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	<title>From Scratch &#187; bread</title>
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	<link>http://foodpluspolitics.com</link>
	<description>Recipes from scratch and a lot of chatter about food ( plus a little about politics )</description>
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		<title>Buttermilk walnut bread</title>
		<link>http://foodpluspolitics.com/2009/11/19/buttermilk-walnut-bread/</link>
		<comments>http://foodpluspolitics.com/2009/11/19/buttermilk-walnut-bread/#comments</comments>
		<pubDate>Thu, 19 Nov 2009 13:09:15 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[healthy recipes]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4850</guid>
		<description><![CDATA[
In my perpetual but futile quest to duplicate my mother&#8217;s acclaimed stuffing, where forks went first after saying Grace, I created this bread recipe for stuffings and dressings but it&#8217;s wonderful any time. It&#8217;s especially tasty for sandwiches. The crumb is sturdy but tender, thanks to the buttermilk, so it&#8217;s easy to slice. It uses [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Reading labels: stuffing mixes</title>
		<link>http://foodpluspolitics.com/2009/11/17/reading-labels-stuffing-mixes/</link>
		<comments>http://foodpluspolitics.com/2009/11/17/reading-labels-stuffing-mixes/#comments</comments>
		<pubDate>Tue, 17 Nov 2009 15:56:22 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[consumerism]]></category>
		<category><![CDATA[health]]></category>
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		<category><![CDATA[Reading labels]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4832</guid>
		<description><![CDATA[Let me emphasize at the start that I&#8217;m NOT in any way suggesting people not use these products, nor do I look askance at anyone who does. I totally get their appeal and convenience, which led me to discover some eye-openers on the packages a few years ago. I like knowing what&#8217;s in packages; nobody [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>How to: preserve and proof yeast</title>
		<link>http://foodpluspolitics.com/2009/11/05/how-to-preserve-and-proof-yeast/</link>
		<comments>http://foodpluspolitics.com/2009/11/05/how-to-preserve-and-proof-yeast/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 13:37:15 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[bread]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4686</guid>
		<description><![CDATA[Most people who get hooked on baking with yeast eventually buy it in bulk, whether online, from a local coop, a members-only warehouse store or even a friendly bakery if their town is lucky enough to still have a real one and not the typical par-baked and from-a-mix bake shops in supermarkets. Yeast is expensive [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Make ahead Thanksgiving</title>
		<link>http://foodpluspolitics.com/2009/11/04/make-ahead-thanksgiving/</link>
		<comments>http://foodpluspolitics.com/2009/11/04/make-ahead-thanksgiving/#comments</comments>
		<pubDate>Wed, 04 Nov 2009 15:23:32 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[baking]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4676</guid>
		<description><![CDATA[The big day is three weeks from tomorrow. I always try to make ahead some of a large or special meal and Thanksgiving is the Super Bowl of cooking. No way I&#8217;m waiting till the day before to start.
Some of the recipes here are designed for make-ahead or lend themselves to it, and I invite [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Tomatoes and basil bruschetta</title>
		<link>http://foodpluspolitics.com/2009/06/19/tomatoes-and-basil-bruschetta/</link>
		<comments>http://foodpluspolitics.com/2009/06/19/tomatoes-and-basil-bruschetta/#comments</comments>
		<pubDate>Fri, 19 Jun 2009 11:07:19 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[meatless]]></category>
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		<category><![CDATA[vegetables]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=3922</guid>
		<description><![CDATA[The word &#8220;bruschetta&#8221; is from the Italian bruscare, which means &#8220;to roast over coals.&#8221; We Americans tend to call this mixture of tomatoes and fresh basil bruschetta, but we&#8217;re wrong when we do and I think something is gained in our botched translation. When I order bruschetta in a restaurant I get thick, toasted baguette [...]]]></description>
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		<slash:comments>5</slash:comments>
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