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	<title>Food on the Brain</title>
	<link>http://www.foodonthebrain.net</link>
	<description>Is it wrong when all your conversations end up about food?</description>
	<lastBuildDate>Wed, 10 Mar 2010 16:56:52 +0000</lastBuildDate>
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		<title>lentil sausage soup</title>
		<description><![CDATA[
Learning to make good soup has been a lot of trial and error for me. When I started out I would make the rookie mistake of just throwing everything into a pot and covering it with water. Now I know you need to build a soup gradually, nurturing it along, adding each item at just [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/03/10/lentil-sausage-soup/</link>
			</item>
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		<title>new &amp; improved peanut sauce</title>
		<description><![CDATA[
A while back I wrote about tofu with broccoli and peanut sauce. One of our favorite easy weeknight meals, it has evolved through various permutations, and I really like where it is right now. We&#8217;ve actually eaten it twice in the last two weeks &#8211; partly because Jon is still on meds that don&#8217;t allow [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/03/08/new-improved-peanut-sauce/</link>
			</item>
	<item>
		<title>a rough week</title>
		<description><![CDATA[

This is ridiculous. Just as I was beginning to feel somewhat recovered (apart from what I consider normal &#8211; if irritating &#8211; seasonal allergies), Jon&#8217;s back went out in a spectacular manner. He&#8217;s beginning to feel functional again, but I&#8217;ve been keeping busy trying to cook interesting and comforting things that can be eaten while propped up [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/03/02/a-rough-week/</link>
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		<title>chimichurri</title>
		<description><![CDATA[
We have rather a lot of beef in our downstairs freezer, thanks to the half a cow we buy every couple of years, so any time the urge for steak strikes we tend to go with it. It&#8217;s a wonderful excuse to make chimichurri sauce, a traditional Argentinian concoction of parsley, lemon, hot pepper and [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/26/chimichurri/</link>
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	<item>
		<title>MxMo: Absinthe</title>
		<description><![CDATA[
Mixology Monday is here again, hosted this month by Sonja at Thinking of Drinking, and this month&#8217;s theme is a favorite of ours: absinthe!

Anise liqueurs have been a staple in our home bar for years, ever since we walked into a bar in Provence and ordered pastis without having a clear idea of what we&#8217;d be [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/22/mxmo-absinthe/</link>
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		<title>pasta al cavolfiore</title>
		<description><![CDATA[
We had originally planned to have steak for dinner, but I was feeling tired and steak sounded like a lot of work to eat, so we did a little menu rearrangement. We had bought a cauliflower with the intention of making Pasta al Cavolfiore, a comforting Moosewood standby from our college days, and it was [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/19/pasta-al-cavolfiore/</link>
			</item>
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		<title>blini!</title>
		<description><![CDATA[
A sudden craving last weekend had me searching my cookbook shelf for a recipe for buckwheat pancakes. I don&#8217;t know where the urge came from, but I wanted that earthy, rich flavor, preferably smothered in applesauce, for Valentine&#8217;s Day breakfast.
It was harder than I thought finding a recipe, but I ran one down in a [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/17/blini/</link>
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		<title>kept alive by gumbo</title>
		<description><![CDATA[
Sorry for the radio silence this past week, but for the last eight days I&#8217;ve been out of commission with the nastiest cold/allergy/something-or-other I&#8217;ve ever had the displeasure of suffering through. Hack, cough. I&#8217;ve been eating, but for several days I completely lost my sense of taste &#8211; a distressing state of affairs.
Early in the [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/15/kept-alive-by-gumbo/</link>
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		<title>better as leftovers</title>
		<description><![CDATA[
We have been braising fiends this year, and we&#8217;ve begun to make inroads on some of our larger roasts, which means leftovers. Of course, the great thing about braised meat is that it&#8217;s better the next day, after the flavors have had a chance to really meld and settle in. Last weekend we pulled out a [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/09/better-as-leftovers/</link>
			</item>
	<item>
		<title>dan dan mian, two ways</title>
		<description><![CDATA[
It&#8217;s always a bit odd to make a new recipe, taste it, then realize that you don&#8217;t know whether it turned out or not, since you have no idea of what it&#8217;s supposed to taste like. When we made dan dan noodles for the first time, it may or may not have been a success.

What I do [...]]]></description>
		<link>http://www.foodonthebrain.net/2010/02/05/dan-dan-mian-two-ways/</link>
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