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	<title>Comments on: Kabocha Beef Tagine with Chickpeas and Preserved Lemon</title>
	<atom:link href="http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/feed/" rel="self" type="application/rss+xml" />
	<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/</link>
	<description>A Brooklyn lawyer&#039;s kitchen</description>
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		<title>By: Lourdes Thivener</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-122165</link>
		<dc:creator>Lourdes Thivener</dc:creator>
		<pubDate>Sat, 11 Sep 2010 10:24:43 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/#comment-122165</guid>
		<description>Hey extremely great blog!!</description>
		<content:encoded><![CDATA[<p>Hey extremely great blog!!</p>
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		<title>By: Habeas Brulee &#187; Blog Archive &#187; Fava Bean and Cherry Salad</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-25114</link>
		<dc:creator>Habeas Brulee &#187; Blog Archive &#187; Fava Bean and Cherry Salad</dc:creator>
		<pubDate>Mon, 28 May 2007 11:10:37 +0000</pubDate>
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		<description>[...] and creamy, stir in some sweet cherries, which you have previously halved and pitted. Mince some preserved lemon peel and stir that in, [...]</description>
		<content:encoded><![CDATA[<p>[...] and creamy, stir in some sweet cherries, which you have previously halved and pitted. Mince some preserved lemon peel and stir that in, [...]</p>
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		<title>By: Habeas Brulee &#187; Blog Archive &#187; Recipe Index</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-11093</link>
		<dc:creator>Habeas Brulee &#187; Blog Archive &#187; Recipe Index</dc:creator>
		<pubDate>Tue, 20 Feb 2007 14:54:57 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/#comment-11093</guid>
		<description>[...]  [...]</description>
		<content:encoded><![CDATA[<p>[...]  [...]</p>
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		<title>By: Danielle</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-2773</link>
		<dc:creator>Danielle</dc:creator>
		<pubDate>Sun, 03 Dec 2006 19:11:45 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/#comment-2773</guid>
		<description>Yvo - Thank you so much. 

Preserved lemons really are very easy to make - I actually plan to put up another batch today, now that Meyer lemons have reappeared at the co-op.

Learning our limits is the hardest part, I think, at least for me.

Julie - Thank you. Let me know how it goes when you try it. (Incidentally, have you been to la Maison du Couscous? Fabulous Moroccan restaurant down in Bay Ridge.)</description>
		<content:encoded><![CDATA[<p>Yvo &#8211; Thank you so much. </p>
<p>Preserved lemons really are very easy to make &#8211; I actually plan to put up another batch today, now that Meyer lemons have reappeared at the co-op.</p>
<p>Learning our limits is the hardest part, I think, at least for me.</p>
<p>Julie &#8211; Thank you. Let me know how it goes when you try it. (Incidentally, have you been to la Maison du Couscous? Fabulous Moroccan restaurant down in Bay Ridge.)</p>
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		<title>By: Julie</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-2767</link>
		<dc:creator>Julie</dc:creator>
		<pubDate>Sun, 03 Dec 2006 13:46:18 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/#comment-2767</guid>
		<description>That&#039;s gorgeous, Danielle.  Everything you said in this post resonated strongly for me. I&#039;m going to try this one soon -- tonight it&#039;s going to be a lamb and vegetable tagine for us, however.</description>
		<content:encoded><![CDATA[<p>That&#8217;s gorgeous, Danielle.  Everything you said in this post resonated strongly for me. I&#8217;m going to try this one soon &#8212; tonight it&#8217;s going to be a lamb and vegetable tagine for us, however.</p>
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		<title>By: Yvo</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-2666</link>
		<dc:creator>Yvo</dc:creator>
		<pubDate>Wed, 29 Nov 2006 20:44:12 +0000</pubDate>
		<guid isPermaLink="false">http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/#comment-2666</guid>
		<description>What a great post.  I have to say, I came to your page as usual and the picture up top stopped me.  You&#039;ve outdone yourself (or of the pictures I&#039;ve seen) because I literally had to close my favorites box on the left hoping to get a clearer view and just stared.  So many textures, colors- I love it.  

Preserved lemons... I&#039;d read somewhere they were fantastically easy and wonderful to use/eat/cook with.  I&#039;ll need to hunt out some glass jars... and then figure out how to fit them in my tiny fridge.  Lovely dish, though.

As for finding time... I don&#039;t know, honestly.  Sleep less?  I took on a project this month that required me sleeping far, far less than I was used to, and though I neared the breaking point a few days ago, I finished the project last night and the sense of accomplishment... overwhelmed.  In the end, it&#039;s all about priorities and learning our limits, I suppose.  Cooking, however, is something I feel is my time alone (since bf doesn&#039;t cook and many times isn&#039;t home when I begin cooking, or stays in the living room while I do)... it relaxes me and is almost meditative for me.</description>
		<content:encoded><![CDATA[<p>What a great post.  I have to say, I came to your page as usual and the picture up top stopped me.  You&#8217;ve outdone yourself (or of the pictures I&#8217;ve seen) because I literally had to close my favorites box on the left hoping to get a clearer view and just stared.  So many textures, colors- I love it.  </p>
<p>Preserved lemons&#8230; I&#8217;d read somewhere they were fantastically easy and wonderful to use/eat/cook with.  I&#8217;ll need to hunt out some glass jars&#8230; and then figure out how to fit them in my tiny fridge.  Lovely dish, though.</p>
<p>As for finding time&#8230; I don&#8217;t know, honestly.  Sleep less?  I took on a project this month that required me sleeping far, far less than I was used to, and though I neared the breaking point a few days ago, I finished the project last night and the sense of accomplishment&#8230; overwhelmed.  In the end, it&#8217;s all about priorities and learning our limits, I suppose.  Cooking, however, is something I feel is my time alone (since bf doesn&#8217;t cook and many times isn&#8217;t home when I begin cooking, or stays in the living room while I do)&#8230; it relaxes me and is almost meditative for me.</p>
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		<title>By: Danielle</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-2664</link>
		<dc:creator>Danielle</dc:creator>
		<pubDate>Wed, 29 Nov 2006 19:23:54 +0000</pubDate>
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		<description>Tanna - You&#039;re right, of course, but it was years before I could really believe how important my time is.

Debi - Ack, I forgot to add the step about pre-cooking the chickpeas if you are using dried ones! Edited the post to add that in. My apologies. I don&#039;t think you can peel uncooked chickpeas. 

I look forward to seeing what you do with the preserved lemons; I&#039;m sure you&#039;ll come up with some new and interesting use for them!

&lt;i&gt;I believe that we are always pretty much doing what we want to be doing, rather than what we say we would like to be doing.&lt;/i&gt;

I&#039;ve made that argument before, but I&#039;m no longer entirely convinced by it. Desire to do X is only one factor in our decisions - there is also desire not to do Y, or fear of Z, or feeling trapped, or whatnot.</description>
		<content:encoded><![CDATA[<p>Tanna &#8211; You&#8217;re right, of course, but it was years before I could really believe how important my time is.</p>
<p>Debi &#8211; Ack, I forgot to add the step about pre-cooking the chickpeas if you are using dried ones! Edited the post to add that in. My apologies. I don&#8217;t think you can peel uncooked chickpeas. </p>
<p>I look forward to seeing what you do with the preserved lemons; I&#8217;m sure you&#8217;ll come up with some new and interesting use for them!</p>
<p><i>I believe that we are always pretty much doing what we want to be doing, rather than what we say we would like to be doing.</i></p>
<p>I&#8217;ve made that argument before, but I&#8217;m no longer entirely convinced by it. Desire to do X is only one factor in our decisions &#8211; there is also desire not to do Y, or fear of Z, or feeling trapped, or whatnot.</p>
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		<title>By: Debi</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-2663</link>
		<dc:creator>Debi</dc:creator>
		<pubDate>Wed, 29 Nov 2006 18:52:19 +0000</pubDate>
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		<description>What a lovely post--both the food and the content.  I&#039;m going to go start preserving some lemons as soon as I can.

I didn&#039;t know you could peel the chickpeas before you cooked them.  That&#039;s really good to know.

I believe that we are always pretty much doing what we want to be doing, rather than what we say we would like to be doing.  That doesn&#039;t mean we&#039;re necessarily happy about it--it just reflects the choices we&#039;ve made.  That you and Dave have chosen to make time together a priority shows how important it is to you both, and it is reflected in pretty much every post you write.</description>
		<content:encoded><![CDATA[<p>What a lovely post&#8211;both the food and the content.  I&#8217;m going to go start preserving some lemons as soon as I can.</p>
<p>I didn&#8217;t know you could peel the chickpeas before you cooked them.  That&#8217;s really good to know.</p>
<p>I believe that we are always pretty much doing what we want to be doing, rather than what we say we would like to be doing.  That doesn&#8217;t mean we&#8217;re necessarily happy about it&#8211;it just reflects the choices we&#8217;ve made.  That you and Dave have chosen to make time together a priority shows how important it is to you both, and it is reflected in pretty much every post you write.</p>
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		<title>By: Tanna</title>
		<link>http://habeasbrulee.com/2006/11/29/kabocha-beef-tagine-with-chickpeas-and-preserved-lemon/comment-page-1/#comment-2659</link>
		<dc:creator>Tanna</dc:creator>
		<pubDate>Wed, 29 Nov 2006 16:29:36 +0000</pubDate>
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		<description>Wow! The only way to make it work is just what you&#039;re doing.  Time is really the most valuable thing in our lives and it behoves us to spend it wisely.
As always this is beautiful food.  I do have a wonderful jar of preserved lemons in my fridge made  before we went to Paris (now months ago)!  When I get back from Philly next week, they must start making it onto my table.</description>
		<content:encoded><![CDATA[<p>Wow! The only way to make it work is just what you&#8217;re doing.  Time is really the most valuable thing in our lives and it behoves us to spend it wisely.<br />
As always this is beautiful food.  I do have a wonderful jar of preserved lemons in my fridge made  before we went to Paris (now months ago)!  When I get back from Philly next week, they must start making it onto my table.</p>
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