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	<title>From Scratch &#187; side dishes</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>Carrot and dried cranberry salad</title>
		<link>http://foodpluspolitics.com/2009/11/16/carrot-and-dried-cranberry-salad/</link>
		<comments>http://foodpluspolitics.com/2009/11/16/carrot-and-dried-cranberry-salad/#comments</comments>
		<pubDate>Mon, 16 Nov 2009 13:16:34 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
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		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[carrots]]></category>
		<category><![CDATA[Christmas]]></category>
		<category><![CDATA[cranberries]]></category>
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		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4823</guid>
		<description><![CDATA[
The full name of this recipe is Carrot and Cranberry Salad with Fresh Ginger Dressing and wow, is it tasty. What&#8217;s more, the dressing has no oil and the whole recipe needs only five ingredients.
Bon Appétit printed the recipe in November&#8217;s roundup of Thanksgiving side dishes, calliing it a good counterpoint to the day&#8217;s rich [...]]]></description>
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		<slash:comments>4</slash:comments>
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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>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[potatoes]]></category>
		<category><![CDATA[quick]]></category>
		<category><![CDATA[side dishes]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4745</guid>
		<description><![CDATA[
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>Fresh corn salsa</title>
		<link>http://foodpluspolitics.com/2009/07/12/fresh-corn-salsa/</link>
		<comments>http://foodpluspolitics.com/2009/07/12/fresh-corn-salsa/#comments</comments>
		<pubDate>Sun, 12 Jul 2009 19:04:20 +0000</pubDate>
		<dc:creator>ellaella</dc:creator>
				<category><![CDATA[meatless]]></category>
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		<category><![CDATA[condiments]]></category>
		<category><![CDATA[corn]]></category>
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		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://foodpluspolitics.com/?p=4122</guid>
		<description><![CDATA[
My first summer here I wanted to grow some corn, if only to find out what it tastes like when it&#8217;s not picked until the water&#8217;s on. Enough people told me bears love corn to put me off the idea; when you&#8217;ve seen a bear just a few inches from your deck, you&#8217;re easily dissuaded. [...]]]></description>
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		<slash:comments>2</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>
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		<category><![CDATA[easy]]></category>
		<category><![CDATA[healthy recipes]]></category>
		<category><![CDATA[quick]]></category>
		<category><![CDATA[side dishes]]></category>

		<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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