<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>KimSunee.com &#187; France</title>
	<atom:link href="http://kimsunee.com/blog/category/france/feed/" rel="self" type="application/rss+xml" />
	<link>http://kimsunee.com/blog</link>
	<description>Musings on travel and food from the author of Trail of Crumbs.</description>
	<lastBuildDate>Fri, 30 Jul 2010 16:27:06 +0000</lastBuildDate>
	<generator>http://wordpress.org/?v=1164</generator>
	<language>en</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
			<item>
		<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>

		<guid isPermaLink="false">http://kimsunee.com/blog/?p=1272</guid>
		<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 [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2009/08/la-pissaladiere-caramelized-onion-tart-mon-amour/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<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[France]]></category>
		<category><![CDATA[food and travel]]></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>

		<guid isPermaLink="false">http://kimsunee.com/blog/2009/07/au-revoir-american-masala/</guid>
		<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>
		<wfw:commentRss>http://kimsunee.com/blog/2009/07/au-revoir-american-masala/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<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[France]]></category>
		<category><![CDATA[food and travel]]></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>
		<wfw:commentRss>http://kimsunee.com/blog/2009/06/french-kids-and-food/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<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, [...]]]></description>
		<wfw:commentRss>http://kimsunee.com/blog/2008/11/french-cheese-le-vacherin-mont-dor-je-taime/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
	</channel>
</rss>
