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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 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>8</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>20</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>27</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>44</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>
		
					<wfw:commentRss>https://cocoaandlavender.com/gateau-aux-noix/feed/</wfw:commentRss>
			<slash:comments>51</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>
		
		
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