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	<title>The Busy Gourmand</title>
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	<link>http://www.busygourmand.com</link>
	<description>Good Food, Little Time</description>
	<lastBuildDate>Mon, 14 May 2012 14:01:41 +0000</lastBuildDate>
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		<title>Old Inspirations</title>
		<link>http://www.busygourmand.com/2012/05/14/old-inspirations/</link>
		<comments>http://www.busygourmand.com/2012/05/14/old-inspirations/#comments</comments>
		<pubDate>Mon, 14 May 2012 14:01:41 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken marsala]]></category>
		<category><![CDATA[chicken marsala with chicken thighs]]></category>
		<category><![CDATA[chicken thighs]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4217</guid>
		<description><![CDATA[As the spring harvest winds down (leeks, fennel, and greens) and before the summer harvest kicks in (tomatoes, peppers, and eggplant) there is a period of rather uninspired cooking. After a while there are only so many chicken parts to braise, pork sections to roast or grill, and pasta sauces from canned ingredients that you [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Strange Beginning to 2012</title>
		<link>http://www.busygourmand.com/2012/04/06/strange-beginning-to-2012/</link>
		<comments>http://www.busygourmand.com/2012/04/06/strange-beginning-to-2012/#comments</comments>
		<pubDate>Fri, 06 Apr 2012 14:59:57 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Herbs]]></category>
		<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[mediterranean rice salad]]></category>
		<category><![CDATA[orange and fennel salad]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4201</guid>
		<description><![CDATA[With the Mayan calendar predicting the end of the world as we know it later this year, I have been keeping my eye on any strange occurrences, perhaps pointing to the final outcome. We had an unusually warm and surprisingly wet (no snow) winter this year. With all the predictions of a continued drought we [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stuffed</title>
		<link>http://www.busygourmand.com/2012/03/22/stuffed/</link>
		<comments>http://www.busygourmand.com/2012/03/22/stuffed/#comments</comments>
		<pubDate>Thu, 22 Mar 2012 21:00:59 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[ancho chile rellenos]]></category>
		<category><![CDATA[ancho chiles]]></category>
		<category><![CDATA[chile rellenos]]></category>
		<category><![CDATA[stuffed pickled jalapenos]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4184</guid>
		<description><![CDATA[We recently returned from a trip to Santa Fe which included a bit of sightseeing, a lot of snow, and a large amount of eating and drinking. With all the restaurants in Santa Fe it is pretty easy to eat out for every meal and find some incredibly good food without having to repeat a [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>What Happened to Winter?</title>
		<link>http://www.busygourmand.com/2012/03/15/what-happened-to-winter/</link>
		<comments>http://www.busygourmand.com/2012/03/15/what-happened-to-winter/#comments</comments>
		<pubDate>Thu, 15 Mar 2012 20:58:36 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[cedar waxwing migration]]></category>
		<category><![CDATA[flowering broccoli]]></category>
		<category><![CDATA[meyer lemon]]></category>
		<category><![CDATA[what happened to winter]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4176</guid>
		<description><![CDATA[Since the winter solstice we have had very little weather resembling winter. There were a few nights when the temperature dropped into the mid-twenties. But we never had one day where the temperature stayed below freezing for the entire day. This is quite unusual even for Dallas standards. Usually we get a string of a [...]]]></description>
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		<title>Milanesa Without The Pounding</title>
		<link>http://www.busygourmand.com/2012/03/09/milanesa-without-the-pounding/</link>
		<comments>http://www.busygourmand.com/2012/03/09/milanesa-without-the-pounding/#comments</comments>
		<pubDate>Fri, 09 Mar 2012 16:07:52 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chicken cutlet]]></category>
		<category><![CDATA[chicken milanesa]]></category>
		<category><![CDATA[chicken parmigiana]]></category>
		<category><![CDATA[chicken piccata]]></category>
		<category><![CDATA[chicken scallopine]]></category>
		<category><![CDATA[chicken schnitzel]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4158</guid>
		<description><![CDATA[In one of my recent forays into the local Mexican market I came across chicken described as “Milanesa.” It made my heart soar. This is not because I am especially fond of things from Milan or the Milanese style. Milanesa in Latin America refers to a fillet of meat, pounded very thin, breaded, and then [...]]]></description>
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		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>An Edible Train Wreck</title>
		<link>http://www.busygourmand.com/2012/02/20/an-edible-train-wreck/</link>
		<comments>http://www.busygourmand.com/2012/02/20/an-edible-train-wreck/#comments</comments>
		<pubDate>Mon, 20 Feb 2012 16:17:03 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[orange layer cake]]></category>
		<category><![CDATA[orange-pineapple cake]]></category>
		<category><![CDATA[orange-pineapple layer cake]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4146</guid>
		<description><![CDATA[I have been doing a lot of food experimenting lately. Some things turned out good, some things turned out not so good, and one turned out to be absolutely delicious despite the fact that it looked like something made in an Easy-Bake oven. I am embarrassed to even show you except for the fact that [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<title>The Real Shrimp Veracruzano!</title>
		<link>http://www.busygourmand.com/2012/02/14/the-real-shrimp-veracruzano/</link>
		<comments>http://www.busygourmand.com/2012/02/14/the-real-shrimp-veracruzano/#comments</comments>
		<pubDate>Tue, 14 Feb 2012 23:12:19 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[camarones veracruzanos]]></category>
		<category><![CDATA[Mexican shrimp recipes]]></category>
		<category><![CDATA[shrimp veracuzano]]></category>
		<category><![CDATA[shrimp with couscous]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4134</guid>
		<description><![CDATA[Yesterday was one of those days that made my head hurt.  Too much to do, too little time and no time to really think about dinner.  I always keep some cooked shrimp in the freezer for just such an evening.  They will defrost in about 20 minutes and after that you can throw them in [...]]]></description>
		<wfw:commentRss>http://www.busygourmand.com/2012/02/14/the-real-shrimp-veracruzano/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>All Quiet on the Blogging Front</title>
		<link>http://www.busygourmand.com/2012/01/31/all-quiet-on-the-blogging-front/</link>
		<comments>http://www.busygourmand.com/2012/01/31/all-quiet-on-the-blogging-front/#comments</comments>
		<pubDate>Tue, 31 Jan 2012 15:34:18 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Gardening]]></category>
		<category><![CDATA[Musings]]></category>
		<category><![CDATA[arugula]]></category>
		<category><![CDATA[Calabrese peppers]]></category>
		<category><![CDATA[chicory]]></category>
		<category><![CDATA[italian seeds]]></category>
		<category><![CDATA[san marzano tomatoes]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4128</guid>
		<description><![CDATA[There has not been a lot of blogging as of late. In addition to my rather full plate of things to do I have added another business opportunity. This new opportunity seems to be eating up a lot of time while I climb the learning curve. This does not mean I have not been cooking. [...]]]></description>
		<wfw:commentRss>http://www.busygourmand.com/2012/01/31/all-quiet-on-the-blogging-front/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>More from the Mexican Market</title>
		<link>http://www.busygourmand.com/2012/01/10/more-from-the-mexican-market/</link>
		<comments>http://www.busygourmand.com/2012/01/10/more-from-the-mexican-market/#comments</comments>
		<pubDate>Tue, 10 Jan 2012 22:41:47 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cuban beef recipes]]></category>
		<category><![CDATA[cuban recipes]]></category>
		<category><![CDATA[ropa vieja]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4117</guid>
		<description><![CDATA[I keep finding new things to try out at the meat counter at the local Mexican market. It is not that you cannot find any of these things in the regular market. I think it is the way they cut and display the meat that makes me stop and take a second look. Flank steak [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Mexican Market Finds</title>
		<link>http://www.busygourmand.com/2012/01/02/mexican-market-finds/</link>
		<comments>http://www.busygourmand.com/2012/01/02/mexican-market-finds/#comments</comments>
		<pubDate>Mon, 02 Jan 2012 23:46:00 +0000</pubDate>
		<dc:creator>Jeremy</dc:creator>
				<category><![CDATA[Musings]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[osso buco]]></category>
		<category><![CDATA[oxtail osso buco]]></category>
		<category><![CDATA[oxtail recipes]]></category>

		<guid isPermaLink="false">http://www.busygourmand.com/?p=4106</guid>
		<description><![CDATA[I have been availing myself of the many interesting things you can find at our local Mexican market. Over the recent weeks I have seen every part of the pig or the cow available for sale. (I cannot figure out what you do with the full pigs head. Guess I will have to research that [...]]]></description>
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		<slash:comments>0</slash:comments>
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