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	<title>Happy Mouth</title>
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	<description>Our search for authentic food experiences at home and around the world.</description>
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		<title>Breakfast: The Old Coffee Pot</title>
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		<comments>http://happymouth.ca/the-old-coffee-pot/#comments</comments>
		<pubDate>Tue, 26 Mar 2013 16:32:48 +0000</pubDate>
		<dc:creator>Rob</dc:creator>
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		<category><![CDATA[cala cakes]]></category>
		<category><![CDATA[grits]]></category>
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		<category><![CDATA[the Old Coffee Pot]]></category>

		<guid isPermaLink="false">http://happymouth.ca/?p=8159</guid>
		<description><![CDATA[For breakfast today we sought out a well-recommended location in the French Quarter called The Old Coffee Pot - an original restaurant of old New Orleans established in 1696. The establishment&#8217;s history was evident in the historical paintings and objects located throughout the restaurant. Maureen and I ordered &#8220;the Plantation Breakfast&#8221; &#8212; two eggs any style, ham [...]]]></description>
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		<title>Real Deal Cajun Crawfish Boil</title>
		<link>http://happymouth.ca/real-deal-cajun-crawfish-boil/</link>
		<comments>http://happymouth.ca/real-deal-cajun-crawfish-boil/#comments</comments>
		<pubDate>Sun, 24 Mar 2013 15:34:50 +0000</pubDate>
		<dc:creator>Maureen</dc:creator>
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		<category><![CDATA[Bayou Barn]]></category>
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		<category><![CDATA[bread pudding]]></category>
		<category><![CDATA[crawfish]]></category>
		<category><![CDATA[shrimp]]></category>
		<category><![CDATA[whole hog]]></category>

		<guid isPermaLink="false">http://happymouth.ca/?p=8133</guid>
		<description><![CDATA[Crawfish, crawdads, mudbugs&#8230; whatever y&#8217;all call &#8216;em, they are in season here in Louisiana, and they are delicious. Rob and I have had crawfish, often frozen, in effoutees and fish pies, but have never been in the south when they are fresh in season. Roadfood&#8217;s Foodfest Crawfish boil was the main reason for this trip [...]]]></description>
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		<title>NOLA Local FoodFest 2013</title>
		<link>http://happymouth.ca/nola-local-foodfest-2013/</link>
		<comments>http://happymouth.ca/nola-local-foodfest-2013/#comments</comments>
		<pubDate>Sat, 23 Mar 2013 22:28:34 +0000</pubDate>
		<dc:creator>Rob</dc:creator>
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		<category><![CDATA[crawfish pie]]></category>
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		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[tamales]]></category>

		<guid isPermaLink="false">http://happymouth.ca/?p=8096</guid>
		<description><![CDATA[One of the reasons we came to New Orleans this Spring was to attend Local FoodFest, a food festival that&#8217;s put on by RoadFood.com. It&#8217;s unique in that while it features many New Orleans eateries and their signature dishes, it all also features local specialities from around the USA, such as tamales from Tucson, or [...]]]></description>
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		<title>The 2013 Sazerac Crawl</title>
		<link>http://happymouth.ca/the-2013-sazerac-crawl/</link>
		<comments>http://happymouth.ca/the-2013-sazerac-crawl/#comments</comments>
		<pubDate>Sat, 23 Mar 2013 20:03:20 +0000</pubDate>
		<dc:creator>Rob</dc:creator>
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		<category><![CDATA[bitters]]></category>
		<category><![CDATA[herb saint]]></category>
		<category><![CDATA[Mr. B's Bistro]]></category>
		<category><![CDATA[pernod]]></category>
		<category><![CDATA[sazeracs]]></category>
		<category><![CDATA[whiskey]]></category>

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		<description><![CDATA[You really can&#8217;t go long when reading about New Orleans before you come across the Sazerac. It has a long history and has evolved through the generations to become the drink it is today. It&#8217;s very hard to get one outside of New Orleans  and get a good one. The trick is in the ingredients. [...]]]></description>
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		<title>Lunch at Butcher</title>
		<link>http://happymouth.ca/lunch-at-butcher/</link>
		<comments>http://happymouth.ca/lunch-at-butcher/#comments</comments>
		<pubDate>Fri, 22 Mar 2013 21:05:22 +0000</pubDate>
		<dc:creator>Rob</dc:creator>
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		<guid isPermaLink="false">http://happymouth.ca/?p=8022</guid>
		<description><![CDATA[it&#8217;s a cloudy, muggy day in the Big Easy. The forecast threatened rain at any time, but has held off for the most part. We decide to go a little further afield and change it up a little form the New Orleans cuisine we&#8217;ve been exploring up until now. We head to Butcher. It&#8217;s an [...]]]></description>
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