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	<title>Salty Seattle &#187; potato</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>Studio 54: A Disco Dinner</title>
		<link>http://www.saltyseattle.com/2010/10/studio-54-a-disco-dinner/</link>
		<comments>http://www.saltyseattle.com/2010/10/studio-54-a-disco-dinner/#comments</comments>
		<pubDate>Sun, 03 Oct 2010 06:23:45 +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[Sweet]]></category>
		<category><![CDATA[andy warhol]]></category>
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		<category><![CDATA[cheese curds]]></category>
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		<category><![CDATA[dinner party]]></category>
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		<category><![CDATA[studio 54]]></category>
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		<category><![CDATA[tapioca maltodextrin]]></category>
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		<category><![CDATA[tomato foam]]></category>
		<category><![CDATA[watermelon gelee]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1615</guid>
		<description><![CDATA[*This post is an entry for Foodbuzz’ Project Food Blog. The prompt: host a luxury dinner party.  If you like it, vote for it using the widget on the sidebar starting Monday 10/4-Thursday 10/7. I would like to thank my guinea pigs guests- Jamie, Robert and Patrick, Ethan and Efrain, and my stellar husband, Jonas. [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/10/studio-54-a-disco-dinner/feed/</wfw:commentRss>
		<slash:comments>113</slash:comments>
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		<item>
		<title>Potato Artichoke Bisque Sous Vide with Carrot Caviar Spheres</title>
		<link>http://www.saltyseattle.com/2010/09/potato-artichoke-bisque-sous-vide-with-carrot-caviar-spheres/</link>
		<comments>http://www.saltyseattle.com/2010/09/potato-artichoke-bisque-sous-vide-with-carrot-caviar-spheres/#comments</comments>
		<pubDate>Sun, 12 Sep 2010 19:45:07 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artichoke]]></category>
		<category><![CDATA[bisque]]></category>
		<category><![CDATA[carrot]]></category>
		<category><![CDATA[caviar]]></category>
		<category><![CDATA[leek]]></category>
		<category><![CDATA[molecular gastronomy]]></category>
		<category><![CDATA[potato]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sous vide]]></category>
		<category><![CDATA[spheres]]></category>
		<category><![CDATA[spherification]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1476</guid>
		<description><![CDATA[There is just no mistaking this alligator sweater and legwarmers feeling in the air. It’s autumn through and through, and for those of us who missed out on summer proper, it isn’t exactly a welcome shift. Nonetheless, it’s important to make limoncello when life gives you lemons, so I’m going to plunge Hunter Wellies-first into [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/09/potato-artichoke-bisque-sous-vide-with-carrot-caviar-spheres/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://www.saltyseattle.com/2010/05/moulard-breast-cherries-peas-yukon-duck-fat-fries/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://www.saltyseattle.com/2010/04/salt-encrusted-game-hens-parsnip-gnocchi-meyer-lemon-cream/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<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>
		<wfw:commentRss>http://www.saltyseattle.com/2010/01/united-way-hunger-challenge-a-daily-reality-for-many/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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