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	<title>Bom dia, Dia</title>
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	<description>noticias e receitas do outro lado da terra</description>
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		<title>Bom dia, Dia</title>
		<link>http://cestmoimillefois.wordpress.com</link>
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		<title>Pensamento do dia</title>
		<link>http://cestmoimillefois.wordpress.com/2011/05/11/pensamento-do-dia/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/05/11/pensamento-do-dia/#comments</comments>
		<pubDate>Wed, 11 May 2011 14:06:29 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Noticias]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=302</guid>
		<description><![CDATA[O medo é como quebra-mola, diminui a velocidade da felicidade<img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=302&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Moniquinha</media:title>
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		<title>Funghi e queijo de cabra – uma dupla mágica</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/16/funghi-e-queijo-de-cabra-%e2%80%93-uma-dupla-magica/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/16/funghi-e-queijo-de-cabra-%e2%80%93-uma-dupla-magica/#comments</comments>
		<pubDate>Sun, 16 Jan 2011 13:49:53 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[China]]></category>
		<category><![CDATA[Entrada e Petisco]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[cogumelos]]></category>
		<category><![CDATA[queijo]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=281</guid>
		<description><![CDATA[Funghi e queijo de cabra – uma dupla mágica Para 4 pessoas Existe na China vários tipos de cogumelos. Para essa receita, podemos usar o shitake ou o funghi porcini (bolet)  mas tem que serem frescos. O que é necessário… &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/16/funghi-e-queijo-de-cabra-%e2%80%93-uma-dupla-magica/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=281&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
		</media:content>

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			<media:title type="html">boletchevre</media:title>
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		<title>Picadinho de carne com « cebolinha chinesa»</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/12/picadinho-de-carne-com-%c2%ab-cebolinha-chinesa%c2%bb/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/12/picadinho-de-carne-com-%c2%ab-cebolinha-chinesa%c2%bb/#comments</comments>
		<pubDate>Wed, 12 Jan 2011 07:35:36 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[China]]></category>
		<category><![CDATA[Prato principal]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[carne]]></category>
		<category><![CDATA[ervas]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=278</guid>
		<description><![CDATA[Os chineses têm vários tipos de cebolinha, alho-poró ou cebola, o que proporciona um toque refrescante e especial para cada prato. Picadinho de carne com « cebolinha chinesa» Para 4 pessoas O que é necessário … 800g de carne bovina &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/12/picadinho-de-carne-com-%c2%ab-cebolinha-chinesa%c2%bb/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=278&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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			<media:title type="html">Moniquinha</media:title>
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			<media:title type="html">picadinho_cebolinha</media:title>
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		<title>Sopa de camarão agridoce</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/11/sopa-de-camarao-agridoce/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/11/sopa-de-camarao-agridoce/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 15:49:17 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Entrada e Petisco]]></category>
		<category><![CDATA[Prato principal]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[Tailandia]]></category>
		<category><![CDATA[camarão]]></category>
		<category><![CDATA[especiarias]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=294</guid>
		<description><![CDATA[SOPA DE CAMARãO AGRIDOCE Para 4 pessoas Outra opção é fazê-la com frango ou frutos do mar e ela pode ser servida com uma tigela de arroz ao lado. O que é necessário … 28 camarões (ou 600g) / 100g &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/11/sopa-de-camarao-agridoce/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=294&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cestmoimillefois.wordpress.com/2011/01/11/sopa-de-camarao-agridoce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
		</media:content>

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			<media:title type="html">sopa_camarao</media:title>
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		<item>
		<title>Curry vermelho e verde</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/11/curry-vermelho-e-verde/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/11/curry-vermelho-e-verde/#comments</comments>
		<pubDate>Tue, 11 Jan 2011 14:36:12 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[Tailandia]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[receita de base]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=285</guid>
		<description><![CDATA[CURRY VERMELHO E VERDE A receita de curry vermelho e verde é quase a mesma, só um detalhe muito importante: para o curry vermelho, usamos pimentas vermelhas (grandes e secas)! Para o verde, pimentas verdes (pequenas e frescas) …! O &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/11/curry-vermelho-e-verde/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=285&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cestmoimillefois.wordpress.com/2011/01/11/curry-vermelho-e-verde/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
		</media:content>

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			<media:title type="html">curry</media:title>
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	</item>
		<item>
		<title>Especiarias, ervas e temperos de base da cozinha Tailandesa</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/10/especiarias-ervas-e-temperos-de-base-da-cozinha-tailandesa/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/10/especiarias-ervas-e-temperos-de-base-da-cozinha-tailandesa/#comments</comments>
		<pubDate>Mon, 10 Jan 2011 15:41:04 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Indonésia]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[gengibre]]></category>
		<category><![CDATA[receita de base]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=288</guid>
		<description><![CDATA[Antes de começar a cozinhar os pratos tailandeses, é importante compreender a sutileza de alguns ingredientes. O gengibre Existem três diferentes: o comum, Khing, temos no Brasil, Galanga ou Khaa (ou aromático para os indonésios), um pouco avermelhado e Ginger &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/10/especiarias-ervas-e-temperos-de-base-da-cozinha-tailandesa/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=288&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
		</media:content>

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			<media:title type="html">tumeric</media:title>
		</media:content>

		<media:content url="http://cestmoimillefois.files.wordpress.com/2011/01/img_7755.jpg?w=150" medium="image">
			<media:title type="html">gingebre</media:title>
		</media:content>

		<media:content url="http://cestmoimillefois.files.wordpress.com/2011/01/img_77551.jpg?w=150" medium="image">
			<media:title type="html">galanga</media:title>
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		<title>Ramequin de batata</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/07/ramequin-de-batata/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/07/ramequin-de-batata/#comments</comments>
		<pubDate>Fri, 07 Jan 2011 13:34:45 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[China]]></category>
		<category><![CDATA[Prato principal]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[batata]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=275</guid>
		<description><![CDATA[E verdade que a batata é originária do Chile, mas essa maravilha de tubérculo virou prato nacional em todo o mundo. Na China comemos um ramequin delicioso. Ramequin de batata Para 4 pessoas O que é necessário … 600g de &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/07/ramequin-de-batata/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=275&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cestmoimillefois.wordpress.com/2011/01/07/ramequin-de-batata/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
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			<media:title type="html">ramequin pdt</media:title>
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		<item>
		<title>Pakora de legumes</title>
		<link>http://cestmoimillefois.wordpress.com/2011/01/07/pakora-de-legumes/</link>
		<comments>http://cestmoimillefois.wordpress.com/2011/01/07/pakora-de-legumes/#comments</comments>
		<pubDate>Fri, 07 Jan 2011 13:23:30 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Entrada e Petisco]]></category>
		<category><![CDATA[India]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[entrada]]></category>
		<category><![CDATA[legumes]]></category>
		<category><![CDATA[vegetariano]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=272</guid>
		<description><![CDATA[Em quase todos os restaurantes que fomos na Índia, nós pedíamos esses bolinhos de legumes fritos. Essa entrada-petisco é nossa favorita. Alguns lugares servem com iogurte. PAKORA DE LEGUMES Para 2 pessoas O que é necessário … 1 cebola vermelha &#8230; <a href="http://cestmoimillefois.wordpress.com/2011/01/07/pakora-de-legumes/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=272&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cestmoimillefois.wordpress.com/2011/01/07/pakora-de-legumes/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
		</media:content>

		<media:content url="http://cestmoimillefois.files.wordpress.com/2011/01/img_4928.jpg?w=300" medium="image">
			<media:title type="html">pakora</media:title>
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		<title>Fritada de peixe com folhas de kaffir</title>
		<link>http://cestmoimillefois.wordpress.com/2010/12/03/fritada-de-peixe-com-folhas-de-kaffir/</link>
		<comments>http://cestmoimillefois.wordpress.com/2010/12/03/fritada-de-peixe-com-folhas-de-kaffir/#comments</comments>
		<pubDate>Fri, 03 Dec 2010 06:21:24 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Entrada e Petisco]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[Tailandia]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[kafir]]></category>
		<category><![CDATA[peixe]]></category>

		<guid isPermaLink="false">http://cestmoimillefois.wordpress.com/?p=268</guid>
		<description><![CDATA[FRITADA DE PEIXE COM FOLHAS DE KAFFIR Para 4 pessoas O que é necessário … 1 kg de peixe (carne branca) / 2 ovos / 1 cs pasta de curry vermelho / 1 punhado de vagem / 2 cs cheias &#8230; <a href="http://cestmoimillefois.wordpress.com/2010/12/03/fritada-de-peixe-com-folhas-de-kaffir/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=268&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
		<wfw:commentRss>http://cestmoimillefois.wordpress.com/2010/12/03/fritada-de-peixe-com-folhas-de-kaffir/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
	
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			<media:title type="html">Moniquinha</media:title>
		</media:content>

		<media:content url="http://cestmoimillefois.files.wordpress.com/2010/12/img_7816.jpg?w=300" medium="image">
			<media:title type="html">fritada_peixe</media:title>
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		<title>Mieng-Kum: um petisco crocante, surpreendente e refrescante</title>
		<link>http://cestmoimillefois.wordpress.com/2010/11/29/mieng-kum-um-petisco-crocante-surpreendente-e-refrescante/</link>
		<comments>http://cestmoimillefois.wordpress.com/2010/11/29/mieng-kum-um-petisco-crocante-surpreendente-e-refrescante/#comments</comments>
		<pubDate>Mon, 29 Nov 2010 06:28:25 +0000</pubDate>
		<dc:creator>Monica Barros dos Reis</dc:creator>
				<category><![CDATA[Entrada e Petisco]]></category>
		<category><![CDATA[Receitas do mundo]]></category>
		<category><![CDATA[Tailandia]]></category>
		<category><![CDATA[camarão]]></category>
		<category><![CDATA[côco]]></category>
		<category><![CDATA[cebola]]></category>
		<category><![CDATA[gengibre]]></category>
		<category><![CDATA[limão]]></category>

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		<description><![CDATA[MIENG-KUM: UM PETISCO CROCANTE, SURPREENDENTE E REFRESCANTE Para 4 pessoas Comemos este petisco « em vários mercados de rua, em espetos, ou na casa de amigos onde cada um prepara o seu próprio de acordo com seu gosto. O que é &#8230; <a href="http://cestmoimillefois.wordpress.com/2010/11/29/mieng-kum-um-petisco-crocante-surpreendente-e-refrescante/">Continue lendo <span class="meta-nav">&#8594;</span></a><img alt="" border="0" src="http://stats.wordpress.com/b.gif?host=cestmoimillefois.wordpress.com&amp;blog=2457379&amp;post=265&amp;subd=cestmoimillefois&amp;ref=&amp;feed=1" width="1" height="1" />]]></description>
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