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	<title>The Busy Gourmand</title>
	
	<link>http://www.busygourmand.com</link>
	<description>Good Food, Little Time</description>
	<lastBuildDate>Mon, 20 Feb 2012 16:17:03 +0000</lastBuildDate>
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		<title>An Edible Train Wreck</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/ACIeZHnrVzU/</link>
		<comments>http://www.busygourmand.com/2012/02/20/an-edible-train-wreck/#comments</comments>
		<pubDate>Mon, 20 Feb 2012 16:17:03 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[orange layer cake]]></category>
		<category><![CDATA[orange-pineapple cake]]></category>
		<category><![CDATA[orange-pineapple layer cake]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4146</guid>
		<description><![CDATA[I have been doing a lot of food experimenting lately. Some things turned out good, some things turned out not so good, and one turned out to be absolutely delicious despite the fact that it looked like something made in an Easy-Bake oven. I am embarrassed to even show you except for the fact that [...]]]></description>
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		<item>
		<title>The Real Shrimp Veracruzano!</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/xVeqp7FNMTA/</link>
		<comments>http://www.busygourmand.com/2012/02/14/the-real-shrimp-veracruzano/#comments</comments>
		<pubDate>Tue, 14 Feb 2012 23:12:19 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[camarones veracruzanos]]></category>
		<category><![CDATA[Mexican shrimp recipes]]></category>
		<category><![CDATA[shrimp veracuzano]]></category>
		<category><![CDATA[shrimp with couscous]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4134</guid>
		<description><![CDATA[Yesterday was one of those days that made my head hurt.  Too much to do, too little time and no time to really think about dinner.  I always keep some cooked shrimp in the freezer for just such an evening.  They will defrost in about 20 minutes and after that you can throw them in [...]]]></description>
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		<item>
		<title>All Quiet on the Blogging Front</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/BHeu_NrPCTg/</link>
		<comments>http://www.busygourmand.com/2012/01/31/all-quiet-on-the-blogging-front/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 15:34:18 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Musings]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[Calabrese peppers]]></category>
		<category><![CDATA[chicory]]></category>
		<category><![CDATA[italian seeds]]></category>
		<category><![CDATA[san marzano tomatoes]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4128</guid>
		<description><![CDATA[There has not been a lot of blogging as of late. In addition to my rather full plate of things to do I have added another business opportunity. This new opportunity seems to be eating up a lot of time while I climb the learning curve. This does not mean I have not been cooking. [...]]]></description>
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		<item>
		<title>More from the Mexican Market</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/0n8FIeMVGzA/</link>
		<comments>http://www.busygourmand.com/2012/01/10/more-from-the-mexican-market/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 22:41:47 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cuban beef recipes]]></category>
		<category><![CDATA[cuban recipes]]></category>
		<category><![CDATA[ropa vieja]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4117</guid>
		<description><![CDATA[I keep finding new things to try out at the meat counter at the local Mexican market. It is not that you cannot find any of these things in the regular market. I think it is the way they cut and display the meat that makes me stop and take a second look. Flank steak [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Mexican Market Finds</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/6G-pVVeJXyQ/</link>
		<comments>http://www.busygourmand.com/2012/01/02/mexican-market-finds/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 23:46:00 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[osso buco]]></category>
		<category><![CDATA[oxtail osso buco]]></category>
		<category><![CDATA[oxtail recipes]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4106</guid>
		<description><![CDATA[I have been availing myself of the many interesting things you can find at our local Mexican market. Over the recent weeks I have seen every part of the pig or the cow available for sale. (I cannot figure out what you do with the full pigs head. Guess I will have to research that [...]]]></description>
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		<item>
		<title>Warm Winter Salad</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/LHNOKtL8qrE/</link>
		<comments>http://www.busygourmand.com/2011/12/31/warm-winter-salad/#comments</comments>
		<pubDate>Sat, 31 Dec 2011 14:00:02 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Resources]]></category>
		<category><![CDATA[couscous salad]]></category>
		<category><![CDATA[greek-style salad]]></category>
		<category><![CDATA[shrimp and feta salad]]></category>
		<category><![CDATA[shrimp feta and couscous salad]]></category>
		<category><![CDATA[shrimp salad]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4089</guid>
		<description><![CDATA[I am not a person who usually puts in a plug for prepackaged food. But once in a while you come across something that is pretty good and becomes a staple in the pantry. In my case it has even earned a container in the cabinet along with rice, beans, and assorted pastas. It is [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Carnitas!</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/bymH39BkcaE/</link>
		<comments>http://www.busygourmand.com/2011/12/29/carnitas/#comments</comments>
		<pubDate>Thu, 29 Dec 2011 14:00:05 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[braised carnitas]]></category>
		<category><![CDATA[carnitas]]></category>
		<category><![CDATA[healthy carnitas]]></category>
		<category><![CDATA[Mexican carnitas]]></category>
		<category><![CDATA[Mexican Food]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4077</guid>
		<description><![CDATA[Generally speaking when I see carnitas on a menu they would hardly raise an exclamation point or a second look for that matter. They are usually comprised of shredded pork that has been braised for a long period of time. You generally place the shredded pieces on a warm tortilla and garnish with your favorite [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Winter Blahs</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/3QInWS85bDc/</link>
		<comments>http://www.busygourmand.com/2011/12/27/winter-blahs/#comments</comments>
		<pubDate>Tue, 27 Dec 2011 15:40:49 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chorizo]]></category>
		<category><![CDATA[chorizo squash and corn stew]]></category>
		<category><![CDATA[hearty stews]]></category>
		<category><![CDATA[winter stews]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4068</guid>
		<description><![CDATA[I know we are technically only a few days into winter but I find myself suffering from a bit of what I call the “winter blahs.” The signs include lounging in bed a bit longer than I should and an overall case of ennui. Sitting in a cold office most of the day does not [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<item>
		<title>Real American Food</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/XL4HAYwbIIs/</link>
		<comments>http://www.busygourmand.com/2011/12/12/real-american-food/#comments</comments>
		<pubDate>Mon, 12 Dec 2011 16:28:08 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[hearty soups]]></category>
		<category><![CDATA[soups]]></category>
		<category><![CDATA[squash bean and corn soup]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4055</guid>
		<description><![CDATA[I was recently reminded that we throw the term “American” around pretty casually. We often hear about things being “American as apple pie” or “Americans have a different value system,” largely referring to the people who live in the 50 United States. Of course apples are not indigenous to the continents that make up the [...]]]></description>
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		<item>
		<title>I’ll Take the Unusual</title>
		<link>http://feedproxy.google.com/~r/TheBusyGourmand/~3/F0Catqj0rMM/</link>
		<comments>http://www.busygourmand.com/2011/11/28/i%e2%80%99ll-take-the-unusual/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 15:58:20 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cheesecake]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[pumpkin cheesecake]]></category>
		<category><![CDATA[thanksgiving desserts]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4041</guid>
		<description><![CDATA[Like most everyone else when it comes to Thanksgiving I tend to stick with the tried and true, the usual. It is not that you cannot try to do new things at Thanksgiving. It is just that there is something comforting in the knowledge that a well-cooked turkey is going to be accompanied by mashed [...]]]></description>
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