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	<title>San Antonio Current — Blogs &#187; Flavor</title>
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	<link>http://blogs.sacurrent.com</link>
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		<title>Fourth annual RiverTini Pour-Off lights up the River Walk</title>
		<link>http://blogs.sacurrent.com/index.php/fourth-annual-rivertini-pour-off-lights-up-the-river-walk/</link>
		<comments>http://blogs.sacurrent.com/index.php/fourth-annual-rivertini-pour-off-lights-up-the-river-walk/#comments</comments>
		<pubDate>Thu, 21 Jun 2012 21:00:19 +0000</pubDate>
		<dc:creator>SA DAILY</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Staff Blogs]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=18593</guid>
		<description><![CDATA[By Anne Vanzant On Tuesday evening, the newly restored ballroom at Hyatt Regency morphed into a martini mecca courtesy of the fourth annual RiverTini Pour-Off, a San Antonio River Foundation fundraiser intended to raise money for the beautification of the San Antonio River as a benefit to the community. The funds will be utilized for numerous projects, from the erection of urban art benches to the construction of a community pavilion with interactive water features at 310 West Mitchell Street adjacent to the river. This event featured a mixture of heartburn and heartbreak as the humble pepper spiced up mixtures from peach to strawberry with varying degrees of success. The competition came down to a dead heat between Ghostly Obsession (by 2011 winner Cork Bar at Hotel Contessa featuring raspberry and ghost chili peppers) and Texas Sunset (by Quarry Hoffbrau, highlighting a medley of strawberry wine and jalapeno simple syrup). While Quarry Hoffbrau took home the giant martini glass and kudos for their magnificent martini — and I have to admit their candied jalapeno garnish was quite tasty — my heart (and heartburn for that matter) belongs to Cork Bar, whose medley of spicy ghost chili peppers and sweet refreshing [...]]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/fourth-annual-rivertini-pour-off-lights-up-the-river-walk/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>TipsyTexan joins forces with The Esquire Tavern for Tito&#8217;s themed blow-out</title>
		<link>http://blogs.sacurrent.com/index.php/tipsytexan-joins-forces-with-the-esquire-tavern-for-titos-themed-blow-out/</link>
		<comments>http://blogs.sacurrent.com/index.php/tipsytexan-joins-forces-with-the-esquire-tavern-for-titos-themed-blow-out/#comments</comments>
		<pubDate>Fri, 01 Jul 2011 23:14:32 +0000</pubDate>
		<dc:creator>SA DAILY</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Staff Blogs]]></category>
		<category><![CDATA[brooke smith]]></category>
		<category><![CDATA[chris hill]]></category>
		<category><![CDATA[david allen]]></category>
		<category><![CDATA[jeret peña]]></category>
		<category><![CDATA[the esquire tavern]]></category>
		<category><![CDATA[tipsytexan]]></category>
		<category><![CDATA[tipsytexan.com]]></category>
		<category><![CDATA[tits]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=9930</guid>
		<description><![CDATA[It&#8217;s only been 3-months since Chris Hill threw open the doors of his newly designed Esquire Tavern. In celebration, he (along with bar manager Jeret Pena and chef Brooke Smith) decided to join forces with TipsyTexan.com blogger David Alan to bring San Antonio native Tito Beveridge (Tito&#8217;s Handmade Vodka) back to town. The idea for this first exclusive event?  A dinner party pairing buzz-worthy cocktail concoctions devised by Alan using Tito&#8217;s Handmade Vodka with an exclusive 5-course menu prepared by Esquire chef Brooke Smith. Tickets were scooped up almost immediately, and what resulted was a wonderful evening of spectacular cocktails, creative culinary delights, and a room full of happy dinner companions. The evening began with a round of the French Seventy-Poive (Tito&#8217;s Champagne, grapefruit, and pink peppercorn) that complemented the opening course of the popular House Deviled Eggs, and went on to such  cold concoctions as Bloody Maybes (Tito&#8217;s, tomato bitters, vegetal elixir) paired with Bison Meat Loaf with Smashed Papas and topped with Tabasco Confit Onions Jus. This was just the first of many upcoming exclusive dinner parties, and exciting cocktail events, so stay tuned! (And don&#8217;t forget to read the Current&#8216;s recent review of The Esquire!) — Cindy [...]]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/tipsytexan-joins-forces-with-the-esquire-tavern-for-titos-themed-blow-out/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>A Recipe for Savings in Hard Times &#8211; “Clean Out the Crisper” Vegetable Soup</title>
		<link>http://blogs.sacurrent.com/index.php/a-recipe-for-savings-in-hard-times-%e2%80%9cclean-out-the-crisper%e2%80%9d-vegetable-soup/</link>
		<comments>http://blogs.sacurrent.com/index.php/a-recipe-for-savings-in-hard-times-%e2%80%9cclean-out-the-crisper%e2%80%9d-vegetable-soup/#comments</comments>
		<pubDate>Tue, 10 May 2011 14:56:52 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[gluten-free]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[SA Current]]></category>
		<category><![CDATA[san antonio]]></category>
		<category><![CDATA[soup]]></category>
		<category><![CDATA[vegetable]]></category>
		<category><![CDATA[vegetarian]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=8347</guid>
		<description><![CDATA[Times are tough … and a lot of us can’t afford to let food go to waste. What to do with those random veggies hanging out in the crisper drawer? You know, the lone potato rolling amongst the limp celery and that bag with two scrawny carrots in it. The answer – soup. As old as the history of cooking itself, this simple act of combining a variety of foods in a single pot to yield a nutritious, filling and easily digestible meal has gotten people through some hard times over the centuries, from the days of colonial travelers to the soup kitchens in America that started around 1929, when the effects of a growing depression began to be felt (is the feeling in the air so different now?). Yes, we can eat soup in the summer, if you’re wondering. And I think preparation for harder times ahead almost demands that we step out of our comfort zones and routines, differentiating between our &#8216;wants&#8217; and &#8216;needs.&#8217; And if it’s in the name of waste prevention that’s even better. You could invite your neighbors and ask them to bring their crisper drawer contents, too – sort of a fridge clean-out/potluck. That [...]]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/a-recipe-for-savings-in-hard-times-%e2%80%9cclean-out-the-crisper%e2%80%9d-vegetable-soup/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Healthy eating with basil (and recipes)</title>
		<link>http://blogs.sacurrent.com/index.php/basil-easy-to-grow-encourages-healthy-eating/</link>
		<comments>http://blogs.sacurrent.com/index.php/basil-easy-to-grow-encourages-healthy-eating/#comments</comments>
		<pubDate>Wed, 04 May 2011 03:33:51 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[cooking]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[fresh]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[pesto]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[salad]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=8343</guid>
		<description><![CDATA[Here we go again with the weather. Just when I feel like I’m behind on gearing up for summer, I’m digging my sweater out of the back of the closet. By this time of year, most people’s gardens are in full swing and luckily the recent temperature dip wasn’t severe enough to tamper with that. One of my favorite, and often the easiest, plants to grow is basil. You find these plants at local nurseries, HEB, Whole Foods and the like just bursting with growth and for nearly the same cost as the packaged fresh herbs in the produce section (sometimes the packaging on the rooted variety reads, “I’m a live plant!” just to make sure shoppers don’t confuse the two). Why not buy the plant and have this versatile and flavorful herb on demand? I want to point out that basil is also a great for growing in small containers. Apartment dwellers, renters, condo owners: no excuses here. This plant will survive on a balcony or even in a sunny window, if that’s all you’ve got to offer. When space is an issue, consider the usefulness of the plants you are growing. Basil, used in a variety of summer [...]]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/basil-easy-to-grow-encourages-healthy-eating/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>School Lunches &#8211; USDA Slaps World in the Face</title>
		<link>http://blogs.sacurrent.com/index.php/school-lunches-usda-slaps-world-in-the-face/</link>
		<comments>http://blogs.sacurrent.com/index.php/school-lunches-usda-slaps-world-in-the-face/#comments</comments>
		<pubDate>Thu, 31 Mar 2011 16:17:17 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[agriculture]]></category>
		<category><![CDATA[food waste]]></category>
		<category><![CDATA[humanity]]></category>
		<category><![CDATA[school lunches]]></category>
		<category><![CDATA[USDA]]></category>
		<category><![CDATA[wastefulness]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=7365</guid>
		<description><![CDATA[A recent lunch at my son’s school has my ever-weakening faith in the USDA at an all-time low. Seeing the 5-gallon bucket of waste milk always makes me sick. I come from the era where kids were still taught to finish their food, to not waste and not take more than you knew you could actually eat. Therein lies the problem. Not only are children required to take certain foods/amounts, but they are required to take milk. It’s like a big giant voice in the cafeteria saying, “The USDA counted all you kids, so there’s a milk for each of you, by golly. If you don’t want it, just dump it on your way out &#8230; along with the rest of your food.”  (However, parents can still pack their kid a lunch of jelly beans and Kool-Aid and no one would bat an eye.) I started wondering what was going on there when I saw a little girl in the trash line opening a container of milk, gracefully raising her arm to reach the top of the milk abyss, and dumping in the entire container. Like one long chocolate stream flooding into the face of world hunger, wastefulness, and those [...]]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/school-lunches-usda-slaps-world-in-the-face/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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		<title>Consumers Revolt: Stand Up to Restaurants!</title>
		<link>http://blogs.sacurrent.com/index.php/consumers-revolt-stand-up-to-restaurants/</link>
		<comments>http://blogs.sacurrent.com/index.php/consumers-revolt-stand-up-to-restaurants/#comments</comments>
		<pubDate>Mon, 21 Mar 2011 07:45:02 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[chuy's]]></category>
		<category><![CDATA[cook]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[fish]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[restaurants]]></category>
		<category><![CDATA[tacos]]></category>
		<category><![CDATA[tortilla]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=6947</guid>
		<description><![CDATA[When you are accustomed to good food done right, it only raises your expectations at eating establishments.]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/consumers-revolt-stand-up-to-restaurants/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
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		<title>Scent Memories: Create a meal to remember a night you&#8217;ll never forget</title>
		<link>http://blogs.sacurrent.com/index.php/scent-memories-create-a-meal-to-remember-a-night-youll-never-forget/</link>
		<comments>http://blogs.sacurrent.com/index.php/scent-memories-create-a-meal-to-remember-a-night-youll-never-forget/#comments</comments>
		<pubDate>Wed, 23 Feb 2011 04:20:04 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[brain]]></category>
		<category><![CDATA[eggs]]></category>
		<category><![CDATA[limbic system]]></category>
		<category><![CDATA[memories]]></category>
		<category><![CDATA[scent]]></category>
		<category><![CDATA[smells]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=5511</guid>
		<description><![CDATA[From time to time, we experience the way that smells can evoke memories, even emotions. Perhaps it’s the familiarity of someone’s cologne, laundry detergent or hair product – you catch a whiff as someone passes by, reminding you of another time and place. Or the scent of a long-gone lover clinging to your pillow &#8230; the memories fresh in your mind as you inhale. The aroma of foods holds this power as well – the power to send our thoughts spiraling to the first time we were introduced to a particular food. I recently made a new dish with a visiting friend … one of those late night dinners, accompanied by a little alcohol. The kind you wait for all evening, and then enjoy whole-heartedly (partly because you’re starving, a little because you’re drunk, but mainly because it’s just that damn good). The frittata recipe we cooked up was one of the most fragrant dishes I’ve helped prepare in a long time, but more importantly, it was different – a new set of smells for my brain to process. A combination of bacon, garlic, onion and oregano filled the air. The longer we waited, the deeper the scent tickled my [...]]]></description>
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		<slash:comments>1</slash:comments>
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		<title>Aphrodisiacs 101: eating for love this Valentine&#8217;s Day</title>
		<link>http://blogs.sacurrent.com/index.php/aphrodisiacs-101-eating-for-love/</link>
		<comments>http://blogs.sacurrent.com/index.php/aphrodisiacs-101-eating-for-love/#comments</comments>
		<pubDate>Tue, 08 Feb 2011 07:05:26 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[amaretto]]></category>
		<category><![CDATA[Aphrodisiac]]></category>
		<category><![CDATA[calf fries]]></category>
		<category><![CDATA[chocolate]]></category>
		<category><![CDATA[libido]]></category>
		<category><![CDATA[neurotransmitters]]></category>
		<category><![CDATA[oysters]]></category>
		<category><![CDATA[pheromones]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[souffle]]></category>
		<category><![CDATA[strawberries]]></category>
		<category><![CDATA[Valentines Day]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=4556</guid>
		<description><![CDATA[Although Viagra is a recent savior to modern man’s penis, humanity has been looking for a lift for thousands of years. But with no Walgreen’s on every fucking corner, what the hell did they do? Eat. Food was their sustenance and their medicine. One of the most commonly known aphrodisiacs today, chocolate, is believed to have been used to boost one’s ‘powers’ since the time of  Montezuma and the Aztec empire. There are various theories as to how the chemicals in chocolate effect the neurotransmitters in our brains, but it is accepted by many to heighten sexual arousal. Like finding yourself lost in the spell of a partner’s pheromones, your brain is affected at such a primal and thoughtless level it has no choice but to succumb, bringing your naughty parts along for the ride. Other vittles revered for their love-inducing chemical properties include calf fries (aka rocky mountain oysters – the testicles of calves or bulls), celery (containing androsterone, a hormone naturally produced in males that stimulates sexual arousal in females) and oysters (loaded with zinc, a mineral known to control progesterone levels), which are also sexually suggestive in appearance. Joining those wet, soft mouthfuls in the ranks of [...]]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/aphrodisiacs-101-eating-for-love/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
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		<title>Foodways Texas&#8217; Gulf symposium gathers foodies</title>
		<link>http://blogs.sacurrent.com/index.php/gulf-symposium-gathers-foodies/</link>
		<comments>http://blogs.sacurrent.com/index.php/gulf-symposium-gathers-foodies/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 22:57:34 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[Foodways Texas]]></category>
		<category><![CDATA[Galveston]]></category>
		<category><![CDATA[Gulf Coast]]></category>
		<category><![CDATA[Symposium]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=4559</guid>
		<description><![CDATA[Foodways Texas, after a successful and continuing membership drive, is now about to present its first public event, a symposium centered on the Texas Gulf Coast, a region in need of some strokes after the BP disaster.]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/gulf-symposium-gathers-foodies/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<title>More winter beer: don&#8217;t forget Saint Arnold Winter Stout</title>
		<link>http://blogs.sacurrent.com/index.php/more-winter-beer/</link>
		<comments>http://blogs.sacurrent.com/index.php/more-winter-beer/#comments</comments>
		<pubDate>Wed, 02 Feb 2011 22:53:39 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[Harpoon Leviathan Barleywine]]></category>
		<category><![CDATA[Old Chub Scotch Ale]]></category>
		<category><![CDATA[Omniboire]]></category>
		<category><![CDATA[Saint Arnold Winter Stout]]></category>
		<category><![CDATA[winter]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=4557</guid>
		<description><![CDATA[Beer tasters don’t spit, but parts of beer articles do occasionally end up on the cutting room floor as a result of writerly exuberance. Here then are the three beers that failed to make the editorial cut from the recent Omniboire beer tasting: With yet another stylistic turn, our #6 beer [in last week's Omniboire] was the Boston-made Harpoon Leviathan Barleywine brewed in an English style with pale malt and “a long boil in the kettle.”  “It’s a very drinkable barleywine—usually a sipping beer, but this you could chug. Not that I would,” confessed Anderson. “A fruity character with floral hops,” noted Tarver. “NyQuil—which I like [in a beer], and easy drinking [for the style],” said Jeffcoat. Next in line was the Old Chub Scotch Ale (8% alcohol) made by Oskar Blues Brewery in Colorado; it was our only beer presented in a can. “Seeing this kind of beer in a can is great,” thought Jeffcoat in reference to its light-protective aspect. “The mouthfeel is a little thin,” noted Poling, who also found the malt a touch sweet. “Very ‘slammable’ for its alcohol content,” offered Tarver. Rounding out the tasting was another Texas Beer, the Saint Arnold Winter Stout “brewed [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Healthy eating resolutions: How to keep your salad life interesting</title>
		<link>http://blogs.sacurrent.com/index.php/healthy-eating-resolutions-how-to-keep-your-salad-life-interesting/</link>
		<comments>http://blogs.sacurrent.com/index.php/healthy-eating-resolutions-how-to-keep-your-salad-life-interesting/#comments</comments>
		<pubDate>Fri, 21 Jan 2011 19:13:40 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[asian]]></category>
		<category><![CDATA[balsamic]]></category>
		<category><![CDATA[dressing]]></category>
		<category><![CDATA[eating]]></category>
		<category><![CDATA[healthy]]></category>
		<category><![CDATA[resolution]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[vinaigrette]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=4091</guid>
		<description><![CDATA[So we&#8217;re a few weeks in on those new years resolutions now and I can only speculate as to how many of us have our list topped with &#8220;Eat healthier in 2011!&#8221; So I pose the question &#8230; are you sick of salads yet? Over time, I find even the best salads get monotonous. As the days wear on, as much as you know it&#8217;s good for you, there&#8217;s just no excitement in seeing it anymore. Staleness is the first ingredient in a recipe of failure and abandonment. The key to life, after all, is to keep things interesting. It&#8217;s simple human nature. So what do we do from here? Change things up a bit. We start out with the bare bones — a nice heaping bowl of leafy greens, lettuce and spinach being the common players. But from there the door opens to reveal the most varied options: fresh or dried fruit, toasted nuts, crumbles of cheese, grilled meats, etc. But the salad&#8217;s true flavor, what gives it variety and brings it all together simultaneously, what intrigues us, is its crowning glory — the dressing. I have a few favorites I make at home and rotate through, enjoying one [...]]]></description>
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		<slash:comments>0</slash:comments>
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		<title>Pearl Pushes Tamales</title>
		<link>http://blogs.sacurrent.com/index.php/pearl-pushes-tamales/</link>
		<comments>http://blogs.sacurrent.com/index.php/pearl-pushes-tamales/#comments</comments>
		<pubDate>Tue, 16 Nov 2010 23:05:11 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[Bazaar Sabado]]></category>
		<category><![CDATA[Pearl]]></category>
		<category><![CDATA[Tamales]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=2561</guid>
		<description><![CDATA[The first annual Tamales at Pearl celebration will take place on Saturday, December 11 from noon to seven. Tamales! Musica! Live Dancers! Cerveza! Anticuchos! Empanadas!...y más will all be on parade. And, guys and girls, admission is FREE! OK, enough exclamation points.

 ]]></description>
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		<slash:comments>0</slash:comments>
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		<item>
		<title>Don Strange Remembered in Recipes</title>
		<link>http://blogs.sacurrent.com/index.php/don-strange-remembered-in-recipes/</link>
		<comments>http://blogs.sacurrent.com/index.php/don-strange-remembered-in-recipes/#comments</comments>
		<pubDate>Thu, 11 Nov 2010 19:55:36 +0000</pubDate>
		<dc:creator>Eater</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=2422</guid>
		<description><![CDATA[Don Strange fed the famous and the modest alike. Whether catering to congressmen at barbecue events on the White House lawn, swells in Hollywood, Katrina refugees at Kelley Air Force Base or 35,000 Lutheran youth at La Villita, he never forgot the true meaning of hospitality. San Antonio’s reputation as a city of open arms owes much to his generous spirit and his entertaining and cooking flair; with his death, in 2009, the city lost one of its most dedicated—and effective—apostles. Many of us have attended Strange events over the years, either at his ranch near Welfare (complete with Longhorns, of course) or at any of a number of public and private venues around town. But even if his famous pan de campo or grilled white wings have never passed your lips, the new cookbook penned by his widow, Frances Strange, along with Terry Thompson-Anderson, should be of interest not only for its more than 100 recipes, but also for its documentation of more than four decades of entertaining in South Texas. According to Frances, “Don Strange of Texas: His Life &#38; Recipes” is designed for “the home hostess to have fun with very simple recipes.” But it doesn’t stop [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Foodways Texas: preserving Texas&#8217; unique food traditions</title>
		<link>http://blogs.sacurrent.com/index.php/foodways-texas-preserving-texas-unique-food-traditions/</link>
		<comments>http://blogs.sacurrent.com/index.php/foodways-texas-preserving-texas-unique-food-traditions/#comments</comments>
		<pubDate>Wed, 10 Nov 2010 00:54:29 +0000</pubDate>
		<dc:creator>SA DAILY</dc:creator>
				<category><![CDATA[Flavor]]></category>
		<category><![CDATA[Streetview]]></category>
		<category><![CDATA[Earl Abel’s]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Foodways Texas]]></category>
		<category><![CDATA[Melissa Guerra]]></category>
		<category><![CDATA[Robb Walsh]]></category>
		<category><![CDATA[Roger Arias]]></category>
		<category><![CDATA[ron bechtol]]></category>
		<category><![CDATA[texas]]></category>
		<category><![CDATA[vendors]]></category>

		<guid isPermaLink="false">http://blogs.sacurrent.com/?p=2303</guid>
		<description><![CDATA[Texans, even those who pay some attention to what they put in their mouths, tend to take our iconic foods for granted. The tamales, the barbacoa, the pan dulce, the sausage, the locally harvested honey…we assume it will all be there when we want it. Yet indifference inevitably takes its toll, as do both zealous health regulations and the ease and convenience of packaged foods. The fabled Chili Queens, whose last outpost was Alamo Plaza, fell prey to the fly police; only a generation ago, chicharron vendors roamed the West Side hawking their porky product.]]></description>
		<wfw:commentRss>http://blogs.sacurrent.com/index.php/foodways-texas-preserving-texas-unique-food-traditions/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
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</rss>

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