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	<title>Plating Up &#187; Laura Cabot</title>
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		<title>Chanterelles: Finest Foraging from the Maine Woods</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/08/chanterelles.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/08/chanterelles.html#comments</comments>
		<pubDate>Tue, 17 Aug 2010 22:16:44 +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[Lifestyle]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chanterelle]]></category>
		<category><![CDATA[foraging]]></category>
		<category><![CDATA[Laura Cabot]]></category>
		<category><![CDATA[Maine wild mushrooms]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=7008</guid>
		<description><![CDATA[I have wonderful friends on Richard's Point in Friendship, Maine, who offered to take me chanterelle hunting a couple years ago. On our way to their usual spot I declared,"Let's go right!" and off the road and into the woods we went on my whim. Twenty feet into the forest we beheld pool after pool of golden mushrooms, as if some capricious giant leprechaun had tossed them from the heavens. It was like a mirage of good fortune.
]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Summer Lentil Salad</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/summer-lentil-salad.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/summer-lentil-salad.html#comments</comments>
		<pubDate>Mon, 26 Jul 2010 20:09:00 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Lifestyle]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[hot weather meal]]></category>
		<category><![CDATA[low fat]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer lentil salad]]></category>
		<category><![CDATA[vegan]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6605</guid>
		<description><![CDATA[What's not to like? This summer lentil salad is low-fat, vegan, vegetarian, and gluten-free! This preparation is wonderful at room temperature or chilled and eaten right out of the fridge on a hot day. It's great picnic fare and very "user friendly!"
]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/07/summer-lentil-salad.html/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
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		<title>Double Header: Bay Chamber Concerts and Shepherd&#8217;s Pie</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/double-header.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/double-header.html#comments</comments>
		<pubDate>Thu, 08 Jul 2010 01:33:16 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Events]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Chefs and Restaurants]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Maine Restaurants]]></category>
		<category><![CDATA[Bay Chamber Concerts]]></category>
		<category><![CDATA[Brian Hill]]></category>
		<category><![CDATA[Francine Bistro]]></category>
		<category><![CDATA[local food]]></category>
		<category><![CDATA[Maine]]></category>
		<category><![CDATA[Rockport]]></category>
		<category><![CDATA[Rockport Opera House]]></category>
		<category><![CDATA[Shepherd's Pie]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6452</guid>
		<description><![CDATA[What a double header...opening night of the 50th anniversary of Bay Chamber Concerts and a dinner out at the spanking new Shepherd's Pie.]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Laura Cabot&#8217;s Peekytoe Crab Cakes &amp; Remoulade Sauce</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/06/peeky-toe-crab-cakes.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/06/peeky-toe-crab-cakes.html#comments</comments>
		<pubDate>Tue, 29 Jun 2010 21:24:15 +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[Lifestyle]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[crabcakes]]></category>
		<category><![CDATA[maine crab cakes]]></category>
		<category><![CDATA[peekytoe crabcakes]]></category>
		<category><![CDATA[remoulade sauce]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6190</guid>
		<description><![CDATA[These delicious crab cakes used to cause a fuss at my former restaurant the "Pine Cone Cafe" back in the day. It was our most popular offering. They even got published nationally in Ladies Home Journal back in the 90s.]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Parsley&#8217;s Cousin Chervil</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/06/parsleys-cousin-chervil.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/06/parsleys-cousin-chervil.html#comments</comments>
		<pubDate>Mon, 14 Jun 2010 22:58:36 +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[Recipes]]></category>
		<category><![CDATA[chervil]]></category>
		<category><![CDATA[fines herbes]]></category>
		<category><![CDATA[herb butter]]></category>
		<category><![CDATA[herb dip]]></category>
		<category><![CDATA[pan sauce]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6000</guid>
		<description><![CDATA[Motived once again by what I am using in my garden right now, I decided to research chervil and its uses. Did you know that there is a National Chervil Board? Nor did I. I see the site has not been updated in a while, but I applaud their vision. Chervil is, as they put it, "an unjustly neglected herb."]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/06/parsleys-cousin-chervil.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<item>
		<title>Common Violets: The Gardener&#8217;s Flirty Muse and Culinary Companion</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/05/common-violets-the-gardeners-flirty-muse-and-culinary-companion.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/05/common-violets-the-gardeners-flirty-muse-and-culinary-companion.html#comments</comments>
		<pubDate>Wed, 26 May 2010 21:40:39 +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[Recipes]]></category>
		<category><![CDATA[aromatherapy]]></category>
		<category><![CDATA[creamy violet goddess salad dressing]]></category>
		<category><![CDATA[edible flowers]]></category>
		<category><![CDATA[flowers]]></category>
		<category><![CDATA[medicinal]]></category>
		<category><![CDATA[violet tea]]></category>
		<category><![CDATA[violet vinegar]]></category>
		<category><![CDATA[violet-mint spring salad]]></category>
		<category><![CDATA[violets]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=5688</guid>
		<description><![CDATA[So much has been documented about the common violet. It turns out that this plant is anything but, and boasts a long history with documented uses that run from culinary to medicinal to industrial...to magical!
]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/05/common-violets-the-gardeners-flirty-muse-and-culinary-companion.html/feed</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Spring Dug Parnsips&#8230;.worth the wait</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/05/spring-dug-parnsips-worth-the-wait.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/05/spring-dug-parnsips-worth-the-wait.html#comments</comments>
		<pubDate>Thu, 13 May 2010 21:07:11 +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[Recipes]]></category>
		<category><![CDATA[parsnip chowder]]></category>
		<category><![CDATA[parsnip fritters]]></category>
		<category><![CDATA[parsnips]]></category>
		<category><![CDATA[root vegetables]]></category>
		<category><![CDATA[root vegetables with field greens and walnut oil]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=5500</guid>
		<description><![CDATA[If you love the kick of getting early food from your garden, it's worth planting parsnips. I like them simply pan fried, in a creamy soup, as a gratin, added to a boiled dinner, or just in a supporting role as an accent to an entree. They are good grated raw, too. It's surprising how many people don't know what they are (is this a white carrot?).]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/05/spring-dug-parnsips-worth-the-wait.html/feed</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<item>
		<title>One Mainer&#8217;s Adventures in Costa Rica</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/05/one-mainers-adventures.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/05/one-mainers-adventures.html#comments</comments>
		<pubDate>Thu, 06 May 2010 22:03:34 +0000</pubDate>
		<dc:creator>Laura Cabot</dc:creator>
				<category><![CDATA[Events]]></category>
		<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[banana leaves]]></category>
		<category><![CDATA[bull riding]]></category>
		<category><![CDATA[chicharrones]]></category>
		<category><![CDATA[chicken tamales]]></category>
		<category><![CDATA[Costa Rica]]></category>
		<category><![CDATA[cowboys]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[empanadas]]></category>
		<category><![CDATA[fiesta]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[fried egg rolls]]></category>
		<category><![CDATA[fried pork rinds]]></category>
		<category><![CDATA[local beer]]></category>
		<category><![CDATA[Passofino horses]]></category>
		<category><![CDATA[rodeo]]></category>
		<category><![CDATA[spicy pork]]></category>
		<category><![CDATA[trip]]></category>
		<category><![CDATA[vacation]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=5195</guid>
		<description><![CDATA[When you sign on for an exotic trip, one has a good idea that there will be a deviation from the norm. Some of these detours may take you out of your comfort zone, and that's when the fun begins. Call me an optimist, but when the going gets tough, that's when I hope to learn something about myself.]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/05/one-mainers-adventures.html/feed</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Stuffed Colossal Olives</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/05/stuffed-colossal-olives.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/05/stuffed-colossal-olives.html#comments</comments>
		<pubDate>Sun, 02 May 2010 20:17:21 +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[appetizers]]></category>
		<category><![CDATA[colossal olives]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[Italian sausage]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[Parmesan]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[ricotta]]></category>
		<category><![CDATA[stuffed colossal olives]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=5125</guid>
		<description><![CDATA[These party favorites are from my friend Patience Sampson of Friendship, who deserves full credit for thinking of adding the Italian sausage to a cheese filling very much like my recipe that uses Parmesan and ricotta cheeses. Serve these at your next party and be prepared to share the recipe!]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/05/stuffed-colossal-olives.html/feed</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spring Appetizer: Pea Pesto Crostini</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/04/spring-appetizer-pea-pesto-crostini.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/04/spring-appetizer-pea-pesto-crostini.html#comments</comments>
		<pubDate>Sun, 25 Apr 2010 20:47:06 +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[Gardening]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Chefs]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[crostini]]></category>
		<category><![CDATA[Laura Cabot Catering]]></category>
		<category><![CDATA[pea]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=5137</guid>
		<description><![CDATA[Either wait for your garden peas, or push the season by using frozen. It tastes just as good and is a gorgeous shade of green!]]></description>
		<wfw:commentRss>http://blog.mainefoodandlifestyle.com/2010/04/spring-appetizer-pea-pesto-crostini.html/feed</wfw:commentRss>
		<slash:comments>2</slash:comments>
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