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	<title>Salty Seattle &#187; peas</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>Moulard Breast with Spring Cherries, Sweet Peas and Yukon Duck Fat Fries</title>
		<link>http://www.saltyseattle.com/2010/05/moulard-breast-cherries-peas-yukon-duck-fat-fries/</link>
		<comments>http://www.saltyseattle.com/2010/05/moulard-breast-cherries-peas-yukon-duck-fat-fries/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 05:43:39 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[breast]]></category>
		<category><![CDATA[cherries]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[duck fat]]></category>
		<category><![CDATA[fat]]></category>
		<category><![CDATA[fries]]></category>
		<category><![CDATA[ice wine]]></category>
		<category><![CDATA[moscato]]></category>
		<category><![CDATA[moulard]]></category>
		<category><![CDATA[muscat]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[rainier]]></category>
		<category><![CDATA[rendered]]></category>
		<category><![CDATA[salt]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[vino dolce]]></category>
		<category><![CDATA[washington]]></category>
		<category><![CDATA[yukon]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1135</guid>
		<description><![CDATA[  I went to the market today in search of duck and came home with an eye of beef round with which to make bresaola. Yes, bresaola. The Italian cured meat. Yes, it takes more than a month to make. Yes, there are bacterial dangers. Yes, I will have to convert my old wine fridge [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>United Way Hunger Challenge a Daily Reality for Many</title>
		<link>http://www.saltyseattle.com/2010/01/united-way-hunger-challenge-a-daily-reality-for-many/</link>
		<comments>http://www.saltyseattle.com/2010/01/united-way-hunger-challenge-a-daily-reality-for-many/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 03:21:04 +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[bacon]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[gnocchi]]></category>
		<category><![CDATA[hunger]]></category>
		<category><![CDATA[hunger action week]]></category>
		<category><![CDATA[hunger challenge]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[Pike Place Market]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[starvation]]></category>
		<category><![CDATA[united way]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=788</guid>
		<description><![CDATA[  I’m three days into the United Way Hunger Challenge and I have $59.83 left to spend.  Good thing too, since tonight is Jonas’ birthday, and I have to at least make it somewhat special, which led me down an entirely different train of thought.  We agreed to do this challenge despite having several events [...]]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Quail Egg Raviolone aka Inverted Carbonara</title>
		<link>http://www.saltyseattle.com/2010/01/quail-egg-raviolone-aka-inverted-carbonara/</link>
		<comments>http://www.saltyseattle.com/2010/01/quail-egg-raviolone-aka-inverted-carbonara/#comments</comments>
		<pubDate>Tue, 19 Jan 2010 18:08:19 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[carbonara]]></category>
		<category><![CDATA[duck egg]]></category>
		<category><![CDATA[guanciale]]></category>
		<category><![CDATA[lemon cream]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[pancetta]]></category>
		<category><![CDATA[peas]]></category>
		<category><![CDATA[quail egg]]></category>
		<category><![CDATA[ravioli]]></category>
		<category><![CDATA[Raviolo]]></category>
		<category><![CDATA[raviolone]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[stuffed pasta]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=737</guid>
		<description><![CDATA[  I’m on a bit of a pasta kick these days that involves putting the egg on the inside.  A few months back I made a duck egg raviolo appetizer that complemented the fresh white Alba truffle I shaved over it perfectly.  Now that the Alba truffle season is passed and my inner foodie snob [...]]]></description>
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		<slash:comments>18</slash:comments>
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