<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Talk of Tomatoes</title>
	<atom:link href="http://www.talkoftomatoes.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.talkoftomatoes.com</link>
	<description></description>
	<lastBuildDate>Fri, 12 Mar 2010 12:36:38 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=2.8.6</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<title>Red, white and&#8230; green.</title>
		<link>http://www.talkoftomatoes.com/2010/03/12/red-white-green/</link>
		<comments>http://www.talkoftomatoes.com/2010/03/12/red-white-green/#comments</comments>
		<pubDate>Fri, 12 Mar 2010 12:15:21 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[talk of tomatoes]]></category>
		<category><![CDATA[mozzarella]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[pizza sauce]]></category>

		<guid isPermaLink="false">http://www.talkoftomatoes.com/?p=2037</guid>
		<description><![CDATA[
This is a mini-tribute to the Italian flag. I am living here, after all. So why not?
Red: pizza sauce I make from scratch. My kids love it&#8230; so much so that they prefer eating pizza IN. It is simply [and very, very conveniently] my basic tomato sauce, pushed through the smallest holes of a food [...]]]></description>
		<wfw:commentRss>http://www.talkoftomatoes.com/2010/03/12/red-white-green/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Tuscan white bean spread</title>
		<link>http://www.talkoftomatoes.com/2010/03/10/tuscan-white-bean-spread/</link>
		<comments>http://www.talkoftomatoes.com/2010/03/10/tuscan-white-bean-spread/#comments</comments>
		<pubDate>Wed, 10 Mar 2010 12:43:58 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[appetizers]]></category>
		<category><![CDATA[budget savvy]]></category>
		<category><![CDATA[bean spread]]></category>
		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[roasted garlic appetizer]]></category>
		<category><![CDATA[white beans]]></category>

		<guid isPermaLink="false">http://www.talkoftomatoes.com/?p=1825</guid>
		<description><![CDATA[I find &#8216;white bean spread&#8217; to be a spy-cover for what it really is: roasted garlic spread (at least&#8212;my version of it).
It is so common in trattorias and osterias all around Tuscany and greater Italy, to find a mix of bruschetta or crostini on the menu. In Tuscany we frequently run into these crostini toppers: [...]]]></description>
		<wfw:commentRss>http://www.talkoftomatoes.com/2010/03/10/tuscan-white-bean-spread/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>5 ideas for &#8220;what to do with leftover polenta?&#8221;</title>
		<link>http://www.talkoftomatoes.com/2010/03/08/5-ideas-for-what-to-do-with-leftover-polenta/</link>
		<comments>http://www.talkoftomatoes.com/2010/03/08/5-ideas-for-what-to-do-with-leftover-polenta/#comments</comments>
		<pubDate>Mon, 08 Mar 2010 12:47:14 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[leftover polenta]]></category>
		<category><![CDATA[polenta]]></category>

		<guid isPermaLink="false">http://www.talkoftomatoes.com/?p=1827</guid>
		<description><![CDATA[
It almost makes you want to double the batch&#8212;having these ideas floating around in your head. OR maybe just make a batch of polenta, conveniently forget to serve it, then have the whole bulk of it for leftovers.
Polenta is a fantastic stand-in for pasta or potatoes, rice or risotto&#8212;a corny starch alternative. And it pairs [...]]]></description>
		<wfw:commentRss>http://www.talkoftomatoes.com/2010/03/08/5-ideas-for-what-to-do-with-leftover-polenta/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>you are just 6 ingredients away from the best-ever Tiramisu.</title>
		<link>http://www.talkoftomatoes.com/2010/03/05/you-are-just-6-ingredients-away-from-the-best-ever-tiramisu/</link>
		<comments>http://www.talkoftomatoes.com/2010/03/05/you-are-just-6-ingredients-away-from-the-best-ever-tiramisu/#comments</comments>
		<pubDate>Fri, 05 Mar 2010 11:34:26 +0000</pubDate>
		<dc:creator>janelle</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[desserts]]></category>
		<category><![CDATA[make ahead]]></category>
		<category><![CDATA[tiramisu]]></category>

		<guid isPermaLink="false">http://www.talkoftomatoes.com/?p=1974</guid>
		<description><![CDATA[
My sons and I had a once-in-a-lifetime 6 day Tuscan road trip. I could go on and on about it, but I already have here and here and piled photos here. We drove from Florence to Volterra, took a ferry to Elba Island, hopped back to the coast and visited some of the most beautiful [...]]]></description>
		<wfw:commentRss>http://www.talkoftomatoes.com/2010/03/05/you-are-just-6-ingredients-away-from-the-best-ever-tiramisu/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
	</channel>
</rss>
