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	<title>&#187; Mediterranean</title>
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	<link>http://hesomagazine.com/eatmedrinkme</link>
	<description>Through the Cooking Glass</description>
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		<title>La Nuova Bruschetta Italiana</title>
		<link>http://hesomagazine.com/eatmedrinkme/2009/08/la-nuova-bruschetta-italiana/</link>
		<comments>http://hesomagazine.com/eatmedrinkme/2009/08/la-nuova-bruschetta-italiana/#comments</comments>
		<pubDate>Fri, 14 Aug 2009 06:50:40 +0000</pubDate>
		<dc:creator>Manny Santiago</dc:creator>
				<category><![CDATA[Bread]]></category>
		<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Bruschetta]]></category>
		<category><![CDATA[Ciabatta]]></category>
		<category><![CDATA[Crostini]]></category>
		<category><![CDATA[Farmer's Market]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Genovese]]></category>
		<category><![CDATA[Homemade Bread]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[Pizza!]]></category>
		<category><![CDATA[Tomatoes]]></category>

		<guid isPermaLink="false">http://sugardisaster.com/eatmedrinkme/?p=78</guid>
		<description><![CDATA[What began as a morning experiment in breadmaking turned into an entire day of feasting and tasting, laughter and gaiety, all thanks to the serendipitous alignment of weather, food, drink, people and the all-important Lazy Saturday Afternoon. Winter Strawberries. Tomatoes in Spring. Summer Sanma. Persimmons in Fall. Season is everything. And seasonal cooking is big, [...]]]></description>
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		<title>Old School Pesto</title>
		<link>http://hesomagazine.com/eatmedrinkme/2008/05/old-school-pesto/</link>
		<comments>http://hesomagazine.com/eatmedrinkme/2008/05/old-school-pesto/#comments</comments>
		<pubDate>Mon, 12 May 2008 02:57:14 +0000</pubDate>
		<dc:creator>Manny Santiago</dc:creator>
				<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Basilico]]></category>
		<category><![CDATA[Fusion]]></category>
		<category><![CDATA[Genovese]]></category>
		<category><![CDATA[Pesto]]></category>
		<category><![CDATA[Pizza!]]></category>

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		<description><![CDATA[We&#8217;ve gotten used to Pesto from a Bottle. Which is basically textureless, overly-preserved, old-man-scalp oily green pooh. Exactly. Why not make your own? It&#8217;s relatively quick, it gives great wrist/hand exercise (other than the usual way) and it tastes better than any pesto sauce you&#8217;ve ever had in your life&#8230;unless you happen to have 20 [...]]]></description>
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		<title>Spanokopita</title>
		<link>http://hesomagazine.com/eatmedrinkme/2007/12/spanokopita/</link>
		<comments>http://hesomagazine.com/eatmedrinkme/2007/12/spanokopita/#comments</comments>
		<pubDate>Fri, 07 Dec 2007 01:18:26 +0000</pubDate>
		<dc:creator>Manny Santiago</dc:creator>
				<category><![CDATA[Mediterranean]]></category>
		<category><![CDATA[Cheese]]></category>
		<category><![CDATA[Feta]]></category>
		<category><![CDATA[Greek Cuisine]]></category>
		<category><![CDATA[Ouzo]]></category>
		<category><![CDATA[Pita]]></category>
		<category><![CDATA[Quiche]]></category>
		<category><![CDATA[Spanakopita]]></category>
		<category><![CDATA[Spinach Pie]]></category>
		<category><![CDATA[Tzatziki]]></category>

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		<description><![CDATA[Spanakopita, literally Spinach Pita (Pita from the Arabic, but meaning &#8220;pie&#8221;), otherwise known as Greek Quiche or merely Down Home Spinach Pie, for those linguistically challenged of you out there, comes from Greece. I like to have a few alternative names on the tip of my tongue ready to go for this one as after [...]]]></description>
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