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	<title>Think On It &#187; pescetarian</title>
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	<link>http://www.judithgreenwood.com/thinkonit</link>
	<description>filosofia da una fattoria Umbra</description>
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		<title>Smoked Salmon Pasta alla Paola Boriosi</title>
		<link>http://www.judithgreenwood.com/thinkonit/smoked-salmon-pasta-alla-paola-boriosi/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/smoked-salmon-pasta-alla-paola-boriosi/#comments</comments>
		<pubDate>Thu, 19 Aug 2010 18:49:46 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[economical]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[friends]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[primo]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1551</guid>
		<description><![CDATA[This is an extremely fast pasta dish, so best to have all its parts ready to go until just before you wish to serve it. It won’t hold and should be eaten immediately. Toss leftovers because they won’t reheat. Tagliolini al salmone For 4 servings 340 g tagliolini dried or enough fresh to serve 4 [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/smoked-salmon-pasta-alla-paola-boriosi/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Salad for August</title>
		<link>http://www.judithgreenwood.com/thinkonit/salad-for-august/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/salad-for-august/#comments</comments>
		<pubDate>Sun, 15 Aug 2010 06:25:29 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[cucina americana]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[friends]]></category>
		<category><![CDATA[meal salad]]></category>
		<category><![CDATA[one dish meal]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[piatto unico]]></category>
		<category><![CDATA[presentation and serving]]></category>
		<category><![CDATA[rapida]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[secondo]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1528</guid>
		<description><![CDATA[Today is not hot enough to make me want a big salad for lunch. It&#8217;s perfectly possible that it won&#8217;t get that hot until next summer, but there are never any guarantees in Umbria. This salad was made when Shelly and Larry came to lunch some days ago. It wasn&#8217;t hot that day, either, but [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/salad-for-august/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Cookalong part two</title>
		<link>http://www.judithgreenwood.com/thinkonit/cookalong-part-two/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/cookalong-part-two/#comments</comments>
		<pubDate>Sat, 07 Aug 2010 14:57:40 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[presentation and serving]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[rapida]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1507</guid>
		<description><![CDATA[The original post won&#8217;t open all the way anymore, so starting over is what must be done. This is most of what will go into the shrimp pasta Here are 8 raw large shrimp, peeled and deveined, fresh heavy cream, garlic, butter (in that covered dish behind) and pepper. Shrimp stock I put the shells [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/cookalong-part-two/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>A cookalong trial</title>
		<link>http://www.judithgreenwood.com/thinkonit/a-cookalong-trial/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/a-cookalong-trial/#comments</comments>
		<pubDate>Sat, 07 Aug 2010 07:09:33 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[presentation and serving]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1501</guid>
		<description><![CDATA[In California today, Saturday 7 August, a group of people are gathering in the kitchen of one of them to cook together. They also drink and snack and get silly, but that&#8217;s the nature of gatherings, right? It was suggested that some of us way too far away to join in might cook separately and [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/a-cookalong-trial/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Hey, do my work for me!</title>
		<link>http://www.judithgreenwood.com/thinkonit/hey-do-my-work-for-me/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/hey-do-my-work-for-me/#comments</comments>
		<pubDate>Sun, 30 May 2010 08:17:12 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Maine]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ricetta]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1376</guid>
		<description><![CDATA[I cannot get fiddleheads.  You live in the far northeast of the American continent and can go pick them in the woods.  So do it! Here is my starting point for fiddlehead ravioli with lobster sauce.  (To me that is the utmost expression of where I come from mixed with who I now am, but [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/hey-do-my-work-for-me/feed/</wfw:commentRss>
		<slash:comments>8</slash:comments>
		</item>
		<item>
		<title>Tasty news!  Spaghetti profumatissimi</title>
		<link>http://www.judithgreenwood.com/thinkonit/tasty-news-spaghetti-profumatissimi/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/tasty-news-spaghetti-profumatissimi/#comments</comments>
		<pubDate>Wed, 30 Dec 2009 14:54:34 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[economical]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[rapida]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ricetta]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1215</guid>
		<description><![CDATA[Spaghetti are plural I&#8217;m back. I have been adventuring and will later post some photos of vignettes of what I&#8217;ve been doing, and not all of it was in kitchens. This dish, however, is how I want to close this year. It&#8217;s almost a translation rather than an original, but I ended up changing it [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/tasty-news-spaghetti-profumatissimi/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Anchovies that anchovy haters love</title>
		<link>http://www.judithgreenwood.com/thinkonit/anchovies-that-anchovy-haters-love/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/anchovies-that-anchovy-haters-love/#comments</comments>
		<pubDate>Tue, 10 Nov 2009 12:38:03 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[economical]]></category>
		<category><![CDATA[fast]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[rapido]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[seafood]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1180</guid>
		<description><![CDATA[So many people say they hate anchovies. I used to say it too. The same goes for sardines. I used to shudder watching my father dig them out of a flat tin and joyfully munch them down on toast. Then I started traveling to Italy and I discovered that I do not hate anchovies or [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/anchovies-that-anchovy-haters-love/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Friday: wine, food and Communist fish</title>
		<link>http://www.judithgreenwood.com/thinkonit/friday-wine-food-and-communist-fish/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/friday-wine-food-and-communist-fish/#comments</comments>
		<pubDate>Fri, 22 Aug 2008 08:56:30 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Favorite Blogs]]></category>
		<category><![CDATA[Italian music]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[recipes]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/friday-wine-food-and-communist-fish/</guid>
		<description><![CDATA[Want to know what that is? It&#8217;s something delicious that is also the favorite dish of the two top Italian Communists. Go and see what Alex and I have cooked up this week to entertain you. There are three great recipes this week.]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/friday-wine-food-and-communist-fish/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Classroom foods parte due</title>
		<link>http://www.judithgreenwood.com/thinkonit/if-its-friday-there-must-be-cookery/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/if-its-friday-there-must-be-cookery/#comments</comments>
		<pubDate>Mon, 02 Jun 2008 11:56:00 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[agnello]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[dolce]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[lamb]]></category>
		<category><![CDATA[pancetta]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[secondo]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/if-its-friday-there-must-be-cookery/</guid>
		<description><![CDATA[NB: I had to change the name of the dessert because I copied myself. What did we eat? I&#8217;ve not forgotten! Yummy foods from the South &#8212; or in Italian il Meridionale. Antipasto was burrata, which may be the single most luxurious cheese made in any country. A firm exterior of mozzarella di bufala surrounds [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/if-its-friday-there-must-be-cookery/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Made in America: Crab Cakes!</title>
		<link>http://www.judithgreenwood.com/thinkonit/made-in-america-crab-cakes/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/made-in-america-crab-cakes/#comments</comments>
		<pubDate>Fri, 09 May 2008 18:47:38 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Favorite Blogs]]></category>
		<category><![CDATA[Food Blogs]]></category>
		<category><![CDATA[pescetarian]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[secondo]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/made-in-america-crab-cakes/</guid>
		<description><![CDATA[[photopress:Logo_cucina_americana.jpg,full,pp_image] As someone who lived a great part of her life near the Chesapeake Bay and her blue crabs, crab cakes and most things crab are dreams in Italy, where I can find only surimi or tins from Belgium. Have you evet heard anyone go faint with praise of Belgian crab? Me neither. Go to [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/made-in-america-crab-cakes/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
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