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	<title>Salty Seattle &#187; quince</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>Three Part Post: Locals, Nationals and Internationals</title>
		<link>http://www.saltyseattle.com/2010/10/three-part-post-locals-nationals-and-internationals/</link>
		<comments>http://www.saltyseattle.com/2010/10/three-part-post-locals-nationals-and-internationals/#comments</comments>
		<pubDate>Tue, 19 Oct 2010 18:09:15 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
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		<category><![CDATA[foie gras chantilly]]></category>
		<category><![CDATA[food ninja]]></category>
		<category><![CDATA[food ninja contest]]></category>
		<category><![CDATA[International]]></category>
		<category><![CDATA[local]]></category>
		<category><![CDATA[pasta frolla]]></category>
		<category><![CDATA[pastry cream]]></category>
		<category><![CDATA[prizes]]></category>
		<category><![CDATA[project food blog]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[regional]]></category>
		<category><![CDATA[round 5]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[taste of tulalip]]></category>
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		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1888</guid>
		<description><![CDATA[*I’ve got random bits to share with my precioussssesss today so I’ve decided to break it down into three categories: local, national and international. I won’t be a bit offended if you simply scroll to the section that applies to you, since if you don’t live in the state of Washington, for instance, The Taste [...]]]></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>
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		<category><![CDATA[cipolla]]></category>
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		<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>
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		<category><![CDATA[united way]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=770</guid>
		<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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		<title>Viva España: Quince Marcona Manchego Tart and Chorizo Lentils to Boot</title>
		<link>http://www.saltyseattle.com/2009/12/viva-espana-manchego-tart-and-chorizo-lentils/</link>
		<comments>http://www.saltyseattle.com/2009/12/viva-espana-manchego-tart-and-chorizo-lentils/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 08:03:28 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[arroz]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[lentejas]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[manchego]]></category>
		<category><![CDATA[marcona almonds]]></category>
		<category><![CDATA[membrillo]]></category>
		<category><![CDATA[paprika]]></category>
		<category><![CDATA[parsley]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[spanish paprika]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[tart crust]]></category>
		<category><![CDATA[tart shell]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=652</guid>
		<description><![CDATA[One post and two recipes- I must really be getting into the holiday spirit of giving, folks!  It all went down like this:  right about this time every year I get so steeped in festive cookies, eggnog, holiday muzak and mall madness that I simply need a break from it all lest I should find [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>One Bite Wonders: Prosciutto Membrillo Canapés</title>
		<link>http://www.saltyseattle.com/2009/11/one-bite-wonders-prosciutto-membrillo-canapes/</link>
		<comments>http://www.saltyseattle.com/2009/11/one-bite-wonders-prosciutto-membrillo-canapes/#comments</comments>
		<pubDate>Tue, 17 Nov 2009 06:25:08 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[artisan]]></category>
		<category><![CDATA[canape]]></category>
		<category><![CDATA[duck breast prosciutto]]></category>
		<category><![CDATA[membrillo]]></category>
		<category><![CDATA[prosciutto]]></category>
		<category><![CDATA[quince]]></category>
		<category><![CDATA[quince paste]]></category>
		<category><![CDATA[sheep's milk cheese]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=412</guid>
		<description><![CDATA[  There is a new trend sweeping the catering nation and I am all for it.  We’ve all been there; you’re at a wedding juggling a glass of wine, your overly-crammed purse (you brought the cute little one that matches your shoes, but it can’t possibly hold even half your necessary arsenal- that’s what your [...]]]></description>
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		<slash:comments>5</slash:comments>
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