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	<title>Salty Seattle &#187; tart</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>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>
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		<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>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>
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		<category><![CDATA[quince]]></category>
		<category><![CDATA[rice]]></category>
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		<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>Savory Caprese Tart</title>
		<link>http://www.saltyseattle.com/2009/09/tart/</link>
		<comments>http://www.saltyseattle.com/2009/09/tart/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 15:31:35 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Caprese]]></category>
		<category><![CDATA[De Laurenti]]></category>
		<category><![CDATA[heirloom tomatoes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[tart]]></category>

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		<description><![CDATA[The Power of a Savory Tart in Seattle’s Waning Summer.  It happens every year about this time- tomatoes start growing out my ears! Don’t pretend you don’t know what I mean- between my own garden, friends with P-Patches, and well-meaning farmer’s market vendors who slash the prices on their Aunt Rubies down to a mere $1.99 a pound, I’ve suddenly got more tomatoes than I could ever dream about on a cold, January day. Aaah, the spoils of late August and how to appreciate their divine magnificence…]]></description>
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		<slash:comments>9</slash:comments>
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