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	<title>Salty Seattle</title>
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	<description>Foodie Fashionista and conscious omnivore who loves slow food, modern gastronomy, making salt, bacon-curing and sous vide at home, with wine, in stilettos.</description>
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		<title>How to Win St. Patrick’s Day</title>
		<link>http://www.saltyseattle.com/2013/03/how-to-win-st-patricks-day/</link>
		<comments>http://www.saltyseattle.com/2013/03/how-to-win-st-patricks-day/#comments</comments>
		<pubDate>Fri, 15 Mar 2013 21:16:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[green pasta]]></category>
		<category><![CDATA[homemade pasta]]></category>
		<category><![CDATA[i don't give a fuck about seo]]></category>
		<category><![CDATA[nipplse]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[shamrock pasta]]></category>
		<category><![CDATA[shamrocks]]></category>
		<category><![CDATA[st patricks day]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5543</guid>
		<description><![CDATA[There are two ways, but for the one I’m not going to deeply discuss, you must have massively protuberant nipples. If you don’t have massively protuberant nipples, proceed to the second paragraph. Or keep reading, if you just love to hear the sound of the words “massively protuberant nipples.” And feel free to say it [...]]]></description>
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		<slash:comments>32</slash:comments>
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		<title>Chocolate-Covered Chipotle Chicken Feet, a Valentine Treat</title>
		<link>http://www.saltyseattle.com/2013/02/chocolate-covered-chipotle-chicken-feet-a-valentine-treat/</link>
		<comments>http://www.saltyseattle.com/2013/02/chocolate-covered-chipotle-chicken-feet-a-valentine-treat/#comments</comments>
		<pubDate>Thu, 07 Feb 2013 18:50:46 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[chicken feet]]></category>
		<category><![CDATA[chipotle]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[pressure cooker]]></category>
		<category><![CDATA[pressure cooker recipes]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[unique valentine's dessert]]></category>
		<category><![CDATA[valentine]]></category>
		<category><![CDATA[valentine's day]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5519</guid>
		<description><![CDATA[Romance is in the air, I can feel it in my bones. My chocolate-covered chicken bones. It all started last week when I had houseguests on the way and nary a homemade confection to nestle upon their pillows during turndown service. One half of the visiting couple is particularly stringent about his food being unprocessed, [...]]]></description>
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		<slash:comments>39</slash:comments>
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		<title>When Life Gives You Pressure, Cook With It</title>
		<link>http://www.saltyseattle.com/2013/02/when-life-gives-you-pressure-cook-with-it/</link>
		<comments>http://www.saltyseattle.com/2013/02/when-life-gives-you-pressure-cook-with-it/#comments</comments>
		<pubDate>Fri, 01 Feb 2013 18:45:54 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[america's test kitchen]]></category>
		<category><![CDATA[cook's illustrated]]></category>
		<category><![CDATA[fagor]]></category>
		<category><![CDATA[pressure cooker]]></category>
		<category><![CDATA[pressure cooker perfection]]></category>
		<category><![CDATA[pressure cooker whole chicken]]></category>
		<category><![CDATA[pressure cooking]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[roast chicken]]></category>
		<category><![CDATA[rosemary lemon chicken]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5485</guid>
		<description><![CDATA[I have been under a significant amount of pressure the past year, mostly as a result of taking on the responsibilities of building a house without a general contractor or architect. Am I crazy for doing so (and for a myriad of other reasons)? Yes. Does that make me a prime candidate to write about [...]]]></description>
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		<slash:comments>28</slash:comments>
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		<title>Food Porn: A Thanksgiving Public Service Announcement</title>
		<link>http://www.saltyseattle.com/2012/11/food-porn-a-thanksgiving-public-service-announcement/</link>
		<comments>http://www.saltyseattle.com/2012/11/food-porn-a-thanksgiving-public-service-announcement/#comments</comments>
		<pubDate>Tue, 13 Nov 2012 17:08:41 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[chanterelle]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[sunchoke]]></category>
		<category><![CDATA[sunchoke veloute]]></category>
		<category><![CDATA[sweet potato gnocchi]]></category>
		<category><![CDATA[tea stained chicken]]></category>
		<category><![CDATA[tea stained quail]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5472</guid>
		<description><![CDATA[Life has been triple-teaming me lately (that&#8217;s not some thinly-veiled menage a trois reference, you perv), and as such, about the only social media I can manage is quick pic updates on my Instagram feed. Building a house is no picnic, but doing it in November with no heat, well let&#8217;s just say I will [...]]]></description>
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		<slash:comments>26</slash:comments>
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		<title>It’s Cocktail Time: The French 69</title>
		<link>http://www.saltyseattle.com/2012/10/the-french-69-cocktail/</link>
		<comments>http://www.saltyseattle.com/2012/10/the-french-69-cocktail/#comments</comments>
		<pubDate>Wed, 10 Oct 2012 23:46:13 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[art in the age]]></category>
		<category><![CDATA[blood orange puree]]></category>
		<category><![CDATA[champagne]]></category>
		<category><![CDATA[champagne cocktail]]></category>
		<category><![CDATA[cocktail]]></category>
		<category><![CDATA[french 69]]></category>
		<category><![CDATA[french 75]]></category>
		<category><![CDATA[french 75 recipe]]></category>
		<category><![CDATA[fruit puree]]></category>
		<category><![CDATA[granny smith apple]]></category>
		<category><![CDATA[green apple puree]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[prosecco]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[root]]></category>
		<category><![CDATA[SAGE]]></category>
		<category><![CDATA[snap]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5444</guid>
		<description><![CDATA[I switched headgear a few months ago from a feathered fascinator to general contractor’s hard hat, and since then I haven’t had nearly as much time in the kitchen as I would like. And no, this isn’t some twisted chef’s hat version of YMCA, although if you keep reading, things do get kinky. As you [...]]]></description>
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		<slash:comments>25</slash:comments>
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