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	<title>Comments on: Merry Christmas</title>
	<link>http://www.cc-chapman.com/2007/12/24/merry-christmas/</link>
	<description>Ramblings of Boston Based Media Maven C.C. Chapman</description>
	<pubDate>Thu, 04 Dec 2008 20:24:42 +0000</pubDate>
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		<title>By: tam</title>
		<link>http://www.cc-chapman.com/2007/12/24/merry-christmas/#comment-44991</link>
		<author>tam</author>
		<pubDate>Thu, 27 Dec 2007 01:54:53 +0000</pubDate>
		<guid>http://www.cc-chapman.com/2007/12/24/merry-christmas/#comment-44991</guid>
		<description>I'm wicked late - but I hope ya'll had a great holiday.</description>
		<content:encoded><![CDATA[<p>I&#8217;m wicked late - but I hope ya&#8217;ll had a great holiday.</p>
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		<title>By: Chip Griffin</title>
		<link>http://www.cc-chapman.com/2007/12/24/merry-christmas/#comment-44981</link>
		<author>Chip Griffin</author>
		<pubDate>Mon, 24 Dec 2007 19:37:28 +0000</pubDate>
		<guid>http://www.cc-chapman.com/2007/12/24/merry-christmas/#comment-44981</guid>
		<description>Merry Christmas right back at you.  I almost went for the prime rib tonight, but decided at the butcher shop this morning to do black and white tenderloins (one beef, one pork).  If you cook the prime rib low and slow (if your oven goes low enough) you can keep it ready forever.  The challenge is guessing how long it will take to get up to rare (since I assume you won't be overcooking such a beautiful piece of meat!).

Best of luck with the cooking.  Hopefully we'll both make it through our amateur chefdom tonight!</description>
		<content:encoded><![CDATA[<p>Merry Christmas right back at you.  I almost went for the prime rib tonight, but decided at the butcher shop this morning to do black and white tenderloins (one beef, one pork).  If you cook the prime rib low and slow (if your oven goes low enough) you can keep it ready forever.  The challenge is guessing how long it will take to get up to rare (since I assume you won&#8217;t be overcooking such a beautiful piece of meat!).</p>
<p>Best of luck with the cooking.  Hopefully we&#8217;ll both make it through our amateur chefdom tonight!</p>
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