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	<title>Art + Travel in The South of France &#187; Food for the Table</title>
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	<description>exploring cultures with eyes open</description>
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		<title>Pâtes Au Saumon Frais</title>
		<link>http://occitan.artist-at-large.com/2009/07/07/pates-au-saumon-frais/</link>
		<comments>http://occitan.artist-at-large.com/2009/07/07/pates-au-saumon-frais/#comments</comments>
		<pubDate>Tue, 07 Jul 2009 15:22:08 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[arles]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[pasta]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[salmon]]></category>
		<category><![CDATA[tagiatelle]]></category>

		<guid isPermaLink="false">http://occitan.artist-at-large.com/?p=227</guid>
		<description><![CDATA[Pasta, usually tagiatelle, with salmon in a rich cream sauce is a traditional dish in Arles. ]]></description>
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		<title>Salade Niçoise</title>
		<link>http://occitan.artist-at-large.com/2009/05/07/salade-nicoise/</link>
		<comments>http://occitan.artist-at-large.com/2009/05/07/salade-nicoise/#comments</comments>
		<pubDate>Thu, 07 May 2009 15:29:16 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[Niçoise]]></category>
		<category><![CDATA[nice]]></category>
		<category><![CDATA[salade]]></category>

		<guid isPermaLink="false">http://occitan.artist-at-large.com/?p=192</guid>
		<description><![CDATA[Niçoise Salad is still somewhat of a mystery to folks who don’t live in the South of France. But it’s an easy salad to make if you have access to all of the ingredients.]]></description>
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		<title>Christmas Eve and the Thirteen Desserts</title>
		<link>http://occitan.artist-at-large.com/2008/12/16/christmas-eve-and-the-thirteen-desserts/</link>
		<comments>http://occitan.artist-at-large.com/2008/12/16/christmas-eve-and-the-thirteen-desserts/#comments</comments>
		<pubDate>Tue, 16 Dec 2008 23:22:07 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[celebration]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[thirteen desserts]]></category>

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		<description><![CDATA[Standing in line for my lunch was not the place to ask for a definition or explanation of the Thirteen Desserts. But over time, as I asked around, I gathered the following information.]]></description>
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		<title>Arles Restaurant and Cafe Recommendations</title>
		<link>http://occitan.artist-at-large.com/2008/03/22/arles-restaurant-and-cafe-recommendations/</link>
		<comments>http://occitan.artist-at-large.com/2008/03/22/arles-restaurant-and-cafe-recommendations/#comments</comments>
		<pubDate>Sun, 23 Mar 2008 01:35:20 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[arles]]></category>
		<category><![CDATA[cafe]]></category>
		<category><![CDATA[restaurant]]></category>

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		<description><![CDATA[Provencal cooking is a wonderful sunny melange of French and Italian cooking [...]]]></description>
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		<title>Absinthe!</title>
		<link>http://occitan.artist-at-large.com/2008/03/22/absinthe/</link>
		<comments>http://occitan.artist-at-large.com/2008/03/22/absinthe/#comments</comments>
		<pubDate>Sun, 23 Mar 2008 01:17:41 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[absinthe]]></category>
		<category><![CDATA[cafe]]></category>
		<category><![CDATA[drink]]></category>

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		<description><![CDATA[That devilish green fairy [...]]]></description>
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		<title>Calissons</title>
		<link>http://occitan.artist-at-large.com/2008/03/17/calissons/</link>
		<comments>http://occitan.artist-at-large.com/2008/03/17/calissons/#comments</comments>
		<pubDate>Tue, 18 Mar 2008 04:52:09 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[aix]]></category>
		<category><![CDATA[calissons]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[provence]]></category>

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		<description><![CDATA[The recipe itself is a closely guarded secret, and each house makes their own Calisson a little differently. A little less sweet here, or a little more twist of the citrus there. But one thing is for sure, as in a lot of things French, adherence to culinary tradition is tantamount.]]></description>
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		<title>La Ferigoulo</title>
		<link>http://occitan.artist-at-large.com/2000/10/22/la-ferigoulo/</link>
		<comments>http://occitan.artist-at-large.com/2000/10/22/la-ferigoulo/#comments</comments>
		<pubDate>Mon, 23 Oct 2000 01:28:08 +0000</pubDate>
		<dc:creator>Kimberly Kradel</dc:creator>
				<category><![CDATA[Food for the Table]]></category>
		<category><![CDATA[restaurant]]></category>

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		<description><![CDATA[A family run restaurant! I took the train down from Paris today and the whole process went like clockwork. From getting up, going to Gare de Lyon, buying my ticket and catching the train ten minutes later, to arriving in Avignon, and getting a room toute de suite. Which was quite lucky, actually, as the [...]]]></description>
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