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	<title>Shiny Cooking</title>
	<link>http://shinycooking.com</link>
	<description>vegetarian, whole foods, and local foods recipes</description>
	<lastBuildDate>Thu, 11 Mar 2010 20:30:25 +0000</lastBuildDate>
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		<title>planning your vegetable garden: recommended seed catalogs</title>
		<description><![CDATA[
Once you&#8217;ve got a rough plan of what you&#8217;re going to put into your garden this year, the next step is to purchase your seeds. The vegetable seed catalog market has always had loads of companies vying for your business, and with the surging popularity of local foods and gardening, the choice of where to [...]]]></description>
		<link>http://shinycooking.com/planning-your-vegetable-garden-recommended-seed-catalogs</link>
			</item>
	<item>
		<title>do yeast fart?</title>
		<description><![CDATA[Via MSN:
5:06:55 PM Amy: my tweet
5:06:56 PM Amy: Whole wheat levain, day 3: http://bit.ly/cRM7Z6. I can&#8217;t help picturing microscopic wild yeast chowing down and farting in there.
 5:16:46 PM Zach: ha
5:16:55 PM Zach: I always feel bad for yeast
5:17:51 PM Amy: i just did too, earlier today!
5:18:00 PM Amy: i was like, aww, when i [...]]]></description>
		<link>http://shinycooking.com/do-yeast-fart</link>
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	<item>
		<title>whole wheat levain, day 4 and on</title>
		<description><![CDATA[
Some of you have been expressing…concern…as to what happened with the whole big levain/sourdough plot. I&#8217;ll tell you what happened. A winter storm happened. Unripe levain happened. Flat bread happened. And a possibly unconnected but mysteriously coincidental horrible sinus flareup happened.
By day 4, I had a feeling the levain was ripe and active. Compare the [...]]]></description>
		<link>http://shinycooking.com/whole-wheat-levain-day-4-and-on</link>
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	<item>
		<title>planning your vegetable garden: deciding what to plant</title>
		<description><![CDATA[
What&#8217;s going in your garden this year? If you don&#8217;t know yet, it&#8217;s time to put the remote down and get cracking. Super Bowl&#8217;s over. The Olympics are over. Time to moon over garden sketches and seed catalogs.
I know it&#8217;s almost a little late, but that&#8217;s why I&#8217;m doing this. So all you slackers like [...]]]></description>
		<link>http://shinycooking.com/planning-your-vegetable-garden-deciding-what-to-plant</link>
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		<title>indonesian tofu, bean sprout, and cucumber salad with spicy peanut dressing</title>
		<description><![CDATA[


This recipe featured on Wanderfood Wednesday and Real Food Wednesday!


This is the time of year when we write posts about how tired we are of winter. But I&#8217;m not. I&#8217;m totally over being tired of winter. I already gave in a few weeks ago to the allure of fresh produce, abandoning the frozen corn, green [...]]]></description>
		<link>http://shinycooking.com/indonesian-tofu-bean-sprout-salad</link>
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		<title>daring bakers: tiramisu!</title>
		<description><![CDATA[


The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.


Boy was I excited earlier this month to find [...]]]></description>
		<link>http://shinycooking.com/daring-bakers-tiramisu</link>
			</item>
	<item>
		<title>whole wheat levain, day 3</title>
		<description><![CDATA[
How about a nice tall glass of levain?
Today is Day 3, when we begin feeding the levain twice a day versus the once per day of days 1 and 2. That pic is at 3.5. I&#8217;ve put the levain into a tall, clear glass and marked it. In 12 hours we&#8217;ll see how much the [...]]]></description>
		<link>http://shinycooking.com/whole-wheat-levain-day-3</link>
			</item>
	<item>
		<title>whole wheat levain, day 2</title>
		<description><![CDATA[
This is your brain on SmokeMonster!Locke. 
Okay, it&#8217;s just the whole wheat levain before stirring it up on Day 2. You know what that liquid is on top? Sourdough breadmakers have a highly technical term for it. They call it hooch, because it&#8217;s about 15-20 proof. It&#8217;s a result of the fermentation process of the [...]]]></description>
		<link>http://shinycooking.com/whole-wheat-levain-day-2</link>
			</item>
	<item>
		<title>whole wheat levain, day 1</title>
		<description><![CDATA[
Sis told me yesterday she began the starter for Amish friendship bread, which apparently involves mixing flour, sugar, and yeast and letting it sit on the counter. After it develops for several days, you can make sourdough bread from part of the starter, keep the rest of it going, and continue making bread. 
I&#8217;ve always [...]]]></description>
		<link>http://shinycooking.com/whole-wheat-levain-day-1</link>
			</item>
	<item>
		<title>roasted tofu</title>
		<description><![CDATA[
About damn time we talked about tofu here, isn&#8217;t it? I mean, right up top there, it says &#8220;vegetarian, whole foods, and local foods recipes.&#8221; And yet, it&#8217;s taken all these months for humble tofu to even get a mention. Let&#8217;s rectify that now. 
You can do this tofu roasted in a sesame and soy [...]]]></description>
		<link>http://shinycooking.com/roasted-tofu-recipe</link>
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