{"id":627,"date":"2010-03-04T21:35:06","date_gmt":"2010-03-04T20:35:06","guid":{"rendered":"http:\/\/blog.staffler.net\/?p=627"},"modified":"2013-02-04T20:40:42","modified_gmt":"2013-02-04T19:40:42","slug":"geknirsche","status":"publish","type":"post","link":"http:\/\/blog.staffler.net\/?p=627","title":{"rendered":"Kloparati"},"content":{"rendered":"<p><a href=\"http:\/\/blog.staffler.net\/wp-content\/uploads\/2010\/03\/Krapfen.jpg\" rel=\"lightbox[627]\"><img loading=\"lazy\" class=\"alignleft size-medium wp-image-629\" title=\"Krapfen\" src=\"http:\/\/blog.staffler.net\/wp-content\/uploads\/2010\/03\/Krapfen-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"http:\/\/blog.staffler.net\/wp-content\/uploads\/2010\/03\/Krapfen-300x225.jpg 300w, http:\><\/a>Kann mir mal jemand sinnvoll erkl\u00e4ren, Zato Kreppeln, Berlinčani, Palačinke, Faschingskrapfen (( ili kako bi se oni mogu pozvati )) Prvo mu šećer ( den gerne auch in grober Schleifpapierausf\u00fchrung ) to rasipa i drugo onda još dnu? Od 60% des Zuckers eh abf\u00e4llt mag sich mir der Sinn nicht ganz erschlie\u00dfen. Pa, postoji svibanj biti ljudi, die auf knirschende Zuckerst\u00fccke in den Zahnzwischenr\u00e4umen stehen und die Zuckerindustrie mehr Umsatz macht. Ili je to pak Nationwide sponzorstva<\/p>\n<p><!--more--><\/p>\n<p>von den Zahn\u00e4rzten integriert? Već je sada jasno da mi, da se dijelovi samo u &#8220;Zuckerbad&#8221; gew\u00e4lzt werden, ali zašto? &#8220;Habbe mer imm\u00e4 scho so gemacht&#8221; ili &#8220;onalizacija obilježje neto anners&#8221; nego konkretni argumenti krute stavove i dalje pa sam, No, kad sam puta 30 St\u00fcck vorbestellte, ausdr\u00fccklich OHNE Zuckerbrachialisierung, a zatim zahtijevali, nedugo prije pakiranja s šećer za glazuru ( Šećer u prahu ) posuti, staunten die Fachkr\u00e4fte dann doch, Kako puno elegantnije da je izgledao. Von den Arbeitskollegen gab es auch nur positive R\u00fcckmeldungen, Kako praktično je bilo svejedno. Jesam li samo izbirljiva, jer ja odbijam prihvatiti mu šećer, oder soll ich weiterhin wie Don Quichotte gegen die Kristallgezuckerten Windm\u00fchlen ank\u00e4mpfen?<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Kann mir mal jemand sinnvoll erkl\u00e4ren, Zato Kreppeln, Berlinčani, Palačinke, Faschingskrapfen (( ili kako bi se oni mogu pozvati )) Prvo mu šećer ( den gerne auch in grober Schleifpapierausf\u00fchrung ) to rasipa i drugo onda još dnu? Od 60% des Zuckers eh abf\u00e4llt mag sich mir der Sinn nicht [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[3],"tags":[56,57],"_links":{"self":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts\/627"}],"collection":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=627"}],"version-history":[{"count":12,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts\/627\/revisions"}],"predecessor-version":[{"id":958,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=\/wp\/v2\/posts\/627\/revisions\/958"}],"wp:attachment":[{"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=627"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=627"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/blog.staffler.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}