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	<title>Think On It &#187; tart</title>
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		<title>Leftover eggwhites?</title>
		<link>http://www.judithgreenwood.com/thinkonit/leftover-eggwhites/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/leftover-eggwhites/#comments</comments>
		<pubDate>Tue, 08 Jun 2010 06:02:41 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Beauty]]></category>
		<category><![CDATA[Sunday lunch]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina americana]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[dolce]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[economical]]></category>
		<category><![CDATA[entertaining]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[gelato]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1385</guid>
		<description><![CDATA[When you make Zabaglione, there are eggwhites leftover.  An ambitious person can make any number of things from them, including many beautiful silver or white cakes.  A lazy person can make meringues.  I am actually not the meringue person in this family.  eg whips them up as easily as other people scramble an egg. This [...]]]></description>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Scallion tart: the everything dish</title>
		<link>http://www.judithgreenwood.com/thinkonit/scallion-tart-the-everything-dish/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/scallion-tart-the-everything-dish/#comments</comments>
		<pubDate>Sun, 25 Oct 2009 12:37:22 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[contorno]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[primo]]></category>
		<category><![CDATA[rapida]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[scallions]]></category>
		<category><![CDATA[secondo]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

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		<description><![CDATA[It&#8217;s everything because it can be antipasto or cocktail nibbles and stands up firmly to alcoholic drinks in flavor. It&#8217;s everything because it can be served as a really pretty first course in place of the more usual pasta or soup or risotto. It&#8217;s also everything because it is simply a stupendous eleborate vegetable to [...]]]></description>
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		<slash:comments>7</slash:comments>
		</item>
		<item>
		<title>Pasticcio di Gorgonzola e Pomodori:  Cheese and Tomato Pie</title>
		<link>http://www.judithgreenwood.com/thinkonit/pasticcio-di-gorgonzola-e-pomodori-cheese-and-tomato-pie/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/pasticcio-di-gorgonzola-e-pomodori-cheese-and-tomato-pie/#comments</comments>
		<pubDate>Thu, 23 Jul 2009 05:27:09 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[antipasto]]></category>
		<category><![CDATA[baking]]></category>
		<category><![CDATA[cookery]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[ricetta]]></category>
		<category><![CDATA[secondo]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/?p=1018</guid>
		<description><![CDATA[It had to happen. I&#8217;ve been cooking all those &#8220;Sale e Pepe&#8221; recipes and appreciating the heck out of them, but after a while I get the itch to make my own. I even bought provisions to make another one of the translated recipes, but these other things were calling, calling, calling my name. Well, [...]]]></description>
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		<slash:comments>0</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>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>A non-dairy torta: fresh plums in a nut crust with a citrus honey glaze</title>
		<link>http://www.judithgreenwood.com/thinkonit/a-non-dairy-torta-fresh-plums-in-a-nut-crust-with-a-citrus-honey-glaze/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/a-non-dairy-torta-fresh-plums-in-a-nut-crust-with-a-citrus-honey-glaze/#comments</comments>
		<pubDate>Mon, 03 Sep 2007 09:22:13 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[kitchen stuff]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[plums]]></category>
		<category><![CDATA[tart]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/a-non-dairy-torta-fresh-plums-in-a-nut-crust-with-a-citrus-honey-glaze/</guid>
		<description><![CDATA[One of this weekend&#8217;s clients is lactose intolerant, so the meal had to be dairy free, other than fully ripened cheeses. That&#8217;s not as simple as you might think. Italian desserts, for example, largely do have milk, cream, butter, mascarpone or ricotta in them. I juggled some recipes to pull off this easy dessert that [...]]]></description>
		<wfw:commentRss>http://www.judithgreenwood.com/thinkonit/a-non-dairy-torta-fresh-plums-in-a-nut-crust-with-a-citrus-honey-glaze/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Plum tart with goat cheese &#8220;Torta di Susine e Formaggio di Capra&#8221; (from cooking class)</title>
		<link>http://www.judithgreenwood.com/thinkonit/torta-di-susine-e-formaggio-di-capra-from-cooking-class/</link>
		<comments>http://www.judithgreenwood.com/thinkonit/torta-di-susine-e-formaggio-di-capra-from-cooking-class/#comments</comments>
		<pubDate>Fri, 31 Aug 2007 07:03:39 +0000</pubDate>
		<dc:creator>Judith</dc:creator>
				<category><![CDATA[Dieting]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Italian food]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[cooking school]]></category>
		<category><![CDATA[cucina]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[fruit]]></category>
		<category><![CDATA[kitchen stuff]]></category>
		<category><![CDATA[plums]]></category>
		<category><![CDATA[tart]]></category>

		<guid isPermaLink="false">http://www.judithgreenwood.com/thinkonit/torta-di-susine-e-formaggio-di-capra-from-cooking-class/</guid>
		<description><![CDATA[This is a dessert that was adapted from a fig tart to use those slim, blue, frosted prune plums you find at the end of summer. You can make the pastry, which here is pasta brisé, or buy it at the grocery store or a bakery. Pastry for a tart pan, fitted into the pan, [...]]]></description>
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		<slash:comments>3</slash:comments>
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