aaabded0e76b12bf84590641d03",
  "block": 27846222,
  "trx_in_block": 4,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-19T20:38:57",
  "op": [
    "transfer",
    {
      "from": "allaz",
      "to": "jnthnnbl",
      "amount": "0.001 SBD",
      "memo": "Promote your post. Your post will be min. 10  resteemed with over 13000  followers and min. 25  Upvote Different account (5000  STEEM POWER). Your post will be more popular and you will find new friends. Send 0.5 SBD or STEEM to @allaz (post URL as memo ) Service Active."
    }
  ]
}

{
  "trx_id": "160f833017d4648c096d50e0698418f33a3a479c",
  "block": 27846135,
  "trx_in_block": 5,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-19T20:34:36",
  "op": [
    "comment",
    {
      "parent_author": "",
      "parent_permlink": "food",
      "author": "jnthnnbl",
      "permlink": "the-corner-stone-of-italian-cuisine-how-to-make-authentic-pasta",
      "title": "The Corner Stone of Italian Cuisine : How To Make Authentic Pasta",
      "body": "In this post I am going to be looking at Italian Pasta and how to make it. Most people probably think pasta is far to difficult for them to even think about making, right ? \n\nNot so , and you can make many different dishes from pasta : \n\n![pasta_trio.jpg](https://cdn.steemitimages.com/DQmQiLvDU2roTpZUvYi3qGn8iuhHJJSqzVxEs3wuUmkcGAS/pasta_trio.jpg)\nThese are just a few ideas.\n\nSo how do you make this amazing product ?  You need 2 ingredients\n\nSemolina (Durum Wheat) and Water. \n\n- 8 oz Semolina (Durum Wheat)\n- 100 ml Water\n\nMethod : \n------------\n\n\"This is the most authentic pasta you can make. Two ingredients - No egg's.\"\n\nGet the Semolina into a large mixing bowl.\nYou are going to need 50 ml of cold water to every 4 oz of semolina, so if you want to make half this quantity then its 4 oz semolina to 50 ml of water.\n\n\n\nMix in the water with a fork until combined.\nThen with your hands form the mixture into a ball of pasta dough.\n\n\nTurn the dough out onto a lightly floured surface and start to knead.\nKnead on a floured surface for about 5 - 10 minutes until smooth.\nAllow to rest under a cloth for 30 min before rolling with a pasta machine or a rolling pin.\n\nDo not refrigerate \n------------------------\n\nIt is that simple , and once you have made your own past you will never use dry or shop bought pasta again. This just tastes better and you can roll it out as thin as you like. The semolina stretches better than pasta made with egg & flour and has a better texture.\n\nYou will probably want to get your self a pasta machine \n![pasta_machine.jpg](https://cdn.steemitimages.com/DQmbfMyqjb7MS8g5u4LVnSBLV8DYz3fpMu44DjB4teAMdRF/pasta_machine.jpg)\nBut you can get hold of these for as little as £9.99.",
      "json_metadata": "{\"tags\":[\"food\",\"recipe\",\"cooking\"],\"image\":[\"https://cdn.steemitimages.com/DQmQiLvDU2roTpZUvYi3qGn8iuhHJJSqzVxEs3wuUmkcGAS/pasta_trio.jpg\",\"https://cdn.steemitimages.com/DQmbfMyqjb7MS8g5u4LVnSBLV8DYz3fpMu44DjB4teAMdRF/pasta_machine.jpg\"],\"app\":\"steemit/0.1\",\"format\":\"markdown\"}"
    }
  ]
}

{
  "trx_id": "102fb8641caa1316be6d6a522f9398d0ddf9a0ad",
  "block": 27835589,
  "trx_in_block": 19,
  "op_in_trx": 0,
  "virtual_op": 0,
  "timestamp": "2018-11-19T11:47:12",
  "op": [
    "custom_json",
    {
      "required_auths": [],
      "required_posting_auths": [
        "jnthnnbl"
      ],
      "id": "follow",
      "json": "[\"follow\",{\"follower\":\"jnthnnbl\",\"following\":\"gringalicious\",\"what\":[\"blog\"]}]"
    }
  ]
}