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	<title>dinner with Julie &#187; pork</title>
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	<description>A year in my kitchen</description>
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		<title>Pork Meatball Bánh Mì</title>
		<link>http://dinnerwithjulie.com/2011/11/24/pork-meatball-bnh/</link>
		<comments>http://dinnerwithjulie.com/2011/11/24/pork-meatball-bnh/#comments</comments>
		<pubDate>Fri, 25 Nov 2011 00:23:05 +0000</pubDate>
		<dc:creator>JulieVR</dc:creator>
				<category><![CDATA[pork]]></category>
		<category><![CDATA[sandwiches]]></category>

		<guid isPermaLink="false">http://dinnerwithjulie.com/?p=11855</guid>
		<description><![CDATA[I love my job. I really, really do. But most days are a Tasmanian devil-like whirling dervish of recipe testing and photographing, and usually what we wind up eating for dinner was left over from some show or had just been photographed for a magazine. Ironically as a food writer, I don&#8217;t often work with [...]]]></description>
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		<slash:comments>17</slash:comments>
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		<title>Ribs with Maple Whisky &amp; Nanking Cherry Barbecue Sauce</title>
		<link>http://dinnerwithjulie.com/2011/08/16/grilled-ribs-nanking-cherry-recipe/</link>
		<comments>http://dinnerwithjulie.com/2011/08/16/grilled-ribs-nanking-cherry-recipe/#comments</comments>
		<pubDate>Wed, 17 Aug 2011 01:41:46 +0000</pubDate>
		<dc:creator>JulieVR</dc:creator>
				<category><![CDATA[on the grill]]></category>
		<category><![CDATA[pork]]></category>

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		<description><![CDATA[I&#8217;ve mentioned before how nice it is to have a chef living next door. I was out pilfering the Nanking cherries that line our street &#8211; oddly some of the bushes have been stripped by birds, but others are heavy with ripe fruit. Wade comes out and casually mentions that he has some maple whisky [...]]]></description>
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		<slash:comments>5</slash:comments>
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		<title>Bacon Jam</title>
		<link>http://dinnerwithjulie.com/2011/06/21/bacon-jam/</link>
		<comments>http://dinnerwithjulie.com/2011/06/21/bacon-jam/#comments</comments>
		<pubDate>Tue, 21 Jun 2011 17:00:43 +0000</pubDate>
		<dc:creator>JulieVR</dc:creator>
				<category><![CDATA[pork]]></category>
		<category><![CDATA[preserves]]></category>

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		<description><![CDATA[Right. Like I said, every time I bow out and plea too busy to post, I wind up posting more. Go figure. This bacon jam. I did it for Swerve last week, and then served it to Jim this morning on a grilled burger. (I made the burgers out of half ground sirloin, half Spolumbo&#8217;s [...]]]></description>
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		<slash:comments>49</slash:comments>
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		<title>Pork Tenderloin with Cranberry-Balsamic Sauce</title>
		<link>http://dinnerwithjulie.com/2011/03/07/pork-tenderloin-cranberrybalsamic-sauce/</link>
		<comments>http://dinnerwithjulie.com/2011/03/07/pork-tenderloin-cranberrybalsamic-sauce/#comments</comments>
		<pubDate>Tue, 08 Mar 2011 01:30:57 +0000</pubDate>
		<dc:creator>JulieVR</dc:creator>
				<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://dinnerwithjulie.com/?p=5228</guid>
		<description><![CDATA[Not very seasonal, I know. Then again, it has dipped down to -41 this week. I&#8217;ve been a bit all over the place &#8211; Red Deer, Edmonton, Jasper &#8211; driving a lot and cooking a lot, but not regular-like, at dinnertime in my own kitchen. And I was missing it. This satisfied my desire to [...]]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Thai Coconut Barbecued Ribs</title>
		<link>http://dinnerwithjulie.com/2010/10/26/thai-coconut-barbecued-ribs/</link>
		<comments>http://dinnerwithjulie.com/2010/10/26/thai-coconut-barbecued-ribs/#comments</comments>
		<pubDate>Wed, 27 Oct 2010 05:34:58 +0000</pubDate>
		<dc:creator>JulieVR</dc:creator>
				<category><![CDATA[freezable]]></category>
		<category><![CDATA[on the grill]]></category>
		<category><![CDATA[pork]]></category>

		<guid isPermaLink="false">http://dinnerwithjulie.com/?p=6670</guid>
		<description><![CDATA[I don&#8217;t mind sharing with you that I&#8217;m a little burned out. Even a little bummed out and a little stressed out. Maybe collectively a lot of all of the above. And I just read that comment from my sister under the double double cake, and it made me all teary, which is probably very [...]]]></description>
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		<slash:comments>28</slash:comments>
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