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	<title>Salty Seattle &#187; lebovitz</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>Duck Roulade- Oh My God</title>
		<link>http://www.saltyseattle.com/2010/08/duck-roulade-oh-my-god/</link>
		<comments>http://www.saltyseattle.com/2010/08/duck-roulade-oh-my-god/#comments</comments>
		<pubDate>Wed, 04 Aug 2010 20:18:40 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[ark]]></category>
		<category><![CDATA[chard]]></category>
		<category><![CDATA[christopher]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[david]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[french]]></category>
		<category><![CDATA[jeffrey]]></category>
		<category><![CDATA[keller]]></category>
		<category><![CDATA[laundry]]></category>
		<category><![CDATA[lebovitz]]></category>
		<category><![CDATA[morels]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[noah's]]></category>
		<category><![CDATA[roulade]]></category>
		<category><![CDATA[sous]]></category>
		<category><![CDATA[steingarten]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[thomas]]></category>
		<category><![CDATA[vide]]></category>
		<category><![CDATA[walken]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1352</guid>
		<description><![CDATA[I’m probably somehow cheating by systematically selecting the more appealing-sounding recipes to prepare first from The French Laundry. It would be more equivocal if I just started on page one and worked my way through to page 326, but I’m going to allow myself a little flexibility.  It’s not like I’m making the deliberately easy-seeming [...]]]></description>
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		<slash:comments>14</slash:comments>
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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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		<title>BACON ice cream LETTUCE sorbet TOMATO gelato (the BLT redux)</title>
		<link>http://www.saltyseattle.com/2009/11/bacon-ice-cream-lettuce-sorbet-tomato-gelato-the-blt-redux/</link>
		<comments>http://www.saltyseattle.com/2009/11/bacon-ice-cream-lettuce-sorbet-tomato-gelato-the-blt-redux/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 04:43:54 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bacon ice cream]]></category>
		<category><![CDATA[blt]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[home-cured bacon]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[lebovitz]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[lettuce sorbet]]></category>
		<category><![CDATA[ruhlman]]></category>
		<category><![CDATA[shortbread]]></category>
		<category><![CDATA[tomato]]></category>
		<category><![CDATA[tomato gelato]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=557</guid>
		<description><![CDATA[  How many reinventions can the classic BLT sandwich undergo? This version, while not your typical rendition, certainly packs a punch in the department of deliciousness.  My new favorite thing is blind gelato tastings; it’s amazing the flavors people think they’re eating, and when you break down and tell them the actual taste, the look [...]]]></description>
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		<slash:comments>15</slash:comments>
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