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	<title>Restenergy Blog &#187; food</title>
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		<title>Rich, Thick, European-style Hot Chocolate</title>
		<link>http://www.restenergy.net/blog/2011/08/hot-chocolate/</link>
		<comments>http://www.restenergy.net/blog/2011/08/hot-chocolate/#comments</comments>
		<pubDate>Sun, 14 Aug 2011 13:30:01 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[Angelina]]></category>
		<category><![CDATA[Café Richelieu]]></category>
		<category><![CDATA[Chocolat l'Africain]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[European]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[hot chocolate]]></category>
		<category><![CDATA[Louvre]]></category>
		<category><![CDATA[Paris]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=1413</guid>
		<description><![CDATA[After having the rich, think, and justly-famous Chocolat l'African in Paris, I needed to learn to make something like it at home. Here is the recipe I came up with.]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2011/08/hot-chocolate/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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		<title>Tarte Tatin</title>
		<link>http://www.restenergy.net/blog/2011/07/tarte-tatin/</link>
		<comments>http://www.restenergy.net/blog/2011/07/tarte-tatin/#comments</comments>
		<pubDate>Tue, 26 Jul 2011 14:00:46 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[apples]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[French]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[tarte tatin]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=1379</guid>
		<description><![CDATA[After returning from our recent trip to Europe, including a week in Paris, I had to try making some of the wonderful desserts we had in France. First on my list was the delicious apple dessert known as the Tarte Tatin. ]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2011/07/tarte-tatin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Apple-Stuffed Pork Loin</title>
		<link>http://www.restenergy.net/blog/2009/10/apple-stuffed-pork-loin/</link>
		<comments>http://www.restenergy.net/blog/2009/10/apple-stuffed-pork-loin/#comments</comments>
		<pubDate>Tue, 13 Oct 2009 12:00:20 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[apple]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Norwegian]]></category>
		<category><![CDATA[pork]]></category>
		<category><![CDATA[roast]]></category>
		<category><![CDATA[Scandinavian]]></category>
		<category><![CDATA[stuffed]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=820</guid>
		<description><![CDATA[Pork is an excellent and tasty meat, but are you looking for something other than the same, ordinary pork chop for another Sunday dinner? Or perhaps you might be interested in pork you can proudly serve to company. This Norwegian recipe is an excellent choice for a tender, juicy, and succulent pork loin roast. Apples&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/10/apple-stuffed-pork-loin/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chicken with Lemon and Almond Sauce</title>
		<link>http://www.restenergy.net/blog/2009/10/chicken-with-lemon-and-almond-sauce/</link>
		<comments>http://www.restenergy.net/blog/2009/10/chicken-with-lemon-and-almond-sauce/#comments</comments>
		<pubDate>Fri, 09 Oct 2009 12:00:29 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[almonds]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[medieval]]></category>
		<category><![CDATA[spices]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=798</guid>
		<description><![CDATA[This is one of my favorite chicken recipes. It&#8217;s delicious. In the original this recipe was called &#8220;Limonia.&#8221; It&#8217;s chicken braised in almond milk, nicely and mildly spiced, and with a bit of lemon. The dish is very flavorful yet mellow, slightly exotic but not strange. The sauce is milky, but doesn&#8217;t have the heaviness&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/10/chicken-with-lemon-and-almond-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Aquavit Hens</title>
		<link>http://www.restenergy.net/blog/2009/10/aquavit-hens/</link>
		<comments>http://www.restenergy.net/blog/2009/10/aquavit-hens/#comments</comments>
		<pubDate>Mon, 05 Oct 2009 11:00:45 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[hens]]></category>
		<category><![CDATA[Scandinavian]]></category>
		<category><![CDATA[Swedish]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=784</guid>
		<description><![CDATA[We tried this recipe a couple of weeks ago, and it was very good and enjoyable. Not wanting to buy a large bottle of aquavit for the 2 tablespoons in the recipe, we used brandy (and were able to get a sample size that still supplied a more than adequate amount for the recipe). The&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/10/aquavit-hens/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Kringle: A Delicious Norwegian Goodie</title>
		<link>http://www.restenergy.net/blog/2009/08/kringle-a-delicious-norwegian-goodie/</link>
		<comments>http://www.restenergy.net/blog/2009/08/kringle-a-delicious-norwegian-goodie/#comments</comments>
		<pubDate>Tue, 18 Aug 2009 14:00:35 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[cookie]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[kringle]]></category>
		<category><![CDATA[Norwegian]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=654</guid>
		<description><![CDATA[What is a kringle (pronounced KRING-lə, not like Kris Kringle), you might ask? &#160;It is a light, soft, and cake-like Norwegian dessert or cookie formed in a figure eight or pretzel shape. There are many versions of kringle from across Scandinavia. The Danes in the Racine, Wisconsin area make a pastry very different from this&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/08/kringle-a-delicious-norwegian-goodie/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Orange Whole Wheat Muffins</title>
		<link>http://www.restenergy.net/blog/2009/08/orange-whole-wheat-muffins/</link>
		<comments>http://www.restenergy.net/blog/2009/08/orange-whole-wheat-muffins/#comments</comments>
		<pubDate>Mon, 10 Aug 2009 04:14:42 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[homemade]]></category>
		<category><![CDATA[muffin]]></category>
		<category><![CDATA[orange]]></category>
		<category><![CDATA[whole-grain]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=556</guid>
		<description><![CDATA[These tasty and tender muffins come with a nice, gentle orange flavor and are filled with whole grain goodness. I recommend using King Arthur white whole wheat flour for this recipe so that the orange flavor is not dominated by the more tannic flavors of more conventional whole wheat flours, although you can easily substitute&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/08/orange-whole-wheat-muffins/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Photo Miscellany</title>
		<link>http://www.restenergy.net/blog/2009/08/photo-miscellany/</link>
		<comments>http://www.restenergy.net/blog/2009/08/photo-miscellany/#comments</comments>
		<pubDate>Mon, 03 Aug 2009 22:00:03 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[photography]]></category>
		<category><![CDATA[candles]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[vegetables]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=530</guid>
		<description><![CDATA[I&#8217;ve added a few new photos to my gallery named This and That.  Peas, strawberries, and candles. Oh, my. Gallery: This and That]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/08/photo-miscellany/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Food, Cooking, and Television</title>
		<link>http://www.restenergy.net/blog/2009/08/food-cooking-television/</link>
		<comments>http://www.restenergy.net/blog/2009/08/food-cooking-television/#comments</comments>
		<pubDate>Sat, 01 Aug 2009 22:42:30 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[theology & church]]></category>
		<category><![CDATA[Alexander Schmemann]]></category>
		<category><![CDATA[Babette's Feast]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Food Network]]></category>
		<category><![CDATA[human]]></category>
		<category><![CDATA[Julia Child]]></category>
		<category><![CDATA[Michael Pollan]]></category>
		<category><![CDATA[television]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=506</guid>
		<description><![CDATA[Food programs are as popular as ever, perhaps even more popular than they were not so long ago. Julia Child helped transform the American relationship with food and cooking. And the Food Network thrives on cable television. But in a New York Times Magazine article, Michael Pollan (author of The Omnivores Dilemma and In Defense&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/08/food-cooking-television/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Thai Soup: Tom Kah Gai</title>
		<link>http://www.restenergy.net/blog/2009/08/thai-soup-tom-kah-gai/</link>
		<comments>http://www.restenergy.net/blog/2009/08/thai-soup-tom-kah-gai/#comments</comments>
		<pubDate>Sat, 01 Aug 2009 06:16:22 +0000</pubDate>
		<dc:creator><![CDATA[Mark Christianson]]></dc:creator>
				<category><![CDATA[food & cooking]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[galangal]]></category>
		<category><![CDATA[lime]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[Thai]]></category>

		<guid isPermaLink="false">http://www.restenergy.net/blog/?p=495</guid>
		<description><![CDATA[Tom Kah Gai (ต้มข่าไก่) is a Thai soup of chicken, and coconut milk, flavored with galangal and lime. It&#8217;s light and refreshing, and a bit creamy thanks to the coconut milk. It&#8217;s also very tasty.  Kah (or kha)  is Thai for galangal, which is similar to ginger, only different. I first had this delicious soup when I&#8230;]]></description>
		<wfw:commentRss>http://www.restenergy.net/blog/2009/08/thai-soup-tom-kah-gai/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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