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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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		<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>33</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>30</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>
		
					<wfw:commentRss>https://cocoaandlavender.com/gateau-aux-noix/feed/</wfw:commentRss>
			<slash:comments>49</slash:comments>
		
		
			</item>
		<item>
		<title>Recipes for Stuffed Quail with Pea Purée, Thai Basil Oil • Grilled Quail with Blueberry Compote • Risotto Cakes with Quail Eggs</title>
		<link>https://cocoaandlavender.com/stuffed-quail-with-pea-puree-thai-basil-oil-grilled-quail-with-blueberry-compote-risotto-cakes-with-quail-eggs/</link>
					<comments>https://cocoaandlavender.com/stuffed-quail-with-pea-puree-thai-basil-oil-grilled-quail-with-blueberry-compote-risotto-cakes-with-quail-eggs/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 15 Aug 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Grilled Quail with Blueberry Compote]]></category>
		<category><![CDATA[Risotto Cakes with Quail Eggs]]></category>
		<category><![CDATA[Stuffed Quail with Pea Purée, Thai Basil Oil]]></category>
		<category><![CDATA[Manchester Farms]]></category>
		<category><![CDATA[quail]]></category>
		<category><![CDATA[Quail breast]]></category>
		<category><![CDATA[quail legs]]></category>
		<category><![CDATA[semi-boneless quail]]></category>
		<category><![CDATA[whole quail]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13439</guid>

					<description><![CDATA[Having a Quail of a Time with Manchester Farms. I used to be able to get quail at our local farmers market but the poultry farmer went on to new adventures. So, you can imagine how happy I was when a representative from Manchester Farms reached out to me and asked if I wanted to [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/stuffed-quail-with-pea-puree-thai-basil-oil-grilled-quail-with-blueberry-compote-risotto-cakes-with-quail-eggs/feed/</wfw:commentRss>
			<slash:comments>30</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Mom&#8217;s Chocolate Mousse</title>
		<link>https://cocoaandlavender.com/chocolate-mousse/</link>
					<comments>https://cocoaandlavender.com/chocolate-mousse/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 08 Aug 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Chocolate Mousse]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[chocolate mousse]]></category>
		<category><![CDATA[mousse]]></category>
		<category><![CDATA[simple dessert]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13411</guid>

					<description><![CDATA[One Among Millions. If you search online for “chocolate mousse recipe,” you will find hundreds of millions of results. Does that even include searches for “recette mousse au chocolat?” — would that search bring an additional hundreds of millions of results? I also wonder, of those millions, how many are the same recipe? One by [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/chocolate-mousse/feed/</wfw:commentRss>
			<slash:comments>42</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Grilled Halibut, Asparagus Risotto, and Mango Cream</title>
		<link>https://cocoaandlavender.com/grilled-halibut-asparagus-risotto-and-mango-cream/</link>
					<comments>https://cocoaandlavender.com/grilled-halibut-asparagus-risotto-and-mango-cream/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 01 Aug 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Grilled Halibut with Asparagus Risotto and Mango Cream]]></category>
		<category><![CDATA[asparagus risotto]]></category>
		<category><![CDATA[el nido]]></category>
		<category><![CDATA[halibut]]></category>
		<category><![CDATA[mango cream]]></category>
		<category><![CDATA[santa fe]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13385</guid>

					<description><![CDATA[CopyCat! Cats love fish, and so do I. Thus I have no problem copying – or attempting to recreate from memory – a fish dish we recently enjoyed while visiting Santa Fe. We dined at El Nido (The Nest) in the small village of Tesuque, just across the road from the Santa Fe Opera. Following [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/grilled-halibut-asparagus-risotto-and-mango-cream/feed/</wfw:commentRss>
			<slash:comments>36</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Tartare de Bœuf aux Saveurs Thaïes</title>
		<link>https://cocoaandlavender.com/tartare-de-boeuf-aux-saveurs-thaies/</link>
					<comments>https://cocoaandlavender.com/tartare-de-boeuf-aux-saveurs-thaies/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 25 Jul 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Tartare de Bœuf aux Saveurs Thaïes]]></category>
		<category><![CDATA[beef tartare]]></category>
		<category><![CDATA[first course]]></category>
		<category><![CDATA[tasting menu]]></category>
		<category><![CDATA[thai flavors]]></category>
		<category><![CDATA[Widder restaurant]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13103</guid>

					<description><![CDATA[An Homage. When in Zürich, we were hosted by our friends Pauline and Alex for an exquisite dinner at the two Michelin star Widder Restaurant. The atmosphere was warm, inviting, the room quiet, and the tables well-spaced, making conversation easy. Once we were seated at our table, Chef Stefan Heilemann came out to greet us; [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/tartare-de-boeuf-aux-saveurs-thaies/feed/</wfw:commentRss>
			<slash:comments>39</slash:comments>
		
		
			</item>
		<item>
		<title>Malta: A Whirlwind.</title>
		<link>https://cocoaandlavender.com/malta-a-whirlwind/</link>
					<comments>https://cocoaandlavender.com/malta-a-whirlwind/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Wed, 22 Jul 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[C&L On The Road]]></category>
		<category><![CDATA[Malta: A Whirlwind]]></category>
		<category><![CDATA[birgu]]></category>
		<category><![CDATA[kalkara]]></category>
		<category><![CDATA[malta]]></category>
		<category><![CDATA[novità]]></category>
		<category><![CDATA[saint john’s catholic co-cathedral]]></category>
		<category><![CDATA[senglea]]></category>
		<category><![CDATA[terrone]]></category>
		<category><![CDATA[valletta]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13348</guid>

					<description><![CDATA[In the middle of our three weeks in Rome, we popped over to Malta for a couple of nights to visit our niece and her family who live there. Two days in any place is just a taste, but that taste tells us we need to return. And, for those who wish to consider a [&#8230;]]]></description>
		
					<wfw:commentRss>https://cocoaandlavender.com/malta-a-whirlwind/feed/</wfw:commentRss>
			<slash:comments>28</slash:comments>
		
		
			</item>
		<item>
		<title>Recipe for Blueberry Cobbler</title>
		<link>https://cocoaandlavender.com/blueberry-cobbler/</link>
					<comments>https://cocoaandlavender.com/blueberry-cobbler/#comments</comments>
		
		<dc:creator><![CDATA[David Scott Allen]]></dc:creator>
		<pubDate>Sat, 18 Jul 2026 09:00:00 +0000</pubDate>
				<category><![CDATA[A C&L Recipe]]></category>
		<category><![CDATA[Blueberry Cobbler]]></category>
		<category><![CDATA[blueberries]]></category>
		<category><![CDATA[blueberry cobbler]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<guid isPermaLink="false">https://cocoaandlavender.com/?p=13021</guid>

					<description><![CDATA[Listener Requests. Back in the 80s, I worked as an announcer for a classical music radio station, and hosted the Saturday morning listener requests program. Phone lines opened only 20 minutes before the show began; listeners gave me their classical listening wishes, and — like a jigsaw puzzle — I put together a list of [&#8230;]]]></description>
		
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			<slash:comments>29</slash:comments>
		
		
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