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	<description>Local cooking and eating in New York&#039;s Hudson Valley.</description>
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		<title>What To Do With Citrus Peel</title>
		<link>http://localkitchenblog.com/2012/01/23/what-to-do-with-citrus-peel/</link>
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		<pubDate>Mon, 23 Jan 2012 18:30:26 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
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		<description><![CDATA[As I mentioned last week, I&#8217;ve been building up quite a supply of grapefruit peels of late. Though I will buy lemons and limes throughout the year, for use in jams &#38; preserves, savory dishes and cocktails, I wait for citrus season to roll around each winter to buy citrus for eating and preserving: grapefruits, [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&amp;blog=6295446&amp;post=9227&amp;subd=localkitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<title>Vin de Pamplemousse</title>
		<link>http://localkitchenblog.com/2012/01/20/vin-de-pomplemousse/</link>
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		<pubDate>Fri, 20 Jan 2012 20:11:59 +0000</pubDate>
		<dc:creator>local kitchen</dc:creator>
				<category><![CDATA[citrus]]></category>
		<category><![CDATA[wine, beer & liquor]]></category>
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		<description><![CDATA[Pamplemousse: on my list of the top 10 best words in any language (along with codswallop, yoboseyo and schnell!). Pamplemousse is &#8220;grapefruit&#8221; in French; sounds so much more exotic doesn&#8217;t it? (And incidentally, how did we ever end up with &#8220;grapefruit&#8221; in English? I mean, it is pomelo in Spanish, pompelmo in Italian, citrus paradisi [...]<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=localkitchenblog.com&amp;blog=6295446&amp;post=9217&amp;subd=localkitchen&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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