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	<title>Rustic Garden Bistro &#187; Starches | Pasta</title>
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		<title>Max&#8217;s Spaghetti with Meatballs and Marinara &#124; RSVP Redux for October, 2010</title>
		<link>http://www.rusticgardenbistro.com/maxs-spaghetti-with-meatballs-and-marinara/</link>
		<comments>http://www.rusticgardenbistro.com/maxs-spaghetti-with-meatballs-and-marinara/#comments</comments>
		<pubDate>Fri, 29 Oct 2010 15:16:45 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
				<category><![CDATA[Autumn]]></category>
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		<category><![CDATA[Cookbook | Magazine | Other Print]]></category>
		<category><![CDATA[RGB Recipe Index]]></category>
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		<category><![CDATA[Season]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Rosemary]]></category>
		<category><![CDATA[Sage]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://www.rusticgardenbistro.com/?p=4580</guid>
		<description><![CDATA[It just-so-happened that the first thing I noticed when we checked into the B&#38;B over the weekend was the May 2010 issue of Bon Appétit lying on the coffee table. While waiting for Barry to get dressed for the wedding, I leafed through it and found… spaghetti and meatballs. But not just any spaghetti and [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Cabernet Wine Linguine with Porcini and Cream Reduction &#124; Sunday Shout-out to Blackmarket Bakery</title>
		<link>http://www.rusticgardenbistro.com/cabernet-wine-linguine-with-porcini-and-cream-reduction/</link>
		<comments>http://www.rusticgardenbistro.com/cabernet-wine-linguine-with-porcini-and-cream-reduction/#comments</comments>
		<pubDate>Sun, 10 Oct 2010 19:03:38 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
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		<category><![CDATA[Rustic Garden Bistro]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Sunday Shoutouts]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Porcini]]></category>
		<category><![CDATA[Wine flour]]></category>

		<guid isPermaLink="false">http://www.rusticgardenbistro.com/?p=4500</guid>
		<description><![CDATA[On Monday evening, September 20, 2010, I was invited by Marla to an event hosted by Chef Rachel of Blackmarket Bakery to learn about, then cook with – Cabernet Wine Flour. A beautiful example of using someone else’s throwaway, the folks over at Marche Noir Foods have figured out how to use leftover cabernet grape [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Food Foray # 2.2</title>
		<link>http://www.rusticgardenbistro.com/crab-manicotti/</link>
		<comments>http://www.rusticgardenbistro.com/crab-manicotti/#comments</comments>
		<pubDate>Mon, 28 Dec 2009 17:00:00 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
				<category><![CDATA[RGB Recipe Index]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Asiago]]></category>
		<category><![CDATA[Crab]]></category>
		<category><![CDATA[Mozzarella]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://rusticgardenbistro.wordpress.com/2009/12/28/crab-manicotti/</guid>
		<description><![CDATA[If you missed it, this is the follow-up post to Food Foray # 2.1. Last week, I pulled the meat out of two cooked King crab legs to make a crab manicotti appetizer for a Holiday Dinner At Home with Barry’s daughters. While the appetizer turned out okay, I think I’m gonna keep playing with [...]]]></description>
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		<title>Brown-Nosing The Boss</title>
		<link>http://www.rusticgardenbistro.com/pasta-puttanesca/</link>
		<comments>http://www.rusticgardenbistro.com/pasta-puttanesca/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 01:00:00 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
				<category><![CDATA[RGB Recipe Index]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Anchovy]]></category>
		<category><![CDATA[Basil]]></category>
		<category><![CDATA[Capers]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[Tomato]]></category>

		<guid isPermaLink="false">http://rusticgardenbistro.wordpress.com/2009/12/16/pasta-puttanesca/</guid>
		<description><![CDATA[In December 2008, I volunteered to cater my office’s Holiday Party. Around the same time, I invited one of the owners to lunch, just to get to know him a little bit better. At that lunch, I learned three things: he was a self-declared introvert, he enjoyed pinot noirs, and he loved pasta puttanesca, but [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Food Foray # 1.2</title>
		<link>http://www.rusticgardenbistro.com/butternut-squash-ravioli-tk/</link>
		<comments>http://www.rusticgardenbistro.com/butternut-squash-ravioli-tk/#comments</comments>
		<pubDate>Sat, 12 Dec 2009 18:15:00 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
				<category><![CDATA[RGB Recipe Index]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Butternut squash]]></category>

		<guid isPermaLink="false">http://rusticgardenbistro.wordpress.com/2009/12/12/butternut-squash-ravioli-tk/</guid>
		<description><![CDATA[If you missed it, this is the follow-up post to Food Foray # 1.1. It was a busy week, so we just got around to playing with the roasted butternut squash. The plusses – the butternut puree mixture that went into the ravioli was outstanding. So were the fried sage leaves. The construction of the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>The Vietnamese Italian &#124; Garden Herb Spaghetti Bolognese</title>
		<link>http://www.rusticgardenbistro.com/garden-herb-spaghetti-bolognese/</link>
		<comments>http://www.rusticgardenbistro.com/garden-herb-spaghetti-bolognese/#comments</comments>
		<pubDate>Tue, 24 Nov 2009 22:00:00 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[RGB Recipe Index]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Ground beef]]></category>
		<category><![CDATA[Maple sausage]]></category>
		<category><![CDATA[Oregano]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Red wine]]></category>
		<category><![CDATA[Thyme]]></category>

		<guid isPermaLink="false">http://rusticgardenbistro.wordpress.com/2009/11/24/spaghetti-bolognese/</guid>
		<description><![CDATA[Growing up, I loved my mother’s spaghetti and my aunt’s lasagna. While I have no idea what was in my aunt’s lasagna, my mother’s spaghetti sauce recipe was simple: sauté one onion. Add a pound of ground beef. Discard fat. Add package of Lawry’s Spaghetti Seasoning. Add can of tomato sauce. Salt, pepper and serve [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Test Kitchen Success &#124; Spicy Italian Sausage with Garlic Cream Penne</title>
		<link>http://www.rusticgardenbistro.com/spicy-italian-sausage-with-garlic-cream-penne/</link>
		<comments>http://www.rusticgardenbistro.com/spicy-italian-sausage-with-garlic-cream-penne/#comments</comments>
		<pubDate>Thu, 12 Nov 2009 00:00:27 +0000</pubDate>
		<dc:creator>Rustic Garden Bistro</dc:creator>
				<category><![CDATA[Autumn]]></category>
		<category><![CDATA[RGB Recipe Index]]></category>
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		<category><![CDATA[Rustic Garden Bistro]]></category>
		<category><![CDATA[Season]]></category>
		<category><![CDATA[Starches | Pasta]]></category>
		<category><![CDATA[Italian sausage]]></category>
		<category><![CDATA[Pasta]]></category>

		<guid isPermaLink="false">http://rusticgardenbistro.com/?p=70</guid>
		<description><![CDATA[One of our favorite local haunts is Britta’s Café in Irvine, California.  At least twice a month, you can find us there on date nite.  In fact, we enjoy this place so much we named our dog after it.  And, with a seasonal menu that rotates about six times a year, there&#8217;s always something new to try.  If [...]]]></description>
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