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	<title>The Angry Gard&#039;ner &#187; Eat&#8217;n</title>
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	<link>http://www.angrygardner.com</link>
	<description>Why won&#039;t my plants grow!?!</description>
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		<title>Gnocchi</title>
		<link>http://www.angrygardner.com/2012/01/08/gnocchi/</link>
		<comments>http://www.angrygardner.com/2012/01/08/gnocchi/#comments</comments>
		<pubDate>Sun, 08 Jan 2012 22:17:00 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1178</guid>
		<description><![CDATA[These incredible potato-pasta-pillows are one of the fondest food memories that I have from my mission.  Every missionary in Italy (that I met anyway) remembered their first Gnocchi experience, and they all went something like this&#8230; &#8220;I kept eating them until I was full and then a half an hour later I thought my stomach was ripping open.&#8221;  You see these light little pillows of goodness expand greatly with water (at least that is what I was told) This is a great home made pasta recipe for beginners.  It doesn&#8217;t require a lot of extra tools to make, a flat surface and a fork is all you need. Although I do recommend a good bench knife and a potato ricer. You can pick up both of these for less than $20 from a local kitchen supply store.  Also, it is a fairly forgiving recipe and loves simple easy sauces. Seriously, my favorite ways to eat these is to grab a handful (6 to right from the freezer drop them into boiling water. Then remove to a bowl that has a little cream and some Gorgonzola stir around until the cheese is melted and enjoy. Another similar idea is a little [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Pasta Bolgnese</title>
		<link>http://www.angrygardner.com/2012/01/04/pasta-bolgnese/</link>
		<comments>http://www.angrygardner.com/2012/01/04/pasta-bolgnese/#comments</comments>
		<pubDate>Wed, 04 Jan 2012 17:53:22 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1220</guid>
		<description><![CDATA[To help with your New Years Weight Loss Resolution. < wink, wink ;) > This is my favorite dishes in the whole world. It is also one of the simplest as far as ingredients and methods.  The trade off is that it is a fairly time intensive process.  There are no shortcuts, and each step is critical to the end product. Pasta Bolgnese 2 cups Mirequoix 1/2 stick Butter (I know you think Italian you think Olive Oil, but you would be wrong.) 1 lb ground pork 1 lb ground  beef 1 cup whole milk 1/2 cup balsamic vinegar 1 can chopped tomatoes 1 can tomatoe sauce 1/2 can tomatoe paste Start by melting the butter over medium-high heat. Once the butter stops foaming and starts browning add the Mirepoix along with two pinches of kosher salt and a couple of grinds of black pepper.  Cook on the same heat until fond (brown bits of goodness on the bottom of the pan) forms the more the better so keep scraping the bottom of the pan.  Fond is the key to this dish and each ingredient is added only after fond starts to form from the previous ingredient. Add the meat [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Sausage Sage Stuffing</title>
		<link>http://www.angrygardner.com/2011/11/28/sausage-sage-stuffing/</link>
		<comments>http://www.angrygardner.com/2011/11/28/sausage-sage-stuffing/#comments</comments>
		<pubDate>Mon, 28 Nov 2011 21:47:17 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1135</guid>
		<description><![CDATA[Once again this is not stuffing as stuffing is evil. It is a dressing because it is cooked outside of the bird. Sausage Sage Stuffing 2 cups Mirepoix (2 parts onion 1 part carrot 1 part celery and 3 cloves of garlic per whole onion) 1/2 stick of butter (usually I use more, but I didn&#8217;t this year) 1 cup whole milk 2-3 cups turkey stock. (chicken stock could also be used) 3 Tbls Fennel seeds 4 Tbls rubbed Sage 1 lb mild Italian sausage 2 lbs dried bread pieces Kosher Salt and fresh ground pepper Toast bread crumbs on one side in a 500 degree oven. Be very careful they will go from golden brown and delicious to black and awful in the blink of the eye. Remove from oven and add to big mixing bowl. In a dry pan over medium heat toast the fennel seeds until you start to smell licorice. Add the butter and the Mirepoix to the pan. Add sage along with a large pinch of salt and several grinds of pepper. Saute until onions are translucent. Add contents to the mixing bowl with the bread pieces. In the same pan add sausage, cook until [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cream-Cheese Frosting</title>
		<link>http://www.angrygardner.com/2011/11/22/cream-cheese-frosting/</link>
		<comments>http://www.angrygardner.com/2011/11/22/cream-cheese-frosting/#comments</comments>
		<pubDate>Tue, 22 Nov 2011 17:18:00 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1129</guid>
		<description><![CDATA[There is no picture because I am cleaning my desk at my office and I just need to get this recipe documented.:D This is the frosting that they use here at work and it is soooo good. Obliviously it made quite a bit of frosting so I will need to rework the portions and make cinnamon rolls. 6 lbs cream cheese 3 lbs margarine Cream until light then add .375 lbs evaporated milk Mix, scrape, repeat. 12lb powdered sugar Mix, scrape, repeat.]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Turkey Day Is Coming</title>
		<link>http://www.angrygardner.com/2011/11/17/turkey-day-is-coming/</link>
		<comments>http://www.angrygardner.com/2011/11/17/turkey-day-is-coming/#comments</comments>
		<pubDate>Thu, 17 Nov 2011 16:28:00 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1112</guid>
		<description><![CDATA[How do I know? Because I start gathering ingredients for my Habanero-Cranberry Relish. Yes this does use a Habanero, but it is not as spicy as you would think. There is a lot of sugar and that really counters the heat. I would put the heat level about with Pace medium salsa, your experience may vary. 50mm f/13 1/200s Habanero -Cranberry Relish 2 bags of fresh cranberries. Washed, sorted and chopped. I use a food processor it makes the job so much easier, and, well, I&#8217;m lazy. Zest and juice from 1 medium orange 1 medium (baseball size) onion chopped 1 Tablespoon grated garlic 2 Tablespoons grated fresh ginger 1 Pickled Habanero chopped finely (more if you like it hotter) 1/2 cup Maple syrup 1/2 Brown sugar (approximately) Let it sit a day and come back, taste, add salt, and fine tune the flavors. For the record this is a best guess recipe. I have been making this for the better part of 10 years and the whole process is done by smell. When it is right there is a perfect harmony of orange, ginger and maple smell. PS My favorite part of this is for sandwiches after the fact [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Soup For Me!!</title>
		<link>http://www.angrygardner.com/2011/11/15/soup-for-me/</link>
		<comments>http://www.angrygardner.com/2011/11/15/soup-for-me/#comments</comments>
		<pubDate>Tue, 15 Nov 2011 23:53:44 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1043</guid>
		<description><![CDATA[As I mentioned a couple of days ago my sister-in-law sent me this recipe via Twitter. I knew right away that it was a recipe for me. I am copying the recipe from the author&#8217;s blog with permission. I have made some minor changes but the heart of the meal is hers. Roasted Butternut Squash and Sweet Potato Soup Topped with Bacon and Gorgonzola Recipe via http://inthelittleredhouse.blogspot.com/ 1 butternut squash, quartered and cleaned 1 large sweet potato, peeled and halved 2 garlic cloves 2 small onions, halved 1 granny smith apple, quartered 1 shallot, halved 1 tsp dried sage pinch of cayenne pepper 4 to 6 cups chicken broth 1 cup heavy cream (this is my addition I thought it needed a little dairy) olive oil salt and pepper Heat oven to 425° Brush veggies with olive oil, and season with salt and pepper. Roast veggies until fork tender. You should do it in batches. Put the squash and potatoes in for 15 minutes and then add the apples garlic and onions that way every thing finishes at the same time. Squash will easily remove from peel. In a few batches, puree veggies in food processor until smooth. I used [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Whole Wheat Bread-sticks with Sea Salt and Cracked Pepper</title>
		<link>http://www.angrygardner.com/2011/11/11/whole-wheat-bread-sticks-with-sea-salt-and-cracked-pepper/</link>
		<comments>http://www.angrygardner.com/2011/11/11/whole-wheat-bread-sticks-with-sea-salt-and-cracked-pepper/#comments</comments>
		<pubDate>Fri, 11 Nov 2011 15:20:19 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=1038</guid>
		<description><![CDATA[My fabulous sister-in-law sent me a recipe via Twitter a couple of weeks ago.  I knew I had to try it and I knew that I needed to do some thing special for it.  I figured what goes better with soup than homemade chicken stock and bread-sticks. I threw everything together and baked the sticks so that they would be ready for prime time on Sunday. Whole Wheat Bread-sticks with Sea Salt and Cracked Pepper. 1 1/2 cups warm water 2 teaspoons of yeast 2 tablespoons sugar 1/2 tablespoon butter 1 cup Whole Wheat Flour 1 3/4 cups Bread Flour 1 tablespoon salt Mix butter yeast sugar and water together in mixing bowl. Let sit for 15 minutes to bloom. Add flour and mix with a bread hook for 30 minutes. Dough should be very sticky, if not add a little bit of water and mix more. Remove from bowl and place on a sheet pan with oiled parchment paper. Let rise for 45 minutes and cut into golf ball sized balls. Using the &#8220;Playdough&#8221; method* roll into bread-sticks let proof 15 minutes or more depending how soft you like your bread sticks. Paint with melted butter, add sea salt and fresh [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Winner Winner Chicken Dinners</title>
		<link>http://www.angrygardner.com/2011/08/05/winner-winner-chicken-dinners/</link>
		<comments>http://www.angrygardner.com/2011/08/05/winner-winner-chicken-dinners/#comments</comments>
		<pubDate>Sat, 06 Aug 2011 05:35:00 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=894</guid>
		<description><![CDATA[Chicken Alla Caccitore picture taken with my phone I made two very good chicken dinners at camp this year. The first was Chicken alla Caccitore 8 Chicken leg quarters 3/4 cup rough chopped onion 3/4 cup rough chopped carrots 1 package of sliced mushrooms 2 Tbls of minced garlic 1 pound of Bacon Ends and Pieces 2 cans of diced tomatoes (wishes and fishes I wish I would have had a couple of red bell peppers to put in this I also wish I would have removed the skin from the chicken) Render the bacon pieces and remove remove all but 2 Tablespoons of the bacon fat. Season chicken pieces and brown in the dutch oven. Remove chicken and add the veggies let veggies cook until the onions are starting to soften. Add meat back to the pan and add tomatoes. Bring to a boil for 2 minutes and then back off the heat to a simmer for 2 hours.  Par (cook half way) boil a hardy pasta (riggatoni, Penne, fusilli etc) remove the chicken to a plate, drain pasta and then add to the cooking liquid to finish cooking.  Serve with shaved  Romano cheese. The Second was Bacon-Ranch Chicken [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Simple Is Better</title>
		<link>http://www.angrygardner.com/2011/04/19/simple-is-better/</link>
		<comments>http://www.angrygardner.com/2011/04/19/simple-is-better/#comments</comments>
		<pubDate>Tue, 19 Apr 2011 20:06:00 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=870</guid>
		<description><![CDATA[Somethings should just be simple, natural, and easy. Strawberry Shortcake is one of those things. 16 oz Fresh Strawberries washed and sliced 2 Tbls Honey 1 teaspoon Balsamic Vinegar (Trust Me) Pound Cake (I used store made) Fresh Whipped Cream Mix the Strawberries, honey and vinegar; let sit while you get everything else done. Slice the pound cake into good sized pieces, spoon the strawberries over the cake and top with the whipped cream. Nothing Better&#8230;ok maybe a good pecan pie, but nothing else.]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Spinach Artichoke Dip Perfected</title>
		<link>http://www.angrygardner.com/2011/01/10/spinach-artichoke-dip-perfected/</link>
		<comments>http://www.angrygardner.com/2011/01/10/spinach-artichoke-dip-perfected/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 21:48:42 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=843</guid>
		<description><![CDATA[At least by my standards. 1 1/2 cup chopped Artichoke hearts 1 package of frozen chopped spinach thawed and water removed 1/2 cup chopped sun-dried tomatoes 16 oz shredded Mozzarella Cheese 8 oz shredded Monterrey Jack Cheese (Pepper Jack Cheese is an great substitution) 2-3 fine diced jalapenos 1 Tbls granulated garlic 1 cup Mayo Lemon juice Shaved Parmigiana Mix everything except the lemon juice and Parmigiana.  Place in oven safe dish and bake at 350 until gooey and bubbly.  Add squirt of lemon juice and Parmigiana broil for 5 minutes or until the top is brown and crusty.  Serve with just about anything I prefer homemade croutons (pictured), but corn chips, toasted pita bread, toast, Ritz crackers you name it it is ggoooddd. Makes about 5 of the dishes shown]]></description>
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		<slash:comments>3</slash:comments>
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		<item>
		<title>Fall Into Spring Chicken Penne</title>
		<link>http://www.angrygardner.com/2010/03/30/fall-into-spring-chicken-penne/</link>
		<comments>http://www.angrygardner.com/2010/03/30/fall-into-spring-chicken-penne/#comments</comments>
		<pubDate>Tue, 30 Mar 2010 18:12:12 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=725</guid>
		<description><![CDATA[I would say that this is made with two of my favorite ingredients, but I am starting to believe that my favorite just happens to be the ones I am using today.  Today&#8217;s favorites are from the opposite ends of the growing season hence fall into spring. This like many of my recipes is a &#8220;what the crap am I going to do with the that ingredient&#8221;.  Generally, that ingredient will go bad if I don&#8217;t use it soon.  This time it was the asparagus. 1 lbs asparagus cut into 1 inch pieces 1/2 cup sun-dried tomatoes in oil 3 chicken breasts cooked and sliced 3oz cream cheese 4oz chicken broth 1/2 medium onion diced 2 cloves garlic crushed and minced 3 tbls fresh chopped parsley Par-boil and shock (put in boiling water for 2 minutes then move to ice water to stop cooking) the asparagus. Add tomatoes to a saute pan and cook 30 seconds, add onions and garlic using the oil from the tomatoes.   Boil pasta in lots of salted water, cook until almost al-dente (it should still be a tiny bit crunchy).  Add chicken broth and cream cheese bring to a boil and move pasta from pot [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>&#8220;Kaula&#8221; Pork</title>
		<link>http://www.angrygardner.com/2010/03/29/kaula-pork/</link>
		<comments>http://www.angrygardner.com/2010/03/29/kaula-pork/#comments</comments>
		<pubDate>Mon, 29 Mar 2010 06:00:37 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=731</guid>
		<description><![CDATA[I&#8217;m still not sure if I should even call it Kaula Pork.  I didn&#8217;t even dig a pit Anyway it was pretty good and super easy to make. 1 pork roast roughly 6lb I used a Boston Butt (yes, I know it is the shoulder I didn&#8217;t make up the names) 1/2 cup dried apricots chopped 1/4 cup dried pineapple chopped 1 med onion 4 crushed garlic cloves 3 bay leaves 1/4 cup brown sugar (if you like it sweeter) liquid smoke (go easy on it a little goes a long way) Remove excess fat from the outside of the roast. Rub liquid smoke on the outside of roast then salt and pepper liberally.  Place in the crockpot on high. Add remaining ingredients and add 1/2 cup of water.  Turn to high and cook for 2 hours lower heat to low for remaining 4 hours.  Serve with rice, soy sauce, and sirracca.]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Neglect</title>
		<link>http://www.angrygardner.com/2010/03/13/neglect/</link>
		<comments>http://www.angrygardner.com/2010/03/13/neglect/#comments</comments>
		<pubDate>Sun, 14 Mar 2010 02:53:43 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=723</guid>
		<description><![CDATA[I know I have neglected this blog. I hope, but doubt, that I will get my feet under me with all of the blogs I am running (4). When I do, I will start getting this one updated more often. Until then here is a quick recipe for Red Pepper and Chocolate Habanero Ketchup. 2 Red bell peppers Roast in a 425 degree oven until mostly black put in a plastic bag until cool. When cool remove as much skin as possible. 1 minced Chocolate Habanero Pepper (no it doesn&#8217;t taste like chocolate it is just brown) 1 medium onion 2 tlbs sugar 2 tbls red wine vinegar 4 cloves of garlic crushed 3 oz tomato paste. 1 1/2 tsp cumin 3 bay leaves 2 tbls sugar 3/4 water Add everything in a pot bring to a boil then reduce to a simmer for 1 hour. Remove bay leaves and blend until smooth adding salt until it tastes right to you. Eat on a hamburger, pass out with joy!! Yes I know that I can go to the store and buy ketchup, but it&#8217;s not going to have habaneros]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Cherry Chicken</title>
		<link>http://www.angrygardner.com/2010/03/03/cherry-chicken/</link>
		<comments>http://www.angrygardner.com/2010/03/03/cherry-chicken/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 03:58:26 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=705</guid>
		<description><![CDATA[This was REALLY good. No I mean REALLY REALLY good. 1 Whole chicken cut into pieces Breading: 1 cup flour 1 1/2 tbls salt 1 tbls ground black pepper 1 tbls papkria 2 tps garlic powder 2 tps ground sage 3 Tbls butter 1 medium onion chopped 2 tsp dried thyme 6 cloves of garlic minced 1/2 cup apple-cherry juice 1 tbls red wine vinegar 1/4 cup cream 8 oz grated Mozzarella cheese Place the flour and other breading ingredients in a plastic bag and mix. Put chicken in and shake to coat well. Heat 12 inch skillet over med-high add butter. Once butter stops foaming shake excess flour off chicken pieces and add to pan cook 5 minutes per side or until browned. Remove chicken and add onions and garlic cook until soft. Add juice, thyme, and vinegar and return chicken to pan. Cover and simmer one hour. At the end of the hour remove chicken and add cream Heat until sauce thickens enough that it will coat the back of a spoon. Cook a wide pasta (we did fresh made fettuccine), drain to a platter add mozzarella cheese, pour sauce over top and put the chicken on.]]></description>
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		<slash:comments>4</slash:comments>
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		<item>
		<title>Roasted Garlic</title>
		<link>http://www.angrygardner.com/2010/02/08/roasted-garlic/</link>
		<comments>http://www.angrygardner.com/2010/02/08/roasted-garlic/#comments</comments>
		<pubDate>Mon, 08 Feb 2010 22:45:26 +0000</pubDate>
		<dc:creator>Angry Gardner</dc:creator>
				<category><![CDATA[Eat'n]]></category>
		<category><![CDATA[Photos]]></category>

		<guid isPermaLink="false">http://www.angrygardner.com/?p=646</guid>
		<description><![CDATA[For what it is worth I loved Roasted Garlic long before it became en-vogue.  The Italians actually use this as a toast topping (called a crostini) I have to admit that I love it on a thin slice of a hard chewy bread with a drizzle of Balsamic vinegar.  The recipe is really easy and the payout is huge.  Try it sometime. 25mm f/5 1/800s 2 heads of garlic cut so the ends are exposed (for a large batch buy the pre-peel containers and put in a oven safe bowl) 1 tsp kosher salt 3 grinds of fresh pepper 3 tbls olive oil Put in container (for heads I just use Aluminum foil to wrap it all up) and bake at 350 until brown about 45 minutes. Roasting gives the garlic a softer &#8220;sweeter&#8221; flavor it is exellent in soups and with chicken.]]></description>
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		<slash:comments>0</slash:comments>
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