<?xml version="1.0" encoding="UTF-8"?>
<!--Generated by Squarespace Site Server v5.9.2 (http://www.squarespace.com/) on Wed, 10 Mar 2010 08:37:02 GMT--><rdf:RDF xmlns:rdf="http://www.w3.org/1999/02/22-rdf-syntax-ns#" xmlns:rss="http://purl.org/rss/1.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:admin="http://webns.net/mvcb/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:cc="http://web.resource.org/cc/"><rss:channel rdf:about="http://www.cheztse.com/blog/"><rss:title>The ChezTse Blog</rss:title><rss:link>http://www.cheztse.com/blog/</rss:link><rss:description>Description</rss:description><dc:language>en-US</dc:language><dc:date>2010-03-10T08:37:02Z</dc:date><admin:generatorAgent rdf:resource="http://www.squarespace.com/">Squarespace Site Server v5.9.2 (http://www.squarespace.com/)</admin:generatorAgent><rss:items><rdf:Seq><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/12/3/am-northwest-lavender-creme-brulee.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/11/20/real-beef.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/11/3/using-fresh-herbs.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/10/12/a-natural-high.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/10/6/free-knife-sharpening-in-october.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/8/28/the-great-or-grate-debate-charcoal-vs-gas.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/8/19/corn-season.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/8/17/cooking-101.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/7/28/peach-season.html"/><rdf:li rdf:resource="http://www.cheztse.com/blog/2009/7/16/cooking-with-tse-sundried-tomato-strata.html"/></rdf:Seq></rss:items></rss:channel><rss:item rdf:about="http://www.cheztse.com/blog/2009/12/3/am-northwest-lavender-creme-brulee.html"><rss:title>AM Northwest - Lavender Creme Brûlée</rss:title><rss:link>http://www.cheztse.com/blog/2009/12/3/am-northwest-lavender-creme-brulee.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-12-03T18:14:58Z</dc:date><dc:subject>Food and Eating lavender creme brulee</dc:subject><content:encoded><![CDATA[Yesterday I shared tips and suggestions for hosting a holiday dinner party on AM Northwest.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/11/20/real-beef.html"><rss:title>Real Beef</rss:title><rss:link>http://www.cheztse.com/blog/2009/11/20/real-beef.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-11-20T20:08:12Z</dc:date><dc:subject>Food and Eating beef</dc:subject><content:encoded><![CDATA[Every once in a while, I’ll have a craving for steak – juicy, tender and flavorful. But lately I’ve been a bit disappointed by the quality of beef available. Sure Costco has good deals, but the flavor just isn’t there. New Seasons has some great cuts, but they’re a bit on the spendy side. I wanted a steak that actually tasted beefy, didn’t have too much fat and satisfied my craving. And I think I’ve found it.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/11/3/using-fresh-herbs.html"><rss:title>Using Fresh Herbs</rss:title><rss:link>http://www.cheztse.com/blog/2009/11/3/using-fresh-herbs.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-11-03T18:08:55Z</dc:date><dc:subject>Food and Eating fresh herbs</dc:subject><content:encoded><![CDATA[Every time I’m in the produce aisle at the grocery store, I always pick up fresh herbs. Their tantalizing aromas and flavors can be subtle and suggestive or they can be bold and assertive . Regardless of how you use them, they add freshness and life to almost any dish.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/10/12/a-natural-high.html"><rss:title>A Natural High</rss:title><rss:link>http://www.cheztse.com/blog/2009/10/12/a-natural-high.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-10-12T18:08:58Z</dc:date><dc:subject>Food and Eating cooking classes</dc:subject><content:encoded><![CDATA[There’s something about cooking that gets my adrenaline pumping. I love the feeling of a knife in my hand as it slices cleanly through an onion, the smell of garlic and herbs as they sizzle in a pan, and the joy of tasting what I’ve created. But there’s something even better than all that – teaching.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/10/6/free-knife-sharpening-in-october.html"><rss:title>Free Knife Sharpening in October</rss:title><rss:link>http://www.cheztse.com/blog/2009/10/6/free-knife-sharpening-in-october.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-10-06T20:56:38Z</dc:date><dc:subject>Food and Eating free knife sharpening</dc:subject><content:encoded><![CDATA[To me, having a sharp is essential. That's why I always recommend to my clients to have their knives sharpened once a year. As luck would have it, this month is free knife sharpening month at Sur La Table.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/8/28/the-great-or-grate-debate-charcoal-vs-gas.html"><rss:title>The Great (or Grate) Debate – Charcoal Vs. Gas</rss:title><rss:link>http://www.cheztse.com/blog/2009/8/28/the-great-or-grate-debate-charcoal-vs-gas.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-08-28T15:40:12Z</dc:date><dc:subject>Food and Eating</dc:subject><content:encoded><![CDATA[There’s something so satisfying about lighting up the grill on a summer evening. Whether you’re searing some chicken breasts, slow cooking baby back ribs or even caramelizing some peaches, I think everyone agrees that grilled foods just taste better.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/8/19/corn-season.html"><rss:title>Corn Season</rss:title><rss:link>http://www.cheztse.com/blog/2009/8/19/corn-season.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-08-20T05:00:56Z</dc:date><dc:subject>Chez Tse TV chef tse corn</dc:subject><content:encoded><![CDATA[I just made my second appearance on AM Northwest today, talking about fabulous fresh corn.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/8/17/cooking-101.html"><rss:title>Cooking 101</rss:title><rss:link>http://www.cheztse.com/blog/2009/8/17/cooking-101.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-08-17T22:33:22Z</dc:date><dc:subject>Cooking Classes Food and Eating portland cooking classes</dc:subject><content:encoded><![CDATA[I’ve been teaching cooking classes ever since I returned from France. I love being able to share my knowledge with others who are curious and excited to learn. And the time has come for Geoffroy and me to take cooking classes to a whole new level.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/7/28/peach-season.html"><rss:title>Peach Season</rss:title><rss:link>http://www.cheztse.com/blog/2009/7/28/peach-season.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-07-28T20:27:03Z</dc:date><dc:subject>AM Northwest Chez Tse TV chef tse peaches</dc:subject><content:encoded><![CDATA[Peaches are in full, sweet season so get them while you can. I recently did a segment on AM Northwest featuring these juicy fruits.]]></content:encoded></rss:item><rss:item rdf:about="http://www.cheztse.com/blog/2009/7/16/cooking-with-tse-sundried-tomato-strata.html"><rss:title>Cooking with Tse - Sundried Tomato Strata</rss:title><rss:link>http://www.cheztse.com/blog/2009/7/16/cooking-with-tse-sundried-tomato-strata.html</rss:link><dc:creator>Tselani</dc:creator><dc:date>2009-07-16T18:26:43Z</dc:date><dc:subject>Chez Tse TV cooking with tse strata</dc:subject><content:encoded><![CDATA[Do your prep the night before and this strata makes a fast breakfast or brunch dish.]]></content:encoded></rss:item></rdf:RDF>