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	<title>The Gourmet Senses Blog &#187; Pasta</title>
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	<description>The Complete Food Experience - Sights, Textures, Sounds, Smells, and Tastes</description>
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		<title>Moroccan Sensations &#8211; Part 3&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/</link>
		<comments>http://gourmetsenses.net/blog/2009/08/31/moroccan-sensations-part-3/#comments</comments>
		<pubDate>Tue, 01 Sep 2009 03:37:35 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Moroccan]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[chaariya]]></category>
		<category><![CDATA[Moroccan food]]></category>
		<category><![CDATA[Moroccan pasta]]></category>
		<category><![CDATA[vermicelli]]></category>

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It&#8217;s hard to believe almost three weeks have gone by since I left Morocco. This summer, my mother-in-law added a new Moroccan dish to my culinary repertoire. This new dish is called Chaariya Medfouna &#8211; it literally means &#8220;vermicelli stuffed&#8221; or stuffed vermicelli. It&#8217;s a pasta dish. In America, unlike couscous or tagine, it&#8217;s a [...]]]></description>
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		<title>One Night in Toscana&#8230;</title>
		<link>http://gourmetsenses.net/blog/2009/05/21/one-night-in-toscana/</link>
		<comments>http://gourmetsenses.net/blog/2009/05/21/one-night-in-toscana/#comments</comments>
		<pubDate>Thu, 21 May 2009 23:47:47 +0000</pubDate>
		<dc:creator>cecilia</dc:creator>
				<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Fungi]]></category>
		<category><![CDATA[Italian]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking lesson]]></category>
		<category><![CDATA[Tuscany]]></category>

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		<description><![CDATA[Cooking classes are a great place to get recipe ideas, learn new techniques, and make foodie friends. My good friend Carol and I couldn&#8217;t resist the menu at the culinary center of a local Whole Foods. So we joined Chef Lesa Atkins in her class and cooked up a storm. Lesa is a classically-trained French [...]]]></description>
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