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	<title>FLOWeRS oF VICE &#187; SEAFOOD</title>
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		<title>WILD SALMON CAKES</title>
		<link>http://flowersofvice.com/2010/01/wild-salmon-cakes/</link>
		<comments>http://flowersofvice.com/2010/01/wild-salmon-cakes/#comments</comments>
		<pubDate>Fri, 29 Jan 2010 03:28:05 +0000</pubDate>
		<dc:creator>Maud</dc:creator>
				<category><![CDATA[HEALTHY N' LIGHT]]></category>
		<category><![CDATA[QUICK n EASY]]></category>
		<category><![CDATA[SEAFOOD]]></category>

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		<description><![CDATA[Makes 6 small cakes 1 wild Alaskan salmon fillet (cooked). Alternatively, you can use canned salmon … 2 medium-size eggs 1 carrot, 1 celery branch, 1 cilantro (or parsley) bunch, 1 green onion.  All those finely chopped 1/2 to 1 cup of bread crumbs spices: dash of cayenne pepper, cumin, tumeric and ground mustard …  [...]


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		<title>BOUILLABAISSE A MOMO</title>
		<link>http://flowersofvice.com/2009/12/bouillabaisse-a-momo/</link>
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		<pubDate>Mon, 21 Dec 2009 03:24:25 +0000</pubDate>
		<dc:creator>Maud</dc:creator>
				<category><![CDATA[FRENCH]]></category>
		<category><![CDATA[GO(o)DNESS]]></category>
		<category><![CDATA[SEAFOOD]]></category>
		<category><![CDATA[WINTER COMFY]]></category>

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		<description><![CDATA[Typical meal from the beaches of Marseille, revu and corrected by Momo. Ingredients 1 big yellow onion, chopped finely 8 to 10 big tomatoes, peeled and deseeded, and roughtly chopped to dices. 1/2 to 1 bottle of dry white wine (Pinot grigio is good). Adding a tad of pastis will make it even more authentic. [...]


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