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	<title>Comments on: Back in Paris &#8211; Lamb with Garlic Sauce</title>
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	<link>http://www.whineaux.com/2009/07/03/back-in-paris-lamb-with-garlic-sauce/</link>
	<description>Part Wine Afficianado, Part Foodie, Part Beer Geek, Part Marketing Maven - All Attitude</description>
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		<title>By: dawn</title>
		<link>http://www.whineaux.com/2009/07/03/back-in-paris-lamb-with-garlic-sauce/comment-page-1/#comment-290</link>
		<dc:creator>dawn</dc:creator>
		<pubDate>Mon, 06 Jul 2009 13:37:15 +0000</pubDate>
		<guid isPermaLink="false">http://www.whineaux.com/?p=129#comment-290</guid>
		<description>Hi Miranda -
Thanks so much for reading my blog.  The garlic sauce wasn&#039;t strong.  When you slow cook the garlic as you do in the cream for this recipe it loses it&#039;s edge and becomes sweet almost like roasted garlic. If I&#039;d put 6 heads of garlic in it as the recipe called for I think that would have been too much.  IIt was A LOT of sauce though.  I strained and saved the left overs and then added some Parmesan cheese and used it as a pasta sauce.  A little decadent but I couldn&#039;t bring myself to throw it out.

Dawn (aka, the whineaux)</description>
		<content:encoded><![CDATA[<p>Hi Miranda -<br />
Thanks so much for reading my blog.  The garlic sauce wasn&#8217;t strong.  When you slow cook the garlic as you do in the cream for this recipe it loses it&#8217;s edge and becomes sweet almost like roasted garlic. If I&#8217;d put 6 heads of garlic in it as the recipe called for I think that would have been too much.  IIt was A LOT of sauce though.  I strained and saved the left overs and then added some Parmesan cheese and used it as a pasta sauce.  A little decadent but I couldn&#8217;t bring myself to throw it out.</p>
<p>Dawn (aka, the whineaux)</p>
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		<title>By: Miranda Hagan</title>
		<link>http://www.whineaux.com/2009/07/03/back-in-paris-lamb-with-garlic-sauce/comment-page-1/#comment-289</link>
		<dc:creator>Miranda Hagan</dc:creator>
		<pubDate>Mon, 06 Jul 2009 11:13:40 +0000</pubDate>
		<guid isPermaLink="false">http://www.whineaux.com/?p=129#comment-289</guid>
		<description>First of all, your site is really really nice...
Second, That cream sauce looks awesome...Is the garlic taste real strong?</description>
		<content:encoded><![CDATA[<p>First of all, your site is really really nice&#8230;<br />
Second, That cream sauce looks awesome&#8230;Is the garlic taste real strong?</p>
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		<title>By: ruth</title>
		<link>http://www.whineaux.com/2009/07/03/back-in-paris-lamb-with-garlic-sauce/comment-page-1/#comment-288</link>
		<dc:creator>ruth</dc:creator>
		<pubDate>Fri, 03 Jul 2009 20:27:16 +0000</pubDate>
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		<description>wow that looks stunning!</description>
		<content:encoded><![CDATA[<p>wow that looks stunning!</p>
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		<title>By: Randy Watson</title>
		<link>http://www.whineaux.com/2009/07/03/back-in-paris-lamb-with-garlic-sauce/comment-page-1/#comment-287</link>
		<dc:creator>Randy Watson</dc:creator>
		<pubDate>Fri, 03 Jul 2009 19:02:50 +0000</pubDate>
		<guid isPermaLink="false">http://www.whineaux.com/?p=129#comment-287</guid>
		<description>The lamb looks perfect!  Excellent choice on the wine too!

Happy 4th!!!

Cheers!</description>
		<content:encoded><![CDATA[<p>The lamb looks perfect!  Excellent choice on the wine too!</p>
<p>Happy 4th!!!</p>
<p>Cheers!</p>
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