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	<title>House of Cranks</title>
	<link>http://www.houseofcranks.com/journal</link>
	<description>Pacific Northwest Crank Museum, Research Institute and Experimental Farm</description>
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		<title>Potato / kale / sausage soup</title>
		<description><![CDATA[This recipe comes from the Skagit River Ranch stand at the farmers market. Cam made a bunch of this for freezing earlier, so I&#8217;m going to add notes for the changes I know about, and maybe she&#8217;ll edit this later if I missed anything. Julie&#8217;s Tuscany Soup Julie, a customer from University market gave us [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/09/potato-kale-sausage-soup/</link>
			</item>
	<item>
		<title>Split pea soup</title>
		<description><![CDATA[I just put a couple gallons of split pea soup into the freezer (and had a bowl for dinner). This recipe is adapted from Cook&#8217;s Illustrated, mainly in that it uses some smoked ham hocks that we had in the freezer instead of ham steak and bacon. If you&#8217;ve forgotten to thaw the ham hock, [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/09/split-pea-soup/</link>
			</item>
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		<title>Pedal Mill</title>
		<description><![CDATA[I don&#8217;t remember when I bought the Schwinn Exerciser at a garage sale. Two years ago, maybe. I remember strapping it onto the back of the Xtracycle and carrying it home. It cost $2, and the folks selling it seemed delighted to be rid of it. I bought it intending to convert it to power [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/06/pedal-mill/</link>
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		<title>Greg Nog&#8217;s tofu, more or less</title>
		<description><![CDATA[A few years ago there was a thread on Ask Metafilter about tofu in which Greg Nog posted a recipe for baked tofu. Every time I want to make baked tofu I dig up that thread. Greg Nog&#8217;s Tofu, More Or Less (half recipe) 1 lb package of extra-firm tofu, frozen and thawed 1-2 cloves [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/02/greg-nogs-tofu-more-or-less/</link>
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		<title>Pork Potstickers</title>
		<description><![CDATA[This recipe is a combination of Mama Yang&#8217;s dumplings and the USENET Cookbook&#8217;s Potstickers. I made it today to use up a pound of ground pork from Skagit River Ranch that&#8217;s been sitting in the chest freezer for about a year. Finely chop half of a large napa cabbage and mix it in a large [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/02/pork-potstickers/</link>
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		<title>Pantry pumpkin soup</title>
		<description><![CDATA[Yesterday I made pumpkin soup. 1 red onion, chopped 4 cloves garlic, chopped some sort of oil (I used a lightly-flavored olive oil) 1 medium-sized cooking pumpkin, peeled and seeded and chunked 1-2 tsp &#8220;better than bouillon&#8221; (vegetable) dissolved in a little water 1 tsp tamarind concentrate ~2 tsp hot pepper flakes or to taste [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/01/pantry-pumpkin-soup/</link>
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		<title>Baked oatmeal</title>
		<description><![CDATA[I have a gig this week that has me waking up in the cold, dark winter morning hours, and that means that breakfast is an issue. I&#8217;m too groggy and rushed and grouchy to make a good hot breakfast from scratch, but I really want something warm on these mornings. And hot instant cereal? I [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2011/01/baked-oatmeal/</link>
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		<title>Vegetarian Grinder</title>
		<description><![CDATA[This is from Grand Central Bakery&#8216;s lunch menu: Grand Central Seeded Baguette or Essential Baking Parisian Baguette Sliced avocado Red or sweet onion, sliced extremely thinly Mama Lil&#8217;s hot pickled goathorn peppers (mildly spicy will do if you can&#8217;t find hot) Balsamic vinegar Provolone Romaine lettuce This sandwich really requires a good flavorful bread. Grand [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2010/12/vegetarian-grinder/</link>
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		<title>Kale gratin</title>
		<description><![CDATA[With a busy January bearing down on us, my domestic impulses have been running high as I try to get as much cooking done beforehand as I can. I&#8217;ve been fieldstripping beets and shredding cabbage for borscht, putting up jars of frozen peanut-tomato soup base, making roux for gumbo, portioning out pulled pork for Josh&#8217;s [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2010/12/kale-gratin/</link>
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		<title>Holiday peppermint marshmallows</title>
		<description><![CDATA[Every year we make marshmallows, and every year we scramble to find that one issue of the Martha Stewart magazine that has the marshmallow recipe in it. By the way, one of these years I&#8217;d like to try making gelatin-free marshmallows, but I&#8217;ve read that vegetarian gelatin substitutes can be tricky. I&#8217;d welcome any advice [...]]]></description>
		<link>http://www.houseofcranks.com/journal/2010/12/holiday-peppermint-marshmallows/</link>
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