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	<title>Hot Dish Review &#187; cabbage</title>
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	<link>http://hotdishreview.com</link>
	<description>Restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick</description>
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		<title>New Year&#8217;s Day Superstition Sampler</title>
		<link>http://hotdishreview.com/2012/01/new-years-day-superstition-sampler/</link>
		<comments>http://hotdishreview.com/2012/01/new-years-day-superstition-sampler/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 17:12:37 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[acorn squash]]></category>
		<category><![CDATA[black-eyed peas]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[collard greens]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=6906</guid>
		<description><![CDATA[It didn&#8217;t work last year so we had beef stirfry to start off 2012! This year I didn&#8217;t want to leave anything to chance. Many cultures believe that it&#8217;s lucky to eat certain foods on New Year&#8217;s Day, so after brunch at Diesel, LC and I ordered their &#8220;superstition sampler&#8221; to go&#8230;.collards, black-eyed peas, rice, [...]]]></description>
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		<title>Haven&#8230;.Does it Live up to the Hype?</title>
		<link>http://hotdishreview.com/2010/07/haven-does-it-live-up-to-the-hype/</link>
		<comments>http://hotdishreview.com/2010/07/haven-does-it-live-up-to-the-hype/#comments</comments>
		<pubDate>Sat, 31 Jul 2010 16:55:50 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Reviews]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[duck]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[ice cream]]></category>
		<category><![CDATA[peach cobbler]]></category>
		<category><![CDATA[wine]]></category>

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		<description><![CDATA[This place has great buzz. Over the years I have perused Haven&#8217;s menu online, salivating over a pork dish here, a salad there, and many of the small plates. So, it seemed the perfect place for PG and I to dine during her visit from LA. We both like to sample several dishes, tapas style. [...]]]></description>
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		<title>Artisan Cheeses</title>
		<link>http://hotdishreview.com/2010/01/artisan-cheeses/</link>
		<comments>http://hotdishreview.com/2010/01/artisan-cheeses/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 22:47:39 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[bread]]></category>
		<category><![CDATA[butternut squash]]></category>
		<category><![CDATA[cabbage]]></category>
		<category><![CDATA[champagne]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[Star Provisions]]></category>
		<category><![CDATA[Whole Foods]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=797</guid>
		<description><![CDATA[Cheese (cheez) n. a solid food made from the pressed curds of milk. Sounds delish, no? I&#8217;ve really gotten into cheese in the last few years. So many restaurants offer artisan cheese plates, sometimes as a starter, other times as an option for dessert. Anne and Clifford have always done it the best at Floataway [...]]]></description>
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