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	<title>Russelnod.com &#187; Articles</title>
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	<link>http://www.russelnod.com</link>
	<description>Covering the food scene in western Massachusetts, from its farms to its kitchens to its restaurants.</description>
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		<title>Fried Clams and Seafood in the Pioneer Valley</title>
		<link>http://www.russelnod.com/2009/07/01/fried-clams-and-seafood-in-the-pioneer-valley/</link>
		<comments>http://www.russelnod.com/2009/07/01/fried-clams-and-seafood-in-the-pioneer-valley/#comments</comments>
		<pubDate>Wed, 01 Jul 2009 20:55:49 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Pioneer Valley Restaurants]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/?p=226</guid>
		<description><![CDATA[If your vacation plans don&#8217;t call for a trip to Cape Cod or another seaside spot this summer, you may be craving a fix of fried clams or fish and chips, clam chowder, and the palate-cleansing taste of cole slaw. Western Massachusetts is a little too far from the shore to have the pristine freshness [...]]]></description>
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		<title>Rice Pudding</title>
		<link>http://www.russelnod.com/2009/02/28/rice-pudding/</link>
		<comments>http://www.russelnod.com/2009/02/28/rice-pudding/#comments</comments>
		<pubDate>Sat, 28 Feb 2009 19:48:13 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Articles]]></category>

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		<description><![CDATA[In these trying times, we all need a little comfort. Someone once said that most comfort food comes from the nursery, and rice pudding ranks right up there at the top of the list. Milk, rice, vanilla and sugar are elemental flavors that can&#8217;t help but soothe.
The question is, which rice pudding? My wife went [...]]]></description>
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		<title>Alan Richman on Pizza</title>
		<link>http://www.russelnod.com/2008/11/08/alan-richman-on-pizza/</link>
		<comments>http://www.russelnod.com/2008/11/08/alan-richman-on-pizza/#comments</comments>
		<pubDate>Sat, 08 Nov 2008 22:30:26 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Commentary]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/2008/11/08/alan-richman-on-pizza/</guid>
		<description><![CDATA[This morning I was reading Fork it Over, Alan Richman&#8217;s collected food articles. I came across a description of his experiences eating pizza in Naples, the home of modern pizza, including Pizza Margherita. Richman, who is a very funny writer, discovers that all the pizzas he is served are awash in a puddle in the [...]]]></description>
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		<title>Kitchen Disasters</title>
		<link>http://www.russelnod.com/2008/11/04/kitchen-disasters/</link>
		<comments>http://www.russelnod.com/2008/11/04/kitchen-disasters/#comments</comments>
		<pubDate>Tue, 04 Nov 2008 15:41:37 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Recipes]]></category>

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		<description><![CDATA[&#8220;I&#8217;m going to use Swiss cheese to thicken this beef stew,&#8221; my housemate said. Undeterred by my observation that it wouldn&#8217;t work and unmoved by my pleas not to waste the cheese, he went ahead. As we surveyed what turned out to be a decent beef stew studded with little balls of melted cheese scattered [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>House of Teriyaki</title>
		<link>http://www.russelnod.com/2008/09/10/house-of-teriyaki/</link>
		<comments>http://www.russelnod.com/2008/09/10/house-of-teriyaki/#comments</comments>
		<pubDate>Thu, 11 Sep 2008 01:30:01 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Pioneer Valley Restaurants]]></category>

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		<description><![CDATA[When HOUSE OF TERIYAKI &#8212; or H.O.T., as it calls itself on its menu &#8212; opened in Amherst almost 10 years ago, it offered Japanese and Korean food, with a full sushi bar. The food was always good, even if the service could be a little spotty. Over the years H.O.T., which is located at [...]]]></description>
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		<title>No Fear of Canning</title>
		<link>http://www.russelnod.com/2008/09/01/no-fear-of-canning/</link>
		<comments>http://www.russelnod.com/2008/09/01/no-fear-of-canning/#comments</comments>
		<pubDate>Mon, 01 Sep 2008 22:57:20 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/2008/09/01/no-fear-of-canning/</guid>
		<description><![CDATA[Down a short dirt road in Conway is the home of Annie Cheatham and Ann Gibson, prize-winning canners. In 2006, seven of the 14 items they entered in the Franklin County Fair won ribbons. In 2007, 17 entries produced seven ribbons, including Best in Show. The ribbons hang in their kitchen, a testimonial to their [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>It&#8217;s Beet Season at Last</title>
		<link>http://www.russelnod.com/2008/07/29/its-beet-season-at-last/</link>
		<comments>http://www.russelnod.com/2008/07/29/its-beet-season-at-last/#comments</comments>
		<pubDate>Wed, 30 Jul 2008 01:00:44 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Food Memories]]></category>

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		<description><![CDATA[If all you know of beets is the vinegary purple disks that grace every salad bar in the country, you might be forgiven for thinking poorly of them. In Europe, beets were grown because they kept well over the winter and could be fed to cows, associating them with poverty. But properly cooked, they are [...]]]></description>
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		<title>Salt Crystals for Display</title>
		<link>http://www.russelnod.com/2008/06/23/salt-crystals-for-display/</link>
		<comments>http://www.russelnod.com/2008/06/23/salt-crystals-for-display/#comments</comments>
		<pubDate>Tue, 24 Jun 2008 01:21:44 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Commentary]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/2008/06/23/salt-crystals-for-display/</guid>
		<description><![CDATA[I was talking to a friend about salt and perhaps I got a little carried away. My friend, Eric Green Greene, runs Treasure Mountain Mining, a mail order web site and E-bay crystal seller. He asked whether I wanted any halide halite crystals and mentioned that he had a few. I asked him to send [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Crystal Garden &#8211; Salt</title>
		<link>http://www.russelnod.com/2008/06/02/crystal-garden-salt/</link>
		<comments>http://www.russelnod.com/2008/06/02/crystal-garden-salt/#comments</comments>
		<pubDate>Tue, 03 Jun 2008 02:31:43 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Pioneer Valley Markets]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/2008/06/02/crystal-garden-salt/</guid>
		<description><![CDATA[Mark Bitterman, selmelier (think sommelier for salt), is trying to conduct a salt tasting for 30 food writers, chefs and other culinary professionals gathered for a symposium at The Greenbrier, a West Virginia resort. It&#8217;s long after dinner and the writers are in full party mode, making this an extremely difficult audience. But Bitterman smiles [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Salt Tasting Notes</title>
		<link>http://www.russelnod.com/2008/05/30/salt-tasting-notes/</link>
		<comments>http://www.russelnod.com/2008/05/30/salt-tasting-notes/#comments</comments>
		<pubDate>Fri, 30 May 2008 11:38:06 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Articles]]></category>
		<category><![CDATA[Commentary]]></category>

		<guid isPermaLink="false">http://blog.russelnod.com/2008/05/30/salt-tasting-notes/</guid>
		<description><![CDATA[
Of course, my initial goals of all six of us tasting each salt in turn, making trenchant observations, and moving on, collapsed early in the tasting when everyone went for the flavored salts and then started tasting randomly. In another life, I will be able to grill chicken thighs and try them with table, kosher, [...]]]></description>
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