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	<title>What&#039;s for Supper?</title>
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		<title>Perfection of the Life</title>
		<link>http://www.whatsforsupper.com/2011/02/19/perfection-of-the-life/</link>
		<comments>http://www.whatsforsupper.com/2011/02/19/perfection-of-the-life/#comments</comments>
		<pubDate>Sat, 19 Feb 2011 19:25:10 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=331</guid>
		<description><![CDATA[Let me start this rumination on food and its enjoyment with a quote from William Butler Yeats. The intellect of man is forced to choose perfection of the life, or of the work, Now, Yeats was not thinking about food when he wrote this. Far from it. He was more concerned with the price one <a href='http://www.whatsforsupper.com/2011/02/19/perfection-of-the-life/'>[...]</a>]]></description>
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		<title>Eat Nothing White</title>
		<link>http://www.whatsforsupper.com/2011/02/17/eat-nothing-white/</link>
		<comments>http://www.whatsforsupper.com/2011/02/17/eat-nothing-white/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 14:15:44 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=316</guid>
		<description><![CDATA[As a general rule in restaurants, I don’t want a chef cooking my food who looks like a marathon runner. Like Shakespeare’s Caesar, “Let me have [chefs] about me that are fat, sleek-headed men and such as sleep a-nights.” I want people who love to eat, who have a hard time saying no to something <a href='http://www.whatsforsupper.com/2011/02/17/eat-nothing-white/'>[...]</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Tomato in Winter</title>
		<link>http://www.whatsforsupper.com/2011/02/16/the-tomato-in-winter/</link>
		<comments>http://www.whatsforsupper.com/2011/02/16/the-tomato-in-winter/#comments</comments>
		<pubDate>Thu, 17 Feb 2011 03:23:09 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=313</guid>
		<description><![CDATA[Few delights of summer are more satisfying than a fresh tomato, plucked from your own backyard vine, warm from the sun, sliced and eaten raw or with a touch of fresh mayonnaise. The aroma &#8211; even before you slice it &#8211; the rich red juice, the firm red flesh &#8211; ah. Few are the delights <a href='http://www.whatsforsupper.com/2011/02/16/the-tomato-in-winter/'>[...]</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>About Family Meals</title>
		<link>http://www.whatsforsupper.com/2010/08/15/about-family-meals/</link>
		<comments>http://www.whatsforsupper.com/2010/08/15/about-family-meals/#comments</comments>
		<pubDate>Sun, 15 Aug 2010 17:20:32 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=152</guid>
		<description><![CDATA[Let me acknowledge at the outset that there is no question of contradiction in the notion of &#8220;family meals&#8221; made outside the family by someone not remotely connected to the family. But I did name our new service (four days of meals ready on Monday afternoon) deliberately. Our &#8220;family meals&#8221; are intended to be the <a href='http://www.whatsforsupper.com/2010/08/15/about-family-meals/'>[...]</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Real Cajun &#8211; A Great Cookbook</title>
		<link>http://www.whatsforsupper.com/2010/07/19/real-cajun-a-great-cookbook/</link>
		<comments>http://www.whatsforsupper.com/2010/07/19/real-cajun-a-great-cookbook/#comments</comments>
		<pubDate>Mon, 19 Jul 2010 20:21:53 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=119</guid>
		<description><![CDATA[I love getting new cookbooks, and recently my son, who understands my enthusiasms, sent me a copy of Donald Link&#8217;s Real Cajun. This is his first cookbook and is focused on a rich family history of cooking good food out of the Louisiana pig pens, rivers and swamps. It&#8217;s also the inspired work of a <a href='http://www.whatsforsupper.com/2010/07/19/real-cajun-a-great-cookbook/'>[...]</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<title>A lifetime of diets</title>
		<link>http://www.whatsforsupper.com/2010/06/15/a-lifetime-of-diets/</link>
		<comments>http://www.whatsforsupper.com/2010/06/15/a-lifetime-of-diets/#comments</comments>
		<pubDate>Tue, 15 Jun 2010 15:15:00 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[On ingredients]]></category>

		<guid isPermaLink="false">http://www.autowt.com/wordpresstrial/?p=25</guid>
		<description><![CDATA[As a general rule in restaurants, I don&#8217;t want a chef cooking my food who looks like a marathon runner. Like Shakespeare&#8217;s Caesar, &#8220;Let me have [chefs] about me that are fat, sleek-headed men and such as sleep a-nights.&#8221; I want people who love to eat, who have a hard time saying no to something <a href='http://www.whatsforsupper.com/2010/06/15/a-lifetime-of-diets/'>[...]</a>]]></description>
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		<slash:comments>2</slash:comments>
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		<title>Humble ingredients, wonderful food</title>
		<link>http://www.whatsforsupper.com/2010/05/12/humble-ingredients-wonderful-food/</link>
		<comments>http://www.whatsforsupper.com/2010/05/12/humble-ingredients-wonderful-food/#comments</comments>
		<pubDate>Wed, 12 May 2010 15:18:00 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[On ingredients]]></category>

		<guid isPermaLink="false">http://www.autowt.com/wordpresstrial/?p=24</guid>
		<description><![CDATA[When I was an inexperienced cook experimenting with different recipes and culinary traditions, I was often amazed to learn what could be done with one or two ingredients. A sack of tomatoes becomes marinara. An egg and oil becomes mayonnaise. Water and corn meal morph into polenta. And a small piece of cheap beef and <a href='http://www.whatsforsupper.com/2010/05/12/humble-ingredients-wonderful-food/'>[...]</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>What&#8217;s Eggplant?</title>
		<link>http://www.whatsforsupper.com/2010/04/29/whats-eggplant/</link>
		<comments>http://www.whatsforsupper.com/2010/04/29/whats-eggplant/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 23:17:00 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[On ingredients]]></category>

		<guid isPermaLink="false">http://www.autowt.com/wordpresstrial/?p=23</guid>
		<description><![CDATA[&#8220;What&#8217;s that?&#8221; she says, spinning the drum with pictures of vegetables next to the register. &#8220;It&#8217;s eggplant.&#8221; &#8220;Oh. What&#8217;s eggplant? I&#8217;ve never had any. What does it taste like?&#8221; Repeat this conversation with, roughly, half Huntsville&#8217;s grocery check-out clerks and it starts to be a theme. And not just eggplant, but shallots, zucchini, leeks, any <a href='http://www.whatsforsupper.com/2010/04/29/whats-eggplant/'>[...]</a>]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Cooking is Sensual</title>
		<link>http://www.whatsforsupper.com/2010/04/18/cooking-is-sensual/</link>
		<comments>http://www.whatsforsupper.com/2010/04/18/cooking-is-sensual/#comments</comments>
		<pubDate>Mon, 19 Apr 2010 00:40:00 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Feeding people]]></category>

		<guid isPermaLink="false">http://www.autowt.com/wordpresstrial/?p=22</guid>
		<description><![CDATA[Last week, I was in the middle of putting together an oriental noodle salad, mixing the noodles with a soy and sesame oil marinade with a lot of chopped green onions. The only way to do it right was to dig your hands into the bean-thread noodles and the marinade and squish it around until <a href='http://www.whatsforsupper.com/2010/04/18/cooking-is-sensual/'>[...]</a>]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Memorable Meals &#8211; The Art of Waiting Tables</title>
		<link>http://www.whatsforsupper.com/2010/03/26/memorable-meals-the-art-of-waiting-tables/</link>
		<comments>http://www.whatsforsupper.com/2010/03/26/memorable-meals-the-art-of-waiting-tables/#comments</comments>
		<pubDate>Fri, 26 Mar 2010 17:36:00 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Memorable meals]]></category>

		<guid isPermaLink="false">http://www.autowt.com/wordpresstrial/?p=21</guid>
		<description><![CDATA[One of my English professors maintained that &#8220;art is the fulfillment of expectation.&#8221; A line of poetry, a musical phrase, an early visual in a movie all give us a sense of something about to happen. When it does, and when it surprises, delights or shocks, we are satisfied. In a few notable restaurants, the <a href='http://www.whatsforsupper.com/2010/03/26/memorable-meals-the-art-of-waiting-tables/'>[...]</a>]]></description>
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