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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, 18 May 2012 12:34:51 +0000</lastBuildDate>
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		<title>Crazy about Quinoa</title>
		<description><![CDATA[Right now I&#8217;m on a quinoa kick. For those unfamiliar with my new love, this small, hearty grain hails from the Andean region of South America. Cultivated there for at least 3,000 years, quinoa was a favorite of the Incas, who considered it a sacred food and referred to it as &#8220;the mother grain.&#8221; Nurturing [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/05/18/crazy-about-quinoa/</link>
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		<title>Want Fries in That?</title>
		<description><![CDATA[A month ago if you had asked how my hometown sets itself apart from other regions and their cuisines, I would have struggled to come up with an answer. To me, the Pittsburgh area has long been a melting pot of ethnic specialties. Pizza, pierogies, pita and souvlaki all played a part in shaping my [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/05/10/want-fries-in-that/</link>
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		<title>Peas:  A Hate-Love Story</title>
		<description><![CDATA[I&#8217;ve spent a lifetime struggling to like peas. My aversion to this vegetable started early, when my mother opened that first store-bought can of them. Withered and grayish-green, they resembled one of the oldest vegetables in existence, which, in fact, they are. Robbed of their natural sweet succulence as well as any helpful seasonings, they [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/04/19/peas-a-hate-love-story/</link>
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		<title>Eggcelent Cocktails</title>
		<description><![CDATA[Whether you dye them an array of pretty pastels or whip them up for brunch, chances are that over the next few days you&#8217;ll be working with eggs. Since we&#8217;re in the midst of another holiday season, a period that can cause even the staunchest teetotaler to crave a stiff drink, I&#8217;m fully in favor [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/04/06/eggcelent-cocktails/</link>
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		<title>The Year of the Beet?</title>
		<description><![CDATA[Although beets didn&#8217;t make the list of 2012 food trends, I&#8217;m beginning to think that they should have. Everywhere that I go, I see these gorgeous root vegetables. Even restaurants pledging to serve seasonal, local foods are doling out salads, soups and sides of purple, golden, white and candy cane-striped beets. I&#8217;m not complaining. If [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/03/30/the-year-of-the-beet/</link>
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		<title>Fab Fish Fridays</title>
		<description><![CDATA[Like many people, my early experiences with seafood were pretty uninspiring—imagine meals of greasy fish sticks dipped in tartar sauce and gloppy tuna noodle casseroles. After my father suffered a massive heart attack at a high school football game, the choices became even bleaker. Gone were those fatty but flavorful standards, replaced by heart-healthy baked [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/03/23/fab-fish-fridays/</link>
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		<title>Raise Your Forks! It&#8217;s St. Paddy&#8217;s Day!</title>
		<description><![CDATA[Maybe it&#8217;s the water from the River Liffey or the way that Irish bartenders pour their stouts. Whatever the reason I have become one of those curmudgeons who grumbles that Guinness tastes best in Ireland. When I&#8217;m in Ireland, I&#8217;ll down pint after pint of this smooth, dry brew. Hardly unusual—one out of every two [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/03/15/raise-your-forks-its-st-paddys-day/</link>
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		<title>Perfect, Portable Fruit</title>
		<description><![CDATA[I can&#8217;t remember a time when I didn&#8217;t eat raisins. In elementary school they were the sugary treat that held me over until dinnertime. In high school they balanced out my otherwise unhealthful school lunch—Cheetos and ham salad sandwiches, anyone? Today they are what I toss into my camera bag when I head out on [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/03/09/perfect-portable-fruit/</link>
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		<title>Bake It Twice to Make It Nice</title>
		<description><![CDATA[My early relationship with baked potatoes was a prickly one. Although a capable cook, my mother loathed cooking and took much of her culinary frustrations out on spuds. Russet potatoes were her weekly whipping boys. After vigorously scrubbing and stabbing them with a fork, she would lob the potatoes into the oven and bake them [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/03/02/bake-it-twice-to-make-it-nice/</link>
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		<title>One Cake, Many Takes</title>
		<description><![CDATA[Over the past 18 months I&#8217;ve been writing, cooking and thinking quite a bit about seafood. At this point our cats worship me, my husband and friends avoid me, and my fishmongers know me by first name. Because I&#8217;ve been so fish-focused, I&#8217;d like to take a break from all-things-protein-rich and savory and talk about [...]]]></description>
		<link>http://kathylhunt.com/blog/2012/02/24/one-cake-many-takes/</link>
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