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	<title>From Scratch &#187; potatoes</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>Roasted seasoned mini potatoes</title>
		<link>http://foodpluspolitics.com/2009/11/09/roasted-seasoned-mini-potatoes/</link>
		<comments>http://foodpluspolitics.com/2009/11/09/roasted-seasoned-mini-potatoes/#comments</comments>
		<pubDate>Mon, 09 Nov 2009 14:51:40 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
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		<category><![CDATA[potatoes]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4745</guid>
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Aren&#8217;t they adorable? I know it&#8217;s not an adjective we usually use for potatoes, but when 26 of them fit comfortably in a standard coffee mug, there&#8217;s no other word.
These teeny taters are about the size of pearl onions or grape tomatoes. A few might be larger or smaller and you might even have a [...]]]></description>
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		<slash:comments>12</slash:comments>
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		<title>Vegetable curry with rice</title>
		<link>http://foodpluspolitics.com/2009/04/07/vegetable-curry-with-rice/</link>
		<comments>http://foodpluspolitics.com/2009/04/07/vegetable-curry-with-rice/#comments</comments>
		<pubDate>Tue, 07 Apr 2009 12:46:28 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
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		<category><![CDATA[potatoes]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=2797</guid>
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Just look at those colors. It&#8217;s true that we eat first with our eyes and this easy, economical recipe for curried vegetables is a treat for the eyes. There&#8217;s nothing bland about this, even over brown rice as we have here, and the recipe does double duty as a side dish when served without rice.
I [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>It&#8217;s thyme for oven fries</title>
		<link>http://foodpluspolitics.com/2009/03/30/herbed-oven-fries/</link>
		<comments>http://foodpluspolitics.com/2009/03/30/herbed-oven-fries/#comments</comments>
		<pubDate>Mon, 30 Mar 2009 10:30:05 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[recipes]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/?p=2664</guid>
		<description><![CDATA[As much as I love potatoes in general and fries in particular, I never worked oven fries into my regular rotation till a couple years ago. They were always more like soft, bland potato logs and flipping them once or twice while they baked was usually inconvenient. One day I cut them thin, added a [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>How to: make potato latkes</title>
		<link>http://foodpluspolitics.com/2008/12/18/how-to-make-potato-latkes/</link>
		<comments>http://foodpluspolitics.com/2008/12/18/how-to-make-potato-latkes/#comments</comments>
		<pubDate>Thu, 18 Dec 2008 06:00:35 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[Kosher]]></category>
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		<category><![CDATA[potatoes]]></category>
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		<guid isPermaLink="false">http://foodpluspolitics.com/2008/12/18/how-to-make-potato-latkes/</guid>
		<description><![CDATA[When I was learning how to make the addictive potato pancakes called latkes, traditional at Hanukkah, the man in my life was aghast when I dug out the food processor to shred the spuds and onion.
&#8220;Nooooo!&#8221; he said. &#8220;My grandmother always used a box grater.&#8221; And I replied: &#8220;If she&#8217;d had a processor, I bet [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Modern Irish stew</title>
		<link>http://foodpluspolitics.com/2008/11/18/modern-irish-stew/</link>
		<comments>http://foodpluspolitics.com/2008/11/18/modern-irish-stew/#comments</comments>
		<pubDate>Tue, 18 Nov 2008 07:42:36 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
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There&#8217;s nothing like several decades of prosperity to alter a dish, and while my Irish forebears would recognize the Irish Stew I enjoy today, they surely would think it&#8217;s very grand. What used to be a peasant meal has evolved, using finer ingredients and often, the classic French technique of mounting a sauce, adding a [...]]]></description>
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		<slash:comments>2</slash:comments>
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