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	<title>A Hungry Bear</title>
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	<link>http://ahungrybear.com</link>
	<description>Big appetites. Bigger taste.</description>
	<pubDate>Fri, 18 Dec 2009 18:02:00 +0000</pubDate>
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		<title>blackberry tequila cocktail</title>
		<link>http://ahungrybear.com/2009/12/blackberry-tequila-cocktail/</link>
		<comments>http://ahungrybear.com/2009/12/blackberry-tequila-cocktail/#comments</comments>
		<pubDate>Fri, 18 Dec 2009 18:02:00 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Drinks]]></category>

		<category><![CDATA[blackberry]]></category>

		<category><![CDATA[chambord]]></category>

		<category><![CDATA[tequila]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=917</guid>
		<description><![CDATA[
It&#8217;s almost winter isn&#8217;t it?  The perfect time for me to pull out some of the farmer&#8217;s blackberries that I froze back in the summer, to remind me of all that I miss about summer.
Recipe adapted Food &#38; Wine, a drink called the &#8220;Agave Negro Cocktail&#8221; from Social Hollywood in LA.

Ingredients: 3 blackberries (thawed [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/blackberry-tequila-cocktail/feed/</wfw:commentRss>
		</item>
		<item>
		<title>chocolate almond toffee</title>
		<link>http://ahungrybear.com/2009/12/chocolate-almond-toffee/</link>
		<comments>http://ahungrybear.com/2009/12/chocolate-almond-toffee/#comments</comments>
		<pubDate>Thu, 17 Dec 2009 15:23:09 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Dessert]]></category>

		<category><![CDATA[almonds]]></category>

		<category><![CDATA[caramel]]></category>

		<category><![CDATA[chocolate]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=1027</guid>
		<description><![CDATA[
Growing up, my dad would always bring home a tin of the most delicious toffee in the week before Christmas, I think it was a gift from a vendor.  At the time I thought it was a sign of how important my dad must be at work - they were kissing up to him, [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/chocolate-almond-toffee/feed/</wfw:commentRss>
		</item>
		<item>
		<title>acorn squash lasagna</title>
		<link>http://ahungrybear.com/2009/12/acorn-squash-lasagna/</link>
		<comments>http://ahungrybear.com/2009/12/acorn-squash-lasagna/#comments</comments>
		<pubDate>Tue, 15 Dec 2009 15:32:48 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Pasta]]></category>

		<category><![CDATA[parmesan]]></category>

		<category><![CDATA[sage]]></category>

		<category><![CDATA[squash]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=964</guid>
		<description><![CDATA[
I love making a big lasagna on Sunday so I&#8217;ll have something to heat up during the week.  This is a great recipe that I found on Serious Eats, when I was searching for ways to prepare all the acorn squash we&#8217;ve been getting from our CSA the past couple of months.  The [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/acorn-squash-lasagna/feed/</wfw:commentRss>
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		<item>
		<title>thomas keller&#8217;s yabba dabba do</title>
		<link>http://ahungrybear.com/2009/12/thomas-kellers-yabba-dabba-do/</link>
		<comments>http://ahungrybear.com/2009/12/thomas-kellers-yabba-dabba-do/#comments</comments>
		<pubDate>Mon, 14 Dec 2009 16:53:09 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Meat]]></category>

		<category><![CDATA[beef]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[roast]]></category>

		<category><![CDATA[sauce]]></category>

		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=909</guid>
		<description><![CDATA[
I picked up Thomas Keller&#8217;s The French Laundry cookbook a few months ago, and it&#8217;s one of the few that I&#8217;ve read cover to cover.  The photographs in it are stunning - it really belongs on the coffee table.  I&#8217;ve only mustered up the courage to make a couple of things from the book, since [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/thomas-kellers-yabba-dabba-do/feed/</wfw:commentRss>
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		<item>
		<title>highland&#8217;s fall</title>
		<link>http://ahungrybear.com/2009/12/highlands-fall/</link>
		<comments>http://ahungrybear.com/2009/12/highlands-fall/#comments</comments>
		<pubDate>Fri, 11 Dec 2009 21:24:29 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Drinks]]></category>

		<category><![CDATA[elderflower]]></category>

		<category><![CDATA[scotch]]></category>

		<category><![CDATA[st germain]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=1004</guid>
		<description><![CDATA[
This smoky scotch drink is exactly what you need to warm up fast when it&#8217;s freezing outside.  Adapted from Bon Appetit.

Ingredients: Laphroaig smoky scotch, 2 ounces blended Scotch (Johnnie Walker Black), juice from half a lemon,  1 ounce St. Germain elderflower liqueur.

The original recipe calls for rinsing the inside of your glass with [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/highlands-fall/feed/</wfw:commentRss>
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		<item>
		<title>braised radishes</title>
		<link>http://ahungrybear.com/2009/12/braised-radishes/</link>
		<comments>http://ahungrybear.com/2009/12/braised-radishes/#comments</comments>
		<pubDate>Thu, 10 Dec 2009 22:59:59 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Apps + Sides]]></category>

		<category><![CDATA[balsamic]]></category>

		<category><![CDATA[braising]]></category>

		<category><![CDATA[parsley]]></category>

		<category><![CDATA[radish]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=962</guid>
		<description><![CDATA[
We have been getting a lot of radishes in our CSA box - sometimes 2 big bunches per week.  There&#8217;s no way we could eat them all if we only sliced them fresh for salads, so I had to do some research to find a way to use them up.  I was skeptical [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/braised-radishes/feed/</wfw:commentRss>
		</item>
		<item>
		<title>gnocchi with sage cream sauce</title>
		<link>http://ahungrybear.com/2009/12/gnocchi-with-sage-cream-sauce/</link>
		<comments>http://ahungrybear.com/2009/12/gnocchi-with-sage-cream-sauce/#comments</comments>
		<pubDate>Wed, 09 Dec 2009 23:14:35 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Apps + Sides]]></category>

		<category><![CDATA[Pasta]]></category>

		<category><![CDATA[cream]]></category>

		<category><![CDATA[potatoes]]></category>

		<category><![CDATA[sage]]></category>

		<category><![CDATA[sauce]]></category>

		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=1013</guid>
		<description><![CDATA[
Gnocchi may take a lot of work to prepare, but fortunately they are served best with the simplest of cream-based sauces.  This would also work well with any type of pasta, if you&#8217;re feeling indulgent.

Adapted from Epicurious.
Ingredients: 12 ounces gnocchi (frozen), 5-6 minced sage leaves, 2-3 shallots, handful of chopped walnuts, 2 Tablespoons butter, [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/gnocchi-with-sage-cream-sauce/feed/</wfw:commentRss>
		</item>
		<item>
		<title>gnocchi</title>
		<link>http://ahungrybear.com/2009/12/gnocchi/</link>
		<comments>http://ahungrybear.com/2009/12/gnocchi/#comments</comments>
		<pubDate>Tue, 08 Dec 2009 14:42:30 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Apps + Sides]]></category>

		<category><![CDATA[italian]]></category>

		<category><![CDATA[potatoes]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=1010</guid>
		<description><![CDATA[
A and I have a very indulgent &#8220;tradition&#8221; (if you&#8217;ve done it 3 times it counts as a tradition right?).  When we go to Las Vegas - always for a UFC fight - we have dinner at a high-end steakhouse, in an attempt to find the best steak in the world.  So far, [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/gnocchi/feed/</wfw:commentRss>
		</item>
		<item>
		<title>pink st germain cocktail</title>
		<link>http://ahungrybear.com/2009/12/pink-st-germain-cocktail/</link>
		<comments>http://ahungrybear.com/2009/12/pink-st-germain-cocktail/#comments</comments>
		<pubDate>Fri, 04 Dec 2009 15:31:35 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Drinks]]></category>

		<category><![CDATA[champagne]]></category>

		<category><![CDATA[elderflower]]></category>

		<category><![CDATA[st germain]]></category>

		<category><![CDATA[wine]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=1008</guid>
		<description><![CDATA[
I made this drink when we had our friends Albert and Lauren over to celebrate their engagement.  The classic St. Germain cocktail mixes the elderflower liqueur with champagne and club soda - we made it a little more festive by using a sparkling rose.

Ingredients: 2 ounces champagne or sparkling wine (white or rose), 2 [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/pink-st-germain-cocktail/feed/</wfw:commentRss>
		</item>
		<item>
		<title>new york strip and fall vegetable roast with mustard cream sauce</title>
		<link>http://ahungrybear.com/2009/12/new-york-strip-and-fall-vegetable-roast-with-mustard-cream-sauce/</link>
		<comments>http://ahungrybear.com/2009/12/new-york-strip-and-fall-vegetable-roast-with-mustard-cream-sauce/#comments</comments>
		<pubDate>Thu, 03 Dec 2009 22:09:56 +0000</pubDate>
		<dc:creator>KT</dc:creator>
		
		<category><![CDATA[Meat]]></category>

		<category><![CDATA[beef]]></category>

		<category><![CDATA[carrots]]></category>

		<category><![CDATA[dijon]]></category>

		<category><![CDATA[mushrooms]]></category>

		<category><![CDATA[roast]]></category>

		<category><![CDATA[sauce]]></category>

		<category><![CDATA[shallot]]></category>

		<category><![CDATA[steak]]></category>

		<category><![CDATA[turnip]]></category>

		<guid isPermaLink="false">http://ahungrybear.com/?p=930</guid>
		<description><![CDATA[
I think I&#8217;ve finally started to cook enough roasts that I&#8217;m starting to get the hang of it.  The most important thing I&#8217;ve learned is that you absolutely have to use a meat thermometer, and start checking it not even halfway through the amount of time you think it will need to cook.  [...]]]></description>
		<wfw:commentRss>http://ahungrybear.com/2009/12/new-york-strip-and-fall-vegetable-roast-with-mustard-cream-sauce/feed/</wfw:commentRss>
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