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	<title>Special Magic Kitchen &#187; Ingredients</title>
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		<title>Kids and Garlic</title>
		<link>http://specialmagickitchen.com/archives/4097</link>
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		<pubDate>Tue, 16 Nov 2010 15:35:19 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Kids]]></category>
		<category><![CDATA[Prep]]></category>
		<category><![CDATA[Tools & Gadgets]]></category>
		<category><![CDATA[garlic]]></category>
		<category><![CDATA[garlic peeler]]></category>
		<category><![CDATA[garlic twist]]></category>
		<category><![CDATA[nextrend]]></category>
		<category><![CDATA[zak]]></category>

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		<description><![CDATA[Garlic can be somewhat difficult for kids to manage. The thin skin can be hard to get off, cutting with a knife isn&#8217;t so wise, and even garlic presses can require a lot of force to squeeze. And this is only if they can handle the smell. A lot of adults don&#8217;t care for garlic [...]]]></description>
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		<title>Rouxbe Cooking School</title>
		<link>http://specialmagickitchen.com/archives/3551</link>
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		<pubDate>Wed, 13 Oct 2010 13:26:46 +0000</pubDate>
		<dc:creator>admin</dc:creator>
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		<category><![CDATA[Cooking Classes]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Kids]]></category>
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		<description><![CDATA[I started to really get into cooking when I was a stay-at-home father several years back. During that time it was hard to finish tasks completely let alone get anything done, but cooking food was required. Preparing a meal was the one to-do-list item that had to get done (somehow). As the years went along, [...]]]></description>
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		<title>Which Yeast to Use</title>
		<link>http://specialmagickitchen.com/archives/2769</link>
		<comments>http://specialmagickitchen.com/archives/2769#comments</comments>
		<pubDate>Thu, 28 Jan 2010 14:12:28 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[All]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[dry active]]></category>
		<category><![CDATA[rapid rise]]></category>
		<category><![CDATA[yeast]]></category>

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		<description><![CDATA[In the January Saveur issue they give some recommendations on which yeast to use when faced with the choice of fresh yeast, active dry, and rapid rise (instant). The short article advises to stay away from old-fashioned fresh yeast as it is extremely perishable and you may end up buying a block that is already [...]]]></description>
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