<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Salty Seattle &#187; prosciutto</title>
	<atom:link href="http://www.saltyseattle.com/tag/prosciutto/feed/" rel="self" type="application/rss+xml" />
	<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>
	<lastBuildDate>Fri, 03 Feb 2012 22:13:02 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>Truffled Watermelon-Prosciutto Salad</title>
		<link>http://www.saltyseattle.com/2011/07/truffled-watermelon-prosciutto-salad/</link>
		<comments>http://www.saltyseattle.com/2011/07/truffled-watermelon-prosciutto-salad/#comments</comments>
		<pubDate>Thu, 07 Jul 2011 21:10:33 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[@saltyseattle]]></category>
		<category><![CDATA[alba white truffle]]></category>
		<category><![CDATA[chill]]></category>
		<category><![CDATA[disconnect]]></category>
		<category><![CDATA[golden watermelon]]></category>
		<category><![CDATA[grilled watermelon]]></category>
		<category><![CDATA[idaho]]></category>
		<category><![CDATA[jamon iberico]]></category>
		<category><![CDATA[july 4th]]></category>
		<category><![CDATA[parade]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[relax]]></category>
		<category><![CDATA[rodeo]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[seedless watermelon]]></category>
		<category><![CDATA[truffle]]></category>
		<category><![CDATA[truffle oil]]></category>
		<category><![CDATA[truffled watermelon prosciutto salad]]></category>
		<category><![CDATA[watermelon]]></category>
		<category><![CDATA[white truffle]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=4195</guid>
		<description><![CDATA[Every time I go on “vacation” I feel like a jackhammer pummels the buttresses of my known world and shakes loose the filaments that fetter my identity to Seattle, my career, and the choices I have made in life that make me who I am. I put “vacation” in quotes because I can’t remember the [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/07/truffled-watermelon-prosciutto-salad/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Ode to Pizza</title>
		<link>http://www.saltyseattle.com/2011/01/ode-to-pizza/</link>
		<comments>http://www.saltyseattle.com/2011/01/ode-to-pizza/#comments</comments>
		<pubDate>Thu, 27 Jan 2011 23:46:11 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[affumicato]]></category>
		<category><![CDATA[american pizza]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[barbecue pizza]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[cake flour]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[chuck e cheese]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[himalayan salt block]]></category>
		<category><![CDATA[homemade tomato paste]]></category>
		<category><![CDATA[italy]]></category>
		<category><![CDATA[jamon]]></category>
		<category><![CDATA[keystone pizza]]></category>
		<category><![CDATA[lard]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[napoli]]></category>
		<category><![CDATA[ode to pizza]]></category>
		<category><![CDATA[pepperoni pizza]]></category>
		<category><![CDATA[pineapple mushroom pizza]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[pizza margherita]]></category>
		<category><![CDATA[pizzaiolo]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[quail egg pizza]]></category>
		<category><![CDATA[quail eggs]]></category>
		<category><![CDATA[roma tomato]]></category>
		<category><![CDATA[semolina]]></category>
		<category><![CDATA[slice]]></category>
		<category><![CDATA[smoked]]></category>
		<category><![CDATA[speck]]></category>
		<category><![CDATA[speck on pizza]]></category>
		<category><![CDATA[sushi pizza]]></category>
		<category><![CDATA[thai basil]]></category>
		<category><![CDATA[whole milk mozzarella]]></category>
		<category><![CDATA[wood-fired crust]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=3018</guid>
		<description><![CDATA[Pizza. It is a thing beloved by millions of people across the globe, if not billions. It is something that inspires joy, lust, loathe, litigation, and fisticuffs. We all have our own personal journey with pizza; mine started at age five at Keystone Pizza in Mountain Home, Idaho. Back then (in the olden days) the [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/01/ode-to-pizza/feed/</wfw:commentRss>
		<slash:comments>35</slash:comments>
		</item>
		<item>
		<title>Duck Breast Stuffed with Jamon, Apple &amp; Brioche</title>
		<link>http://www.saltyseattle.com/2011/01/duck-breast-stuffed-with-jamon-apple-brioche/</link>
		<comments>http://www.saltyseattle.com/2011/01/duck-breast-stuffed-with-jamon-apple-brioche/#comments</comments>
		<pubDate>Tue, 25 Jan 2011 06:46:29 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[brioche]]></category>
		<category><![CDATA[brioche stuffing]]></category>
		<category><![CDATA[butter]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[buttermilk stuffing]]></category>
		<category><![CDATA[jamon iberico]]></category>
		<category><![CDATA[jamon stuffed duck]]></category>
		<category><![CDATA[jamon stuffing]]></category>
		<category><![CDATA[moulard duck]]></category>
		<category><![CDATA[noah's ark]]></category>
		<category><![CDATA[parsnip cakes]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[rapini]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sformatino]]></category>
		<category><![CDATA[shallot]]></category>
		<category><![CDATA[stuffed duck breast]]></category>
		<category><![CDATA[stuffed duck breast recipe]]></category>
		<category><![CDATA[stuffing recipe]]></category>
		<category><![CDATA[thyme]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2989</guid>
		<description><![CDATA[The freedom of blog writing is often oppressive. You can say whatever you want; it’s your stage from which to project the deepest catacombs of your soul. That’s a lot of pressure when all you want to do is convey the succulent fortitude of a perfectly-stuffed breast of duck. But really, would you be splaying [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2011/01/duck-breast-stuffed-with-jamon-apple-brioche/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>I WON Project Food Blog* !!!      (*not really)</title>
		<link>http://www.saltyseattle.com/2010/12/i-won-project-food-blog-not-really/</link>
		<comments>http://www.saltyseattle.com/2010/12/i-won-project-food-blog-not-really/#comments</comments>
		<pubDate>Sat, 11 Dec 2010 00:52:18 +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[Traveling]]></category>
		<category><![CDATA[blood]]></category>
		<category><![CDATA[costumes]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[food writing]]></category>
		<category><![CDATA[foodbuzz]]></category>
		<category><![CDATA[lady gaga]]></category>
		<category><![CDATA[meat dress]]></category>
		<category><![CDATA[project food blog]]></category>
		<category><![CDATA[project food blog 2010]]></category>
		<category><![CDATA[project food bloog winner]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[summary]]></category>
		<category><![CDATA[sweat]]></category>
		<category><![CDATA[synopsis]]></category>
		<category><![CDATA[tears]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[travel]]></category>
		<category><![CDATA[victory]]></category>
		<category><![CDATA[video]]></category>
		<category><![CDATA[winner]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2495</guid>
		<description><![CDATA[But Salty, how is that possible? It’s not even over! (Plus, we all seem to remember you getting eliminated- did you finally lick the brown acid off the spherified slice of encapsulated pie?) I know, I know, but really, it’s true- winner winner chicken dinner right here over in my little single-wide slice of cyberspace- [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/12/i-won-project-food-blog-not-really/feed/</wfw:commentRss>
		<slash:comments>45</slash:comments>
		</item>
		<item>
		<title>You Say Salumi I Say How High (&amp; Please Vote for a Food Ninja)</title>
		<link>http://www.saltyseattle.com/2010/10/you-say-salumi-i-say-how-high-vote-food-ninja/</link>
		<comments>http://www.saltyseattle.com/2010/10/you-say-salumi-i-say-how-high-vote-food-ninja/#comments</comments>
		<pubDate>Wed, 27 Oct 2010 21:27:29 +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[break down a pig]]></category>
		<category><![CDATA[bresaola]]></category>
		<category><![CDATA[charcuterie]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[coppa]]></category>
		<category><![CDATA[curing chamber]]></category>
		<category><![CDATA[food ninja]]></category>
		<category><![CDATA[gabriel claycamp]]></category>
		<category><![CDATA[lardo]]></category>
		<category><![CDATA[lomo]]></category>
		<category><![CDATA[meat curing]]></category>
		<category><![CDATA[pig]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[salami]]></category>
		<category><![CDATA[salumi]]></category>
		<category><![CDATA[swine]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=2017</guid>
		<description><![CDATA[This is the moment we’ve all been waiting for- it’s time to vote for your favorite Food Ninja. The submissions are in and it’s the witching hour, so get your clicking fingers ready and head over to Fuji Ninja&#8217;s voting palace to vote, baby, vote. Let’s get some of these Food Ninja’s the prizes they [...]]]></description>
		<wfw:commentRss>http://www.saltyseattle.com/2010/10/you-say-salumi-i-say-how-high-vote-food-ninja/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
	</channel>
</rss>
<!-- WP Super Cache is installed but broken. The path to wp-cache-phase1.php in wp-content/advanced-cache.php must be fixed! -->
