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	<title>rickandkathy.com &#187; Food &amp; Recipes</title>
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	<link>http://rickandkathy.com</link>
	<description>Gentle Humor, Cartoons &#38; Photography</description>
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		<title>How To Bake No-Knead Sourdough Rye Bread</title>
		<link>http://rickandkathy.com/2012/03/how-to-bake-no-knead-sourdough-rye-bread/</link>
		<comments>http://rickandkathy.com/2012/03/how-to-bake-no-knead-sourdough-rye-bread/#comments</comments>
		<pubDate>Sun, 18 Mar 2012 22:02:09 +0000</pubDate>
		<dc:creator>rickandkathy</dc:creator>
				<category><![CDATA[Food & Recipes]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[baking bread]]></category>
		<category><![CDATA[Kathy Schmidt]]></category>
		<category><![CDATA[no-knead sourdough bread]]></category>
		<category><![CDATA[Recipes]]></category>
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		<category><![CDATA[sourdough starter]]></category>

		<guid isPermaLink="false">http://rickandkathy.com/?p=8488</guid>
		<description><![CDATA[I've baked bread for a while but always was intimidated to try sourdough, until now.



In fact, once I got the starter chugging along, it was ridiculously easy, so I thought I'd share the joy.

To get the best flavor, and to accommodate the "no knead" part of the equation, the dough needs to rise about ...]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Pomegranates</title>
		<link>http://rickandkathy.com/2010/12/pomegranates/</link>
		<comments>http://rickandkathy.com/2010/12/pomegranates/#comments</comments>
		<pubDate>Tue, 21 Dec 2010 04:18:57 +0000</pubDate>
		<dc:creator>rickandkathy</dc:creator>
				<category><![CDATA[Food & Recipes]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Kathy Schmidt]]></category>
		<category><![CDATA[Pomegranates]]></category>
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		<guid isPermaLink="false">http://rickandkathy.com/?p=6811</guid>
		<description><![CDATA[Pomegranates are tiny gems of summer audacity, still ripe in vitamin-rich bright berry cheekiness. They exhibit a delightfully bratty tendency towards explosions of ruby-red splatter down the front of your best white shirt.

Pomegranates keep one humble.

(A scrubbing paste of Oxy-Clean and ice cold water seem to work best, BTW.)

So if you find yourself lacking ...]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Abbondanza!</title>
		<link>http://rickandkathy.com/2010/12/abbondanza/</link>
		<comments>http://rickandkathy.com/2010/12/abbondanza/#comments</comments>
		<pubDate>Sun, 05 Dec 2010 02:47:52 +0000</pubDate>
		<dc:creator>rickandkathy</dc:creator>
				<category><![CDATA[Food & Recipes]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Kathy Schmidt]]></category>
		<category><![CDATA[Rick and Kathy]]></category>
		<category><![CDATA[Rick Jamison]]></category>

		<guid isPermaLink="false">http://rickandkathy.com/?p=6726</guid>
		<description><![CDATA[Note to our collective self: for a great kick-off to the holiday season, get graciously swooped into a robust Thanksgiving clan-a-thon with 45 or so Italian Americans.



The "abbondanza" of the table is just the beginning.



There are pockets of generations everywhere you look, swapping recipes...



... exchanging vital personal information...



... and imprinting on upcoming generations the ...]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Pheasant Pheast a la Rick</title>
		<link>http://rickandkathy.com/2010/11/pheasant-pheast-a-la-rick/</link>
		<comments>http://rickandkathy.com/2010/11/pheasant-pheast-a-la-rick/#comments</comments>
		<pubDate>Wed, 24 Nov 2010 02:48:21 +0000</pubDate>
		<dc:creator>rickandkathy</dc:creator>
				<category><![CDATA[Food & Recipes]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Kathy Schmidt]]></category>
		<category><![CDATA[Pheasant recipe]]></category>
		<category><![CDATA[Recipes]]></category>
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		<description><![CDATA[Brace yourselph: this inspired recipe that sprang spontaneously phrom deep within Rick's inner chef is some of the most wonderfully phragrant and phestive phood I've ever phaced.

Step #1: Get some phresh pheasant breasts. (Okay, I'll stop already. Enouph is enough.)



Wash and pat dry. Admire how incredibly fit and outdoorsy they look.

Actually, pheasant is a ...]]></description>
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		<slash:comments>6</slash:comments>
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		<title>Her Baked Eggs</title>
		<link>http://rickandkathy.com/2010/08/her-baked-eggs/</link>
		<comments>http://rickandkathy.com/2010/08/her-baked-eggs/#comments</comments>
		<pubDate>Sun, 08 Aug 2010 20:59:05 +0000</pubDate>
		<dc:creator>rickandkathy</dc:creator>
				<category><![CDATA[Food & Recipes]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Herbed-baked eggs]]></category>
		<category><![CDATA[Kathy Schmidt]]></category>
		<category><![CDATA[Rick and Kathy]]></category>
		<category><![CDATA[Rick Jamison]]></category>
		<category><![CDATA[storyscape]]></category>
		<category><![CDATA[storyscapers]]></category>
		<category><![CDATA[West County]]></category>

		<guid isPermaLink="false">http://rickandkathy.com/?p=5939</guid>
		<description><![CDATA[Once upon a time, there was a most magical Queen and King of Hospitality, living in the bodaciously gorgeous wine region of West County.

Let's call them "Bonnie" and "Zinc."

One glorious Saturday morning when they were hosting some poor commoners from the South Bay, Bonnie waved her magic spoon around the kitchen for a few ...]]></description>
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		<slash:comments>14</slash:comments>
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