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	<title>Corridor Kitchen &#187; provolone</title>
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		<title>Cheesy Arepas</title>
		<link>http://www.corridorkitchen.com/2011/04/cheesy-arepas/</link>
		<comments>http://www.corridorkitchen.com/2011/04/cheesy-arepas/#comments</comments>
		<pubDate>Thu, 31 Mar 2011 23:07:28 +0000</pubDate>
		<dc:creator><![CDATA[Corridor Kitchen]]></dc:creator>
				<category><![CDATA[Savoury]]></category>
		<category><![CDATA[arepas]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[cheese]]></category>
		<category><![CDATA[Colombia]]></category>
		<category><![CDATA[corn]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[P.A.N.]]></category>
		<category><![CDATA[pre-cooked white cornmeal]]></category>
		<category><![CDATA[provolone]]></category>
		<category><![CDATA[queso]]></category>
		<category><![CDATA[snack]]></category>
		<category><![CDATA[traditional]]></category>
		<category><![CDATA[Venezuela]]></category>

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When I was a vego, I cooked heavy on the cheese. Although I didn’t eat a lot of it by itself, it was in or on anything it could be. I remember when I was 13 or so cooking up a pot of thick tomato pasta sauce and thinking to myself ‘What if I added tonnes of cheese to this?’ It was, in the words of Maeve O’Meara, a revelation.]]></description>
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