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	<title>Cocoa &amp; Lavender</title>
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	<link>https://cocoaandlavender.com</link>
	<description>Sharing stories and recipes from my daily life and travels.</description>
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	<title>Cocoa &amp; Lavender</title>
	<link>https://cocoaandlavender.com</link>
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	<item>
		<title>Recipe for Crispy Tempeh with Shimeji and  Sambal</title>
		<link>https://cocoaandlavender.com/crispy-tempeh-with-shimeji-and-sambal/</link>
					<comments>https://cocoaandlavender.com/crispy-tempeh-with-shimeji-and-sambal/#comments</comments>
		
		<dc:creator><![CDATA[Cocoa &#38; Lavender]]></dc:creator>
		<pubDate>Sat, 24 Oct 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Crispy Tempeh with Shimeji and Sambal]]></category>
		<category><![CDATA[sambal oelek]]></category>
		<category><![CDATA[shimeji]]></category>
		<category><![CDATA[tempeh]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12437</guid>

					<description><![CDATA[Hot Stuff! Tempeh, like tofu, is a wonderful plant-based protein that everyone can add to their diet. Traditionally, it is made from whole soybeans, but it can also be made using other beans, legumes, or grains (like rice). It is very different than tofu; it has a meaty, chewy texture that I really love. Everything [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/crispy-tempeh-with-shimeji-and-sambal/feed/</wfw:commentRss>
			<slash:comments>5</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Coconut Cream Pie</title>
		<link>https://cocoaandlavender.com/coconut-cream-pie/</link>
					<comments>https://cocoaandlavender.com/coconut-cream-pie/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 17 Oct 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Coconut Cream Pie]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[coconut cream pie]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[flaked coconut]]></category>
		<category><![CDATA[sweetened coconut]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13025</guid>

					<description><![CDATA[A Diner Delight. Whenever I think of coconut cream pie, roadside diners come to mind. And I think the best coconut cream pie I had was at Gibby’s Diner just west of Schenectady — about an hour from Delmar, where I once lived. But the Miss Glenmont Diner had a pretty good one, too, and [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/coconut-cream-pie/feed/</wfw:commentRss>
			<slash:comments>33</slash:comments>
		
		
			</item>
		<item>
		<title>Heirloom Italian: Cookbook Review and Recipe</title>
		<link>https://cocoaandlavender.com/chicken-marsala/</link>
					<comments>https://cocoaandlavender.com/chicken-marsala/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 10 Oct 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Chicken Marsala]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[chicken marsala]]></category>
		<category><![CDATA[heirloom italian]]></category>
		<category><![CDATA[italian-american]]></category>
		<category><![CDATA[Marguerite Marceau Henderson]]></category>
		<category><![CDATA[mushrooms]]></category>
		<category><![CDATA[Sicilian]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13435</guid>

					<description><![CDATA[Happy Italian-American Month! As we enter into the second week of Italian-American Month, it’s an appropriate moment to review the upcoming book by Marguerite Marceau Henderson: Heirloom Italian: Recipes and Stories from a Sicilian Grandmother’s Kitchen (Gibbs-Smith, October 27, 2026, with photos by Nicole Marriner). I must admit when I accepted the offer to review [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/chicken-marsala/feed/</wfw:commentRss>
			<slash:comments>26</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Couscous with Seven Vegetables and Tfaya</title>
		<link>https://cocoaandlavender.com/couscous-with-seven-vegetables-and-tfaya/</link>
					<comments>https://cocoaandlavender.com/couscous-with-seven-vegetables-and-tfaya/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 03 Oct 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Couscous with Seven Vegetables and Tfaya]]></category>
		<category><![CDATA[couscous]]></category>
		<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[seven vegetables]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[vegan]]></category>
		<category><![CDATA[vegetarian]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13547</guid>

					<description><![CDATA[T.G.I.F. Fridays are holy days in Morocco and, every Friday, following the midday prayers, families gather to share in a special meal. The traditional Friday dish is a large platter of Couscous with Seven Vegetables, often topped with Tfaya, a dark, rich mixture of caramelized onions, raisins, and spices. Couscous with seasonally varied vegetables was [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/couscous-with-seven-vegetables-and-tfaya/feed/</wfw:commentRss>
			<slash:comments>39</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Pear-Almond Cake</title>
		<link>https://cocoaandlavender.com/pear-almond-cake/</link>
					<comments>https://cocoaandlavender.com/pear-almond-cake/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 26 Sep 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Pear-Almond Cake]]></category>
		<category><![CDATA[almond flour]]></category>
		<category><![CDATA[cake]]></category>
		<category><![CDATA[pear almond cake]]></category>
		<category><![CDATA[pears]]></category>
		<category><![CDATA[sliced almonds]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12596</guid>

					<description><![CDATA[Easy As &#8230; Cake? Recently, I was going to make a Pear Frangipane Tart as a dessert for dinner with friends. That same day, by coincidence, another friend sent me a recipe for a Pear-Almond Cake he thought we’d like. The cake ingredients were pretty much the same as the tart, and the cake was [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/pear-almond-cake/feed/</wfw:commentRss>
			<slash:comments>27</slash:comments>
		
		
			</item>
		<item>
		<title>Farmhouse Christmas: Cookbook Review and Recipe</title>
		<link>https://cocoaandlavender.com/candy-cane-brownies/</link>
					<comments>https://cocoaandlavender.com/candy-cane-brownies/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 19 Sep 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Candy Cane Brownies]]></category>
		<category><![CDATA[candy cane brownies]]></category>
		<category><![CDATA[candy canes]]></category>
		<category><![CDATA[farmhouse christmas]]></category>
		<category><![CDATA[melissa bahen]]></category>
		<category><![CDATA[mint brownies]]></category>
		<category><![CDATA[peppermints]]></category>
		<category><![CDATA[schiffer press]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=12608</guid>

					<description><![CDATA[An Old-Fashioned Christmas. I had a lot of fun reading and reviewing Farmhouse Christmas by Melissa Bahen from Gibbs Smith Books, September 2026. Bahen is well known to foodies for her blog, Lulu the Baker — about simple food and modern country life. This is her fourth book; it is preceded by Scandinavian Gatherings, Farmhouse [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/candy-cane-brownies/feed/</wfw:commentRss>
			<slash:comments>28</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Fettucine with Gorgonzola, Rosemary, and Walnuts</title>
		<link>https://cocoaandlavender.com/fettucine-with-gorgonzola-rosemary-and-walnuts/</link>
					<comments>https://cocoaandlavender.com/fettucine-with-gorgonzola-rosemary-and-walnuts/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 12 Sep 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Fettucine with Gorgonzola, Rosemary, and Walnuts]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[fettucine]]></category>
		<category><![CDATA[gorgonzola dolce]]></category>
		<category><![CDATA[rosemary]]></category>
		<category><![CDATA[walnuts]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13027</guid>

					<description><![CDATA[A Riff on an Old Favorite. Today’s recipe is a riff on an Italian dish I’ve&#160;enjoyed since I was in my early 20s. When I first had fettuccine with Gorgonzola cream sauce, it was quite the revelation. Flavorful and easy. I’ve made it multiple times in its simplest version containing only Gorgonzola dolce and cream, [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/fettucine-with-gorgonzola-rosemary-and-walnuts/feed/</wfw:commentRss>
			<slash:comments>49</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for David’s Barbecue Ribs</title>
		<link>https://cocoaandlavender.com/davids-barbecue-ribs/</link>
					<comments>https://cocoaandlavender.com/davids-barbecue-ribs/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 05 Sep 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[David’s Barbecue Ribs]]></category>
		<category><![CDATA[barbecue ribs]]></category>
		<category><![CDATA[bbq]]></category>
		<category><![CDATA[bbq ribs]]></category>
		<category><![CDATA[David’s barbecue ribs]]></category>
		<category><![CDATA[mom’s barbecue sauce]]></category>
		<category><![CDATA[mom’s bbq sauce]]></category>
		<category><![CDATA[weekend barbecue]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13430</guid>

					<description><![CDATA[A Mess of Ribs. If we can have an Exultation of Larks, a Pod of Whales, a Murder of Crows, and a Squadron of Javelinas (for my Southwest friends), then we can certainly have a Mess of Ribs. Mess is the operative word: there is no tidy way to eat ribs with barbecue sauce. Just [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/davids-barbecue-ribs/feed/</wfw:commentRss>
			<slash:comments>38</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Halibut Cheeks with Tomato Saffron Cream</title>
		<link>https://cocoaandlavender.com/halibut-cheeks-with-tomato-saffron-cream/</link>
					<comments>https://cocoaandlavender.com/halibut-cheeks-with-tomato-saffron-cream/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 29 Aug 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Halibut Cheeks with Tomato Saffron Cream Sauce]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[fresh tomatoes]]></category>
		<category><![CDATA[grated tomato]]></category>
		<category><![CDATA[halibut cheeks]]></category>
		<category><![CDATA[saffron]]></category>
		<category><![CDATA[tomato]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13023</guid>

					<description><![CDATA[Cheeky. The first cheeks I ever had were cod cheeks; they were deep fried and served with a side of fries. Basically, upscale fish and chips. I was amazed how sweet and tender they were but saw them offered on a menu only that one time. It wasn’t until we moved to Tucson that I [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/halibut-cheeks-with-tomato-saffron-cream/feed/</wfw:commentRss>
			<slash:comments>37</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Gâteau aux Noix</title>
		<link>https://cocoaandlavender.com/gateau-aux-noix/</link>
					<comments>https://cocoaandlavender.com/gateau-aux-noix/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 22 Aug 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Gâteau aux Noix]]></category>
		<category><![CDATA[crème fraîche]]></category>
		<category><![CDATA[noix]]></category>
		<category><![CDATA[raspberry jam]]></category>
		<category><![CDATA[walnut cake]]></category>
		<category><![CDATA[walnuts]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13019</guid>

					<description><![CDATA[My Birthday Cake. Many of you know that, for my birthday. I generally prefer pie over cake. However, there are some times when I really love a good cake. My favorites? Almond Butter Cake (our wedding cake). Blueberry Lemon Cream Cake. Boston Cream Pie. Gâteau Nantais. Princess Cake. Torta Ricotta e Pere. And, to that [&#8230;]]]></description>
		
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			<slash:comments>51</slash:comments>
		
		
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