{"id":15667,"date":"2012-12-05T05:30:07","date_gmt":"2012-12-05T04:30:07","guid":{"rendered":"http:\/\/libelul.com\/?p=15667"},"modified":"2012-12-06T02:40:23","modified_gmt":"2012-12-06T01:40:23","slug":"la-cuisine-des-sentiments","status":"publish","type":"post","link":"https:\/\/libelul.com\/?p=15667","title":{"rendered":"La cuisine des sentiments"},"content":{"rendered":"

Moi j’appr\u00e9cie l’assaisonnement.<\/p>\n

Ajouter une pinc\u00e9e de sel,
\nPour que la passion ne soit jamais fade,
\nDes grains de poivre en surprise piment\u00e9e,<\/p>\n

Contraster le sal\u00e9 avec quelques miels exotiques,
\nUne gousse de vanille pour adoucir le palais.<\/p>\n

Surprendre les synapses et les papilles,
\nAvec des saveurs et m\u00e9langes de condiments secrets.<\/p>\n

Des \u00e9pices d’ailleurs et un peu de noix de muscade,
\nLa recette parfaite pour rompre le routinier.<\/p>\n

\"\"<\/p>\n

Salt, Pepper and Sugar Ceramic Cellars in Red by RossLab<\/a><\/p>\n

Tous les jours un menu diff\u00e9rent quitte \u00e0 ce soit parfois immangeable,
\nParce qu’il n’y a rien de plus ennuyeux que de savoir \u00e0 l’avance,
\nCe que l’on va d\u00e9jeuner ou d\u00eener.<\/p>\n

Et vous, comment les aimez-vous vos sentiments ? Doux ou \u00e9pic\u00e9s ?<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"<\/a>

Moi j’appr\u00e9cie l’assaisonnement. Ajouter une pinc\u00e9e de sel, Pour que la passion ne soit jamais fade, Des grains de poivre en surprise piment\u00e9e, Contraster le sal\u00e9 avec quelques miels exotiques, Une gousse de vanille pour adoucir le palais. Surprendre les synapses et les papilles, Avec des saveurs et m\u00e9langes de condiments secrets. Des \u00e9pices d’ailleurs […]<\/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":[38,216],"tags":[119,394,396],"class_list":["post-15667","post","type-post","status-publish","format-standard","hentry","category-mes-humeurs-et-concours","category-la-cuisine","tag-cuisine","tag-decoration","tag-pensees"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/posPp-44H","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15667","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=15667"}],"version-history":[{"count":5,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15667\/revisions"}],"predecessor-version":[{"id":15671,"href":"https:\/\/libelul.com\/index.php?rest_route=\/wp\/v2\/posts\/15667\/revisions\/15671"}],"wp:attachment":[{"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=15667"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=15667"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/libelul.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=15667"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}