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	<title>Kitchen Impromptu &#187; Savory</title>
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	<description>Enjoy!</description>
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		<title>Baked Zucchini &amp; Eggplants with Mustard Cream</title>
		<link>http://kitchenimpromptu.com/baked-zucchini-eggplants-with-mustard-cream/</link>
		<comments>http://kitchenimpromptu.com/baked-zucchini-eggplants-with-mustard-cream/#comments</comments>
		<pubDate>Tue, 13 Apr 2010 15:13:00 +0000</pubDate>
		<dc:creator>ulya</dc:creator>
				<category><![CDATA[Savory]]></category>
		<category><![CDATA[Ulya's Favorites]]></category>
		<category><![CDATA[baked]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[dijon]]></category>
		<category><![CDATA[eggplant]]></category>
		<category><![CDATA[mustard]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[vegetable]]></category>
		<category><![CDATA[zucchini]]></category>

		<guid isPermaLink="false">http://kitchenimpromptu.com/?p=519</guid>
		<description><![CDATA[Da-da-da-daaa! Here is a recipe that I made up. I was actually going to bake some vegetables, and I decided to make the dish more fun by adding some heavy cream into it. And then I told myself “Why don’t you add a little bit of mustard?”.  And guess what! It was super-delicious and it’s [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Thick Crust Whole-Wheat Pizza</title>
		<link>http://kitchenimpromptu.com/thick-crust-whole-wheat-pizza-my-way/</link>
		<comments>http://kitchenimpromptu.com/thick-crust-whole-wheat-pizza-my-way/#comments</comments>
		<pubDate>Thu, 04 Mar 2010 23:26:04 +0000</pubDate>
		<dc:creator>ulya</dc:creator>
				<category><![CDATA[Savory]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[flax seed]]></category>
		<category><![CDATA[honey]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[thick crust]]></category>
		<category><![CDATA[tomato paste]]></category>
		<category><![CDATA[whole-wheat]]></category>

		<guid isPermaLink="false">http://kitchenimpromptu.com/?p=504</guid>
		<description><![CDATA[Woaaa! Long time, no see my dear blog. I don’t know what happened to me, I just want to sleep all the time. I actually made this recipe about a week ago, but I was so lazy to post it. But that’s enough. From now on, I am focusing on my blog. So, I’ve promised [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Bruschetta-Pizza: Because I am Lazy</title>
		<link>http://kitchenimpromptu.com/bruschetta-pizza/</link>
		<comments>http://kitchenimpromptu.com/bruschetta-pizza/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 17:28:16 +0000</pubDate>
		<dc:creator>ulya</dc:creator>
				<category><![CDATA[Savory]]></category>
		<category><![CDATA[bruschetta]]></category>
		<category><![CDATA[olives]]></category>
		<category><![CDATA[pizza]]></category>
		<category><![CDATA[walnuts]]></category>

		<guid isPermaLink="false">http://kitchenimpromptu.com/?p=98</guid>
		<description><![CDATA[I usually make 10 pizzas at a time and keep them in the freezer. But my pizza stocks are now over, and I am too lazy to make new pizzas, wait for the dough to rise, etc. And yesterday, when I needed something that can satisfy my usual “pizza-cravings”, I made these bruchetta-pizzas, which need [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>My First &#8220;Successful&#8221; Onion Soup</title>
		<link>http://kitchenimpromptu.com/onion-soup/</link>
		<comments>http://kitchenimpromptu.com/onion-soup/#comments</comments>
		<pubDate>Mon, 02 Nov 2009 17:03:02 +0000</pubDate>
		<dc:creator>ulya</dc:creator>
				<category><![CDATA[Savory]]></category>
		<category><![CDATA[Ulya's Favorites]]></category>
		<category><![CDATA[cream]]></category>
		<category><![CDATA[milk]]></category>
		<category><![CDATA[onion]]></category>
		<category><![CDATA[soup]]></category>

		<guid isPermaLink="false">http://kitchenimpromptu.com/?p=88</guid>
		<description><![CDATA[It was only a year ago when we first had onion soup in Paris with my mother. It was a traditional French onion soup with beef stock and large onion slices that can be seen inside the soup. Back in Turkey, I ate some other onion soups, and tried to cook it using beef stock. [...]]]></description>
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