{"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":"소란스런 소리를 내며 움직이다"},"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, 왜 Kreppeln, 베를린 시민, 팬케이크, Faschingskrapfen (( 또는 어떻게 다른 그들이 호출 할 수 있습니다 )) 첫째, 입자가 굵은 설탕 ( den gerne auch in grober Schleifpapierausf\u00fchrung ) 그것은 둘째 다음 아직 바닥을 산란하고? Da ja 60% des Zuckers eh abf\u00e4llt mag sich mir der Sinn nicht ganz erschlie\u00dfen. 글쎄, 사람들이있을 수 있습니다, die auf knirschende Zuckerst\u00fccke in den Zahnzwischenr\u00e4umen stehen und die Zuckerindustrie mehr Umsatz macht. 아니면 오히려 전국 후원합니다<\/p>\n<p><!--more--><\/p>\n<p>von den Zahn\u00e4rzten integriert? 그것은 이미 나에게 분명하다, 이 단지의 부분 &#8220;Zuckerbad&#8221; gew\u00e4lzt werden, 하지만 왜? &#8220;Habbe mer imm\u00e4 scho so gemacht&#8221; 또는 &#8220;NET anners의 iCal의 특성&#8221; 경직된 태도의 구체적인 인수가 여전히보다 그래서 보자, 하지만 때 배 30 St\u00fcck vorbestellte, ausdr\u00fccklich OHNE Zuckerbrachialisierung, 다음 요구, 곧 설탕을 입힌 포장하기 전에 ( 가루 설탕 ) 뿌린다, staunten die Fachkr\u00e4fte dann doch, 얼마나 더 우아한 모습이 있는지. Von den Arbeitskollegen gab es auch nur positive R\u00fcckmeldungen, 그럼에도 불구하고 얼마나 실제. 난 그냥 까다 롭고 오전, 나는 과립 설탕을 받아들이기를 거부하기 때문에, 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, 왜 Kreppeln, 베를린 시민, 팬케이크, Faschingskrapfen (( 또는 어떻게 다른 그들이 호출 할 수 있습니다 )) 첫째, 입자가 굵은 설탕 ( den gerne auch in grober Schleifpapierausf\u00fchrung ) 그것은 둘째 다음 아직 바닥을 산란하고? Da ja 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}]}}