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	<title>Salty Seattle &#187; onions</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>Quail Egg Pierogi with Caramelized Onions and Shaved Asparagus</title>
		<link>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/</link>
		<comments>http://www.saltyseattle.com/2010/06/quail-egg-pierogi-caramelized-onion-shaved-asparagus/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 05:59:24 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[caramelized]]></category>
		<category><![CDATA[cheddar]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[global]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pierog]]></category>
		<category><![CDATA[pierogi]]></category>
		<category><![CDATA[pierogies]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[sour cream]]></category>
		<category><![CDATA[spear]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1125</guid>
		<description><![CDATA[Pierogi are similar to the Italian pastas I am very familiar with making, and yet oh-so-different.  Stylistically, the dough is more like a hybrid between biscuit and pasta dough, for one thing.  With typical tagliatelle, ravioli, lasagna, etc, the dough benefits from extreme manipulation. Biscuit dough (and similarly pie crust), on the other hand, should [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Gourmet on the Cheap for $90 a Week</title>
		<link>http://www.saltyseattle.com/2010/01/gourmet-on-the-cheap-for-90-a-week/</link>
		<comments>http://www.saltyseattle.com/2010/01/gourmet-on-the-cheap-for-90-a-week/#comments</comments>
		<pubDate>Thu, 28 Jan 2010 06:46:11 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[anchovies]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[bay leaf]]></category>
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		<category><![CDATA[great northern]]></category>
		<category><![CDATA[hunger action week]]></category>
		<category><![CDATA[mache]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[pasta fagioli]]></category>
		<category><![CDATA[united way]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=779</guid>
		<description><![CDATA[  As many of you know, I’m participating in the United Way Hunger Action challenge this week.  What does this mean? Well, since I have a family of three, in Washington State we would qualify for $18 per day in food stamps.  The goal of the challenge is to try and live on that amount [...]]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Quince Amuse Bouche + Coq au Vin = Love &amp; Kittens</title>
		<link>http://www.saltyseattle.com/2010/01/quince-amuse-bouche-coq-au-vin/</link>
		<comments>http://www.saltyseattle.com/2010/01/quince-amuse-bouche-coq-au-vin/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 18:27:31 +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[caramelized onions]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[cipolla]]></category>
		<category><![CDATA[cipolline]]></category>
		<category><![CDATA[cock]]></category>
		<category><![CDATA[coq au vin]]></category>
		<category><![CDATA[homemade bacon]]></category>
		<category><![CDATA[hunger action week]]></category>
		<category><![CDATA[manchego]]></category>
		<category><![CDATA[marcona]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[rooster]]></category>
		<category><![CDATA[sweet and sour onions]]></category>
		<category><![CDATA[united way]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[Got a multi-day Coq au Vin simmering away in the Le Creuset? Need a quick amuse bouche to wow your guests while you’re putting the finishing touches on the wine-soaked coq? Do I ever have the perfect little niblet for you.  Brace yourselves, I’m rolling around in the quince paste again, people.  I can’t get [...]]]></description>
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		<slash:comments>5</slash:comments>
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