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	<title>Fork Fingers Chopsticks &#187; Breakfast</title>
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	<link>http://forkfingerschopsticks.com</link>
	<description>Cooking and eating, one ingredient at a time</description>
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		<title>Purslane: Egg Purslane Tacos &#8211; Tacos de Verdolagas y Huevos</title>
		<link>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/</link>
		<comments>http://forkfingerschopsticks.com/purslane-egg-purslane-tacos-tacos-de-verdolagas-y-huevos/#comments</comments>
		<pubDate>Mon, 26 Jul 2010 01:44:00 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Egg]]></category>
		<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Edible Weeds]]></category>
		<category><![CDATA[Verdolagas]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2554</guid>
		<description><![CDATA[I'm excited you’re excited for purslane. I feel like I’m on a marketing campaign for the succulent this summer. I confess, however, the inspiration for featuring this ingredient came from my hubby. He’s been making green smoothies this summer (adding raw kale, spinach, collards and other greens into his berry smoothies for extra nutrients). One day he asked about “purslane” and I reminded him that he’s eaten it in tacos de verdolagas.]]></description>
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		<slash:comments>8</slash:comments>
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		<title>Cornmeal: How to Make Home-made Polenta Chub Rolls</title>
		<link>http://forkfingerschopsticks.com/cornmeal-how-to-make-home-made-polenta-chub-rolls/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-how-to-make-home-made-polenta-chub-rolls/#comments</comments>
		<pubDate>Fri, 11 Jun 2010 15:02:10 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[chub]]></category>
		<category><![CDATA[cornmeal]]></category>
		<category><![CDATA[Polenta]]></category>
		<category><![CDATA[polenta roll]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2333</guid>
		<description><![CDATA[In this post, a “chub” is not me in my bikini (no need to see those pics). Nor is it a fish. It refers to the tube, roll or log of ready-made polenta sitting on store shelves and maybe even in your cupboard? Most people like chubs for their convenience – slice it and reheat. But, the taste of that pre-packaged polenta is closer to a log than what you get when you make it from scratch. It's easy. . . . ]]></description>
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		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Cornmeal:  Shrimp and Bacon Grits</title>
		<link>http://forkfingerschopsticks.com/cornmeal-shrimp-and-bacon-grits/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-shrimp-and-bacon-grits/#comments</comments>
		<pubDate>Thu, 03 Jun 2010 16:03:47 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Bacon]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Brunch]]></category>
		<category><![CDATA[Cilantro]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Shrimp]]></category>
		<category><![CDATA[Soul Food]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[Bill Neal]]></category>
		<category><![CDATA[cornmeal]]></category>
		<category><![CDATA[Crook's Corner]]></category>
		<category><![CDATA[grits]]></category>
		<category><![CDATA[shrimp and grits]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2261</guid>
		<description><![CDATA[A few of you have said “grits” (the name) is off-putting. True, it’s a little rough and abrupt. It doesn’t roll fluidly off the tongue. But, I like it. Just like I dig accents–Southern accent included. When I lived in Texas, I couldn’t resist picking up a little twang and using “y’all” and “fixin’s” in my vernacular. It was signature to the South, just like grits. . . . To no surprise, shrimp and grits is also rooted there. . . .]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Chocolate:  Mexican Hot Chocolate</title>
		<link>http://forkfingerschopsticks.com/chocolate-mexican-hot-chocolate/</link>
		<comments>http://forkfingerschopsticks.com/chocolate-mexican-hot-chocolate/#comments</comments>
		<pubDate>Thu, 04 Feb 2010 03:01:52 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[beverage]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[cacao]]></category>
		<category><![CDATA[cacoa]]></category>
		<category><![CDATA[drink]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[molinillo]]></category>
		<category><![CDATA[origin]]></category>
		<category><![CDATA[rhyme]]></category>
		<category><![CDATA[whisk]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1494</guid>
		<description><![CDATA[Did you know there are chocolate holidays? May 15 is National Chocolate Chip Day, December 16 - National Chocolate Covered Anything Day (I like this one) and February is Chocolate Month. I am a bit of a chocoholic, so one or two recipes with this featured ingredient won't cut it. Over the next few weeks, you'll get several sweet and savory chocolate dishes – just in time for the ultimate of chocolate holidays – Valentine’s Day.

First up is Mexican hot chocolate. It journeys back thousands of years to the Mayas, Aztecs and other Central American Indians. ]]></description>
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		<slash:comments>1</slash:comments>
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		<item>
		<title>Quinoa:  Cardamom Quinoa Breakfast Porridge</title>
		<link>http://forkfingerschopsticks.com/quinoa-cardamom-quinoa-breakfast-porridge/</link>
		<comments>http://forkfingerschopsticks.com/quinoa-cardamom-quinoa-breakfast-porridge/#comments</comments>
		<pubDate>Wed, 20 Jan 2010 04:19:03 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1400</guid>
		<description><![CDATA[Since I started this blog I’ve become a food history nerd. I get excited about sexy stuff like botanical names and species, nutritional makeup, and how an ingredient was cultivated and used in a particular culture. As I learn, I’ve gained a deeper appreciation of food and its long, long journey over time and distance to my plate.

If you’re unfamiliar with quinoa, chew on this . . . Today, quinoa is considered a “superfood” and I’d venture to say it’s on the brink of becoming very mainstream.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/quinoa-cardamom-quinoa-breakfast-porridge/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
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