{"id":13228,"date":"2010-06-08T22:09:01","date_gmt":"2010-06-09T02:09:01","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=13228"},"modified":"2010-06-08T22:42:01","modified_gmt":"2010-06-09T02:42:01","slug":"greek-yogurt-with-maple-syrup%e3%82%ae%e3%83%aa%e3%82%b7%e3%83%a3%e3%81%ae%e3%83%a8%e3%83%bc%e3%82%b0%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=13228&lang=en","title":{"rendered":"Greek Yogurt with Maple Syrup
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Greek Yogurt with Maple Syrup<\/strong>
\nBrunch June 6, 2010<\/em><\/p>\n

I had heard about Greek yogurt and I had been interested in it, but I had never thought I would like this yogurt this much. It’s thick, rich, creamy, mild, and delicious! Now I can never go back to the regular yogurt! I bought a small container of Greek yogurt from Trader Joe’s (I wish they sold a little larger size) last weekend and I finished it in a few days. Today I drove for an extra 30 minutes on my way back from work to just get this yogurt. I love starting my day with this yogurt with homemade maple syrup and fresh fruit.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Greek Yogurt with Maple Syrup Brunch June 6, 2010 I had heard about Greek yogurt and I had been interested in it, but I had never thought I would like this yogurt this much. It’s thick, rich, creamy, mild, and delicious! Now I can never go back to the regular yogurt! I bought a small […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[],"class_list":["post-13228","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13228","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13228"}],"version-history":[{"count":7,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13228\/revisions"}],"predecessor-version":[{"id":13253,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/13228\/revisions\/13253"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13228"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13228"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13228"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}