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	<title>Salty Seattle &#187; oregano</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>Carne Battuta al Coltello con Uova di Quaglia</title>
		<link>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/</link>
		<comments>http://www.saltyseattle.com/2010/07/carne-battuta-al-coltello-uova-di-quaglia/#comments</comments>
		<pubDate>Thu, 29 Jul 2010 06:13:56 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[battuta]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[carpaccio]]></category>
		<category><![CDATA[coltello]]></category>
		<category><![CDATA[egg]]></category>
		<category><![CDATA[filet]]></category>
		<category><![CDATA[juice]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[maldon]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[mignon]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[parmigiano]]></category>
		<category><![CDATA[quaglia]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[raw]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[reggiano]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[sea]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[tartare]]></category>
		<category><![CDATA[tenderloin]]></category>
		<category><![CDATA[uova]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1291</guid>
		<description><![CDATA[Something we gut-wrenchingly miss about Italy: the plentiful celebratory festivals that take place in small towns across the countryside. A typical Saturday in Piedmont would consist of Jonas and me revving up the Alfa to hit the hills in search of a gathering of townfolk united in their reverence for classic Fiat 500’s, white truffles, [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Salt-Encrusted Game Hens with Parsnip Gnocchi in Meyer Lemon Cream Sauce</title>
		<link>http://www.saltyseattle.com/2010/04/salt-encrusted-game-hens-parsnip-gnocchi-meyer-lemon-cream/</link>
		<comments>http://www.saltyseattle.com/2010/04/salt-encrusted-game-hens-parsnip-gnocchi-meyer-lemon-cream/#comments</comments>
		<pubDate>Fri, 30 Apr 2010 05:02:11 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[cornish]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[crust]]></category>
		<category><![CDATA[encrusted]]></category>
		<category><![CDATA[game hens]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[oregano]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[salt crust]]></category>
		<category><![CDATA[salt encrusted]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=970</guid>
		<description><![CDATA[  Last night’s dinner was really a mouthful. So many different elements played off eachother to compose each tasty bite it was hard to keep from shoving it all in at warp speed.  First let me talk about the mmmlicious Meyer lemons. The blogosphere is Meyer lemon-mad right now; everyone and their Nana is using [...]]]></description>
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		<slash:comments>11</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>
		<category><![CDATA[beans]]></category>
		<category><![CDATA[cannelini]]></category>
		<category><![CDATA[celery]]></category>
		<category><![CDATA[garlic]]></category>
		<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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