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	<title>Salty Seattle &#187; cajeta</title>
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	<link>http://www.saltyseattle.com</link>
	<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>Mangalitsa Maiale al Latte with Cajeta, Tokaji-Poached Apricots, and Semolina Spaetzle</title>
		<link>http://www.saltyseattle.com/2010/08/mangalitsa-pork-in-milk-cajeta-tokaji-poached-apricots-semolina-spaetzle/</link>
		<comments>http://www.saltyseattle.com/2010/08/mangalitsa-pork-in-milk-cajeta-tokaji-poached-apricots-semolina-spaetzle/#comments</comments>
		<pubDate>Thu, 19 Aug 2010 19:02:48 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[apricots]]></category>
		<category><![CDATA[au]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[cajeta]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[chamomile]]></category>
		<category><![CDATA[dulce de leche]]></category>
		<category><![CDATA[lait]]></category>
		<category><![CDATA[latte]]></category>
		<category><![CDATA[maiale]]></category>
		<category><![CDATA[mangalitsa]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[nokedli]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[porc]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[semolina]]></category>
		<category><![CDATA[shoulder]]></category>
		<category><![CDATA[sous]]></category>
		<category><![CDATA[spaetzle]]></category>
		<category><![CDATA[tokaji]]></category>
		<category><![CDATA[vanilla]]></category>
		<category><![CDATA[vide]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1404</guid>
		<description><![CDATA[Pork slow-braised in milk is a mainstay of several cultures, believe it or not. I’m not sure who the first ancient was who decided tossing a big hunka meat in a pot o’ simmering milk was a good idea, but in retrospect, it was genius. It’s a dish I first became aware of in Italy, [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Wonton Pockets with Cardamom Crema Pasticcera, Chocolate and Cajeta/Dulce de Leche</title>
		<link>http://www.saltyseattle.com/2009/11/wonton-pockets-with-cardamom-crema-pasticcera-chocolate-and-cajetadulce-de-leche/</link>
		<comments>http://www.saltyseattle.com/2009/11/wonton-pockets-with-cardamom-crema-pasticcera-chocolate-and-cajetadulce-de-leche/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 01:50:56 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[bittersweet chocolate]]></category>
		<category><![CDATA[cajeta]]></category>
		<category><![CDATA[crema pasticcera]]></category>
		<category><![CDATA[dulce de leche]]></category>
		<category><![CDATA[goat's milk]]></category>
		<category><![CDATA[green and blacks]]></category>
		<category><![CDATA[karmacola]]></category>
		<category><![CDATA[kiwi berries]]></category>
		<category><![CDATA[mole antonelliana]]></category>
		<category><![CDATA[pastry cream]]></category>
		<category><![CDATA[raw milk]]></category>
		<category><![CDATA[wonton]]></category>
		<category><![CDATA[wonton wrappers]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=379</guid>
		<description><![CDATA[  Wonton wrappers, wonton wrappers, what shall I do with the rest of you?  I am quite certain I’m not alone in this predicament; those packets the size of my pinkie seem to yield a bottomless supply of paper-thin panes and a girl can only eat so many wonton crisps with her Ahi Poke.  As [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Chocolate-Drenched Salted Peanut Cajeta Cups</title>
		<link>http://www.saltyseattle.com/2009/10/chocolate-drenched-salted-peanut-cajeta-cups/</link>
		<comments>http://www.saltyseattle.com/2009/10/chocolate-drenched-salted-peanut-cajeta-cups/#comments</comments>
		<pubDate>Fri, 30 Oct 2009 18:28:18 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[beer bong]]></category>
		<category><![CDATA[bittersweet chocolate]]></category>
		<category><![CDATA[cajeta]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[david lebovitz]]></category>
		<category><![CDATA[dulce de leche]]></category>
		<category><![CDATA[keg stand]]></category>
		<category><![CDATA[peanut butter cup]]></category>
		<category><![CDATA[salted caramel]]></category>
		<category><![CDATA[semisweet chocolate]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=351</guid>
		<description><![CDATA[  I woke up with an odd hankering for goat milk the other day and I couldn’t figure out why.  I think it was a remnant of a dream I couldn’t quite hang onto in my morning haze, because truth be told, I’m not actually a huge fan of goat milk.  I love goat cheese [...]]]></description>
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		<slash:comments>7</slash:comments>
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