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	<title>Renegade Kitchen</title>
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	<description>serious food for the allergy bound</description>
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		<title>Swim Team: Hole in One</title>
		<link>http://renegadekitchen.com/swim-team-hole-in-one/</link>
		<comments>http://renegadekitchen.com/swim-team-hole-in-one/#comments</comments>
		<pubDate>Sat, 12 May 2012 20:37:59 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Art]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Sketchbook]]></category>
		<category><![CDATA[Swim Team]]></category>
		<category><![CDATA[YMCA]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2629</guid>
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		<title>Weekday Ragout</title>
		<link>http://renegadekitchen.com/weekday-ragout/</link>
		<comments>http://renegadekitchen.com/weekday-ragout/#comments</comments>
		<pubDate>Mon, 07 May 2012 01:14:05 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dinner]]></category>
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		<category><![CDATA[Lunch]]></category>
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		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sauces]]></category>
		<category><![CDATA[Pasta]]></category>
		<category><![CDATA[Ragout]]></category>
		<category><![CDATA[Sauce]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2610</guid>
		<description><![CDATA[  3 tablespoons Olive Oil 1 pound Lamb Stew-Meat 2 small or one large White Onion, sliced 1 tablespoon Caraway 5 Garlic Cloves, smashed 2 long sprigs Rosemary Rind of half a Lemon 1 15-oz can Whole Tomatoes 1 cup Water (if needed) Salt and Pepper to taste Get Busy Heat the oil in a [...]]]></description>
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<ul>
<li>3 tablespoons Olive Oil</li>
<li>1 pound Lamb Stew-Meat</li>
<li>2 small or one large White Onion, sliced</li>
<li>1 tablespoon Caraway</li>
<li>5 Garlic Cloves, smashed</li>
<li>2 long sprigs Rosemary</li>
<li>Rind of half a Lemon</li>
<li>1 15-oz can Whole Tomatoes</li>
<li>1 cup Water (if needed)</li>
<li>Salt and Pepper to taste</li>
</ul>
<p><strong><strong> Get Busy<br />
</strong></strong></p>
<ol>
<li>Heat the oil in a saucepan over medium heat. When it is rippling and wicked hot, toss in the lamb chunks to brown. Give them a turn once the first side is sufficiently toasted.</li>
<li>Add the onions and caraway, stir, give it a little salt, and let them cook for 5-10 minutes, or until the onions are translucent.</li>
<li>Stir in the garlic cloves, rosemary, and lemon and cook for five minutes.</li>
<li>Pour the tomatoes into the saucepan and stir everything to combine. If the meat isn’t covered by the liquid, add a bit of water. Taste the ragout, add salt and pepper, then put a lid on it, drop the heat down to simmer and let it cook for at least 1 ½ hours (you can let it go for 3 if you’ve got the time).</li>
<li>Remove the lid and simmer on medium heat for 15 minutes to reduce and thicken the sauce.</li>
<li>Put on your pajamas, dress a big bowl of pasta and revive yourself.</li>
</ol>
</div>
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		<item>
		<title>Cucumber Mint Quick Pickles</title>
		<link>http://renegadekitchen.com/cucumber-mint-quick-pickles/</link>
		<comments>http://renegadekitchen.com/cucumber-mint-quick-pickles/#comments</comments>
		<pubDate>Mon, 30 Apr 2012 15:43:47 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Egg Free]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[No Processed Sugar]]></category>
		<category><![CDATA[Nut Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Soy Free]]></category>
		<category><![CDATA[Vegan]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Entertaining]]></category>
		<category><![CDATA[Pickles]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2592</guid>
		<description><![CDATA[3 Kirby Cucumbers ½ lb Jicama 2 teaspoons Salt 1 cup Mint Leaves 1 cup Water 1 cup Brown Rice Vinegar 2 tbs Whole Cumin 1 tbs Peppercorn 1 puck Palm Sugar Get Busy Slice the veggies into whatever shape tickles you. Shred the mint. In a colander, toss the veggies with 2 teaspoons salt. [...]]]></description>
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<div>
<ul>
<li>3 Kirby Cucumbers</li>
<li>½ lb Jicama</li>
<li>2 teaspoons Salt</li>
<li>1 cup Mint Leaves</li>
<li>1 cup Water</li>
<li>1 cup Brown Rice Vinegar</li>
<li>2 tbs Whole Cumin</li>
<li>1 tbs Peppercorn</li>
<li>1 puck Palm Sugar</li>
</ul>
<p><strong><strong>Get Busy<br />
</strong></strong></p>
<ol>
<li>Slice the veggies into whatever shape tickles you. Shred the mint.</li>
<li>In a colander, toss the veggies with 2 teaspoons salt. Let the veggies sit for 10-15 minutes while you prepare the pickling solution. The salt will start to draw moisture out of the vegetables.</li>
<li>Mix the mint, water, vinegar, spices and sugar in a sauce pan. Bring the solution to a boil, then reduce the heat and let simmer for five minutes.</li>
<li>Pack the veggies into your jars (I used two wide-mouth 12-ounce jars).</li>
<li>Pour the warm pickling solution into the jars until it is covering the vegetables.</li>
<li>Allow the jars to sit open until the liquid has cooled, this can be done in the refrigerator.</li>
<li>Screw on the tops and eat within the week.</li>
</ol>
<p>&nbsp;</p>
<div>
<p>&nbsp;</p>
</div>
</div>
]]></content:encoded>
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		<title>Thai Kitchen New Product Launch</title>
		<link>http://renegadekitchen.com/thai-kitchen-new-product-launch/</link>
		<comments>http://renegadekitchen.com/thai-kitchen-new-product-launch/#comments</comments>
		<pubDate>Mon, 23 Apr 2012 15:51:11 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Rice Noodles]]></category>
		<category><![CDATA[Simply Asia]]></category>
		<category><![CDATA[Thai Kitchen]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2581</guid>
		<description><![CDATA[Darlings, you know I love a good party-and Thai Kitchen/Simply Asia knows how to throw an event. Last week I was invited to sample their new products in an exquisitely designed event space. They didn’t miss anything, the room was decorated with grace and the afternoon lovingly hosted by Corinne Trang. I totally support Thai [...]]]></description>
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<p><br/></p>
<div>Darlings, you know I love a good party-and Thai Kitchen/Simply Asia knows how to throw an event. Last week I was invited to sample their new products in an exquisitely designed event space. They didn’t miss anything, the room was decorated with grace and the afternoon lovingly hosted by <a href="http://www.corinnetrang.com/">Corinne Trang</a>.</div>
<div></div>
<p><br/></p>
<div>I totally support <a href="http://thaikitchen.com/">Thai Kitchen</a> and <a href="http://simplyasia.com/">Simply Asia</a>. They’re expertly attentive to the allergy community (before any of this was trending) and they manufacture products without all the chem-garbage that has become commonplace in packaged foodstuffs over the last decade. I trust their noodles, sauces, pastes, spices and milks and have been using them in my cooking for years. I cook with their products in a number of my videos (<a title="Flan" href="http://renegadekitchen.com/flan/">coconut milk flan</a> and <a title="Grilled Potato Salad" href="http://renegadekitchen.com/grilled-potato-salad/">grilled potato salad</a>) as part of my work with the <a href="http://www.celiaccentral.org/">National Foundation for Celiac Awareness</a>.</div>
<div>
<br /><br/><br />
Their new products this year are aimed at getting you back in the kitchen and cooking the foods you’ve been ordering for delivery. <a href="http://takeontakeout.com/">Take on Takeout</a>, I love it. My favorite new offering is their brown rice noodle. It’s the first full-fiber thai-style rice noodle I’ve seen on the market and I can’t wait to cook with it in my kitchen. Rest assured, when my recipes are ready I’ll send them out to you.<br />
<br /><br/><br />
Keep kicking ass,<br />
Dan</p>
</div>
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		<item>
		<title>Swim Team: Barge</title>
		<link>http://renegadekitchen.com/swim-team-barge/</link>
		<comments>http://renegadekitchen.com/swim-team-barge/#comments</comments>
		<pubDate>Tue, 17 Apr 2012 15:29:55 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Art]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Drawing]]></category>
		<category><![CDATA[Swim Team]]></category>
		<category><![CDATA[YMCA]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2548</guid>
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		<title>Kids in the Kitchen 2012</title>
		<link>http://renegadekitchen.com/iacp-2012/</link>
		<comments>http://renegadekitchen.com/iacp-2012/#comments</comments>
		<pubDate>Tue, 10 Apr 2012 20:11:45 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Blog]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Brooklyn]]></category>
		<category><![CDATA[Culinary Trust]]></category>
		<category><![CDATA[IACP]]></category>
		<category><![CDATA[Urban Farming]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2528</guid>
		<description><![CDATA[My third year attending the annual International Association of Culinary Professionals (IACP) conference has confirmed what the first two years had me suspecting. While the panels are informative and the socializing is good for business, it’s the active, hands-on activities that really charge me as an attendee. With IACP that means the annual event sponsored by The Culinary [...]]]></description>
			<content:encoded><![CDATA[<p><iframe src="http://www.youtube.com/embed/Zo9uLWooteg" frameborder="0" width="640" height="360"></iframe></p>
<div></div>
<div></div>
<div>
<p>My third year attending the annual <a href="http://www.iacp.com/">International Association of Culinary Professionals</a> (IACP) conference has confirmed what the first two years had me suspecting. While the panels are informative and the socializing is good for business, it’s the active, hands-on activities that really charge me as an attendee. With IACP that means the annual event sponsored by <a href="http://theculinarytrust.org/">The Culinary Trust </a>(their philanthropic wing) and the Kids in the Kitchen committee.</p>
<p>Every year an event is planned in the conference’s home city to teach kids some valuable and basic cooking skills. For the last two years we’ve had the opportunity to work with the kids only once, during the conference. This year was different. The Culinary Trust planned the event to run for three weeks. We worked with the <a href="http://bedstuyagainsthunger.org/">Bed-Stuy Campaign Against Hunger</a> teaching weekly cooking classes to a fantastic group of kids, ages 8-18.</p>
<p>I know everyone who works with kids says this, but I have to write it anyway: The kids are fucking fantastic. They showed up week after week, ready to cook, ready to eat, and ready to play. We all had a great time. Who knew making smoothies could be so exciting? Seriously. Kids love a Vitamix.</p>
<p>The Bed-Stuy Campaign Against Hunger is an organization that feeds 11,000 hungry people in Brooklyn every month.<br />
Now read this:<br />
You’re only allowed to shop at the pantry once a month.</p>
<p>So, where are families in need getting food the rest of the month? The neighborhood needs more support.</p>
<p>The Bed-Stuy Campaign Against Hunger has been farming backyard plots for three years to supplement the food in their pantry. They teach cooking classes, pair kids with elderly community members to learn gardening and farming techniques, and provide clothes to those in need. This organization fights hard for their community.</p>
<p>And now it’s my turn to help out. There is a giant empty plot of land next to their headquarters. It’s been empty for 9 years. Dr. Samuels (the executive director of the Bed-Stuy Campaign Against Hunger) has tried everything she can think of to get that land for more urban farming. I called the city council member representing that district to inquire about the land. Will you join me in putting some pressure on the local government to help out? The community needs food. Farming engages everyone, from elementary school students to retirees. This is a win-win situation for the whole neighborhood.</p>
<p>Please call <a href="http://council.nyc.gov/d41/html/members/home.shtml">Darlene Mealy</a> at 718-953-3097 or email her at <a href="mailto:darlene.mealy@council.nyc.gov">darlene.mealy@council.nyc.gov</a>. Ask her what the plan is for that land. It’s been sitting unused for 9 years. Let’s change that, let’s help the Bed-Stuy Campaign Against Hunger feed more people. Leave a comment and let me know when you call!</p>
<p>&nbsp;</p>
<p>Keep kicking ass,<br />
Dan</p>
</div>
]]></content:encoded>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Black Pepper Balsamic Banana Bread</title>
		<link>http://renegadekitchen.com/black-pepper-balsamic-banana-bread/</link>
		<comments>http://renegadekitchen.com/black-pepper-balsamic-banana-bread/#comments</comments>
		<pubDate>Fri, 23 Mar 2012 17:34:09 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Soy Free]]></category>
		<category><![CDATA[Baking]]></category>
		<category><![CDATA[Banana Bread]]></category>
		<category><![CDATA[Cake]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2517</guid>
		<description><![CDATA[110 grams Brown Rice Flour (~3/4 cup) 60 grams Millet Flour (~1/3 cup) 60 grams White Rice Flour (~1/3 cup) 25 grams Tapioca Starch (~1/4 cup) 2 teaspoons Baking Powder 2 teaspoons Cinnamon 1 ½ teaspoons Freshly Ground Black Pepper 1 teaspoon Salt ⅔ cup Sugar ⅓ cup Oil (Rice Bran, Coconut, Safflower, Sunflower&#8230;) 4 [...]]]></description>
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<ul>
<li>110 grams Brown Rice Flour (~3/4 cup)</li>
<li>60 grams Millet Flour (~1/3 cup)</li>
<li>60 grams White Rice Flour (~1/3 cup)</li>
<li>25 grams Tapioca Starch (~1/4 cup)</li>
<li>2 teaspoons Baking Powder</li>
<li>2 teaspoons Cinnamon</li>
<li>1 ½ teaspoons Freshly Ground Black Pepper</li>
<li>1 teaspoon Salt</li>
<li>⅔ cup Sugar</li>
<li>⅓ cup Oil (Rice Bran, Coconut, Safflower, Sunflower&#8230;)</li>
<li>4 Ugly Brown Bananas</li>
<li>2 Eggs</li>
<li>1 tablespoon Balsamic Vinegar</li>
<li>½ teaspoon Vanilla Extract</li>
<li>⅓ cup Chopped Walnuts or Pecans</li>
<li>1 tablespoon Sugar mixed with 1 teaspoon Pepper (for topping)</li>
</ul>
<p><strong><strong>Get Busy</strong></strong></p>
<ol>
<li>Preheat your oven to 350 degrees and line a 9&#215;5 loaf pan with parchment paper.</li>
<li>In a small bowl, measure and mix the dry ingredients (everything through the salt).</li>
<li>In a separate bowl, whisk together the sugar and oil until well blended.</li>
<li>Add the bananas and mash/whisk/puree the mess with a wooden spoon/whisk/electric hand mixer. It doesn’t have to be completely smooth, but you don’t want chunky banana pieces floating around.</li>
<li>Add the eggs one at a time and stir to combine.</li>
<li>Add the vinegar, vanilla, and nuts and mix well.</li>
<li>Pour the batter into your prepared loaf pan and sprinkle the top the the additional sugar/pepper mixture (this makes a lovely crust).</li>
<li>Bake the cake for one hour, or until a knife inserted into the center comes out clean.</li>
<li>Let the cake cool in the pan for 5 minutes before removing it to a wire rack to cool completely.</li>
<li>Kick ass.</li>
</ol>
</div>
]]></content:encoded>
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		</item>
		<item>
		<title>Peanut Butter-Chocolate Chip Muffins</title>
		<link>http://renegadekitchen.com/peanut-butter-chocolate-chip-muffins/</link>
		<comments>http://renegadekitchen.com/peanut-butter-chocolate-chip-muffins/#comments</comments>
		<pubDate>Mon, 05 Mar 2012 19:39:23 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[Lunch]]></category>
		<category><![CDATA[Nut Free]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Soy Free]]></category>
		<category><![CDATA[Tree / Nut Free]]></category>
		<category><![CDATA[Vegetarian]]></category>
		<category><![CDATA[Videos]]></category>
		<category><![CDATA[Alternative Appetites]]></category>
		<category><![CDATA[Muffins]]></category>
		<category><![CDATA[NFCA]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2424</guid>
		<description><![CDATA[Kids running around like lunatics? Need a little something to keep them still for a minute? Make a double batch of these muffins and keep them in the freezer. When you’re in the crunch for a quick snack, pop a few in your toaster and your kids will get the message. Snack time is a [...]]]></description>
			<content:encoded><![CDATA[<p><iframe src="http://player.vimeo.com/video/35608303?title=0&amp;byline=0&amp;portrait=0" frameborder="0" width="640" height="360"></iframe></p>
<div></div>
<div>Kids running around like lunatics? Need a little something to keep them still for a minute? Make a double batch of these muffins and keep them in the freezer. When you’re in the crunch for a quick snack, pop a few in your toaster and your kids will get the message. Snack time is a state of mind, and while your kids are munching on the muffins you might be able to take that mental break you’ve been craving.Or you can just chow down on a few muffins yourself. We all deserve a little snack.<br />
<strong><strong><br />
Ingredients</strong></strong></p>
<ul>
<li>⅔ cup Arrowhead Mills Peanut Butter</li>
<li>2 tablespoons Veggie Oil (Rice Bran, Grapeseed, Saff/Sunflower&#8230;)</li>
<li>¾ cup Brown Sugar</li>
<li>½ cup Dream Almond Milk</li>
<li>1 ½ teaspoons Vanilla Extract</li>
<li>2 Eggs</li>
<li>1 ½ cup Arrowhead Mills Brown Rice Flour</li>
<li>1 ½ teaspoons Hain Featherweight Baking Powder</li>
<li>½ teaspoon Baking Soda</li>
<li>¾ cup Dream Semi-Sweet Chocolate Chips</li>
</ul>
<p><strong><strong>Get Busy<br />
</strong></strong></p>
<ol>
<li>Preheat oven to 350 degrees.</li>
<li>In a large mixing bowl combine the peanut butter and oil, stir until blended.</li>
<li>Stir in the brown sugar, milk and vanilla. Mix in the eggs one at a time.</li>
<li>In a separate bowl whisk together the dry ingredients (everything except the chips)</li>
<li>Combine the dry and wet mixtures and stir in the chocolate chips.</li>
<li>Using an ice-cream scoop (or a big spoon) fill a 12-cup paper-lined muffin tin.</li>
<li>Bake 20-25 minutes, or until a toothpick inserted in the middle comes out clean.</li>
<li>Snack attack.</li>
</ol>
</div>
]]></content:encoded>
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		</item>
		<item>
		<title>Chili Roasted Peanuts</title>
		<link>http://renegadekitchen.com/chili-roasted-peanuts/</link>
		<comments>http://renegadekitchen.com/chili-roasted-peanuts/#comments</comments>
		<pubDate>Sat, 25 Feb 2012 18:31:08 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Allergens]]></category>
		<category><![CDATA[Corn Free]]></category>
		<category><![CDATA[Dairy Free]]></category>
		<category><![CDATA[Egg Free]]></category>
		<category><![CDATA[Gluten Free]]></category>
		<category><![CDATA[No Processed Sugar]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Sides]]></category>
		<category><![CDATA[Snacks]]></category>
		<category><![CDATA[Soy Free]]></category>
		<category><![CDATA[Peanuts]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2476</guid>
		<description><![CDATA[Free of Gluten, Dairy, and Eggs. (Scale up or down as necessary, I never make less than 2 pounds) 1 small puck Palm Sugar (~1/3 cup, use granulated palm sugar if you can’t find the pucks) ¼ cup Sambal Oelek (or your favorite chili paste) Juice and Zest of one Lime 2 ½ tablespoons Tapioca [...]]]></description>
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<div><em>Free of Gluten, Dairy, and Eggs.</em></div>
<div></div>
<div>
<div>(Scale up or down as necessary, I never make less than 2 pounds)</p>
<ul>
<li>1 small puck <a title="Palm Sugar, decoded" href="http://renegadekitchen.com/palm-sugar-decoded/">Palm Sugar</a> (~1/3 cup, use granulated palm sugar if you can’t find the pucks)</li>
<li>¼ cup Sambal Oelek (or your favorite chili paste)</li>
<li>Juice and Zest of one Lime</li>
<li>2 ½ tablespoons Tapioca or Corn Starch</li>
<li>1 ½ teaspoons Salt</li>
<li>1 teaspoon Ground Black Pepper</li>
<li>1 pound Roasted Unsalted Peanuts</li>
<li>¾ cup Shredded, Unsweetened Coconut</li>
</ul>
<p><strong id="internal-source-marker_0.05960564920678735">Get Busy</strong></p>
</div>
</div>
<div>
<div>
<ol>
<li>Fill a small bowl with warm water and add the puck of palm sugar, this will help it soften so you can mash it later. If you’re working with granulated palm sugar, skip this step.</li>
<li>Preheat your oven to 250 degrees.</li>
<li>In a large bowl whisk together the chili paste, lime juice+zest, corn starch, salt and pepper.</li>
<li>Add the softened palm sugar and mash it into the chili mixture, make sure to break up any and all large clumps. This will require some arm strength, work it out.</li>
<li>Stir in the peanuts, making sure to incorporate all of the chili liquid (yes, get the pool at the bottom of the bowl).</li>
<li>Add the coconut to your bowl and stir once more, giving your peanuts a festive outfit.</li>
<li>Pour the peanuts into a roasting dish or onto a cookie tray. The important thing here is to make sure they’re in one layer. If you need to use two dishes/trays to give the peanuts enough room, do it. Nothing worse than soggy nuts.</li>
<li>Roast the nuts for at least an hour, or until they’re golden and toasted. You can stir them every 15 minutes if you’re the fidgety type. I usually give them a shake at 30 minutes to make sure everyone’s tanning evenly. Beware of uneven oven temps- if one corner is hotter than others you’ll definitely want to scrape the tray and stir a few times during the roasting.</li>
<li>Remove the peanuts from your oven and let them cool before serving. The coconut will crisp up as it cools. Put the nuts in a bowl and crack open a beer.</li>
</ol>
</div>
</div>
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		<title>Wordsmith, Chapter 2</title>
		<link>http://renegadekitchen.com/wordsmith-chapter-2/</link>
		<comments>http://renegadekitchen.com/wordsmith-chapter-2/#comments</comments>
		<pubDate>Wed, 22 Feb 2012 15:52:49 +0000</pubDate>
		<dc:creator>Dan Kohler</dc:creator>
				<category><![CDATA[Art]]></category>
		<category><![CDATA[Blog]]></category>
		<category><![CDATA[Wordsmith]]></category>

		<guid isPermaLink="false">http://renegadekitchen.com/?p=2444</guid>
		<description><![CDATA[&#160; Solitude taught Billy to see his words as art. In silence he saw sentences graduate into paragraphs, all of them masterpieces and simply unutterable. But as he found himself with more and more time on his hands Billy began experimenting with his work fresh out of the fire. Not even allowing them time to [...]]]></description>
			<content:encoded><![CDATA[<p style="text-align: center;"><a href="http://renegadekitchen.com/wordsmith-chapter-2/wordsmith-chapter-2-1/" rel="attachment wp-att-2445"><img class="aligncenter  wp-image-2445" title="Wordsmith Chapter 2" src="http://renegadekitchen.com/wp-content/uploads/2012/02/Wordsmith-Chapter-2.1-702x1024.jpg" alt="" width="632" height="922" /></a></p>
<p>&nbsp;</p>
<p>Solitude taught Billy to see his words as art. In silence he saw sentences graduate into paragraphs, all of them masterpieces and simply unutterable. But as he found himself with more and more time on his hands Billy began experimenting with his work fresh out of the fire. Not even allowing them time to cool, he rolled the words around in his mouth, trying desperately not to burn his tongue.  Some were small and went down without any fight, but every once in a while Billy came across some ungainly word, something that caught in his throat, stuck on its way through his system.  He never supposed that some of his creations would set forth such a reaction; this gag reflex that must have immediately sidelined said words to the realm of esoterica and academia. And yet, there they were, thorns and all, floating around in his head.</p>
<p>Slowly, Billy started to partake in a few more of his creations every day.  Today it was <em>spineless, flutter</em> and <em>sponge</em>. Perhaps tomorrow some words would jump into his mouth unbidden. You see, Billy found his creations waiting for him in an endless queue, backed up into each other, some patiently waiting and others forcefully pushing their way to the front of the line. The more he ate, the more he grew, blossoming into a talkative lad.</p>
<p>His friends certainly noticed the change. In fact, they started to invite him to their after-work gatherings, their weekend hangouts and their day-off retreats.  Billy was no longer the sad, sullen, seemingly unemployed, silent sack of a man.  He was quite a well-versed poet.  And who knew Billy could hold his own against and even outwit the snarkiest of the bunch?  He was learning to use his words.  Billy found he could bruise and batter his opponents into submission with the club-like words he so crudely swung in their direction.  Clubs that in time would be sharpened into pikes and daggers as Billy discovered the ability to draw blood with a perfectly placed attack.  These slashes demanded a precision unnecessary with the aforementioned clubs, forcing Billy to take up verbal fencing, pricking here and there, stabbing altogether too often.  He had, unknowingly, forged the most splendid array of weaponry and took great pleasure in cutting great swaths of rivals down with every word.</p>
<p>As the body count grew, so too did Billy’s shame. He was still, at heart, a quiet boy, fearful of where this new hobby might lead. So he sheathed the swords, scimitars and spears, cast them into a river, and wandered the streets in search of a new cohort, one that would not lead him to a life of slaughter.</p>
<p>Unfortunately, Billy ran across a gang of disaffected youth. You know the type, all bluster and denim; greasy fashion and unkempt hair. Their speech was utterly unintelligible, mumbling to each other in a stream of verbal refuse. Surely not blade amongst the bunch, their meaningless words forming a moat to separate them from society. The shame Billy felt at having cut down so many of his previous peers slumped his spine and cast down his eyes. Which, serendipitously, were the only two requirements for joining this new club of outsiders.</p>
<p>To these disillusioned young men and women language was not a gift, it was a burden under which they felt great pressure to escape. And so, with as little passion as possible they threw words away. Billy was shocked (and knew better than to express himself). This clan took his works of art, the sculptures he spent hours perfecting, and melted them into a muddy river of speech. His words were unimportant to these people. They had figured out how to speak entirely in mumbles. Billy watched them make a great pile of sibilant trash and was heartpressed.</p>
<p>This was not a step in the right direction.</p>
<p>Fortunately for Billy, his reputation as a fencer had already spread to a higher class. A certain echelon was looking for the swordsman and when they found him mired in the clogged drain of distopia, they plucked him out of the muck and buffed the boy back to his former glory. A sharpened wit, ready to strike for heart once again.</p>
<p>But wait! These friends wanted nothing of his old inky stabs. This society developed breadth, not just depth in Billy’s work. They wanted to teach him to paint.</p>
<p>&nbsp;</p>
<p>&nbsp;</p>
<p><a title="Wordsmith, Chapter 1" href="http://renegadekitchen.com/wordsmith-chapter-1/" target="_blank">Read Chapter 1&#8230;</a></p>
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