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	<title>the sour plum</title>
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	<description>food and travel</description>
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		<title>the sour plum</title>
		<link>http://sourplum.wordpress.com</link>
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			<item>
		<title>LAZY CHOCOLATE CHANTILLY TART</title>
		<link>http://sourplum.wordpress.com/2009/09/25/lazy-chocolate-chantilly-tart/</link>
		<comments>http://sourplum.wordpress.com/2009/09/25/lazy-chocolate-chantilly-tart/#comments</comments>
		<pubDate>Fri, 25 Sep 2009 21:08:42 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[chocolate]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tarts]]></category>
		<category><![CDATA[tartlet]]></category>
		<category><![CDATA[whipped cream]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=788</guid>
		<description><![CDATA[
Easy to make chocolate whipped-cream tartlets are quickly gobbled up
Jet-lagged and worn out from a summer of planes, trains, and automobiles, there was one thing on my mind the other day&#8230; le chocolat. Sweet and dark.  Chocolate whipped-cream (chantilly) is one of the most simple desserts to make, and finishes much like a chocolate mousse. [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=788&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/09/25/lazy-chocolate-chantilly-tart/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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			<media:title type="html">the sourplum</media:title>
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			<media:title type="html">tartelettes-choco-chantilly</media:title>
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	</item>
		<item>
		<title>ROASTED EGGPLANT &amp; TUNA WRAP</title>
		<link>http://sourplum.wordpress.com/2009/08/12/roasted-eggplant-tuna/</link>
		<comments>http://sourplum.wordpress.com/2009/08/12/roasted-eggplant-tuna/#comments</comments>
		<pubDate>Wed, 12 Aug 2009 09:38:35 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[dinner]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[aubergine]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[tuna]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=769</guid>
		<description><![CDATA[Little packets of roasted eggplant and tuna
Summer is in full blast. The thundering roar of the sun pours into the Mediterranean, sea and soil. Tomatoes, eggplant, melons, peaches, nectarines, plums, green beans, garlic, and zucchini ripen and make their ways to the plate with a splash of olive oil and a dash of pepper.
This is [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=769&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/08/12/roasted-eggplant-tuna/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">the sourplum</media:title>
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		<media:content url="http://sourplum.files.wordpress.com/2009/08/eggplant-thon-1.jpg" medium="image">
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	</item>
		<item>
		<title>LEMON MERINGUE TART</title>
		<link>http://sourplum.wordpress.com/2009/06/25/lemon-meringue-tart/</link>
		<comments>http://sourplum.wordpress.com/2009/06/25/lemon-meringue-tart/#comments</comments>
		<pubDate>Thu, 25 Jun 2009 07:52:43 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[citron]]></category>
		<category><![CDATA[italian meringue]]></category>
		<category><![CDATA[lemon meringue]]></category>
		<category><![CDATA[pastry dough]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=699</guid>
		<description><![CDATA[Lemon meringue tart the way I like it

So they say that meringue on your lemons is no longer in vogue. I say smoof.  Meringue may be a little too sweet, a little too puffy, a little too creamy&#8230; is your mouth watering yet?  Vogue or not, it has its place.  Just a dab is the [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=699&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/06/25/lemon-meringue-tart/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">the sourplum</media:title>
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			<media:title type="html">tarte-citron1</media:title>
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			<media:title type="html">tarte-citron2</media:title>
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	</item>
		<item>
		<title>THE STORY OF BREAD</title>
		<link>http://sourplum.wordpress.com/2009/06/18/the-story-of-bread/</link>
		<comments>http://sourplum.wordpress.com/2009/06/18/the-story-of-bread/#comments</comments>
		<pubDate>Thu, 18 Jun 2009 10:45:41 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[bread]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[thoughts]]></category>
		<category><![CDATA[leaven]]></category>
		<category><![CDATA[levain]]></category>
		<category><![CDATA[levure]]></category>
		<category><![CDATA[sourdough starter]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=704</guid>
		<description><![CDATA[Chestnut bread sings like a crackling fire fresh out of the oven
Think of the ancient Greeks, middle eastern peoples, the Jews, and the Egyptians as pioneers in the art of baking.  Later during the Dark Ages a thick slice of bread accompanied daily meals. Later still, Charlemagne proclaims, &#8220;Let the number of bakers be always [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=704&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/06/18/the-story-of-bread/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">pain-1</media:title>
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			<media:title type="html">Steve</media:title>
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			<media:title type="html">pain-3</media:title>
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			<media:title type="html">pain-2</media:title>
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			<media:title type="html">pain-4</media:title>
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			<media:title type="html">pain-figue</media:title>
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			<media:title type="html">pain-petrissage</media:title>
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			<media:title type="html">pain-forming</media:title>
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		<item>
		<title>CARAMELIZED TARTE À L&#8217;OIGNON</title>
		<link>http://sourplum.wordpress.com/2009/05/22/caramelized-tarte-a-loignon/</link>
		<comments>http://sourplum.wordpress.com/2009/05/22/caramelized-tarte-a-loignon/#comments</comments>
		<pubDate>Fri, 22 May 2009 16:25:06 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[appetizer]]></category>
		<category><![CDATA[dinner]]></category>
		<category><![CDATA[lunch]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[tarts]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[caramelized onion]]></category>
		<category><![CDATA[onion tart]]></category>
		<category><![CDATA[simple]]></category>
		<category><![CDATA[tarte à l'oignon]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=678</guid>
		<description><![CDATA[
La tarte à l&#8217;oignon, up close and rustic
The house smelled absolutely edible the evening I made this tart. Onions and heat are a divine pair for a few hungry people at the end of the day, especially when those onions are ever so patiently caramelized until translucent and melted.  One bite of a caramelized onion [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=678&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/05/22/caramelized-tarte-a-loignon/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
	
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			<media:title type="html">the sourplum</media:title>
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		<media:content url="http://sourplum.files.wordpress.com/2009/05/tarte-onion1.jpg" medium="image">
			<media:title type="html">tarte-onion</media:title>
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		<title>RHUBARB MOUSSE &amp; PISTACHIO</title>
		<link>http://sourplum.wordpress.com/2009/05/12/rhubarb-mousse-pistachio-cake/</link>
		<comments>http://sourplum.wordpress.com/2009/05/12/rhubarb-mousse-pistachio-cake/#comments</comments>
		<pubDate>Tue, 12 May 2009 09:54:58 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[cake]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[teatime]]></category>
		<category><![CDATA[mousse]]></category>
		<category><![CDATA[pistachio]]></category>
		<category><![CDATA[rhubarb]]></category>
		<category><![CDATA[strawberry]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=661</guid>
		<description><![CDATA[A layered mousse cake: pistachio joconde, rhubarb mousse, strawberry jam gélée, white chocolate whipped cream
It&#8217;s raining, it&#8217;s pouring, I&#8217;m moving&#8230; It&#8217;s a dark and rainy day here in Le Quesnoy and I&#8217;m packing boxes.  Just three little weeks of work and then new adventures begin with the month of June&#8230;
This recipe belongs to Cannelle et [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=661&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/05/12/rhubarb-mousse-pistachio-cake/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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		<title>APPLE CARDAMOM TART</title>
		<link>http://sourplum.wordpress.com/2009/04/23/apple-cardamom-tart/</link>
		<comments>http://sourplum.wordpress.com/2009/04/23/apple-cardamom-tart/#comments</comments>
		<pubDate>Thu, 23 Apr 2009 13:28:08 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[autumn]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spices]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[tarts]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=650</guid>
		<description><![CDATA[A tart of apples and cardamom<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=650&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/04/23/apple-cardamom-tart/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
	
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			<media:title type="html">the sourplum</media:title>
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		<media:content url="http://sourplum.files.wordpress.com/2009/04/apple-cardamom-pie-2.jpg" medium="image">
			<media:title type="html">apple-cardamom-pie-2</media:title>
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		<media:content url="http://sourplum.files.wordpress.com/2009/04/apple-cardamom-pie.jpg" medium="image">
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		<title>BREAKFAST IN NORMANDY</title>
		<link>http://sourplum.wordpress.com/2009/04/14/breakfast-in-normandy/</link>
		<comments>http://sourplum.wordpress.com/2009/04/14/breakfast-in-normandy/#comments</comments>
		<pubDate>Tue, 14 Apr 2009 12:53:05 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[spring]]></category>
		<category><![CDATA[travel]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=307</guid>
		<description><![CDATA[
Le chat charmant of Château Mesnil Geoffroy
In need from a break from thinking about food, I will share a little flânerie in Normandy last spring.  Our first voyage sent us to the Château Mesnil Geoffroy, where a large rose garden is cultivated. It was too early to see roses, but we enjoyed rose powder in [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=307&subd=sourplum&ref=&feed=1" />]]></description>
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		<slash:comments>1</slash:comments>
	
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			<media:title type="html">cat</media:title>
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			<media:title type="html">_mg_2952s</media:title>
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			<media:title type="html">breakfast-normandie</media:title>
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			<media:title type="html">curious-cows</media:title>
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		<title>ROSEMARY HAZELNUT TUILES</title>
		<link>http://sourplum.wordpress.com/2009/04/04/rosemary-hazelnut-tuiles/</link>
		<comments>http://sourplum.wordpress.com/2009/04/04/rosemary-hazelnut-tuiles/#comments</comments>
		<pubDate>Sat, 04 Apr 2009 13:21:01 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[autumn]]></category>
		<category><![CDATA[cookies]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=616</guid>
		<description><![CDATA[
Rosemary and hazelnut tuiles wait patiently for café to be served

These cookies join the Club of Leftover Eggwhites&#8230; who would have guessed by their charm!?  The recipe was easy and came out perfectly. The finish is elegant and tasty.  Merci to Clotilde at Chocolate and Zucchini for these tuiles and such an easy-to-follow recipe.  They [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=616&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/04/04/rosemary-hazelnut-tuiles/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
	
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			<media:title type="html">tuiles-romarin-noisette-1</media:title>
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		<title>HAZELNUT CHOCOLATE MOUSSE</title>
		<link>http://sourplum.wordpress.com/2009/03/25/hazelnut-chocolate-mousse/</link>
		<comments>http://sourplum.wordpress.com/2009/03/25/hazelnut-chocolate-mousse/#comments</comments>
		<pubDate>Wed, 25 Mar 2009 14:53:04 +0000</pubDate>
		<dc:creator>Monica</dc:creator>
				<category><![CDATA[autumn]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[spring]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://sourplum.wordpress.com/?p=599</guid>
		<description><![CDATA[Hazelnut &#8220;Chique de Bavay&#8221; &#38; white chocolate mousse in chocolate pyramid
Think: &#8220;clouds of chocolate mousse melting on my tongue&#8230;&#8221;
A few weeks ago we made the most wonderfully fluffy chocolate mousse at school.  Inspired by photos of chocolate encaged desserts, it seemed only natural what the next dessert would be. For a good color contrast, and [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=sourplum.wordpress.com&blog=3159142&post=599&subd=sourplum&ref=&feed=1" />]]></description>
		<wfw:commentRss>http://sourplum.wordpress.com/2009/03/25/hazelnut-chocolate-mousse/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
	
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