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<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Fri, 17 Feb 2012 14:40:05 GMT--><feed xmlns="http://www.w3.org/2005/Atom" xmlns:dc="http://purl.org/dc/elements/1.1/"><title>Appetizers</title><subtitle>Appetizers</subtitle><id>http://www.cheztse.com/appetizers/</id><link rel="alternate" type="application/xhtml+xml" href="http://www.cheztse.com/appetizers/"/><link rel="self" type="application/atom+xml" href="http://www.cheztse.com/appetizers/atom.xml"/><updated>2010-09-08T04:05:46Z</updated><generator uri="http://www.squarespace.com/" version="Squarespace Site Server v5.11.81 (http://www.squarespace.com/)">Squarespace</generator><entry><title>Hummus with Fresh Vegetables</title><category term="Appetizers"/><category term="hummus"/><id>http://www.cheztse.com/appetizers/2010/9/7/hummus-with-fresh-vegetables.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/appetizers/2010/9/7/hummus-with-fresh-vegetables.html"/><author><name>Tselani</name></author><published>2010-09-08T03:59:39Z</published><updated>2010-09-08T03:59:39Z</updated><summary type="html" xml:lang="en-US"><![CDATA[Hummus is such a great snack to serve to guests. In this recipe I used dried chickpeas instead of canned. Yes I know it's a bit more work, but dried chickepeas are less expensive (get them in the bulk section) and don't have all that salt and who-knows-what-else that the canned ones do. Make a double batch and freeze what you don't eat.]]></summary></entry><entry><title>New Potatoes with Smoked Salmon and Lemon Cream</title><id>http://www.cheztse.com/appetizers/2008/5/1/new-potatoes-with-smoked-salmon-and-lemon-cream.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/appetizers/2008/5/1/new-potatoes-with-smoked-salmon-and-lemon-cream.html"/><author><name>Tselani</name></author><published>2008-05-01T22:50:41Z</published><updated>2008-05-01T22:50:41Z</updated><summary type="html" xml:lang="en-US"><![CDATA[If you don’t like the texture of cold smoked salmon, often called lox, buy the firmer hot smoked kind. If you’re feeling decadent, you can replace the sour cream with a French-style cream called crème fraîche.]]></summary></entry><entry><title>Herb Goat Cheese Dip with Vegetable Crudités</title><id>http://www.cheztse.com/appetizers/2008/5/1/herb-goat-cheese-dip-with-vegetable-crudites.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/appetizers/2008/5/1/herb-goat-cheese-dip-with-vegetable-crudites.html"/><author><name>Tselani</name></author><published>2008-05-01T22:38:30Z</published><updated>2008-05-01T22:38:30Z</updated><summary type="html" xml:lang="en-US"><![CDATA[Feel free to experiment with different fresh herbs. Try parsley, basil, marjoram, and oregano.]]></summary></entry><entry><title>Proscuitto Wraped Figs</title><id>http://www.cheztse.com/appetizers/2007/11/3/proscuitto-wraped-figs.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/appetizers/2007/11/3/proscuitto-wraped-figs.html"/><author><name>Tselani</name></author><published>2007-11-03T16:14:30Z</published><updated>2007-11-03T16:14:30Z</updated><summary type="html" xml:lang="en-US"><![CDATA[When figs are in season, I could eat these every day.]]></summary></entry><entry><title>Proscuitto Rolls</title><category term="Appetizers"/><id>http://www.cheztse.com/appetizers/2006/3/13/proscuitto-rolls.html</id><link rel="alternate" type="text/html" href="http://www.cheztse.com/appetizers/2006/3/13/proscuitto-rolls.html"/><author><name>Tselani</name></author><published>2006-03-14T03:22:12Z</published><updated>2006-03-14T03:22:12Z</updated><summary type="html" xml:lang="en-US"><![CDATA[Serve these super easy rolls at your next dinner party.]]></summary></entry></feed>
