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<channel>
	<title>LivingSmall &#187; cooking</title>
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	<link>http://livingsmallblog.com</link>
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		<title>Blast from the Past</title>
		<link>http://livingsmallblog.com/2010/05/20/blast-from-the-past/</link>
		<comments>http://livingsmallblog.com/2010/05/20/blast-from-the-past/#comments</comments>
		<pubDate>Thu, 20 May 2010 19:34:58 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Making]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[life skills]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[French jam pot]]></category>
		<category><![CDATA[jam]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2381</guid>
		<description><![CDATA[[I'm up against a bunch of deadlines, and just don't have any blogging mojo right now, so here's an oldie but goodie from the archives. Back soon.] Behold, my gorgeous]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/05/20/blast-from-the-past/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>The First Morels!</title>
		<link>http://livingsmallblog.com/2010/05/03/the-first-morels-2/</link>
		<comments>http://livingsmallblog.com/2010/05/03/the-first-morels-2/#comments</comments>
		<pubDate>Mon, 03 May 2010 16:41:47 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Living]]></category>
		<category><![CDATA[wildness]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2366</guid>
		<description><![CDATA[There they are &#8212; the first morels of the season. The Sweetheart and I found them up behind his cabin yesterday &#8212; eleven of them, nearly 12 ounces total (yes, I&#8217;m a nerd, I weighed them). It never gets old, the thrill of finding a mushroom in the grass. I also found a couple of nice clumps of early oyster mushrooms. Little bitty ones, which sauteed up beautifully. So last night we had mushroom pizzas &#8212; one with morels and red onion and sausage and one with greens from the hoop house and sausage and both kinds of mushrooms (someone doesn&#8217;t like the oyster mushrooms, he only likes the morels). I&#8217;ve written about mushroom hunting so often that I&#8217;m sure you&#8217;re all bored with hearing me blather on about how it&#8217;s my favorite outdoor activity. But it is. You get to hike very slowly, you&#8217;re outdoors, in some cases, like yesterday morning, you&#8217;re with someone you really like, and then you get to come home and cook delicious mushrooms in lots of butter and garlic. Here&#8217;s a shot of the oyster mushrooms cooking down:]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/05/03/the-first-morels-2/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Go Roast a Chicken</title>
		<link>http://livingsmallblog.com/2010/04/29/go-roast-a-chicken/</link>
		<comments>http://livingsmallblog.com/2010/04/29/go-roast-a-chicken/#comments</comments>
		<pubDate>Thu, 29 Apr 2010 18:06:53 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Living]]></category>
		<category><![CDATA[domestic life]]></category>
		<category><![CDATA[children]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[sex]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2360</guid>
		<description><![CDATA[Continuing the discussion about cooking, and having time to cook, Michael Ruhlman threw down the gauntlet at the IACP event in Portland, Oregon last week when he called &#8220;bullshit&#8221; on the idea that we all lead such busy lives that we don&#8217;t have time to cook. Ruhlman&#8217;s point is that we all have the same number of hours in the day, and we choose how to use them &#8212; many of us may choose not to cook, but by claiming we&#8217;re &#8220;too busy&#8221; we&#8217;re just buying into propaganda the food industry has been selling us, nonstop, for the past 30 years. Here&#8217;s a Wendell Berry quote on the same subject from &#8220;The Pleasures of Food&#8221;: &#8220;The food industrialists have by now persuaded milions of consumers to prefer food that is already prepared. THey will grow, deliver, and cook your food for you and (just like your mother) beg you to eat it. That they do not yet offer to insert it, prechewed, into your mouth is only because they have found no profitable way to do so. We may rest assured that they would be glad to find such a way. The ideal industrial food consumer would be strapped to [...]]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/04/29/go-roast-a-chicken/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Snack Issue &#8230;</title>
		<link>http://livingsmallblog.com/2010/04/27/the-snack-issue/</link>
		<comments>http://livingsmallblog.com/2010/04/27/the-snack-issue/#comments</comments>
		<pubDate>Tue, 27 Apr 2010 19:01:49 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Thinking]]></category>
		<category><![CDATA[education]]></category>
		<category><![CDATA[politics]]></category>
		<category><![CDATA[sustainability]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[food politics]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2353</guid>
		<description><![CDATA[So I was browsing around this morning and came across A Year of Inconvenience, a blog written by a woman who manages a food co-op and yet, who after watching Julie &#038; Julia, and reading The Omnivore&#8217;s Dilemma, decided to see if she could spend a year avoiding the central aisles of her own store, the place where the &#8220;convenience&#8221; foods reside. Like a lot of these &#8220;project blogs&#8221; I would probably quibble with some of her definitions of &#8220;convenience foods.&#8221; As far as I&#8217;m concerned, canned tomatoes, canned beans, pasta, and reasonably plain crackers (I&#8217;m a big fan of the Stoned Wheat Thin) are staples. And I&#8217;m not really her target audience &#8212; I rarely shop the middle aisles, and when I do I&#8217;m in there for staples like flour or rice or pasta or beans, or Asian condiments. I don&#8217;t buy mixes, or &#8220;simmer sauces&#8221; &#8212; I don&#8217;t even like spaghetti sauce in a jar because it tastes too gloppy to me. I just don&#8217;t think about cooking that way, in part because I like my own food better than most prepared stuff, and I&#8217;m cheap &#8212; the pre-packaged stuff seems so expensive most of the time for [...]]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/04/27/the-snack-issue/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>New Bookslut Column</title>
		<link>http://livingsmallblog.com/2010/04/06/new-bookslut-column/</link>
		<comments>http://livingsmallblog.com/2010/04/06/new-bookslut-column/#comments</comments>
		<pubDate>Tue, 06 Apr 2010 18:00:43 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Thinking]]></category>
		<category><![CDATA[books]]></category>
		<category><![CDATA[Bookslut]]></category>
		<category><![CDATA[cooking]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2332</guid>
		<description><![CDATA[My new cookbook column is up at Bookslut. And weirdly enough, it&#8217;s on a similar topic as the Bourdain Techniques show I also wrote about this morning. Here&#8217;s a little excerpt: There are a lot of cookbooks that wash up at my door these days, and while they’re all interesting, most of them are just full of recipes. Often, they’re interesting recipes, and many times they are recipes I’d like to eat if someone served them to me, but I’m probably not going to go out and source them just to cook one recipe. What I want are more cookbooks that teach me how to get away from recipes, and just to cook.]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/04/06/new-bookslut-column/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What is &#8220;Real&#8221; Cooking?</title>
		<link>http://livingsmallblog.com/2010/04/01/what-is-real-cooking/</link>
		<comments>http://livingsmallblog.com/2010/04/01/what-is-real-cooking/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 21:24:30 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Making]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[life skills]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[home economics]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2318</guid>
		<description><![CDATA[It&#8217;s that time of the month when I write my Bookslut review (will post link when it&#8217;s up) and the topic of why we cook, and what constitutes &#8220;real&#8221; cooking, and what we go to cookbooks and food websites and food blogs looking for has once again bubbled up to the top of my head. I love my cookbook review gig, in no small part due to the stream of cookbooks that is flowing toward my house these days. I love cookbooks. As a teenager I used to read them like novels, and my very first professional job out of college was working as an editorial assistant on the Best of Gourmet series, and the encyclopedic Gourmet&#8217;s Best Desserts. And yet, so many of the cookbooks that come across my threshhold seem merely to be collections of recipes. There are a lot of interesting recipes, and often I find a combination of ingredients I wouldn&#8217;t have thought of (beets and grapefruit this winter, much to the horror of the Sweetheart). But too often, I&#8217;m left feeling that that&#8217;s all there is, a collection of recipes; that despite the gorgeous photos and all the rest, these cookbooks are more about individual [...]]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/04/01/what-is-real-cooking/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Makin&#8217; Bacon</title>
		<link>http://livingsmallblog.com/2010/03/16/makin-bacon/</link>
		<comments>http://livingsmallblog.com/2010/03/16/makin-bacon/#comments</comments>
		<pubDate>Tue, 16 Mar 2010 19:10:21 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Making]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[bacon]]></category>
		<category><![CDATA[cooking]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2238</guid>
		<description><![CDATA[Although I&#8217;ve made pancetta a couple of times (once even landing myself in the local paper for my efforts), I&#8217;ve never made plain old bacon before. Because of my Bookslut gig, there seem to be an increasing number of cookbooks about canning, pickling, and preserving washing up on my doorstep. For bacon, I turned to Jam It, Pickle It, Cure It: And Other Cooking Projects (sorry Ruhlman, wanted to branch out). I had one slab of pork belly left in the freezer, and we&#8217;re running out of bacon around here, so I thought I&#8217;d make a go of it. This was a terrific recipe. Salt, sugar, pink salt (I used Morton&#8217;s Tender Quick which contains all of the above), then I added aleppo pepper and black pepper. Into a ziploc bag it went, and into the fridge, where I flipped it over once day for about a week. Then comes the interesting part. With pancetta, this is where you rinse it, roll it, and hang it for another couple of weeks. Karen Solomon&#8217;s recipe has you cooking and/or smoking the bacon at this point. Smoking is a frontier I haven&#8217;t yet explored, so I went with fake smoking. I mixed [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Potato-Chipolte Love &#8230;</title>
		<link>http://livingsmallblog.com/2010/03/11/potato-chipolte-love/</link>
		<comments>http://livingsmallblog.com/2010/03/11/potato-chipolte-love/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 18:01:18 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Making]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[cooking]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2217</guid>
		<description><![CDATA[I had to go to Bozeman yesterday to do some errands, and I had lunch at my favorite little restaurant, La Tinga. There aren&#8217;t many things I miss from California, but taquerias and Asian food are among them. I had about ten minutes before my haircut, so I ducked in for a taco or two, including one that had chicken and potatoes and a mildly-hot red chile sauce. It blew my mind. I hadn&#8217;t really expected it to, but something about the plain mealy potatoes and the chiles, with a little chicken in the mix, it was delicious. On the way home, I was still obsessed with that flavor, so I broke out the Diana Kennedy and Rick Bayless cookbooks, and went to work. I wound up pretty much following a recipe from Rick Bayless&#8217;s Mexican Kitchen: Capturing the Vibrant flavors of a World-Class Cuisine for Smoky Shredded Chicken and Potatoes with Spicy Roasted Tomatoes. Well, as much as I&#8217;m capable of following a recipe anyhow. Here&#8217;s what I did: chopped and sauteed an onion and a couple of cloves of garlic, then added a can of tomatoes, about four chipolte chiles with a little bit of their sauce, a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Nori Lunch</title>
		<link>http://livingsmallblog.com/2010/03/09/nori-lunch/</link>
		<comments>http://livingsmallblog.com/2010/03/09/nori-lunch/#comments</comments>
		<pubDate>Tue, 09 Mar 2010 18:15:49 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Making]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[brown-bagging]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[lunch]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2192</guid>
		<description><![CDATA[I&#8217;ve been obsessed with nori rolls lately. I got the idea from Cathy Erway&#8217;s delightful book, The Art of Eating In: How I Learned to Stop Spending and Love the Stove, which I reviewed for Bookslut about a month ago. After this long winter, I&#8217;ve been craving crunch, and veggies, or maybe there&#8217;s something in the seaweed that my body craves, but it&#8217;s been nori rolls for lunch for a couple of weeks now. The thing is, nori rolls are actually quite easy. I like the rice warm, so I either make up a fresh batch in the rice cooker, or simply scoop out about a rice-bowl&#8217;s worth of leftover rice, add some rice vinegar, and heat it in the microwave. Then spread it out on the nori sheet, and add whatever is around. For a while, I was eating leftover steak, cucumber, and scallion nori rolls. Lateley, I&#8217;ve been making a little salmon salad with my near-miss Costco salmon then adding a few slices of my homemade pickled oyster mushrooms (sadly, I&#8217;ve run out of these. Thank goodness spring is on its way), some cucumber for crunch, slices of pickled ginger, and a generous sprinkle of chopped cilantro. Roll [...]]]></description>
		<wfw:commentRss>http://livingsmallblog.com/2010/03/09/nori-lunch/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Go-To Recipes?</title>
		<link>http://livingsmallblog.com/2010/03/05/go-to-recipes/</link>
		<comments>http://livingsmallblog.com/2010/03/05/go-to-recipes/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 20:07:05 +0000</pubDate>
		<dc:creator>cmf</dc:creator>
				<category><![CDATA[Living]]></category>
		<category><![CDATA[domestic life]]></category>
		<category><![CDATA[small town life]]></category>
		<category><![CDATA[cooking]]></category>

		<guid isPermaLink="false">http://livingsmallblog.com/?p=2169</guid>
		<description><![CDATA[So all this talk about cooking, just ordinary cooking, has gotten me thinking about go-to recipes, the ones you rely on and can do without really thinking. For Michael Ruhlman it&#8217;s a roast chicken. Which I&#8217;ve got to second. I use Marcella Hazan&#8217;s &#8220;recipe&#8221; which is nothing more than a roast chicken with a lemon stuck full of fork holes inside it. The lemon does wonders. I&#8217;m having the girls over for Oscar night on Sunday, so I&#8217;ve been thinking about what to cook.There&#8217;s going to be a bunch of us (the Sweetheart is fleeing to his cabin, not a fan of pop culture is he) and we&#8217;re all going to be talking on top of one another and swilling wine, so I&#8217;m thinking something simple. I&#8217;ve got a couple of big roasts in the freezer &#8212; I know there&#8217;s at least one pork shoulder down there, and a chuck roast, but I might wind up turning to an old favorite, penne with vodka sauce. It&#8217;s a great party dish because it holds pretty well, you can make it in enormous quantities, and I&#8217;ve never fed it to anyone who didn&#8217;t really like it. With bread, and a salad (I&#8217;m [...]]]></description>
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		<slash:comments>3</slash:comments>
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