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	<title>A Thought For Food</title>
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	<description>where ideas are brought to simmer</description>
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		<title>Food + Travel: The Palace of Venaria + Dolce Stil Novo (Italy)</title>
		<link>http://www.athoughtforfood.net/2012/05/food-travel-the-palace-of-venaria-dolce-stil-novo-italy/</link>
		<comments>http://www.athoughtforfood.net/2012/05/food-travel-the-palace-of-venaria-dolce-stil-novo-italy/#comments</comments>
		<pubDate>Tue, 15 May 2012 18:00:22 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Italy]]></category>
		<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Travel]]></category>
		<category><![CDATA[Travel Photography]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=6122</guid>
		<description><![CDATA[On the outskirts of Torino, Italy, within a 20 minute drive of the center of the city, there is a stunning property called The Palace of Venaria.  The palace, which was built in the 17th Century, was originally constructed as a royal residence and hunting lodge.  During Napoleon&#8217;s reign, it was turned into a training [...]]]></description>
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		<slash:comments>15</slash:comments>
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		<title>Pesto-Coated Carrot and Parsnip Fettucini</title>
		<link>http://www.athoughtforfood.net/2012/05/pesto-coated-carrot-and-parsnip-fettucini/</link>
		<comments>http://www.athoughtforfood.net/2012/05/pesto-coated-carrot-and-parsnip-fettucini/#comments</comments>
		<pubDate>Fri, 11 May 2012 11:56:07 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Raw]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=5930</guid>
		<description><![CDATA[Every time I look at that picture, I think, &#8220;Wow, you could really fool someone into believing that it&#8217;s a big bowl of pasta.&#8221;  Sure, there are the uneven ends that make it look a bit funky, but if you aren&#8217;t paying attention, you could be tricked. In fact, that there is just a bunch of [...]]]></description>
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		<slash:comments>30</slash:comments>
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		<title>Food and Travel: Torino, Italy + Porta Palazzo</title>
		<link>http://www.athoughtforfood.net/2012/05/food-and-travel-torino-italy-porta-palazzo/</link>
		<comments>http://www.athoughtforfood.net/2012/05/food-and-travel-torino-italy-porta-palazzo/#comments</comments>
		<pubDate>Mon, 07 May 2012 21:00:23 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Italian]]></category>
		<category><![CDATA[Italy]]></category>
		<category><![CDATA[Market]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Travel Photography]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=6061</guid>
		<description><![CDATA[The city of Torino, the capital of the Piedmont region, lies in the northwest corner of Italy.  As of 2009, there were just under a million residents, with even more in the suburbs.  There are countless museums (something I admire about European cities) and piazzas to explore and each block has at least three cafes [...]]]></description>
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		<slash:comments>44</slash:comments>
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		<title>Cinnamon-Chocolate Scones and a KitchenAid Food Processor Giveaway</title>
		<link>http://www.athoughtforfood.net/2012/05/cinnamo-chocolate-scones-and-a-kitchenaid-food-processor-giveaway/</link>
		<comments>http://www.athoughtforfood.net/2012/05/cinnamo-chocolate-scones-and-a-kitchenaid-food-processor-giveaway/#comments</comments>
		<pubDate>Fri, 04 May 2012 04:01:23 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Bake]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Chocolate]]></category>
		<category><![CDATA[Cinnamon]]></category>
		<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Scones]]></category>
		<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=5869</guid>
		<description><![CDATA[The books I fondly remember from my childhood were all set in London or the English countryside.  My mother would read these to me, unleashing her best British accent, and when we came across words or phrases that were unfamiliar to us (&#8220;spotted dick,&#8221; for example) we&#8217;d research each one.  These stories always left me [...]]]></description>
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		<slash:comments>1068</slash:comments>
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		<title>Recipe: Spring Risotto (Gluten-Free)</title>
		<link>http://www.athoughtforfood.net/2012/04/recipe-spring-risotto-gluten-free/</link>
		<comments>http://www.athoughtforfood.net/2012/04/recipe-spring-risotto-gluten-free/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 20:00:58 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Dinner]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Produce]]></category>
		<category><![CDATA[Risotto]]></category>
		<category><![CDATA[Seasonal]]></category>
		<category><![CDATA[Vegetables]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=5791</guid>
		<description><![CDATA[The weather here in New England seems to have mellowed out a bit.  Over the last few weeks, we&#8217;ve experienced roller coaster fluctuations in temperatures.  One day, it&#8217;s in the 80s; the next, the 50s.   But, as I mentioned, I think things have calmed down and we can fully embrace the new season and [...]]]></description>
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		<slash:comments>35</slash:comments>
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		<title>Recipe: Tequila-Spiked Guacamole</title>
		<link>http://www.athoughtforfood.net/2012/04/recipe-tequila-spiked-guacamole/</link>
		<comments>http://www.athoughtforfood.net/2012/04/recipe-tequila-spiked-guacamole/#comments</comments>
		<pubDate>Tue, 24 Apr 2012 20:30:14 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Avocado]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[Vegetarian]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=5862</guid>
		<description><![CDATA[There are things that make me wish I lived in California.  You may think it&#8217;s the weather, but that&#8217;s not it.  I actually enjoy the seasons here in New England and I find something charming in having a holiday season with a couple inches of snow on the ground (which, oddly enough, we didn&#8217;t experience [...]]]></description>
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		<slash:comments>54</slash:comments>
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		<title>Silent Sunday: Staff Meal Food Truck</title>
		<link>http://www.athoughtforfood.net/2012/04/silent-sunday-staff-meal-food-truck/</link>
		<comments>http://www.athoughtforfood.net/2012/04/silent-sunday-staff-meal-food-truck/#comments</comments>
		<pubDate>Sun, 22 Apr 2012 04:01:06 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Boston]]></category>
		<category><![CDATA[Food]]></category>
		<category><![CDATA[Food Truck]]></category>
		<category><![CDATA[Meat]]></category>
		<category><![CDATA[Tacos]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=5789</guid>
		<description><![CDATA[I first stumbled across the Staff Meal Food Truck last summer.  It was after Eric and I had gorged ourselves at SOWA, where we ate banh mi sandwiches and shared some ice cream.  We decided it would be good for us to walk a bit and so we strolled over towards the Boston Public Library. [...]]]></description>
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		<slash:comments>22</slash:comments>
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		<title>Recipe: Boston Cream Pie (Gluten-Free)</title>
		<link>http://www.athoughtforfood.net/2012/04/recipe-boston-cream-pie-gluten-free/</link>
		<comments>http://www.athoughtforfood.net/2012/04/recipe-boston-cream-pie-gluten-free/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 21:54:13 +0000</pubDate>
		<dc:creator>Brian @ A Thought For Food</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://www.athoughtforfood.net/?p=5732</guid>
		<description><![CDATA[Our kitchen looks like a scene from Worst Cooks in America: flour coats the side of our black KitchenAid stand mixer, droplets of melted chocolate polka-dot the counter top,  egg shells litter the sink.  There&#8217;s nothing I can do to prevent this&#8230; if I decide to make a cake, without fail, disaster will ensue.  I&#8217;m [...]]]></description>
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		<slash:comments>45</slash:comments>
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