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<title>Food writing</title>
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<dc:date>2010-3-2T00:00:00Z</dc:date>
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<title>A Winters tea.</title>
<link>http://www.ghirlando.co.uk/page4.htm#54851</link>
<description>                                       0    false            18 pt    18 pt    0    0        false    false    false                                                       Style Definitions   table.MsoNormalTable  	msostylenameTable Normal  	msotstylerowbandsize0  	msotstylecolbandsize0  	msostylenoshowyes  	msostyleparent  	msopaddingalt0cm 5.4pt 0cm 5.4pt  	msoparamargin0cm  	msoparamarginbottom.0001pt  	msopaginationwidoworphan  	fontsize12.0pt  	fontfamilyTimes New Roman  	msoasciifontfamilyCambria  	msoasciithemefontminorlatin  	msofareastfontfamilyTimes New Roman  	msofareastthemefontminorfareast  	msohansifontfamilyCambria  	msohansithemefontminorlatin  	msoansilanguageENUS          It may be that the festive season is well  and truly upon us. There is no dispute in my mind that this is the case  because in our house the lights are twinkling the cat is stuck in the  Christmas tree pine needles adorn the floor and the scent of satsumas fills  the air.    It would be a bleak midwin...</description>
<dc:date>2009-12-21T00:00:00Z</dc:date>
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<title>Keith Floyd</title>
<link>http://www.ghirlando.co.uk/page4.htm#48776</link>
<description>So you taught me. I was always eating I watched television too. At college I followed your recipes and they opened my eyes. I shared them with friends who were amazed. We all raised glasses of wine to toast you. My mother taught me wonderful cooking you taught me wonder. When you were rocking side to side your cravat never moved. Tonight we all raise a glass to you and we cook and we mourn what seems to be another sadness from someone lonely and tragic who gave so much happiness. Im sure theres a bar in heaven and youll have the time of your life. Goodbye Sir Keith.</description>
<dc:date>2009-9-15T00:00:00Z</dc:date>
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<title>A visit to the pub or a constitutional</title>
<link>http://www.ghirlando.co.uk/page4.htm#48369</link>
<description>  			I walked gently  through the front doors off the summer street past the people sitting  outside laughing. Nearly stamped on by a man stepping backwards a  reacted sorry mate squeezing from his vacant mouth.  A simple small room with leaded windows either side of the central  front doors. A fruit machine flickers below the television which is  playing a radio station. Convincingly converted oil lamps hang in the  windows bleached and stained prints of ships sailing scenes and  battles cover the walls like a room in the Academy.  On the left a large mirror looks out above the fireplace and a cigarette machine hangs grimly onto the wall.  Model wooden boats ceramic plates jugs and whatever else have been  left for years on a long high shelf. The clock is stopped at seven  thirtysix. Morning or evening. Four people sit alone two at far ends  of the same table serious in their private worlds. They are perched as  far away from each other as possible. Two others sit at chairs on small  ...</description>
<dc:date>2009-7-29T00:00:00Z</dc:date>
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<title>Taking the Bisqueit or Dont get crabby with me</title>
<link>http://www.ghirlando.co.uk/page4.htm#48311</link>
<description>Crab Bisque          Spring is into action now very  bouncily and what better than crustacea to make you smile apart from  stuffing your face with samphire until there is none left and the long  wait begins.This morning with the roof down on the car I pootled  along with Paul Mauriat and his orchestra to my favourite fishmonger a  short jaunt away in Nunhead. Two handfuls of samphire and one medium  sized crab later I was homeward bound. Tonights supper is going to be  a light salad based on these ingredients but what I want to let you in  on is my recipe for crab bisque. As I am writing this my mouth is  watering from the incredible aromas coming from the kitchen. Ive  cleaned the crab pulling away its dead mans fingers teasing out  all the lovely white meat in the legs and claws and reserving the brown  meat for a parfait. If you can get a live crab so much the better but  if not well we can live with that. I just prefer my seasonings and  broths to cook the crab in    Then with the ...</description>
<dc:date>2009-6-23T00:00:00Z</dc:date>
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<title>Me and Madeleine</title>
<link>http://www.ghirlando.co.uk/page4.htm#48370</link>
<description>  			Sometimes it  is the first time you try something and its flavours explode in your  mouth that you remember as one of your favourite meals. Or perhaps it  should really be one of your most memorable meals. Where lies the  difference I have had many amazing curries and yes the first one  wasnt the best but I think that is more down to the huge variety and  styles available. I remember the first time I had seared tuna with  salsa verde and lentils. I was knocked out amazed that there could be  this dish that had been hidden from me all my life. I remember it well  but it wasnt the best or most memorable dish Ive had. And some of the  best meals some of the most memorable have not been ones that have had  the best food. Pizza in a London restaurant on my first date with Bee.  Tea and cake in the garden on a sunny day with friends and family. A  plate of Ham and Eggs in an old pub in the woods and even a bought  quiche with a bottle of wine on a wooden bench watching a dull play. A  h...</description>
<dc:date>2009-6-16T00:00:00Z</dc:date>
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<title>Toast the roast</title>
<link>http://www.ghirlando.co.uk/page4.htm#48373</link>
<description>Ah yes Bees birthday dinner. Part two. Of about four it seems. And  what I mean by that is that my wife has a block booking of at least a  week of festivities when it comes to her birthday. Why not I applaud  any excuse for as many celebratory meals as possible and in this case  it was a landmark birthday so the meals were even more sumptuous and  apples in a pigs mouth than normal. We are certainly reducing our  intake in the coming week as I now cant see my feet when I stand up.  Its going to be grilled fish and salad for us as we strive to get our  bodies back to being temples and not the temples of doom they have  been.  Looking back at what we have been eating and drinking for the past  seven days makes eyewatering reading. No wonder the steep and  incredibly beautiful walk from Lulworth Cove to Durdle door in  unseasonably bluesky sunshine was not as easy as it was when I last  did it eight years ago. However nowadays we always use exercise as a  justification to stuff it later i...</description>
<dc:date>2009-2-23T00:00:00Z</dc:date>
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<title>Allium stops anxiety</title>
<link>http://www.ghirlando.co.uk/page4.htm#48374</link>
<description>The greatest compliment I can pay our host for last night was that I  dont really remember eating. I know we enjoyed the food and there was  certainly a cheese course which Bee and I have decided is inhuman not  to have but it summed up the whole point of dinner with a good friend.  We had quite an enormous amount of booze for a Tuesday night but the  whole evening around the dinner table occasionally propped against the  fridge and sometimes in a corner of the room stroking a plant and  singing was what food can and should be about when its not in a  fashionable restaurant or delicatessen that flies its mozarella in  twice weekly on its own business class seat. You pay for that and  goodness me this morning we paid for last night. Our host didnt  present us with a bill on a silver tray with orange juice we were at  home and it would have been very strange had she appeared in our  bedroom but I do understand why most carousing takes  place with the  safety net of a liein underneath it....</description>
<dc:date>2009-2-14T00:00:00Z</dc:date>
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<title>4 meals a day</title>
<link>http://www.ghirlando.co.uk/page4.htm#48368</link>
<description>Tuesday 3rd February 2009 The joys of toast and honey are a joy to  mouthhold. A few weeks ago I found a jar in my cupboard from Ancient  Egypt. Or possibly it was Spain before it was socalled hold on So  back in the Empire of Hispania which incidentally is not where my  honey came from unless they had a branch of Waitrose and indeed  Egypt in ancient times and probably to this day they were all most  likely breakfasting as I did today on glorious brown toast and  deliciously runny hunny. It is almost as close as food gets to being  under a warm duvet on a Saturday morning. Hot toast salty butter and a  long slow drizzle of golden syrupy liquid smoothed and scraped right  to the corners. On this occasion there were some very strange looking  specks in the honey but rather like a bee in amber I felt they were  honorouble losses to the breakfast pot. And as honey never goes off  not something that would harm me. What a tremendous start to a day. To  be taken back to the comfort of an ima...</description>
<dc:date>2009-2-9T00:00:00Z</dc:date>
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<title>A snow day</title>
<link>http://www.ghirlando.co.uk/page4.htm#48367</link>
<description>Bee rubbed the snow into my face. Quite an  underhand tactic and one that was going to cause her a great deal of  misfortune. She admitted to me that essentially she was too lazy to  bend down and pick up the snow to make snowballs so it had to be at  hand height. I however have no compunction against kneeling if frozen  pain can be the gain. Especially if the opportunity arises to launch a  projectile into laden branches just as she walks beneath. These are the  risks one takes if sneaky techniques are employed in the gentlemanly  game of cricket. I mean snowball fighting. Which should go along the  same lines. In any case the lines I followed were along the English  bowling ones and generally missed every time.  Also I ended up falling over quite a lot. Never mind.  We just had to do it. Im not sure why  perhaps it was a desire to play at living inside a wooden chalet but  we had to do it. At least if we didnt nothing much else would have  done. After a cold walk in a very snowy park...</description>
<dc:date>2009-2-6T00:00:00Z</dc:date>
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