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{
  "uri": "at://did:plc:dreh6mqw3e62ggib3oxvuyli/app.bsky.feed.post/3lk5n2rhw6s24",
  "cid": "bafyreiaf7li43hdis62o3mn2zfnasisivmptoakf6tzcmx7u4r7y6k7k7q",
  "value": {
    "text": "Hey infosec Skypeeps, I made the NYTimes Cooking Penang curry chicken dinner tonight and it impressed the teen boy. We have a winner!! cooking.nytimes.com/recipes/1024...",
    "$type": "app.bsky.feed.post",
    "embed": {
      "$type": "app.bsky.embed.images",
      "images": [
        {
          "alt": "Penang curry chicken over rice",
          "image": {
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            "size": 833049
          },
          "aspectRatio": {
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          }
        },
        {
          "alt": "The Penang sauce reducing on my stove with a red ladle in the pan",
          "image": {
            "$type": "blob",
            "ref": {
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          "aspectRatio": {
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          }
        },
        {
          "alt": "The original roux or curry mix, which to be fair looked and felt kind of clumpy so I added one tablespoon of coconut milk and then it started to behave and cook properly ",
          "image": {
            "$type": "blob",
            "ref": {
              "$link": "bafkreieujjlcvsenbwzvksbkcrm2o567lvpwta465a5tm6drpoa66raw3i"
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            "mimeType": "image/jpeg",
            "size": 892181
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          "aspectRatio": {
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            "height": 2000
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        }
      ]
    },
    "langs": [
      "en"
    ],
    "facets": [
      {
        "index": {
          "byteEnd": 170,
          "byteStart": 135
        },
        "features": [
          {
            "uri": "https://cooking.nytimes.com/recipes/1024637-panang-curry?smid=ck-recipe-iOS-share",
            "$type": "app.bsky.richtext.facet#link"
          }
        ]
      }
    ],
    "createdAt": "2025-03-12T03:25:23.255Z"
  }
}