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	<title>Vino &#187; Uncategorized</title>
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	<description>We may love food a little too much</description>
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		<title>Mujaddara with Spiced Yogurt</title>
		<link>http://www.eatatvino.com/2011/08/28/mujaddara-with-spiced-yogurt/</link>
		<comments>http://www.eatatvino.com/2011/08/28/mujaddara-with-spiced-yogurt/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 04:37:01 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1094</guid>
		<description><![CDATA[Food52 is my new favorite recipe website. Its truly an accumulation of recipes by home cooks for home cooks. I will be adding some of the recipes from here that have become staples in our home. Here is an Israeli dish that Adit and I have come to love, I suspect because there is something [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Watermelon and Tomato Salad</title>
		<link>http://www.eatatvino.com/2011/08/28/watermelon-and-tomato-salad/</link>
		<comments>http://www.eatatvino.com/2011/08/28/watermelon-and-tomato-salad/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 04:12:18 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1090</guid>
		<description><![CDATA[Who knew watermelon and tomato went so well together! This is such a simple, refreshing summer salad. I predict it will be appearing frequently in our weekly menu this summer Source: Mark Bittman&#8217;s NYT column titled The Minimalist Servings: 4 Time: 15 minutes Ingredients: 2 1/2 cups seedless watermelon, in 1-inch cubes or balls (cut [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Watermelon Gazpacho</title>
		<link>http://www.eatatvino.com/2011/08/28/watermelon-gazpacho/</link>
		<comments>http://www.eatatvino.com/2011/08/28/watermelon-gazpacho/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 04:04:07 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1087</guid>
		<description><![CDATA[Martha Rose Shulman&#8217;s recipes never fail me. And this summer I am especially grateful for all her recipes involving tomatoes because it has given me an opportunity to use the endless supply from my garden in so many different and delicious ways. Here is another one of our favorites. Source:Martha Rose Shulman&#8217;s NYT column titled [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Blender Tomato Soup</title>
		<link>http://www.eatatvino.com/2011/08/28/blender-tomato-soup/</link>
		<comments>http://www.eatatvino.com/2011/08/28/blender-tomato-soup/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 03:55:14 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1083</guid>
		<description><![CDATA[I am thrilled that my garden has produced over 50 lbs of tomatoes this season. That also means I have been on a kick to try and use the tomatoes in as many innovative ways as possible. Here is one of our favorites so far. Since the tomatoes are front and center in this recipe, [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Penne with Mushroom, Ricotta and Peas</title>
		<link>http://www.eatatvino.com/2011/08/28/penne-with-mushroom-ricotta-and-peas/</link>
		<comments>http://www.eatatvino.com/2011/08/28/penne-with-mushroom-ricotta-and-peas/#comments</comments>
		<pubDate>Mon, 29 Aug 2011 03:43:45 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1076</guid>
		<description><![CDATA[This is an adaptation of Mark Bittman&#8217;s recipe from &#8220;How to Cook Everything.&#8221; It is a simple and easy way to create a tasty cream sauce, a nice change for us as we typically have pasta with tomato sauce or with vegetables in olive oil. Serving size: 4 (with salad) Time: Approximately 30 minutes Ingredients: [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Maharashtrian Fried Pomfret</title>
		<link>http://www.eatatvino.com/2011/08/22/maharashtrian-fried-pomfret/</link>
		<comments>http://www.eatatvino.com/2011/08/22/maharashtrian-fried-pomfret/#comments</comments>
		<pubDate>Tue, 23 Aug 2011 07:19:42 +0000</pubDate>
		<dc:creator>pinnacle</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1067</guid>
		<description><![CDATA[This is a recipe I modified from a friend&#8217;s blog and made in Singapore for the family. I must say the outcome was good enough for the Vino forum . Ingredients 1) Pomfret! &#8211; sliced into pieces. If you want to make the whole fish follow Reshma&#8217;s recipe from her blog. I was working with [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Green garlic soup</title>
		<link>http://www.eatatvino.com/2011/05/13/green-garlic-soup/</link>
		<comments>http://www.eatatvino.com/2011/05/13/green-garlic-soup/#comments</comments>
		<pubDate>Sat, 14 May 2011 05:55:31 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1040</guid>
		<description><![CDATA[As Summer approaches, green garlic is back at the farmer&#8217;s market.  I threw together this soup last week using a sweet potato in addition to a yukon gold and it turned out really well. Ingredients 1 green garlic head , fine chopped 1 small yukon gold potato, cubed 1 small sweet potato, cubed large pinch [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Irish Car Bomb Ice Cream&#8230; yeah that&#8217;s right.</title>
		<link>http://www.eatatvino.com/2011/05/13/irish-car-bomb-ice-cream-yeah-thats-right/</link>
		<comments>http://www.eatatvino.com/2011/05/13/irish-car-bomb-ice-cream-yeah-thats-right/#comments</comments>
		<pubDate>Sat, 14 May 2011 05:43:12 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1020</guid>
		<description><![CDATA[I found a recipe for Guinness-Chocolate ice cream today at the Brown-eyed Baker, and it sounded so good, I decided to make it today.  Well just as I was about to chill the custard prior to freezing it, I had a thought.  In addition to the Guinness, why not throw a couple of teaspoons of [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>No Knead Bread</title>
		<link>http://www.eatatvino.com/2011/03/13/no-knead-bread/</link>
		<comments>http://www.eatatvino.com/2011/03/13/no-knead-bread/#comments</comments>
		<pubDate>Mon, 14 Mar 2011 03:08:43 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=997</guid>
		<description><![CDATA[There is a cult-like following for this recipe on the web.  The national craze started with Mark Bittman of the New York Times giving prominence to a bread recipe used by Jim Sullivan of Sullivan&#8217;s bakery in NYC.  Like the title suggests, it involves making bread without having to do any kneading.  The surprising result [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
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		<title>Kale and Black Olive Salad</title>
		<link>http://www.eatatvino.com/2011/01/11/kale-and-black-olive-salad/</link>
		<comments>http://www.eatatvino.com/2011/01/11/kale-and-black-olive-salad/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 15:25:44 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=975</guid>
		<description><![CDATA[Source: NYT&#8217;s Mark Bittman Time: 10 minutes This is an adaptation of Bittman&#8217;s recipe actually. He specifically calls for black kale. Since I grow curly kale at the garden that is what I used to make it. We also made a couple of other changes to the recipe. Make sure not to substitute the black [...]]]></description>
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		<slash:comments>0</slash:comments>
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