{"id":28883,"date":"2013-04-01T23:05:48","date_gmt":"2013-04-02T03:05:48","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28883"},"modified":"2013-04-01T23:34:46","modified_gmt":"2013-04-02T03:34:46","slug":"tangerine-biscuits%e3%82%bf%e3%83%b3%e3%82%b8%e3%82%a7%e3%83%aa%e3%83%b3%e9%a2%a8%e5%91%b3%e3%83%9b%e3%83%83%e3%83%88%e3%83%93%e3%82%b9%e3%82%b1%e3%83%83%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28883&lang=en","title":{"rendered":"Tangerine Biscuits
\u30bf\u30f3\u30b8\u30a7\u30ea\u30f3\u98a8\u5473\u30db\u30c3\u30c8\u30d3\u30b9\u30b1\u30c3\u30c8"},"content":{"rendered":"

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Tangerine Biscuits<\/strong><\/p>\n

Lots of tangerine zest makes this biscuits smell heavenly! These biscuits are perfect for breakfast, brunch, and snack. I enjoyed them still nice and warm with butter, fresh strawberry jam (fresh strawberries, sugar, lemon juice, chia seeds).<\/p>\n

Tangerine biscuits: all purpose flour, whole wheat flour, sugar, baking powder, salt, tangerine zest, olive oil, sour cream<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Tangerine Biscuits Lots of tangerine zest makes this biscuits smell heavenly! These biscuits are perfect for breakfast, brunch, and snack. I enjoyed them still nice and warm with butter, fresh strawberry jam (fresh strawberries, sugar, lemon juice, chia seeds). Tangerine biscuits: all purpose flour, whole wheat flour, sugar, baking powder, salt, tangerine zest, olive oil, […]<\/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-28883","post","type-post","status-publish","format-standard","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28883","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=28883"}],"version-history":[{"count":12,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28883\/revisions"}],"predecessor-version":[{"id":28898,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28883\/revisions\/28898"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}