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	<title>Camont: Kate Hill&#039;s Gascon Kitchen</title>
	<link>http://kitchen-at-camont.com</link>
	<description>Teaching about good food in Southwest France</description>
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		<title>Synchronized Cooking- the new Olympic sport?</title>
		<description><![CDATA[I imagine fireflies pulsing in rhythm in a tree in some remote forest. Then a school of little silver fish darting left in unison, then blinking silver right. A flock of seabirds part the clouds in graceful aerial hijinks. Although I ranted  about the predictable trending trend a couple of weeks ago, I must give homage to [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/31/synchronized-cooking-the-new-olympic-sport/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=synchronized-cooking-the-new-olympic-sport</link>
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		<title>Inspired Cooking- a January lunch menu</title>
		<description><![CDATA[Cooking. Cooking in France. Cooking in Gascony, France. What inspires you to cook? A recipe? A photograph in a cookbook? A blog post? Here at Camont, I look around my Gascon world for the everyday inspiration that has fueled generations of good Gascon cooks. This month&#8217;s inspiration? Muddy farmyards clucking with fat hens and fatter ducks, fields [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/27/inspired-cookin/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=inspired-cookin</link>
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		<title>MAGYC Pies at Camont</title>
		<description><![CDATA[There are pies and there are PIES. There is magic and there is MAGYC. And yes, this is a bonafide, real, authentic MAGYC PIE. Over the years, I have dabbled in savoury pies as the visual and gustatory homage to Monsieur Monet&#8217;s painted pies here, here and here, of course! But this week as Fran and [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/20/magyc-pies-at-camont/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=magyc-pies-at-camont</link>
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		<title>here chick, chick, chick&#8230;  they&#8217;ve flown the coop!</title>
		<description><![CDATA[The mother hen in me is clucking around the Internet, pecking over at Twitter, and flying over the Wire as my SAF chicklets leave their nest for the first time to work in real life farms and butcher shops across the UK and here in France. Here in France over at the Chapolard farm, Matt joins newly [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/17/here-chick-chick-chick-theyve-flown-the-coop/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=here-chick-chick-chick-theyve-flown-the-coop</link>
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		<title>What goes around comes around, again and again&#8230; New trends for 2012</title>
		<description><![CDATA[A couple of years ago someone, some too-clever-for-their-own-good someone, declared bacon was out&#8230; and that in the coming year pork belly was in. That set me off. It&#8217;s been cupcakes in and in and in and then- pies at last. In. Pickling came in and smoking went  out. Butchery, charcuterie, and brewing are in, in, [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/09/new-trends-for-2012/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=new-trends-for-2012</link>
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		<title>Charcutepalooza Grand Prize Winner- acookblog.com&#8217;s Peter Barrett</title>
		<description><![CDATA[Bravo. Bravo, Bravo, Bravo to you all! And especially to Peter Barrett, the persistently innovative, mouthwatering edgy talent from cookblog who swept the votes to become the Grand Prize Winner of the &#8216;Year of Meat&#8217; called Charcutepalooza. Peter&#8217;s contemporary tastes on traditional charcuterie reflects a new look at the oldways of curing and cooking we are discovering across [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/07/charcutepalooza-grand-prize-winner-acookblog-coms-peter-barrett/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=charcutepalooza-grand-prize-winner-acookblog-coms-peter-barrett</link>
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		<title>Bridging the year&#8230;</title>
		<description><![CDATA[Welcome to my favorite bridge- the one I cross to go to the market weekly in Gascony, the bridge over the Baïse at Nerac. This isn&#8217;t the usual view. Usually I am looking at Henri IV&#8217;s chateau or the medieval bridge leading to Petit Nerac. But this day, one day at the end of 2011, [...]]]></description>
		<link>http://kitchen-at-camont.com/2012/01/03/bridging-the-year/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=bridging-the-year</link>
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		<title>Christmas Memories like a forgotten Italian Cookie: Chickpea &amp; Chocolate</title>
		<description><![CDATA[&#160; Mom is fussing in the kitchen. My dynamo-of-an-87-year-old-larger-than-life Mom. Not cooking really but fussing all the same for her two straying daughters returned home for the holidays. Plagued by that out of body experience that flying always engenders, I quake as Mom pulls a clip of papers off the refrigerator door and starts talking about her mom&#8217;s Christmas [...]]]></description>
		<link>http://kitchen-at-camont.com/2011/12/25/christmas-memories-like-a-forgotten-italian-cookie-chickpea-chocolate/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=christmas-memories-like-a-forgotten-italian-cookie-chickpea-chocolate</link>
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		<title>Chickpea &amp; Chocolate Italian Christmas Cookie Filling</title>
		<description><![CDATA[Cookie Filling  1 small jar of grape jelly 2 cans of chick peas 1/2 quart of wine 1 lb. of walnuts chopped 1 orange grated 1 large Hershey bar 3 cups of sugar Mash chick peas Pour Wine *and everything else boils. cook 3/4 hour to an hour. Turn it off. Let it sit 1/2 [...]]]></description>
		<link>http://kitchen-at-camont.com/2011/12/25/chickpea-chocolate-italian-christmas-cookie-filling/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=chickpea-chocolate-italian-christmas-cookie-filling</link>
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		<title>A Wild Wednesday @ Welbeck- I heart Hank Shaw.</title>
		<description><![CDATA[&#8220;&#8230;and every time I “dress” game — such a pleasant euphemism, that — I marvel at how fast my mind toggles from hunter to butcher to cook.&#8221;   Hank Shaw I love Hank Shaw. When Hank pops up on my radar screen- on twitter, in a book review, on his very fine award-winning website- http://honest-food.net/, I take notice. He [...]]]></description>
		<link>http://kitchen-at-camont.com/2011/12/15/a-wild-wednesday-welbeck-i-heart-hank-shaw/?utm_source=rss&#038;utm_medium=rss&#038;utm_campaign=a-wild-wednesday-welbeck-i-heart-hank-shaw</link>
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