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	<description>Creative, Hand Made Foods from our Kitchen</description>
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	<item>
		<title>Back at it</title>
		<link>https://davidmatthew.wordpress.com/2017/12/07/back-in-action/</link>
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		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Thu, 07 Dec 2017 16:35:38 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=136</guid>

					<description><![CDATA[It&#8217;s been a solid 9 years since I posted anything here, but here I am, back at it. This blog was the first expression a culinary impulse I had that eventually became Quince and Apple, the artisan food company Clare and I started in 2009 and still run today. Since then, almost all of my creative &#8230; <a href="https://davidmatthew.wordpress.com/2017/12/07/back-in-action/" class="more-link">Continue reading <span class="screen-reader-text">Back at it</span></a>]]></description>
		
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		<post-id xmlns="com-wordpress:feed-additions:1">136</post-id>
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			<media:title type="html">Quince and Apple jar display</media:title>
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			<media:title type="html">The children</media:title>
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		<title>Green Tomato Preserves with Ginger and Apples</title>
		<link>https://davidmatthew.wordpress.com/2008/11/01/green-tomato-preserves-with-ginger-and-apples/</link>
					<comments>https://davidmatthew.wordpress.com/2008/11/01/green-tomato-preserves-with-ginger-and-apples/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Sat, 01 Nov 2008 20:18:34 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Apples]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[Green Tomato]]></category>
		<category><![CDATA[mes confitures]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[tomatoes]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=121</guid>

					<description><![CDATA[I came into a lot of green tomatoes this year as the frost approached. There&#8217;s no sense leaving them on the plant once a frost is on its way, so Clare and I and the neighbors picked all we had still on the vine and now I have the charge of making them taste good &#8230; <a href="https://davidmatthew.wordpress.com/2008/11/01/green-tomato-preserves-with-ginger-and-apples/" class="more-link">Continue reading <span class="screen-reader-text">Green Tomato Preserves with Ginger and&#160;Apples</span></a>]]></description>
		
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			<slash:comments>1</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">121</post-id>
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			<media:title type="html">davidmatthew</media:title>
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		<item>
		<title>Watermelon Rose Uncovered</title>
		<link>https://davidmatthew.wordpress.com/2008/10/24/watermelon-rose-uncovered/</link>
					<comments>https://davidmatthew.wordpress.com/2008/10/24/watermelon-rose-uncovered/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Fri, 24 Oct 2008 22:39:03 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[jelly]]></category>
		<category><![CDATA[tom waits]]></category>
		<category><![CDATA[watermelon rose]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=119</guid>

					<description><![CDATA[Hey folks, A funny thing happened to me last week. I was sitting around at home working on some things and listening to a little Tom Waits, as I often do, when he sang something that made me pause. Now, Tom sings a lot of strange things, but this was different. Do you remember when &#8230; <a href="https://davidmatthew.wordpress.com/2008/10/24/watermelon-rose-uncovered/" class="more-link">Continue reading <span class="screen-reader-text">Watermelon Rose Uncovered</span></a>]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">119</post-id>
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		<item>
		<title>Seckel Pears with Honey and Ginger</title>
		<link>https://davidmatthew.wordpress.com/2008/10/23/seckel-pears-with-honey-and-ginger/</link>
					<comments>https://davidmatthew.wordpress.com/2008/10/23/seckel-pears-with-honey-and-ginger/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Thu, 23 Oct 2008 22:38:49 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[ginger]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[jam]]></category>
		<category><![CDATA[mes confitures]]></category>
		<category><![CDATA[pears]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[seckel pears]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=111</guid>

					<description><![CDATA[Hey folks, it&#8217;s been awhile since I wrote a post, but I&#8217;m back. I&#8217;ve been hard at work getting things going to sell this delicious jams. I&#8217;m currently looking around for commercial kitchen space to rent. But, once I&#8217;m done with that and I get my food processor&#8217;s license, I should be in pretty good &#8230; <a href="https://davidmatthew.wordpress.com/2008/10/23/seckel-pears-with-honey-and-ginger/" class="more-link">Continue reading <span class="screen-reader-text">Seckel Pears with Honey and&#160;Ginger</span></a>]]></description>
		
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			<slash:comments>6</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">111</post-id>
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			<media:title type="html">davidmatthew</media:title>
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			<media:title type="html">365</media:title>
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		<title>Maple Nectarine</title>
		<link>https://davidmatthew.wordpress.com/2008/09/24/maple-nectarine/</link>
					<comments>https://davidmatthew.wordpress.com/2008/09/24/maple-nectarine/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Thu, 25 Sep 2008 00:01:16 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[maple syrup]]></category>
		<category><![CDATA[nectarine]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[summer]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=104</guid>

					<description><![CDATA[The other preserve that I worked on this week is a Maple Nectarine Preserve. Pretty straightforward stuff here: Cut up nectarines. Bring to boil with sugar, maple syrup, and lemon juice (and Bourbon). Transfer to ceramic bowl and refrigerate overnight. Bring back to boil, reduce, check set and put into jars. As you can see, &#8230; <a href="https://davidmatthew.wordpress.com/2008/09/24/maple-nectarine/" class="more-link">Continue reading <span class="screen-reader-text">Maple Nectarine</span></a>]]></description>
		
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			<slash:comments>2</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">104</post-id>
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			<media:title type="html">davidmatthew</media:title>
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		<item>
		<title>Shallot Confit with Cabernet Sauvignon</title>
		<link>https://davidmatthew.wordpress.com/2008/09/24/shallot-confit-with-cabernet-sauvignon/</link>
					<comments>https://davidmatthew.wordpress.com/2008/09/24/shallot-confit-with-cabernet-sauvignon/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Wed, 24 Sep 2008 23:51:42 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[blue cheese]]></category>
		<category><![CDATA[cabernet sauvignon]]></category>
		<category><![CDATA[confit]]></category>
		<category><![CDATA[pectin]]></category>
		<category><![CDATA[red wine]]></category>
		<category><![CDATA[shallot]]></category>
		<category><![CDATA[shallot confit]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[wine]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=98</guid>

					<description><![CDATA[I wanted to go in a bit of a new direction with my preserves this week, something with an intended savory application. The grape jelly I made last week had me in the mood for wine and, so, I started there. I worked at a high-end French restaurant in Madison some years back and we &#8230; <a href="https://davidmatthew.wordpress.com/2008/09/24/shallot-confit-with-cabernet-sauvignon/" class="more-link">Continue reading <span class="screen-reader-text">Shallot Confit with Cabernet&#160;Sauvignon</span></a>]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">98</post-id>
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			<media:title type="html">davidmatthew</media:title>
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		<item>
		<title>The Nuisance of a Name</title>
		<link>https://davidmatthew.wordpress.com/2008/09/21/the-nuisance-of-a-name/</link>
					<comments>https://davidmatthew.wordpress.com/2008/09/21/the-nuisance-of-a-name/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Sun, 21 Sep 2008 15:47:47 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=87</guid>

					<description><![CDATA[Hey folks, here&#8217;s the deal. I&#8217;m working on jumping through all the legal hoops to get a license to sell my jams and preserves for real money. All that&#8217;s fairly easy once you know what you have to do. The hard part is coming up with a name. david matthew sounds kinda formal and a &#8230; <a href="https://davidmatthew.wordpress.com/2008/09/21/the-nuisance-of-a-name/" class="more-link">Continue reading <span class="screen-reader-text">The Nuisance of a&#160;Name</span></a>]]></description>
		
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			<slash:comments>4</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">87</post-id>
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			<media:title type="html">davidmatthew</media:title>
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		<item>
		<title>Jellies Resurgent</title>
		<link>https://davidmatthew.wordpress.com/2008/09/21/jellies-resurgent/</link>
					<comments>https://davidmatthew.wordpress.com/2008/09/21/jellies-resurgent/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Sun, 21 Sep 2008 15:40:45 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[concord grapes]]></category>
		<category><![CDATA[grapes]]></category>
		<category><![CDATA[jelly]]></category>
		<category><![CDATA[mes confitures]]></category>
		<category><![CDATA[pectin]]></category>
		<category><![CDATA[pectin stock]]></category>
		<category><![CDATA[rose]]></category>
		<category><![CDATA[rose hips]]></category>
		<category><![CDATA[watermelon]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=85</guid>

					<description><![CDATA[Well, I&#8217;ve been working on jellies in the last couple of weeks and I&#8217;ve got two projects done. The first jelly was the classic grape jelly. I got a bunch of fresh, organic concord grapes from Blue Skies Farm for super cheap because they were split in the picking. I guess the farm makes wine &#8230; <a href="https://davidmatthew.wordpress.com/2008/09/21/jellies-resurgent/" class="more-link">Continue reading <span class="screen-reader-text">Jellies Resurgent</span></a>]]></description>
		
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			<slash:comments>5</slash:comments>
		
		
		<post-id xmlns="com-wordpress:feed-additions:1">85</post-id>
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			<media:title type="html">davidmatthew</media:title>
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		<title>Figs Preserved in Honey and Bourbon</title>
		<link>https://davidmatthew.wordpress.com/2008/09/05/figs-preserved-in-honey-and-bourbon/</link>
					<comments>https://davidmatthew.wordpress.com/2008/09/05/figs-preserved-in-honey-and-bourbon/#comments</comments>
		
		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Fri, 05 Sep 2008 23:53:09 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[bourbon]]></category>
		<category><![CDATA[daniel boone]]></category>
		<category><![CDATA[fall]]></category>
		<category><![CDATA[figs]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[summer]]></category>
		<category><![CDATA[vanilla]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=73</guid>

					<description><![CDATA[Yesterday at this time, my thermometer read 91 degrees. Today? Try 55. That&#8217;s right friends, fall is on its way. I always feel a mixture of sadness and excited anticipation as the seasons begin to change. I wonder if I got everything I could have out of the season we&#8217;re leaving, but look forward to &#8230; <a href="https://davidmatthew.wordpress.com/2008/09/05/figs-preserved-in-honey-and-bourbon/" class="more-link">Continue reading <span class="screen-reader-text">Figs Preserved in Honey and&#160;Bourbon</span></a>]]></description>
		
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		<title>Green Apple Jelly</title>
		<link>https://davidmatthew.wordpress.com/2008/08/27/green-apple-jelly/</link>
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		<dc:creator><![CDATA[davidmatthew]]></dc:creator>
		<pubDate>Wed, 27 Aug 2008 22:07:33 +0000</pubDate>
				<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[apple jelly]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[pectin]]></category>
		<category><![CDATA[pectin stock]]></category>
		<category><![CDATA[recipe]]></category>
		<guid isPermaLink="false">http://davidmatthew.wordpress.com/?p=52</guid>

					<description><![CDATA[I made this jelly almost two weeks ago and I&#8217;ve already written quite enough on the glories of pectin, so I&#8217;m going to keep this short. I made the jelly using Melba apples from Ela Orchard in Rochester, WI. Bob Ela is like the friendliest, smiliest person on earth and he grows great apples. He &#8230; <a href="https://davidmatthew.wordpress.com/2008/08/27/green-apple-jelly/" class="more-link">Continue reading <span class="screen-reader-text">Green Apple Jelly</span></a>]]></description>
		
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