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	<title>About Herbs &#187; times</title>
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	<link>http://aboutherbs.net</link>
	<description>All you want to know about herbs</description>
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		<item>
		<title>Bitter Herbs Salad &#8211; New York Times</title>
		<link>http://aboutherbs.net/bitter-herbs-salad-new-york-times/</link>
		<comments>http://aboutherbs.net/bitter-herbs-salad-new-york-times/#comments</comments>
		<pubDate>Mon, 02 Apr 2012 09:25:04 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[bitterness]]></category>
		<category><![CDATA[egypt-endive]]></category>
		<category><![CDATA[jews]]></category>
		<category><![CDATA[maror]]></category>
		<category><![CDATA[ritual-platters]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sephardic]]></category>
		<category><![CDATA[table-border]]></category>
		<category><![CDATA[the-bitterness]]></category>
		<category><![CDATA[the-maror]]></category>
		<category><![CDATA[times]]></category>

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		<description><![CDATA[ New York Times Bitter Herbs Salad New York Times Bitter herbs – the maror – are part of the Seder ritual, symbolizing the bitterness of slavery experienced by the Jews in Egypt. Endive, romaine and chicory (for which I&#39;ve substituted radicchio) are present on many Sephardic ritual platters, ...  <a href="http://aboutherbs.net/bitter-herbs-salad-new-york-times/">Continue reading</a>]]></description>
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		<title>Calamari With Herbs and Polenta &#8211; New York Times</title>
		<link>http://aboutherbs.net/calamari-with-herbs-and-polenta-new-york-times/</link>
		<comments>http://aboutherbs.net/calamari-with-herbs-and-polenta-new-york-times/#comments</comments>
		<pubDate>Fri, 24 Feb 2012 12:42:34 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[cup-cornmeal]]></category>
		<category><![CDATA[freshly]]></category>
		<category><![CDATA[ground-black]]></category>
		<category><![CDATA[olive-oil]]></category>
		<category><![CDATA[pepper-flakes]]></category>
		<category><![CDATA[polenta]]></category>
		<category><![CDATA[pounds-cleaned]]></category>
		<category><![CDATA[table-border]]></category>
		<category><![CDATA[teaspoon-red]]></category>
		<category><![CDATA[times]]></category>

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		<description><![CDATA[ Calamari With Herbs and Polenta New York Times FOR THE POLENTA: Salt to taste 1 cup cornmeal 2 tablespoons butter, optional Freshly ground black pepper FOR THE CALAMARI: 1 1/2 pounds cleaned squid Salt and pepper 4 tablespoons olive oil 3-4 garlic cloves, minced 1/8 teaspoon red pepper flakes, ... and more  <a href="http://aboutherbs.net/calamari-with-herbs-and-polenta-new-york-times/">Continue reading</a>]]></description>
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		<item>
		<title>News to use: Jennings Center schedules &#8216;Eating Green&#8217; &#8211; Leader Times</title>
		<link>http://aboutherbs.net/news-to-use-jennings-center-schedules-eating-green-leader-times/</link>
		<comments>http://aboutherbs.net/news-to-use-jennings-center-schedules-eating-green-leader-times/#comments</comments>
		<pubDate>Fri, 10 Feb 2012 18:30:23 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[green]]></category>
		<category><![CDATA[installment]]></category>
		<category><![CDATA[jennings]]></category>
		<category><![CDATA[leader]]></category>
		<category><![CDATA[leader-times]]></category>
		<category><![CDATA[prospect]]></category>
		<category><![CDATA[slippery]]></category>
		<category><![CDATA[table-border]]></category>
		<category><![CDATA[times]]></category>
		<category><![CDATA[will-gather]]></category>

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		<description><![CDATA[ News to use: Jennings Center schedules &#39;Eating Green&#39; Leader Times By Leader Times Jennings staff and local herb enthusiasts will gather from 9 am to noon Feb. 25 for "How About Herbs ," another installment of the "Eating Green" series at Jennings Environmental Education Center, 2951 Prospect Road, Slippery Rock.  <a href="http://aboutherbs.net/news-to-use-jennings-center-schedules-eating-green-leader-times/">Continue reading</a>]]></description>
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		</item>
		<item>
		<title>The Find: Orchid Grill &amp; Kabob &#8211; Los Angeles Times</title>
		<link>http://aboutherbs.net/the-find-orchid-grill-kabob-los-angeles-times/</link>
		<comments>http://aboutherbs.net/the-find-orchid-grill-kabob-los-angeles-times/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 12:27:35 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[103-road]]></category>
		<category><![CDATA[130-years]]></category>
		<category><![CDATA[angeles]]></category>
		<category><![CDATA[angeles-times]]></category>
		<category><![CDATA[celebrities]]></category>
		<category><![CDATA[photos]]></category>
		<category><![CDATA[pointless]]></category>
		<category><![CDATA[santa]]></category>
		<category><![CDATA[santa-monica]]></category>
		<category><![CDATA[times]]></category>

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		<description><![CDATA[ Los Angeles Times The Find: Orchid Grill &#038; Kabob Los Angeles Times Dishes at Orchid Grill &#038; Kabob in Tarzana include, clockwise from top left, zorba (stuffed grape leaves with rice and herbs ), fesenjan (ground walnuts in pomegranate sauce, served with chicken), ghormeh sabzi (parsley, leek, spinach and herbs sauteed ...  <a href="http://aboutherbs.net/the-find-orchid-grill-kabob-los-angeles-times/">Continue reading</a>]]></description>
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		</item>
		<item>
		<title>The herbal way of life &#8211; Nepali Times</title>
		<link>http://aboutherbs.net/the-herbal-way-of-life-nepali-times/</link>
		<comments>http://aboutherbs.net/the-herbal-way-of-life-nepali-times/#comments</comments>
		<pubDate>Thu, 22 Dec 2011 17:43:58 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[subscription]]></category>
		<category><![CDATA[terms]]></category>
		<category><![CDATA[times]]></category>
		<category><![CDATA[web-tracker]]></category>

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		<description><![CDATA[ Nepali Times The herbal way of life Nepali Times Today Wild Earth Nepal produces a wide range of handcrafted herbal goods such as soaps, massage oils, pillows, smudge sticks, and aromatic amulets. The products are sold to customers in over 30 countries including Shangri-La Hotels and Resorts, ...  <a href="http://aboutherbs.net/the-herbal-way-of-life-nepali-times/">Continue reading</a>]]></description>
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		</item>
		<item>
		<title>Draline Tong Herbs &#8211; New York Times</title>
		<link>http://aboutherbs.net/draline-tong-herbs-new-york-times/</link>
		<comments>http://aboutherbs.net/draline-tong-herbs-new-york-times/#comments</comments>
		<pubDate>Sat, 19 Nov 2011 15:55:33 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[ailments-ranging]]></category>
		<category><![CDATA[blood-pressure]]></category>
		<category><![CDATA[chinatown]]></category>
		<category><![CDATA[draline]]></category>
		<category><![CDATA[draline-tong]]></category>
		<category><![CDATA[from-high]]></category>
		<category><![CDATA[halloween]]></category>
		<category><![CDATA[spent-part]]></category>
		<category><![CDATA[table-border]]></category>
		<category><![CDATA[times]]></category>

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		<description><![CDATA[ New York Times Draline Tong Herbs New York Times Henry Lau, proprietor of Draline Tong Herbs in Oakland&#39;s Chinatown, spent part of Halloween waiting for customers. By LOUISE RAFKIN Since 1979, those with ailments ranging from high blood pressure to infertility visit Draline Tong Herbs in Oakland&#39;s .. <a href="http://aboutherbs.net/draline-tong-herbs-new-york-times/">Continue reading</a>]]></description>
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		<item>
		<title>Barley and Herb-Stuffed Vegetables &#8211; New York Times</title>
		<link>http://aboutherbs.net/barley-and-herb-stuffed-vegetables-new-york-times/</link>
		<comments>http://aboutherbs.net/barley-and-herb-stuffed-vegetables-new-york-times/#comments</comments>
		<pubDate>Tue, 30 Aug 2011 10:48:02 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[from-the-heat]]></category>
		<category><![CDATA[peppers]]></category>
		<category><![CDATA[the-barley]]></category>
		<category><![CDATA[the-peppers]]></category>
		<category><![CDATA[the-vegetables]]></category>
		<category><![CDATA[times]]></category>
		<category><![CDATA[vegetables]]></category>
		<category><![CDATA[water]]></category>

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		<description><![CDATA[ New York Times Barley and Herb -Stuffed Vegetables New York Times Remove from the heat, and stir in the herbs .  <a href="http://aboutherbs.net/barley-and-herb-stuffed-vegetables-new-york-times/">Continue reading</a>]]></description>
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		<title>The Ungarnished Truth &#8211; New York Times</title>
		<link>http://aboutherbs.net/the-ungarnished-truth-new-york-times/</link>
		<comments>http://aboutherbs.net/the-ungarnished-truth-new-york-times/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 18:50:38 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[acquaintance]]></category>
		<category><![CDATA[extent]]></category>
		<category><![CDATA[paula]]></category>
		<category><![CDATA[pesto-reached]]></category>
		<category><![CDATA[reached-the-shores]]></category>
		<category><![CDATA[shores]]></category>
		<category><![CDATA[the-extent]]></category>
		<category><![CDATA[the-shores]]></category>
		<category><![CDATA[times]]></category>
		<category><![CDATA[ungarnished]]></category>
		<category><![CDATA[very-few]]></category>

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		<description><![CDATA[ New York Times The Ungarnished Truth New York Times Before pesto reached the shores of America, every “fancy” dish in this country carried a sprig of parsley, and for all but a very few of us, that was the extent of our acquaintance with herbs . It was Paula Peck, author of the ...  <a href="http://aboutherbs.net/the-ungarnished-truth-new-york-times/">Continue reading</a>]]></description>
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		<item>
		<title>Herb-and-Olive Frittata &#8211; New York Times</title>
		<link>http://aboutherbs.net/herb-and-olive-frittata-new-york-times/</link>
		<comments>http://aboutherbs.net/herb-and-olive-frittata-new-york-times/#comments</comments>
		<pubDate>Wed, 10 Aug 2011 18:35:07 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[beat-together]]></category>
		<category><![CDATA[become-dry]]></category>
		<category><![CDATA[egg-mixture]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[frittata]]></category>
		<category><![CDATA[olive-frittata]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[pour-the-egg]]></category>
		<category><![CDATA[skillet]]></category>
		<category><![CDATA[some-salt]]></category>
		<category><![CDATA[table-border]]></category>
		<category><![CDATA[the-eggs]]></category>
		<category><![CDATA[the-olives]]></category>
		<category><![CDATA[times]]></category>

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		<description><![CDATA[ Herb -and-Olive Frittata New York Times Add the olives and herbs and cook, stirring occasionally, until they soften and become dry, 2 to 3 minutes. Meanwhile, beat together the eggs, milk, flour and some salt and pepper.  <a href="http://aboutherbs.net/herb-and-olive-frittata-new-york-times/">Continue reading</a>]]></description>
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		<title>Double Asparagus Vinaigrette &#8211; New York Times</title>
		<link>http://aboutherbs.net/double-asparagus-vinaigrette-new-york-times/</link>
		<comments>http://aboutherbs.net/double-asparagus-vinaigrette-new-york-times/#comments</comments>
		<pubDate>Tue, 17 May 2011 14:39:09 +0000</pubDate>
		<dc:creator></dc:creator>
				<category><![CDATA[Herbs in the News]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[blender-or-food]]></category>
		<category><![CDATA[cup-water]]></category>
		<category><![CDATA[double-asparagus]]></category>
		<category><![CDATA[ice-cubes]]></category>
		<category><![CDATA[newark]]></category>
		<category><![CDATA[newark-advocate]]></category>
		<category><![CDATA[news-articles]]></category>
		<category><![CDATA[table-border]]></category>
		<category><![CDATA[times]]></category>
		<category><![CDATA[week]]></category>
		<category><![CDATA[your-week]]></category>

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		<description><![CDATA[ Double Asparagus Vinaigrette New York Times Add tarragon and parsley and continue cooking just until the herbs are bright green, about 1 minute. Drain. 2 <a href="http://aboutherbs.net/double-asparagus-vinaigrette-new-york-times/">Continue reading</a>]]></description>
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