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	<title>Plating Up &#187; Karyl Bannister</title>
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		<title>Melon With Prawns</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/09/melon-with-prawns.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/09/melon-with-prawns.html#comments</comments>
		<pubDate>Sat, 04 Sep 2010 02:47:27 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[melon with prawns]]></category>
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		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=7324</guid>
		<description><![CDATA[In a little cookbook a friend sent me from England, I found a category called "Set Picnics." Here, the author, Pruella Kilbane, presents simple recipes for typically British delicacies, like this one.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Notes From Camp Cook &amp; Tell</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/08/notes-from-camp-cook-tell.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/08/notes-from-camp-cook-tell.html#comments</comments>
		<pubDate>Wed, 18 Aug 2010 22:25:37 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food Traditions]]></category>
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		<category><![CDATA[Maine Authors]]></category>
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		<category><![CDATA[Maine Perspective]]></category>
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		<category><![CDATA[Karyl Bannister]]></category>
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		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6999</guid>
		<description><![CDATA[We here at Camp Cook &#038; Tell – counselors, campers in the field, and the Head Counselor (me) are pleasantly occupied in the business of conversation about what’s going on in our kitchens. We have a grand time amending, correcting, and one-upping each other’s recipes, and, in general, carrying on a sort of talk show by mail, e-mail, and telephone.

]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Maine Lobster Rolls</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/08/maine-lobster-rolls.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/08/maine-lobster-rolls.html#comments</comments>
		<pubDate>Wed, 04 Aug 2010 23:31:53 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[Food and Drink]]></category>
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		<category><![CDATA[lobster]]></category>
		<category><![CDATA[lobster rolls]]></category>
		<category><![CDATA[Maine]]></category>
		<category><![CDATA[Maine lobster rolls]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6781</guid>
		<description><![CDATA[The traditional lobster roll---meat from a boiled lobster mixed with nothing but mayonnaise and packed into a toasted hot dog roll--has stood the test of time and simply cannot be improved. Nevertheless, I keep trying. To subdue some of the la-di-da quality of my gussied up version, I recommend wearing old clothes and sitting on a big rock when you eat them. Or you could forget the rolls and serve the filling as a salad, with more than a few sprigs of watercress.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Sparkly Cherry Tomatoes</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/sparkly-cherry-tomatoes.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/sparkly-cherry-tomatoes.html#comments</comments>
		<pubDate>Sun, 25 Jul 2010 02:45:45 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
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		<category><![CDATA[cherry tomatoes]]></category>
		<category><![CDATA[Cook & Tell]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tomatoes]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6655</guid>
		<description><![CDATA[A quick sauté of ripe, sweet cherry tomatoes is fun to make while a tenderloin roasts in the oven or fish cooks outdoors on the grill. Fix them at the last minute to ensure perfect roundness.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Easy Chilled Tomato-Cucumber Soup</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/easy-chilled-soup.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/easy-chilled-soup.html#comments</comments>
		<pubDate>Wed, 07 Jul 2010 01:08:17 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></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[chilled tomato-cucumber soup]]></category>
		<category><![CDATA[cold soup]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[summer recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6371</guid>
		<description><![CDATA[This recipe uses canned stewed tomatoes, the kind with onions, celery, and peppers mixed in, to produce a cold soup that delivers all the advantages of gazpacho, but doesn't require a whole lot of chopping.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/07/easy-chilled-soup.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Asparagus ASAP</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/05/asparagus-asap.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/05/asparagus-asap.html#comments</comments>
		<pubDate>Wed, 12 May 2010 23:57:18 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[Asparagus ASAP]]></category>
		<category><![CDATA[deep frying]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=5523</guid>
		<description><![CDATA[For this dish you need one of those deep-frying baskets, plus a bit of skill with a chef's knife. And you thought the only way to cook asparagus was standing them up in an asparagus steamer or simmering them in a reclining position, in an inch of water in a skillet.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/05/asparagus-asap.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Census Recipe</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/04/census-recipe.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/04/census-recipe.html#comments</comments>
		<pubDate>Thu, 01 Apr 2010 17:27:53 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Events]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cook & Tell]]></category>
		<category><![CDATA[hamburg]]></category>
		<category><![CDATA[hamburger oriental]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4709</guid>
		<description><![CDATA[If they ask you for a good recipe, you could offer this one that was new several decades ago, when the phrase not politically correct was unknown and it was OK to use the word Oriental.

]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/04/census-recipe.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Maple Egg Tarts</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/03/maple-egg-tarts.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/03/maple-egg-tarts.html#comments</comments>
		<pubDate>Wed, 24 Mar 2010 17:59:07 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Cook & Tell]]></category>
		<category><![CDATA[Maine maple syrup]]></category>
		<category><![CDATA[maple egg tarts]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tarts]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4643</guid>
		<description><![CDATA[In homage to the maple syrup season, I converted an old recipe, with its brown sugar and vinegar, into a luscious, maple-flavored dainty, sparked with lemon juice. Egg tarts come in myriad versions, and maple syrup is not exactly unknown up here, so I wouldn't be surprised to learn that someone has already thought of this winning combination. The filling is soft, almost runny, and just lovely.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/03/maple-egg-tarts.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Cheese &#8216;n&#8217; Chutney Portobello Pitas</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/03/portobello-pitas.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/03/portobello-pitas.html#comments</comments>
		<pubDate>Sun, 14 Mar 2010 22:11:34 +0000</pubDate>
		<dc:creator>Karyl Bannister</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[cheeses]]></category>
		<category><![CDATA[chutney]]></category>
		<category><![CDATA[Cook & Tell]]></category>
		<category><![CDATA[cookbook]]></category>
		<category><![CDATA[pitas]]></category>
		<category><![CDATA[portobello mushroom caps]]></category>
		<category><![CDATA[portobello mushrooms]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4415</guid>
		<description><![CDATA[Ever notice how those great big portobello mushroom caps almost exactly match the mini pita breads in size? When my neighbor wondered what to do with portobellos, I adapted a recipe from a women's magazine, sending in a whole portobello cap to replace the suggested chopped white mushrooms. Think lunch! Think hors d'oeuvres! Think how tasty!]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tomato Fish Chowder</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/03/tomato-fish-chowder.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/03/tomato-fish-chowder.html#comments</comments>
		<pubDate>Tue, 02 Mar 2010 15:54:26 +0000</pubDate>
		<dc:creator>Karyl Bannister</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chowder]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tomato]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4108</guid>
		<description><![CDATA[You should keep all these ingredients on your pantry shelf at all times--even the clam juice, which comes in handy in fishy things and transforms tomato juice into a gourmet elixir --so that all you have to do is run out to the fish market for a pound of haddock and, presto: a fine kettle of fish!]]></description>
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		<slash:comments>1</slash:comments>
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