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	<title>Baroness Tapuzina</title>
	
	<link>http://www.baronesstapuzina.com</link>
	<description>Food and other adventures in Israel and abroad</description>
	<lastBuildDate>Sat, 12 May 2012 18:06:26 +0000</lastBuildDate>
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Baroness Tapuzina</feedburner:browserFriendly><item>
		<title>Spring Meal with Friends</title>
		<link>http://www.baronesstapuzina.com/2012/05/12/spring-meal-with-friends/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=spring-meal-with-friends</link>
		<comments>http://www.baronesstapuzina.com/2012/05/12/spring-meal-with-friends/#comments</comments>
		<pubDate>Sat, 12 May 2012 17:55:05 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Cakes]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[buttermilk]]></category>
		<category><![CDATA[quick and easy cake]]></category>
		<category><![CDATA[raspberry]]></category>
		<category><![CDATA[spring cake]]></category>
		<category><![CDATA[summer cake]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2813</guid>
		<description><![CDATA[As I started describing in my last blog post, Mr BT and I went to our friends Cassia and Massimo for a festive Yom Ha&#8217;atzmaut meal: we brought the lamb and dessert and Massimo made the primo piatto, pasta with sauteed cherry tomatoes and garlic. The cherry tomatoes were sauteed in a lovely extra virgin <a href='http://www.baronesstapuzina.com/2012/05/12/spring-meal-with-friends/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Two Variations of Roasted Spring Lamb with Orange and Herbs</title>
		<link>http://www.baronesstapuzina.com/2012/05/05/two-variations-of-roasted-spring-lamb-with-orange-and-herbs/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=two-variations-of-roasted-spring-lamb-with-orange-and-herbs</link>
		<comments>http://www.baronesstapuzina.com/2012/05/05/two-variations-of-roasted-spring-lamb-with-orange-and-herbs/#comments</comments>
		<pubDate>Sat, 05 May 2012 15:54:02 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[lamb marinades]]></category>
		<category><![CDATA[lamb shoulder]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[slow-roasted lamb]]></category>
		<category><![CDATA[spring lamb]]></category>
		<category><![CDATA[wild oranges]]></category>
		<category><![CDATA[Za'atar]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2793</guid>
		<description><![CDATA[Spring has sprung all over Israel and after a rather sad period in my life, I am basking in the beauty of nature&#8217;s bounty. Over the past few weeks, Mr BT and  I have travelled to the north and south of the country visiting dairies, wineries, open markets, flower shows and renewed my spirits and <a href='http://www.baronesstapuzina.com/2012/05/05/two-variations-of-roasted-spring-lamb-with-orange-and-herbs/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Low Cooking Flame</title>
		<link>http://www.baronesstapuzina.com/2012/03/25/low-cooking-flame/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=low-cooking-flame</link>
		<comments>http://www.baronesstapuzina.com/2012/03/25/low-cooking-flame/#comments</comments>
		<pubDate>Sat, 24 Mar 2012 22:08:49 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Family stories]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2744</guid>
		<description><![CDATA[Losing a loved one is something that no one wishes on themselves or at least hopes that the person one has lost had a very long and fruitful life, but when the loss is a parent whose time on earth could have lasted a little longer, the pain is somehow deeper. My much beloved father <a href='http://www.baronesstapuzina.com/2012/03/25/low-cooking-flame/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
		<wfw:commentRss>http://www.baronesstapuzina.com/2012/03/25/low-cooking-flame/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Eccles Cakes for Tu Bishvat</title>
		<link>http://www.baronesstapuzina.com/2012/02/12/eccles-cakes-for-tu-bishvat/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=eccles-cakes-for-tu-bishvat</link>
		<comments>http://www.baronesstapuzina.com/2012/02/12/eccles-cakes-for-tu-bishvat/#comments</comments>
		<pubDate>Sat, 11 Feb 2012 22:55:16 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Biscuits or Cookies]]></category>
		<category><![CDATA[British]]></category>
		<category><![CDATA[Desserts]]></category>
		<category><![CDATA[European]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Tu'Bishvat]]></category>
		<category><![CDATA[currants]]></category>
		<category><![CDATA[Dan Lepard recipe]]></category>
		<category><![CDATA[Eccles Cakes]]></category>
		<category><![CDATA[Tu Bishvat recipe]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2748</guid>
		<description><![CDATA[&#160; I don&#8217;t know why, but I have always had a fascination with mincemeat. I don&#8217;t even remember the first time I ate this boozy filling in a pie, but I must have been a child and for some strange reason this little girl, who was quite a picky eater, when it came to new <a href='http://www.baronesstapuzina.com/2012/02/12/eccles-cakes-for-tu-bishvat/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
		<wfw:commentRss>http://www.baronesstapuzina.com/2012/02/12/eccles-cakes-for-tu-bishvat/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Comfort in a Bowl</title>
		<link>http://www.baronesstapuzina.com/2012/01/14/comfort-in-a-bowl/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=comfort-in-a-bowl</link>
		<comments>http://www.baronesstapuzina.com/2012/01/14/comfort-in-a-bowl/#comments</comments>
		<pubDate>Sat, 14 Jan 2012 21:28:35 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Cheese]]></category>
		<category><![CDATA[First Course]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Regional Cooking]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Cavolo Nero]]></category>
		<category><![CDATA[comfort food]]></category>
		<category><![CDATA[Gorganzola]]></category>
		<category><![CDATA[King Oyster Mushrooms]]></category>
		<category><![CDATA[leeks]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[polenta]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2727</guid>
		<description><![CDATA[I am sure everyone is wondering where I have been for the last two months. I wish I could give you some glamorous answer, but the truth is that life got in my way: work deadlines and a trip to London; and I had a cold which then turned into the flu over the holidays. <a href='http://www.baronesstapuzina.com/2012/01/14/comfort-in-a-bowl/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
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		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Lemon and Goat’s Cheese Ravioli</title>
		<link>http://www.baronesstapuzina.com/2011/11/12/lemon-and-goats-cheese-ravioli/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=lemon-and-goats-cheese-ravioli</link>
		<comments>http://www.baronesstapuzina.com/2011/11/12/lemon-and-goats-cheese-ravioli/#comments</comments>
		<pubDate>Sat, 12 Nov 2011 21:47:11 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Appetizers]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Regional Cooking]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Antonio Carluccio]]></category>
		<category><![CDATA[basil oil]]></category>
		<category><![CDATA[Genarro Contaldo]]></category>
		<category><![CDATA[goats cheese]]></category>
		<category><![CDATA[Ottolenghi's]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[Two Greedy Italians]]></category>
		<category><![CDATA[Yotam Ottolenghi]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2643</guid>
		<description><![CDATA[Italians are passionate about just about everything, but when it comes to food, they have a passion for the ingredients that make up a dish as much as for the final result. I was recently speaking to a friend of mine from Firenze about garlic while he was making spaghetti con aglio, olio e peperoncino <a href='http://www.baronesstapuzina.com/2011/11/12/lemon-and-goats-cheese-ravioli/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
		<wfw:commentRss>http://www.baronesstapuzina.com/2011/11/12/lemon-and-goats-cheese-ravioli/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Ein Kamonim Goat Farm</title>
		<link>http://www.baronesstapuzina.com/2011/10/20/ein-kamonim-goat-farm/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=ein-kamonim-goat-farm</link>
		<comments>http://www.baronesstapuzina.com/2011/10/20/ein-kamonim-goat-farm/#comments</comments>
		<pubDate>Thu, 20 Oct 2011 19:17:12 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Dairies]]></category>
		<category><![CDATA[Israel]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Dairy lunch]]></category>
		<category><![CDATA[Ein Kamonim Goat Farm]]></category>
		<category><![CDATA[Northern Israel]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2638</guid>
		<description><![CDATA[Amiram and Drora Obrutsky started the Ein Camonim goat farm in 1979. They took the name Ein Camonim from Ephraim Kishon&#8217;s book The Fox in the Chicken-Coop, which is about an aging Knesset member who is told to take time off after he collapses during a speech and finds himself in a backward Israeli village <a href='http://www.baronesstapuzina.com/2011/10/20/ein-kamonim-goat-farm/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Corn Couscous with Lamb and Vegetables</title>
		<link>http://www.baronesstapuzina.com/2011/10/12/corn-couscous-with-lamb-and-vegetables/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=corn-couscous-with-lamb-and-vegetables</link>
		<comments>http://www.baronesstapuzina.com/2011/10/12/corn-couscous-with-lamb-and-vegetables/#comments</comments>
		<pubDate>Wed, 12 Oct 2011 19:56:46 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Lamb]]></category>
		<category><![CDATA[Main Course]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[North African]]></category>
		<category><![CDATA[Regional Cooking]]></category>
		<category><![CDATA[corn couscous]]></category>
		<category><![CDATA[Corn Couscous with Lamb and Vegetables]]></category>
		<category><![CDATA[couscousier]]></category>
		<category><![CDATA[lamb tagine]]></category>
		<category><![CDATA[Paula Wolfert]]></category>
		<category><![CDATA[tagine]]></category>
		<category><![CDATA[The Food of Morocco]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2433</guid>
		<description><![CDATA[As I have noted on many of my Moroccan posts, Paula Wolfert is responsible for my love of Moroccan food. When I picked up her original Couscous and Other Good Food from Morocco cookbook over 20 years ago in the original Sur La Table store at Pike&#8217;s Place Market in Seattle, Washington, I felt a <a href='http://www.baronesstapuzina.com/2011/10/12/corn-couscous-with-lamb-and-vegetables/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
		<wfw:commentRss>http://www.baronesstapuzina.com/2011/10/12/corn-couscous-with-lamb-and-vegetables/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Rosh Hashana 5772: Tarte à la Compote de Pommes</title>
		<link>http://www.baronesstapuzina.com/2011/10/01/rosh-hashana-5772-tarte-a-la-compote-de-pommes/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rosh-hashana-5772-tarte-a-la-compote-de-pommes</link>
		<comments>http://www.baronesstapuzina.com/2011/10/01/rosh-hashana-5772-tarte-a-la-compote-de-pommes/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 13:21:37 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Desserts]]></category>
		<category><![CDATA[European]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Regional Cooking]]></category>
		<category><![CDATA[Rosh Hashana]]></category>
		<category><![CDATA[Tarts]]></category>
		<category><![CDATA[Apple Sauce Tarte]]></category>
		<category><![CDATA[Apples]]></category>
		<category><![CDATA[French Apple Tart]]></category>
		<category><![CDATA[Joan Nathan]]></category>
		<category><![CDATA[Rosh Hashana Food]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2464</guid>
		<description><![CDATA[For erev Rosh Hashana I tried another recipe from Joan Nathan&#8217;s new cookbook, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, and it was a perfect ending to a lovely meal. Apart from the wonderful taste, what I loved about it is that it was easy to make. I made the apple sauce <a href='http://www.baronesstapuzina.com/2011/10/01/rosh-hashana-5772-tarte-a-la-compote-de-pommes/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Rosh Hashana 5772: Muesli Challah</title>
		<link>http://www.baronesstapuzina.com/2011/09/29/rosh-hashana-5772-muesli-challah/?utm_source=rss&amp;utm_medium=rss&amp;utm_campaign=rosh-hashana-5772-muesli-challah</link>
		<comments>http://www.baronesstapuzina.com/2011/09/29/rosh-hashana-5772-muesli-challah/#comments</comments>
		<pubDate>Thu, 29 Sep 2011 18:24:23 +0000</pubDate>
		<dc:creator>Baroness Tapuzina</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Challah]]></category>
		<category><![CDATA[Holidays]]></category>
		<category><![CDATA[Rosh Hashana]]></category>
		<category><![CDATA[dried fruits]]></category>
		<category><![CDATA[Muesli Challah]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[rye]]></category>
		<category><![CDATA[seeds]]></category>
		<category><![CDATA[white flour]]></category>
		<category><![CDATA[Whole Wheat]]></category>

		<guid isPermaLink="false">http://www.baronesstapuzina.com/?p=2447</guid>
		<description><![CDATA[I love researching the history of food, and one of the foremost experts on the history of Jewish Food is Gil Marks. I am going to have the immense honor of dining with him and hopefully picking his brain a bit. His entry about Challah in his book, Encyclopedia of Jewish Food, explains the different <a href='http://www.baronesstapuzina.com/2011/09/29/rosh-hashana-5772-muesli-challah/' class='excerpt-more'>Click here to continue reading this post</a>]]></description>
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