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	<title>Yankee Cook</title>
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	<link>http://www.yankeecook.com</link>
	<description>One frugal New Englander&#039;s food blog</description>
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		<title>Sautéed Broccoli</title>
		<link>http://www.yankeecook.com/sauteed-broccoli/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=sauteed-broccoli</link>
		<comments>http://www.yankeecook.com/sauteed-broccoli/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 02:40:41 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Vegetables and Side Dishes]]></category>
		<category><![CDATA[Broccoli]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2737</guid>
		<description><![CDATA[When I was in school and living on my own for the first time, for some reason I was really concerned about scurvy. While all the other students lived happily on ramen and frozen pizza, I&#8217;d come home and steam broccoli as a snack between classes. Unfortunately, I overdid it on the steamed broccoli, and [...]]]></description>
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		<title>Twice-Cooked Mashed Potatoes</title>
		<link>http://www.yankeecook.com/twice-cooked-mashed-potatoes/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=twice-cooked-mashed-potatoes</link>
		<comments>http://www.yankeecook.com/twice-cooked-mashed-potatoes/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 15:29:47 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetables and Side Dishes]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[mashed potatoes]]></category>
		<category><![CDATA[Potatoes]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2683</guid>
		<description><![CDATA[There are hundreds of ways to make mashed potatoes. Skin on, skin off, simply boiled and mashed, butter added, cream added, garlic added, etc. There are as many variations as their are cooks and deciding which route really depends on your personal preference and what you&#8217;re serving it with.
I came by the technique of double-cooking [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Classic Meatloaf</title>
		<link>http://www.yankeecook.com/classic-meatloaf/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=classic-meatloaf</link>
		<comments>http://www.yankeecook.com/classic-meatloaf/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 18:14:04 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Beef]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2508</guid>
		<description><![CDATA[Like many children of the 80s, my mother worked full time and cooked every dinner. Although my mother was (and is) an expert at getting home from work at 5 and having a nutritious and interesting dinner on the table by 7, it was decided at one point when I was in elementary school, that [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Vegetarian Lasagna</title>
		<link>http://www.yankeecook.com/vegetarian-lasagna/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=vegetarian-lasagna</link>
		<comments>http://www.yankeecook.com/vegetarian-lasagna/#comments</comments>
		<pubDate>Wed, 03 Mar 2010 19:53:40 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Vegetables and Side Dishes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2553</guid>
		<description><![CDATA[Making lasagna is like planning a wedding. There are thousands of varying traditions and just as many ways to go about it. Some say location and food are most important, others say music and color scheme. In the end, you just need to decide what&#8217;s most important to you.
Some prefer their lasagna with lots of [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/vegetarian-lasagna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Yankee Cook&#8217;s Chicken Soup</title>
		<link>http://www.yankeecook.com/yankee-cooks-chicken-soup/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=yankee-cooks-chicken-soup</link>
		<comments>http://www.yankeecook.com/yankee-cooks-chicken-soup/#comments</comments>
		<pubDate>Tue, 02 Mar 2010 04:39:32 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[Vegetables and Side Dishes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2449</guid>
		<description><![CDATA[Somehow, whenever I&#8217;m feeling under the weather, no matter how tired I may feel, I find myself in the kitchen making this soup. Partly because for me, cooking is a relaxing activity and I hardly notice the effort, but also because I see chicken soup as a valid cold remedy. Honey doesn&#8217;t hold a candle [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
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		<title>French Onion Soup</title>
		<link>http://www.yankeecook.com/french-onion-soup-3/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=french-onion-soup-3</link>
		<comments>http://www.yankeecook.com/french-onion-soup-3/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 21:59:27 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Cooking with wine]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[Artisanal Cheese]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Organic]]></category>
		<category><![CDATA[Vegetables and Side Dishes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2412</guid>
		<description><![CDATA[French onion soup can be either really great or really not so great and it all depends on the quality of ingredients. Imagine how hollow it could be if the stock was made from a bullion cube, the bread was a slice of HFCS laden supermarket &#8220;French bread&#8221; and the whole thing was topped with [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Slow Cooked Beef Stock</title>
		<link>http://www.yankeecook.com/slow-cooked-beef-stock/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=slow-cooked-beef-stock</link>
		<comments>http://www.yankeecook.com/slow-cooked-beef-stock/#comments</comments>
		<pubDate>Thu, 25 Feb 2010 01:11:53 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Slow-Cooking]]></category>
		<category><![CDATA[Soup]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[Beef]]></category>
		<category><![CDATA[Stock]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2287</guid>
		<description><![CDATA[It is raining, cold and windy here today. There are whitecaps out on the water and raindrops on the windows. It&#8217;s the perfect weather for making a nice soup. Homemade stock makes all the difference with soup. Sure, it&#8217;s easy to open up a carton of beef or chicken stock, but it&#8217;s just as easy [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/slow-cooked-beef-stock/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Avocadango Walnut Salad</title>
		<link>http://www.yankeecook.com/avocadango-walnut-salad/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=avocadango-walnut-salad</link>
		<comments>http://www.yankeecook.com/avocadango-walnut-salad/#comments</comments>
		<pubDate>Mon, 22 Feb 2010 01:29:34 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Fruit]]></category>
		<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Legumes and Nuts]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables and Side Dishes]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2218</guid>
		<description><![CDATA[As you know, avocados and mangos are not native to New England, so this post kind of flies in the face of my whole local theme, but oh well. It&#8217;s winter in New England. Fruit must come from somewhere and mangos and avocados are among my favorites.
I devised this salad a few years ago when [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/avocadango-walnut-salad/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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		<title>Fried Northern Shrimp</title>
		<link>http://www.yankeecook.com/fried-northern-shrimp/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=fried-northern-shrimp</link>
		<comments>http://www.yankeecook.com/fried-northern-shrimp/#comments</comments>
		<pubDate>Sat, 20 Feb 2010 16:03:44 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Regional Cuisine]]></category>
		<category><![CDATA[Shellfish]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[CSF]]></category>
		<category><![CDATA[Fish]]></category>
		<category><![CDATA[Pescatarian]]></category>
		<category><![CDATA[Shrimp]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2163</guid>
		<description><![CDATA[Yesterday was fish share day. We picked up the last 5 lb bag of beautifully fresh native Northern Shrimp of the season from our Community Supported Fishery. Northern shrimp are the only shrimp native to New England and from what I understand, they&#8217;re only around in the middle of winter. So this is the end [...]]]></description>
		<wfw:commentRss>http://www.yankeecook.com/fried-northern-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Roasted Pork Tenderloin</title>
		<link>http://www.yankeecook.com/roasted-pork-tenderloin/?utm_source=subscriber&amp;utm_medium=rss&amp;utm_campaign=rss#utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=roasted-pork-tenderloin</link>
		<comments>http://www.yankeecook.com/roasted-pork-tenderloin/#comments</comments>
		<pubDate>Thu, 18 Feb 2010 04:21:54 +0000</pubDate>
		<dc:creator>yankeecook</dc:creator>
				<category><![CDATA[Lactose-Free]]></category>
		<category><![CDATA[Pork]]></category>
		<category><![CDATA[Yankee Cook Recipes (all)]]></category>
		<category><![CDATA[Meat]]></category>

		<guid isPermaLink="false">http://www.yankeecook.com/?p=2143</guid>
		<description><![CDATA[Why have pork chops when you can have pork tenderloin? This question came to mind tonight when we were enjoying our Roasted Pork Tenderloin, which to be quite honest, makes pork chops look like chopped liver (which, isn&#8217;t really an insult coming from me, since I actually like chopped liver, but that&#8217;s another post).
Pork can [...]]]></description>
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		<slash:comments>0</slash:comments>
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