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	<title>The Tomato Knife</title>
	<link>http://thetomatoknife.com</link>
	<description>From Culture to Cooking: Discovering Life in France</description>
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		<title>Jamie&#8217;s Italian, Oxford (Restaurant Review)</title>
		<description><![CDATA[When traveling, you sometimes stumble upon the best places to eat without even trying. This was our case with Jamie Oliver’s Italian restaurant on the corner of George and Gloucester Streets in Oxford. Moseying along, we noticed a long line of people coming out of this one particular restaurant – must be good, we thought. [...]]]></description>
		<link>http://thetomatoknife.com/2010/07/jamies-italian-oxford-restaurant-review/</link>
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		<title>Farmers&#8217; Markets at Gloucester Green (Oxford)</title>
		<description><![CDATA[This week, I checked out the two farmers&#8217; markets at Gloucester Green in central Oxford. Gloucester Green is a square surrounded by several stores, restaurants and some great coffee shops (Combibos Coffee and Caffe Nero both have excellent lattes). Located between Beaumont, St. George and Walton Streets, it comes alive during market times. Both markets [...]]]></description>
		<link>http://thetomatoknife.com/2010/07/farmers-markets-at-gloucester-green-oxford/</link>
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		<title>Oxford Blue and Marksbury Cheddar</title>
		<description><![CDATA[It’s the Quatorze Juillet back in France. A good day to write about cheese, no? I haven’t been in Oxford very long, but I’ve already noticed quite an admiration for France – in culinary terms at any rate. Walk down the streets in the city center and you’ll come across many French-style bakeries selling croissants, [...]]]></description>
		<link>http://thetomatoknife.com/2010/07/oxford-blue-and-marksbury-cheddar/</link>
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		<title>An English (and Russian) Welcome (Oxford)</title>
		<description><![CDATA[Here I am, writing you from Oxford! Two weeks of exploring and getting to know this city. This is the first time I’ve actually had Internet access while traveling. That’s exciting since I’ll be able to share my adventures and discoveries along the way. I’ll most definitely be checking out the food scene – as [...]]]></description>
		<link>http://thetomatoknife.com/2010/07/an-english-and-russian-welcome-oxford/</link>
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		<title>Chez Chartier (Restaurant Review)</title>
		<description><![CDATA[I’d been hearing about Chez Chartier, a historic 19th century restaurant, ever since moving to Paris. I’d especially wanted to go see the famous cubbies that line the walls. Little wooden drawers marked with numbers, this is where regulars once kept their napkins. Last night, we finally decided to check it out and I’m still [...]]]></description>
		<link>http://thetomatoknife.com/2010/07/chez-chartier-restaurant-review/</link>
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		<title>Vegan Breakfast Salad (Recipe)</title>
		<description><![CDATA[Conclusion first: the original experiment failed after only a few hours. I am not a vegan and will probably never succeed in becoming one (especially not in France where I am surrounded by such good yogurt and cheese). When my sister told me she was going vegan for a month, it reminded me of the [...]]]></description>
		<link>http://thetomatoknife.com/2010/07/vegan-breakfast-salad-recipe/</link>
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		<title>Fresh Tomato Salsa (Recipe)</title>
		<description><![CDATA[I think it’s funny that I learned to make salsa in  Paris- out of pure necessity, really. Ever since leaving for college, one of the reasons I find myself regularly returning back to sunny Santa Fe is for the unmatched northern-style New Mexican food – warm flour tortillas, chunky green chili sauce, cheese tamales wrapped [...]]]></description>
		<link>http://thetomatoknife.com/2010/06/fresh-tomato-salsa-recipe/</link>
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		<title>Mushroom &amp; Parmesan Bruschetta (Recipe)</title>
		<description><![CDATA[World Cup 2010. Starts tomorrow and we&#8217;ll be watching as France confronts Uruguay at 8:30pm. I&#8217;m thinking of yummy munchies and of making  some of my mushroom bruschetta. This has been a longtime favorite, but I most recently tried it on hearty slices of dark seedless rye bread from the local boulangerie. Yum, yum. Don&#8217;t [...]]]></description>
		<link>http://thetomatoknife.com/2010/06/mushroom-parmesan-bruschetta-recipe/</link>
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		<title>Pear &amp; Roquefort Cake (Recipe)</title>
		<description><![CDATA[Today&#8217;s my blog&#8217;s first birthday! In honor, I made a cake. This was an adventure, considering I had never made a savory cake before. On my way home last Friday I was imagining exactly how I wanted it to turn out- and trying to figure out which ingredients (and in which proportions) would make it [...]]]></description>
		<link>http://thetomatoknife.com/2010/05/pear-roquefort-cake-recipe/</link>
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		<title>Fennel &amp; Leek Soup (Recipe)</title>
		<description><![CDATA[Want to know a kind of funny secret? I&#8217;d never, until this week, bought a fennel. I don&#8217;t really know why I asked for two, last Sunday, at our market&#8217;s organic produce stand. These awkward whitish bulbs were just piled there, kind of like beady fish eyes staring at passersby. It was what you&#8217;d call [...]]]></description>
		<link>http://thetomatoknife.com/2010/05/fennel-leek-soup-recipe/</link>
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