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  </channel><item rdf:about="http://motherskitchen.blogspot.com/2012/08/ann-arbor-old-german-restaurant-potato.html">
    <title>Mother's Kitchen: Ann Arbor Old German Restaurant Potato Salad</title>
    <dc:date>2013-01-29T22:34:21+00:00</dc:date>
    <link>http://motherskitchen.blogspot.com/2012/08/ann-arbor-old-german-restaurant-potato.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[via @momskitchen a recreation of the Old German's potato salad  #annarbor #recipe]]></description>
<dc:subject>annarbor recipe food recipes old-german german potato-salad kartoffelsalat</dc:subject>
<dc:source>https://twitter.com/</dc:source>
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<item rdf:about="http://vielmetti.typepad.com/vacuum/2009/02/how-twitter-and-gopher-were-born-or-why-you-should-make-it-work-on-the-worst-system-first.html">
    <title>How twitter and gopher were born, (or) why you should make it work on the worst system first - Vacuum</title>
    <dc:date>2011-01-06T16:16:16+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2009/02/how-twitter-and-gopher-were-born-or-why-you-should-make-it-work-on-the-worst-system-first.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA["We took the Usenet (the Internet's newsgroup system) cookbook and put that into it," says McCahill. "That was the first thing - so first the Gopher was serving recipes up. We figured everybody ate, and it was a good way of illustrating what full-text searching could do."

If you were looking for recipes with eggplant, you simply typed in the word and the application would locate every eggplant reference - a dazzling capability in 1991.

]]></description>
<dc:subject>usenet recipes gopher eggplant twitter</dc:subject>
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<item rdf:about="http://www.monahansseafood.com/blog/2010/06/fresh-narragansett-squid-are-now-in-season%E2%80%94throughout-the-summer/">
    <title>Monahan's Seafood Market  – Fresh Narragansett Squid are now in season—throughout the summer!</title>
    <dc:date>2010-06-04T16:19:30+00:00</dc:date>
    <link>http://www.monahansseafood.com/blog/2010/06/fresh-narragansett-squid-are-now-in-season%E2%80%94throughout-the-summer/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Everything you could ever possibly want to know about #squid #recipes and preparation: ]]></description>
<dc:subject>#squid #recipes squid recipes</dc:subject>
<dc:source>https://twitter.com/</dc:source>
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<item rdf:about="http://mykoreankitchen.com/2007/02/08/seasoned-acorn-jelly-dotori-muk-muchim/">
    <title>Seasoned Acorn Jelly (Dotori Muk Muchim) at My Korean Kitchen</title>
    <dc:date>2009-06-03T20:29:35+00:00</dc:date>
    <link>http://mykoreankitchen.com/2007/02/08/seasoned-acorn-jelly-dotori-muk-muchim/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[In my memory, I don’t think I liked the seasoned acorn jelly that much because of its bitter taste, but now I love it, it is like an adult appreciates good food more than a child. It has a slightly bitter taste from the acorn jelly and a slightly sweet and salty taste from the sauce, which I love, and this recipe is like that.
]]></description>
<dc:subject>food recipes vegetarian korea acorn</dc:subject>
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<item rdf:about="http://www.backwoodshome.com/articles2/clay79.html">
    <title>Harvesting the wild: acorns by Jackie Clay Issue #79</title>
    <dc:date>2009-06-03T19:54:18+00:00</dc:date>
    <link>http://www.backwoodshome.com/articles2/clay79.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[When all are done, get out your food grinder. Put a fine knife on the grinder and run the shelled acorns through it. This makes a coarse meal. Place this in a large crock or glass bowl. Then add boiling water to cover and let stand an hour. Drain and throw away the brownish, unappetizing water. Repeat. Then taste the meal. It should have a bit of a bitter tang, then taste sweet as you chew a piece. Continue leaching out the tannin as long as necessary.
]]></description>
<dc:subject>food howto recipes simplicity foraging acorn oaks survival</dc:subject>
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<item rdf:about="http://www.mypapercrane.com/blog/?p=953">
    <title>My Paper Crane</title>
    <dc:date>2009-06-03T19:48:00+00:00</dc:date>
    <link>http://www.mypapercrane.com/blog/?p=953</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[My friend Katie told me about a recipe she found for making acorn cookies. I’ve been excited to try them and found a recipe and changed it a little last night. The kids and I shaped the acorns, dipped the tops in chocolate, and then rolled them in ground walnuts. I added some finely ground coffee beans in with the walnuts for a coffee/walnut sort of flavor. The kids preferred their cookies just dipped in chocolate. If you have a nut allergy or just don’t like nuts you could try crushed cookies or something similar.
]]></description>
<dc:subject>recipes recipe cookies acorn</dc:subject>
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<item rdf:about="http://dspace.dial.pipex.com/town/lane/kal69/shop/pages/isbn613.htm">
    <title>Rhubarbaria - recipes for rhubarb</title>
    <dc:date>2009-06-01T18:18:24+00:00</dc:date>
    <link>http://dspace.dial.pipex.com/town/lane/kal69/shop/pages/isbn613.htm</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Mary Prior has compiled an anthology of recipes ancient and modern that highlight rhubarb. It first came to us as a medicine but has successfully naturalized as a culinary favourite. Drawing on the cuisines of England, Scotland, Scandinavia and other parts of northern Europe, America and New Zealand, she provides a rhubarbaric dish for every occasion. There is particular emphasis on recipes from Shetland, because the author spends half the year on the islands and rhubarb has a special place in Shetland’s cookery.
]]></description>
<dc:subject>rhubarb books recipes shetland</dc:subject>
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<item rdf:about="http://www.kitchenchick.com/2009/05/rhubarb-galette.html">
    <title>Kitchen Chick: Galette of Rhubarb</title>
    <dc:date>2009-06-01T01:57:46+00:00</dc:date>
    <link>http://www.kitchenchick.com/2009/05/rhubarb-galette.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Strawberries and rhubarb are the classic pairing that everyone knows about, but in Michigan, rhubarb is ready well before strawberry season. I wanted to find a simple recipe that used only rhubarb, but oddly so many of my cookbooks don't feature rhubarb-only dessert recipes.
]]></description>
<dc:subject>rhubarb recipes galette</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:0f2a004a78e0/</dc:identifier>
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<item rdf:about="http://splendidtable.publicradio.org/recipes/drink_rhubarbarita.shtml">
    <title>Rhubarbarita: The Splendid Table Recipe Box</title>
    <dc:date>2009-06-01T01:55:32+00:00</dc:date>
    <link>http://splendidtable.publicradio.org/recipes/drink_rhubarbarita.shtml</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[On top of the ice, pour equal amounts of rhubarb juice and a tasty tequila like Patron Gold. I suggest that this is not the moment to be shy or to go light
]]></description>
<dc:subject>recipes drink rhubarb cocktails</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:9f10dfeb9f21/</dc:identifier>
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<item rdf:about="http://www.rhubarbinfo.com/">
    <title>The Rhubarb Compendium, Table of contents</title>
    <dc:date>2009-06-01T01:52:16+00:00</dc:date>
    <link>http://www.rhubarbinfo.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Rhubarb  is an wonderful plant, with many uses and application. a rhubarb plantSince June 1994 these web pages have been available to anyone interested in gaining an understanding and appreciation of this fine vegetable. This compendium is a collection of rhubarb information from many sources. Some of the information is from world wide web pages or postings to various news groups (rec.gardens, rec.food.cooking, rec.food.recipes), some is from my own personal rhubarb growing experience, and some has been directly contributed by friends, associates, and visitors to The Rhubarb Compendium.
]]></description>
<dc:subject>recipes rhubarb rabarber reference howto party-like-its-1994</dc:subject>
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<item rdf:about="http://www.farmersalmanac.com/recipes/a/what_can_you_do_with_an_armful_of_rhubarb">
    <title>Recipes :: What can you do with an armful of rhubarb? :: Farmers' Almanac</title>
    <dc:date>2009-05-31T22:44:04+00:00</dc:date>
    <link>http://www.farmersalmanac.com/recipes/a/what_can_you_do_with_an_armful_of_rhubarb</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Those who are self-conscious about using white crystal sugar can blend rhubarb with raisins, dates, prunes, honey, maple syrup, and even molasses. Consider other sour foods such as lemons, vinegar, sorrel, and sour cream. They make wonderful sweet and sour combinations: lemonade, chutneys, pickles, sweet and sour spareribs, Chinese hot and sour soup. Try substituting rhubarb, either raw, cooked, or as strained juice, in some of these dishes. Why not rhubarbade or rhubarb chutney?
]]></description>
<dc:subject>rhubarb recipes sour-foods</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:809e3775e49c/</dc:identifier>
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</item>
<item rdf:about="http://pinoycook.net/pork-chops-with-blueberries-bracioli-ai-mirtilli/">
    <title>Pork Chops With Blueberries (Bracioli Ai Mirtilli) | Global cooking | Home-cooking rocks!</title>
    <dc:date>2009-05-31T06:33:57+00:00</dc:date>
    <link>http://pinoycook.net/pork-chops-with-blueberries-bracioli-ai-mirtilli/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a very simple recipe for pork chops cooked in blueberry sauce.  should work for a lot of other meats
]]></description>
<dc:subject>blueberry recipes pork the-other-blue-meat</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:24ee2ddf0951/</dc:identifier>
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</item>
<item rdf:about="http://vegandad.blogspot.com/">
    <title>V e g a n D a d</title>
    <dc:date>2008-12-28T06:39:46+00:00</dc:date>
    <link>http://vegandad.blogspot.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[When you have kids, supper has to be on the table every night. And when you are a vegan, the drive-thru, the deli counter, and TV dinners/frozen convenience foods are not an option. So, you do the best you can. This blog is a record of what my family eats. It's not always a totally complete meal, not always photogenic, and sometimes it's leftovers. But, it is a realistic look at a vegan family in a northern Ontario city that is not always vegan-friendly.
]]></description>
<dc:subject>blog food recipes recipe vegetarian vegan daily dad parenting</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:3a2165319d82/</dc:identifier>
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<item rdf:about="http://bookweb.kinokuniya.co.jp/htmy/1882792963.html">
    <title>Recipes of the Old German Restaurant : And Other Traditional German Recipes: 紀伊國屋書店BookWeb</title>
    <dc:date>2008-12-11T20:19:28+00:00</dc:date>
    <link>http://bookweb.kinokuniya.co.jp/htmy/1882792963.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Gekochte Kartoffelklosse                       44(1)
    Kaese Spatzen                                  44(5)
    Kaesespaetzle                                  49
    Kartoffelpfannkuchen
]]></description>
<dc:subject>annarbor michigan food recipes old-german german recipe oldgerman</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:db04dd0bf550/</dc:identifier>
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<item rdf:about="http://blog.vegcooking.com/2008/09/spiced_potatoes.php">
    <title>VegCooking Blog : Archives : Spanish Style Home Fries</title>
    <dc:date>2008-12-09T06:38:41+00:00</dc:date>
    <link>http://blog.vegcooking.com/2008/09/spiced_potatoes.php</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Most home fries recipes I've seen contain just a few basic ingredients, like salt, pepper, oil, garlic, and onions, but this one uses other ingredients that are more common to Spanish cuisine—paprika, parsley, and turmeric. OK, saffron is technically the ingredient common to Spanish cuisine, and turmeric is just an inexpensive way to cheat.
]]></description>
<dc:subject>food recipes recipe baking culture cooking vegan vegetarian technique vegetables potatoes spain paprika potato fries mmm-fries would-you-like-fries-with-that</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f89ec45cdec6/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:paprika"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potato"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:fries"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mmm-fries"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:would-you-like-fries-with-that"/>
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</item>
<item rdf:about="http://orgjunkie.com/menu-plan-monday">
    <title>I’m an Organizing Junkie » Menu Plan Monday</title>
    <dc:date>2008-12-08T03:44:35+00:00</dc:date>
    <link>http://orgjunkie.com/menu-plan-monday</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I’m an Organizing Junkie is home to Menu Plan Monday. I truly believe that menu planning is one of the best places to start in your quest to get organized. Each week over 200 ladies share what’s on their menus for the week and we’d love to have you join us! It’s a wonderful opportunity to keep your menu planning efforts on track week after week not to mention the many great ideas and recipes that come from reading the menus of the many other participants.
]]></description>
<dc:subject>food lifehacks recipes organization cooking planning menu menu-planning menu-plan-monday</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:589a51fac1c4/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:organization"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:planning"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:menu-plan-monday"/>
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</item>
<item rdf:about="http://www.aadl.org/cat/seek/record=b1304510">
    <title>Artisan bread in five minutes a day : the discovery that revolutionizes home baking / Jeff Hertzberg and Zoe Francois ; photography by Mark Luinenburg</title>
    <dc:date>2008-12-07T01:16:33+00:00</dc:date>
    <link>http://www.aadl.org/cat/seek/record=b1304510</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a no-knead bread book; gotta read it because it's on hold.
]]></description>
<dc:subject>baking bread no-knead food cooking recipes cookbook</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:439e3a93c5cc/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:no-knead"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
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</item>
<item rdf:about="http://www.culinate.com/articles/our_table/the_ultimate_budget_meal">
    <title>Rice and bean favorites — The ultimate budget meal :: by Kim Carlson :: Culinate</title>
    <dc:date>2008-11-18T01:06:16+00:00</dc:date>
    <link>http://www.culinate.com/articles/our_table/the_ultimate_budget_meal</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a bunch of rice and beans recipes
]]></description>
<dc:subject>food rice recipes recipe cooking frugal beans</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:288c552b389b/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:frugal"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:beans"/>
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</item>
<item rdf:about="http://mennonitegirlscancook.blogspot.com/">
    <title>Mennonite girls can cook</title>
    <dc:date>2008-11-13T20:12:05+00:00</dc:date>
    <link>http://mennonitegirlscancook.blogspot.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Welcome to our Mennonite recipe cooking blog. We hope you enjoy the pictures and the recipes as much as we have enjoyed sharing them with you. Our hospitality has extended to this forum of sharing what we have learned in our own kitchens.
]]></description>
<dc:subject>food recipes recipe cooking mennonite baking cookies</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2188803f75a8/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mennonite"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cookies"/>
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</item>
<item rdf:about="http://www.recipezaar.com/Korean-Pumpkin-Soup-75538">
    <title>Korean Pumpkin Soup Recipe | Recipezaar</title>
    <dc:date>2008-11-13T03:04:16+00:00</dc:date>
    <link>http://www.recipezaar.com/Korean-Pumpkin-Soup-75538</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[This is one of my favorite Korean dishes, with a lovely sweet flavor and creamy texture, and this version is absolutely divine! It's exactly like the "hobakjuk" at the local porridge shop, and the proprietress is going to be missing me now that I know how easy this is to make!
]]></description>
<dc:subject>korean food recipe recipes pumpkin hobakjuk juk soup</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2cb37535c62d/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pumpkin"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hobakjuk"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:juk"/>
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</item>
<item rdf:about="http://thefarmersmarketer.com/squash_101_-_enchiladas.html">
    <title>Squash 101 - Enchiladas | The Farmer's Marketer</title>
    <dc:date>2008-11-08T22:22:34+00:00</dc:date>
    <link>http://thefarmersmarketer.com/squash_101_-_enchiladas.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[So those six squashes in the cupboard? I baked them all at once (saving energy), and with the fillings made squash enchiladas, added some squash to thicken a red lentil soup and put the rest in the freezer for the dark days of January. The other best quality of winter squash? Its warm golden color - a reminder that summer may one day come again. 


Once again, the inspiration for this dish was everything in the farm share box.  Martha suggested the tomatillo sauce to go with the squash enchilada, but said a red enchilada sauce could also work. The tomatillo sauce was delicious!
]]></description>
<dc:subject>food recipe recipes squash delicata fall october november ubifarm via:kimbayer</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:aac5e7a6726a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:delicata"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:october"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:november"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:ubifarm"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:kimbayer"/>
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</item>
<item rdf:about="http://query.nytimes.com/gst/fullpage.html?sec=travel&amp;res=9A0DE4DB1031F93AA25752C0A960948260">
    <title>FARE OF THE COUNTRY; ITALY'S POLENTA: MORE THAN MUSH - New York Times</title>
    <dc:date>2008-11-03T15:54:30+00:00</dc:date>
    <link>http://query.nytimes.com/gst/fullpage.html?sec=travel&amp;res=9A0DE4DB1031F93AA25752C0A960948260</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Polenta has long conquered the Venetian plain that stretches from the Alpine foothills to the Adriatic Sea and has made inroads into other areas in northern Italy, Lombardy and Piedmont. It is popular also in the Slovenia region of Yugoslavia and in Austria's Tyrol. A polenta-like cornmeal dish, mamaliga, is fancied by the peasants in Rumania. The Italian nickname for polenta eaters, polentoni, not an ethnic slur, applies above all to the inhabitants of the Friuli region northeast of Venice, where the city of Udine is the administrative and cultural center.
]]></description>
<dc:subject>polenta food polentoni recipe recipes italy</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:acd0a8edb510/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:polentoni"/>
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</item>
<item rdf:about="http://www.post-gazette.com/food/20000622polenta1.asp">
    <title>Polenta: Centuries-old Italian dish a proud link to a pleasant past</title>
    <dc:date>2008-11-03T15:51:06+00:00</dc:date>
    <link>http://www.post-gazette.com/food/20000622polenta1.asp</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Since the early 1700s, polenta and beans had nourished peasants and laborers. Not simply a food, polenta consoled the family, soothed it, filled it up. For many Italians, it took post-World War II affluence to finally banish polenta as the mainstay of the diet. Even so, the Italians of the north still are often called polentoni,  or "polenta eaters."
]]></description>
<dc:subject>polenta polentoni food italian italy recipe recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:4c7c3b01f48f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:italian"/>
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</item>
<item rdf:about="http://vivelevegan.blogspot.com/2008/03/news-and-chews.html">
    <title>eat, drink &amp; be vegan: News and Chews</title>
    <dc:date>2008-11-01T21:31:11+00:00</dc:date>
    <link>http://vivelevegan.blogspot.com/2008/03/news-and-chews.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[The tofu bathes in a marinade of white wine, balsamic vinegar, olive oil, oregano, agave nectar sun-dried tomatoes, grapes (yes grapes!) and Moroccan dry olives. Do try to use these Moroccan dry olives, rather than kalamata or other olives. They lend a very distinctive taste that is superb in this dish. Also, do try to use organic grapes if at all possible. (they are part of the dirty dozen, remember). While the recipe calls for red grapes, I used organic green grapes this time, and they worked fine. Oh, and use 1/3 cup of grapes rather than 1/4, as per edits here. Serve it with a whole grain, or with roasted potatoes, or polenta. This is also a marvelous dish for those of you that cannot eat garlic and/or onions (I have heard from quite a few of you with this dietary restriction). Plenty of flavor in this dish with no garlic or onion to be found.
]]></description>
<dc:subject>food recipes vegan tofu wine olives oregano</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:5630be44f6f2/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tofu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:wine"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:olives"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:oregano"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://eggsonsunday.wordpress.com/2008/10/15/roasted-delicata-squash-stuffed-with-white-beans-greens-sage/">
    <title>Roasted Delicata Squash Stuffed with White Beans, Greens &amp; Sage « eggs on sunday</title>
    <dc:date>2008-11-01T19:28:07+00:00</dc:date>
    <link>http://eggsonsunday.wordpress.com/2008/10/15/roasted-delicata-squash-stuffed-with-white-beans-greens-sage/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I couldn’t resist sharing some pictures from the event with you here, as well as a recipe that I was inspired to create after the dinner: roasted delicata squash filled with a garlicky mixture of creamy white beans and sauteed greens, accented with autumn-y sage, dusted with a crispy topping of breadcrumbs and parmesan cheese.It was so, so delicious!
]]></description>
<dc:subject>food recipe recipes delicata sweet-dumping white-beans beans greens sage cheese stuffed-squash october november</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:25c3dc31c17f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:delicata"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:stuffed-squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:october"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:november"/>
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</item>
<item rdf:about="http://eggsonsunday.wordpress.com/2008/09/18/maple-roasted-apples-plums/">
    <title>Maple-Roasted Apples &amp; Plums « eggs on sunday</title>
    <dc:date>2008-11-01T19:25:45+00:00</dc:date>
    <link>http://eggsonsunday.wordpress.com/2008/09/18/maple-roasted-apples-plums/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[apples and plums roasted with maple syrup; or use this as a start for ideas of other things to go into apple-based desserts.
]]></description>
<dc:subject>apple plum food recipes recipe dessert maple-syrup september</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:efdccd482c27/</dc:identifier>
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</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2007/12/potato-pancakes.html">
    <title>Potato pancakes (Latkes) and apple sauce recipe</title>
    <dc:date>2008-11-01T19:24:21+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2007/12/potato-pancakes.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[apples are here in abundance in early november, which means it's time to make up an extra batch to freeze so that there's some for december
]]></description>
<dc:subject>apple applesauce recipe recipes food latkes potato-pancakes potatoes oil hanukah</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d4ea5484e23c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potato-pancakes"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:oil"/>
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</item>
<item rdf:about="http://lucullian.blogspot.com/2008/10/polenta.html">
    <title>Lucullian delights - an Italian experience: Polenta</title>
    <dc:date>2008-11-01T04:34:26+00:00</dc:date>
    <link>http://lucullian.blogspot.com/2008/10/polenta.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a nice recipe, and the comments have more winners - including a way to cook polenta in a rice cooker!
]]></description>
<dc:subject>recipes italian polenta theres-more-than-one-way-to-do-it</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ade00b6a16ff/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:polenta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:theres-more-than-one-way-to-do-it"/>
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</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2008/11/baked-polenta-no-stir-polenta-sounds-like-no-water-soup---possible-but-unlikely.html">
    <title>Baked Polenta: &quot;no-stir polenta sounds like no-water soup - possible but unlikely&quot;</title>
    <dc:date>2008-11-01T04:21:05+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2008/11/baked-polenta-no-stir-polenta-sounds-like-no-water-soup---possible-but-unlikely.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[pour 4c boiling water over 1c polenta in an 8x8 pan, bake in 425 degree oven, stirring once or twice but not more than that until done.  season w/salt, pepper, and anything else you might want to add.
]]></description>
<dc:subject>polenta food recipe recipes italian baked-polenta no-stir-polenta</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:6d760dca4a0f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baked-polenta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:no-stir-polenta"/>
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</item>
<item rdf:about="http://www.sonic.net/~alden/NoodlesRice.html">
    <title>Cook's Thesaurus: Asian Rice Noodles</title>
    <dc:date>2008-11-01T03:24:17+00:00</dc:date>
    <link>http://www.sonic.net/~alden/NoodlesRice.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[rice noodles  = rice-flour noodles   Equivalents:  Four ounces fresh rice noodles = 1 ounce dried  Notes:   Rice noodles are made with rice flour, and are especially popular in Southeast Asia.   It's easy to find dried rice noodles in large supermarkets, but you'll probably have to visit an Asian market to find them fresh.   Rice noodles should be soaked in hot water before using.  When they're soft and transparent, drain them and ...
]]></description>
<dc:subject>food recipes rice-noodles vermicelli bun noodles</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:1f975b915a54/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rice-noodles"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vermicelli"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bun"/>
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</item>
<item rdf:about="http://hungrycravings.blogspot.com/2008/10/cheater-method.html">
    <title>Hungry Cravings: Cheater Method</title>
    <dc:date>2008-10-31T22:06:49+00:00</dc:date>
    <link>http://hungrycravings.blogspot.com/2008/10/cheater-method.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I love warm, comforting polenta, but I don’t like making it the traditional way. I don’t know about you, but I have better things to do than whisk the lava-like mixture constantly for 15 minutes or more. So I’ve devised an easy cheater method, which involves the oven and only an occasional stir.
]]></description>
<dc:subject>polenta recipe recipes not-like-the-family-made lets-hope-it-works</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:59b0df0fe0e5/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:not-like-the-family-made"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:lets-hope-it-works"/>
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</item>
<item rdf:about="http://orangette.blogspot.com/2008/10/pleasantly-sogged.html">
    <title>Orangette: Pleasantly sogged</title>
    <dc:date>2008-10-29T20:23:35+00:00</dc:date>
    <link>http://orangette.blogspot.com/2008/10/pleasantly-sogged.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[In fact, what the waiter set down in front of me a few minutes later was the closest I have ever come, in a restaurant, to my ideal lunch. It was a wide soup bowl - the type my mother calls a cream soup bowl - and in it was a beautifully sloppy pile of kale, stewed into tenderness in a clear, fragrant broth. Beneath the kale was a generous slice of country bread, happily soaking up the aforementioned broth, and atop it all sat a fried egg, waiting to loose its yolk onto the greens below. It wasn’t rocket science, but it was everything I love about Zuni Café: unpretentious, perfectly pitched, and utterly ballsy in its plainness. The best part was, of course, that it was delicious. The kale was sweet and earthy, the egg mellow and rich, and the bread soft, comforting, pleasantly sogged.
]]></description>
<dc:subject>food kale recipes recipe egg toast food-and-toast-in-a-dish via:kateremenwait</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:0dff8a1de7d9/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:kale"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:kateremenwait"/>
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</item>
<item rdf:about="http://www.doriegreenspan.com/dorie_greenspan/2008/09/pumpkin-packed-with-bread-and-cheese-a-recipe-in-progress.html">
    <title>DORIE GREENSPAN: Pumpkin, Packed with Bread and Cheese: A Recipe in Progress</title>
    <dc:date>2008-10-25T21:08:58+00:00</dc:date>
    <link>http://www.doriegreenspan.com/dorie_greenspan/2008/09/pumpkin-packed-with-bread-and-cheese-a-recipe-in-progress.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[As I mentioned, I bought my first pumpkin of the season last week and this is what Idid with it: I hollowed it out and stuffed it with bread cubes, cheese, garlic and cream, slid it into the oven to bake until everything under the cap bubbled away merrily and then served it for lunch.
]]></description>
<dc:subject>food recipes recipe pumpkin squash bread cheese</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e6e3b49c52e7/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pumpkin"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bread"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheese"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://everybodylikessandwiches.blogspot.com/2008/09/mac-daddy-apple-onion-and-cheddar-pizza.html">
    <title>everybody likes sandwiches: the mac daddy: apple, onion and cheddar pizza</title>
    <dc:date>2008-10-25T17:27:41+00:00</dc:date>
    <link>http://everybodylikessandwiches.blogspot.com/2008/09/mac-daddy-apple-onion-and-cheddar-pizza.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I kept the cheddar and apples, but did away with everything else and worked with what I had available. I caramelized a whack load of onions, threw on some salty capers along with some chewy sun dried tomatoes and a few dabs of pesto for good measure. The Johnny who?? This pizza was delicious.
]]></description>
<dc:subject>food recipes recipe apples pizza cheddar onion capers pesto</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:a2c7b848bb12/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:apples"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pizza"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheddar"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:onion"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:capers"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pesto"/>
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</item>
<item rdf:about="http://eatdrinkbetter.com/2008/05/05/leftover-beets-inspired-bahn-mi-recipe/">
    <title>Veggie Bahn Mi Recipe : Eat. Drink. Better.</title>
    <dc:date>2008-10-13T04:43:32+00:00</dc:date>
    <link>http://eatdrinkbetter.com/2008/05/05/leftover-beets-inspired-bahn-mi-recipe/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[To take the place of the liver pate, I used homemade hummus. The beat salad stood in for the usual daikon-and-carrot mixture. Instead of meat, I used some extra-firm, marinated tofu (a.k.a. the best tofu ever). The crusty baguette, veggies and tofu are all locally grown/made and picked up at the farmer’s market. Recipe after the jump:
]]></description>
<dc:subject>recipes cooking asian sandwiches vegetarian vietnamese bahn-mi tofu-hummus-pickle-sammich</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f2531c5a29e5/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:asian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sandwiches"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bahn-mi"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tofu-hummus-pickle-sammich"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://earthchicknits.wordpress.com/">
    <title>earthchicknits</title>
    <dc:date>2008-10-11T17:35:18+00:00</dc:date>
    <link>http://earthchicknits.wordpress.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[ann arbor / knitting / vegan recipe blog
]]></description>
<dc:subject>michigan annarbor knitting blog vegan food recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:b21a4b7049b6/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:michigan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:annarbor"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:knitting"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.ezrapoundcake.com/archives/521">
    <title>Ezra Pound Cake » Blog Archive » My New BFF: Butternut Squash Risotto</title>
    <dc:date>2008-10-11T14:34:26+00:00</dc:date>
    <link>http://www.ezrapoundcake.com/archives/521</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[First, there are the sweet, peppery cubes of roasted butternut squash. Delicious on their own. But then you start simmering a little pot of chicken stock and sautéeing the pancetta and minced shallots in melted butter, and the smells mingling in the kitchen are nothing short of intoxicating. After about 10 minutes, you add the Arborio rice and a little champagne. (The recipe calls for dry white wine, but we are rich in champagne – one of the many benefits of getting married on New Year’s Eve.) And then you ask yourself, “What would Ina do?,” and pour yourself a glass.
]]></description>
<dc:subject>food recipes risotto squash champagne</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:7a82b9d08f51/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:risotto"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:champagne"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://siouxme.com/acorn.html">
    <title>Cooking With Acorns</title>
    <dc:date>2008-10-10T04:16:56+00:00</dc:date>
    <link>http://siouxme.com/acorn.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[There is first and foremost, the original recipe: AFTER THE ACORNS ARE **COMPLETELY DRY** & REMOVED FROM THEIR SHELLS, the Acorns are ground until the meal is so fine that "it will stick to the basket sifter" when it is turned upside down. When you have determined that you have ground the acorns to "primo" consistency, you must then leach it. This was traditionally accomplished (before we had woven cloth to work with) by building a mound of fine sand, near a spring or the river, and then scooping out the center. The meal you wished to leach was placed in the center of this mound and water poured over a clean cedar bough which was placed or held above the acorn meal. The tannin would leach out of the acorn meal and harmlessly down into the sand. When tasting it showed the tannin had been removed, the meal was carefully removed from its sand "colander" and put into a cooking basket.
]]></description>
<dc:subject>food recipes recipe cooking acorn</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f21e6410c874/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:acorn"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.jamieoliver.com/recipes/risotto/roast-squash-sage-chestnut-and-pancetta">
    <title>Jamie Oliver - Recipes - roast squash, sage, chestnut and pancetta risotto</title>
    <dc:date>2008-10-03T06:04:30+00:00</dc:date>
    <link>http://www.jamieoliver.com/recipes/risotto/roast-squash-sage-chestnut-and-pancetta</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash – it will be quite mushy but that’s fine. I go for half of it fine and half chunky. Add this to the risotto at the end of Stage 3. Carry on as normal through the basic recipe, season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
]]></description>
<dc:subject>food recipe recipes squash risotto via:osborn katie</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:c4cfa35d3cc1/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:squash"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:osborn"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:katie"/>
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</item>
<item rdf:about="http://thym-thym.blogspot.com/2007/03/rien-ne-se-jete-nothing-goes-to-waste.html">
    <title>64 sq ft kitchen: Rien ne se jete / Nothing goes to waste</title>
    <dc:date>2008-09-23T14:22:22+00:00</dc:date>
    <link>http://thym-thym.blogspot.com/2007/03/rien-ne-se-jete-nothing-goes-to-waste.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Lately, I learned how to make Candied Orange Peels which I am excited to share with you. I used to hate candied fruits peels; I found them too sweet, sometimes too gooey or too dry. But with this recipe I know that I will never go to back to buy candied fruits again. Because mine are so much better, with all modesty of course, and so easy to make.
]]></description>
<dc:subject>food recipe recipes candy mmm-candy candied-orange-peels candied-fruit</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:64dce9c1b83c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:candy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mmm-candy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:candied-orange-peels"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:candied-fruit"/>
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</item>
<item rdf:about="http://holybasil.wordpress.com/2008/06/30/weekly-salad-20-fresh-peas-with-lettuce/">
    <title>Weekly Salad 20: Fresh Peas with Lettuce « Hot.Sour.Salty.Sweet. And Umami</title>
    <dc:date>2008-09-23T14:21:07+00:00</dc:date>
    <link>http://holybasil.wordpress.com/2008/06/30/weekly-salad-20-fresh-peas-with-lettuce/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[With the green shells, I made a quick soup by cooking them with some chicken broth, one small peeled potato (to add body to the soup), one garlic clove, some onion, and S&P until soft. I blended the whole thing and strained it through a sieve. You can add a little milk or cream to the mix before serving. Nothing to waste - rien ne se jete.
]]></description>
<dc:subject>soup peas pea-shells nothing-to-waste rien-ne-se-jete food recipe recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2f5d77af521f/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:peas"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pea-shells"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nothing-to-waste"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rien-ne-se-jete"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-156-slow-roasted-tomatoes.html">
    <title>Day 156: Slow-Roasted Tomatoes ♥ | A Veggie Venture</title>
    <dc:date>2008-09-18T02:53:09+00:00</dc:date>
    <link>http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-156-slow-roasted-tomatoes.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[From mid-September through early October, the house was aromatic with a gentle tomato scent from 15 batches of Slow-Roasted Tomatoes.

Each batch was a little different. I played with oven temperature, oven time, a little oil and a lot of oil, fresh herbs and dried herbs. I even experimented with Fast-Roasted Tomatoes but quickly returned to these.
]]></description>
<dc:subject>recipes recipe vegan tomato tomatoes slow-food</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:4428aab9b341/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomato"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:slow-food"/>
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</item>
<item rdf:about="http://mattbites.typepad.com/mattbites/2008/09/down-the-hatch.html">
    <title>MattBites: Down The Hatch</title>
    <dc:date>2008-09-12T19:19:40+00:00</dc:date>
    <link>http://mattbites.typepad.com/mattbites/2008/09/down-the-hatch.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[During that trip one of my co-workers suggested we drive out and experience a Green Chile Cheeseburger. All you have to say is burger and I'm down for a food adventure, but little did I know this burger would remain in my memory for over 10 years.  She took us to the Bobcat Bite, a small outpost on Old Las Vegas Highway that's been open since 1953.  It was so utterly fantastic and perfect and I felt like I stumbled onto a movie or music video set. My co-worker Polly commanded us to order the green chile burger and of course the entire table obliged.
]]></description>
<dc:subject>food recipe recipes green-chile hatch-chile cheeseburger i-can-haz-cheezburger eats newmexico party-like-its-1953</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:476b7bdba489/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:green-chile"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hatch-chile"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheeseburger"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:i-can-haz-cheezburger"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:eats"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:newmexico"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:party-like-its-1953"/>
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</item>
<item rdf:about="http://bitsyskitchen.com/desserts53.html">
    <title>Balsamic Peaches | Dessert Recipes</title>
    <dc:date>2008-09-10T03:04:36+00:00</dc:date>
    <link>http://bitsyskitchen.com/desserts53.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Balsamic Peaches  6 peaches, peeled, pitted, and sliced into thick wedges 3 Tbsp (45 ml) balsamic vinegar 3 Tbsp (45 ml) brown sugar 1/2 tsp (2 ml) freshly ground pepper, or to taste  Combine all the ingredients in a non-metallic bowl and toss to combine. Chill in the refrigerator for 2 hours before serving. Serve with whipped cream or vanilla ice cream if desired.
]]></description>
<dc:subject>peaches balsamic recipes recipe thats-it-thats-the-whole-recipe sounds-delicious</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:b4cf61e8f7ae/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:thats-it-thats-the-whole-recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sounds-delicious"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.deliciousdays.com/archives/2008/06/03/strawberry-ice-cream-with-balsamic-vinegar/">
    <title>Strawberry ice cream with balsamic vinegar » delicious:days</title>
    <dc:date>2008-09-10T03:02:46+00:00</dc:date>
    <link>http://www.deliciousdays.com/archives/2008/06/03/strawberry-ice-cream-with-balsamic-vinegar/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[The million dollar question: Should I opt for a quick cream version or stick with a classic custard ice cream? I chose the latter. And quite rightly so! The custard version adds a complexity to the strawberry-balsamic flavor, that I'm not sure a simple cream version can live up to. Just make sure to use the best balsamic vinegar you can afford and not to add too much of it. The vinegar should accentuate the strawberry flavor nicely, but not suffocate it. Highly recommended for ice cream afficinados!
]]></description>
<dc:subject>food recipes recipe strawberry icecream vinegar balsamic inspired-by-stellae</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:9104b3f1e54b/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:strawberry"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:icecream"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:inspired-by-stellae"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.crystalerice.org/faq/recipes.htm">
    <title>Documento senza titolo</title>
    <dc:date>2008-09-07T22:41:21+00:00</dc:date>
    <link>http://www.crystalerice.org/faq/recipes.htm</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Anelletti alla Lodovico  This kind of pasta, shaped alike a ring for your finger, is quite difficult to be found, specially outside the Palermo-Trapani environment. Try to find any other kind which is easy to be placed in layers AND be able to "incorporate" some sauce within each individual (i.e. lasagne is not advisable).  Prepare an abundant thick tomato sauce with heavy flavour of basil. The "heavy" consistency is achieved by gently frying the onions with abundant carrots, always cut as small as possible. The sauce is ready when you are no longer able to distinguish pieces of onion, or carrot, or tomato…. Big samples of basil may finally be extracted if they were joined to the sauce as such (i.e. they will not "disappear")
]]></description>
<dc:subject>anelletti pasta recipe recipes food italy tomato basil</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e22792370012/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:italy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomato"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:basil"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://jessthomson.wordpress.com/2007/09/14/would-you-like-to-buy-an-o/">
    <title>Would you like to buy an O? « hogwash</title>
    <dc:date>2008-09-07T22:37:03+00:00</dc:date>
    <link>http://jessthomson.wordpress.com/2007/09/14/would-you-like-to-buy-an-o/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Road Trip Pasta Salad (PDF) Recipe 257 of 365  Here’s a colorful pasta salad, coated with a silky, creamy goat cheese dressing. It has all the qualities that make it a good snack for the road – you get your carbs and protein, plus a good smattering of fresh veggies, and you can eat it right out of the container with a spoon. It’s the kind of deeply satisfying concoction that makes you scoop up another bite before you’ve finished the one you’re chewing.
]]></description>
<dc:subject>anelletti food recipes recipe salad vegetables corn tomatoes basil pasta zucchini goatcheese spaghetti-o-for-grownups</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ad7a9ea1568c/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegetables"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:corn"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:basil"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pasta"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:zucchini"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:goatcheese"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:spaghetti-o-for-grownups"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://motherskitchen.blogspot.com/2006/04/pickled-eggs.html">
    <title>Mother's Kitchen: Pickled Eggs</title>
    <dc:date>2008-09-07T22:33:16+00:00</dc:date>
    <link>http://motherskitchen.blogspot.com/2006/04/pickled-eggs.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[In Houghton, where MTU is located. there is a bar called the B&B which is arguably the most famous pickled egg place in the U.P. It's located on M26 on the way to Ontonagon, but it is still in town. The bar features a sticky floor, an unleveled pool table with crooked cues, and is frequented by locals. The B&B used to serve a Wisconsin beer called "Gilt Edge", but it no longer exists. I think they serve Old Milwaukee in it's place. Back in the day, you could get a beer in a small pilsner glass (called a "shell" in Yooper speak) and a pickled egg for 80 cents. This was called a "boneless chicken dinner" by the locals. I know people that regularly make a pilgrimage to the B&B from downstate just for the pickled eggs, but I will save you the 500 miles each way by sharing their recipe that someone once gave me when I was a student.
]]></description>
<dc:subject>michigan houghton mtu michigan-tech eggs pickled-eggs recipe food recipes yooper beer cheap-beer boneless-chicken-dinner</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:85e4bf51f6a8/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mtu"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:michigan-tech"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pickled-eggs"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:yooper"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:beer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cheap-beer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:boneless-chicken-dinner"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://gothamist.com/2008/06/12/tomato_jam.php">
    <title>Gothamist: Save the Tomatoes Recipe: Tomato Jam</title>
    <dc:date>2008-08-27T18:57:37+00:00</dc:date>
    <link>http://gothamist.com/2008/06/12/tomato_jam.php</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[This tomato jam is adapted from a recipe for a Moroccan chicken tagine. Sweet and savory, this jam is best served with hearty entrees. It is not suitable for home canning, so please don't use this recipe to preserve your gorgeous summer tomatoes without adapting it to make sure the acidity level is high enough to keep it safe.
]]></description>
<dc:subject>cooking food recipes tomato tomatoes tomato-jam tagine</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:7b634cef1331/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomato"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomatoes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tomato-jam"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tagine"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://orangette.blogspot.com/2008/07/important-parts.html">
    <title>Orangette: The important parts / Apricot Tart</title>
    <dc:date>2008-08-27T11:43:56+00:00</dc:date>
    <link>http://orangette.blogspot.com/2008/07/important-parts.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I’ve made this pie dough recipe a dozen times now, easy, and it is the one that I am using in my book, and I really can’t say enough good things about it. It’s buttery and impossibly flaky and has yet to let me down, and on several occasions, it has even inspired perfectly sated people to beg for seconds. I don’t know about you, but that’s what I look for in a pie dough. Top it with some ripe, fragrant apricots, a little sugar, and a bit of salt, and you’re in business, as they say. In the heat of the oven, the dough goes golden, crisp, and toasty, and the apricots release their juices to mingle with the sugar, forming a glossy, sweet-tart glaze that settles under and around them. Cut into wedges and dolloped with crème fraîche, it’s the closest you can get to serving summer on a dessert plate. And when you run out of chocolate chip cookies, that’s not a bad idea.
]]></description>
<dc:subject>apricot apricots tart recipe recipes summer crust food fruit dessert cookbook pastry piecrust</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f9c69312af6a/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:apricots"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tart"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:summer"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:crust"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:fruit"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:dessert"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cookbook"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pastry"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:piecrust"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.capecodonline.com/apps/pbcs.dll/article?AID=/20070820/NEWS/708200306/-1/COMM10">
    <title>CapeCodTimes.com - Rose hips let jelly makers bloom</title>
    <dc:date>2008-08-19T03:01:31+00:00</dc:date>
    <link>http://www.capecodonline.com/apps/pbcs.dll/article?AID=/20070820/NEWS/708200306/-1/COMM10</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Edwards followed a recipe from "Putting Food By," a 1992 paperback cookbook by Janet C. Greene and others. Most recipes say to gather rose hips after they are sweetened by frost, but Edwards will be back at school by then.  After picking a quantity of rose hips, he removes the stem and green leaves and cuts the hips in half. He seeds them, using a lobster pick to remove seeds from the hip. The step is not necessary, but Edwards said it enhances the flavor. "When I didn't do that the first batch, I had a hell of a time straining all the juice out," Edwards said.  He covers the hips with water and boils them for 25 minutes.
]]></description>
<dc:subject>food recipe recipes rose-hips cape-cod jelly greene janet</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:a0830914bb35/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:rose-hips"/>
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</item>
<item rdf:about="http://www.guntheranderson.com/liqueurs/pomegran.htm">
    <title>Homemade Pomegranate Liqueur Recipe</title>
    <dc:date>2008-08-03T00:03:35+00:00</dc:date>
    <link>http://www.guntheranderson.com/liqueurs/pomegran.htm</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Finally one summer, my girlfriend brought me a present she found at a local yard sale. It's an old, aluminum orange press. Basically, it's a round bowl with a hinged pressing plate attached to a 12-inch lever arm. It's all made of thick, sturdy aluminum, and withstands the rigors of pomegranate pods admirably. Suddenly, and just in time for pomegranate season, we had a press sufficient for our needs. Two dozen pomegranates later, we had jars and jars of delicious pomegranate jelly, and a half a dozen jars of precious pomegranate experiments.

Those experiments were, as I always tell people to do, variations on the central theme.  I knew that my good pomegranate liqueur had a certain proportion of pomegranates, lemon peel, sugar and alcohol, but I wanted to me sure, and I wanted to undrestand some things about the seeds and skins.
]]></description>
<dc:subject>pomegranate food review recipes recipe diy fruit alcohol drinks liquor vodka liqueur when-life-gives-you-pomegranates</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:72a0ece2bb7b/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:review"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vodka"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:when-life-gives-you-pomegranates"/>
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</item>
<item rdf:about="http://www.mlive.com/food/index.ssf/2008/07/its_blueberry_season_bite_into.html">
    <title>It's blueberry season: Bite into a bit of paradise -</title>
    <dc:date>2008-08-02T23:59:34+00:00</dc:date>
    <link>http://www.mlive.com/food/index.ssf/2008/07/its_blueberry_season_bite_into.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[• Blueberry Haven, PO Box 752, Grand Haven, MI, (616) 915-7700; blueberry-haven.com

• Reenders Blueberry Farms, 9981 West Olive Road (US-31), West Olive, (616) 842-5238; reendersblueberryfarms.com. Hours are 8 a.m. to 6 p.m. Monday through Saturday.

• North American Blueberry Council, blueberry.org
]]></description>
<dc:subject>michigan blueberries grand-rapids west-olive grand-haven recipes food</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e589f2493caf/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:grand-rapids"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:west-olive"/>
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</item>
<item rdf:about="http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/">
    <title>fresh ricotta and red onion pizza | smitten kitchen</title>
    <dc:date>2008-08-01T20:18:18+00:00</dc:date>
    <link>http://smittenkitchen.com/2008/06/fresh-ricotta-and-red-onion-pizza/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[gives you the homemade ricotta recipe from the ny times plus a pizza recipe, yum
]]></description>
<dc:subject>blog food recipes recipe cooking cheese dairy ricotta pizza howto</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:d9e4070a9125/</dc:identifier>
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<item rdf:about="http://www.nytimes.com/2008/05/28/dining/28ricotta.html">
    <title>Suddenly, Ricotta’s A Big Cheese - NYTimes.com</title>
    <dc:date>2008-08-01T20:14:32+00:00</dc:date>
    <link>http://www.nytimes.com/2008/05/28/dining/28ricotta.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Last week I discovered a simple process for making a creamy, lush fresh cheese on the kitchen stove, starting with whole milk instead of whey. Lovers of Greek yogurt, crème fraîche and plain old sour cream will never look back after making ricotta at home with this technique: apply heat and little bit of acid to milk — whether grass-fed, organic or supermarket — and it separates with startling obedience into curds and whey. The “cheesemaker” has only to stand there with a ladle, a colander and some cheesecloth. Fifteen minutes’ wait produces fluffy ricotta cheese with a fresh milky flavor that no amount of cash can buy, even at New York’s remaining latticini, Italian cheese shops that make their own mozzarella and ricotta.
]]></description>
<dc:subject>ricotta cheese nytimes recipe recipes milk eat-local fight-the-worldwide-ricotta-shortage</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:f93e320337b7/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nytimes"/>
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<item rdf:about="http://blog.kitchenmage.com/2005/10/blueberry_haban.html">
    <title>kitchenmage: Blueberry Habanero Chutney (the recipe, finally)</title>
    <dc:date>2008-07-30T06:24:53+00:00</dc:date>
    <link>http://blog.kitchenmage.com/2005/10/blueberry_haban.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[a-hoo-ah
]]></description>
<dc:subject>blueberry habanero chutney recipe recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e349b05196b2/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:chutney"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://medcookingalaska.blogspot.com/">
    <title>Mediterranean Cooking in Alaska</title>
    <dc:date>2008-07-27T04:04:33+00:00</dc:date>
    <link>http://medcookingalaska.blogspot.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[on making Greek food with recipe ingredients readily available in Alaska (no mean feat)
]]></description>
<dc:subject>blog food northern recipes recipe alaska</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:c7ed4418ee08/</dc:identifier>
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</item>
<item rdf:about="http://thefarmersmarketer.com/huitlacoche.html">
    <title>Huitlacoche | The Farmer's Marketer</title>
    <dc:date>2008-07-26T13:56:32+00:00</dc:date>
    <link>http://thefarmersmarketer.com/huitlacoche.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Last Wednesday at the market I heard the Tantré folks saying they had some "Mexican truffles" and was excited to see huitlacoche on sale for the first time
]]></description>
<dc:subject>huitlacoche annarbor michigan farmers-market tantre ubifarm corn-smut a-fungus-among-us mushrooms fungi food recipe recipes</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:8224e0141fc0/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:huitlacoche"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:annarbor"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:michigan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:farmers-market"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:tantre"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:ubifarm"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:corn-smut"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:a-fungus-among-us"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mushrooms"/>
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</item>
<item rdf:about="http://scalzi.com/whatever/004492.html">
    <title>Whatever: How to Make a Schadenfreude Pie</title>
    <dc:date>2008-07-24T03:09:48+00:00</dc:date>
    <link>http://scalzi.com/whatever/004492.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[I wondered to myself, "what would Schadenfreude Pie taste like?" / My guess: Dark. Rich. And oh so bittersweet.

Schadenfreude pie,
Schadenfreude pie,
I think that I will get some,
If someone else would die.

With apologies to Dennis Lee.
]]></description>
<dc:subject>cooking recipe funny recipes sidebar schadenfreude pie joy-in-the-misfortune-of-others food writing desserts scalzi</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:5f9d4391639d/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:funny"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sidebar"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:schadenfreude"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:pie"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:joy-in-the-misfortune-of-others"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:writing"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:desserts"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:scalzi"/>
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</item>
<item rdf:about="http://marriedwithdinner.com/">
    <title>Married …with dinner</title>
    <dc:date>2008-07-23T02:52:52+00:00</dc:date>
    <link>http://marriedwithdinner.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[one part san francisco locavore, one part mixologist.  a nice foodie blog with lovely photos and good recipes
]]></description>
<dc:subject>alcohol blog cocktails cooking food recipe recipes sanfrancisco foodie via:metagrrrl</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:e8ff7d5042a3/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:alcohol"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:blog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cocktails"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:sanfrancisco"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:foodie"/>
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</item>
<item rdf:about="http://www.ideasinfood.com/ideas_in_food/2008/07/vacuum-sealed-cookie-dough.html">
    <title>IDEAS IN FOOD: Vacuum Sealed Cookie Dough</title>
    <dc:date>2008-07-17T13:05:49+00:00</dc:date>
    <link>http://www.ideasinfood.com/ideas_in_food/2008/07/vacuum-sealed-cookie-dough.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Perhaps if I vacuum sealed the cookie dough I could speed up the entire process and end up with better cookies in less time.
]]></description>
<dc:subject>recipe recipes vacuum cookies mmm-cookies v-is-for-vacuum-thats-good-enough-for-me howto baking</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:c8cd9a07d9b4/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vacuum"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cookies"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:mmm-cookies"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:v-is-for-vacuum-thats-good-enough-for-me"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:howto"/>
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</item>
<item rdf:about="http://a2eatwrite.blogspot.com/">
    <title>A2eatwrite</title>
    <dc:date>2008-07-11T04:27:48+00:00</dc:date>
    <link>http://a2eatwrite.blogspot.com/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[BECAUSE WRITING AND COOKING ARE BETTER THAN A LITTLE RED SPORTS CAR
]]></description>
<dc:subject>artist blog cooking recipes food eats annarbor michigan</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:af9417a3ab08/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:artist"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:blog"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:eats"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:annarbor"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:michigan"/>
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</item>
<item rdf:about="http://supervegan.com/blog/entry.php?id=1047">
    <title>SuperVegan - Holy Mother of God—Hannah Kaminsky’s a Friggin’ Genius!</title>
    <dc:date>2008-04-04T03:15:04+00:00</dc:date>
    <link>http://supervegan.com/blog/entry.php?id=1047</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[A very decidedly unvegan colleague practically hugged the life out of me after I shared a piece of Triple Threat Chocolate “Cheese” Cake with him. What better tool for vegan advocacy is there than tasty treats?
]]></description>
<dc:subject>baking cooking dessert recipes vegan food chocolate</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:7ea10c29ce92/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:baking"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:dessert"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:chocolate"/>
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</item>
<item rdf:about="http://www.nytimes.com/2008/02/13/dining/13incompatible.html?em&amp;ex=1203224400&amp;en=cf1cd3116b6693ab&amp;ei=5087%0A">
    <title>I Love You, but You Love Meat - New York Times</title>
    <dc:date>2008-02-15T21:37:33+00:00</dc:date>
    <link>http://www.nytimes.com/2008/02/13/dining/13incompatible.html?em&amp;ex=1203224400&amp;en=cf1cd3116b6693ab&amp;ei=5087%0A</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[who, like her, is an adventurous and omnivorous eater. Now, she said, she could not be happier. “A relationship is about giving and receiving, and he loves what I cook, and I love to cook for him,” she said.
]]></description>
<dc:subject>funny nyt food recipes diet omnivores-make-better-lovers</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:542110a2a78d/</dc:identifier>
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	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nyt"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:diet"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:omnivores-make-better-lovers"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://medcookingalaska.blogspot.com/2008/01/recipe-gigantes-in-savory-tomato-sauce.html">
    <title>Mediterranean Cooking in Alaska: Recipe: Gigantes in Savory Tomato Sauce (Γίγαντες Πλακί)</title>
    <dc:date>2008-02-14T16:03:17+00:00</dc:date>
    <link>http://medcookingalaska.blogspot.com/2008/01/recipe-gigantes-in-savory-tomato-sauce.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Gigantes and elephantes from the Kastoria, Florina, and Drama regions of Greece are recognized by the European Union as products of Protected Geographic Indication (PGI).
]]></description>
<dc:subject>beans recipes gigantes Γίγαντες Γίγαντες-Πλακί</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:9fa3727687b4/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:beans"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:gigantes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:Γίγαντες"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:Γίγαντες-Πλακί"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://www.laweekly.com/eat+drink/dining/the-bacon-wrapped-hot-dog-so-good-its-illegal/18276/">
    <title>LA Weekly - Eat+Drink - The Bacon-Wrapped Hot Dog: So Good It's Illegal - Daniel Hernandez - The Essential Online Resource for Los Angeles</title>
    <dc:date>2008-02-11T03:34:56+00:00</dc:date>
    <link>http://www.laweekly.com/eat+drink/dining/the-bacon-wrapped-hot-dog-so-good-its-illegal/18276/</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[You can smell one from blocks away. The grilled bacon, twisted around a wiener, is topped with grilled onions and a mountaintop of diced tomatoes, ketchup, mustard and mayonnaise. Then one whole grilled green poblano chile is plopped impossibly on top.
]]></description>
<dc:subject>awesome cuisine culture food law losangeles recipes bacon hotdog not-vegan so-very-not-vegan la</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:b21bca1237c9/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:awesome"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cuisine"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:culture"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:law"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:losangeles"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:bacon"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:hotdog"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:not-vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:so-very-not-vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:la"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://allrecipes.com/Recipe/Easy-Indian-Style-Okra/Detail.aspx">
    <title>Easy Indian Style Okra - Allrecipes</title>
    <dc:date>2008-01-15T06:28:47+00:00</dc:date>
    <link>http://allrecipes.com/Recipe/Easy-Indian-Style-Okra/Detail.aspx</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[note to self: okra with indian spices, looks yummy.  ann arbor farmers market okra crop is august.  a potluck dish, perhaps?
]]></description>
<dc:subject>okra food recipes august ubifarm</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:324d77e2def1/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:okra"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:august"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:ubifarm"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://fumc-a2.org/kenya_recipes.cfm">
    <title>Kenya - Recipes - First United Methodist Church - Ann Arbor, Michigan</title>
    <dc:date>2008-01-04T13:54:14+00:00</dc:date>
    <link>http://fumc-a2.org/kenya_recipes.cfm</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[recipes from Kenya
]]></description>
<dc:subject>kenya recipe recipes food africa</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:89d45cb88042/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:kenya"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipe"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:africa"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://vielmetti.typepad.com/vacuum/2007/04/vegan_chocolate.html">
    <title>Vegan Chocolate Cake (Moosewood via Recipezaar, with changes)</title>
    <dc:date>2007-12-12T20:18:24+00:00</dc:date>
    <link>http://vielmetti.typepad.com/vacuum/2007/04/vegan_chocolate.html</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[every vegan loves to have a dessert they can eat, and the carnivores in the audience won't know the difference.  good holiday party food.
]]></description>
<dc:subject>cake chocolate recipes vegan vegetarian potluck nondairy party food</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:2f80182bb704/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cake"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:chocolate"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegan"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:vegetarian"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:potluck"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:nondairy"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:party"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
</rdf:Bag></taxo:topics>
</item>
<item rdf:about="http://twitter.com/cookbook">
    <title>Twitter / cookbook</title>
    <dc:date>2007-10-26T21:21:01+00:00</dc:date>
    <link>http://twitter.com/cookbook</link>
    <dc:creator>vielmetti</dc:creator><description><![CDATA[Oatmeal: 1c oats, 2c water, pinch salt.  Heat to boil, stir, cover, turn off heat, let sit 5min.  Eat with a spoonful of jam.
]]></description>
<dc:subject>twitter micro cookbook recipes via:revgeorge cooking food</dc:subject>
<dc:identifier>https://pinboard.in/u:vielmetti/b:ca1b9e3e9e13/</dc:identifier>
<taxo:topics><rdf:Bag>	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:twitter"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:micro"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cookbook"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:recipes"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:via:revgeorge"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:cooking"/>
	<rdf:li rdf:resource="https://pinboard.in/u:vielmetti/t:food"/>
</rdf:Bag></taxo:topics>
</item>
</rdf:RDF>