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	<title>Olive Me</title>
	<link>http://spanishjourneys.com/oliveme</link>
	<description>A lover of Spain eats her heart out.</description>
	<lastBuildDate>Tue, 17 Aug 2010 14:12:09 +0000</lastBuildDate>
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		<title>Stuck in Barcelona with the Byblos Blues Again</title>
		<description><![CDATA[
Now that I&#8217;ve told everyone not to go to Barcelona in August (same old reasons you&#8217;re not supposed to head for Paris or Rome: nobody&#8217;s here except everyone from elsewhere, and all those lovely shops that close), I see the Palau de la Música Catalana has a reason to be in town every single night [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/08/16/stuck-in-barcelona-with-the-byblos-blues-again/</link>
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		<title>Ajoblanco: The Other Cold Soup from Spain</title>
		<description><![CDATA[
&#8220;Well, peel you a grape.&#8221; That&#8217;s what my mother always said to let us know we were asking for too much. Then I went to Spain, where I met Joaquín, a guy whose mother actually willingly peeled grapes for us and fed them to us for lunch. She floated them, ice-cold, in this garlic and [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/07/18/ajoblanco-the-other-cold-soup-from-spain/</link>
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		<title>Maó: A Small Island&#8217;s Big Cheese</title>
		<description><![CDATA[
Cows are important on Minorca and have been going way back. Archaeologists have found evidence of cheesemaking on this tiny island dating from 2000BC, and historians say Minorcan cheese crisscrossed the Mediterranean with Moorish and Pisan traders in the Middle Ages. Eaters may be interested to know that you can now buy the good stuff [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/07/08/ma-a-small-islands-big-cheese/</link>
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		<title>Finding the Fava Within</title>
		<description><![CDATA[
Fava beans are a bother. But they make such a grand appearance in spring, you really can&#8217;t help wanting to give them a chance. They&#8217;re big and fat and fleshy and green when not much else is. In Barcelona, they start showing up in markets in February or March and disappear again by mid-June. I&#8217;m [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/06/03/finding-the-fava-within/</link>
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		<title>Red Fruits and Roses for Dessert</title>
		<description><![CDATA[
Still in New York, sniffing around the Greenmarket for the first signs of fruit and smelling nothing but ramps. Of course, if I were in Catalonia right now it would be a whole different story: I&#8217;d be bathing in rose petals and eating fruits vermells, the red fruits of early summer. I&#8217;ve been working on [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/05/17/red-fruits-and-roses-for-dessert/</link>
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		<title>Not just chocolate, xocolata</title>
		<description><![CDATA[
We never made chocolate desserts when I was in cooking school in Barcelona twenty years ago. Don&#8217;t get me wrong. The Catalans love the stuff, and so do the Spaniards: bread and chocolate have probably been the entire peninsula&#8217;s favorite after-school snack since around 1500, when Cortez came back to Spain with a freighter-sized stash [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/04/26/not-just-chocolate-xocolata/</link>
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		<title>Making Do: Calçots in New York City</title>
		<description><![CDATA[
My friend Jaume called the other day to brag that he&#8217;s in charge of the annual calçotada in his village again this year. He grows his own supply of calçots, the sweet spring onion sprouts that are the raison d&#8217;etre of this particular Catalan eat-a-thon, but he&#8217;ll keep those to himself, as his little kitchen garden [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/03/13/making-do-calcots-in-new-york-city/</link>
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		<title>More Andalusian Fish Tales: The Almadraba</title>
		<description><![CDATA[

&#8220;Oceans cover seventy-five percent of the planet and yet we eat like there are only about 20 kinds of fish out there.&#8221; That&#8217;s Angel León again, talking at the French Culinary Institute in New York last month. He had a couple of mackerel in front of him&#8211;not an obscure &#8220;nameless&#8221; fish like the ones he [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/02/17/more-andalusian-fish-tales-the-almadraba/</link>
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		<title>In Pursuit of Plankton: An Andalusian Love Story</title>
		<description><![CDATA[
&#8220;I always wanted to eat plankton,&#8221; said Angel León, beginning the story of one of his culinary affairs. He seemed too sweet to be a chef, especially one of Spain&#8217;s most inventive ones. &#8220;When I was young,&#8221; he went on, &#8220;I remember they told us all about how whales feast on it.&#8221;
He looked hopefully across [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2010/01/27/in-pursuit-of-plankton-an-andalusian-love-story/</link>
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		<title>The Caganer: That&#8217;s What It&#8217;s All About</title>
		<description><![CDATA[
Some of you (especially readers around age two) may have felt drawn to the little guy peeking out from behind the pile of mantecados I wrote about last week. He&#8217;s my favorite caganer, a traditional rendition of the Catalan shitting man. He takes his place in all Catalan nativity scenes (even the ones in churches) to remind [...]]]></description>
		<link>http://spanishjourneys.com/oliveme/2009/12/23/the-caganer-thats-what-its-all-about/</link>
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