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<rss version="2.0"><channel><title>Christopher S. Penn's Awaken Your Superhero - Latest Comments in Cat blogging spaghetti sauce</title><link>http://christopherspenn.disqus.com/</link><description>Christopher S. Penn's Awaken Your Superhero</description><language>en</language><lastBuildDate>Wed, 14 Jan 2009 08:52:00 -0000</lastBuildDate><item><title>Re: Cat blogging spaghetti sauce</title><link>http://www.christopherspenn.com/2007/03/11/cat-blogging-spaghetti-sauce/#comment-5112257</link><description>Sounds like a nice recipe (and I agrree, the tequila wouldn't have worked so well!)&lt;br&gt;&lt;br&gt;I could see adding some spicy italian sausage to this to give it a bit of a kick ... turkey tends to be so bland, I think it would be a good addition.</description><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Sherri Adams</dc:creator><pubDate>Wed, 14 Jan 2009 08:52:00 -0000</pubDate></item><item><title>Re: Cat blogging spaghetti sauce</title><link>http://www.christopherspenn.com/2007/03/11/cat-blogging-spaghetti-sauce/#comment-1761138</link><description>Wow, the Riesling white wine is probably a great addition.</description><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Sammy The Killer</dc:creator><pubDate>Sat, 23 Aug 2008 01:11:43 -0000</pubDate></item><item><title>Re: Cat blogging spaghetti sauce</title><link>http://www.christopherspenn.com/2007/03/11/cat-blogging-spaghetti-sauce/#comment-2519019</link><description>Time for a liquor store run!</description><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Dale Cruse</dc:creator><pubDate>Mon, 12 Mar 2007 06:43:31 -0000</pubDate></item><item><title>Re: Cat blogging spaghetti sauce</title><link>http://www.christopherspenn.com/2007/03/11/cat-blogging-spaghetti-sauce/#comment-2519018</link><description>Dale - you raise a good point, except for one thing. I had exactly two adult beverages in the house - a bottle of Riesling, and a bottle of tequila. I opted for the former!&lt;br&gt;&lt;br&gt;The Riesling doesn't go in the sauce - it goes in YOU. :-)</description><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Christopher S. Penn</dc:creator><pubDate>Sun, 11 Mar 2007 19:56:52 -0000</pubDate></item><item><title>Re: Cat blogging spaghetti sauce</title><link>http://www.christopherspenn.com/2007/03/11/cat-blogging-spaghetti-sauce/#comment-2519017</link><description>Ok, I made a big batch of sauce today too, and there were a total of SIX cloves of garlic in mine.  Two rough chopped, the other four minced.  One onion, NO butter, and NO meat.  I think I probably made twice as much sauce as you, because I opened four cans of tomato products, diced, sauce, and paste.  &lt;br&gt;&lt;br&gt;I have yet to cook the meat with the sauce, largely because I don't like the greasy film at the top.  I'll add meat to taste after the sauce is cooked.  I'm freezing most of it, to have on hand.  My mother is half Italian, and my recipe is a mutation of hers, Mario Batali's, and my own ideas about sauce.  Last night, I made my first puttanesca sauce as well, and THAT kicked ass.&lt;br&gt;&lt;br&gt;And, you're absolutely right.  Riesling is for drinking, not for sauce. ;)</description><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Courtney</dc:creator><pubDate>Sun, 11 Mar 2007 19:12:05 -0000</pubDate></item><item><title>Re: Cat blogging spaghetti sauce</title><link>http://www.christopherspenn.com/2007/03/11/cat-blogging-spaghetti-sauce/#comment-2519016</link><description>Riesling seems like an odd pairing, Chris. I would think a splosh of Bordeaux or a nice Cotes de Rhone would be the way to go. That's what we do with Courtney's spaghetti sauce.</description><dc:creator xmlns:dc="http://purl.org/dc/elements/1.1/">Dale Cruse</dc:creator><pubDate>Sun, 11 Mar 2007 19:04:56 -0000</pubDate></item></channel></rss>