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	<title>Vagabond Gourmand</title>
	<link>http://vagabondgourmand.com</link>
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		<title>A French country fair for all&#8230;</title>
		<description><![CDATA[The vagabond expected everything from greens to goats in Le Buisson&#8217;s spring fair, Foire aux Bestiaux de St. Vivien.  In the tradition of medieval fairs, this event has long been held early in March, on the day of St.Vivien, drawing traders and farmers with their calves, donkeys, horses and sheep. Le Buisson&#8217;s  location on [...]]]></description>
		<link>http://vagabondgourmand.com/a-french-country-fair-for-all/</link>
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		<title>A need for greens&#8230;</title>
		<description><![CDATA[Early in March, I hunger for greens. After weeks of myriad variations on white endive salad lunches, the menu changes drastically. March brings  snappy spinach salads with hot bacon dressing, the bite of roquette/rocket in a mixed toss of lettuces &#8211; and especially parsley mixed into everything.  All of this is inspiration to stir up [...]]]></description>
		<link>http://vagabondgourmand.com/a-need-for-greens/</link>
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		<title>Welcome spring&#8217;s lighter, longer days</title>
		<description><![CDATA[Waves of grey cranes float like ribbons of pencil-dashes across the sky, sending their burbling cries, and always a frisson of delight down my spine:  nature is on time, for another season.  It&#8217;s not that frosty nights are over, but the daylight hours now let the vagabond dig in the garden until suppertime.  March means [...]]]></description>
		<link>http://vagabondgourmand.com/welcome-springs-lighter-longer-days/</link>
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		<title>Wines, vines and Italian tastings</title>
		<description><![CDATA[When a first sip is infatuating, I yearn to learn more. Such was the case with Primitivo, encountered over a plate of savory orecchiette at Pasta e Basta in Paris&#8217; 13th.  First the dense &#8211; almost inky &#8211; robe, deep fruit aromas, then the wine&#8217;s structure persisted through the meal. The impact of this wine, [...]]]></description>
		<link>http://vagabondgourmand.com/wines-vines-and-italian-tastings/</link>
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		<title>Blini for carnival&#8230;.and beyond</title>
		<description><![CDATA[Often blini -  little two-bite disks of goodness &#8211; appear as cocktail party fare at Christmas and Easter, making an appearance on some platters for a Mardi Gras fest.  But a blin or two can be great comfort food any time. The vagabond has fond memories of these pancakes as an occasional late supper after [...]]]></description>
		<link>http://vagabondgourmand.com/a-blini-for-carnival-and-beyond/</link>
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		<title>For the apple of my eye&#8230;</title>
		<description><![CDATA[What&#8217;s best with Valentine&#8217;s Day ever-seductive chocolate dessert? This time, the vagabond stirs up a creamy semifreddo of spiced apples with densely chocolate brownies.  Not a brownie fan?  If you prefer&#8230; a chocolate clafoutis, or cocoa-chocolate chip cookies&#8230;
Devilish Almond Brownies, a one-pan prep couldn&#8217;t be easier:
90 g./3 oz. bittersweet dark chocolate, chopped up
75 g./6 T. [...]]]></description>
		<link>http://vagabondgourmand.com/for-the-apple-of-my-eye/</link>
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		<title>Soup with a twist</title>
		<description><![CDATA[There is a point in winter when my soup répertoire sags a little. What root can be added, what spice and snap can I stir in?  A perk-up for chicken or vegetable soup is in order. When one eats soup every day (in provincial France, still very common), before or as the evening meal, there [...]]]></description>
		<link>http://vagabondgourmand.com/soup-with-a-twist/</link>
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		<title>The crêpe and the groundhog</title>
		<description><![CDATA[Forty days after Christmas, the end of winter and return of longer days are cause for celebration.  Whether you call it Chandeleur, Maslenitsa/Mavénitsa or Ground Hog Day, how do you welcome brighter days ?  It isn&#8217;t only about eating crêpes, though many do in France, but the old rhymes point to the same iffy weather [...]]]></description>
		<link>http://vagabondgourmand.com/the-crepe-and-the-groundhog/</link>
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		<title>Viva i Grissini !</title>
		<description><![CDATA[I fell for grissini in Turin one winter weekend, and although it was a few years ago, it was a memorable gastronomic crush.  Bakers&#8217; windows,  steamed up from the warmth inside, all displayed individual styles &#8211; some straight, some knobby &#8211; of these long, crisp fingers of bread.  To call them &#8220;bread sticks&#8221; doesn&#8217;t seem [...]]]></description>
		<link>http://vagabondgourmand.com/viva-i-grissini/</link>
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		<title>Soup for a chilly night</title>
		<description><![CDATA[Making Soup,  a few words on step 1:  Stock
Turnips with lilac shoulders, a stalk of crisp celery or two, a duck or guinea fowl carcass, maybe a ham bone, and don&#8217;t forget the carrots to give a winter soup color&#8230;with  sage, thyme and bay leaves. All of these flavor-giving basics are at hand when I [...]]]></description>
		<link>http://vagabondgourmand.com/soup-for-a-chilly-night/</link>
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