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	<title>Comments on: Risotto with Tuscan Kale and Toasted Pumpkin Seeds</title>
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		<title>By: Courtney Sherwood</title>
		<link>http://www.maximumportland.com/2009/10/11/risotto-with-tuscan-kale-and-toasted-pumpkin-seeds/comment-page-1/#comment-4223</link>
		<dc:creator>Courtney Sherwood</dc:creator>
		<pubDate>Mon, 12 Oct 2009 15:49:41 +0000</pubDate>
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		<description>Hi guys - I&#039;m sorry I didn&#039;t post until after the fact. I was volunteering at Wordstock this weekend, and next weekend I&#039;ll be in Philadelphia. I think I&#039;ll be back on Oct. 25.</description>
		<content:encoded><![CDATA[<p>Hi guys &#8211; I&#8217;m sorry I didn&#8217;t post until after the fact. I was volunteering at Wordstock this weekend, and next weekend I&#8217;ll be in Philadelphia. I think I&#8217;ll be back on Oct. 25.</p>
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		<title>By: Ellery</title>
		<link>http://www.maximumportland.com/2009/10/11/risotto-with-tuscan-kale-and-toasted-pumpkin-seeds/comment-page-1/#comment-4222</link>
		<dc:creator>Ellery</dc:creator>
		<pubDate>Sun, 11 Oct 2009 19:20:20 +0000</pubDate>
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		<description>I&#039;ll look for vegetable broth (3 and 1/2 cups would still be one can, probably, right?), and bring framboise lambic.</description>
		<content:encoded><![CDATA[<p>I&#8217;ll look for vegetable broth (3 and 1/2 cups would still be one can, probably, right?), and bring framboise lambic.</p>
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