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	<title>Comments on: Sunday Brunch Day</title>
	<atom:link href="http://www.hollyeatsinfrance.com/2012/10/16/sunday-brunch-day-2/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.hollyeatsinfrance.com/2012/10/16/sunday-brunch-day-2/</link>
	<description>Eating, Exploring, Writing in Southeast France.</description>
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		<title>By: Holly</title>
		<link>http://www.hollyeatsinfrance.com/2012/10/16/sunday-brunch-day-2/#comment-1574</link>
		<dc:creator>Holly</dc:creator>
		<pubDate>Sun, 21 Oct 2012 12:32:55 +0000</pubDate>
		<guid isPermaLink="false">http://www.hollyeatsinfrance.com/?p=3927#comment-1574</guid>
		<description><![CDATA[I&#039;ve never had corned beef hash. But I&#039;m not a beef fan. 

Mimosas are definitely necessary for a good brunch. And I&#039;m always making myself hungry! Comes with the territory of my studies. :)]]></description>
		<content:encoded><![CDATA[<p>I&#8217;ve never had corned beef hash. But I&#8217;m not a beef fan. </p>
<p>Mimosas are definitely necessary for a good brunch. And I&#8217;m always making myself hungry! Comes with the territory of my studies. <img src='http://www.hollyeatsinfrance.com/wp-includes/images/smilies/icon_smile.gif' alt=':)' class='wp-smiley' /> </p>
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		<title>By: Meri @ Run, MeriG. Run</title>
		<link>http://www.hollyeatsinfrance.com/2012/10/16/sunday-brunch-day-2/#comment-1557</link>
		<dc:creator>Meri @ Run, MeriG. Run</dc:creator>
		<pubDate>Fri, 19 Oct 2012 16:12:20 +0000</pubDate>
		<guid isPermaLink="false">http://www.hollyeatsinfrance.com/?p=3927#comment-1557</guid>
		<description><![CDATA[I&#039;m a sucker for corned beef hash. Always have been and always will be. Some people think it&#039;s gross, but to me there is nothing more comfort food-esque than corned beef hash with scrambled eggs and a side of whole wheat toast. And coffee. And a mimosa. Mmmm..

Also just sometimes a warm blueberry muffin will do the trick. 

And now I&#039;ve gone and made myself hungry again...]]></description>
		<content:encoded><![CDATA[<p>I&#8217;m a sucker for corned beef hash. Always have been and always will be. Some people think it&#8217;s gross, but to me there is nothing more comfort food-esque than corned beef hash with scrambled eggs and a side of whole wheat toast. And coffee. And a mimosa. Mmmm..</p>
<p>Also just sometimes a warm blueberry muffin will do the trick. </p>
<p>And now I&#8217;ve gone and made myself hungry again&#8230;</p>
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		<title>By: Ei</title>
		<link>http://www.hollyeatsinfrance.com/2012/10/16/sunday-brunch-day-2/#comment-1540</link>
		<dc:creator>Ei</dc:creator>
		<pubDate>Tue, 16 Oct 2012 16:00:29 +0000</pubDate>
		<guid isPermaLink="false">http://www.hollyeatsinfrance.com/?p=3927#comment-1540</guid>
		<description><![CDATA[Brunch is a very big thing in the US. It represents a number of things.
A day off from work, sleeping late and then having your first &quot;big&quot; meal of the day late in the morning or early afternoon. It also has become associated with the &quot;buffet&quot; - another meal of overindulgence - with everything from your traditional breakfast meats, omelets made to order to spiraled hams, roast beefs, turkeys all kinds of side dishes and then decadent desserts to top it off. I owe at least a good 30 lbs to my past relationship with the breakfast buffet.
Now my idea of brunch has been slimmed down. When I get home from work on Saturdays, just after noon time, I make brunch for me and Charlie.
Usually, this is egg whites and any vegetables I can find - like spinach, onion, tomatoe - sauteed in my electric fry pan. If we have bread, I will usually line the plate with it and dump the cooked eggs on top so the flavor from the eggs will seep into the bread. I also like to make french toast which is just lite bread dipped in egg white and cooked up in the electric fry pan.
I like to top off with fruit (bananas, berries, peaches - whatever is in season)
and some cinnamon and sweetner. With a nice cup of coffee, this makes not only a great hearty breakfast but a pretty darn good dinner too.]]></description>
		<content:encoded><![CDATA[<p>Brunch is a very big thing in the US. It represents a number of things.<br />
A day off from work, sleeping late and then having your first &#8220;big&#8221; meal of the day late in the morning or early afternoon. It also has become associated with the &#8220;buffet&#8221; &#8211; another meal of overindulgence &#8211; with everything from your traditional breakfast meats, omelets made to order to spiraled hams, roast beefs, turkeys all kinds of side dishes and then decadent desserts to top it off. I owe at least a good 30 lbs to my past relationship with the breakfast buffet.<br />
Now my idea of brunch has been slimmed down. When I get home from work on Saturdays, just after noon time, I make brunch for me and Charlie.<br />
Usually, this is egg whites and any vegetables I can find &#8211; like spinach, onion, tomatoe &#8211; sauteed in my electric fry pan. If we have bread, I will usually line the plate with it and dump the cooked eggs on top so the flavor from the eggs will seep into the bread. I also like to make french toast which is just lite bread dipped in egg white and cooked up in the electric fry pan.<br />
I like to top off with fruit (bananas, berries, peaches &#8211; whatever is in season)<br />
and some cinnamon and sweetner. With a nice cup of coffee, this makes not only a great hearty breakfast but a pretty darn good dinner too.</p>
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