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	<title>RadioGastronomy &#187; Parsley</title>
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	<link>http://radiogastronomy.com</link>
	<description>The table as the gravitational center of our lives.</description>
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		<title>Fattoush (Lebanese Peasant Salad with Pita Croutons)</title>
		<link>http://radiogastronomy.com/2012/03/15/fattoush-lebanese-peasant-salad-with-pita-croutons/</link>
		<comments>http://radiogastronomy.com/2012/03/15/fattoush-lebanese-peasant-salad-with-pita-croutons/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 15:35:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Bell Pepper]]></category>
		<category><![CDATA[Cider Vinegar]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Green Onion]]></category>
		<category><![CDATA[Green Pepper]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Lettuce]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Mezze]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Pita]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[Pomegranate Molasses]]></category>
		<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Radish]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Romaine]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Scallion]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Sumac]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetable]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5834</guid>
		<description><![CDATA["A salad is not a meal.  It is a style." -Feisty, chain-smoking New York-based writer, humorist, and iconic trend-setter Fran Lebowitz]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2012/03/15/fattoush-lebanese-peasant-salad-with-pita-croutons/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Falafel</title>
		<link>http://radiogastronomy.com/2012/03/11/falafel/</link>
		<comments>http://radiogastronomy.com/2012/03/11/falafel/#comments</comments>
		<pubDate>Sun, 11 Mar 2012 22:01:06 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Legumes]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Chick Pea]]></category>
		<category><![CDATA[Chickpea]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Falafel]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Fried]]></category>
		<category><![CDATA[Garbanzo]]></category>
		<category><![CDATA[Gluten-Free]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[Legume]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Mezze]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5836</guid>
		<description><![CDATA["Can I have a falafel with hot sauce, a side order of babaganouj, and a seltzer, please?" -90's indie darling Parker Posey in Daisy Von Scherler Mayer's 1995 nightlife comedy Party Girl]]></description>
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		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>Tuna, White Bean, &amp; Tomato Salad with Meyer Lemon &amp; Fresh Herbs</title>
		<link>http://radiogastronomy.com/2012/01/10/tuna-white-bean-tomato-salad-with-meyer-lemon-fresh-herbs/</link>
		<comments>http://radiogastronomy.com/2012/01/10/tuna-white-bean-tomato-salad-with-meyer-lemon-fresh-herbs/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 21:32:33 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[One-Dish Meals]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Albacore]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Bonito del Norte]]></category>
		<category><![CDATA[Cannelini]]></category>
		<category><![CDATA[Caper]]></category>
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		<category><![CDATA[Easter]]></category>
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		<category><![CDATA[Grape Tomato]]></category>
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		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Meyer Lemon]]></category>
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		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Tuna]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5351</guid>
		<description><![CDATA["I have to quit these peas.  Peas are no good for me, I better try corn or beans.”  -Stephen King, American master of horror, fantasy, and suspenseful writing, in his best-selling 1994 novel Insomnia]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2012/01/10/tuna-white-bean-tomato-salad-with-meyer-lemon-fresh-herbs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potage Au Cresson (French-Style Watercress Soup)</title>
		<link>http://radiogastronomy.com/2011/12/13/potage-au-cresson-french-style-watercress-soup/</link>
		<comments>http://radiogastronomy.com/2011/12/13/potage-au-cresson-french-style-watercress-soup/#comments</comments>
		<pubDate>Tue, 13 Dec 2011 18:47:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[Leek]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetable Stock]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Watercress]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5222</guid>
		<description><![CDATA["We have so much in common, we both love soup and snow peas, we love the outdoors, and talking and not talking.  We could not talk or talk forever and still find things to not talk about." -Actress Jennifer Coolidge as voluptuous trophy wife Sherri Ann Cabot in Christopher Guest's hilarious mockumentary Best In Show]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/12/13/potage-au-cresson-french-style-watercress-soup/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Short Rib Hash with Tri-Color Potatoes &amp; Poached Egg</title>
		<link>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/</link>
		<comments>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/#comments</comments>
		<pubDate>Sat, 10 Dec 2011 05:44:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Poached Egg]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Short Rib]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=5009</guid>
		<description><![CDATA["Only dull people are brilliant at breakfast." -Oscar Wilde, 19th century Irish trouble-maker, playwright, author, and style icon]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/12/10/short-rib-hash-with-tri-color-potatoes-poached-egg/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Babaganouj (Lebanese Eggplant Purée)</title>
		<link>http://radiogastronomy.com/2011/08/31/babaganouj-lebanese-eggplant-puree/</link>
		<comments>http://radiogastronomy.com/2011/08/31/babaganouj-lebanese-eggplant-puree/#comments</comments>
		<pubDate>Wed, 31 Aug 2011 20:37:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Chile Powder]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Dip]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Greek Yogurt]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Mezze]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pignoli]]></category>
		<category><![CDATA[Pine Nut]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spread]]></category>
		<category><![CDATA[Sumac]]></category>
		<category><![CDATA[Tahini]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yogurt]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4551</guid>
		<description><![CDATA["Very well, I will marry you if you promise not to make me eat eggplant." -Colombian author Gabriel García Márquez in his celebrated examination of the complexities involved in matters of the heart, Love In The Time Of Cholera]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/08/31/babaganouj-lebanese-eggplant-puree/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classic Spaghetti Alle Vongole</title>
		<link>http://radiogastronomy.com/2011/08/16/classic-spaghetti-alle-vongole/</link>
		<comments>http://radiogastronomy.com/2011/08/16/classic-spaghetti-alle-vongole/#comments</comments>
		<pubDate>Wed, 17 Aug 2011 02:48:04 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta & Noodles]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Clam]]></category>
		<category><![CDATA[Classic]]></category>
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		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pinot Grigio]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Red Pepper Flakes]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spaghetti]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4110</guid>
		<description><![CDATA["Yes the world may stop and the world may spin.  It's all the same to the clam." -The brilliant and prolific children's book author (among other things) Shel Silverstein, from his beloved collection A Light In The Attic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/08/16/classic-spaghetti-alle-vongole/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Feta &amp; Roasted Red Pepper Spread with Olive Oil, Fresh Parsley, &amp; Black Salt</title>
		<link>http://radiogastronomy.com/2011/08/09/feta-roasted-red-pepper-spread-with-olive-oil-fresh-parsley-black-salt/</link>
		<comments>http://radiogastronomy.com/2011/08/09/feta-roasted-red-pepper-spread-with-olive-oil-fresh-parsley-black-salt/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 01:01:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Black Salt]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Dip]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[Fleur De Sel]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Red Pepper Flakes]]></category>
		<category><![CDATA[Roasted Red Pepper]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Spicy]]></category>
		<category><![CDATA[Spread]]></category>
		<category><![CDATA[Superbowl]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4221</guid>
		<description><![CDATA["It's not everyone that can say that he has had cholera three times, and cured himself by living on red pepper and brandy." -Arthur Conan Doyle, Scottish doctor, writer, and creator of fictional detective Sherlock Holmes]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/08/09/feta-roasted-red-pepper-spread-with-olive-oil-fresh-parsley-black-salt/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aromatic Moroccan-Style Lamb Meatballs</title>
		<link>http://radiogastronomy.com/2011/07/07/aromatic-moroccan-style-lamb-meatballs/</link>
		<comments>http://radiogastronomy.com/2011/07/07/aromatic-moroccan-style-lamb-meatballs/#comments</comments>
		<pubDate>Thu, 07 Jul 2011 21:53:38 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Lamb]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Easter]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Hors D'Oeuvre]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Meatball]]></category>
		<category><![CDATA[Mint]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Paprika]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Party]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Spiced]]></category>
		<category><![CDATA[Superbowl]]></category>
		<category><![CDATA[Tapas]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=4225</guid>
		<description><![CDATA["All these years I've been petting lambs when I should have been shoving them in my mouth." -Noted Scientologist, stock car enthusiast, and voice actress Nancy Cartwright as her most famous character, the eternally mischievous and lovable Bart Simpson]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/07/07/aromatic-moroccan-style-lamb-meatballs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Besugo a la Madrileña (Sea Bream in the Style of Madrid)</title>
		<link>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/</link>
		<comments>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/#comments</comments>
		<pubDate>Sat, 12 Mar 2011 19:40:49 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Bream]]></category>
		<category><![CDATA[Dorade]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Paprika]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Porgy]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Bream]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[Spanish]]></category>
		<category><![CDATA[White Wine]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3964</guid>
		<description><![CDATA["Give a man a fish, and he will eat for a day.  Teach him how to fish, and he will sit in a boat and drink beer all day." -George Carlin, American comedian, potty-mouth, and mentor-from-the-future]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/03/12/besugo-a-la-madrilena-sea-bream-in-the-style-of-madrid/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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