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	<title>Salty Seattle &#187; Dine</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>The Delicate Bones of a Girl and a City</title>
		<link>http://www.saltyseattle.com/2011/12/the-delicate-bones-of-a-girl-and-a-city/</link>
		<comments>http://www.saltyseattle.com/2011/12/the-delicate-bones-of-a-girl-and-a-city/#comments</comments>
		<pubDate>Fri, 09 Dec 2011 01:40:14 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
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		<category><![CDATA[black walnuts]]></category>
		<category><![CDATA[book cadillac]]></category>
		<category><![CDATA[brian polcyn]]></category>
		<category><![CDATA[broken ankle]]></category>
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		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[detroit]]></category>
		<category><![CDATA[forest grill]]></category>
		<category><![CDATA[heidelberg project]]></category>
		<category><![CDATA[michael ruhlman]]></category>
		<category><![CDATA[mountain dew jelly]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[rochester]]></category>
		<category><![CDATA[sassafras]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5004</guid>
		<description><![CDATA[I’ve been a busy girl the last couple of weeks. I didn’t get up to near enough kitchen hijinks, though I’ve managed a fair bit of fun. But it’s not all mischievous merriment in the life of Salty Seattle. You see that picture up there that opens this post? Well that, my friends, is the [...]]]></description>
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		<slash:comments>19</slash:comments>
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		<title>Full on Oregon: A Docious Adventure</title>
		<link>http://www.saltyseattle.com/2011/09/full-on-oregon-a-docious-adventure/</link>
		<comments>http://www.saltyseattle.com/2011/09/full-on-oregon-a-docious-adventure/#comments</comments>
		<pubDate>Wed, 21 Sep 2011 22:06:46 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
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		<category><![CDATA[Stay]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[#fullonor]]></category>
		<category><![CDATA[#smileharder]]></category>
		<category><![CDATA[argyle champagne]]></category>
		<category><![CDATA[argyle wine]]></category>
		<category><![CDATA[caldera brewing]]></category>
		<category><![CDATA[docious]]></category>
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		<category><![CDATA[hotel deluxe]]></category>
		<category><![CDATA[kitchencru]]></category>
		<category><![CDATA[maxwell pr]]></category>
		<category><![CDATA[oregon]]></category>
		<category><![CDATA[penner ash]]></category>
		<category><![CDATA[portland]]></category>
		<category><![CDATA[rogue wilderness adventures]]></category>
		<category><![CDATA[rosellas vineyard]]></category>
		<category><![CDATA[sex pistols]]></category>
		<category><![CDATA[travel oregon]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4589</guid>
		<description><![CDATA[*Special thanks to Andrew Wilder of Eating Rules, who took most pictures from this post unless otherwise specified. Remember summer camp? Whistling with ten crackers in your mouth after swimming the length of the lake? Getting asked to the end-of-week dance by Petey Goldwyn (heir to the MGM crown) and turning him down because Gary [...]]]></description>
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		<slash:comments>23</slash:comments>
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		<title>I Am Who I Am: Fava Gnudi, Nettle Emulsion &amp; Elderflower Spring Onions</title>
		<link>http://www.saltyseattle.com/2011/05/fava-gnudi-nettle-emulsion-elderflower-spring-onions/</link>
		<comments>http://www.saltyseattle.com/2011/05/fava-gnudi-nettle-emulsion-elderflower-spring-onions/#comments</comments>
		<pubDate>Wed, 25 May 2011 22:21:36 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[atlanta]]></category>
		<category><![CDATA[blogher food]]></category>
		<category><![CDATA[el bulli]]></category>
		<category><![CDATA[elderflower cordial]]></category>
		<category><![CDATA[elderflower onion]]></category>
		<category><![CDATA[fava been puree]]></category>
		<category><![CDATA[fava gnudi]]></category>
		<category><![CDATA[food bloggers conference]]></category>
		<category><![CDATA[food blogging conference]]></category>
		<category><![CDATA[gjellina]]></category>
		<category><![CDATA[hotlanta]]></category>
		<category><![CDATA[nettle emulsion]]></category>
		<category><![CDATA[noma]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[ricotta gnudi]]></category>
		<category><![CDATA[stinging nettle]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3956</guid>
		<description><![CDATA[I am sorry for my unexplained absence, planes, trains and jalopies whisked me off to faraway destinations like Los Angeles and Atlanta over the past week and change. In Los Angeles I ate extremely well (Gjellina, anyone?) and furthered my career while spending time with people who know very little about the intricacies of working [...]]]></description>
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		<slash:comments>69</slash:comments>
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		<title>Man of the Millenium? Nathan Myhrvold and His &#8220;Modernist Cuisine&#8221;</title>
		<link>http://www.saltyseattle.com/2011/04/man-of-the-millenium-nathan-myhrvold-and-his-modernist-cuisine/</link>
		<comments>http://www.saltyseattle.com/2011/04/man-of-the-millenium-nathan-myhrvold-and-his-modernist-cuisine/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 00:28:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[ballistics gelatin recipe]]></category>
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		<category><![CDATA[custard chart]]></category>
		<category><![CDATA[dehydrator]]></category>
		<category><![CDATA[extraction]]></category>
		<category><![CDATA[freeze dried]]></category>
		<category><![CDATA[immersion circulator]]></category>
		<category><![CDATA[intellectual ventures laboratory]]></category>
		<category><![CDATA[liquid nitrogen]]></category>
		<category><![CDATA[malaria research]]></category>
		<category><![CDATA[maxime bilet]]></category>
		<category><![CDATA[microwave jerky]]></category>
		<category><![CDATA[modernist cuisine]]></category>
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		<category><![CDATA[ramp jus]]></category>
		<category><![CDATA[ramps]]></category>
		<category><![CDATA[rare beef broth]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[roto-evaporator]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[sous vide marrow]]></category>
		<category><![CDATA[willy wonka]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3736</guid>
		<description><![CDATA[The book that launched a thousand one-eyed salutes in the pants of food geeks across the globe was the literal elephant in the room during dinner at the Intellectual Ventures Laboratory (IVL). This lab nee motorcycle machine shop is where every parametric recipe and epic image present in Modernist Cuisine was developed, created, tested, replicated [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/04/man-of-the-millenium-nathan-myhrvold-and-his-modernist-cuisine/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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		<title>How an American Soldier Eats in Iraq</title>
		<link>http://www.saltyseattle.com/2011/04/a-soldiers-diet/</link>
		<comments>http://www.saltyseattle.com/2011/04/a-soldiers-diet/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 06:50:35 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[acronym]]></category>
		<category><![CDATA[anthony bourdain]]></category>
		<category><![CDATA[army]]></category>
		<category><![CDATA[army food]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[crab legs]]></category>
		<category><![CDATA[iraq]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[meal ready to eat]]></category>
		<category><![CDATA[mre]]></category>
		<category><![CDATA[pigeon]]></category>
		<category><![CDATA[soldier]]></category>
		<category><![CDATA[sriracha]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3712</guid>
		<description><![CDATA[*It&#8217;s tricky for a soldier to lug around a DSLR camera while deployed, hence these decidedly non-food geek point-and-shoot shots. I’m going to call this a “guest post” of sorts. Brad, a close friend of mine from childhood,  is in the Army. I don&#8217;t see nearly enough of him nowadays, because he’s been busy bomb-dodging [...]]]></description>
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		<slash:comments>16</slash:comments>
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