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	<title>Comments on: 21st century honesty system</title>
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	<link>http://howtoshuckanoyster.com/2009/06/29/at-the-farm-gate/</link>
	<description>On food, writing &#38; reading</description>
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		<title>By: Beet poetry &#171; How to shuck an oyster</title>
		<link>http://howtoshuckanoyster.com/2009/06/29/at-the-farm-gate/#comment-2267</link>
		<dc:creator><![CDATA[Beet poetry &#171; How to shuck an oyster]]></dc:creator>
		<pubDate>Tue, 18 Jan 2011 00:00:10 +0000</pubDate>
		<guid isPermaLink="false">http://howtoshuckanoyster.com/?p=865#comment-2267</guid>
		<description><![CDATA[[...] Beetroot chunks are especially good in a salad with some feta, don&#8217;t you think? Not to mention grated  in the Empress&#8217;s delectable beetroot dip courtesy Madhur Jaffrey. [...]]]></description>
		<content:encoded><![CDATA[<p>[...] Beetroot chunks are especially good in a salad with some feta, don&#8217;t you think? Not to mention grated  in the Empress&#8217;s delectable beetroot dip courtesy Madhur Jaffrey. [...]</p>
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		<title>By: Loaves and fishes: my list of miracle foods &#171; How to shuck an oyster</title>
		<link>http://howtoshuckanoyster.com/2009/06/29/at-the-farm-gate/#comment-1188</link>
		<dc:creator><![CDATA[Loaves and fishes: my list of miracle foods &#171; How to shuck an oyster]]></dc:creator>
		<pubDate>Mon, 14 Dec 2009 21:44:45 +0000</pubDate>
		<guid isPermaLink="false">http://howtoshuckanoyster.com/?p=865#comment-1188</guid>
		<description><![CDATA[[...] ganoush &amp; Steph&#8217;s beetroot dip &#8211; plus packets and packets of rice [...]]]></description>
		<content:encoded><![CDATA[<p>[...] ganoush &amp; Steph&#8217;s beetroot dip &#8211; plus packets and packets of rice [...]</p>
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		<title>By: Charlotte</title>
		<link>http://howtoshuckanoyster.com/2009/06/29/at-the-farm-gate/#comment-485</link>
		<dc:creator><![CDATA[Charlotte]]></dc:creator>
		<pubDate>Tue, 30 Jun 2009 07:47:01 +0000</pubDate>
		<guid isPermaLink="false">http://howtoshuckanoyster.com/?p=865#comment-485</guid>
		<description><![CDATA[Ah, katiecrackernuts, the good old Girl Guides. I failed my cooking badge. It was frozen peas and I boiled them dry. I am glad to say things have changed, a little. 

Empress - I bow down before you once again. that sounds fantastic. Hope mine will do justice to yours.]]></description>
		<content:encoded><![CDATA[<p>Ah, katiecrackernuts, the good old Girl Guides. I failed my cooking badge. It was frozen peas and I boiled them dry. I am glad to say things have changed, a little. </p>
<p>Empress &#8211; I bow down before you once again. that sounds fantastic. Hope mine will do justice to yours.</p>
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	<item>
		<title>By: Stephanie Clifford-Smith</title>
		<link>http://howtoshuckanoyster.com/2009/06/29/at-the-farm-gate/#comment-484</link>
		<dc:creator><![CDATA[Stephanie Clifford-Smith]]></dc:creator>
		<pubDate>Tue, 30 Jun 2009 02:30:26 +0000</pubDate>
		<guid isPermaLink="false">http://howtoshuckanoyster.com/?p=865#comment-484</guid>
		<description><![CDATA[Here&#039;s the beetroot dip recipe, courtesy of Madhur Jaffrey though without her precise measurements, which aint my thing. Boil the beets til tender (use a pressure cooker if you have one), peel and coarsely grate into a bowl. Stir through as much yoghurt as you fancy - I&#039;d probably go about 3 -4 big tablespoons or more for 3 beetroots - and some salt to taste. Now the fun bit: peel a couple of cloves of garlic and cut them into biggish slices and fry until golden with some chilli (flakes or fresh) in olive oil (maybe 50mls or so). Then tip all that into the beetroot and yoghurt and stir through a heap of chopped mint. C&#039;est tout!]]></description>
		<content:encoded><![CDATA[<p>Here&#8217;s the beetroot dip recipe, courtesy of Madhur Jaffrey though without her precise measurements, which aint my thing. Boil the beets til tender (use a pressure cooker if you have one), peel and coarsely grate into a bowl. Stir through as much yoghurt as you fancy &#8211; I&#8217;d probably go about 3 -4 big tablespoons or more for 3 beetroots &#8211; and some salt to taste. Now the fun bit: peel a couple of cloves of garlic and cut them into biggish slices and fry until golden with some chilli (flakes or fresh) in olive oil (maybe 50mls or so). Then tip all that into the beetroot and yoghurt and stir through a heap of chopped mint. C&#8217;est tout!</p>
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	<item>
		<title>By: katiecrackernuts</title>
		<link>http://howtoshuckanoyster.com/2009/06/29/at-the-farm-gate/#comment-483</link>
		<dc:creator><![CDATA[katiecrackernuts]]></dc:creator>
		<pubDate>Mon, 29 Jun 2009 11:45:14 +0000</pubDate>
		<guid isPermaLink="false">http://howtoshuckanoyster.com/?p=865#comment-483</guid>
		<description><![CDATA[Other than the reason for the road trip, it sounds heavenly. I miss my country roads and places. I used to camp up near there at a place called Vacy - a Girl Guide camp a stone&#039;s throw from Eaglereach. We used to laugh that the folks over the fence were paying a fortune for the same views we were paying $5 for. I grew up at Singleton, so those Upper Hunter stretches were not too far away.]]></description>
		<content:encoded><![CDATA[<p>Other than the reason for the road trip, it sounds heavenly. I miss my country roads and places. I used to camp up near there at a place called Vacy &#8211; a Girl Guide camp a stone&#8217;s throw from Eaglereach. We used to laugh that the folks over the fence were paying a fortune for the same views we were paying $5 for. I grew up at Singleton, so those Upper Hunter stretches were not too far away.</p>
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