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	<title>Alaska Cooks &#187; friends &amp; links</title>
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	<description>staying warm &#38; hungry</description>
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		<title>be well</title>
		<link>http://alaskacooks.com/2006/12/25/be-well/</link>
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		<pubDate>Mon, 25 Dec 2006 14:30:06 +0000</pubDate>
		<dc:creator>jared</dc:creator>
				<category><![CDATA[friends & links]]></category>

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		<description><![CDATA[Merry Christmas everyone.]]></description>
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		<title>tasty</title>
		<link>http://alaskacooks.com/2005/03/22/tasty/</link>
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		<pubDate>Tue, 22 Mar 2005 21:39:00 +0000</pubDate>
		<dc:creator>jared cockman</dc:creator>
				<category><![CDATA[friends & links]]></category>

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		<description><![CDATA[Slice a venison tenderloin into thin medallions. Over medium high heat melt one tablespoon of butter and saut the sliced meat for about 1 minute on a side. More if you sliced it thick. Remove meat and set aside. Add the wine to the pan. Be sure to scrape up and dissolve the venison drippings. [...]]]></description>
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