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	<title>
	Comments on: Late summer pizza	</title>
	<atom:link href="http://kateflaim.com/2007/09/late-summer-pizza/feed/" rel="self" type="application/rss+xml" />
	<link>http://kateflaim.com/2007/09/late-summer-pizza/</link>
	<description>freelance writer</description>
	<lastBuildDate>Thu, 27 Sep 2007 14:42:26 +0000</lastBuildDate>
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		<title>
		By: maritasays		</title>
		<link>http://kateflaim.com/2007/09/late-summer-pizza/comment-page-1/#comment-175</link>

		<dc:creator><![CDATA[maritasays]]></dc:creator>
		<pubDate>Thu, 27 Sep 2007 14:42:26 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/09/19/late-summer-pizza/#comment-175</guid>

					<description><![CDATA[Well, I certainly can&#039;t argue that. -X]]></description>
			<content:encoded><![CDATA[<p>Well, I certainly can&#8217;t argue that. -X</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: kate		</title>
		<link>http://kateflaim.com/2007/09/late-summer-pizza/comment-page-1/#comment-179</link>

		<dc:creator><![CDATA[kate]]></dc:creator>
		<pubDate>Wed, 26 Sep 2007 00:40:27 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/09/19/late-summer-pizza/#comment-179</guid>

					<description><![CDATA[Germi- YUM!!! My mom would really love that, I need to point her towards this!

Xander- I think the real problem there is the pineapple and canadian bacon! ;-)]]></description>
			<content:encoded><![CDATA[<p>Germi- YUM!!! My mom would really love that, I need to point her towards this!</p>
<p>Xander- I think the real problem there is the pineapple and canadian bacon! 😉</p>
]]></content:encoded>
		
			</item>
		<item>
		<title>
		By: Xander		</title>
		<link>http://kateflaim.com/2007/09/late-summer-pizza/comment-page-1/#comment-178</link>

		<dc:creator><![CDATA[Xander]]></dc:creator>
		<pubDate>Wed, 26 Sep 2007 00:28:44 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/09/19/late-summer-pizza/#comment-178</guid>

					<description><![CDATA[This seems like a pizza recipe where corn might actually work... For some reason, pizzas here in Thailand often come with corn on them, usually in strange combinations with other things. Why, for example, would I want corn, pineapple, and Canadian bacon? -X]]></description>
			<content:encoded><![CDATA[<p>This seems like a pizza recipe where corn might actually work&#8230; For some reason, pizzas here in Thailand often come with corn on them, usually in strange combinations with other things. Why, for example, would I want corn, pineapple, and Canadian bacon? -X</p>
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			</item>
		<item>
		<title>
		By: germi		</title>
		<link>http://kateflaim.com/2007/09/late-summer-pizza/comment-page-1/#comment-176</link>

		<dc:creator><![CDATA[germi]]></dc:creator>
		<pubDate>Mon, 24 Sep 2007 02:19:23 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/09/19/late-summer-pizza/#comment-176</guid>

					<description><![CDATA[Oh this sounds sooooo good - the Italian Deli near our house has the best pizza dough, so I could make this in minutes. I&#039;m always looking for easy deliciousness!
Hey, Kate - jan&#039;s birthday was Friday and he wanted a Belgian Beer Fest, so I was feverishly looking for salty snacks that would go with the hearty brews. The best one I came up with was this one - try it next time you need an appetizer in a snap! Everyone west berzerk over it. Even the ones who don&#039;t like the main ingredient, which is (gasp!) - sardines!

2 tins of good quality boneless, skinless sardines in olive oil
approx 4 ounces parmesano reggiano, in chunky slices
1 lg shallot
salt (Maldon) and pepper (coarse) to taste
the yummiest olive oil you have

Drain the sardines of their oil - the oil you dress the mix with will be better. Put the little fish in a serving bowl and flake them with a fork.
Add the parmesan
Do a coarse chop on the shallot and add it to the mix
moisten the whole thing with the olive oil - it shouldn&#039;t be oily, - but go to town, if you like.
Season to taste!
Serve with lightly toasted baguette - YUM!!!

I think you would have approved...]]></description>
			<content:encoded><![CDATA[<p>Oh this sounds sooooo good &#8211; the Italian Deli near our house has the best pizza dough, so I could make this in minutes. I&#8217;m always looking for easy deliciousness!<br />
Hey, Kate &#8211; jan&#8217;s birthday was Friday and he wanted a Belgian Beer Fest, so I was feverishly looking for salty snacks that would go with the hearty brews. The best one I came up with was this one &#8211; try it next time you need an appetizer in a snap! Everyone west berzerk over it. Even the ones who don&#8217;t like the main ingredient, which is (gasp!) &#8211; sardines!</p>
<p>2 tins of good quality boneless, skinless sardines in olive oil<br />
approx 4 ounces parmesano reggiano, in chunky slices<br />
1 lg shallot<br />
salt (Maldon) and pepper (coarse) to taste<br />
the yummiest olive oil you have</p>
<p>Drain the sardines of their oil &#8211; the oil you dress the mix with will be better. Put the little fish in a serving bowl and flake them with a fork.<br />
Add the parmesan<br />
Do a coarse chop on the shallot and add it to the mix<br />
moisten the whole thing with the olive oil &#8211; it shouldn&#8217;t be oily, &#8211; but go to town, if you like.<br />
Season to taste!<br />
Serve with lightly toasted baguette &#8211; YUM!!!</p>
<p>I think you would have approved&#8230;</p>
]]></content:encoded>
		
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		<item>
		<title>
		By: Beth		</title>
		<link>http://kateflaim.com/2007/09/late-summer-pizza/comment-page-1/#comment-177</link>

		<dc:creator><![CDATA[Beth]]></dc:creator>
		<pubDate>Fri, 21 Sep 2007 16:26:59 +0000</pubDate>
		<guid isPermaLink="false">http://katek.wordpress.com/2007/09/19/late-summer-pizza/#comment-177</guid>

					<description><![CDATA[Try grating a little Parmesan or Asiago over the pizza after it comes out of the oven. That will provide some bite and depth of flavor.]]></description>
			<content:encoded><![CDATA[<p>Try grating a little Parmesan or Asiago over the pizza after it comes out of the oven. That will provide some bite and depth of flavor.</p>
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