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	<title>Salty Seattle &#187; uwajimaya</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>Should I Go Rural to Get Closer to My Food?</title>
		<link>http://www.saltyseattle.com/2012/01/should-i-go-rural-to-get-closer-to-my-food/</link>
		<comments>http://www.saltyseattle.com/2012/01/should-i-go-rural-to-get-closer-to-my-food/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 23:48:54 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Experience]]></category>
		<category><![CDATA[Seattle-ing]]></category>
		<category><![CDATA[dwelling]]></category>
		<category><![CDATA[farm]]></category>
		<category><![CDATA[farm to table]]></category>
		<category><![CDATA[into the woods]]></category>
		<category><![CDATA[modern design]]></category>
		<category><![CDATA[modern house]]></category>
		<category><![CDATA[move to the woods]]></category>
		<category><![CDATA[nature]]></category>
		<category><![CDATA[Pike Place Market]]></category>
		<category><![CDATA[remodel]]></category>
		<category><![CDATA[rural]]></category>
		<category><![CDATA[rural life]]></category>
		<category><![CDATA[seattle]]></category>
		<category><![CDATA[suburban]]></category>
		<category><![CDATA[urban]]></category>
		<category><![CDATA[uwajimaya]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=5064</guid>
		<description><![CDATA[In the spirit of pursuing things that matter in the new year, I’ve been distilling my priorities. I am the type of person whose home reflects the state of her inner monologue. If my home is clean and orderly, so is my head and heart. I can work, cook, and generally have a more positive [...]]]></description>
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		<slash:comments>42</slash:comments>
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		<title>Failure: Marrow-Poached Lobster Tail with Beet Risotto, Wilted Amaranth &amp; Citrus Crème Fraiche</title>
		<link>http://www.saltyseattle.com/2010/09/marrow-poached-lobster-tail-beet-risotto-amaranth-citrus-creme-fraiche/</link>
		<comments>http://www.saltyseattle.com/2010/09/marrow-poached-lobster-tail-beet-risotto-amaranth-citrus-creme-fraiche/#comments</comments>
		<pubDate>Mon, 06 Sep 2010 18:38:16 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[amaranth]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[beef]]></category>
		<category><![CDATA[beet]]></category>
		<category><![CDATA[bone]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[lobster]]></category>
		<category><![CDATA[marrow]]></category>
		<category><![CDATA[parisienne]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[uwajimaya]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1449</guid>
		<description><![CDATA[Honestly, what the hell was I thinking? I would love for you to think that every plate to grace my table is a triumph of gastronomic proportions, but I would be lying, dear readers. This meal was onesuch dinner that I F-ed up big time. I’m laughing now, but it took me a couple of [...]]]></description>
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		<slash:comments>18</slash:comments>
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		<title>Rambutan Gelato</title>
		<link>http://www.saltyseattle.com/2010/05/rambutan-gelato/</link>
		<comments>http://www.saltyseattle.com/2010/05/rambutan-gelato/#comments</comments>
		<pubDate>Mon, 24 May 2010 14:47:58 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Sweet]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[lychee]]></category>
		<category><![CDATA[rambutan]]></category>
		<category><![CDATA[sorbet]]></category>
		<category><![CDATA[uwajimaya]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1107</guid>
		<description><![CDATA[  I&#8217;ve been on a frozen, sweet kick lately in my posts, but then, that&#8217;s what springtime is all about. Don&#8217;t worry, I&#8217;m sure we&#8217;ll see the return of pasta and duck eggs very soon.  I am a lucky girl. Imagine stumbling upon a ripe, succulent basket of rambutans in Seattle in May. It happened [...]]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Spicy Tuna on Crispy Rice</title>
		<link>http://www.saltyseattle.com/2010/04/crispy-rice-spicy-tuna/</link>
		<comments>http://www.saltyseattle.com/2010/04/crispy-rice-spicy-tuna/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 16:31:04 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[ahi]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[crispy]]></category>
		<category><![CDATA[katsuya]]></category>
		<category><![CDATA[kewpie]]></category>
		<category><![CDATA[koi]]></category>
		<category><![CDATA[ninja]]></category>
		<category><![CDATA[rice]]></category>
		<category><![CDATA[spicy]]></category>
		<category><![CDATA[sushi]]></category>
		<category><![CDATA[tamari]]></category>
		<category><![CDATA[tobiko]]></category>
		<category><![CDATA[tuna]]></category>
		<category><![CDATA[uwajimaya]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=1006</guid>
		<description><![CDATA[  The VERY BEST THING about sushi in soCal is crispy rice topped with spicy tuna.  This is a non-debatable definitive fact.  I don’t know who originally invented this divinely-inspired dish, but it can be found at sushi-spots-in-the-know from Santa Monica to San Bernardino (ok, maybe not San Bernardino), Costa Mesa to Culver City.  If [...]]]></description>
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		<slash:comments>21</slash:comments>
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		<title>Minted Dungeness Crab Cakes with Lemongrass Kaffir Sake Beurre Blanc</title>
		<link>http://www.saltyseattle.com/2009/12/minted-dungeness-crab-cakes-with-lemongrass-kaffir-sake-beurre-blanc/</link>
		<comments>http://www.saltyseattle.com/2009/12/minted-dungeness-crab-cakes-with-lemongrass-kaffir-sake-beurre-blanc/#comments</comments>
		<pubDate>Wed, 09 Dec 2009 19:10:57 +0000</pubDate>
		<dc:creator>Linda</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[beurre blanc]]></category>
		<category><![CDATA[crab cakes]]></category>
		<category><![CDATA[duck eggs]]></category>
		<category><![CDATA[dungeness crab]]></category>
		<category><![CDATA[kaffir lime]]></category>
		<category><![CDATA[lemongrass]]></category>
		<category><![CDATA[lime leaf]]></category>
		<category><![CDATA[lime leaves]]></category>
		<category><![CDATA[mayonnaise]]></category>
		<category><![CDATA[mint]]></category>
		<category><![CDATA[pea sprouts]]></category>
		<category><![CDATA[sake]]></category>
		<category><![CDATA[uwajimaya]]></category>

		<guid isPermaLink="false">http://www.saltyseattle.com/?p=637</guid>
		<description><![CDATA[  Dungeness crab cakes on pea sprouts with lemongrass kaffir sake beurre blanc When daddy’s away, mama will play, you’d better believe it!  Jonas high-tailed it to Japan for work last week and left Bentley and I to our own devices.  The first thing I taught Bentley to do was jump on the bed. Every [...]]]></description>
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		<slash:comments>11</slash:comments>
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