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	<title>The SauceTalk Newsletter &#187; Recipes</title>
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	<description>Sauce...the art and the essence of fine cooking.</description>
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		<title>Blame Rachel Ray</title>
		<link>http://thesaucetalknewsletter.com/2010/03/blame-rachel-ray/</link>
		<comments>http://thesaucetalknewsletter.com/2010/03/blame-rachel-ray/#comments</comments>
		<pubDate>Tue, 23 Mar 2010 20:52:22 +0000</pubDate>
		<dc:creator>Sherea</dc:creator>
				<category><![CDATA[Latest News]]></category>
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		<category><![CDATA[Caramel Coloring]]></category>
		<category><![CDATA[club sauce]]></category>
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		<category><![CDATA[free recipies]]></category>
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		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Roasted Chicken]]></category>
		<category><![CDATA[time savor recipies]]></category>
		<category><![CDATA[When Was The Last Time]]></category>
		<category><![CDATA[Working Mom]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=193</guid>
		<description><![CDATA[So what is it that keeps us from cooking at home? Like many, for me its time&#8230; I&#8217;m a working mom, so time is a precious commodity! I know I too have been one to indulge in the roasted chicken and microwaveable sides that greet me when I enter my local grocery store&#8230; let&#8217;s face [...]]]></description>
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		<title>The Real Secret to French Cooking</title>
		<link>http://thesaucetalknewsletter.com/2010/03/the-real-secret-to-french-cooking/</link>
		<comments>http://thesaucetalknewsletter.com/2010/03/the-real-secret-to-french-cooking/#comments</comments>
		<pubDate>Sun, 07 Mar 2010 21:26:40 +0000</pubDate>
		<dc:creator>Sherea</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[New & Featured Items]]></category>
		<category><![CDATA[Classical Methods]]></category>
		<category><![CDATA[Cook Book]]></category>
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		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[Little Kitchen]]></category>
		<category><![CDATA[Mastering The Art Of French Cooking]]></category>
		<category><![CDATA[Meticulous Detail]]></category>
		<category><![CDATA[Mirepoix]]></category>
		<category><![CDATA[More Than Gourmet]]></category>
		<category><![CDATA[Operative Word]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Red Wine Sauce]]></category>
		<category><![CDATA[Rich Flavor]]></category>
		<category><![CDATA[Sticker Shock]]></category>
		<category><![CDATA[Stumbling Block]]></category>
		<category><![CDATA[Veal Bones]]></category>
		<category><![CDATA[White Wine Sauce]]></category>
		<category><![CDATA[Wikepedia]]></category>
		<category><![CDATA[Wine Sauces]]></category>

		<guid isPermaLink="false">http://thesaucetalknewsletter.com/?p=170</guid>
		<description><![CDATA[Like so many others I was so inspired by the movie Julia and Julia to start doing some gourmet cooking in my own little kitchen&#8230; and then I hit a stumbling block.  No it wasn&#8217;t sticker shock for Julia Child&#8217;s Mastering The Art of French Cooking (two volume set), nor the daunting task of even [...]]]></description>
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		<title>Welcome to The SauceTalk Newsletter</title>
		<link>http://thesaucetalknewsletter.com/2009/05/welcome-to-saucetalk/</link>
		<comments>http://thesaucetalknewsletter.com/2009/05/welcome-to-saucetalk/#comments</comments>
		<pubDate>Sat, 23 May 2009 20:13:12 +0000</pubDate>
		<dc:creator>Saucemaster</dc:creator>
				<category><![CDATA[Latest News]]></category>
		<category><![CDATA[Banana Leaves]]></category>
		<category><![CDATA[Bbq Sauces]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Chocolate Sauces]]></category>
		<category><![CDATA[Chutney]]></category>
		<category><![CDATA[Clay Pot]]></category>
		<category><![CDATA[Continuation]]></category>
		<category><![CDATA[Cooking Sauces]]></category>
		<category><![CDATA[Culture]]></category>
		<category><![CDATA[Curiosity]]></category>
		<category><![CDATA[Desire]]></category>
		<category><![CDATA[Dish]]></category>
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		<category><![CDATA[Food Styles]]></category>
		<category><![CDATA[Food Trends]]></category>
		<category><![CDATA[Herbs]]></category>
		<category><![CDATA[High Quality]]></category>
		<category><![CDATA[History Of Food]]></category>
		<category><![CDATA[Internet Provider]]></category>
		<category><![CDATA[Jams]]></category>
		<category><![CDATA[Led]]></category>
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		<category><![CDATA[Mushrooms]]></category>
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		<category><![CDATA[Open Flame]]></category>
		<category><![CDATA[Pot]]></category>
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		<category><![CDATA[Recipes]]></category>
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		<category><![CDATA[Type Vessel]]></category>
		<category><![CDATA[Virgin Olive Oils]]></category>
		<category><![CDATA[Wine Sauces]]></category>
		<category><![CDATA[World Space]]></category>

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		<description><![CDATA[&#8230;a blog dedicated to all things Sauce.
Volumes have been written about the history of food, food styles and types, various cooking processes and sauces used and infused from one culture to another through the ages. This is a  continuation of that discussion as we see food trends  evolving  with a new melting pot of ideas [...]]]></description>
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