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<!--Generated by Squarespace Site Server v5.11.81 (http://www.squarespace.com/) on Fri, 17 Feb 2012 14:39:24 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>Breakfast</title><link>http://www.cheztse.com/breakfast/</link><description></description><lastBuildDate>Thu, 01 May 2008 22:43:26 +0000</lastBuildDate><copyright></copyright><language>en-US</language><generator>Squarespace Site Server v5.11.81 (http://www.squarespace.com/)</generator><item><title>Egg Scramble with Spinach, Tomatoes, and Ricotta</title><dc:creator>Tselani</dc:creator><pubDate>Thu, 01 May 2008 22:41:13 +0000</pubDate><link>http://www.cheztse.com/breakfast/2008/5/1/egg-scramble-with-spinach-tomatoes-and-ricotta.html</link><guid isPermaLink="false">53315:489486:1803799</guid><description><![CDATA[Adding ricotta to the eggs make them extra creamy and flavorful. Look for fresh ricotta that comes packed in water at specialty food stores like New Seasons. If you want to cut down on your cholesterol, try using egg whites instead.]]></description><wfw:commentRss>http://www.cheztse.com/breakfast/rss-comments-entry-1803799.xml</wfw:commentRss></item></channel></rss>
