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	<title>Salty Seattle &#187; cranberry</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>Smoke and Mirrors: Cranberry Sassafras Root Beer Goose</title>
		<link>http://www.saltyseattle.com/2010/12/smoke-and-mirrors-cranberry-sassafras-root-beer-goose/</link>
		<comments>http://www.saltyseattle.com/2010/12/smoke-and-mirrors-cranberry-sassafras-root-beer-goose/#comments</comments>
		<pubDate>Tue, 28 Dec 2010 21:27:32 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[birch bark]]></category>
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		<category><![CDATA[caramelized salsify]]></category>
		<category><![CDATA[christmas dinner]]></category>
		<category><![CDATA[christmas menu]]></category>
		<category><![CDATA[cranberries]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[cranberry brine]]></category>
		<category><![CDATA[cranberry foam]]></category>
		<category><![CDATA[effervescent]]></category>
		<category><![CDATA[en sous vide]]></category>
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		<category><![CDATA[parsnips infused in hay]]></category>
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		<category><![CDATA[thoughts on life]]></category>
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		<category><![CDATA[wintergreen]]></category>
		<category><![CDATA[yeast]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2723</guid>
		<description><![CDATA[I have been unfair lately. While it’s been fun brewing feet in malt beverages and fashioning cakes into thinly-veiled approximations of lady bits, the authenticity that makes Salty Seattle Salty Seattle has been lacking. You see, I don’t really eat like that, I eat like the food in this post, and it’s not nice of [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/12/smoke-and-mirrors-cranberry-sassafras-root-beer-goose/feed/</wfw:commentRss>
		<slash:comments>20</slash:comments>
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		<title>Cranberry-Sous-Vide-Versus-Stovetop- &#8220;Sauce-Off&#8221;</title>
		<link>http://www.saltyseattle.com/2010/12/cranberry-sauce-sous-vide-versus-stovetop-off/</link>
		<comments>http://www.saltyseattle.com/2010/12/cranberry-sauce-sous-vide-versus-stovetop-off/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 13:55:36 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[citrus]]></category>
		<category><![CDATA[clementines]]></category>
		<category><![CDATA[cloves]]></category>
		<category><![CDATA[cranberries]]></category>
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		<category><![CDATA[cranberry orange relish]]></category>
		<category><![CDATA[cranberry orange relish sous vide]]></category>
		<category><![CDATA[cranberry orange sauce]]></category>
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		<category><![CDATA[sous vide cranberries]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2438</guid>
		<description><![CDATA[No giant feast is complete with some kind of contest, be it an attempt to float gummy bears in a river of Pabst or a quest to determine who can eat the most twinkie-weiner sandwiches in five minutes while whistling. On American Thanksgiving (a holiday you might’ve heard of but more likely you know about [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/12/cranberry-sauce-sous-vide-versus-stovetop-off/feed/</wfw:commentRss>
		<slash:comments>15</slash:comments>
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		<title>Pork Tenderloin Cranberry Agrodolce on Sunchoke Gnocchi</title>
		<link>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/</link>
		<comments>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/#comments</comments>
		<pubDate>Fri, 19 Nov 2010 07:35:59 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[agrodolce]]></category>
		<category><![CDATA[coniglio]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[cranberry sauce]]></category>
		<category><![CDATA[cranberry sweet and sour]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pork tenderloin]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[sunchoke]]></category>
		<category><![CDATA[sunchoke gnocchi]]></category>
		<category><![CDATA[sweet and sour]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2344</guid>
		<description><![CDATA[There are a passel, no a fat lot of words you should avoid when discussing food, and revelatory is one of them, as are all its forms: revelation, revelatory et cetera. But WTF is a girl to say when she truly, unmistakably has a REVELATION when she puts something inside her mouth? How can you [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/11/pork-tenderloin-cranberry-agrodolce-on-sunchoke-gnocchi/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
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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>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=548</guid>
		<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>
		<wfw:commentRss>http://www.saltyseattle.com/2009/11/antipasto-del-mundo-prosciutto-persimmon-cranberry-cheddar-and-salumi/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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