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	<title>Fork Fingers Chopsticks &#187; Corn</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>Chicken Soup:  Easy Mexican Chicken Tortilla Soup</title>
		<link>http://forkfingerschopsticks.com/chicken-soup-easy-mexican-chicken-tortilla-soup/</link>
		<comments>http://forkfingerschopsticks.com/chicken-soup-easy-mexican-chicken-tortilla-soup/#comments</comments>
		<pubDate>Sun, 30 Jan 2011 00:36:02 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Appetizer]]></category>
		<category><![CDATA[Chicken]]></category>
		<category><![CDATA[Chile]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Soup - Stew]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=3208</guid>
		<description><![CDATA[I usually escape the winter blues on a beach in Mexico. The last few years it’s been in the Yucatan. During the day, when the sun is blazing we grub on fish tacos or ceviche and swig down a few cold cervezas. Once the sun has set and the coastal winds pick up, a hot bowl of soup is more inviting. A bowl of chicken tortilla soup is the perfect appetizer or main course for a soup lover like me. This smoky version is easy.]]></description>
		<wfw:commentRss>http://forkfingerschopsticks.com/chicken-soup-easy-mexican-chicken-tortilla-soup/feed/</wfw:commentRss>
		<slash:comments>16</slash:comments>
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		<title>Zucchini: Mexican Creamy Zucchini Corn Soup &#8211; Sopa de Calabacitas</title>
		<link>http://forkfingerschopsticks.com/zucchini-mexican-creamy-zucchini-corn-soup-sopa-de-calabacitas/</link>
		<comments>http://forkfingerschopsticks.com/zucchini-mexican-creamy-zucchini-corn-soup-sopa-de-calabacitas/#comments</comments>
		<pubDate>Thu, 09 Sep 2010 03:31:11 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Corn]]></category>
		<category><![CDATA[Gluten-free]]></category>
		<category><![CDATA[Mexican]]></category>
		<category><![CDATA[Soup - Stew]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Zucchini]]></category>
		<category><![CDATA[calabacita]]></category>
		<category><![CDATA[sopa]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2737</guid>
		<description><![CDATA[It’s hinting of fall here in Colorado – crisp mornings and more frequent cool evenings. During the day, there’s still plenty of sunshine to keep my garden growing. And, that of course, means more zucchini. This recipe for sopa de calabacitas y elote (Mexican zucchini corn soup) is simple and perfect for an almost-fall evening.]]></description>
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		<slash:comments>11</slash:comments>
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		<title>Cornmeal: 2 Tomato 2 Cheese Polenta Stack</title>
		<link>http://forkfingerschopsticks.com/cornmeal-2-tomato-2-cheese-polenta-stack/</link>
		<comments>http://forkfingerschopsticks.com/cornmeal-2-tomato-2-cheese-polenta-stack/#comments</comments>
		<pubDate>Wed, 16 Jun 2010 17:45:32 +0000</pubDate>
		<dc:creator>Fork Fingers Chopsticks</dc:creator>
				<category><![CDATA[Basil]]></category>
		<category><![CDATA[Corn]]></category>
		<category><![CDATA[Cornmeal]]></category>
		<category><![CDATA[Eggplant]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[goat cheese]]></category>
		<category><![CDATA[grilled vegetables]]></category>
		<category><![CDATA[Polenta]]></category>
		<category><![CDATA[polenta stack]]></category>

		<guid isPermaLink="false">http://forkfingerschopsticks.com/?p=2361</guid>
		<description><![CDATA[Now that you’re making your own polenta chubs (see previous post), here’s an easy recipe for a polenta stack with two cheeses – Parmesan and goat cheese – and two tomatoes – sundried and fresh. It’s perfect for summer gatherings . . . . ]]></description>
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		<slash:comments>7</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[Cornmeal]]></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>13</slash:comments>
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		<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[Cornmeal]]></category>
		<category><![CDATA[Green Chile]]></category>
		<category><![CDATA[Main]]></category>
		<category><![CDATA[Polenta]]></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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