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<!--Generated by Squarespace Site Server v5.0.0 (http://www.squarespace.com/) on Fri, 21 Nov 2008 12:02:08 GMT--><rss xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:wfw="http://wellformedweb.org/CommentAPI/" xmlns:itunes="http://www.itunes.com/dtds/podcast-1.0.dtd" xmlns:dc="http://purl.org/dc/elements/1.1/" version="2.0"><channel><title>The ChezTse Blog</title><link>http://www.cheztse.com/blog/</link><description>Description</description><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.0.0 (http://www.squarespace.com/)</generator><item><title>Sur La Table Sale!!!</title><category>Life In General</category><dc:creator>Tselani</dc:creator><pubDate>Wed, 05 Nov 2008 17:08:27 +0000</pubDate><link>http://www.cheztse.com/blog/2008/11/5/sur-la-table-sale.html</link><guid isPermaLink="false">53315:457919:2522591</guid><description><![CDATA[As a dedicated Sur La Table fan and insturctor, I get to pass along a special sale to my friends and family.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2522591.xml</wfw:commentRss></item><item><title>More Lessons Learned</title><category>Food and Eating</category><dc:creator>Tselani</dc:creator><pubDate>Sun, 26 Oct 2008 22:07:16 +0000</pubDate><link>http://www.cheztse.com/blog/2008/10/26/more-lessons-learned.html</link><guid isPermaLink="false">53315:457919:2473503</guid><description><![CDATA[Last Friday, Geoffroy and I had the privilege of taking a cooking class taught by Vitaly Paley of Paley’s Place. I use the word privilege because it was exactly that – seeing the 2005 James Beard Award recipient for best chef in the Northwest was truly an honor and an eye opener for both of us.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2473503.xml</wfw:commentRss></item><item><title>Cooking with Tse</title><category>Chez Tse TV</category><dc:creator>Tselani</dc:creator><pubDate>Wed, 15 Oct 2008 04:45:51 +0000</pubDate><link>http://www.cheztse.com/blog/2008/10/15/cooking-with-tse.html</link><guid isPermaLink="false">53315:457919:2428957</guid><description><![CDATA[Last month, I filmed the third video installment for Regence BlueCross BlueShield. Now that fall weather is upon us, I decided to make dinner parties the theme, so we shot one video for each course - drinks, appetizers, salad, main course, and dessert. The sixth episode was dedicated to the holiday season.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2428957.xml</wfw:commentRss></item><item><title>A True Tarte Tatin</title><category>Food and Eating</category><dc:creator>Tselani</dc:creator><pubDate>Mon, 29 Sep 2008 05:07:21 +0000</pubDate><link>http://www.cheztse.com/blog/2008/9/29/a-true-tarte-tatin.html</link><guid isPermaLink="false">53315:457919:2364682</guid><description><![CDATA[Ever since I’ve known Geoffroy, he’s raved about his grandmother’s tarte tatin. I was rather skeptical because my own personal version has won numerous ooohs and aahhs at the dinner table. Could her recipe win my heart?]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2364682.xml</wfw:commentRss></item><item><title>Mastering your marinade</title><category>Food and Eating</category><dc:creator>Tselani</dc:creator><pubDate>Fri, 05 Sep 2008 17:06:56 +0000</pubDate><link>http://www.cheztse.com/blog/2008/9/5/mastering-your-marinade.html</link><guid isPermaLink="false">53315:457919:2230890</guid><description><![CDATA[I admit it. When it comes to grilling, I’m not a marinade kind of girl. Instead I like the simple preparation of sprinkling my meat with salt, brushing the grill with a little oil, and searing on both sides. But as I tested marinade recipes for this article, I began to change my tune.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2230890.xml</wfw:commentRss></item><item><title>Paris one bite at a time</title><category>Life in Paris</category><dc:creator>Tselani</dc:creator><pubDate>Fri, 05 Sep 2008 17:00:47 +0000</pubDate><link>http://www.cheztse.com/blog/2008/9/5/paris-one-bite-at-a-time.html</link><guid isPermaLink="false">53315:457919:2230888</guid><description><![CDATA[I come to Paris to eat. Well, let me rephrase that. I come to Paris to see my fiancé and as a bonus, I get to eat all that’s wonderful.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2230888.xml</wfw:commentRss></item><item><title>Slow Food</title><category>Life In General</category><dc:creator>Tselani</dc:creator><pubDate>Sat, 30 Aug 2008 16:22:15 +0000</pubDate><link>http://www.cheztse.com/blog/2008/8/30/slow-food.html</link><guid isPermaLink="false">53315:457919:2201859</guid><description><![CDATA[Earlier this month, I had the extraordinary opportunity to attend my first Slow Food event here in Portland. After joining at the beginning of the year, I was anxious for my first occasion where I could talk to people who shared the same passion: good, clean, and fair food.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2201859.xml</wfw:commentRss></item><item><title>Love is a Bowl of Strawberries</title><category>Life In General</category><dc:creator>Tselani</dc:creator><pubDate>Wed, 27 Aug 2008 13:27:30 +0000</pubDate><link>http://www.cheztse.com/blog/2008/8/27/love-is-a-bowl-of-strawberries.html</link><guid isPermaLink="false">53315:457919:2190222</guid><description><![CDATA[This morning I pulled my work-weary body out of bed at 4:45 AM to catch my last flight to Paris.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2190222.xml</wfw:commentRss></item><item><title>Recipe for a perfect BLT</title><category>Food and Eating</category><dc:creator>Tselani</dc:creator><pubDate>Fri, 08 Aug 2008 05:37:10 +0000</pubDate><link>http://www.cheztse.com/blog/2008/8/8/recipe-for-a-perfect-blt.html</link><guid isPermaLink="false">53315:457919:2103007</guid><description><![CDATA[I just ate what I would consider the most perfect BLT. The smell of hot bacon grease still lingers in the air, and my computer balances nicely on my full tummy.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2103007.xml</wfw:commentRss></item><item><title>Read the Label</title><category>Food and Eating</category><dc:creator>Tselani</dc:creator><pubDate>Mon, 04 Aug 2008 22:54:33 +0000</pubDate><link>http://www.cheztse.com/blog/2008/8/4/read-the-label.html</link><guid isPermaLink="false">53315:457919:2076468</guid><description><![CDATA[Whenever I’m out shopping, I’m always looking at labels. I like to know where the things I buy come from. Whether it’s jeans, shoes, sunglasses, or furniture, US laws state it must contain a country of origin. But that same law has not applied to our food. Until now.]]></description><wfw:commentRss>http://www.cheztse.com/blog/rss-comments-entry-2076468.xml</wfw:commentRss></item></channel></rss>