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	<title>Salty Seattle &#187; gelato</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>Display of Pleasure: Blueberry, Butterscotch, Salt and Chocolate</title>
		<link>http://www.saltyseattle.com/2011/03/display-of-pleasure-blueberry-butterscotch-salt-and-chocolate/</link>
		<comments>http://www.saltyseattle.com/2011/03/display-of-pleasure-blueberry-butterscotch-salt-and-chocolate/#comments</comments>
		<pubDate>Thu, 17 Mar 2011 21:19:44 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[bikini]]></category>
		<category><![CDATA[blister in the sun]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[blueberry brittle]]></category>
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		<category><![CDATA[blueberry shards]]></category>
		<category><![CDATA[blueberry spheres]]></category>
		<category><![CDATA[blueberry syrup]]></category>
		<category><![CDATA[blueberry tuile]]></category>
		<category><![CDATA[butterscotch gelato]]></category>
		<category><![CDATA[butterscotch ice cream recipe]]></category>
		<category><![CDATA[calcium chloride]]></category>
		<category><![CDATA[chocolate lava cake]]></category>
		<category><![CDATA[contemporary cuisine]]></category>
		<category><![CDATA[cyprus flake salt]]></category>
		<category><![CDATA[feline]]></category>
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		<category><![CDATA[food porn recipe]]></category>
		<category><![CDATA[fucking good food]]></category>
		<category><![CDATA[gelato]]></category>
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		<category><![CDATA[ice cream recipe]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3484</guid>
		<description><![CDATA[*Exciting News! Salty Seattle will be featured on The Cooking Channel&#8217;s Food(ography) hosted by Mo Rocca this Sunday, March 20th at 6:00pm PST, 9:00pm EDT. If you miss the premiere episode, there are repeat showings throughout the week on March 22, 26, 27, and 31. Get thee to a TeeVee and check it out. Even [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/03/display-of-pleasure-blueberry-butterscotch-salt-and-chocolate/feed/</wfw:commentRss>
		<slash:comments>21</slash:comments>
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		<title>Gelato al Limone Affogato in Limoncello, Grissini &amp; the International Food Bloggers Conference</title>
		<link>http://www.saltyseattle.com/2010/08/gelato-al-limone-affogato-limoncello-grissini-ifbc/</link>
		<comments>http://www.saltyseattle.com/2010/08/gelato-al-limone-affogato-limoncello-grissini-ifbc/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 15:07:39 +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[affogato]]></category>
		<category><![CDATA[al limone]]></category>
		<category><![CDATA[catering]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[grissini]]></category>
		<category><![CDATA[IFBC]]></category>
		<category><![CDATA[limoncello]]></category>
		<category><![CDATA[piping]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sundried tomato]]></category>
		<category><![CDATA[truffle]]></category>
		<category><![CDATA[wedding]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1425</guid>
		<description><![CDATA[Sometimes I get to feeling a bit guilty when I don’t post as often as other supa-bloggers. We all get busy and we all make excuses for the things that bring us away from out passions, so mine aren’t necessarily valid, but they’re actual. I’ve been getting all up in the catering world business, and [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/08/gelato-al-limone-affogato-limoncello-grissini-ifbc/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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		<title>The Story of My &#8220;Creative&#8221; Life (A Tomato Contest)</title>
		<link>http://www.saltyseattle.com/2010/08/story-of-my-creative-life-tomato-contest/</link>
		<comments>http://www.saltyseattle.com/2010/08/story-of-my-creative-life-tomato-contest/#comments</comments>
		<pubDate>Mon, 23 Aug 2010 14:58:39 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[blt]]></category>
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		<category><![CDATA[creative]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[ice cream]]></category>
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		<category><![CDATA[sandwich]]></category>
		<category><![CDATA[sorbet]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[winner]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1408</guid>
		<description><![CDATA[I submitted an entry into the Queen Anne Farmers Market Holy Tomato! Contest last week. The objective: showcase the glory of the tomato. The parameters? None. What would you do? What do you think I did? Apparently I’m predictable as all get out, in more ways than one, since everyone who saw my dish (who [...]]]></description>
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		<slash:comments>43</slash:comments>
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		<title>Lavender Crema Pasticcera-filled Chocolate Ravioli with Shuksan Compote</title>
		<link>http://www.saltyseattle.com/2010/07/lavender-crema-pasticcera-chocolate-ravioli-shuksan-compote-recipe/</link>
		<comments>http://www.saltyseattle.com/2010/07/lavender-crema-pasticcera-chocolate-ravioli-shuksan-compote-recipe/#comments</comments>
		<pubDate>Sat, 10 Jul 2010 06:56:46 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[Traveling]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[compote]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[crema]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[lavender]]></category>
		<category><![CDATA[pasticcera]]></category>
		<category><![CDATA[pastry]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shuksan]]></category>
		<category><![CDATA[skagit]]></category>
		<category><![CDATA[strawberry]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[sun]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1277</guid>
		<description><![CDATA[I’m applying for a patent on this one. It is going to be very difficult to describe the extraordinary nature of this dish without employing the use of exuberant expletives, but I will try.  It all started with a strawberry picking and tasting adventure a mere one hour from Seattle and yet worlds away.  As [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/07/lavender-crema-pasticcera-chocolate-ravioli-shuksan-compote-recipe/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
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		<title>Lavender Sorghum Ice Cream</title>
		<link>http://www.saltyseattle.com/2010/07/lavender-sorghum-ice-cream/</link>
		<comments>http://www.saltyseattle.com/2010/07/lavender-sorghum-ice-cream/#comments</comments>
		<pubDate>Wed, 07 Jul 2010 06:16:15 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[david]]></category>
		<category><![CDATA[english]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[ice]]></category>
		<category><![CDATA[lavender]]></category>
		<category><![CDATA[lebovitz]]></category>
		<category><![CDATA[maple]]></category>
		<category><![CDATA[perfect]]></category>
		<category><![CDATA[provence]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[scoop]]></category>
		<category><![CDATA[sorghum]]></category>
		<category><![CDATA[summer]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1260</guid>
		<description><![CDATA[Ever tasted sorghum? Know what it is? It’s made from extracting syrup from stalks of sorghum grass, which incidentally is one of the five top cereal grains in the world along with wheat, oats, corn and barley.  To me, it’s kind of like a cross between molasses and something malted with maybe a tinge of [...]]]></description>
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		<slash:comments>10</slash:comments>
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