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	<title>RadioGastronomy &#187; Parsley</title>
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	<link>http://radiogastronomy.com</link>
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		<title>Pissaladiére</title>
		<link>http://radiogastronomy.com/2010/07/25/pissaladiere/</link>
		<comments>http://radiogastronomy.com/2010/07/25/pissaladiere/#comments</comments>
		<pubDate>Sun, 25 Jul 2010 20:08:39 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Black Olive]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Oil-Cured Olive]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Provence]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2711</guid>
		<description><![CDATA["It was a meal that we shall never forget; more accurately, it was several meals that we shall never forget, because it went beyond the gastronomic frontiers of anything we had ever experienced, both in quantity and length. It started with homemade pizza - not one, but three: anchovy, mushroom, and cheese, and it was obligatory to have a slice of each." -Peter Mayle, British writer and ex-advertising industry drone, in his famous book A Year in Provence]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/07/25/pissaladiere/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Ragoût of Rabbit with Hand-Rolled Sweet Potato Gnocchi, Shiitake Mushrooms, &amp; Pan Jus</title>
		<link>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/</link>
		<comments>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/#comments</comments>
		<pubDate>Sat, 15 May 2010 02:47:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Rabbit]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Gnocchi]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Potato]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Russet Potato]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shiitake]]></category>
		<category><![CDATA[Sweet Potato]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2144</guid>
		<description><![CDATA["Ideas are like rabbits. You get a couple and learn how to handle them, and pretty soon you have a dozen." -John Steinbeck, American novelist and writer of one of my most all-time most favoritest books (I have a lot of those), East of Eden]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/14/ragout-of-rabbit-with-hand-rolled-sweet-potato-gnocchi-shiitake-mushrooms-pan-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Herb-Baked Eggs with Creamy Sorrel Sauce</title>
		<link>http://radiogastronomy.com/2010/05/07/herb-baked-eggs-with-creamy-sorrel-sauce/</link>
		<comments>http://radiogastronomy.com/2010/05/07/herb-baked-eggs-with-creamy-sorrel-sauce/#comments</comments>
		<pubDate>Sat, 08 May 2010 03:33:31 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[The Garden]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garden]]></category>
		<category><![CDATA[Heavy Cream]]></category>
		<category><![CDATA[Herb]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Sauce]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Sorrel]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1866</guid>
		<description><![CDATA["Man is the only creature that consumes without producing. He does not give milk, he does not lay eggs, he is too weak to pull the plough, he cannot run fast enough to catch rabbits. Yet he is lord of all the animals." -George Orwell, brilliant English dystopian writer and socio-political critic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/07/herb-baked-eggs-with-creamy-sorrel-sauce/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Mt. Olympus Sandwiches</title>
		<link>http://radiogastronomy.com/2010/05/03/mt-olympus-sandwiches/</link>
		<comments>http://radiogastronomy.com/2010/05/03/mt-olympus-sandwiches/#comments</comments>
		<pubDate>Mon, 03 May 2010 19:21:24 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Sandwiches]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Bread]]></category>
		<category><![CDATA[Chickpea]]></category>
		<category><![CDATA[Ciabatta]]></category>
		<category><![CDATA[Cucumber]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[Garbanzo]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Grape Tomato]]></category>
		<category><![CDATA[Greek]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Kalamata Olive]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Red Wine Vinegar]]></category>
		<category><![CDATA[Romaine]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Sandwich]]></category>
		<category><![CDATA[Spring]]></category>
		<category><![CDATA[Summer]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yellow Pepper]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2018</guid>
		<description><![CDATA["I believe that all anyone really wants in life is to sit in peace &#038; eat a sandwich." -American writer &#038; actress Tina Fey as alter-ego Liz Lemon on NBC's 30 Rock]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/05/03/mt-olympus-sandwiches/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spiced Braised Lamb Shank with CousCous</title>
		<link>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/</link>
		<comments>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/#comments</comments>
		<pubDate>Mon, 26 Apr 2010 01:32:18 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Braised]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Chive]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Clove]]></category>
		<category><![CDATA[CousCous]]></category>
		<category><![CDATA[Cumin]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pignoli]]></category>
		<category><![CDATA[Pine Nut]]></category>
		<category><![CDATA[Red Wine]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Veal Stock]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1579</guid>
		<description><![CDATA["On my fifth trip to France I limited myself to the words and phrases that people actually use....Things began to come together, and I went from speaking like an evil baby to speaking like a hillbilly. "Is thems the thoughts of cows?" I'd ask the butcher, pointing to the calves' brains displayed in the front window. "I want me some lamb chop with handles on 'em." -David Sedaris, American story-teller and frequent NPR contributor, in his year 2000 essay collection Me Talk Pretty One Day]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/25/spiced-braised-lamb-shank-with-couscous/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Pickled Red Cabbage &amp; Asian Pear Salad with Poppyseeds</title>
		<link>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/</link>
		<comments>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/#comments</comments>
		<pubDate>Wed, 21 Apr 2010 20:14:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Salads]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Allspice]]></category>
		<category><![CDATA[Apple Cider Vinegar]]></category>
		<category><![CDATA[Asian Pear]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Cabbage]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Clove]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Mustard Seed]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pickled]]></category>
		<category><![CDATA[Poppyseed]]></category>
		<category><![CDATA[Preserved]]></category>
		<category><![CDATA[Red Cabbage]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vinegar]]></category>
		<category><![CDATA[White Wine Vinegar]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1765</guid>
		<description><![CDATA["The time has come,' the walrus said, 'to talk of many things:  of shoes and ships and sealing wax - of cabbages and kings." -Lewis Carroll, British author, clergyman, mathematician, and photographer, from his classic book Through the Looking Glass]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/04/21/pickled-red-cabbage-asian-pear-salad-with-poppyseeds/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Homemade Pizza with Green Olive Tapenade &amp; Buffalo Mozzarella</title>
		<link>http://radiogastronomy.com/2010/03/23/homemade-pizza-with-green-olive-tapenade-buffalo-mozzarella/</link>
		<comments>http://radiogastronomy.com/2010/03/23/homemade-pizza-with-green-olive-tapenade-buffalo-mozzarella/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 04:05:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breads]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Anchovy Paste]]></category>
		<category><![CDATA[Buffalo Mozzarella]]></category>
		<category><![CDATA[Caper]]></category>
		<category><![CDATA[Fleur De Sel]]></category>
		<category><![CDATA[Green Olive]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Olive]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pizza]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Sea Salt]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yeast]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1581</guid>
		<description><![CDATA["Being in this band in the early 1980's made you feel like you were part of a pizza." -Roger Taylor, drummer of English 80's superband Duran Duran]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/03/23/homemade-pizza-with-green-olive-tapenade-buffalo-mozzarella/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Baked Mac &amp; Cheese with Herbed Panko Topping &amp; Fresh Tomato</title>
		<link>http://radiogastronomy.com/2010/03/16/baked-mac-cheese-with-herbed-panko-topping-fresh-tomato/</link>
		<comments>http://radiogastronomy.com/2010/03/16/baked-mac-cheese-with-herbed-panko-topping-fresh-tomato/#comments</comments>
		<pubDate>Tue, 16 Mar 2010 05:44:25 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Side Dishes & Accompaniments]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cavatappi]]></category>
		<category><![CDATA[Cheddar]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Gruyere]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Parmigiano Reggiano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1039</guid>
		<description><![CDATA["He puts some MacAttack Mac &#038; Cheese in the microwave and dons headphones and takes out a video game so he won't be bored during the forty seconds it takes his lunch to cook." -George Saunders, awesome American writer/satirist, from his 2006 short story collection In Persuasion Nation]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/03/16/baked-mac-cheese-with-herbed-panko-topping-fresh-tomato/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Bacon-Wrapped Roulade of Veal stuffed with Caramelized Onions, Dried Cherries, Brioche Breadcrumbs, &amp; Herbs, Laird&#8217;s Applejack Jus</title>
		<link>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/</link>
		<comments>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 19:07:50 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
		<category><![CDATA[Recipe Box]]></category>
		<category><![CDATA[Veal]]></category>
		<category><![CDATA[Applejack]]></category>
		<category><![CDATA[Austrian]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Brandy]]></category>
		<category><![CDATA[Breadcrumb]]></category>
		<category><![CDATA[Brioche]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Cherry]]></category>
		<category><![CDATA[Cognac]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dad]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Jus]]></category>
		<category><![CDATA[Laird's Applejack]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Roulade]]></category>
		<category><![CDATA[Savory]]></category>
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		<category><![CDATA[Veal Stock]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1406</guid>
		<description><![CDATA["Mmmmm.....unexplained bacon." -Homer Simpson, Renaissance (Every)Man, beer guzzler, patriarch of The Simpsons family, and die-hard bacon fanatic]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/02/01/bacon-wrapped-roulade-of-veal-stuffed-with-caramelized-onions-dried-cherries-brioche-breadcrumbs-herbs-lairds-applejack-jus/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Curried Zucchini Apple Soup with Yogurt &amp; Pomegranate Seeds</title>
		<link>http://radiogastronomy.com/2010/01/24/curried-zucchini-apple-soup-with-yogurt-pomegranate-seeds/</link>
		<comments>http://radiogastronomy.com/2010/01/24/curried-zucchini-apple-soup-with-yogurt-pomegranate-seeds/#comments</comments>
		<pubDate>Mon, 25 Jan 2010 02:28:26 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Curry]]></category>
		<category><![CDATA[Exotic]]></category>
		<category><![CDATA[FCI]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Pomegranate]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yogurt]]></category>
		<category><![CDATA[Zucchini]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=1338</guid>
		<description><![CDATA["Only the pure of heart can make good soup." -Ludwig van Beethoven, prolific and influential German composer/badass of the late 1700's.  Neither severe tinnitus nor total deafness stopped him from creating some of the most beautiful music the world has ever known.]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/01/24/curried-zucchini-apple-soup-with-yogurt-pomegranate-seeds/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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