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	<title>Blue Cooks. &#187; Random Thoughts</title>
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	<description>and cleans. and dances and sings.  sometimes all at the same time.</description>
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		<title>How to Cook Bacon Naked</title>
		<link>http://bluecooks.com/?p=1199</link>
		<comments>http://bluecooks.com/?p=1199#comments</comments>
		<pubDate>Thu, 12 Sep 2013 19:47:06 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Breakfast]]></category>
		<category><![CDATA[Random Thoughts]]></category>

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		<description><![CDATA[Yes, you read that right.  It is possible to cook bacon naked and better yet &#8211; do it SAFELY without putting the beans and franks and texas melons at risk.  It just so happens that it&#8217;s also the best method possible to cook delicious perfect fuss-free bacon.  Party naked! Ingredients: Thick sliced bacon &#8211; you&#8217;re [...]]]></description>
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		<title>Cooking with Blue</title>
		<link>http://bluecooks.com/?p=670</link>
		<comments>http://bluecooks.com/?p=670#comments</comments>
		<pubDate>Tue, 29 Sep 2009 19:40:48 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Random Thoughts]]></category>

		<guid isPermaLink="false">http://bluecooks.com/?p=670</guid>
		<description><![CDATA[From the time she could walk, Blue would beg to help me cook. She&#8217;d climb up on a little stool in our tiny kitchen and break the eggs, stir the dish, put her hands in the pie dough, and generally do everything she saw me do. There&#8217;s a timeless bond that develops when you cook [...]]]></description>
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		<title>Jammin&#8217; Jelly Tips</title>
		<link>http://bluecooks.com/?p=563</link>
		<comments>http://bluecooks.com/?p=563#comments</comments>
		<pubDate>Mon, 28 Sep 2009 15:29:54 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Jelly]]></category>
		<category><![CDATA[Random Thoughts]]></category>

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		<description><![CDATA[Every year I make jelly for Christmas, and I gift friends and family with it.  I have done this for so many years that there is no question on whether I will make it or not each year; my family just knows that I will.  Making jelly is an expression of the love in my [...]]]></description>
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		<title>Things your Grandmother never told you</title>
		<link>http://bluecooks.com/?p=505</link>
		<comments>http://bluecooks.com/?p=505#comments</comments>
		<pubDate>Sun, 27 Sep 2009 18:35:13 +0000</pubDate>
		<dc:creator>sue</dc:creator>
				<category><![CDATA[Random Thoughts]]></category>

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		<description><![CDATA[**Toast oats for 15 minutes on a cookie sheet in 350 degree oven for an enhanced cookie flavor. **Bake the turkey or chicken breast down for juicier white meat. **Drain cooked vegetables soon after cooking so they remain crisp, not soggy. Save water for soup stock. **Add hot milk while mashing potatoes; cold milk makes [...]]]></description>
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		<title>What in the world should I cook tonight?</title>
		<link>http://bluecooks.com/?p=380</link>
		<comments>http://bluecooks.com/?p=380#comments</comments>
		<pubDate>Sun, 30 Aug 2009 23:27:26 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Hatch Green Chiles]]></category>
		<category><![CDATA[Random Thoughts]]></category>

		<guid isPermaLink="false">http://bluecooks.com/?p=380</guid>
		<description><![CDATA[I picked up my annual 40 lbs. of Hatch Green Chiles yesterday.  Hot, not mild,  por supuesto.  THANK GOD!  I ran out about a month ago, it was a very sad day.  Took them home and froze them with loving care, we’ll be enjoying these all year.  Por supresto I had to make something with [...]]]></description>
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		<title>About Thai Green Curry</title>
		<link>http://bluecooks.com/?p=295</link>
		<comments>http://bluecooks.com/?p=295#comments</comments>
		<pubDate>Mon, 20 Apr 2009 17:22:40 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Asian]]></category>
		<category><![CDATA[Random Thoughts]]></category>

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		<description><![CDATA[ It stands to reason that I love green curry since the main ingredient in green curry paste is green chiles.  I&#8217;m so predictable. Thai green curry is a flavor explosion in your mouth!  On top of that it is a very quick and easy meal to put together, perfect for weeknights.  You can start some [...]]]></description>
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		<title>Ode to Hatch Green Chiles</title>
		<link>http://bluecooks.com/?p=240</link>
		<comments>http://bluecooks.com/?p=240#comments</comments>
		<pubDate>Thu, 16 Apr 2009 16:17:35 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Hatch Green Chiles]]></category>
		<category><![CDATA[Random Thoughts]]></category>

		<guid isPermaLink="false">http://bluecooks.com/?p=240</guid>
		<description><![CDATA[Hatch green chile of mine,  you are so divine Grown in Hatch, New Mexico, by way of a vine. You&#8217;re planted in Spring, and harvested in Fall To find you at harvest, if I had to, I&#8217;d crawl. You grace my enchiladas, queso and salsa My soups and pasta; lots of dishes in mi casa. [...]]]></description>
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		<title>White Pepper 101</title>
		<link>http://bluecooks.com/?p=231</link>
		<comments>http://bluecooks.com/?p=231#comments</comments>
		<pubDate>Wed, 15 Apr 2009 20:47:22 +0000</pubDate>
		<dc:creator>blue</dc:creator>
				<category><![CDATA[Random Thoughts]]></category>

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		<description><![CDATA[In many dishes, black and white pepper go hand in hand (much like my beloved Beans and Cornbread). If you search on the internet you will find varying descriptions of white pepper. Generally it is considered to be milder than black pepper, and for the most part this is true, but white pepper tastes a [...]]]></description>
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