{"id":15411,"date":"2012-11-09T05:30:03","date_gmt":"2012-11-09T04:30:03","guid":{"rendered":"http:\/\/libelul.com\/?p=15411"},"modified":"2012-11-08T23:59:45","modified_gmt":"2012-11-08T22:59:45","slug":"sugar-forever","status":"publish","type":"post","link":"https:\/\/libelul.com\/?p=15411","title":{"rendered":"Sugar Forever"},"content":{"rendered":"

Moi en ce moment je suis obs\u00e9d\u00e9e par le sucre.<\/p>\n

Est-ce le froid ? l’automne ? l’heure d’hiver?
\nMon mari cuisinier absent ? les couleurs pastels que j’aime tant ?<\/p>\n

Les bonbons qui restent de son anniversaire ?
\nLes livres qui envahissent mes \u00e9tag\u00e8res ?<\/p>\n

Je ne pense qu’\u00e0 succomber \u00e0 toutes ces d\u00e9licieuses tentations …<\/p>\n

\"\"<\/p>\n

Sugar Free<\/a> by Christophe Felder pour Canderel<\/p>\n

Alors plut\u00f4t que de vivre dans la frustration,
\nJe crois que je vais c\u00e9der \u00e0 ma passion,
\nUn nuage de th\u00e9 dans une tasse de sucre,
\nAccompagn\u00e9e d’une part de fraisier et quelques roses macarons.<\/p>\n

Tr\u00e8s bon week-end sucr\u00e9 !<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"<\/a>

Moi en ce moment je suis obs\u00e9d\u00e9e par le sucre. Est-ce le froid ? l’automne ? l’heure d’hiver? Mon mari cuisinier absent ? les couleurs pastels que j’aime tant ? Les bonbons qui restent de son anniversaire ? Les livres qui envahissent mes \u00e9tag\u00e8res ? Je ne pense qu’\u00e0 succomber \u00e0 toutes ces d\u00e9licieuses tentations […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[216],"tags":[732,119,731],"class_list":["post-15411","post","type-post","status-publish","format-standard","hentry","category-la-cuisine","tag-canderel","tag-cuisine","tag-sucre"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/posPp-40z","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15411","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=15411"}],"version-history":[{"count":4,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15411\/revisions"}],"predecessor-version":[{"id":15415,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15411\/revisions\/15415"}],"wp:attachment":[{"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15411"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15411"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15411"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}