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	<title>Plating Up &#187; Laura Cabot</title>
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	<link>http://blog.mainefoodandlifestyle.com</link>
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		<title>Soba Bowl with Maine Shrimp</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/02/soba-bowl-with-maine-shrimp.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/02/soba-bowl-with-maine-shrimp.html#comments</comments>
		<pubDate>Sun, 05 Feb 2012 21:55:01 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[bok choy]]></category>
		<category><![CDATA[Laura Cabot]]></category>
		<category><![CDATA[Maine shrimp]]></category>
		<category><![CDATA[miso broth]]></category>
		<category><![CDATA[miso paste]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[shitake mushroomw]]></category>
		<category><![CDATA[Soba Bowl]]></category>
		<category><![CDATA[soba noodles]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14939</guid>
		<description><![CDATA[This is my soba bowl with a light miso broth, plenty of ginger and green onion, wakame seaweed, shitake mushroom and Maine Shrimp. great for a chilly Maine evening during shrimp season.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Tres Leche Cake</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/tres-leche-cake.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/tres-leche-cake.html#comments</comments>
		<pubDate>Fri, 20 Jan 2012 19:45:15 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Tres Leche Cake]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14764</guid>
		<description><![CDATA[Almost custard-like in texture, this tres leche cake is dense, moist, and delicious. I give mine a whipped cream topping.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Argentine Foodways</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/argentine-foodways.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/argentine-foodways.html#comments</comments>
		<pubDate>Thu, 12 Jan 2012 18:43:30 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Argentina]]></category>
		<category><![CDATA[Argentine Foodways]]></category>
		<category><![CDATA[Food]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14596</guid>
		<description><![CDATA[Immediately noted by me, an enthusiastic eater of regular meals, Argentina is a night culture and a café culture. Meals do not occur on an American schedule. The Argentine people eat four meals a day, which must be necessary for staying up half the night.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Milanesas (Breaded Sirloin)</title>
		<link>http://blog.mainefoodandlifestyle.com/2012/01/milanesas-breaded-sirloin.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2012/01/milanesas-breaded-sirloin.html#comments</comments>
		<pubDate>Mon, 09 Jan 2012 21:12:51 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[breaded sirloin]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[Milanesas]]></category>
		<category><![CDATA[Milanese]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14570</guid>
		<description><![CDATA[In Argentina, they have a style of cooking beef and other meats called Milanese. A dish prepared in the Milanese style is sometimes pounded and always breaded, something like a chicken fried steak or veal cutlet. ]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Alfajore Sandwich Cookies</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/12/alfajore-sandwich-cookies.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/12/alfajore-sandwich-cookies.html#comments</comments>
		<pubDate>Tue, 20 Dec 2011 18:27:12 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Alfajore Sandwich Cookies]]></category>
		<category><![CDATA[Argentina]]></category>
		<category><![CDATA[Dulce de Leche]]></category>
		<category><![CDATA[Holiday cookie recipe]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[South America]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=14274</guid>
		<description><![CDATA[Sometimes called Alfajores Danubio, these cookies seem to be the national snack of Argentina and consist of a lemon or almond shortbread sandwich cookie nicely glued together with a generous dollop of Dulce de Leche, which is literally translated "milk jam" and regularly eaten for breakfast. I plan to add this new cookie revelation to my Christmas cookie tray this year.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pumpkin Lasagna</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/pumpkin-lasagna.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/pumpkin-lasagna.html#comments</comments>
		<pubDate>Fri, 25 Nov 2011 17:56:17 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[holiday recipe]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[Pumpkin Lasagna]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13946</guid>
		<description><![CDATA[Trying to please a mixed crowd this year for the holidays? With my gatherings, there are often a couple vegetarians, a vegan or two, and several gourmands. This recipe for Pumpkin Lasagna will suit everyone but the lactose intolerant.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/pumpkin-lasagna.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Apricot and Tarragon Sables</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/apricot-and-tarragon-sables.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/apricot-and-tarragon-sables.html#comments</comments>
		<pubDate>Sun, 20 Nov 2011 20:38:04 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Apricot and Tarragon Sables]]></category>
		<category><![CDATA[Around My French Table]]></category>
		<category><![CDATA[cocktail cookies]]></category>
		<category><![CDATA[cookie canapes]]></category>
		<category><![CDATA[CookieBar.com]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[Dorie Greenspan]]></category>
		<category><![CDATA[Food & Wine magazine]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[pastries]]></category>
		<category><![CDATA[Pierre Herme]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[sables]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13771</guid>
		<description><![CDATA[This recipe for Apricot and Tarragon Sables makes the perfect cocktail cookie! ]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/apricot-and-tarragon-sables.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Cocoa and Coffee Rubbed Pork Roast</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/cocoa-coffee-rub-pork-roast.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/cocoa-coffee-rub-pork-roast.html#comments</comments>
		<pubDate>Tue, 15 Nov 2011 19:13:29 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Autumn meal]]></category>
		<category><![CDATA[Cocoa and Coffee Rubbed Pork Roast]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[pork and onions]]></category>
		<category><![CDATA[pork roast]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spice rub]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13786</guid>
		<description><![CDATA[Here is a recipe for keeping it real...really warm and smelling great in the house with aromas of many of our favorite Autumn things: cumin, coffee, and cocoa as well as the winning way roasting pork has on our outlook, especially on a blustery day.
]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/cocoa-coffee-rub-pork-roast.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Dinner with a Mystic: Vegetarian Posole Stew</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/11/vegetarian-posole-stew.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/11/vegetarian-posole-stew.html#comments</comments>
		<pubDate>Tue, 01 Nov 2011 16:05:18 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[hominy]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Vegetarian Posole Stew]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13601</guid>
		<description><![CDATA[To honor my friend Karl's commitment to vegetarianism, here is a new Vegetarian Posole Stew recipe for your arsenal.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/11/vegetarian-posole-stew.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Mache, a New Leaf</title>
		<link>http://blog.mainefoodandlifestyle.com/2011/10/mache-a-new-leaf.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2011/10/mache-a-new-leaf.html#comments</comments>
		<pubDate>Fri, 28 Oct 2011 16:13:02 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[greens]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[lettuce]]></category>
		<category><![CDATA[Mache]]></category>
		<category><![CDATA[Waldoboro]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=13480</guid>
		<description><![CDATA[Evidently, mache is a superfood. See if you can't add this wonderful green to your list of Autumn foods.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2011/10/mache-a-new-leaf.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
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