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	<title>What&#039;s for Supper?</title>
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		<title>Shrimp Head Stock</title>
		<link>http://www.whatsforsupper.com/2012/05/19/shrimp-head-stock/</link>
		<comments>http://www.whatsforsupper.com/2012/05/19/shrimp-head-stock/#comments</comments>
		<pubDate>Sun, 20 May 2012 02:51:26 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=428</guid>
		<description><![CDATA[Though not all the world&#8217;s fine cuisines began as peasant food, many owe some of their most unique creations to the ingenuity of some poor man or woman trying desperately not to starve. Some very hungry man ate the first raw oyster. Another, lacking an oven or a knife, coated a dead chicken in mud <a href='http://www.whatsforsupper.com/2012/05/19/shrimp-head-stock/'>[...]</a>]]></description>
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		<title>Butter</title>
		<link>http://www.whatsforsupper.com/2012/05/12/butter-2/</link>
		<comments>http://www.whatsforsupper.com/2012/05/12/butter-2/#comments</comments>
		<pubDate>Sat, 12 May 2012 16:44:48 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=421</guid>
		<description><![CDATA[One of my first blogs was about margarine, a subject about which I have some passion. I wondered how it came to be, why a human being with a choice would eat it, and overall my bewilderment that it exists at all. I really just don&#8217;t understand why one would eat something avowedly fake and <a href='http://www.whatsforsupper.com/2012/05/12/butter-2/'>[...]</a>]]></description>
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		<title>Cheap</title>
		<link>http://www.whatsforsupper.com/2012/02/17/cheap/</link>
		<comments>http://www.whatsforsupper.com/2012/02/17/cheap/#comments</comments>
		<pubDate>Sat, 18 Feb 2012 00:39:52 +0000</pubDate>
		<dc:creator>Walter</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.whatsforsupper.com/?p=416</guid>
		<description><![CDATA[In a country that worships the lowest possible price for almost everything, I&#8217;m something of a non-conformist. I&#8217;ve always reacted badly to cheap. Like Dickens, I don&#8217;t care for stingy people. I have trouble understanding penury. I don&#8217;t think low cost trumps everything when shopping. That could be why I&#8217;m not what one might call <a href='http://www.whatsforsupper.com/2012/02/17/cheap/'>[...]</a>]]></description>
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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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		<slash:comments>1</slash:comments>
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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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		<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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		<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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		<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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		<item>
		<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>
		</item>
		<item>
		<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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