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	<title>Plating Up &#187; Linda Greenlaw</title>
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		<title>Batter-Fried Clams</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/07/batter-fried-clams.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/07/batter-fried-clams.html#comments</comments>
		<pubDate>Tue, 20 Jul 2010 23:41:16 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[batter fried clams]]></category>
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		<category><![CDATA[fried clams]]></category>
		<category><![CDATA[Linda Greenlaw]]></category>
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		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6618</guid>
		<description><![CDATA[During the summer, I try my best to sample as many fried clams as possible at the seasonal clam shacks up and down the New England coast. Which is better--clams coated in batter or crumbs?]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Aunt Harriet&#8217;s Crabmeat Quiche</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/06/aunt-harriets-crabmeat-quiche.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/06/aunt-harriets-crabmeat-quiche.html#comments</comments>
		<pubDate>Wed, 23 Jun 2010 00:25:13 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Blogs & Sites]]></category>
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		<category><![CDATA[crab]]></category>
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		<category><![CDATA[Linda Greenlaw]]></category>
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		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=6123</guid>
		<description><![CDATA[This recipe was shared with me by Grace Leeman and Harriet Huff of Orr's Island, Maine, known as the Thelma and Louise of their island. And if they say it's good, it's good!]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Linda Greenlaw&#8217;s Corned (Salted) Hake</title>
		<link>http://blog.mainefoodandlifestyle.com/2010/02/corned-salted-hake.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2010/02/corned-salted-hake.html#comments</comments>
		<pubDate>Wed, 24 Feb 2010 01:25:06 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
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		<category><![CDATA[corned hake]]></category>
		<category><![CDATA[old Maine recipes]]></category>
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		<category><![CDATA[salt fish]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=4126</guid>
		<description><![CDATA[This is a very old Maine recipe that comes from the days when fish was salted (or corned) to preserve it. The first time I tasted corned hake was several years ago when the captain of a commercial fishing boat fixed it as a special treat for his crew. (This was a memorable occasion itself, because it's rare that a captain actually cooks.) He started with a fresh hake, which he buried in a pound of table salt for a day or so. The corned fish then gets "freshened" in several changes of water to remove most of the excess salt, then cooked. If you can't get your hands on a hake, any salt fish, such as salt cod, will do just fine.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Gingerbread with Crystallized Ginger</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/12/gingerbread-crystallized-ginger.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/12/gingerbread-crystallized-ginger.html#comments</comments>
		<pubDate>Mon, 14 Dec 2009 22:12:12 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></category>
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		<category><![CDATA[ginger]]></category>
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		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=3262</guid>
		<description><![CDATA[It's interesting to note that certain ingredients that become trendy are very often found in a large percentage of old traditional recipes. Crystallized ginger has had its day in the limelight and perhaps will go the way of jicama and other outdated fad foods, but I will always like it in this excellent gingerbread. It's best served warm with a generous dollop of whipped cream. (Although it's passé, I like to add a bit of nutmeg to the whipped cream.)]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Walnut Salad in Endive</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/09/walnut-salad-in-endive.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/09/walnut-salad-in-endive.html#comments</comments>
		<pubDate>Mon, 28 Sep 2009 22:51:25 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Authors]]></category>
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		<category><![CDATA[endive]]></category>
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		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=1865</guid>
		<description><![CDATA[There's something about this particular combination of ingredients that makes people think they are eating something more substantial than toasted nuts. Everyone loves this appetizer, and many have offered guesses as to what they are tasting--and have never been right.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Wild Blueberry Pancakes</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/09/wild-blueberry-pancakes.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/09/wild-blueberry-pancakes.html#comments</comments>
		<pubDate>Mon, 07 Sep 2009 22:56:02 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Island Living]]></category>
		<category><![CDATA[Maine Perspective]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[wild Maine blueberries]]></category>

		<guid isPermaLink="false">http://blog.mainefoodandlifestyle.com/?p=1860</guid>
		<description><![CDATA[Let's face it: Blueberry pancakes are usually the result of a very poor blueberry-picking expedition. I would imagine that my mother was bored to tears every time I left the house with a bucket, promising enough berries for several pies and returning with what made a couple of skimpy pancakes.]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Tricolor Beet Salad</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/08/tricolor-beet-salad.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/08/tricolor-beet-salad.html#comments</comments>
		<pubDate>Sat, 29 Aug 2009 23:43:17 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Food and Drink]]></category>
		<category><![CDATA[Maine Island Living]]></category>
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		<category><![CDATA[beets]]></category>
		<category><![CDATA[Linda Greenlaw]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://jimbazin.fatcow.com/blog/?p=1430</guid>
		<description><![CDATA[Beets may be the unsung hero of the vegetable world. I rarely think of cooking beets--I don't know why--but when I do, I love to make this salad. It's as delicious as it is aesthetically pleasing. ]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Linda Greenlaw&#8217;s Dark and Stormy</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/08/dark-and-stormy.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/08/dark-and-stormy.html#comments</comments>
		<pubDate>Mon, 17 Aug 2009 20:12:59 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[Entertaining]]></category>
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		<category><![CDATA[Dark and Stormy]]></category>
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		<category><![CDATA[ginger beer]]></category>
		<category><![CDATA[limes]]></category>
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		<guid isPermaLink="false">http://www.mainefoodandlifestyle.com/wp/?p=1086</guid>
		<description><![CDATA[I have to admit that my first Dark and Stormy did little to impress me. It was served as a &#8220;welcome aboard&#8221; libation upon boarding a visiting sailboat in the Isle au Haut thoroughfare. Two friends and I were handed large plastic beer mugs filled to the brim with a brownish beverage. A chronic problem [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Linda Greenlaw&#8217;s Lobster Stew</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/08/linda-greenlaws-lobster-stew.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/08/linda-greenlaws-lobster-stew.html#comments</comments>
		<pubDate>Mon, 10 Aug 2009 15:04:11 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Food Traditions]]></category>
		<category><![CDATA[Local Ingredients]]></category>
		<category><![CDATA[Maine Authors]]></category>
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		<category><![CDATA[roe]]></category>
		<category><![CDATA[tomalley]]></category>

		<guid isPermaLink="false">http://www.mainefoodandlifestyle.com/wp/?p=865</guid>
		<description><![CDATA[The basic lobster stew recipe--usually just lobster, cream, and butter--doesn’t do it for me. I don’t think it has much flavor. But if you use the tomalley and the roe (Tomalley is the soft green material full of delicious flavor you find tucked away in the lobster bodies. Roe, also called coral, is brilliant red when cooked and less flavorful, but it adds pretty color to the stew.), I am confident that just one taste and you’ll never go back to throwing all this good stuff away.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Linny’s Tomalley &amp; Roe All-Go Lobster Stew</title>
		<link>http://blog.mainefoodandlifestyle.com/2009/07/linny%e2%80%99s-tomalley-roe-all-go-lobster-stew.html</link>
		<comments>http://blog.mainefoodandlifestyle.com/2009/07/linny%e2%80%99s-tomalley-roe-all-go-lobster-stew.html#comments</comments>
		<pubDate>Mon, 27 Jul 2009 18:21:31 +0000</pubDate>
		<dc:creator>Linda Greenlaw</dc:creator>
				<category><![CDATA[Books]]></category>
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		<category><![CDATA[Linda Greenlaw]]></category>
		<category><![CDATA[lobster stew]]></category>
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		<category><![CDATA[tomalley]]></category>

		<guid isPermaLink="false">http://www.mainefoodandlifestyle.com/wp/?p=49</guid>
		<description><![CDATA[The basic lobster stew recipe--usually just lobster, cream, and butter--doesn’t do it for me. I don’t think it has much flavor. But if you use the tomalley and the roe (Tomalley is the soft green material full of delicious flavor you find tucked away in the lobster bodies. Roe, also called coral, is brilliant red when cooked and less flavorful, but it adds pretty color to the stew.), I am confident that just one taste and you’ll never go back to throwing all this good stuff away.
]]></description>
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		<slash:comments>0</slash:comments>
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