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	<title>Salty Seattle &#187; antipasto</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>Antipasto del Mundo: Prosciutto, Persimmon, Cranberry, Cheddar and Salumi</title>
		<link>http://www.saltyseattle.com/2009/11/antipasto-del-mundo-prosciutto-persimmon-cranberry-cheddar-and-salumi/</link>
		<comments>http://www.saltyseattle.com/2009/11/antipasto-del-mundo-prosciutto-persimmon-cranberry-cheddar-and-salumi/#comments</comments>
		<pubDate>Sat, 21 Nov 2009 01:45:57 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[persimmom]]></category>
		<category><![CDATA[port]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[salumi]]></category>

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		<description><![CDATA[  Looking for a quick antipasto platter that uses a selection of fall flavors from cross-cultures? I am your woman today.  I’m serving up a bit of prosciutto direct from Parma, Italy.  What’s always nice with prosciutto? Many say melon, but it’s November for god sakes- no hostess worth her mostest would dare bust out [...]]]></description>
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