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	<title>KimSunee.com</title>
	<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>Hebrew Language Edition of Trail of Crumbs: Hunger, Love, and the Search for Home</title>
		<description><![CDATA[This is a day of thanks: to the dedication of my agent, Joy Tutela, of the David Black Literary Agency who helped me get my book proposal into the hands of the talented and dedicated team at Grand Central. I was also so so fortunate to work with the brilliant AMY EINHORN (now of Amy [...]]]></description>
		<link>http://kimsunee.com/blog/2010/08/hebrew-language-edition-of-trail-of-crumbs-hunger-love-and-the-search-for-home/</link>
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		<title>Peaches and Lemon Verbena</title>
		<description><![CDATA[There&#8217;s nothing better than eating peaches out of hand, and slurping the rundown juices from your fingers and wrists. If you want to serve otherwise, peel and slice, then infuse fresh lemon verbena leaves in a simple syrup of sugar and water cooked down til syrupy. Pour over the peaches and add a few more [...]]]></description>
		<link>http://kimsunee.com/blog/2010/08/peaches-and-lemon-verbea/</link>
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		<title>Guest Post by Dan Schumacher: Sweet, Tart Strawberry Ice Cream</title>
		<description><![CDATA[Crazy ice cream flavors have their place, just not in my kitchen. I can&#8217;t say I don&#8217;t enjoy a scoop of Ben &#038; Jerry&#8217;s Fossil Fuel now and then but when I started making ice cream last year, I wanted to take pure, natural flavors and let them shine in new and interesting combinations. Buttermilk, [...]]]></description>
		<link>http://kimsunee.com/blog/2010/07/guest-post-sweet-tart-strawberry-ice-cream/</link>
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		<title>Under the Tuscan Sun: 65 pizzas, 75 guests, and 2 tired pizzaioli</title>
		<description><![CDATA[As we prep for the celebratory Pizza Party (to celebrate 20 years of Frances and Ed in Cortona), I find myself in the kitchen with a sweet Italian man named Ivan and his robust and big-hearted mother, Domenica, who live just up the gravel road at the “House of the Sun.” Together, we make pizza [...]]]></description>
		<link>http://kimsunee.com/blog/2010/07/65-pizzas-75-guests-and-2-tired-pizzaioli/</link>
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		<title>La Bella Porchetta: the Tuscan Sun Party Continues&#8230;</title>
		<description><![CDATA[As if we didn&#8217;t have enough food with 65 pizzas, endless bottles of wine, and a cake to feed 50 or more, Frances ordered up a whole porchetta from a friend who has a porchetta truck at the Saturday market in Cortona and also in the Porta Colonia parking lot every Wednesday p.m. . The [...]]]></description>
		<link>http://kimsunee.com/blog/2010/07/la-bella-porchetta-the-tuscan-sun-party-continues/</link>
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		<title>Parma Day 2</title>
		<description><![CDATA[The Osteria La Maesta in Emilia-Romagna is a lovely family-run open-air eatery where the good life is made of simple, delicious bites and a bottle of Malvasia seco frizzante. Addictive fried puffs of dough called Torta Fritta&#8230;]]></description>
		<link>http://kimsunee.com/blog/2010/06/parma-day-2/</link>
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		<title>Parma : Ghirardi Onesto producer of Prosciutto di Parma</title>
		<description><![CDATA[I was lucky enough to spend the morning inside the Ghirardi Onesto production facility in Langhiarano as a guest of the Consorzio del prosciutto di Parma where, along with Elissa Altman and Rowan Jacobsen, we watched Paolo, the production manager, show us everything from salting the hams to showering (the hams) to testing with a [...]]]></description>
		<link>http://kimsunee.com/blog/2010/06/parma/</link>
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		<title>le club sandwich Italiano</title>
		<description><![CDATA[Not only did Chef Rossetti pull out all the stops, he also has a tattoo of the prosciutto di Parma crown&#8230;on his thigh. He showed it to me on his iphone but would not let me get a photo.]]></description>
		<link>http://kimsunee.com/blog/2010/06/le-club-sandwich-italiano/</link>
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		<title>Summer, Lucini, and the Essence of Amalfi&#8230;</title>
		<description><![CDATA[I&#8217;ve been working all week with talented (and hungry) writers in Seaside, FL at the Floating Island Writers&#8217; Workshop. Aside from my editing duties and acting as Camp Director, I&#8217;ve been making sure all are well fed. We&#8217;ve been able to appreciate fresh local Gulf seafood from Goatfeathers; thankfully, this part of the Gulf hasn&#8217;t [...]]]></description>
		<link>http://kimsunee.com/blog/2010/06/summer-lucini-and-amalfi-lemons/</link>
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		<title>Afternoon Snack: Chivda, Indian Peanut Trail Mix</title>
		<description><![CDATA[Suvir Saran decided to toast up some chivda, &#8220;Indian Trail Mix&#8221; for our book signing at Sundog Books later this afternoon. Thanks to the NATIONAL PEANUT BOARD, we were spoiled with treats&#8211;everything from travel peanut butter snacks to delicious ROYAL OAK Peanut Brittle, a favorite of the participating writers. As he searches for spices, I [...]]]></description>
		<link>http://kimsunee.com/blog/2010/05/afternoon-snack-chivda-indian-peanut-trail-mix/</link>
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