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	<title>Comments on: Fleur de Sel</title>
	<link>http://www.almostachef.com/2007/03/fleur-de-sel/</link>
	<description>a journal of sorts</description>
	<pubDate>Sat, 22 Nov 2008 04:38:58 +0000</pubDate>
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	<item>
		<title>By: melange</title>
		<link>http://www.almostachef.com/2007/03/fleur-de-sel/#comment-32</link>
		<author>melange</author>
		<pubDate>Tue, 03 Apr 2007 03:25:15 +0000</pubDate>
		<guid>http://www.almostachef.com/2007/03/fleur-de-sel/#comment-32</guid>
		<description>I love fleur de sel!  I totally agree with your assessments of the different kinds!  I really love it with carmel, as you also suggested!</description>
		<content:encoded><![CDATA[<p>I love fleur de sel!  I totally agree with your assessments of the different kinds!  I really love it with carmel, as you also suggested!</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Rose</title>
		<link>http://www.almostachef.com/2007/03/fleur-de-sel/#comment-26</link>
		<author>Rose</author>
		<pubDate>Tue, 27 Mar 2007 03:26:45 +0000</pubDate>
		<guid>http://www.almostachef.com/2007/03/fleur-de-sel/#comment-26</guid>
		<description>Thanks to you. Now I know how to use it properly.</description>
		<content:encoded><![CDATA[<p>Thanks to you. Now I know how to use it properly.</p>
]]></content:encoded>
	</item>
	<item>
		<title>By: Mark</title>
		<link>http://www.almostachef.com/2007/03/fleur-de-sel/#comment-25</link>
		<author>Mark</author>
		<pubDate>Mon, 26 Mar 2007 21:58:28 +0000</pubDate>
		<guid>http://www.almostachef.com/2007/03/fleur-de-sel/#comment-25</guid>
		<description>Very interesting!</description>
		<content:encoded><![CDATA[<p>Very interesting!</p>
]]></content:encoded>
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