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	<title>Comments on: Lady Lunchalot hits the Med</title>
	<link>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/</link>
	<description>Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet van Horne</description>
	<pubDate>Thu, 24 Jul 2008 02:37:51 +0000</pubDate>
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		<title>by: KateJames.net &#187; Blog Archive &#187; Finally&#8230;</title>
		<link>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-2394</link>
		<pubDate>Fri, 02 Feb 2007 05:57:48 +0000</pubDate>
		<guid>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-2394</guid>
					<description>[...] We&amp;#8217;ve moved from Clifton Hill, which is apparently number 2 or so in the &amp;#8216;Melbourne&amp;#8217;s most liveable suburbs&amp;#8217; lists, and is populated mainly with well-off white left-leaning folk (think Cultural Studies lecturers), to Brunswick West, which is about number 135 on the same list, and is decidedly more multicultural and working class. The rent&amp;#8217;s a lot cheaper, the take-away pizza is both cheaper and tastier (and available on every street corner), the Mediterranean Wholesalers and Coburg Trash and Treasure are nearby &amp;#8230; sounds pretty liveable to me. [...]</description>
		<content:encoded><![CDATA[<p>[&#8230;] We&#8217;ve moved from Clifton Hill, which is apparently number 2 or so in the &#8216;Melbourne&#8217;s most liveable suburbs&#8217; lists, and is populated mainly with well-off white left-leaning folk (think Cultural Studies lecturers), to Brunswick West, which is about number 135 on the same list, and is decidedly more multicultural and working class. The rent&#8217;s a lot cheaper, the take-away pizza is both cheaper and tastier (and available on every street corner), the Mediterranean Wholesalers and Coburg Trash and Treasure are nearby &#8230; sounds pretty liveable to me. [&#8230;]
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		<title>by: Lady Lunchalot</title>
		<link>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-196</link>
		<pubDate>Wed, 19 Jul 2006 01:39:47 +0000</pubDate>
		<guid>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-196</guid>
					<description>Wow! I am sooo going there. I've never heard of that place. There's is nothing quite like fresh ricotta.</description>
		<content:encoded><![CDATA[<p>Wow! I am sooo going there. I&#8217;ve never heard of that place. There&#8217;s is nothing quite like fresh ricotta.
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		<title>by: Arbitrary Doll</title>
		<link>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-195</link>
		<pubDate>Wed, 19 Jul 2006 01:33:08 +0000</pubDate>
		<guid>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-195</guid>
					<description>Mediterranean Wholesalers on Syd Rd is like heaven! Just down a bit and around the corner from MW is Mama Lucia's cheese factory. You can buy ricotta so fresh it's still warm!!!!!!</description>
		<content:encoded><![CDATA[<p>Mediterranean Wholesalers on Syd Rd is like heaven! Just down a bit and around the corner from MW is Mama Lucia&#8217;s cheese factory. You can buy ricotta so fresh it&#8217;s still warm!!!!!!
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		<title>by: Lady Lunchalot &#187; Blog Archive &#187; Timpano alla floor: How to make (and destroy) a great timpano</title>
		<link>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-8</link>
		<pubDate>Wed, 10 May 2006 08:13:35 +0000</pubDate>
		<guid>http://www.ladylunchalot.com/2006/05/02/lady-lunchalot-hits-the-med/#comment-8</guid>
					<description>[...] My day started with a trip back to the Mediterranean Wholesalers in Brunswick, where I stocked up on passata, olives, mozzarella, salami, and other items that make life worthwhile. I wanted a wide variety of pasta to choose from, as the texture of the pasta in timpano is very important. You don&amp;#8217;t want pasta that is too big or small, as it will squish down under the weight of all the other ingredients and become too dense. You can use any type of cylindrical pasta for timpano: bucatini, rigatoni, penne, even maybe big macaroni. I chose a ridged diagonal penne where you could actually see the fold in the pasta rather than having one smooth tube. [...]</description>
		<content:encoded><![CDATA[<p>[&#8230;] My day started with a trip back to the Mediterranean Wholesalers in Brunswick, where I stocked up on passata, olives, mozzarella, salami, and other items that make life worthwhile. I wanted a wide variety of pasta to choose from, as the texture of the pasta in timpano is very important. You don&#8217;t want pasta that is too big or small, as it will squish down under the weight of all the other ingredients and become too dense. You can use any type of cylindrical pasta for timpano: bucatini, rigatoni, penne, even maybe big macaroni. I chose a ridged diagonal penne where you could actually see the fold in the pasta rather than having one smooth tube. [&#8230;]
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