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	<title>CHEESESLAVE</title>
	
	<link>http://www.cheeseslave.com</link>
	<description>For the love of cheese. And bacon. And butter. And raw milk. And all those other things we're not supposed to eat.</description>
	<pubDate>Fri, 10 Jul 2009 21:32:27 +0000</pubDate>
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		<title>How To Render Lard &amp; Tallow</title>
		<link>http://feedproxy.google.com/~r/Cheeseslave/~3/4zGJBtwAkyU/</link>
		<comments>http://www.cheeseslave.com/2009/07/09/how-to-render-lard-tallow/#comments</comments>
		<pubDate>Thu, 09 Jul 2009 20:21:31 +0000</pubDate>
		<dc:creator>cheeseslave</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[beef tallow]]></category>

		<category><![CDATA[heart disease]]></category>

		<category><![CDATA[lard]]></category>

		<category><![CDATA[sally fallon]]></category>

		<category><![CDATA[saturated fat]]></category>

		<category><![CDATA[tallow]]></category>

		<category><![CDATA[trans fats]]></category>

		<guid isPermaLink="false">http://www.cheeseslave.com/?p=3638</guid>
		
			<content:encoded><![CDATA[If you read my blog with any regularity, you know I&#8217;m a big fan of lard and tallow. I use them for pie crusts, making chicken nuggets and fried chicken, onion rings and French fries, and plan to try my hand at doughnuts and potato chips.  Oh, and let&#8217;s not forget about buttermilk biscuits&#8230; [...]<img src="http://feeds.feedburner.com/~r/Cheeseslave/~4/4zGJBtwAkyU" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>The Flakiest Pie Crust Ever — My Secret Ingredient</title>
		<link>http://feedproxy.google.com/~r/Cheeseslave/~3/DyqhWeTMChk/</link>
		<comments>http://www.cheeseslave.com/2009/07/06/the-flakiest-pie-crust-ever-my-secret-ingredient/#comments</comments>
		<pubDate>Mon, 06 Jul 2009 20:38:08 +0000</pubDate>
		<dc:creator>cheeseslave</dc:creator>
		
		<category><![CDATA[Food &amp; Cooking]]></category>

		<category><![CDATA[beef tallow]]></category>

		<category><![CDATA[bison tallow]]></category>

		<category><![CDATA[fat-soluble vitamins]]></category>

		<category><![CDATA[lard]]></category>

		<category><![CDATA[pie crust]]></category>

		<category><![CDATA[vitamin k2]]></category>

		<guid isPermaLink="false">http://www.cheeseslave.com/?p=3616</guid>
		
			<content:encoded><![CDATA[I made a couple pies over the 4th of July weekend. While I hate to seem immodest, I have to tell you...  I'm still blown away at how amazing the pie crust came out. 

I've been making pie crust for decades and, thanks to Jeffrey Steingarten and Marion Cunningman, I have mastered a perfectly light, flaky pie crust. 

But this crust was even better than my best pie crust. A hundred times better! My pie crust was elevated from perfect to divine, thanks to a new ingredient. New to me,...<img src="http://feeds.feedburner.com/~r/Cheeseslave/~4/DyqhWeTMChk" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>Homemade Buttermilk Ranch Dressing</title>
		<link>http://feedproxy.google.com/~r/Cheeseslave/~3/1WYaHAUNYGU/</link>
		<comments>http://www.cheeseslave.com/2009/07/03/homemade-buttermilk-ranch-dressing/#comments</comments>
		<pubDate>Fri, 03 Jul 2009 14:06:42 +0000</pubDate>
		<dc:creator>cheeseslave</dc:creator>
		
		<category><![CDATA[Recipes]]></category>

		<category><![CDATA[buttermilk ranch dressing]]></category>

		<category><![CDATA[cream]]></category>

		<category><![CDATA[fat-soluble vitamins]]></category>

		<guid isPermaLink="false">http://www.cheeseslave.com/?p=3540</guid>
		
			<content:encoded><![CDATA[If you're trying to get your kids to eat more fresh raw vegetables, try making this buttermilk ranch dressing. You can also use this dressing as a dipping sauce for veggies. Vegetables aside (I agree with Sally Fallon -- vegetables are just a vehicle for butter and cream), this dressing is a great way to get nourishing, healthy fats into your family. If you're still afraid of eating fat, remember this: fats are where the vitamins are!<img src="http://feeds.feedburner.com/~r/Cheeseslave/~4/1WYaHAUNYGU" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>Real Food Wednesday: July 1, 2009</title>
		<link>http://feedproxy.google.com/~r/Cheeseslave/~3/JA7zFhq7hjk/</link>
		<comments>http://www.cheeseslave.com/2009/06/30/real-food-wednesday-july-1-2009/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 04:14:38 +0000</pubDate>
		<dc:creator>cheeseslave</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<category><![CDATA[blog carnival]]></category>

		<category><![CDATA[real food wednesday]]></category>

		<guid isPermaLink="false">http://www.cheeseslave.com/?p=3577</guid>
		
			<content:encoded><![CDATA[Welcome to Real Food Wednesday!

I posted a recipe for Homemade Cherry Pie With a Lattice Crust. I just made this pie for my family and it was a hit. Do yourself a favor and make a cherry pie while the cherries are in season -- right now!<img src="http://feeds.feedburner.com/~r/Cheeseslave/~4/JA7zFhq7hjk" height="1" width="1"/>]]></content:encoded>
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		<item>
		<title>Homemade Cherry Pie With A Lattice Crust</title>
		<link>http://feedproxy.google.com/~r/Cheeseslave/~3/NmL6vlsHFqE/</link>
		<comments>http://www.cheeseslave.com/2009/06/30/homemade-cherry-pie-with-a-lattice-crust/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 03:20:46 +0000</pubDate>
		<dc:creator>cheeseslave</dc:creator>
		
		<category><![CDATA[Uncategorized]]></category>

		<category><![CDATA[cherry pie]]></category>

		<category><![CDATA[homemade cherry pie]]></category>

		<category><![CDATA[lattice crust]]></category>

		<category><![CDATA[pie]]></category>

		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.cheeseslave.com/?p=3579</guid>
		
			<content:encoded><![CDATA[Early summer is cherry season. My favorite way to eat cherries is in a pie. Many people have negative associations with cherry pies -- but that's because they've only eaten storebought cherry pies. There is nothing like a homemade cherry pie. Especially with a crust made from scratch with lard and real butter and served with a scoop of vanilla ice cream. I made this pie for my extended family tonight in Ohio and everyone loved it. They ooohed and aaahed. Which is what you want when people are...<img src="http://feeds.feedburner.com/~r/Cheeseslave/~4/NmL6vlsHFqE" height="1" width="1"/>]]></content:encoded>
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