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	<title>CapeMay.com &#187; Jon Davies</title>
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	<link>http://capemay.com/magazine</link>
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						<item>
		<title>How to cook scallops</title>
		<link>http://capemay.com/magazine/2012/05/scallops/</link>
		<comments>http://capemay.com/magazine/2012/05/scallops/#comments</comments>
		<pubDate>Tue, 01 May 2012 04:01:10 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=12938</guid>
		<description><![CDATA[Scallops, whether they are called Cape May or Jersey Shoal scallops, are a boon to local plates and palates.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2012/05/scallops/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Perfecting Pasta</title>
		<link>http://capemay.com/magazine/2012/04/perfecting-pasta/</link>
		<comments>http://capemay.com/magazine/2012/04/perfecting-pasta/#comments</comments>
		<pubDate>Sun, 01 Apr 2012 04:01:27 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=12713</guid>
		<description><![CDATA[Fresh pasta is simple to make and brings that soul-satisfying fulfillment that is only achieved by making something with your own hands.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2012/04/perfecting-pasta/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>W.T.F. = Why is this food?</title>
		<link>http://capemay.com/magazine/2012/03/why-is-this-food/</link>
		<comments>http://capemay.com/magazine/2012/03/why-is-this-food/#comments</comments>
		<pubDate>Thu, 01 Mar 2012 04:02:18 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=12571</guid>
		<description><![CDATA[Some foods we eat are a mystery to me, like oysters.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2012/03/why-is-this-food/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>The French Connection to Food</title>
		<link>http://capemay.com/magazine/2012/02/the-french-connection-to-food/</link>
		<comments>http://capemay.com/magazine/2012/02/the-french-connection-to-food/#comments</comments>
		<pubDate>Wed, 01 Feb 2012 04:01:43 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=12215</guid>
		<description><![CDATA[For some reason, merely saying the words French Cuisine elicits disparate reactions. My favorite French dishes have rustic rural roots rather than Parisian pompousness.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2012/02/the-french-connection-to-food/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>New Year, Old Traditions</title>
		<link>http://capemay.com/magazine/2012/01/new-year-old-traditions/</link>
		<comments>http://capemay.com/magazine/2012/01/new-year-old-traditions/#comments</comments>
		<pubDate>Sun, 01 Jan 2012 04:01:48 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=11991</guid>
		<description><![CDATA[Sunday dinner is a simple and fun tradition you can begin with the New Year. Start with these easy recipes: Seven Layer Salad, Roast Pork with pan gravy, Scalloped Potatoes, and Berry Cobbler. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2012/01/new-year-old-traditions/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Feeding a Bunch with Brunch</title>
		<link>http://capemay.com/magazine/2011/12/feeding-a-bunch-with-brunch/</link>
		<comments>http://capemay.com/magazine/2011/12/feeding-a-bunch-with-brunch/#comments</comments>
		<pubDate>Thu, 01 Dec 2011 04:03:23 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=11756</guid>
		<description><![CDATA[I didn’t invent the concept of brunch, but I have warmly embraced the idea throughout my career. While not containing the same pomp and fanfare, the home holiday brunch can still be a major sensory sensation. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/12/feeding-a-bunch-with-brunch/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Taking the chaos out of the kitchen</title>
		<link>http://capemay.com/magazine/2011/11/taking-the-chaos-out-of-the-kitchen/</link>
		<comments>http://capemay.com/magazine/2011/11/taking-the-chaos-out-of-the-kitchen/#comments</comments>
		<pubDate>Tue, 01 Nov 2011 04:02:03 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=10722</guid>
		<description><![CDATA[The real challenge to the party host is how to put out an excellent meal and not be chained to the kitchen. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/11/taking-the-chaos-out-of-the-kitchen/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Chowda’ Chat</title>
		<link>http://capemay.com/magazine/2011/10/chowda%e2%80%99chat/</link>
		<comments>http://capemay.com/magazine/2011/10/chowda%e2%80%99chat/#comments</comments>
		<pubDate>Sat, 01 Oct 2011 04:01:30 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=10418</guid>
		<description><![CDATA[Chowder may be my favorite type of fall soup. Rich and hearty, chowder can be enjoyed as a soup or a meal unto itself. What constitutes chowder is often debated. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/10/chowda%e2%80%99chat/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Anatomy of a Sandwich</title>
		<link>http://capemay.com/magazine/2011/09/anatomy-of-a-sandwich/</link>
		<comments>http://capemay.com/magazine/2011/09/anatomy-of-a-sandwich/#comments</comments>
		<pubDate>Thu, 01 Sep 2011 04:03:02 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=10138</guid>
		<description><![CDATA[Even with the humblest of foods, the sandwich, the quality of the ingredients matters. Recipes for Grilled Herbed Goat Cheese on Brioche with Homemade Tomato Jam; Fig and Gorgonzola Panini; Farmhouse Cheddar on Sourdough]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/09/anatomy-of-a-sandwich/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Sole Searching</title>
		<link>http://capemay.com/magazine/2011/08/sole-searching/</link>
		<comments>http://capemay.com/magazine/2011/08/sole-searching/#comments</comments>
		<pubDate>Mon, 01 Aug 2011 04:01:08 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=9150</guid>
		<description><![CDATA[These flat denizens of the deep do have one major similarity besides both eyes on one side of the head and that is that they all can be cooked interchangeably in recipes. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/08/sole-searching/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>The kitchen of reformed vegetarianism</title>
		<link>http://capemay.com/magazine/2011/07/the-kitchen-of-reformed-vegetarianism/</link>
		<comments>http://capemay.com/magazine/2011/07/the-kitchen-of-reformed-vegetarianism/#comments</comments>
		<pubDate>Fri, 01 Jul 2011 04:03:31 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=8859</guid>
		<description><![CDATA[I have always had an internal conflict about vegetables and their role in the grand scheme of cuisine. I know vegetables are good for you, yet somehow the idea of a meal without meat seems like culinary heresy. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/07/the-kitchen-of-reformed-vegetarianism/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Season Like A Pro</title>
		<link>http://capemay.com/magazine/2011/06/season-like-a-pro/</link>
		<comments>http://capemay.com/magazine/2011/06/season-like-a-pro/#comments</comments>
		<pubDate>Wed, 01 Jun 2011 04:02:36 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=8458</guid>
		<description><![CDATA[Buying the best chicken and roasting it perfectly without seasoning makes as much sense as buying a ’67 mustang for trips around the block to the local WaWa. Recipes for Tarragon Chicken and Chicken Marsala]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/06/season-like-a-pro/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Lily of the Kitchen</title>
		<link>http://capemay.com/magazine/2011/05/lily-of-the-kitchen/</link>
		<comments>http://capemay.com/magazine/2011/05/lily-of-the-kitchen/#comments</comments>
		<pubDate>Sun, 01 May 2011 04:02:00 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=8043</guid>
		<description><![CDATA[The onion rarely stands alone on the plate. Rather, its flavor and texture enhances the food it accompanies. The different types of onions have their own unique flavor profiles, from pungent Spanish onions to sweet Vidalias. Recipes: Apple-Onion Soup, Spinach [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/05/lily-of-the-kitchen/feed/</wfw:commentRss>
		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Pork, Prose and Passion</title>
		<link>http://capemay.com/magazine/2011/04/pork-prose-and-passion/</link>
		<comments>http://capemay.com/magazine/2011/04/pork-prose-and-passion/#comments</comments>
		<pubDate>Fri, 01 Apr 2011 04:01:27 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7804</guid>
		<description><![CDATA[Persnickety Chef Celebrates His 100th Column with recipes for a Chive and Goat Cheese Omelet, Fried Tomatoes with Crab Gravy, Sole Meunière and Shad with Oyster and Bacon Hash.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/04/pork-prose-and-passion/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>The South Shall Fry Again</title>
		<link>http://capemay.com/magazine/2011/03/the-south-shall-fry-again/</link>
		<comments>http://capemay.com/magazine/2011/03/the-south-shall-fry-again/#comments</comments>
		<pubDate>Tue, 01 Mar 2011 04:04:06 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7533</guid>
		<description><![CDATA[Fast food has taken away our desire to cook and our ability to distinguish good food from mediocre food. Proof was established when Zagat’s named KFC as America’s best fried chicken. Have our standards of taste fallen that far? It [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/03/the-south-shall-fry-again/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Memorable Meals</title>
		<link>http://capemay.com/magazine/2011/02/memorable-meals/</link>
		<comments>http://capemay.com/magazine/2011/02/memorable-meals/#comments</comments>
		<pubDate>Tue, 01 Feb 2011 04:01:03 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7306</guid>
		<description><![CDATA[One of the biggest obstacles in preparing comfort foods is the persistence of memories. Food whose essence fills a room with tantalizing smells enveloping our olfactory senses and transporting us back to Grandma’s kitchen. Try Persnickety's recipes for Chile Verde [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/02/memorable-meals/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Winter Refuge in the Kitchen</title>
		<link>http://capemay.com/magazine/2011/01/winter-refuge-in-the-kitchen/</link>
		<comments>http://capemay.com/magazine/2011/01/winter-refuge-in-the-kitchen/#comments</comments>
		<pubDate>Sat, 01 Jan 2011 04:01:04 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=7021</guid>
		<description><![CDATA[The hustle and bustle of the holiday season dissipates and gives way to the slow-paced days of the dead of winter. When there is a chill in the air and frost coats the windows, these are the perfect periods to [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2011/01/winter-refuge-in-the-kitchen/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Cheer by the glass</title>
		<link>http://capemay.com/magazine/2010/12/cheer-by-the-glass/</link>
		<comments>http://capemay.com/magazine/2010/12/cheer-by-the-glass/#comments</comments>
		<pubDate>Wed, 01 Dec 2010 04:01:19 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=6470</guid>
		<description><![CDATA[In need of festive winter drinks? Persnickety shares his best recipes for Egg Nog, Irish Coffee, Hot Buttered Rum, and Smoking Bishop.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/12/cheer-by-the-glass/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>A Little Something on the Side</title>
		<link>http://capemay.com/magazine/2010/11/a-little-something-on-the-side/</link>
		<comments>http://capemay.com/magazine/2010/11/a-little-something-on-the-side/#comments</comments>
		<pubDate>Mon, 01 Nov 2010 04:01:04 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=6137</guid>
		<description><![CDATA[The potato may be America&#39;s most favorite side dish.
Like a good character actor in movies, a tasty side dish can steal the spotlight from the main course. The primary item in a side dish is usually plain or non-descript in [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/11/a-little-something-on-the-side/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Octobeer Fest</title>
		<link>http://capemay.com/magazine/2010/10/octobeer-fest/</link>
		<comments>http://capemay.com/magazine/2010/10/octobeer-fest/#comments</comments>
		<pubDate>Fri, 01 Oct 2010 04:01:46 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Cooking]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=5717</guid>
		<description><![CDATA[The love for Beer and Bratwurst immigrated to America with German immigrants and has become part of the national fabric. American cuisine owes a debt to Germany for introducing hot dogs, hamburgers and beer to us. Re-visit traditional favorites like [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/10/octobeer-fest/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>F is For Football!</title>
		<link>http://capemay.com/magazine/2010/09/f-is-for-football/</link>
		<comments>http://capemay.com/magazine/2010/09/f-is-for-football/#comments</comments>
		<pubDate>Wed, 01 Sep 2010 04:01:21 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=5436</guid>
		<description><![CDATA[My Sundays in the fall revolve around three F’s – Football, Food and Friends. It is always the food that ties the other two together. As you get ready to kick-off your football season, try the recipes for Raging Red [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/09/f-is-for-football/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Rubbing it in: Barbecue Rubs</title>
		<link>http://capemay.com/magazine/2010/08/rubbing-it-in/</link>
		<comments>http://capemay.com/magazine/2010/08/rubbing-it-in/#comments</comments>
		<pubDate>Sun, 01 Aug 2010 04:01:19 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=5243</guid>
		<description><![CDATA[Barbecue is an event for all the senses. It can be smelled before it is tasted. As you get closer to the smoker you can hear the sizzle of dripping fat like rain on a hot tin roof. A peek [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/08/rubbing-it-in/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>It Came From the Garden: Squash Blossoms</title>
		<link>http://capemay.com/magazine/2010/07/it-came-from-the-garden/</link>
		<comments>http://capemay.com/magazine/2010/07/it-came-from-the-garden/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 04:01:17 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=4913</guid>
		<description><![CDATA[Unlike the zombie green zucchini, squash blossoms are a golden orange color that looks like captured sunshine. Recipes: Spaghetti with Squash Blossoms, Squash Blossom Frittata, Crab Stuffed Squash Blossoms]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/07/it-came-from-the-garden/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Respect the Fish</title>
		<link>http://capemay.com/magazine/2010/06/respect-the-fish/</link>
		<comments>http://capemay.com/magazine/2010/06/respect-the-fish/#comments</comments>
		<pubDate>Tue, 01 Jun 2010 04:00:05 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=4245</guid>
		<description><![CDATA[Fish intimidates some cooks because it varies so much from species to species as to flavor profile and appropriate cooking techniques. Recipes: Pan-Seared Salmon with Bacon-Braised Lentils and Porcini Cream; Grilled Bluefish with Tomato Basil Salad and Roasted Garlic Polenta; [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/06/respect-the-fish/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>Roasting Meat &#8211; A Juicy Subject</title>
		<link>http://capemay.com/magazine/2010/05/roasting-meat-a-juicy-subject/</link>
		<comments>http://capemay.com/magazine/2010/05/roasting-meat-a-juicy-subject/#comments</comments>
		<pubDate>Sat, 01 May 2010 04:00:58 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=4093</guid>
		<description><![CDATA[Roasting meat is probably the most ancient form of cooking.
This month it is time to sink my teeth into a juicy subject. Roasting meat.
Roasting meat is probably the most ancient form of cooking. Forest fires and slow deer combined to [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/05/roasting-meat-a-juicy-subject/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Eggstranoeus Information</title>
		<link>http://capemay.com/magazine/2010/04/eggstranoeus-information/</link>
		<comments>http://capemay.com/magazine/2010/04/eggstranoeus-information/#comments</comments>
		<pubDate>Thu, 01 Apr 2010 04:00:07 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3914</guid>
		<description><![CDATA[The egg has often been called the perfect package. Delicate, yet sturdy. Encased in the porcelain white shell is a bundle of flavor and texture.  No single food is as versatile as the egg. A staple for breakfast, it [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/04/eggstranoeus-information/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Culinary Hardware</title>
		<link>http://capemay.com/magazine/2010/03/culinary-hardware/</link>
		<comments>http://capemay.com/magazine/2010/03/culinary-hardware/#comments</comments>
		<pubDate>Mon, 01 Mar 2010 04:00:59 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3748</guid>
		<description><![CDATA[For specialty kitchen equipment, thinking outside the box can save you money. After your trip to the hardware store, head into the kitchen with these recipes for Crème Brûlée and Cedar-planked Salmon. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/03/culinary-hardware/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Tavern OF the GREEN: Sustainable Cooking</title>
		<link>http://capemay.com/magazine/2010/02/tavern-of-the-green/</link>
		<comments>http://capemay.com/magazine/2010/02/tavern-of-the-green/#comments</comments>
		<pubDate>Mon, 01 Feb 2010 04:00:25 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3642</guid>
		<description><![CDATA[Greening our kitchens can be relatively painless. Buying local can be as simple as stopping at Duckies on Broadway or other local farmers’ markets to buy what is fresh and in-season before you drive off the island to hit the [...]]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/02/tavern-of-the-green/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Rise and Loaf in the New Year</title>
		<link>http://capemay.com/magazine/2010/01/persnickety/</link>
		<comments>http://capemay.com/magazine/2010/01/persnickety/#comments</comments>
		<pubDate>Fri, 01 Jan 2010 04:00:58 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3535</guid>
		<description><![CDATA[Bread has long been a symbol of life. Wheat from which bread is born has a unique attribute in the plant world. This month try these recipes for Basic Baguette and Brioche. ]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2010/01/persnickety/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Sweet Taste of Italy</title>
		<link>http://capemay.com/magazine/2009/12/the-sweet-taste-of-italy/</link>
		<comments>http://capemay.com/magazine/2009/12/the-sweet-taste-of-italy/#comments</comments>
		<pubDate>Tue, 01 Dec 2009 04:00:58 +0000</pubDate>
		<dc:creator>Jon Davies</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[The Persnickety Chef]]></category>

		<guid isPermaLink="false">http://capemay.com/magazine/?p=3364</guid>
		<description><![CDATA[Our best food holidays are in winter. No matter your ethnicity or holiday traditions, this Christmas season enjoy a taste of Italy with these recipe for Struffoli, Cenci, Almond Macaroons and Cannolis.]]></description>
		<wfw:commentRss>http://capemay.com/magazine/2009/12/the-sweet-taste-of-italy/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
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