{"id":15426,"date":"2012-11-13T05:30:22","date_gmt":"2012-11-13T04:30:22","guid":{"rendered":"http:\/\/libelul.com\/?p=15426"},"modified":"2012-11-13T03:35:33","modified_gmt":"2012-11-13T02:35:33","slug":"lheure-du-the","status":"publish","type":"post","link":"https:\/\/libelul.com\/?p=15426","title":{"rendered":"L’heure du th\u00e9"},"content":{"rendered":"

Moi je suis Britannique et j’aime le th\u00e9.<\/p>\n

Ce moment pr\u00e9cieux o\u00f9 tout s’arr\u00eate,
\nPour boire cette d\u00e9coction si raffin\u00e9e.<\/p>\n

Cette plante qui rend ses adorateurs hyst\u00e9riques,
\nLorsqu’ils me voient ajouter tant de sucre et de lait.<\/p>\n

\"\"<\/p>\n

Fox placemats by Linea a Carta<\/a><\/p>\n

Mais je crois que c’est surtout l’id\u00e9e du th\u00e9 qui me plait,
\nCe rem\u00e8de exquis \u00e0 tous mes soucis,
\nQui miraculeusement arrive \u00e0 tout consoler …<\/p>\n

Alors m\u00eame qu’une fois de plus, ma maman me rappelle,
\nDe ne pas laisser refroidir mon th\u00e9.<\/p>\n

Et vous, fan du Tea time ?<\/strong><\/p>\n

\n","protected":false},"excerpt":{"rendered":"\"\"<\/a>

Moi je suis Britannique et j’aime le th\u00e9. Ce moment pr\u00e9cieux o\u00f9 tout s’arr\u00eate, Pour boire cette d\u00e9coction si raffin\u00e9e. Cette plante qui rend ses adorateurs hyst\u00e9riques, Lorsqu’ils me voient ajouter tant de sucre et de lait. Fox placemats by Linea a Carta Mais je crois que c’est surtout l’id\u00e9e du th\u00e9 qui me plait, […]<\/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":[119],"class_list":["post-15426","post","type-post","status-publish","format-standard","hentry","category-la-cuisine","tag-cuisine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/posPp-40O","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15426","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=15426"}],"version-history":[{"count":6,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15426\/revisions"}],"predecessor-version":[{"id":15437,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15426\/revisions\/15437"}],"wp:attachment":[{"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}