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	<title>Hot Dish Review &#187; honey</title>
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	<description>Restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick</description>
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		<title>Girltalk&#8230;.With a Side of Cheese</title>
		<link>http://hotdishreview.com/2011/10/girltalk-with-a-side-of-cheese/</link>
		<comments>http://hotdishreview.com/2011/10/girltalk-with-a-side-of-cheese/#comments</comments>
		<pubDate>Tue, 11 Oct 2011 18:32:10 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=10626</guid>
		<description><![CDATA[In the midst of AD&#8217;s whirlwind visit, we managed to spend an evening just hangin&#8217; out. I put together a spread of cheeses and accompaniments and opened a bottle of 2009 Edmeades, a deep spicy red zin who&#8217;s earlier vintages used to find their way into my home quite often. A chunk of standard gruyere, [...]]]></description>
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		<title>Barley for Breakfast&#8230;.Experiment #2</title>
		<link>http://hotdishreview.com/2010/05/barley-for-breakfast-experiment-2/</link>
		<comments>http://hotdishreview.com/2010/05/barley-for-breakfast-experiment-2/#comments</comments>
		<pubDate>Fri, 28 May 2010 19:09:13 +0000</pubDate>
		<dc:creator>Serina Patrick</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Side Dish]]></category>
		<category><![CDATA[barley]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[honey]]></category>

		<guid isPermaLink="false">http://hotdishreview.com/?p=2602</guid>
		<description><![CDATA[I divided the barley I made last weekend into four equal servings for experimentation. Sandy, my holistic nutritionist, suggested I try it for breakfast instead of eating so much breakfast sausage and bacon which are both full of nitrates. Honey, cinnamon, dried figs, golden raisins, and slivered almonds make a delicious topping for Greek yogurt [...]]]></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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