{"componentChunkName":"component---src-templates-blog-post-js","path":"/hello-world/","result":{"data":{"site":{"siteMetadata":{"title":"Gatsby Starter Blog"}},"markdownRemark":{"id":"807e69af-095a-52db-8e9a-3293f5d4596f","excerpt":"This is my first post on my new fake blog! How exciting! I’m sure I’ll write a lot more interesting things in the future. Oh, and here’s a great quote from this…","html":"<p>This is my first post on my new fake blog! How exciting!</p>\n<p>I’m sure I’ll write a lot more interesting things in the future.</p>\n<p>Oh, and here’s a great quote from this Wikipedia on\n<a href=\"https://en.wikipedia.org/wiki/Salted_duck_egg\">salted duck eggs</a>.</p>\n<blockquote>\n<p>A salted duck egg is a Chinese preserved food product made by soaking duck\neggs in brine, or packing each egg in damp, salted charcoal. In Asian\nsupermarkets, these eggs are sometimes sold covered in a thick layer of salted\ncharcoal paste. The eggs may also be sold with the salted paste removed,\nwrapped in plastic, and vacuum packed. From the salt curing process, the\nsalted duck eggs have a briny aroma, a gelatin-like egg white and a\nfirm-textured, round yolk that is bright orange-red in color.</p>\n</blockquote>\n<p><img src=\"https://res.cloudinary.com/charlieagency/image/upload/v1594915280/sample.jpg\" alt=\"Test\" title=\"Test\"></p>","frontmatter":{"title":"Hello World","date":"May 01, 2015","description":"Hello World"}}},"pageContext":{"slug":"/hello-world/","previous":null,"next":{"fields":{"slug":"/my-second-post/"},"frontmatter":{"title":"My Second Post!"}}}}}