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	<title>Plating Up &#187; Brooke Dojny</title>
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		<title>Down East Dilly Beans</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/08/down-east-dilly-beans.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/08/down-east-dilly-beans.html#comments</comments>
		<pubDate>Mon, 23 Aug 2010 20:08:38 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[dilly beans]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Down East Dilly Beans]]></category>
		<category><![CDATA[green beans]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=7153</guid>
		<description><![CDATA[Affectionately know as "dilly beans" in Maine, these tongue-tingling pickles constitute something of a small cottage industry in the Pine Tree State.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Simple Steamed Maine Lobster</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/08/simple-steamed-maine-lobster.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/08/simple-steamed-maine-lobster.html#comments</comments>
		<pubDate>Tue, 03 Aug 2010 21:16:35 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Brooke Dojny]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[Dishing Up Maine]]></category>
		<category><![CDATA[Maine Lobster]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6730</guid>
		<description><![CDATA[Lobster is Maine's crowning glory, the stunning jewel in its seafood crown. Among the countless ways to enjoy eating lobster---as an hors d'oeuvre tidbit on a pick; composed into a gorgeous summer salad; heaped into a butter-grilled roll; simmered in a stew; stuffed back into its beautiful red shell and baked---probably the most spectacular is the utterly straightforward, basic steamed Maine lobster with melted butter.]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Orange Freeze</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/orange-freeze.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/orange-freeze.html#comments</comments>
		<pubDate>Tue, 06 Jul 2010 00:44:45 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[orange freeze]]></category>
		<category><![CDATA[orange juice]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer drink]]></category>
		<category><![CDATA[vanilla ice cream]]></category>
		<category><![CDATA[vanilla yogurt]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6350</guid>
		<description><![CDATA[It's the ideal refreshing pick-me-up to sip and savor after spending a day at the beach or in your own back yard.]]></description>
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		<title>Fresh Strawberry-Rhubarb Pie</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/06/fresh-strawberry-rhubarb-pie.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/06/fresh-strawberry-rhubarb-pie.html#comments</comments>
		<pubDate>Sun, 20 Jun 2010 02:37:01 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Maine Restaurants]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Bagaduce Lunch]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[strawberry-rhubarb pie]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6107</guid>
		<description><![CDATA[Vangie Peasley made pies for Bagaduce Lunch in Brooksville, Maine, for just about her entire life. Vangie's daughter, Judy Astbury, praises the memory of her Mom and her amazing strawberry-rhubarb pie. "She had to make the pies. No one else could even come close to being so good at it."]]></description>
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		<title>Mixed Greens with Simple Shallot Vinaigrette</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/04/simple-shallot-vinaigrette.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/04/simple-shallot-vinaigrette.html#comments</comments>
		<pubDate>Fri, 23 Apr 2010 16:30:06 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[mixed greens]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shallot vinaigrette dressing]]></category>
		<category><![CDATA[simple shallot vinaigrette]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4880</guid>
		<description><![CDATA[A jar of this basic vinaigrette is always there in my refrigerator, ready to dress greens or all manner of other salads, or even to dribble over steamed vegetables or grilled meats and fish. It can be varied in numerous ways. for lighter salads, for instance, use lemon juice instead of vinegars, and light olive oil only, or for an Asian slant, add a touch of toasted sesame oil.]]></description>
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		<title>Smoked Salmon Pasta Salad</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/04/smoked-salmon-pasta-salad.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/04/smoked-salmon-pasta-salad.html#comments</comments>
		<pubDate>Thu, 08 Apr 2010 16:11:29 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[lemon-dill mayonnaise]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pasta salad]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[smoked salmon]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4889</guid>
		<description><![CDATA[This wonderful supper salad is a perfect vehicle for "hot smoked" salmon or other smoked seafood. Or you can also use just about any non-smoked canned or leftover fish--tuna, salmon, and so on. The seashell-shaped pasta echoes the ocean theme, but of course any pasta shape will work fine.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Spicy Chicken Big Mamou</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/03/spicy-chicken-big-mamou.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/03/spicy-chicken-big-mamou.html#comments</comments>
		<pubDate>Thu, 04 Mar 2010 21:03:30 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[A-1 Diner]]></category>
		<category><![CDATA[Gardiner]]></category>
		<category><![CDATA[Maine]]></category>
		<category><![CDATA[Maine Restaurants]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Spicy Chicken Big Mamou]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4288</guid>
		<description><![CDATA[One of the anything-but-standard items on the menu of the A-1 Diner is this spicy, warming chicken mamou, the recipe for which was contributed by an A-1 waitress with a Cajun past.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Paella Cleonice</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/01/paella-cleonice.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/01/paella-cleonice.html#comments</comments>
		<pubDate>Tue, 12 Jan 2010 03:43:13 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Maine Restaurants]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cleonice]]></category>
		<category><![CDATA[paella]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sausage]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=3588</guid>
		<description><![CDATA[True to Cleonice Restaurant's Mediterranean focus, this fabulous paella, chock full of local in-season seafood and flavorful sausage, is almost always on the menu. It's colorful, festive, and tastes sublime--a fabulous dish for a party. Feel free to improvise and add vegetables and seafood of your choice.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/01/paella-cleonice.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Cooked Cranberry-Pear Conserve</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/12/cranberry-pear-conserve.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/12/cranberry-pear-conserve.html#comments</comments>
		<pubDate>Tue, 29 Dec 2009 22:51:15 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[conserve]]></category>
		<category><![CDATA[cranberry]]></category>
		<category><![CDATA[preserve]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=3319</guid>
		<description><![CDATA[Based on the research I've done on the subject, a preserve and a conserve seem to refer pretty much to the same thing--that is, fruit cooked and preserved with sugar. I've called this a conserve because I happen to like the old-fashioned sort of ring to the name, but you can call it plain old cranberry sauce if you like. The pear adds a bit of different texture and the ginger makes it sparkle on the tongue.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2009/12/cranberry-pear-conserve.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Little Meatballs with Applesauce-Cider Gravy</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/12/little-meatballs.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/12/little-meatballs.html#comments</comments>
		<pubDate>Tue, 29 Dec 2009 22:50:20 +0000</pubDate>
		<dc:creator>Brooke Dojny</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[applesauce]]></category>
		<category><![CDATA[cider]]></category>
		<category><![CDATA[gravy]]></category>
		<category><![CDATA[meatballs]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sweet and sour]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=3013</guid>
		<description><![CDATA[These delectable little meatballs, which came originally from the recipe files of my madcap mother-in-law Mamie (a very good cook), have a really pleasant sweet-and-sour thing going for them.]]></description>
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		<slash:comments>0</slash:comments>
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