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	Comments on: Easy comfort food	</title>
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		By: Faisal		</title>
		<link>http://kateflaim.com/2007/02/easy-comfort-food/comment-page-1/#comment-84157</link>

		<dc:creator><![CDATA[Faisal]]></dc:creator>
		<pubDate>Wed, 23 May 2012 11:56:21 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/02/07/easy-comfort-food/#comment-84157</guid>

					<description><![CDATA[To all, this is certainly not the real deal, but on a busy work day, there is ntonihg like coming home and having dinner ready and a house smelling appetizing. Thanks for all the comments and if you end up trying it, PLEASE come back and let me know your thoughts, suggestions, etc]]></description>
			<content:encoded><![CDATA[<p>To all, this is certainly not the real deal, but on a busy work day, there is ntonihg like coming home and having dinner ready and a house smelling appetizing. Thanks for all the comments and if you end up trying it, PLEASE come back and let me know your thoughts, suggestions, etc</p>
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		<title>
		By: Beth		</title>
		<link>http://kateflaim.com/2007/02/easy-comfort-food/comment-page-1/#comment-37</link>

		<dc:creator><![CDATA[Beth]]></dc:creator>
		<pubDate>Fri, 09 Feb 2007 00:29:03 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/02/07/easy-comfort-food/#comment-37</guid>

					<description><![CDATA[If you don&#039;t like blue cheeses, a fontina would melt well and it has a nutty flavor- I wonder if the flavor wouldn&#039;t be interesting enough? It would more like a soft mac &#038; cheese. It&#039;s worth a try. Use real Italian fontina, not the weird Danish stuff. Of course any Brie would work, but you need to buy a really good one to get any flavor at all. Delice du (de? never could get my French prepositions straight) Burgonne is a favorite of ours.]]></description>
			<content:encoded><![CDATA[<p>If you don&#8217;t like blue cheeses, a fontina would melt well and it has a nutty flavor- I wonder if the flavor wouldn&#8217;t be interesting enough? It would more like a soft mac &amp; cheese. It&#8217;s worth a try. Use real Italian fontina, not the weird Danish stuff. Of course any Brie would work, but you need to buy a really good one to get any flavor at all. Delice du (de? never could get my French prepositions straight) Burgonne is a favorite of ours.</p>
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		<title>
		By: brooke		</title>
		<link>http://kateflaim.com/2007/02/easy-comfort-food/comment-page-1/#comment-36</link>

		<dc:creator><![CDATA[brooke]]></dc:creator>
		<pubDate>Wed, 07 Feb 2007 20:38:10 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/02/07/easy-comfort-food/#comment-36</guid>

					<description><![CDATA[I love watching the minimalist online...he just seems like such a dad. though i have to say that i thought his whole broiler expose was quite lame.

i was thinking about this last night on the way home from work...since i am not really supposed to eat gorgonzola, can you think of another cheese that this would work with? think &quot;not too moldy&quot;. i can&#039;t think of another cheese that has the right consistency.]]></description>
			<content:encoded><![CDATA[<p>I love watching the minimalist online&#8230;he just seems like such a dad. though i have to say that i thought his whole broiler expose was quite lame.</p>
<p>i was thinking about this last night on the way home from work&#8230;since i am not really supposed to eat gorgonzola, can you think of another cheese that this would work with? think &#8220;not too moldy&#8221;. i can&#8217;t think of another cheese that has the right consistency.</p>
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