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	<title>RadioGastronomy &#187; Thyme</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>Lemony Chicken Stew with Dill Dumplings</title>
		<link>http://radiogastronomy.com/2012/04/16/lemony-chicken-stew-with-dill-dumplings/</link>
		<comments>http://radiogastronomy.com/2012/04/16/lemony-chicken-stew-with-dill-dumplings/#comments</comments>
		<pubDate>Mon, 16 Apr 2012 19:31:12 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[One-Dish Meals]]></category>
		<category><![CDATA[Poultry]]></category>
		<category><![CDATA[Stocks, Soups, & Stews]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[Baking Powder]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Carrot]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Chicken Stock]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Dumpling]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Flour]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Lemon]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Milk]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Pea]]></category>
		<category><![CDATA[Sherry]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Stew]]></category>
		<category><![CDATA[Supper]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=6078</guid>
		<description><![CDATA["I am the emperor, and I want dumplings." -Holy Roman Emperor Ferdinand I, fiercely Catholic leader of much of Central &#038; Eastern Europe during the late 1500's]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2012/04/16/lemony-chicken-stew-with-dill-dumplings/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Classed-Up Tuna Noodle Casserole</title>
		<link>http://radiogastronomy.com/2012/02/27/classed-up-tuna-noodle-casserole/</link>
		<comments>http://radiogastronomy.com/2012/02/27/classed-up-tuna-noodle-casserole/#comments</comments>
		<pubDate>Mon, 27 Feb 2012 21:04:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Family Heirlooms]]></category>
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		<category><![CDATA[Pasta & Noodles]]></category>
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		<category><![CDATA[The Table]]></category>
		<category><![CDATA[American]]></category>
		<category><![CDATA[Bonito del Norte]]></category>
		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Casserole]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Celery]]></category>
		<category><![CDATA[Classic]]></category>
		<category><![CDATA[Comfort Food]]></category>
		<category><![CDATA[Cremini]]></category>
		<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Egg Noodle]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Kid-Friendly]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Mid-Western]]></category>
		<category><![CDATA[Mushroom]]></category>
		<category><![CDATA[Noodle]]></category>
		<category><![CDATA[Nutmeg]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Panko]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Shallot]]></category>
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		<category><![CDATA[Supper]]></category>
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		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3879</guid>
		<description><![CDATA["Here, taste my tuna casserole and tell me if I put in too much hot fudge." -Legendary American film-maker Woody Allen as Larry Lipton in his 1993 film Manhattan Murder Mystery]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2012/02/27/classed-up-tuna-noodle-casserole/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Buttermilk Scones with Apple, Cheddar, &amp; Thyme</title>
		<link>http://radiogastronomy.com/2011/10/06/buttermilk-scones-with-apple-cheddar-thyme/</link>
		<comments>http://radiogastronomy.com/2011/10/06/buttermilk-scones-with-apple-cheddar-thyme/#comments</comments>
		<pubDate>Thu, 06 Oct 2011 17:36:14 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Holidays]]></category>
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		<category><![CDATA[Thanksgiving]]></category>
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		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Baked]]></category>
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		<category><![CDATA[Fall]]></category>
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		<guid isPermaLink="false">http://radiogastronomy.com/?p=4707</guid>
		<description><![CDATA[“Anyone who has declared someone else to be an idiot, a bad apple, is annoyed when it turns out in the end that he isn't.” -Friedrich Nietzsche, German existentialist, nihilist, and polymath]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/10/06/buttermilk-scones-with-apple-cheddar-thyme/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Fried Eggs with Feta-Creamed Spinach, Tomato Confit, &amp; Dill-Onion Crumbs</title>
		<link>http://radiogastronomy.com/2011/02/19/fried-eggs-with-feta-creamed-spinach-tomato-confit-dill-onion-crumbs/</link>
		<comments>http://radiogastronomy.com/2011/02/19/fried-eggs-with-feta-creamed-spinach-tomato-confit-dill-onion-crumbs/#comments</comments>
		<pubDate>Sat, 19 Feb 2011 05:16:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Breakfast & Brunch]]></category>
		<category><![CDATA[Eggs]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Bechamel]]></category>
		<category><![CDATA[Breadcrumb]]></category>
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		<category><![CDATA[Butter]]></category>
		<category><![CDATA[Cayenne]]></category>
		<category><![CDATA[Dijon Mustard]]></category>
		<category><![CDATA[Dill]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[Fried Egg]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Grape Tomato]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Light]]></category>
		<category><![CDATA[Low-Carb]]></category>
		<category><![CDATA[Main Course]]></category>
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		<category><![CDATA[Mustard]]></category>
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		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Red Onion]]></category>
		<category><![CDATA[Red Pepper]]></category>
		<category><![CDATA[Roux]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Spinach]]></category>
		<category><![CDATA[Thyme]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3895</guid>
		<description><![CDATA["The hen is the egg's way of making another egg."  -Victorian-era thinker, amateur evolutionist, utopian, and writer Samuel Butler]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2011/02/19/fried-eggs-with-feta-creamed-spinach-tomato-confit-dill-onion-crumbs/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Garlic Confit</title>
		<link>http://radiogastronomy.com/2010/12/09/garlic-confit/</link>
		<comments>http://radiogastronomy.com/2010/12/09/garlic-confit/#comments</comments>
		<pubDate>Thu, 09 Dec 2010 23:12:15 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Charcuterie]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Food Gifts]]></category>
		<category><![CDATA[Sauces, Dips, & Condiments]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Chile de Arbol]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Confit]]></category>
		<category><![CDATA[Easy]]></category>
		<category><![CDATA[Fast]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Gift]]></category>
		<category><![CDATA[Healthy]]></category>
		<category><![CDATA[Holiday]]></category>
		<category><![CDATA[Infused]]></category>
		<category><![CDATA[Larder]]></category>
		<category><![CDATA[Olive Oil]]></category>
		<category><![CDATA[Preserved]]></category>
		<category><![CDATA[Quick]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Simple]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3565</guid>
		<description><![CDATA["I think that what we actually need, of course, is a little more dirt on the seat of our pants as we sit on the front stoop &#038; talk to our neighbors once again, enjoying the type of summer day where the smell of garlic travels slightly faster than the speed of sound." -Harvey Milk, revolutionary American politician &#038; first openly gay man ever to be elected to public office in the state of California]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/12/09/garlic-confit/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Stilton, Walnut, &amp; Thyme Crackers</title>
		<link>http://radiogastronomy.com/2010/10/26/stilton-walnut-thyme-crackers/</link>
		<comments>http://radiogastronomy.com/2010/10/26/stilton-walnut-thyme-crackers/#comments</comments>
		<pubDate>Tue, 26 Oct 2010 22:56:11 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Appetizers, Hors D'Oeuvres, & Canapes]]></category>
		<category><![CDATA[Baked Goods]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Appetizer]]></category>
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		<category><![CDATA[Baked]]></category>
		<category><![CDATA[Baked Good]]></category>
		<category><![CDATA[Black Pepper]]></category>
		<category><![CDATA[Blue Cheese]]></category>
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		<category><![CDATA[Cracker]]></category>
		<category><![CDATA[Easter]]></category>
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		<category><![CDATA[Stilton]]></category>
		<category><![CDATA[Superbowl]]></category>
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		<category><![CDATA[Walnut]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=3201</guid>
		<description><![CDATA["Sometimes I think that boy's cheese done slid right off his cracker!" -Melinda Mickens, shape-shifting deadbeat birth mother of Sam Merlotte, in HBO's campy, sexy vampire drama True Blood]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/10/26/stilton-walnut-thyme-crackers/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Guinness-Braised Short Ribs</title>
		<link>http://radiogastronomy.com/2010/09/28/guinness-braised-short-ribs/</link>
		<comments>http://radiogastronomy.com/2010/09/28/guinness-braised-short-ribs/#comments</comments>
		<pubDate>Tue, 28 Sep 2010 23:48:52 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[RadioGastronomy Favorites]]></category>
		<category><![CDATA[The Table]]></category>
		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Bay Leaf]]></category>
		<category><![CDATA[Beer]]></category>
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		<category><![CDATA[Coriander]]></category>
		<category><![CDATA[Cumin]]></category>
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		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[Fall]]></category>
		<category><![CDATA[Garlic]]></category>
		<category><![CDATA[Ground Mustard]]></category>
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		<category><![CDATA[Juniper Berry]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Onion]]></category>
		<category><![CDATA[Paprika]]></category>
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		<category><![CDATA[Pepper]]></category>
		<category><![CDATA[Savory]]></category>
		<category><![CDATA[Short Rib]]></category>
		<category><![CDATA[St. Patrick's Day]]></category>
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		<category><![CDATA[Tomato Paste]]></category>
		<category><![CDATA[Winter]]></category>

		<guid isPermaLink="false">http://radiogastronomy.com/?p=2814</guid>
		<description><![CDATA["Ribs?  Great.....why don't you just kick the dentures out of my mouth?"  -Late American actress Estelle Getty as pint-sized Sicilian pistol Sophia Petrillo on the brilliant 80's sitcom The Golden Girls]]></description>
		<wfw:commentRss>http://radiogastronomy.com/2010/09/28/guinness-braised-short-ribs/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<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[Pizzas]]></category>
		<category><![CDATA[Seafood & Shellfish]]></category>
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		<category><![CDATA[Anchovy]]></category>
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		<category><![CDATA[Dough]]></category>
		<category><![CDATA[Entrée]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Lunch]]></category>
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		<category><![CDATA[Oil-Cured Olive]]></category>
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		<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 & Noodles]]></category>
		<category><![CDATA[Rabbit]]></category>
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		<category><![CDATA[Autumn]]></category>
		<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Bay Leaf]]></category>
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		<category><![CDATA[Cognac]]></category>
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		<category><![CDATA[Russet Potato]]></category>
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		<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[Sauces, Dips, & Condiments]]></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>
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