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	<title>KimSunee.com &#187; France</title>
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	<link>http://kimsunee.com/blog</link>
	<description>Musings on travel and food from the author of Trail of Crumbs.</description>
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		<title>Thinking of Oysters</title>
		<link>http://kimsunee.com/blog/2010/11/oysters/</link>
		<comments>http://kimsunee.com/blog/2010/11/oysters/#comments</comments>
		<pubDate>Mon, 29 Nov 2010 00:28:40 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Paris]]></category>
		<category><![CDATA[alaska oysters]]></category>
		<category><![CDATA[cancale]]></category>
		<category><![CDATA[le baron rouge]]></category>
		<category><![CDATA[le comptoir du relais]]></category>
		<category><![CDATA[mfk fisher]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[paris]]></category>
		<category><![CDATA[robb walsh]]></category>
		<category><![CDATA[rowan jacobsen]]></category>
		<category><![CDATA[rowan jacobson]]></category>
		<category><![CDATA[totten virginica]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=2318</guid>
		<description><![CDATA[It&#8217;s no secret that I love oysters&#8211;fresh and cold, raw on the half shell with just a squeeze of lemon. The more they taste of the ocean the better. I grew up eating Gulf oysters&#8211;raw, in stews, fried and piled high onto French bread, or charbroiled. Ten years in France had me favoring Belons and [...]]]></description>
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		<slash:comments>11</slash:comments>
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		<title>La Pissaladière, Mon Amour</title>
		<link>http://kimsunee.com/blog/2009/08/la-pissaladiere-caramelized-onion-tart-mon-amour/</link>
		<comments>http://kimsunee.com/blog/2009/08/la-pissaladiere-caramelized-onion-tart-mon-amour/#comments</comments>
		<pubDate>Tue, 18 Aug 2009 21:15:44 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[Nice]]></category>
		<category><![CDATA[onion tat]]></category>
		<category><![CDATA[onions]]></category>
		<category><![CDATA[pissaladiere]]></category>
		<category><![CDATA[recipe]]></category>

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		<description><![CDATA[This beautiful sticky onion treat always brings me back to my student days at the University of Nice. I rented an apartment with a Swede, a Dane, and a German&#8211;all guys with big appetites who took turns cooking&#8230;mashed potatoes, jars of pickled herring, and more potatoes with mustard or other condiments. I grew up on [...]]]></description>
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		<slash:comments>10</slash:comments>
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		<title>Au Revoir American Masala</title>
		<link>http://kimsunee.com/blog/2009/07/au-revoir-american-masala/</link>
		<comments>http://kimsunee.com/blog/2009/07/au-revoir-american-masala/#comments</comments>
		<pubDate>Mon, 20 Jul 2009 13:38:07 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Books]]></category>
		<category><![CDATA[food and travel]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[American Masala]]></category>
		<category><![CDATA[Lillet Blanc]]></category>
		<category><![CDATA[NY]]></category>
		<category><![CDATA[peaches]]></category>
		<category><![CDATA[recipe]]></category>

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		<description><![CDATA[Am leaving the farm and decided to poach some peaches in Lillet Blanc to leave as a gift to my hosts, Charlie and Suvir. This recipe is the first in TRAIL OF CRUMBS. I love the pairing of Lillet Blanc with fresh lemon verbena. Basil or lemon thyme would be just as good.]]></description>
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		<slash:comments>4</slash:comments>
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		<title>French Kids and Food: la joie totale</title>
		<link>http://kimsunee.com/blog/2009/06/french-kids-and-food/</link>
		<comments>http://kimsunee.com/blog/2009/06/french-kids-and-food/#comments</comments>
		<pubDate>Fri, 05 Jun 2009 03:53:46 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[food and travel]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[kids and food]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1144</guid>
		<description><![CDATA[See more photos and become a fan on the Trail of Crumbs Facebook fan page]]></description>
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		<slash:comments>0</slash:comments>
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		<title>French Cheese: le vacherin Mont d&#8217;Or, je t&#8217;aime</title>
		<link>http://kimsunee.com/blog/2008/11/french-cheese-le-vacherin-mont-dor-je-taime/</link>
		<comments>http://kimsunee.com/blog/2008/11/french-cheese-le-vacherin-mont-dor-je-taime/#comments</comments>
		<pubDate>Wed, 26 Nov 2008 09:08:00 +0000</pubDate>
		<dc:creator>kim</dc:creator>
				<category><![CDATA[Food]]></category>
		<category><![CDATA[France]]></category>
		<category><![CDATA[Paris]]></category>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=458</guid>
		<description><![CDATA[I love being in France this time of year when my favorite winter cheese is in season. (The Mont d&#8217;Or is best at room temperature served up with a spoon.) It&#8217;s also the time to celebrate Belon oysters and Tarte Tatin, clementines and chestnuts, marrons glacés and nougat glacé and salted caramel apples. Champagne, meslcun, [...]]]></description>
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		<slash:comments>2</slash:comments>
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