<?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>Blossom to Stem</title>
	<atom:link href="http://blossomtostem.net/feed/" rel="self" type="application/rss+xml" />
	<link>http://blossomtostem.net</link>
	<description>culinary adventures and food musings, mostly involving plants</description>
	<lastBuildDate>Sat, 28 Aug 2010 22:51:11 +0000</lastBuildDate>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.0.1</generator>
		<item>
		<title>Hot, hot, hot: garlic habañero hot sauce</title>
		<link>http://blossomtostem.net/2010/08/28/hot-hot-hot-garlic-habanero-hot-sauce/</link>
		<comments>http://blossomtostem.net/2010/08/28/hot-hot-hot-garlic-habanero-hot-sauce/#comments</comments>
		<pubDate>Sat, 28 Aug 2010 22:51:11 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[dips spreads and sauces]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/?p=112</guid>
		<description><![CDATA[The market has been full of beautiful peppers. The usual bell peppers in red, orange, yellow and green, jalapeños, Hungarian wax, Trinidadian perfume, poblanos, and fiery habañeros. They are bright and inviting, but to be honest, I hardly know what to do with most of them. Oh, I use bell peppers in all sorts of [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2010/08/28/hot-hot-hot-garlic-habanero-hot-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>By the scoopful: peach jasmine sorbet</title>
		<link>http://blossomtostem.net/2010/08/23/by-the-scoopful-peach-jasmine-sorbet/</link>
		<comments>http://blossomtostem.net/2010/08/23/by-the-scoopful-peach-jasmine-sorbet/#comments</comments>
		<pubDate>Tue, 24 Aug 2010 02:27:16 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/?p=84</guid>
		<description><![CDATA[It&#8217;s been a hot summer in Chicago. This July and August we&#8217;ve watched the mercury climb into the nineties more days than I care to count. Too many. I&#8217;m not a hot weather kind of girl, give me seventies and a light breeze along the lake, and I&#8217;ll take eighties with a cool drink, but [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2010/08/23/by-the-scoopful-peach-jasmine-sorbet/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stay Curious: a new to me fruit, the ground cherry</title>
		<link>http://blossomtostem.net/2010/08/14/stay-curious-a-new-to-me-fruit-the-ground-cherry/</link>
		<comments>http://blossomtostem.net/2010/08/14/stay-curious-a-new-to-me-fruit-the-ground-cherry/#comments</comments>
		<pubDate>Sat, 14 Aug 2010 22:35:48 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[fruit]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/?p=77</guid>
		<description><![CDATA[Don&#8217;t they look lovely? A little bit exotic? I know I&#8217;ve seen them before, sitting in baskets at the farmers market, pale and papery, like tiny tomatillos or ornamental lanterns. I knew they were commonly called ground cherries, and they always seemed intriguing, but somehow, until this morning I had never eaten one. I was [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2010/08/14/stay-curious-a-new-to-me-fruit-the-ground-cherry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>mangiafagioli, in bean counting times</title>
		<link>http://blossomtostem.net/2009/02/21/mangiafagioli-in-bean-counting-times/</link>
		<comments>http://blossomtostem.net/2009/02/21/mangiafagioli-in-bean-counting-times/#comments</comments>
		<pubDate>Sat, 21 Feb 2009 19:45:27 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[beans]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[soups and stews]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2009/02/21/mangiafagioli-in-bean-counting-times/</guid>
		<description><![CDATA[The Tuscans have a way with beans. If I came away from my year in Italy learning one thing about food, it was this. As much as I love pizza and fresh pasta and gelato, and, oh, do I love those foods, my most memorable meal on the boot shaped peninsula involved none of them. [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2009/02/21/mangiafagioli-in-bean-counting-times/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>In the pink</title>
		<link>http://blossomtostem.net/2009/01/26/in-the-pink/</link>
		<comments>http://blossomtostem.net/2009/01/26/in-the-pink/#comments</comments>
		<pubDate>Tue, 27 Jan 2009 03:21:17 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[dips spreads and sauces]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[miscellaneous]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2009/01/26/in-the-pink/</guid>
		<description><![CDATA[We are in the bleak mid-winter in Chicago, the ground crusted with snow, the wind face-bitingly, finger-numbingly cold. Apart from the rare bit of blue sky peaking out at us today, we have been living in a pallet of whites and muted grays. I am getting tired of pilling scarves and hats and salt stained [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2009/01/26/in-the-pink/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A better way to frozen pizza</title>
		<link>http://blossomtostem.net/2009/01/18/a-better-way-to-frozen-pizza/</link>
		<comments>http://blossomtostem.net/2009/01/18/a-better-way-to-frozen-pizza/#comments</comments>
		<pubDate>Sun, 18 Jan 2009 15:58:45 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[baking]]></category>
		<category><![CDATA[starch]]></category>
		<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2009/01/18/a-better-way-to-frozen-pizza/</guid>
		<description><![CDATA[Some days I don&#8217;t want to make the effort. I really don&#8217;t. I love good food, but I&#8217;m tired, I&#8217;m hungry and I just want to order a pizza. Or stop by the freezer case in the grocery store and pick up something I can have done in fifteen minutes. Or maybe just have some [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2009/01/18/a-better-way-to-frozen-pizza/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>A Little Lecture about Bread</title>
		<link>http://blossomtostem.net/2009/01/16/a-little-lecture-about-bread/</link>
		<comments>http://blossomtostem.net/2009/01/16/a-little-lecture-about-bread/#comments</comments>
		<pubDate>Fri, 16 Jan 2009 19:54:36 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[miscellaneous]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2009/01/16/a-little-lecture-about-bread/</guid>
		<description><![CDATA[The TED site has a great little lecture by Peter Reinhart up now. It&#8217;s worth a listen. (If you are interested in improving your bread baking or just curious about how it works, you should check out his books.  I&#8217;ve been testing some recipes for his new book, and I can&#8217;t wait for it to [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2009/01/16/a-little-lecture-about-bread/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>new year, new food: building a pantry</title>
		<link>http://blossomtostem.net/2009/01/11/new-year-new-food-building-a-pantry/</link>
		<comments>http://blossomtostem.net/2009/01/11/new-year-new-food-building-a-pantry/#comments</comments>
		<pubDate>Sun, 11 Jan 2009 21:02:20 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[tips]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2009/01/11/new-year-new-food-building-a-pantry/</guid>
		<description><![CDATA[It is so easy to get into a rut. In college and shortly thereafter, you could open my pantry and expect to find pasta and jarred sauce and olive oil and a green can of the powdery dry parmesan-esque stuff and probably a jar of peanut butter and a bottle of salad dressing, and that [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2009/01/11/new-year-new-food-building-a-pantry/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Big and bright&#8230;</title>
		<link>http://blossomtostem.net/2008/06/17/big-and-bright/</link>
		<comments>http://blossomtostem.net/2008/06/17/big-and-bright/#comments</comments>
		<pubDate>Wed, 18 Jun 2008 03:12:57 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[miscellaneous]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2008/06/17/big-and-bright/</guid>
		<description><![CDATA[Welcome Dallas Morning News readers. If you were looking for a scoop of yellow watermelon sorbet, look no further. My original post with the recipe can be found here.]]></description>
		<wfw:commentRss>http://blossomtostem.net/2008/06/17/big-and-bright/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Gearing back up&#8230;</title>
		<link>http://blossomtostem.net/2008/06/04/gearing-back-up/</link>
		<comments>http://blossomtostem.net/2008/06/04/gearing-back-up/#comments</comments>
		<pubDate>Wed, 04 Jun 2008 14:10:44 +0000</pubDate>
		<dc:creator>Mary</dc:creator>
				<category><![CDATA[miscellaneous]]></category>

		<guid isPermaLink="false">http://blossomtostem.net/2008/06/04/gearing-back-up/</guid>
		<description><![CDATA[The farmers markets have started back up again, it is late spring in Chicago. It is warm (mostly). And there are green things sprouting from the ground. Although the magazines feature asparagus in April, the local stuff never shows up here until late May. It is still the early part of the growing season. A [...]]]></description>
		<wfw:commentRss>http://blossomtostem.net/2008/06/04/gearing-back-up/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
	</channel>
</rss>
