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	<title>Talk of Tomatoes &#187; in my freezer</title>
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		<title>Mario&#8217;s meatloaf</title>
		<link>http://www.talkoftomatoes.com/2010/06/05/marios-meatloaf/</link>
		<comments>http://www.talkoftomatoes.com/2010/06/05/marios-meatloaf/#comments</comments>
		<pubDate>Sat, 05 Jun 2010 13:42:04 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[entrees]]></category>
		<category><![CDATA[in my freezer]]></category>
		<category><![CDATA[make ahead]]></category>
		<category><![CDATA[mario batali's meatloaf]]></category>
		<category><![CDATA[meatloaf]]></category>
		<category><![CDATA[stuffed meatloaf]]></category>

		<guid isPermaLink="false">http://www.talkoftomatoes.com/?p=2398</guid>
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I am becoming a big fan of Mario. And enjoy borrowing his recipes. And maybe changing them a bit to my liking/ease.
And his meatloaf made my day. Actually not just any day; his meatloaf made our Easter. Since we were having guests for dinner, I made stuffed meatloaf in advance of Easter and tucked it [...]]]></description>
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		<slash:comments>6</slash:comments>
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		<title>I made pop-tarts today!</title>
		<link>http://www.talkoftomatoes.com/2010/05/30/poptarts-today/</link>
		<comments>http://www.talkoftomatoes.com/2010/05/30/poptarts-today/#comments</comments>
		<pubDate>Sun, 30 May 2010 09:36:57 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[in my freezer]]></category>
		<category><![CDATA[snacks]]></category>
		<category><![CDATA[pop tarts]]></category>
		<category><![CDATA[poptarts]]></category>

		<guid isPermaLink="false">http://www.talkoftomatoes.com/?p=2367</guid>
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&#8220;I made pop-tarts today.&#8221; That wasn&#8217;t a sentence I thought I would say. I made pop-tarts from scratch!

The crust was super easy to make, the longest stretch of &#8216;work&#8217; was the rolling, measuring and cutting into proper rectangles. But then, the filling was super easy: I just used nutella, jam and a quick cinnamon blend. [...]]]></description>
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		<slash:comments>11</slash:comments>
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		<title>gorgonzola ravioli</title>
		<link>http://www.talkoftomatoes.com/2010/04/20/gorgonzola-ravioli/</link>
		<comments>http://www.talkoftomatoes.com/2010/04/20/gorgonzola-ravioli/#comments</comments>
		<pubDate>Tue, 20 Apr 2010 22:04:34 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[in my freezer]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[pasta dough]]></category>
		<category><![CDATA[ravioli]]></category>

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It makes me so happy that Erika and I (aka Gina and Gina) made ravioli. Pasta has been on my list of &#8216;things to make&#8217; since I landed in Italy 9 months ago. I even bought a very cool ravioli tray in December (it is a tray where you lay the pasta sheet on top, [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>How to make Chicken Stock</title>
		<link>http://www.talkoftomatoes.com/2009/02/09/how-to-make-chicken-stock/</link>
		<comments>http://www.talkoftomatoes.com/2009/02/09/how-to-make-chicken-stock/#comments</comments>
		<pubDate>Mon, 09 Feb 2009 15:59:26 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[cooking school]]></category>
		<category><![CDATA[in my freezer]]></category>
		<category><![CDATA[talk of ingredients]]></category>
		<category><![CDATA[chicken stock]]></category>
		<category><![CDATA[culinary school]]></category>
		<category><![CDATA[stock]]></category>

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I did say I preferred to use the whole bird. And I am beginning to appreciate the value of homemade chicken stock. In culinary school, DAY 1 of class it is all about making stock. The Chef goes on about the importance of stock: it is the base for every sauce. And why do people [...]]]></description>
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		<slash:comments>5</slash:comments>
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