A small tool to view real-world ActivityPub objects as JSON! Enter a URL
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header
to the server to view the underlying object.
{
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"type": "OrderedCollectionPage",
"orderedItems": [
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"id": "https://www.minds.com/api/activitypub/users/1199509811952099343/entities/urn:activity:1230233882642731008",
"attributedTo": "https://www.minds.com/api/activitypub/users/1199509811952099343",
"content": "The oldest door still in use in Rome. Cast in bronze for emperor Hadrian's rebuilding, they date from about 115 AD. Each door is solid bronze seven and a half feet wide & twenty-five feet high, yet so well balanced they can be pushed or pulled open easily by one person.<br /><a href=\"https://www.minds.com/search?f=top&t=all&q=Oldestdoor\" title=\"#Oldestdoor\" class=\"u-url hashtag\" target=\"_blank\">#Oldestdoor</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=rome\" title=\"#rome\" class=\"u-url hashtag\" target=\"_blank\">#rome</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=hadrians\" title=\"#hadrians\" class=\"u-url hashtag\" target=\"_blank\">#hadrians</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=emperor\" title=\"#emperor\" class=\"u-url hashtag\" target=\"_blank\">#emperor</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=largest\" title=\"#largest\" class=\"u-url hashtag\" target=\"_blank\">#largest</a>",
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"url": "https://www.minds.com/newsfeed/1230233882642731008",
"published": "2021-04-17T19:10:13+00:00",
"source": {
"content": "The oldest door still in use in Rome. Cast in bronze for emperor Hadrian's rebuilding, they date from about 115 AD. Each door is solid bronze seven and a half feet wide & twenty-five feet high, yet so well balanced they can be pushed or pulled open easily by one person.\n#Oldestdoor #rome #hadrians #emperor #largest",
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"content": "didn't sleep enough and now my brain is exploding in active rebellion against modernity and all i wanna do is talk about it until my entire social circle exiles me for high thought crimes<br /><br />send help<br /><br />anyway noting for later:<br />* notes on against heterosexuality: <a href=\"https://www.firstthings.com/article/2014/03/against-heterosexuality\" target=\"_blank\">https://www.firstthings.com/article/2014/03/against-heterosexuality</a> -- since this blew up my brain on the sacred/covenantal nature of marriage & the role of sex within it & also how there are \"heterosexual\" urges against sex that are just as sinful/deleterious<br /><br />* evolution's cruelty, Satan as the prince of this world, and the pitiable fallen nature of tapeworms, viruses, and other obligate parasites (incl human ones) -- as a yell back against people who use ichneumon as evidence of God's indifference/cruelty/gnon-ness<br /><br />* in which i shout for a bit about the reflexive hornt behavior visible in one of my dumb internet subcultures<br /><br />* also all of these involve cool ideas for that book series i'm not writing rifp ",
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"published": "2021-04-17T17:39:35+00:00",
"source": {
"content": "didn't sleep enough and now my brain is exploding in active rebellion against modernity and all i wanna do is talk about it until my entire social circle exiles me for high thought crimes\n\nsend help\n\nanyway noting for later:\n* notes on against heterosexuality: https://www.firstthings.com/article/2014/03/against-heterosexuality -- since this blew up my brain on the sacred/covenantal nature of marriage & the role of sex within it & also how there are \"heterosexual\" urges against sex that are just as sinful/deleterious\n\n* evolution's cruelty, Satan as the prince of this world, and the pitiable fallen nature of tapeworms, viruses, and other obligate parasites (incl human ones) -- as a yell back against people who use ichneumon as evidence of God's indifference/cruelty/gnon-ness\n\n* in which i shout for a bit about the reflexive hornt behavior visible in one of my dumb internet subcultures\n\n* also all of these involve cool ideas for that book series i'm not writing rifp ",
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"id": "https://www.minds.com/api/activitypub/users/1196274869931614216/entities/urn:activity:1230211072630071296/activity"
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"id": "https://www.minds.com/api/activitypub/users/1196340183859994643/entities/urn:activity:1199256452860104704",
"attributedTo": "https://www.minds.com/api/activitypub/users/1196340183859994643",
"content": "ONE OF THESE IS NOT LIKE THE OTHERS<br /><br /><a href=\"https://www.minds.com/search?f=top&t=all&q=magicbeans\" title=\"#magicbeans\" class=\"u-url hashtag\" target=\"_blank\">#magicbeans</a>",
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"url": "https://www.minds.com/newsfeed/1199256452860104704",
"published": "2021-01-22T07:36:58+00:00",
"source": {
"content": "ONE OF THESE IS NOT LIKE THE OTHERS\n\n#magicbeans",
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"attributedTo": "https://www.minds.com/api/activitypub/users/1196274869931614216",
"content": "Caturday Tortie post!",
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"url": "https://www.minds.com/newsfeed/1199729954395574272",
"published": "2021-01-23T14:58:29+00:00",
"source": {
"content": "Caturday Tortie post!",
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"id": "https://www.minds.com/api/activitypub/users/1196274869931614216/entities/urn:activity:1199729954395574272/activity"
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{
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"object": {
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"id": "https://www.minds.com/api/activitypub/users/1197640371341893637/entities/urn:activity:1199360445990006784",
"attributedTo": "https://www.minds.com/api/activitypub/users/1197640371341893637",
"content": "In March (I hope) I'll be launching a Kickstarter to fund SHAPERS OF WORLDS Vol. II, an anthology featuring short stories by authors who were guests during the second year of my Aurora Award-winning <a href=\"https://www.minds.com/search?f=top&t=all&q=podcast\" title=\"#podcast\" class=\"u-url hashtag\" target=\"_blank\">#podcast</a>, The Worldshapers. (Volume 1 featured authors from the first year of podcasts: <a href=\"https://www.amazon.com/Shapers-Worlds-featured-Award-winning-Worldshapers-ebook/dp/B08GQK7TZ9/\" target=\"_blank\">https://www.amazon.com/Shapers-Worlds-featured-Award-winning-Worldshapers-ebook/dp/B08GQK7TZ9/</a>.) It's shaping up to be a great book, with 24 authors taking part, many of them award-winners and international bestsellers. Here's a draft of the cover! Building the Kickstarter now--some great backers' rewards being offered! <a href=\"https://www.minds.com/search?f=top&t=all&q=sciencefiction\" title=\"#sciencefiction\" class=\"u-url hashtag\" target=\"_blank\">#sciencefiction</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=fantasy\" title=\"#fantasy\" class=\"u-url hashtag\" target=\"_blank\">#fantasy</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=books\" title=\"#books\" class=\"u-url hashtag\" target=\"_blank\">#books</a> <a href=\"https://www.minds.com/search?f=top&t=all&q=shortstories\" title=\"#shortstories\" class=\"u-url hashtag\" target=\"_blank\">#shortstories</a>",
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"url": "https://www.minds.com/newsfeed/1199360445990006784",
"published": "2021-01-22T14:30:12+00:00",
"source": {
"content": "In March (I hope) I'll be launching a Kickstarter to fund SHAPERS OF WORLDS Vol. II, an anthology featuring short stories by authors who were guests during the second year of my Aurora Award-winning #podcast, The Worldshapers. (Volume 1 featured authors from the first year of podcasts: https://www.amazon.com/Shapers-Worlds-featured-Award-winning-Worldshapers-ebook/dp/B08GQK7TZ9/.) It's shaping up to be a great book, with 24 authors taking part, many of them award-winners and international bestsellers. Here's a draft of the cover! Building the Kickstarter now--some great backers' rewards being offered! #sciencefiction #fantasy #books #shortstories",
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"content": "Timeless.<br /><br /><a href=\"https://www.youtube.com/watch?v=IE4oZ6F-gQM\" target=\"_blank\">https://www.youtube.com/watch?v=IE4oZ6F-gQM</a>",
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"published": "2021-01-22T14:09:28+00:00",
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"content": "Timeless.\n\nhttps://www.youtube.com/watch?v=IE4oZ6F-gQM",
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"id": "https://www.minds.com/api/activitypub/users/695324891552948233/entities/urn:activity:1198318443366805504",
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"content": "Ingredients <br /><br />***<br /><br />300 gm plain flour <br />175 gm castor sugar <br />50 gm Dutched cocoa powder or 40 gm cacao powder <br />10 gm baking powder <br />10 gm baking soda (15gm if using cacao powder) <br />4-8 gm cannabis bud, or the equivalent strength in cuttings or hash <br />1/2 tsp salt <br />150 gm softened butter <br />2 small eggs (large if using cacao powder) <br />2 tsp (10 ml) vanilla essence <br />200 ml milk (250 if using cacao powder) <br /><br />Notes <br /><br />***<br /><br />Make sure your cannabis is finely ground. The finer, the better. This means buying a decent herb grinder. Yes I know, you'll thank me later. <br /><br />Cacao has a more intense, less sweet flavour than traditional cocoa powder. It also has trace minerals and compounds that not only help produce the \"entourage effect\" if you have very high THC cannabis but also help to moderate any paranoia, a bit like adding CBD. <br /><br />I have provided a wide quantity range when it comes to cannabis. If you have Gorilla Glue in the house, 4gm is plenty. If you have something milder - a nice Kush, say - then 8gm is fine. <br /><br />Method <br /><br />***<br /><br />Combine dry ingredients and sieve at least three times (I prefer four) between mixer bowl and largest mixing bowl. <br /><br />Combine all wet ingredients in measuring jug and beat thoroughly with a fork. <br /> <br />Preheat your oven to 200 degrees Celsius. <br /> <br />Using K-beater, mix wet ingredients into dry ingredients, aiming for a very smooth consistency. <br /> <br />Grease your cake tin or line with baking parchment. Do this thoroughly if you prefer to grease with butter or oil, so you don't leave bits of your cake in the tin once it's cooked. Carefully pour your cake batter into into the tin, ensuring it is evenly distributed. Place your tin in the oven and bake for 40 minutes. <br /> <br />After 40 minutes, stab the centre of the cake with a skewer. If the skewer comes out clean, it's ready. If there's batter stuck to it, leave the cake to cook for another 5 minutes. <br /> <br />Allow the cake to cool for about 20 minutes in the tin; then place it upside down on a wire rack and remove the tin, allowing it to cool for another 30 minutes. While your cake is cooling, make butter icing for decoration. <br /><br />***<br /> <br />Butter icing<br /><br />dry ingredients <br /><br />4 tblsp cocoa powder (3 tbslp cacao powder) <br /><br />300 gm icing sugar <br /><br />wet ingredients <br /><br />150 gm soft butter <br /><br />2 tblsp cream (3 if using cacao) <br /><br />2tsp (10 ml) vanilla essence <br /><br />*** <br /><br />Method <br /><br />Sift the dry ingredient together between mixing bowls (once or twice is enough). <br /><br />Mix wet ingredients and beat with a fork. <br /><br />Blend the two with a k-beater or fork; if the mix is dry and refuses to spread, add a splash of milk. If the mix is runny and refuses to hold, add some plain flour. Once the icing has achieved a smooth consistency, decorate the cake to taste. Note: I'm not going to try to teach you cake decorating, I'm not very good at it! ",
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"url": "https://www.minds.com/newsfeed/1198318443366805504",
"published": "2021-01-19T17:29:39+00:00",
"source": {
"content": "Ingredients \n\n***\n\n300 gm plain flour \n175 gm castor sugar \n50 gm Dutched cocoa powder or 40 gm cacao powder \n10 gm baking powder \n10 gm baking soda (15gm if using cacao powder) \n4-8 gm cannabis bud, or the equivalent strength in cuttings or hash \n1/2 tsp salt \n150 gm softened butter \n2 small eggs (large if using cacao powder) \n2 tsp (10 ml) vanilla essence \n200 ml milk (250 if using cacao powder) \n\nNotes \n\n***\n\nMake sure your cannabis is finely ground. The finer, the better. This means buying a decent herb grinder. Yes I know, you'll thank me later. \n\nCacao has a more intense, less sweet flavour than traditional cocoa powder. It also has trace minerals and compounds that not only help produce the \"entourage effect\" if you have very high THC cannabis but also help to moderate any paranoia, a bit like adding CBD. \n\nI have provided a wide quantity range when it comes to cannabis. If you have Gorilla Glue in the house, 4gm is plenty. If you have something milder - a nice Kush, say - then 8gm is fine. \n\nMethod \n\n***\n\nCombine dry ingredients and sieve at least three times (I prefer four) between mixer bowl and largest mixing bowl. \n\nCombine all wet ingredients in measuring jug and beat thoroughly with a fork. \n \nPreheat your oven to 200 degrees Celsius. \n \nUsing K-beater, mix wet ingredients into dry ingredients, aiming for a very smooth consistency. \n \nGrease your cake tin or line with baking parchment. Do this thoroughly if you prefer to grease with butter or oil, so you don't leave bits of your cake in the tin once it's cooked. Carefully pour your cake batter into into the tin, ensuring it is evenly distributed. Place your tin in the oven and bake for 40 minutes. \n \nAfter 40 minutes, stab the centre of the cake with a skewer. If the skewer comes out clean, it's ready. If there's batter stuck to it, leave the cake to cook for another 5 minutes. \n \nAllow the cake to cool for about 20 minutes in the tin; then place it upside down on a wire rack and remove the tin, allowing it to cool for another 30 minutes. While your cake is cooling, make butter icing for decoration. \n\n***\n \nButter icing\n\ndry ingredients \n\n4 tblsp cocoa powder (3 tbslp cacao powder) \n\n300 gm icing sugar \n\nwet ingredients \n\n150 gm soft butter \n\n2 tblsp cream (3 if using cacao) \n\n2tsp (10 ml) vanilla essence \n\n*** \n\nMethod \n\nSift the dry ingredient together between mixing bowls (once or twice is enough). \n\nMix wet ingredients and beat with a fork. \n\nBlend the two with a k-beater or fork; if the mix is dry and refuses to spread, add a splash of milk. If the mix is runny and refuses to hold, add some plain flour. Once the icing has achieved a smooth consistency, decorate the cake to taste. Note: I'm not going to try to teach you cake decorating, I'm not very good at it! ",
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"content": "OK, something different for a change, my recipe for sage chicken. <br /><br />This has got to be one of my fave recipes of all time, simple, delicious and popular. <br /><br />For 2 people. <br /><br />2 Chicken Breasts on the bone. This is vital, otherwise they shrink to nothing. <br />Flour for dredging with added salt and pepper<br />Butter and oil for frying<br />6 rashers of streaky bacon<br />Silver foil<br />1 cup of White Wine<br />1 cup of chicken stock<br />Handful of fresh sage or a tablespoon of dried sage (Fresh is better)<br />4 Mashing potatoes<br />Butter<br />Double Cream<br />Nutmeg<br />Cavalero Nero or Kale<br />Crusty rolls<br /><br />Remove the chicken from the skin. <br /><br />Dredge chicken in flour with the added salt and pepper. Set aside. <br /><br />Using a wide low sided pan, heat a good dollop of butter and a teaspoon of oil and heat to medium temperature. The oil stops the butter burning. <br /><br />Cut the streaky bacon into 6 pieces approx and add to the pan. Cook until the bacon is crispy then remove with a slotted spoon and drain on some kitchen roll.<br /><br />Now add the chicken breast side down and leave it to brown, this will take a while so be patient. Then turn it over and brown the other side. <br /><br />Whilst this is happening make a silver foil envelope to fit both breasts. <br /><br />Once the breasts are browned, remove from the pan and place in them in the foil envelope being sure not to break the envelope itself. <br /><br />Back to the pan, use the wine to de-glaze and boil until the alcohol smell has subsided. <br /><br />Add the chicken stock and 2/3rds of the torn sage (2/3rds dried sage) and allow cooking for a few seconds. <br /><br />Now take a couple of tablespoons of this chicken stock/wine mix and add it to the chicken in the envelope. <br /><br />Seal the envelope and place in the oven, on a tray, at 180 degrees for 50 minutes. <br /><br />Meanwhile, add the bacon back into sauce, then reduce the sauce by half. <br /><br />If you prefer you can then thicken by mixing butter with flour and adding small blobs one at a time whilst whisking the sauce until the thickness is like a good gravy. <br /><br />Keep warm<br /><br />In the last 40 minutes make the mash. <br /><br />Peel the potatoes and chop into chunks, boil until soft all the way through. <br /><br />Drain, add a good chunk of butter and a quarter of a cup of double cream. Mash. <br /><br />Grate approximately 1/2 a teaspoon of nutmeg into the mash, and beat with a spoon till smooth but not sticky. <br /><br />Boil the Cavalero Nero or Kale, then drain and toss in some butter and black pepper.<br /><br />Place the mash on each plate in the centre, remove the chicken breasts from the oven, be careful, the envelope is hot. <br /><br />Hold the envelope over the pan of sauce and cut off one corner to allow it to drain all the juices into the sauce. <br /><br />(make sure the chicken is cooked through).<br />Place a single breast atop the mash.<br /><br />Stir and heat the sauce once more, then pour it over the breasts ensuring both get some tasty bacon pieces. <br /><br />Serve with Kale or Cavalero Nero and a crusty roll. <br /><br />Add salt and pepper at the table as your taste requires. <br /><br />A glass of Pinot Grigio chilled to perfection is great with this dish.<br /><br />If you try it let me know how you get on. <br /><br /><br />",
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"url": "https://www.minds.com/newsfeed/1196824903112306688",
"published": "2021-01-15T14:34:51+00:00",
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"content": "OK, something different for a change, my recipe for sage chicken. \n\nThis has got to be one of my fave recipes of all time, simple, delicious and popular. \n\nFor 2 people. \n\n2 Chicken Breasts on the bone. This is vital, otherwise they shrink to nothing. \nFlour for dredging with added salt and pepper\nButter and oil for frying\n6 rashers of streaky bacon\nSilver foil\n1 cup of White Wine\n1 cup of chicken stock\nHandful of fresh sage or a tablespoon of dried sage (Fresh is better)\n4 Mashing potatoes\nButter\nDouble Cream\nNutmeg\nCavalero Nero or Kale\nCrusty rolls\n\nRemove the chicken from the skin. \n\nDredge chicken in flour with the added salt and pepper. Set aside. \n\nUsing a wide low sided pan, heat a good dollop of butter and a teaspoon of oil and heat to medium temperature. The oil stops the butter burning. \n\nCut the streaky bacon into 6 pieces approx and add to the pan. Cook until the bacon is crispy then remove with a slotted spoon and drain on some kitchen roll.\n\nNow add the chicken breast side down and leave it to brown, this will take a while so be patient. Then turn it over and brown the other side. \n\nWhilst this is happening make a silver foil envelope to fit both breasts. \n\nOnce the breasts are browned, remove from the pan and place in them in the foil envelope being sure not to break the envelope itself. \n\nBack to the pan, use the wine to de-glaze and boil until the alcohol smell has subsided. \n\nAdd the chicken stock and 2/3rds of the torn sage (2/3rds dried sage) and allow cooking for a few seconds. \n\nNow take a couple of tablespoons of this chicken stock/wine mix and add it to the chicken in the envelope. \n\nSeal the envelope and place in the oven, on a tray, at 180 degrees for 50 minutes. \n\nMeanwhile, add the bacon back into sauce, then reduce the sauce by half. \n\nIf you prefer you can then thicken by mixing butter with flour and adding small blobs one at a time whilst whisking the sauce until the thickness is like a good gravy. \n\nKeep warm\n\nIn the last 40 minutes make the mash. \n\nPeel the potatoes and chop into chunks, boil until soft all the way through. \n\nDrain, add a good chunk of butter and a quarter of a cup of double cream. Mash. \n\nGrate approximately 1/2 a teaspoon of nutmeg into the mash, and beat with a spoon till smooth but not sticky. \n\nBoil the Cavalero Nero or Kale, then drain and toss in some butter and black pepper.\n\nPlace the mash on each plate in the centre, remove the chicken breasts from the oven, be careful, the envelope is hot. \n\nHold the envelope over the pan of sauce and cut off one corner to allow it to drain all the juices into the sauce. \n\n(make sure the chicken is cooked through).\nPlace a single breast atop the mash.\n\nStir and heat the sauce once more, then pour it over the breasts ensuring both get some tasty bacon pieces. \n\nServe with Kale or Cavalero Nero and a crusty roll. \n\nAdd salt and pepper at the table as your taste requires. \n\nA glass of Pinot Grigio chilled to perfection is great with this dish.\n\nIf you try it let me know how you get on. \n\n\n",
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"content": "A red squirrel I saw on Tuesday.<br /><br />A mockingbird joined him in the tree but I couldn't get them both in frame, alas.",
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"content": "A red squirrel I saw on Tuesday.\n\nA mockingbird joined him in the tree but I couldn't get them both in frame, alas.",
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"content": "Sleepless night last night while I doomscrolled on Twitter and beat myself up over not using my time to build anything. Today's pledge: No Twitter and more constructive uses of time.<br /><br />So, sharing photography!<br /><br />(Is there not a way to do more than one photo a post?? Hm.)",
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"content": "Sleepless night last night while I doomscrolled on Twitter and beat myself up over not using my time to build anything. Today's pledge: No Twitter and more constructive uses of time.\n\nSo, sharing photography!\n\n(Is there not a way to do more than one photo a post?? Hm.)",
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