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	<title>Fork Fingers Chopsticks &#187; Snack</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:  Raw Purslane Weed Salad</title>
		<link>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/</link>
		<comments>http://forkfingerschopsticks.com/purslane-raw-purslane-weed-salad/#comments</comments>
		<pubDate>Tue, 20 Jul 2010 14:15:19 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Purslane]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Side]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[mexican]]></category>
		<category><![CDATA[Edible Weeds]]></category>
		<category><![CDATA[Superfood]]></category>
		<category><![CDATA[Verdolaga]]></category>
		<category><![CDATA[Weed you can eat]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2506</guid>
		<description><![CDATA[Call it a weed if you want. Purslane is still good eating. Every summer growing up, my family planted a backyard garden with tomatoes, calabacitas (zucchini), chiles, cilantro, onions and a few other standards found in most Mexican family gardens. Yet, part of the bounty we enjoyed was something we didn’t plant . . .  weeds.

We would chow down on verdolagas. You might know the weed as “purslane.”]]></description>
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		<slash:comments>14</slash:comments>
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		<title>Parsley:  Sun-dried Tomato Quinoa Tabbouleh</title>
		<link>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/</link>
		<comments>http://forkfingerschopsticks.com/parsley-sun-dried-tomato-quinoa-tabbouleh/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 23:56:44 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[African]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Middle Eastern]]></category>
		<category><![CDATA[Parsley]]></category>
		<category><![CDATA[Quinoa]]></category>
		<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Tomato]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Lebanese]]></category>
		<category><![CDATA[tabbouleh]]></category>
		<category><![CDATA[tabouleh]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2402</guid>
		<description><![CDATA[Parsley is one of my favorite herbs – I’ve got Mexican roots so nothing tops cilantro. Growing up, like many of you, the only time I remember parsley on my plate was as a garnish. But, decades ago when I began eating Middle Eastern foods like tabbouleh, the herb found a regular place in my heart and garden.  I grow both curly and flat parsley and prefer the curly version for tabbouleh.]]></description>
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		<slash:comments>10</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>
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		<title>Popcorn: Rosemary-Garlic Popcorn &#8211; Snack or Croutons</title>
		<link>http://forkfingerschopsticks.com/popcorn-rosemary-garlic-popcorn-snack-or-croutons/</link>
		<comments>http://forkfingerschopsticks.com/popcorn-rosemary-garlic-popcorn-snack-or-croutons/#comments</comments>
		<pubDate>Fri, 07 May 2010 21:38:19 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Salad]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[herbed popcorn]]></category>
		<category><![CDATA[herbs]]></category>
		<category><![CDATA[history]]></category>
		<category><![CDATA[popcorn cookery]]></category>
		<category><![CDATA[recipe]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2223</guid>
		<description><![CDATA[The modern American palate considers popcorn snack food. However, the other night I watched a flick where the leading lady fed her family popcorn for breakfast. In the movie, she was broke. Nonetheless, it was way out of the box for me. Popcorn cereal? It may seem kitschy now, but decades ago, popcorn cereal was avant-garde. . . It was used to make puddings, stuffings and toppings for soup and salad.]]></description>
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		<slash:comments>13</slash:comments>
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		<item>
		<title>Popcorn Basics: How to Make Great Popcorn</title>
		<link>http://forkfingerschopsticks.com/popcorn-basics-how-to-make-great-popcorn/</link>
		<comments>http://forkfingerschopsticks.com/popcorn-basics-how-to-make-great-popcorn/#comments</comments>
		<pubDate>Fri, 30 Apr 2010 23:17:04 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Boulder Popcorn]]></category>
		<category><![CDATA[great popcorn]]></category>
		<category><![CDATA[heirloom popcorn]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[tips]]></category>
		<category><![CDATA[yellow v. white popcorn]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2166</guid>
		<description><![CDATA[Normally, I like food with exotic flavors and sauces. But, popcorn, I like simple – popped fresh with a dash of salt and, on occasion, lightly buttered. After talking with folks here and there about how they eat p-corn, it seems I’m not alone. Most adults, or at least the ones I spoke with, prefer to nosh on popcorn that’s simply salted and buttered. It’s most often eaten while watching flicks. So this post is about the basics. . . .]]></description>
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		<slash:comments>6</slash:comments>
		</item>
		<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>
		</item>
		<item>
		<title>Black Eyed Peas: Vietnamese Sweet Rice &amp; Bean Pudding &#8211; Che Dau Trang</title>
		<link>http://forkfingerschopsticks.com/black-eyed-peas-vietnamese-sweet-rice-bean-pudding-che-dau-trang/</link>
		<comments>http://forkfingerschopsticks.com/black-eyed-peas-vietnamese-sweet-rice-bean-pudding-che-dau-trang/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 19:04:49 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Black eyed peas]]></category>
		<category><![CDATA[Coconut milk]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Rice]]></category>
		<category><![CDATA[Snack]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Vietnamese]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=1253</guid>
		<description><![CDATA[A lot of folks still make resolutions for the New Year. I’m one of them. This year I’ve vowed to be a better me in 2010. I’m calling it 3B: better, bolder and badder. To do it I’ve got to break away from what’s comfortable and lean toward that which makes me apprehensive. You know the things big and small where you silently say to yourself – maybe I shouldn’t, maybe I can’t or I won't like it. In 2010, I aim to be open to the possibilities.

This recipe for sweet rice and beans is a step in that direction . . . it's out of the ordinary for my palate but I was pleasantly surprised. ]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/black-eyed-peas-vietnamese-sweet-rice-bean-pudding-che-dau-trang/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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