﻿<?xml version="1.0" encoding="utf-8"?><rss xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><ttl>60</ttl><title>BLOG.AFOODOBSESSION.COM</title><link>http://blog.afoodobsession.com</link><lastBuildDate>Tue, 07 Feb 2012 00:47:28 GMT</lastBuildDate><pubDate>Tue, 07 Feb 2012 00:47:28 GMT</pubDate><language>en</language><copyright /><itunes:subtitle> </itunes:subtitle><itunes:author /><itunes:summary /><description /><itunes:owner><itunes:name /><itunes:email>3bats@comcast.net</itunes:email></itunes:owner><itunes:explicit>no</itunes:explicit><itunes:category text="Arts" /><item><title>'SCAROL AND BEANS..ESCAROLE AND BEANS, A SOUTHERN ITALIAN CLASSIC</title><link>http://blog.afoodobsession.com/2012/02/02/scarol-and-beansescarole-and-beans-a-southern-italian-classic.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px"&gt;&lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 372px; HEIGHT: 259px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/P2011835.JPG?a=50" width="499" height="955"&gt;&amp;nbsp; This classic Italian dish which most&lt;br&gt;
 probably comes from the southern regions of Italy is another one of those recipes which relied heavily on the&lt;br&gt;
 available foods in the area. While today's Italian or Italian-American experience is full of lusty meats, cheeses,&lt;br&gt;
 pastas...the early Italian immigrants left their country for parts unknown to them in search of a ...&lt;/font&gt;
</description><category>BEANS</category><category>ESCAROLE</category><category>CANNELLINI BEANS</category><comments>http://blog.afoodobsession.com/2012/02/02/scarol-and-beansescarole-and-beans-a-southern-italian-classic.aspx#Comments</comments><guid isPermaLink="false">188743c5-d174-4d5f-bf37-cd7460bac6eb</guid><pubDate>Fri, 03 Feb 2012 03:07:04 GMT</pubDate></item><item><title>PIZZA BIANCA CON RUCOLA...A WHITE PIZZA WITH ARUGULA</title><link>http://blog.afoodobsession.com/2012/01/31/pizza-bianca-con-rucolaa-white-pizza-with-arugula.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>     &lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 480px; HEIGHT: 406px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
     "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/arugula.jpg?a=47" width="548" height="1123"&gt; &lt;br&gt;
 &lt;br&gt;
 pizza BIANCA!&amp;nbsp; It has many many variations...White Pie, or Pizza Bianca is usually &lt;br&gt;
 a pie without tomatoes of any kind and cheese..white cheese like Ricotta, Mozzarella, &lt;br&gt;
 Asiago,&amp;nbsp; Caciocavallo, etc etc. One white pie that I enjoy making combines a little &lt;br&gt;
 bit of a few different ingredients and when the pie is steaming and hot out of the ...
</description><category>pizza</category><category>ITALIAN FOOD</category><category>ITALIAN</category><category>APPETIZER</category><comments>http://blog.afoodobsession.com/2012/01/31/pizza-bianca-con-rucolaa-white-pizza-with-arugula.aspx#Comments</comments><guid isPermaLink="false">f910c5e2-b406-45d5-9d45-fc8a02760ba0</guid><pubDate>Tue, 31 Jan 2012 04:12:49 GMT</pubDate></item><item><title>LAZY COOK'S LASAGNE...MAFALDE AL FORNO</title><link>http://blog.afoodobsession.com/2012/01/29/lazy-cooks-lasagnemafalde-al-forno.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>     &lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 526px; HEIGHT: 328px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
     "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/P1281812.JPG?a=79" width="1086" height="1205"&gt; &lt;br&gt;
 &lt;br&gt;
 &amp;nbsp;&amp;nbsp;&amp;nbsp; Think that's a tasty pan of Lasagne there?&amp;nbsp; Guess again. Everything is pretty much the &lt;br&gt;
 same except the layering and the pasta. Am I giving you a short cut?&amp;nbsp; Well, sort of..but &lt;br&gt;
 not entirely. This is a mix of a Lasagne and a Baked Ziti, both types of pasta dishes in &lt;br&gt;
 Italian are known as ...
</description><category>MEATBALLS</category><category>ITALIAN FOOD</category><category>sausage</category><category>ITALIAN</category><category>MOZZARELLA</category><category>MAIN COURSE PASTA SAUCES</category><category>PASTA</category><comments>http://blog.afoodobsession.com/2012/01/29/lazy-cooks-lasagnemafalde-al-forno.aspx#Comments</comments><guid isPermaLink="false">ce8f283b-f8bb-4ed0-a4ce-820ee964bf5a</guid><pubDate>Mon, 30 Jan 2012 03:19:32 GMT</pubDate></item><item><title>OREGANO PESTO CHICKEN BREASTS...WARM FOOD FOR A WINTER'S NIGHT</title><link>http://blog.afoodobsession.com/2012/01/21/oregano-pesto-chicken-breastswarm-food-for-a-winters-night.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>     &lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 588px; HEIGHT: 388px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
     "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/P1201771.JPG?a=95" width="1245" height="1247"&gt; &lt;br&gt;
 &lt;br&gt;
 &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Here's a relatively quick one for you loyal blogfollowers of A FOOD OBSESSION, a hearty and warm baked Chicken Breast for any time, but great on a January's cold night.
Something &lt;br&gt;
 about the smell of roasting or baking chicken with herbs and aromatics that turns the chill outside &lt;br&gt;
 into something cozy. I'm not a fan ...
</description><category>OREGANO</category><comments>http://blog.afoodobsession.com/2012/01/21/oregano-pesto-chicken-breastswarm-food-for-a-winters-night.aspx#Comments</comments><guid isPermaLink="false">d8ac808f-5448-42df-bee4-44091843058a</guid><pubDate>Sat, 21 Jan 2012 20:10:22 GMT</pubDate></item><item><title>IN THE CENTER OF PHILLY IS A FOODIE TREASURE, THE READING TERMINAL MARKET</title><link>http://blog.afoodobsession.com/2012/01/17/in-the-center-of-philly-is-a-foodie-treasure-the-reading-terminal-market.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px" face="Arial"&gt;&lt;font style="FONT-SIZE: 12px"&gt;&lt;img style=
      "BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 585px; HEIGHT: 510px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/P1161750.JPG?a=65" width="1515" height="1295"&gt;&lt;br&gt;
&lt;br&gt;
 &amp;nbsp;&amp;nbsp;&amp;nbsp; In the center of the urban sprawl that is the city of brotherly love, Philadelphia is an ancient (by U.S. stan-&lt;br&gt;
 dards) building which houses one of America's oldest food markets..the READING TERMINAL MARKET at&lt;br&gt;
 1115-1141 Market Street, northeast corner of 12th ...&lt;/font&gt;&lt;/font&gt;
</description><category>FOOD MARKETS</category><category>TRAVEL</category><category>READING TERMINAL MARKET</category><category>PHILADELPHIA</category><comments>http://blog.afoodobsession.com/2012/01/17/in-the-center-of-philly-is-a-foodie-treasure-the-reading-terminal-market.aspx#Comments</comments><guid isPermaLink="false">c71f4ab4-9f21-4a6e-989a-5cafaa08b80a</guid><pubDate>Tue, 17 Jan 2012 05:17:25 GMT</pubDate></item><item><title>SPAGHETTI ALLA PUTTANESCA TO START THE YEAR OFF..</title><link>http://blog.afoodobsession.com/2012/01/05/spaghetti-alla-puttanesca-to-start-the-year-off.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px" face="Arial"&gt;&lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 585px; HEIGHT: 346px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/P1051670.JPG?a=62" width="1396" height="1203"&gt;&lt;br&gt;
&lt;br&gt;
 &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Welcome to 2012 and my best wishes to you and yours for a wonderful year. Of course since it's the&lt;br&gt;
 beginning of the year I've been trying to come up with a spectacular start of year blog for you. That means&lt;br&gt;
 planning. Guess what?&amp;nbsp; When I plan a blogpost it just doesn't ...&lt;/font&gt;
</description><category>NAPOLETANA FOOD</category><category>ANCHOVIES</category><comments>http://blog.afoodobsession.com/2012/01/05/spaghetti-alla-puttanesca-to-start-the-year-off.aspx#Comments</comments><guid isPermaLink="false">bb358f0f-2d0c-4a42-abc5-abfab140b937</guid><pubDate>Fri, 06 Jan 2012 03:37:05 GMT</pubDate></item><item><title>LOOKING AHEAD AND BACK AT THE SAME TIME</title><link>http://blog.afoodobsession.com/2011/12/31/looking-ahead-and-back-at-the-same-time.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px" face="Arial"&gt;&lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 554px; HEIGHT: 440px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/norma2.jpg?a=51" width="253" height="440"&gt;&lt;br&gt;
&lt;br&gt;
 &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; Here we are at that place in time we choose to call NEW YEAR'S EVE, a place of endings and a&lt;br&gt;
 place of beginnings. A place of regrets for some, and a place for&amp;nbsp; celebration for others. Yet it's&lt;br&gt;
 really neither a beginning or an ending..it's a continuation that just somehow ...&lt;/font&gt;
</description><category>NEW YEAR'S</category><comments>http://blog.afoodobsession.com/2011/12/31/looking-ahead-and-back-at-the-same-time.aspx#Comments</comments><guid isPermaLink="false">1d2f64b7-dd4b-4dd9-a378-2c25d28377a3</guid><pubDate>Sat, 31 Dec 2011 17:48:31 GMT</pubDate></item><item><title>CALAMARES CON AZAFRAN...SPANISH INFLUENCED FRIED SQUID WITH SAFFRON AIOLI</title><link>http://blog.afoodobsession.com/2011/12/27/calamares-con-azafranspanish-influenced-fried-squid-with-saffron-aioli.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px"&gt;&lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 432px; HEIGHT: 263px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/PC271610.JPG?a=20" width="1288" height="1269"&gt;&amp;nbsp;&amp;nbsp; Calamari....sweet, somewhat&lt;br&gt;
 briny, meltingly delicious. One of the most popular ways to prepare this treat better known as Squid is to coat it in&lt;br&gt;
 either flour, or cornmeal, or breadcrumbs, or a combination of the three and to deep fry it (don't wince in pain , deep fry-&lt;br&gt;
 ing is not how you should eat on a daily ...&lt;/font&gt;
</description><category>SQUID</category><category>SPANISH FOOD</category><category>CALAMARI</category><comments>http://blog.afoodobsession.com/2011/12/27/calamares-con-azafranspanish-influenced-fried-squid-with-saffron-aioli.aspx#Comments</comments><guid isPermaLink="false">6842855b-f3a3-4d41-a554-6e769758c97e</guid><pubDate>Wed, 28 Dec 2011 03:30:29 GMT</pubDate></item><item><title>HAPPY HOLIDAYS AND THANK YOU THANK YOU</title><link>http://blog.afoodobsession.com/2011/12/24/happy-holidays-and-thank-you-thank-you.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px" face="Arial"&gt;&lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 471px; HEIGHT: 1091px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/santerays.jpg?a=41" width="615" height="1720"&gt;&lt;br&gt;
&lt;br&gt;
 Just dropping you all a little note at this end of the year Holidaytime...from the bottom of my heart I&lt;br&gt;
 want to thank you all for your support and encouragement with this blog. Food and information&lt;br&gt;
 are useless if they are not shared and writing this blog is the best way I can ...&lt;/font&gt;
</description><category>HOLIDAY</category><category>HOLIDAY FOOD</category><comments>http://blog.afoodobsession.com/2011/12/24/happy-holidays-and-thank-you-thank-you.aspx#Comments</comments><guid isPermaLink="false">e2760359-2956-4e89-beb7-1d93d61fc315</guid><pubDate>Sat, 24 Dec 2011 16:14:05 GMT</pubDate></item><item><title>MEATLOAF YOU CAN LOVE..</title><link>http://blog.afoodobsession.com/2011/12/22/meatloaf-you-can-love.aspx?ref=rss</link><dc:creator>peter battaglia</dc:creator><description>      &lt;font style="FONT-SIZE: 12px"&gt;&lt;img style="BORDER-BOTTOM: 0px solid; BORDER-LEFT: 0px solid; WIDTH: 540px; HEIGHT: 364px; BORDER-TOP: 0px solid; BORDER-RIGHT: 0px solid" src=
      "http://images.quickblogcast.com/7/6/6/9/7/190263-179667/PC221506.JPG?a=47" width="1392" height="1198"&gt;&lt;br&gt;
&lt;br&gt;
 &amp;nbsp; Are you afraid of MEATLOAF?&amp;nbsp; Does the sound of that word make you run and hide, or shake uncontrollably?&lt;br&gt;
 I'm finding out that many people suffer from Post-Childhood Badly Made and Forcefed Meatloaf Syndrome.&lt;br&gt;
 Shocking. It's time for an Intervention..Dr.Drew, please take a little time off from Celebrity Rehab and let's work&lt;br&gt;
 ...&lt;/font&gt;
</description><category>PORK</category><category>MEATLOAF</category><category>BEEF</category><comments>http://blog.afoodobsession.com/2011/12/22/meatloaf-you-can-love.aspx#Comments</comments><guid isPermaLink="false">2c66cf4d-e077-4c53-b74d-95daa50f8441</guid><pubDate>Fri, 23 Dec 2011 03:37:48 GMT</pubDate></item></channel></rss>
