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	<title>TreeWalker Designs</title>
	<link>http://www.treewalkerdesigns.com</link>
	<description>Freelance graphic design portfolio and blog</description>
	<lastBuildDate>Mon, 08 Feb 2010 22:10:37 +0000</lastBuildDate>
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	<item>
		<title>I don&#8217;t like spam!</title>
		<description><![CDATA[If there is one thing that I really don&#8217;t like about the Internet, it would have to be spam. Spam email is annoying, but easily deleted and often just filtered right out from the get go. But…When it comes to my website and some of the comments that I get in my blog postings… some [...]]]></description>
		<link>http://www.treewalkerdesigns.com/2010/02/08/i-dont-like-spam/</link>
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		<title>Meat-n-Potatoes (and veggies)</title>
		<description><![CDATA[Here is a dish that a 'real man' can sink his teeth into! Nothing better than steak and potatoes. A nice hunk of bloody red meat and a mound of hot, fresh mashed potatoes. 
Well, I admit that this isn't quite the standard fare that that image brings to mind, but it is mouthwatering nonetheless. The steak is inspired by some great ceviche dishes I've had, only ceviche is traditionally prepared with fish. For this reason I am calling it (quite loosely) steak tartare. The mashed potatoes are shaped, chilled, dipped in egg and coated with panko flakes, then pan fried to a crispy golden brown yumminess. The steak here is melt-in-your-mouth tender, with a rich slightly south-of-the-border taste profile. This is enhanced with the sweetness of the corn, red peppers and carrots and the crispiness of the potatoes completes the journey. Buon Appetito!]]></description>
		<link>http://www.treewalkerdesigns.com/2009/07/17/meat-n-potatoes-and-veggies/</link>
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		<title>Tarragon Ginger Chicken</title>
		<description><![CDATA[I realized as I was starting to write this entry that it has been a full week since my last culinary submission. It has been a busy week running around, starting a new job (trial basis for now) and lots of sitting in Atlanta traffic. Well, I 'tossed' this dish together out of whim and whimsy, with very pleasing results. I know I am, likely, opening myself up to some scolding from my culinary friends who have been formally trained by calling my tarragon mustard aioli an aioli. I know it is not a traditional aioli in the way or method of preparation or even by ingredients. I only call it an aioli because it loosely fits the criteria of an aioli. So I will maintain my position of calling it an aioli.
As always, enjoy.]]></description>
		<link>http://www.treewalkerdesigns.com/2009/07/16/tarragon-ginger-chicken/</link>
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		<title>Shrimp Tempura</title>
		<description><![CDATA[Many of you know that my culinary style often sways toward Asian inspired dishes. Well, this evening's presentation is no exception. I have prepared a delightful shrimp tempura with a wasabi/mustard sauce and served it with pan-fried sesame crusted sushi rice, which I am calling "Sesame Fried Rice". To finish off this dish, I took a departure from one of my favorite traditional Japanese dishes, what I am calling Kinpira Edamame. Kinpira is a cooking style that uses saute and simmering and typically uses soy sauce and mirin along with chilis. For this variation, I am using shelled edamame, carrots and scallions that are sauteed and then simmered in tamari, mirin, dashi, honey, nanami togarashi (Japanese 7 spice powder). It is, finally, pureed to make for a support base for the sesame fried rice. This dish brings together a variety of textures and complex flavors to excite the palate. Itadakimasu]]></description>
		<link>http://www.treewalkerdesigns.com/2009/07/07/shrimp-tempura/</link>
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		<title>A Fairly Fishy Weekend</title>
		<description><![CDATA[After two trips to two separate, world class aquariums (Georgia and Tennessee), a couple of TreeWalks and watching a small snake trying to consume a, comparatively, large fish in one bite (not successfully) it was only natural that I would take the time to prepare a succulent fish dinner on Sunday. A mouth-watering, melt-in-your-mouth tender Ceviche of Mahi Mahi started things off.  This was followed by grilled Mahi Mahi over whipped sweet potatoes. 
I also got my boat geek fix on Friday. One of the two aquariums I visited was the Tennessee Aquarium in beautiful downtown Chattanooga. While there I had to take a trip on the River Gorge Explorer. This high-speed, hydroplane assisted, catamaran is a watercraft lovers dream machine. Incredibly fast, powerful, efficient, and very well thought out. Of course that was followed by some good ole Ben and Jerry's ice cream - another of my loves. All in all, a good week. Mangia. ]]></description>
		<link>http://www.treewalkerdesigns.com/2009/06/29/a-fairly-fishy-weekend/</link>
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		<title>Beet-n-Beef Blossom Salad</title>
		<description><![CDATA[This Sunday's dinner proved to be a refreshing culmination of a rather good weekend. Plenty of TreeWalking, some exciting wildlife viewing (some distressing as well), plenty of hot, sunny weather to melt away some extra poundage and ended with a great movie (Angels and Demons). And as I promised, no pork in this recipe. 
This cool meal required no additional heating (with temps in the mid 90's all weekend don't need extra fire) and was a very flavorful and healthy treat. Featuring some of my favorite veggies, Belgian Endive, beets and English cucumbers with an orange vinaigrette and tender steak seared with a kitchen torch. Please let me know if you try this recipe and how you like it. ]]></description>
		<link>http://www.treewalkerdesigns.com/2009/06/22/beet-n-beef-blossom/</link>
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		<title>London Favorites</title>
		<description><![CDATA[London is famous for a good many things and a great and amazing history. One of the most well known culinary contributions to the world is Beef Wellington. A tender beef tenderloin covered in pâté de foie gras and wrapped in a puff pastry then baked. Another popular, and far more humble meal is the Cornish Pastie - a meat and vegetable mix baked in pastry. 
This posting is not for either of these great dishes. It is the more commonly known dish of Fish and Chips which will grace the table today. Not entirely a traditional London recipe, taken in a slightly different direction and a rather exciting shift in the flavor structure. This dish is quite delectable. Cheers!]]></description>
		<link>http://www.treewalkerdesigns.com/2009/06/20/fish-and-chips/</link>
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		<title>Summer on the &#8216;Hooch&#8217;</title>
		<description><![CDATA[Ahh, summer time in Atlanta. Mid June and temperatures are already in the mid 90's. The humidity is higher than I remember feeling in the past 9 years I have lived here. It has been a wet spring, the drought is broken - for now - and water sports are returning. While out looking for new TreeWalking spots I happened on this little park in Roswell along the Chattahoochee River (the Hooch). Not much TreeWalking here, but a beautiful view of the river. A nice peaceful place for an afternoon or evening picnic. Oh, and in the evening a great place to sit and watch the rowing crews slip quietly past. Brings back memories of watching the shells along the Charles River in my hometown of Cambridge, Massachusetts. Though this is clearly not the Charles and this is not Harvard. Still beautiful though. ]]></description>
		<link>http://www.treewalkerdesigns.com/2009/06/19/early-summer-on-the-hooch/</link>
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		<title>If it&#8217;s Sunday, then it&#8217;s dinner</title>
		<description><![CDATA[It is time for another Sunday Dinner. This week is a delectable Honey Baked Boneless Pork Chop with Roasted Russet Potatoes and Sauteed Red Cabbage. The addition of the daikon radish and coriander seeds really pushes the flavors over the top. I hope you give it a try and enjoy sharing with your family. 
I am also tossing out a bit of a challenge, add a comment, let me know what you think of the new site, the recipes, and also give me your suggestion for an upcoming main ingredient - be it beast or plant. I will pick an ingredient and prepare a great meal with that and will let everyone in on the recipe. Bon Appetit!]]></description>
		<link>http://www.treewalkerdesigns.com/2009/06/15/if-its-sunday-then-its-dinner/</link>
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		<title>Country Style Ribs</title>
		<description><![CDATA[I guess the south is taking over my culinary tastes. I was never a fan of BBQ or ribs, but you may have noticed that lately I've been experimenting more and more with ribs and BBQ. Tonight is latest adventure with BBQ Country Style Pork Ribs. ]]></description>
		<link>http://www.treewalkerdesigns.com/2009/06/09/country-style-ribs/</link>
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