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	<title>carolegbert &#187; gift</title>
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	<link>http://www.carolegbert.com</link>
	<description>musing on food &#38; cooking from a vermont kitchen</description>
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		<title>Gift from the Kitchen #6 &#8211; Spicy Hot Chocolate Spoons</title>
		<link>http://www.carolegbert.com/gift-from-the-kitchen-6-spicy-hot-chocolate-spoons</link>
		<comments>http://www.carolegbert.com/gift-from-the-kitchen-6-spicy-hot-chocolate-spoons#comments</comments>
		<pubDate>Thu, 17 Dec 2009 14:50:26 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[beverage]]></category>
		<category><![CDATA[gift]]></category>
		<category><![CDATA[sweet]]></category>
		<category><![CDATA[chocolate]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1497</guid>
		<description><![CDATA[Hot chocolate spoons were the final creation to come from my kitchen this week. Here’s how I made them: Spicy Hot Chocolate Spoons I used a double boiler to melt eight ounces of semi-sweet chocolate over simmering water. While the chocolate melted, I sifted together a quarter of a cup of cocoa powder, half a [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Gift from the Kitchen #4 &#8211; Chocolate Turtles</title>
		<link>http://www.carolegbert.com/chocolate-turtles-gift-from-the-kitchen-4</link>
		<comments>http://www.carolegbert.com/chocolate-turtles-gift-from-the-kitchen-4#comments</comments>
		<pubDate>Tue, 15 Dec 2009 00:25:58 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[candy]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[gift]]></category>
		<category><![CDATA[caramel]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[pecan]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1272</guid>
		<description><![CDATA[Chocolate Turtles I arranged the pecans to make the legs and head of thirty turtles on a couple of cookie sheets lined with parchment paper. Making the caramel is fussy work. I stirred constantly and paid close attention so that the caramel didn’t scorch. I combined one cup of sugar, two thirds of a cup [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Gift from the Kitchen #3 &#8211; Preserved Lemons</title>
		<link>http://www.carolegbert.com/your-title-here</link>
		<comments>http://www.carolegbert.com/your-title-here#comments</comments>
		<pubDate>Sat, 12 Dec 2009 22:33:11 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[gift]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[lemon]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1474</guid>
		<description><![CDATA[Preserved Lemons I washed four lemons and quartered them lengthwise, leaving the pieces attached at the bottom. I spread them open, removed the seeds and rubbed a tablespoon of kosher salt into the center of each lemon. I packed the lemons into a jar, covered it tightly and put it into the refrigerator. After three [...]]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Gift from the Kitchen #2 &#8211; Lemon Rosemary Relish</title>
		<link>http://www.carolegbert.com/gift-form-the-kitchen-2-lemon-rosemary-relish</link>
		<comments>http://www.carolegbert.com/gift-form-the-kitchen-2-lemon-rosemary-relish#comments</comments>
		<pubDate>Fri, 11 Dec 2009 15:27:53 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[gift]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[sauce]]></category>
		<category><![CDATA[savory]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[rosemary]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1460</guid>
		<description><![CDATA[Lemon Rosemary Relish I used a vegetable peeler to trim the zest from three scrubbed lemons and then cut the zest into fine julienne. To get rid of the bitter taste, I soaked the zest in boiling water while I prepared the lemons by first removing the white pith and seeds and then cutting the [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Gift from the Kitchen #1 &#8211; Blueberry Lemon Marmalade</title>
		<link>http://www.carolegbert.com/gifts-from-the-kitchen-1-blueberry-lemon-marmalade</link>
		<comments>http://www.carolegbert.com/gifts-from-the-kitchen-1-blueberry-lemon-marmalade#comments</comments>
		<pubDate>Thu, 10 Dec 2009 13:54:19 +0000</pubDate>
		<dc:creator>Carol</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[gift]]></category>
		<category><![CDATA[preserves]]></category>
		<category><![CDATA[blueberry]]></category>
		<category><![CDATA[lemon]]></category>
		<category><![CDATA[marmalade]]></category>

		<guid isPermaLink="false">http://www.carolegbert.com/?p=1446</guid>
		<description><![CDATA[Blueberry Lemon Marmalade I used a vegetable brush to scrub four lemons before I cut them in half and removed the seeds. I used my sharpest knife to cut the lemons, including the peel, into very thin slices to make two cups of fruit and juice. I put the fruit and juice and six cups [...]]]></description>
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		<slash:comments>2</slash:comments>
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