<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>German Cuisine on The Half-Assed Hobbyist</title><link>https://stage-a.mgaudet.ca/tags/german-cuisine/</link><description>Recent content in German Cuisine on The Half-Assed Hobbyist</description><generator>Hugo</generator><language>en-CA</language><copyright>Andrea Gaudet</copyright><lastBuildDate>Tue, 07 Jan 2014 00:00:00 +0000</lastBuildDate><atom:link href="https://stage-a.mgaudet.ca/tags/german-cuisine/index.xml" rel="self" type="application/rss+xml"/><item><title>My German Roots</title><link>https://stage-a.mgaudet.ca/blog/my-german-roots/</link><pubDate>Tue, 07 Jan 2014 00:00:00 +0000</pubDate><guid>https://stage-a.mgaudet.ca/blog/my-german-roots/</guid><description>As previously mentioned, I have had much more experience cooking German fare than French. Rouladen and red cabbage are two foods that my Oma used to make when I was a little kid…</description></item></channel></rss>