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	<title>Fork Fingers Chopsticks &#187; Breakfast</title>
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	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Black Beans:  Molletes &#8211; Mexican Refried Bean Open Sandwich</title>
		<link>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/</link>
		<comments>http://forkfingerschopsticks.com/black-beans-molletes-mexican-refried-bean-open-sandwich/#comments</comments>
		<pubDate>Tue, 07 Jun 2011 13:40:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Bean]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Latin American]]></category>
		<category><![CDATA[Mexican]]></category>
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		<category><![CDATA[black beans]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3378</guid>
		<description><![CDATA[Molletes (pronounced mo -YEY -tes) are a simple Mexican snack made from refried black beans, melted cheese and bread.  When I lived in Mexico, these open sandwiches quickly became a favorite, especially when topped with fresh pico de gallo.
]]></description>
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		<slash:comments>16</slash:comments>
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		<title>Holiday:  Splendiferous Cinco de Mayo Eats</title>
		<link>http://forkfingerschopsticks.com/holiday-splendiferous-cinco-de-mayo-eats/</link>
		<comments>http://forkfingerschopsticks.com/holiday-splendiferous-cinco-de-mayo-eats/#comments</comments>
		<pubDate>Fri, 06 May 2011 00:32:03 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Condiment]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[easy]]></category>
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		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3342</guid>
		<description><![CDATA[Check out this short post about the history of Cinco de Mayo and the splendiferous Mexican eats on Fork Fingers Chopsticks - like mole poblano, tacos de verdolagas (purslane), palenquetas (pumpkin seed peanut brittle), salsa verde with avocado, and many more traditional and unusual Mexican dishes.]]></description>
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		<slash:comments>9</slash:comments>
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		<title>Coconut Milk:  Vietnamese Waffles &#8211; Banh Kep La Dua</title>
		<link>http://forkfingerschopsticks.com/coconut-milk-vietnamese-waffles-banh-kep-la-dua/</link>
		<comments>http://forkfingerschopsticks.com/coconut-milk-vietnamese-waffles-banh-kep-la-dua/#comments</comments>
		<pubDate>Thu, 10 Mar 2011 04:16:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Coconut milk]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Pandan]]></category>
		<category><![CDATA[Rice Flour]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vietnamese]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[About Pandan]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3261</guid>
		<description><![CDATA[Vietnamese waffles, banh kep la dua, are a sweet treat served up by Vietnamese homecooks and street food vendors. They are eaten naked, like a pastry, rather than drenched in butter and syrup. It's the perfect dessert or snack. They are crisp, light waffles made special with coconut milk. ]]></description>
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		<slash:comments>13</slash:comments>
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		<title>Cranberry:  Fresh Cranberry Chocolate Scones</title>
		<link>http://forkfingerschopsticks.com/cranberry-fresh-cranberry-chocolate-scones/</link>
		<comments>http://forkfingerschopsticks.com/cranberry-fresh-cranberry-chocolate-scones/#comments</comments>
		<pubDate>Mon, 22 Nov 2010 02:10:05 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Cranberry]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[holiday]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2963</guid>
		<description><![CDATA[This time of year I take advantage of the access to fresh cranberries by subbing them for the dried or jellied versions when possible.  This recipe for fresh cranberry chocolate scones is an adaptation of my standard scone recipe . . . using fresh, tart cranberries and chocolate – a combo I adore. . . .]]></description>
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		<slash:comments>17</slash:comments>
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		<title>Apple:  Apple Crisp with Oats</title>
		<link>http://forkfingerschopsticks.com/apples-apple-crisp-with-oats/</link>
		<comments>http://forkfingerschopsticks.com/apples-apple-crisp-with-oats/#comments</comments>
		<pubDate>Sun, 26 Sep 2010 23:47:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[American]]></category>
		<category><![CDATA[Apple]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[British]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Oats]]></category>
		<category><![CDATA[Yogurt]]></category>
		<category><![CDATA[British crumble]]></category>
		<category><![CDATA[crumble]]></category>
		<category><![CDATA[English crumble]]></category>
		<category><![CDATA[origin of apples]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2761</guid>
		<description><![CDATA[It’s apple season. It, like the turning of green leaves to golden and crimson hues, is a symbol of fall. In my house and elsewhere, that means it’s time for apple crisp. I’m more partial to crisps, crumbles and crunches than pies and tarts – not only to make but to eat. I prefer less fuss – sprinkling a quick topping over raw fruit, rather than rolling and pinching dough, and worrying about an undercooked, soggy bottom crust. . . . ]]></description>
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		<slash:comments>14</slash:comments>
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