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	<title>Russelnod.com &#187; Recipes</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>Smoked Salmon and Corn Chowder – The Leftover Chronicles Continue</title>
		<link>http://www.russelnod.com/2011/08/10/smoked-salmon-and-corn-chowder-%e2%80%93-the-leftover-chronicles-continue/</link>
		<comments>http://www.russelnod.com/2011/08/10/smoked-salmon-and-corn-chowder-%e2%80%93-the-leftover-chronicles-continue/#comments</comments>
		<pubDate>Thu, 11 Aug 2011 01:34:59 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=742</guid>
		<description><![CDATA[Lately, I’ve been enjoying using up leftovers. Granted, good leftovers require some good dinners as starting points, but that is OK, too. It’s just that after a week of Hannah and her girls and Sarah’s sister Anne, we have a lot of leftovers in the fridge I want to use up.
The rules are simple: use [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Cooking with Charlotte-Macaroni and Cheese</title>
		<link>http://www.russelnod.com/2011/07/15/cooking-with-charlotte-macaroni-and-cheese/</link>
		<comments>http://www.russelnod.com/2011/07/15/cooking-with-charlotte-macaroni-and-cheese/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 13:57:28 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Food Memories]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=737</guid>
		<description><![CDATA[Given the number of children and grandchildren in my life, you’d think at least one would be interested in cooking. But no. Each one has a passing interest that quickly fades. Perhaps it’s my teaching style. Hopefully not. Anyway, when Rachel’s daughter Charlotte came to stay with us for this past week part of the [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Charlotte&#8217;s Macaroni and Cheese</title>
		<link>http://www.russelnod.com/2011/07/15/charlottes-macaroni-and-cheese/</link>
		<comments>http://www.russelnod.com/2011/07/15/charlottes-macaroni-and-cheese/#comments</comments>
		<pubDate>Fri, 15 Jul 2011 13:53:36 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=739</guid>
		<description><![CDATA[Charlotte’s Macaroni and Cheese
1 lb pasta – elbow macaroni, campanelle, cellentani, or other interesting shape that will hold sauce
1 lb extra sharp cheddar cheese
3 TBS flour (that’s tablespoon. Teaspoons are abbreviated tsp, but you knew that, right?)
3 TBS butter3 cups milk
Salt and pepper
1/4 tsp nutmeg
(See options below for additional spicing)
Bring  pasta water to a [...]]]></description>
		<wfw:commentRss>http://www.russelnod.com/2011/07/15/charlottes-macaroni-and-cheese/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Brussels Sprouts and Chestnuts</title>
		<link>http://www.russelnod.com/2011/04/09/684/</link>
		<comments>http://www.russelnod.com/2011/04/09/684/#comments</comments>
		<pubDate>Sat, 09 Apr 2011 14:57:55 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Food Memories]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=684</guid>
		<description><![CDATA[
Roast vegetable season, at least oven roasted, is nearing an end. Once I clean the grill and check the propane, grilled vegetables will begin with roast asparagus. (Gas, I know, but during the week it is incredibly convenient.) However good they are, I’m getting a little tired of roasted root vegetables, even Brussels sprouts.
We used [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Jerked Pork and Snow Iris Shoots</title>
		<link>http://www.russelnod.com/2011/03/14/jerked-pork-and-snow-iris-shoots/</link>
		<comments>http://www.russelnod.com/2011/03/14/jerked-pork-and-snow-iris-shoots/#comments</comments>
		<pubDate>Tue, 15 Mar 2011 00:29:56 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Pioneer Valley Markets]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=674</guid>
		<description><![CDATA[I was going to talk about last’s week’s rain and floods but after the disaster in Japan they are quite beside the point.
So, I will simply note that it’s been warm and relatively dry. We have snow irises peeking up, the first sign that, yes, the earth has decided that summer will come again. For [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Escoffier’s Eggs</title>
		<link>http://www.russelnod.com/2011/01/30/escoffier%e2%80%99seggs/</link>
		<comments>http://www.russelnod.com/2011/01/30/escoffier%e2%80%99seggs/#comments</comments>
		<pubDate>Sun, 30 Jan 2011 15:40:24 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=664</guid>
		<description><![CDATA[
The essence of this recipe is to stir the eggs with a clove of garlic skewered on a fork. It imparts a hint of garlic that obviates the need for bacon or any other meat, although that never stops Sarah for whom crisp bacon is a brunch necessity. I read somewhere that Escoffier used to [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Veal Roasts and Roasted Vegetables</title>
		<link>http://www.russelnod.com/2011/01/23/veal-roasts-and-roasted-vegetables/</link>
		<comments>http://www.russelnod.com/2011/01/23/veal-roasts-and-roasted-vegetables/#comments</comments>
		<pubDate>Mon, 24 Jan 2011 01:48:50 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Food Memories]]></category>
		<category><![CDATA[Pioneer Valley Markets]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=658</guid>
		<description><![CDATA[ 
Photo by Bill Ives. Used with permission.
So much for posting regularly. Work, snow, various ailments, you know, the usual excuses. I have been cooking, though, enough to have something to talk about.
For one thing, I’ve been roasting vegetables. Between carrots and turnips, Brussels sprouts, green beans, and, my favorite, sweet potatoes, they’ve been really successful. [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Testing Recipes</title>
		<link>http://www.russelnod.com/2011/01/13/testing-recipes/</link>
		<comments>http://www.russelnod.com/2011/01/13/testing-recipes/#comments</comments>
		<pubDate>Thu, 13 Jan 2011 13:41:30 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=655</guid>
		<description><![CDATA[I’ve been testing recipes for a friend of mine. I can’t say more about the recipes themselves—sworn to secrecy—but it was interesting to me to see how I approached the recipes.
Normally, you read a recipe and assume the writer knows what s/he’s talking about. Maybe you start to feel otherwise as you go through it, [...]]]></description>
		<wfw:commentRss>http://www.russelnod.com/2011/01/13/testing-recipes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>The Leftover Chronicles – Smoked Turkey and Andouille Sausage Gumbo</title>
		<link>http://www.russelnod.com/2010/11/27/the-leftover-chronicles-%e2%80%93-smoked-turkey-and-andouille-sausage-gumbo/</link>
		<comments>http://www.russelnod.com/2010/11/27/the-leftover-chronicles-%e2%80%93-smoked-turkey-and-andouille-sausage-gumbo/#comments</comments>
		<pubDate>Sat, 27 Nov 2010 20:30:10 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Pioneer Valley Markets]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=618</guid>
		<description><![CDATA[Turkey bone soup is usually pretty disappointing. It’s only in the last couple of years that I’ve discovered that straining the stock through a chinois gives you a good clear and well-flavored stock. This year, I had over two quarts. I also had some local Andouille from Pekarski’s in South Deerfield, some okra from Whole [...]]]></description>
		<wfw:commentRss>http://www.russelnod.com/2010/11/27/the-leftover-chronicles-%e2%80%93-smoked-turkey-and-andouille-sausage-gumbo/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Bastruma &#8211; The Intrepid Traveller Explores the Roots of Pastrami</title>
		<link>http://www.russelnod.com/2010/10/24/bastruma-the-intrepid-traveller-explores-the-roots-of-pastrami/</link>
		<comments>http://www.russelnod.com/2010/10/24/bastruma-the-intrepid-traveller-explores-the-roots-of-pastrami/#comments</comments>
		<pubDate>Sun, 24 Oct 2010 19:09:05 +0000</pubDate>
		<dc:creator>Don</dc:creator>
				<category><![CDATA[Commentary]]></category>
		<category><![CDATA[Food Memories]]></category>
		<category><![CDATA[Recipes]]></category>

		<guid isPermaLink="false">http://www.russelnod.com/?p=595</guid>
		<description><![CDATA[According to the research I&#8217;ve done, pastrami, my favorite cured meat in the world, developed from the Turkish pastirma or the Armenian basturma. Story goes that Jewish merchants supplied the spiced, air-dried meat to the Ottoman Empire, liked the idea, and developed pastramă (Roumanian) using goose and other meats. After emigration to the States, beef [...]]]></description>
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		<slash:comments>0</slash:comments>
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