<?xml version="1.0" encoding="us-ascii"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><lastBuildDate>Sat, 04 Jul 2009 16:14:59 GMT</lastBuildDate><atom:link href="http://www.fwicki.com/rss/Recipe/Lobster" rel="self" type="application/rss+xml" /><ttl>24</ttl><title>Lobster</title><link>http://www.fwicki.com/fwickis/Recipe/Lobster</link><description>My favorite lobster recipes.</description><generator>Fwicki.Com - Fwicki Feed Generator</generator><language>en-us</language><image><url>http://www.fwicki.com/images/ui/feed-link.png</url><title>Fwicki - RSS Management</title><link>http://www.fwicki.com/fwickis/Recipe/Lobster</link><description>Fwicki - RSS Management</description><width>88</width><height>90</height></image><item><title>Rethink pizza: Look beyond the local parlor for inventive topping ...  - Carroll County Online</title><link>http://www.carrollcountytimes.com/articles/2009/07/03/features/food/food588.txt?FORM=ZZNR</link><guid>http://www.carrollcountytimes.com/articles/2009/07/03/features/food/food588.txt?FORM=ZZNR696</guid><description>Pizza is one of those chameleon foods: It can be whatever you want it to be. But most people ? even chefs ? never reach beyond the cheese, pepperoni, vegetables and red sauce. ?If I?m going to eat pizza as a meal, it?s pepperoni all the way ... </description><pubDate>Thu, 02 Jul 2009 23:51:00 GMT</pubDate></item><item><title>RSS Management</title><link>http://www.fwicki.com/</link><guid>http://www.fwicki.com/2</guid><description>&lt;div style="text-align: left; font-family: Calibri, Verdana, Arial; font-size: .70em; font-weight: bold;"&gt;&lt;b&gt;Sponsored Links:&lt;/b&gt;&lt;/div&gt;
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&lt;br /&gt;</description><category>Technology</category><pubDate>Sat, 04 Jul 2009 16:14:59 GMT</pubDate></item><item><title>Make This July 4th Your Food Independence Day - Common Dreams</title><link>http://www.commondreams.org/view/2009/07/03-7?FORM=ZZNR4</link><guid>http://www.commondreams.org/view/2009/07/03-7?FORM=ZZNR4698</guid><description>As a U.S. historian, I can provide examples of the many ways - both positive and negative - that patriotism has been expressed at different times in our nation's history.? There are many ways that individuals and communities can express their ... </description><pubDate>Fri, 03 Jul 2009 15:00:00 GMT</pubDate></item><item><title>Restaurants close down, others struggle to survive - AZCentral.com</title><link>http://www.azcentral.com/news/articles/0702sr-barcasualties0703.html?FORM=ZZNR2</link><guid>http://www.azcentral.com/news/articles/0702sr-barcasualties0703.html?FORM=ZZNR2699</guid><description>It is a recipe for failure: too many hungry restaurateurs, not enough customers and a long, hot Scottsdale summer mixed with a severe recession. This disastrous economic souffl? - with Scottsdale restaurant sales off 10 percent the past year - has ... </description><pubDate>Thu, 02 Jul 2009 22:11:00 GMT</pubDate></item><item><title>Whoopie pies rule in Bath - Times Record</title><link>http://www.timesrecord.com/articles/2009/07/03/news/doc4a4e3dbb8f262929002474.txt?FORM=ZZNR3</link><guid>http://www.timesrecord.com/articles/2009/07/03/news/doc4a4e3dbb8f262929002474.txt?FORM=ZZNR3700</guid><description>BATH ? The Maine that?s celebrated during Bath Heritage Days is known for a lot of things that, for the most part, you can?t get anywhere else. There?s the fresh lobster that brings in loads of tourists every year. The pine forests that ... </description><pubDate>Fri, 03 Jul 2009 18:13:00 GMT</pubDate></item><item><title>GO: - New Straits Times</title><link>http://www.nst.com.my/Current_News/NST/Saturday/Features/20090703182224/Article/indexF_html?FORM=ZZNR2</link><guid>http://www.nst.com.my/Current_News/NST/Saturday/Features/20090703182224/Article/indexF_html?FORM=ZZNR2701</guid><description>Yorkshire?s Toad In A Hole (left). Yorkshire?s sausages. An island where lethargy and complacency will never find a home, KITTY KAYE revels in its buzz and above all, its fresh, quality-filled flavours. Yorkshire?s pudding roast (left ... </description><pubDate>Fri, 03 Jul 2009 23:57:00 GMT</pubDate></item><item><title>Rethink pizza: Look beyond the local parlor for inventive topping ...  - Carroll County Online</title><link>http://www.carrollcountytimes.com/articles/2009/07/04/features/food/food588.txt?FORM=ZZNR</link><guid>http://www.carrollcountytimes.com/articles/2009/07/04/features/food/food588.txt?FORM=ZZNR702</guid><description>Pizza is one of those chameleon foods: It can be whatever you want it to be. But most people ? even chefs ? never reach beyond the cheese, pepperoni, vegetables and red sauce. ?If I?m going to eat pizza as a meal, it?s pepperoni all the way ... </description><pubDate>Sat, 04 Jul 2009 00:25:00 GMT</pubDate></item><item><title>Top chef finalist: Brent Poteat - Star News Online</title><link>http://www.starnewsonline.com/article/20090702/ARTICLES/907029984?Title=Top-10-chefs-Brent-Poteat&amp;FORM=ZZNR3</link><guid>http://www.starnewsonline.com/article/20090702/ARTICLES/907029984?Title=Top-10-chefs-Brent-Poteat&amp;FORM=ZZNR3703</guid><description>Age?43. Hometown?Wrightsville Beach. Favorite sandwich?Cheeseburger with chili, onion and mustard ? the ultimate American comfort food. Best local delicacy?Blue crab (way better than lobster). First food memory?Making pecan pie with my ... </description><pubDate>Thu, 02 Jul 2009 20:09:00 GMT</pubDate></item><item><title>Sandwiches That You Will Like</title><link>http://www.kqed.org/tv/programs/index.jsp?pgmid=11521</link><guid>http://www.kqed.org/tv/programs/index.jsp?pgmid=11521704</guid><description>Duration: 56:46 CC Stereo TVG It's America between two slices of bread! A slightly goofy celebration of some great sandwiches at interesting places.</description><pubDate>Wed, 01 Jul 2009 05:32:56 GMT</pubDate></item><item><title>What are celebrities Twittering about?</title><link>http://www.stuff.co.nz/entertainment/celebrities/2555823/What-are-celebrities-Twittering-about</link><guid>http://www.stuff.co.nz/entertainment/celebrities/2555823/What-are-celebrities-Twittering-about64</guid><description>Rove's got some prickly problems with his makeup artist, and John Campbell decides the time is right to reaffirm his manlove for the diminutive talkshow star.</description><category>Entertainment</category><pubDate>Wed, 01 Jul 2009 06:15:54 GMT</pubDate></item><item><title>Rethink pizza: Look beyond the local parlor for inventive topping ...  - Carroll County Online</title><link>http://www.carrollcountytimes.com/articles/2009/07/02/features/food/food588.txt?FORM=ZZNR</link><guid>http://www.carrollcountytimes.com/articles/2009/07/02/features/food/food588.txt?FORM=ZZNR65</guid><description>Pizza is one of those chameleon foods: It can be whatever you want it to be. But most people ? even chefs ? never reach beyond the cheese, pepperoni, vegetables and red sauce. ?If I?m going to eat pizza as a meal, it?s pepperoni all the way ... </description><pubDate>Wed, 01 Jul 2009 23:52:00 GMT</pubDate></item><item><title>Cooking classes</title><link>http://www.tulsaworld.com/Scene/article.aspx?subjectid=39&amp;articleid=20090701_39_D5_Eggpla48124</link><guid>http://www.tulsaworld.com/Scene/article.aspx?subjectid=39&amp;articleid=20090701_39_D5_Eggpla4812466</guid><description>If you are interested in cooking classes for children, Sage Culinary Studio offers half-day cooking camps for children ages 6-16, Saturday Kinder Sessions for 3-4 year olds, and monthly Adult-Child Brunch Bunch sessions.</description><pubDate>Wed, 01 Jul 2009 09:14:51 GMT</pubDate></item><item><title>Party books: New additions to your entertaining library</title><link>http://www.modbee.com/scene/entertainment/story/766191.html</link><guid>http://www.modbee.com/scene/entertainment/story/766191.html67</guid><description>Get your history on with a new cookbook from chef and restaurateur Walter Staib.</description><pubDate>Wed, 01 Jul 2009 10:44:31 GMT</pubDate></item><item><title>Give your meats, vegetables a flavor-inducing soak - Mydesert.com</title><link>http://www.mydesert.com/article/20090701/LIFESTYLES0202/906300338?FORM=ZZNR2</link><guid>http://www.mydesert.com/article/20090701/LIFESTYLES0202/906300338?FORM=ZZNR268</guid><description>Once it's cooked (or overcooked), there's not much you can do to make a less-than-tender piece of meat palatable. Next time, try using a marinade. A flank steak marinated in a mix of soy sauce, sugar, herbs and spices and a little oil for 30 minutes ... </description><pubDate>Wed, 01 Jul 2009 21:00:00 GMT</pubDate></item><item><title>Party books: New additions to your entertaining library</title><link>http://www.enquirerherald.com/371/story/749314.html</link><guid>http://www.enquirerherald.com/371/story/749314.html69</guid><description>Get your history on with a new cookbook from chef and restaurateur Walter Staib.</description><pubDate>Wed, 01 Jul 2009 11:30:17 GMT</pubDate></item><item><title>Brasserie Pascal Is the Restaurant Pascal Olhats Has Been Waiting to Do</title><link>http://www.ocweekly.com/2009-07-02/food/brasserie-pascal-olhats-newport-beach</link><guid>http://www.ocweekly.com/2009-07-02/food/brasserie-pascal-olhats-newport-beach70</guid><description>Blaze, Pascal Brasserie Pascal is the restaurant Pascal Olhats has been waiting to do, and it's worth the wait As a friend of mine pointed out, Pascal Olhats could've made his mark in New York, LA or Chicago; but he shunned those big ponds and chose our little one to build a roster of restaurants to revere and respect.</description><pubDate>Thu, 02 Jul 2009 07:00:00 GMT</pubDate></item><item><title>Restaurant and Catering Industry - Hartford Courant</title><link>http://www.courant.com/entertainment/dining/hc-ice-cream.artjul02,0,919003.story?FORM=ZZNR3</link><guid>http://www.courant.com/entertainment/dining/hc-ice-cream.artjul02,0,919003.story?FORM=ZZNR371</guid><description>As many people tighten their wallets and choose at-home "staycations" rather than getting on a plane this summer, a quick getaway may be as simple as a drive down to the local ice cream parlor. "People have less disposable income and are sticking ... </description><pubDate>Wed, 01 Jul 2009 20:53:00 GMT</pubDate></item><item><title>Restaurants close down, others struggle to survive</title><link>http://www.azcentral.com/rsslinks/1106079</link><guid>http://www.azcentral.com/rsslinks/110607972</guid><description>It is a recipe for failure: too many hungry restaurateurs, not enough customers and a long, hot Scottsdale summer mixed with a severe recession.This disastrous economic souffle - with Scottsdale restaurant sales off 10 percent the past year - has forced many eateries to close.</description><pubDate>Thu, 02 Jul 2009 16:27:21 GMT</pubDate></item><item><title>Restaurants close down, others struggle to survive</title><link>http://www.azcentral.com/community/scottsdale/articles/2009/07/02/20090702sr-barcasualties0703.html</link><guid>http://www.azcentral.com/community/scottsdale/articles/2009/07/02/20090702sr-barcasualties0703.html73</guid><description>It is a recipe for failure: too many hungry restaurateurs, not enough customers and a long, hot Scottsdale summer mixed with a severe recession.</description><pubDate>Thu, 02 Jul 2009 16:27:21 GMT</pubDate></item><item><title>Top chef finalist: Brent Poteat</title><link>http://www.starnewsonline.com/article/20090702/ARTICLES/907029984/0/NEWS?Title=Top-chef-finalist-Brent-Poteat</link><guid>http://www.starnewsonline.com/article/20090702/ARTICLES/907029984/0/NEWS?Title=Top-chef-finalist-Brent-Poteat74</guid><description>Brent Poteat is the chef at 22 North in Wrightsville Beach. Published: Thursday, July 2, 2009 at 11:06 a.m. Last Modified: Thursday, July 2, 2009 at 11:06 a.m. Age...43. Hometown...Wrightsville Beach.</description><pubDate>Thu, 02 Jul 2009 19:30:21 GMT</pubDate></item><item><title>Recent restaurant reviews - Contra Costa Times</title><link>http://www.contracostatimes.com/restaurants/ci_12721420</link><guid>http://www.contracostatimes.com/restaurants/ci_1272142075</guid><description>The following are shortened versions of recent full-length restaurant reviews. The date the original review ran and its overall rating is in parentheses. If there are more stars than dollar signs, consider it a good value. Amoo, 1909 Salvio St ... </description><pubDate>Tue, 30 Jun 2009 18:31:00 GMT</pubDate></item><item><title>Top 10 Articles in June 2009</title><link>http://www.chainleader.com/article/CA6668795.html</link><guid>http://www.chainleader.com/article/CA6668795.html76</guid><description>According to Web-site traffic on chainleader.com, these are the top articles for the month of June 2009.</description><category>Fast Food,Chicken,Food,Life,Seafood,Dining,Meat</category><pubDate>Thu, 02 Jul 2009 20:03:13 GMT</pubDate></item><item><title>On a (lobster) roll</title><link>http://chicago.metromix.com/bars-and-clubs/article/on-a-lobster-roll/1298323/content</link><guid>http://chicago.metromix.com/bars-and-clubs/article/on-a-lobster-roll/1298323/content77</guid><description>Ladies and gentlemen, let us reintroduce you to the lobster roll. This New England staple of mayo-dressed lobster salad on a bun is far from new in town.</description><category>Life,Dining</category><pubDate>Thu, 02 Jul 2009 23:04:02 GMT</pubDate></item><item><title>Flat and fab - Stuff</title><link>http://www.stuff.co.nz/life-style/food-wine/2552669/Flat-and-fab?FORM=ZZNR7</link><guid>http://www.stuff.co.nz/life-style/food-wine/2552669/Flat-and-fab?FORM=ZZNR778</guid><description>Elizabeth Latham gives thanks for the day she discovered turbot. For years, I would walk past turbot in the fish shop, giving it a sideways look, not convinced about it. Its soft apricot colour with clinging roe and frilled edges confused me, and I ... </description><pubDate>Tue, 30 Jun 2009 16:51:00 GMT</pubDate></item><item><title>Top 10 chefs: Brent Poteat</title><link>http://www.starnewsonline.com/article/20090702/ARTICLES/907029984/1051?Title=Top-10-chefs-Brent-Poteat</link><guid>http://www.starnewsonline.com/article/20090702/ARTICLES/907029984/1051?Title=Top-10-chefs-Brent-Poteat79</guid><description>Brent Poteat is the chef at 22 North in Wrightsville Beach. Published: Thursday, July 2, 2009 at 11:06 a.m. Last Modified: Thursday, July 2, 2009 at 11:06 a.m. Age...43. Hometown...Wrightsville Beach.</description><pubDate>Fri, 03 Jul 2009 03:05:32 GMT</pubDate></item><item><title>The Virtues of Lobster Stock</title><link>http://bitten.blogs.nytimes.com/2009/07/03/the-virtues-of-lobster-stock/</link><guid>http://bitten.blogs.nytimes.com/2009/07/03/the-virtues-of-lobster-stock/80</guid><description>I was at a Korean restaurant a few nights ago with my colleague and friend Sam Sifton and, after a couple of glasses of soju, the two of us - both expert hyperbolists - readily agreed that lobster stock was the best part of the lobster.</description><category>Vegetables,Potatoes,Food,Life,Recipes</category><pubDate>Fri, 03 Jul 2009 04:26:03 GMT</pubDate></item><item><title>Flat and fab - Stuff</title><link>http://www.stuff.co.nz/life-style/food-wine/2552669/Flat-and-fab?FORM=ZZNR10</link><guid>http://www.stuff.co.nz/life-style/food-wine/2552669/Flat-and-fab?FORM=ZZNR1081</guid><description>Elizabeth Latham gives thanks for the day she discovered turbot. For years, I would walk past turbot in the fish shop, giving it a sideways look, not convinced about it. Its soft apricot colour with clinging roe and frilled edges confused me, and I ... </description><pubDate>Tue, 30 Jun 2009 16:51:00 GMT</pubDate></item><item><title>Wilson Boat House: Still a popular spot on Lake Ontario</title><link>http://www.buffalonews.com/gusto/story/722532.html</link><guid>http://www.buffalonews.com/gusto/story/722532.html82</guid><description>It has been there since 1907 - remodeled many times and now under new management - but the Wilson Boat House still sits on one of the prettiest sites on Lake Ontario.</description><pubDate>Fri, 03 Jul 2009 12:47:12 GMT</pubDate></item><item><title>Breakfast, lunch and dinner at The Captain's Table</title><link>http://www.somdnews.com/stories/07032009/weekaro165137_32185.shtml</link><guid>http://www.somdnews.com/stories/07032009/weekaro165137_32185.shtml83</guid><description>Bob and Jeannie Massaro, owners of the The Captain's Table in Solomons, show their crab imperial-stuffed shrimp with a baked potato and vegetables, left, and two fried crab cakes with coleslaw and french fries.</description><pubDate>Fri, 03 Jul 2009 18:31:06 GMT</pubDate></item><item><title>Flat and fab - Stuff</title><link>http://www.stuff.co.nz/life-style/food-wine/2552669/Flat-and-fab</link><guid>http://www.stuff.co.nz/life-style/food-wine/2552669/Flat-and-fab84</guid><description>Elizabeth Latham gives thanks for the day she discovered turbot. For years, I would walk past turbot in the fish shop, giving it a sideways look, not convinced about it. Its soft apricot colour with clinging roe and frilled edges confused me, and I ... </description><pubDate>Tue, 30 Jun 2009 16:51:00 GMT</pubDate></item></channel></rss>