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	<description>the most versatile and abundant ingredient in my kitchen is passion</description>
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		<title>My Own Cookbook?</title>
		<link>http://pleasurecooker.com/pc/2007/11/my-own-cookbook/</link>
		<comments>http://pleasurecooker.com/pc/2007/11/my-own-cookbook/#comments</comments>
		<pubDate>Tue, 20 Nov 2007 19:40:31 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
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		<description><![CDATA[Why not? I can make one. If I really wanted to. But no one would buy it. I think my friends wouldn&#8217;t mind me giving them one. So, I can make them, pay for them and give them away. For $34.95, Tastebook can get me published. Tastebook is a web startup company that provides tools [...]]]></description>
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		<title>Risotto</title>
		<link>http://pleasurecooker.com/pc/2007/02/risotto/</link>
		<comments>http://pleasurecooker.com/pc/2007/02/risotto/#comments</comments>
		<pubDate>Wed, 21 Feb 2007 20:57:59 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
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		<category><![CDATA[Italian]]></category>
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		<description><![CDATA[I absolutely love risotto. I&#8217;ve never tried to make it before. I wanted a delicious side to the Korean BBQ Chicken I made last weekend. I took a nose dive into some of my Italian cookbooks and cruised around the web a little for information on risotto ingredients and preparation techniques. Here&#8217;s what I found [...]]]></description>
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		<title>The New York Times ?!?!?</title>
		<link>http://pleasurecooker.com/pc/2007/02/ny-times/</link>
		<comments>http://pleasurecooker.com/pc/2007/02/ny-times/#comments</comments>
		<pubDate>Thu, 01 Feb 2007 22:29:01 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
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		<description><![CDATA[So I was waiting for my date at Matt Murphy&#8217;s Pub in Brookline &#8230; standing at the bar &#8230; I had to stand, there weren&#8217;t any barstools. Even if there were barstools, there wouldn&#8217;t have been any room for them. I didn&#8217;t see any beer taps so I assumed they served bottled beer. I asked [...]]]></description>
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		<title>U.S. Marine Corps &#8211; Killin&#8217; &amp; Grillin&#8217; since 1775</title>
		<link>http://pleasurecooker.com/pc/2006/05/us-marines-killin-grillin-since-1775/</link>
		<comments>http://pleasurecooker.com/pc/2006/05/us-marines-killin-grillin-since-1775/#comments</comments>
		<pubDate>Fri, 26 May 2006 15:27:26 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[books]]></category>
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		<description><![CDATA[Last year 100 US Marines set aside their rifles and Kevlars and applied their competitive spirit to a battle at the BBQ. The winner: four worthy charities that directly benefit Marines and their families: Wounded Warrior Project, Fisher House, Injured Marines Semper Fi Fund, and Marine Corps-Law Enforcement Foundation. The competition spawned a book that [...]]]></description>
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		<title>What Einstein Told His Cook &#8211; Kitchen Science Explained</title>
		<link>http://pleasurecooker.com/pc/2006/05/what-einstein-told-his-cook/</link>
		<comments>http://pleasurecooker.com/pc/2006/05/what-einstein-told-his-cook/#comments</comments>
		<pubDate>Wed, 24 May 2006 06:00:55 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[books]]></category>
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		<description><![CDATA[Cooking is one of the few activities in this world that is both an art and a science. I lean towards the artsy side most of the time by paying little attention to the exactness of measurements, temperatures and processes. These habits make me a lousy baker! This book caught my eye as something that [...]]]></description>
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		<title>Nigella, Nigella, Nigella !!!</title>
		<link>http://pleasurecooker.com/pc/2006/04/nigella-nigella-nigella/</link>
		<comments>http://pleasurecooker.com/pc/2006/04/nigella-nigella-nigella/#comments</comments>
		<pubDate>Thu, 06 Apr 2006 04:43:31 +0000</pubDate>
		<dc:creator>J.Ho</dc:creator>
				<category><![CDATA[books]]></category>
		<category><![CDATA[television]]></category>

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		<description><![CDATA[Slashfood tipped me off today that the Food Network will be airing a new show featuring my dream woman (well, one of them) Nigella Lawson. Nigella is one of Britain&#8217;s most influential food writers whose tremendous cross-over television success is being extended to the US on a large scale. She has already been aired on [...]]]></description>
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