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	<title>Salty Seattle &#187; nutella</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>Charlie Sheen Crepinettes: Eat &#8216;Em and Sleep</title>
		<link>http://www.saltyseattle.com/2011/03/charlie-sheen-crepinettes/</link>
		<comments>http://www.saltyseattle.com/2011/03/charlie-sheen-crepinettes/#comments</comments>
		<pubDate>Mon, 07 Mar 2011 04:48:06 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[apigenin]]></category>
		<category><![CDATA[caul fat]]></category>
		<category><![CDATA[chamomile]]></category>
		<category><![CDATA[charlie sheen]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[crepinettes]]></category>
		<category><![CDATA[dried cherries]]></category>
		<category><![CDATA[hazelnuts]]></category>
		<category><![CDATA[how to peel hazelnuts]]></category>
		<category><![CDATA[lillet]]></category>
		<category><![CDATA[lillet reduction]]></category>
		<category><![CDATA[lillet sauce]]></category>
		<category><![CDATA[mascarpone]]></category>
		<category><![CDATA[nutella]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[polenta cakes]]></category>
		<category><![CDATA[shallots]]></category>
		<category><![CDATA[tigerblood]]></category>
		<category><![CDATA[tryptophan]]></category>
		<category><![CDATA[turkey]]></category>
		<category><![CDATA[winning]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3277</guid>
		<description><![CDATA[*Before we jump into cooking for Charlie Sheen, I wanted to share a video of yours truly whipping up Green Eggs and Ham and stirring up silliness on local talk show, New Day Northwest. Enjoy! If you’re like me, you’re beyond tired of hearing about the tigerblood-addled antics of Charlie Sheen. It’s a sad state [...]]]></description>
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		<slash:comments>36</slash:comments>
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		<title>Gelato al Aglio Cioccolato (Garlic Chocolate Gelato) and two other tried and true flavors…</title>
		<link>http://www.saltyseattle.com/2009/10/gelato-al-aglio-cioccolato-garlic-chocolate-gelato/</link>
		<comments>http://www.saltyseattle.com/2009/10/gelato-al-aglio-cioccolato-garlic-chocolate-gelato/#comments</comments>
		<pubDate>Tue, 27 Oct 2009 06:18:49 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[aglio]]></category>
		<category><![CDATA[cardamom]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cioccolato]]></category>
		<category><![CDATA[david lebovitz]]></category>
		<category><![CDATA[dolce]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[gianduja]]></category>
		<category><![CDATA[hazelnut]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[nutella]]></category>
		<category><![CDATA[pistachio]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=402</guid>
		<description><![CDATA[  I was pretty nervous to serve my guests garlic chocolate gelato last night.  That’s why I made three flavors, so that if they didn’t like the garlic chocolate they could delight in the obvious goodness of gianduja chocolate chip, for example.  Or take global comfort in the spicy delicacy of cardamom pistachio, from India [...]]]></description>
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		<slash:comments>8</slash:comments>
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