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	<title>Salty Seattle &#187; duck eggs</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>Project Food Blog: Where Meat, Dresses &amp; Blogging Collide</title>
		<link>http://www.saltyseattle.com/2010/09/project-food-blog-where-meat-dresses-blogging-collide/</link>
		<comments>http://www.saltyseattle.com/2010/09/project-food-blog-where-meat-dresses-blogging-collide/#comments</comments>
		<pubDate>Sat, 18 Sep 2010 20:42:22 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[alinea]]></category>
		<category><![CDATA[bresaola]]></category>
		<category><![CDATA[bucatini]]></category>
		<category><![CDATA[chioggia beets]]></category>
		<category><![CDATA[creative]]></category>
		<category><![CDATA[creativity]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[foodie fashionista]]></category>
		<category><![CDATA[grant achatz]]></category>
		<category><![CDATA[jogging]]></category>
		<category><![CDATA[lady gaga]]></category>
		<category><![CDATA[meat dress]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[Pike Place Market]]></category>
		<category><![CDATA[port]]></category>
		<category><![CDATA[project food blog]]></category>
		<category><![CDATA[rabbit]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[stiletto ninja]]></category>
		<category><![CDATA[sunrise]]></category>
		<category><![CDATA[win]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1506</guid>
		<description><![CDATA[For two weeks I’ve been staring at these words: what defines you as a food blogger and why should you be the next food blog star? I’ve tried staring at the words at 6 am whilst catching the sunrise and slamming back a glass of freshly-juiced Chioggia beets. I’ve tried making sense of the words [...]]]></description>
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		<slash:comments>32</slash:comments>
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		<title>Notes on an Anniversary Dinner at The Corson Building</title>
		<link>http://www.saltyseattle.com/2010/05/anniversary-dinner-the-corson-building/</link>
		<comments>http://www.saltyseattle.com/2010/05/anniversary-dinner-the-corson-building/#comments</comments>
		<pubDate>Fri, 28 May 2010 15:42:56 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Dine]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[bone broth]]></category>
		<category><![CDATA[bresaola]]></category>
		<category><![CDATA[brine]]></category>
		<category><![CDATA[corson building]]></category>
		<category><![CDATA[cured]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[duck fat]]></category>
		<category><![CDATA[goat milk]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[lox]]></category>
		<category><![CDATA[matt dillon]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mussells]]></category>
		<category><![CDATA[porcini]]></category>
		<category><![CDATA[pork belly]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[sommelier]]></category>
		<category><![CDATA[sorbet]]></category>
		<category><![CDATA[Stokesberry farm]]></category>
		<category><![CDATA[taylors shellfish]]></category>
		<category><![CDATA[wine]]></category>
		<category><![CDATA[yogurt]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1127</guid>
		<description><![CDATA[  I had never been to the Corson Building but have been very happy with head chef Matt Dillon’s other enterprises around Seattle (including the newly revamped Sitka and Spruce) so thought it would be an appropriate setting for our third anniversary.  The actual structure and grounds of the building itself cast a spell on [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Quadrati con Sugo: Filled Pasta pillows in Brasato</title>
		<link>http://www.saltyseattle.com/2010/03/quadrati-sugo-filled-pasta-brasato/</link>
		<comments>http://www.saltyseattle.com/2010/03/quadrati-sugo-filled-pasta-brasato/#comments</comments>
		<pubDate>Mon, 29 Mar 2010 18:55:27 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[agnolotti]]></category>
		<category><![CDATA[beef chuck]]></category>
		<category><![CDATA[braised]]></category>
		<category><![CDATA[brasato]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[farina tipo 00]]></category>
		<category><![CDATA[parmegiano reggiano]]></category>
		<category><![CDATA[parmesan]]></category>
		<category><![CDATA[quadrati]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[semolina]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[sugo]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=884</guid>
		<description><![CDATA[  I set out to make agnolotti stuffed with braised chuck and spinach but the universe conspired against me.  Well, not really, I just got three hours and nine hand-rolled pasta sheets into the dish and decided rather than take the time to carefully form agnolotti I would cheat and no one would be the [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/03/quadrati-sugo-filled-pasta-brasato/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
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		<title>Duck Egg Biscuits with Meyer Lemon Hollandaise on Wilted Greens</title>
		<link>http://www.saltyseattle.com/2010/02/duck-egg-biscuits-meyer-lemon-hollandaise-wilted-greens/</link>
		<comments>http://www.saltyseattle.com/2010/02/duck-egg-biscuits-meyer-lemon-hollandaise-wilted-greens/#comments</comments>
		<pubDate>Fri, 19 Feb 2010 14:23:43 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[biscuits]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[emulsion]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[hollandaise]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spinach]]></category>
		<category><![CDATA[wilted]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=858</guid>
		<description><![CDATA[  Ok ok, I know I have a wee obsession with duck eggs.  I am seeking proper care to cure my addiction, but in the meantime I want to share yet another showcase meal featuring the lovely oval gems.  I present to you sous vide duck eggs on a bed of wilted greens flanked by [...]]]></description>
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		<slash:comments>10</slash:comments>
		</item>
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		<title>A Mad Men Birthday Draper-Style: Party Like it&#8217;s 1962</title>
		<link>http://www.saltyseattle.com/2009/12/a-mad-men-birthday-draper-style/</link>
		<comments>http://www.saltyseattle.com/2009/12/a-mad-men-birthday-draper-style/#comments</comments>
		<pubDate>Wed, 30 Dec 2009 17:33:46 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[betty draper]]></category>
		<category><![CDATA[bonbons]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[cheese ball]]></category>
		<category><![CDATA[deviled eggs]]></category>
		<category><![CDATA[don draper]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[gin]]></category>
		<category><![CDATA[horseback riding]]></category>
		<category><![CDATA[lilly ann]]></category>
		<category><![CDATA[mad men]]></category>
		<category><![CDATA[mistress]]></category>
		<category><![CDATA[molded salad]]></category>
		<category><![CDATA[rodarte]]></category>
		<category><![CDATA[roquefort]]></category>
		<category><![CDATA[rumaki]]></category>
		<category><![CDATA[secretary]]></category>
		<category><![CDATA[swedish meatballs]]></category>
		<category><![CDATA[vodka]]></category>
		<category><![CDATA[waldorf salad]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=681</guid>
		<description><![CDATA[  When your birthday is three days before Christmas and you grow up in the United States, there is very little you can do to separate the day from the ever-eclipsing holiday mayhem.  There is the inevitable dual gifting you’ve heard about, I’m sure, coupled with an incessant round of holiday parties that tend to [...]]]></description>
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		<slash:comments>15</slash:comments>
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