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	<title>Stumbling Epicures</title>
	<link>http://stumbling.blogsome.com</link>
	<description>About food, the city and everything else.</description>
	<pubDate>Thu, 07 Sep 2006 16:30:19 +0000</pubDate>
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		<item>
		<title>We&#8217;ve Relocated!</title>
		<link>http://stumbling.blogsome.com/2006/09/07/weve-relocated/</link>
		<comments>http://stumbling.blogsome.com/2006/09/07/weve-relocated/#comments</comments>
		<pubDate>Thu, 07 Sep 2006 16:30:19 +0000</pubDate>
		<dc:creator>ben</dc:creator>
		
	<category>Italian Cuisine</category>
		<guid>http://stumbling.blogsome.com/2006/09/07/weve-relocated/</guid>
		<description><![CDATA[	Hey guys, we&#8217;ve relocated to Wordpress - check us out at http://stumbling.wordpress.com/
	&nbsp;
	Thanks!&nbsp;
]]></description>
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		<title>Champion Croissant</title>
		<link>http://stumbling.blogsome.com/2006/09/06/champion-croissant/</link>
		<comments>http://stumbling.blogsome.com/2006/09/06/champion-croissant/#comments</comments>
		<pubDate>Thu, 07 Sep 2006 02:06:56 +0000</pubDate>
		<dc:creator>ben</dc:creator>
		
	<category>French Cuisine</category>
		<guid>http://stumbling.blogsome.com/2006/09/06/champion-croissant/</guid>
		<description><![CDATA[	How to Bake Croissant without Losing Your Mind        &nbsp;    
	 The crispy, shattering crust of a skillfully made croissant is the stuff of childhood memories in France.&nbsp; Unfortunately, in America, croissants are the stuff of partially hydrogenated soybean and/or cottonseed oils, sodium benzoate, and high [...]]]></description>
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