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	<title>Kitchen Kat</title>
	<link>http://kathylhunt.com/blog</link>
	<description>Musings of a food and travel writer</description>
	<lastBuildDate>Fri, 30 Jul 2010 14:36:04 +0000</lastBuildDate>
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		<title>You Say Aubergine, I Say Roly, Poly Eggplant</title>
		<description><![CDATA[As a kid, I loathed eggplant. No wonder. My first taste of it came in the form of a bland and watery eggplant Parmesan. One bite of the floppy, cheese-coated, sauce-logged vegetable and I wrote it off for good. Or so I thought. A decade later eggplant landed on my plate again. This time, though, [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/07/29/you-say-aubergine-i-say-roly-poly-eggplant/</link>
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		<title>Sipping Summer Cocktails</title>
		<description><![CDATA[ ]]></description>
		<link>http://kathylhunt.com/blog/2010/07/22/sipping-summer-cocktails/</link>
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		<title>More Hot Days, More Cold Soups</title>
		<description><![CDATA[Last week I moaned about the prospect of cooking in the oppressive heat. This week it&#8217;s the humidity that keeps me from hanging out in the kitchen. Thanks to a sultry summer, I&#8217;m still fixated on soothing, cold soups. For lunch today I enjoyed a bowl of the crimson, Andalusian version of gazpacho. Originating in [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/07/15/more-hot-days-more-cold-soups/</link>
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		<title>Beat the Heat with Soup</title>
		<description><![CDATA[As East Coast temperatures top 100 degrees and I&#8217;m convinced that I really could fry an egg on the sidewalk, I&#8217;ve started to reconsider my dinner options. While tired of take-out, I&#8217;m far from thrilled by the prospect of standing over a hot stove in my simmering kitchen. As refreshing as that half-gallon of rocky [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/07/08/beat-the-heat-with-soup/</link>
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		<title>Top It Off</title>
		<description><![CDATA[With Independence Day and a long weekend of picnics and BBQs just around the corner, it seems like the perfect time to talk about condiments. Whether sweet, sour, spicy or a tad salty, these toppings have added flavor and flare to food for centuries. While ketchup, mustard and mayonnaise still reign supreme, there are plenty [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/07/01/top-it-off/</link>
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		<title>Tantalizing Tagines</title>
		<description><![CDATA[Mention Morocco and visions of sweeping sand dunes, loping camels and bustling marketplaces spring to mind. Mention this exotic North African country to me, and I think of russet colored tagines. For me, Morocco is the land of succulent stews and the shallow, clay containers in which they simmer. Once you spot a tagine in [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/06/25/tantalizing-tagines/</link>
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		<title>Salt of the Sea</title>
		<description><![CDATA[During a recent visit to Portugal I had the thrill of eating an impressive but quite simple-to-make Mediterranean dish &#8211; whole fish baked on a bed of salt. On that evening the server had wheeled a cart over to our table and, with a flourish, revealed a white dome of sea salt. After cracking open [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/06/17/salt-of-the-sea/</link>
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		<title>Dough!</title>
		<description><![CDATA[Time to make the doughnuts or, at the very least, eat them. Yes, folks, today is National Doughnut Day. We can thank one of my former employers, the Salvation Army, for creating this special holiday. Originating from a Salvation Army fundraiser in 1938, the event honored women volunteers who had handed out doughnuts to World [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/06/04/dough/</link>
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		<title>Bundt It</title>
		<description><![CDATA[The Bundt cake. For some sweets lovers it&#8217;s the ultimate retro dessert. Still others write off this dense confection as pure kitsch. At times I&#8217;ve found myself in both camps. One look at that perfectly fluted ring and I flashback to elementary school and all the Bundt coffee cakes that my mother would bake. Iced [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/05/27/bundt-it/</link>
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		<title>Let&#039;s Talk Toffee</title>
		<description><![CDATA[As a kid, I thought of toffee only as the dark, crunchy center found in those chocolaty Hershey&#8217;s treats, Heath bars. It wasn&#8217;t until adulthood, when I ventured into Scotland, the land of sweeties and sticky toffee pudding, that I realized how versatile and tasty this confection could be. Although my toffee epiphany happened in [...]]]></description>
		<link>http://kathylhunt.com/blog/2010/05/20/lets-talk-toffee/</link>
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