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	<title>This Week for Dinner - Weekly Meal Plans, Dinner Ideas, Recipes and More! &#187; Way Gourmet</title>
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		<title>Beyond Lovely Cocoa</title>
		<link>http://thisweekfordinner.com/2011/08/23/beyond-lovely-cocoa/</link>
		<comments>http://thisweekfordinner.com/2011/08/23/beyond-lovely-cocoa/#comments</comments>
		<pubDate>Tue, 23 Aug 2011 22:33:29 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[fab faves]]></category>
		<category><![CDATA[the goods]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=7487</guid>
		<description><![CDATA[I&#8217;ve been using Scharffen Berger cocoa for about two years now. Once I started using it, I just couldn&#8217;t go back to buying cocoa at the regular grocery store. (Same with chocolate chips. Let&#8217;s just say the chocolate chips I buy never go on sale. And it&#8217;s worth every extra penny!) I ran out of [...]]]></description>
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		<slash:comments>14</slash:comments>
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		<item>
		<title>Watermelon Salad with Tomato and Cucumber</title>
		<link>http://thisweekfordinner.com/2011/07/21/watermelon-salad-with-tomato-and-cucumber/</link>
		<comments>http://thisweekfordinner.com/2011/07/21/watermelon-salad-with-tomato-and-cucumber/#comments</comments>
		<pubDate>Thu, 21 Jul 2011 15:09:19 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[eat less meat]]></category>
		<category><![CDATA[Healthy Eats]]></category>
		<category><![CDATA[Martha Stewart]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[simple side dishes]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=7362</guid>
		<description><![CDATA[Last Friday night I did something I haven&#8217;t done in a while&#8230;I actually picked up a magazine (in this case Martha Stewart Living) and read it cover to cover. And I&#8217;ve decided I should do that more often because I was inspired to make a fabulous dinner on Sunday night. Of course, by the end [...]]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Cupcakes! And Take Two with Swiss Meringue Buttercream</title>
		<link>http://thisweekfordinner.com/2011/06/24/cupcakes-and-take-two-with-swiss-meringue-buttercream/</link>
		<comments>http://thisweekfordinner.com/2011/06/24/cupcakes-and-take-two-with-swiss-meringue-buttercream/#comments</comments>
		<pubDate>Fri, 24 Jun 2011 18:07:40 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[fab faves]]></category>
		<category><![CDATA[sweet things]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=7240</guid>
		<description><![CDATA[For Nate&#8217;s birthday this week Anna wanted to make him cupcakes. Pink cupcakes, specifically. Her latest obsession is Pinkalicious, which I am pretty certain played a major role in her decision for how we should celebrate Nate&#8217;s birthday. The girls had lots of fun decorating. Cate, the 6-year-old, was very organized in her approach. She [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2011/06/24/cupcakes-and-take-two-with-swiss-meringue-buttercream/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
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		<title>Roasted Garlic Bulbs</title>
		<link>http://thisweekfordinner.com/2011/06/01/roasted-garlic-bulbs/</link>
		<comments>http://thisweekfordinner.com/2011/06/01/roasted-garlic-bulbs/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 16:07:21 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[Healthy Eats]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[side dishes]]></category>
		<category><![CDATA[simple side dishes]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=7149</guid>
		<description><![CDATA[When I went to college in Boston a while ago, there was an Italian restaurant called Vinny Testa&#8217;s (I frequented the locations on Boylston Street and in Lexington). Vinny Testa&#8217;s was similar in style to Buca di Bepo, except not a national chain, so automatically more awesome. I think maybe the best thing they served [...]]]></description>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>CSA Fun: Green Garlic</title>
		<link>http://thisweekfordinner.com/2011/04/14/csa-fun-green-garlic/</link>
		<comments>http://thisweekfordinner.com/2011/04/14/csa-fun-green-garlic/#comments</comments>
		<pubDate>Thu, 14 Apr 2011 20:36:53 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[CSA]]></category>
		<category><![CDATA[eat less meat]]></category>
		<category><![CDATA[Healthy Eats]]></category>
		<category><![CDATA[the goods]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=6990</guid>
		<description><![CDATA[I officially have my first item from a CSA bag that I have never eaten before. And the winner of this coveted title is&#8230;green garlic. Here she is. I felt like I had to get it. After all, the farms where my produce comes from are in an area that is the garlic capital of [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2011/04/14/csa-fun-green-garlic/feed/</wfw:commentRss>
		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>Swedish Semla</title>
		<link>http://thisweekfordinner.com/2011/03/10/swedish-semla/</link>
		<comments>http://thisweekfordinner.com/2011/03/10/swedish-semla/#comments</comments>
		<pubDate>Thu, 10 Mar 2011 13:00:01 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[fab faves]]></category>
		<category><![CDATA[featured recipes]]></category>
		<category><![CDATA[holidays]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sweet things]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=6828</guid>
		<description><![CDATA[Our neighbors are Swedish and they invited us over this past Tuesday night to enjoy some semlor (plural for semla), a cream-filled bun with almond paste. The pastry is a Fat Tuesday tradition in Sweden. Rebecca and David told us that people love the buns so much they start appearing as early as Christmastime and [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2011/03/10/swedish-semla/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>Pink Elephant on Parade&#8230;and Swiss Meringue Buttercream Frosting</title>
		<link>http://thisweekfordinner.com/2010/12/21/pink-elephant-on-parade-and-swiss-meringue-buttercream-frosting/</link>
		<comments>http://thisweekfordinner.com/2010/12/21/pink-elephant-on-parade-and-swiss-meringue-buttercream-frosting/#comments</comments>
		<pubDate>Tue, 21 Dec 2010 13:00:45 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[Faye]]></category>
		<category><![CDATA[kids]]></category>
		<category><![CDATA[Kitchen Tips]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sweet things]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=6482</guid>
		<description><![CDATA[For her birthday, Cate selected the elephant cake from my handy dandy Cakes for Kids book. Honestly, I think the main reason she picked the cake was because it was pink. I was happy to oblige &#8211; it was a straightforward design and super cute. And I could make cupcakes for all the kids, topped [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2010/12/21/pink-elephant-on-parade-and-swiss-meringue-buttercream-frosting/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Adobo Chicken&#8230;and some darn good tortillas</title>
		<link>http://thisweekfordinner.com/2010/08/27/adobo-chicken-and-some-darn-good-tortillas/</link>
		<comments>http://thisweekfordinner.com/2010/08/27/adobo-chicken-and-some-darn-good-tortillas/#comments</comments>
		<pubDate>Fri, 27 Aug 2010 12:00:25 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[featured recipes]]></category>
		<category><![CDATA[main dishes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=5800</guid>
		<description><![CDATA[I am finally writing about the spice from this week&#8217;s menu post. As some of you guessed, it is annatto seed, also called achiote seed. And I made adobo chicken with it. And it was GOOD. Nate came home one day saying how good the adobo chicken at work is, so I started searching for [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2010/08/27/adobo-chicken-and-some-darn-good-tortillas/feed/</wfw:commentRss>
		<slash:comments>12</slash:comments>
		</item>
		<item>
		<title>Faye&#8217;s Spanish Nut Tart</title>
		<link>http://thisweekfordinner.com/2010/06/15/fayes-spanish-nut-tart/</link>
		<comments>http://thisweekfordinner.com/2010/06/15/fayes-spanish-nut-tart/#comments</comments>
		<pubDate>Tue, 15 Jun 2010 16:00:39 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[Faye]]></category>
		<category><![CDATA[featured recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[sweet things]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=5470</guid>
		<description><![CDATA[Remember this Spanish-inspired nut tart? I am finally sharing the recipe with you! This one is pretty gourmet&#8230;which means I didn&#8217;t actually make this recipe&#8230;I just ate it. But it was delicious, so I have to share it with you just the same. I had the pleasure of enjoying this nut tart about a month ago [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2010/06/15/fayes-spanish-nut-tart/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Party Food: Pork Tenderloin, Crostinis &amp; Grilled Radicchio</title>
		<link>http://thisweekfordinner.com/2010/06/11/party-food-pork-tenderloin-crostinis-grilled-radicchio/</link>
		<comments>http://thisweekfordinner.com/2010/06/11/party-food-pork-tenderloin-crostinis-grilled-radicchio/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 13:00:46 +0000</pubDate>
		<dc:creator>Jane Maynard</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[the goods]]></category>
		<category><![CDATA[Way Gourmet]]></category>
		<guid isPermaLink="false">http://thisweekfordinner.com/?p=5424</guid>
		<description><![CDATA[In addition to all of the amazing desserts at my little party for my friends, I had some pretty fun recipes to work with as well. As I mentioned in the original party post, Calphalon and Williams-Sonoma gave me two beautiful non-stick skillets and Michael Symon&#8217;s debut cookbook, Live to Eat. I used a few [...]]]></description>
		<wfw:commentRss>http://thisweekfordinner.com/2010/06/11/party-food-pork-tenderloin-crostinis-grilled-radicchio/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
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