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	<title>Foodies Like Us Blog &#187; Susie Timm</title>
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		<title>Arizona Restaurant Week Preview: Bourbon Steak</title>
		<link>http://www.foodieslikeusblog.com/restaurants/arizona-restaurant-week-bourbon-steak/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/arizona-restaurant-week-bourbon-steak/#comments</comments>
		<pubDate>Tue, 31 Aug 2010 18:50:27 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Hotels]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona Restaurant Week]]></category>
		<category><![CDATA[ARW]]></category>
		<category><![CDATA[bourbon steak scottsdale]]></category>
		<category><![CDATA[fairmont scottsdale princess restaurants]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1766</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Arizona Restaurant Week Review: Bourbon Steak at the Fairmont Scottsdale Princess ARW Special: $39/person for three-course dinner. First Course (choice of): Roasted Lobster and Corn Bisque Day Boat Scallops Endive Salad with Blue Cheese, Pomegranates, Bosc Pears and Pecans Second Course (choice of): Kobe Flat Iron Steak Petaluma Farms [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Chef du Jour at The Four Seasons: The Experience of a Lifetime</title>
		<link>http://www.foodieslikeusblog.com/restaurants/chef-du-jour-at-the-four-seasons-the-experience-of-a-lifetime/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/chef-du-jour-at-the-four-seasons-the-experience-of-a-lifetime/#comments</comments>
		<pubDate>Mon, 30 Aug 2010 02:18:21 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Hotels]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Chef du Jour]]></category>
		<category><![CDATA[Chef Jesse Hansen]]></category>
		<category><![CDATA[Chef Mel Mecinas]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Four Seasons Troon North]]></category>
		<category><![CDATA[Susie Timm]]></category>
		<category><![CDATA[Talavera]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1741</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie The older I get, the less my important my birthday becomes. This must be a significant sign of maturity? This year, amidst insanely hot and humid weather, and other various stressors, I was offered to chance to celebrate in style. I figured, “Hey, what the heck?” So, I threw [...]]]></description>
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		<slash:comments>3</slash:comments>
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		<title>Arizona Restaurant Week Preview: Orange Sky at Talking Stick Resort</title>
		<link>http://www.foodieslikeusblog.com/restaurants/arizona-restaurant-week-preview-orange-sky-at-talking-stick-resort/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/arizona-restaurant-week-preview-orange-sky-at-talking-stick-resort/#comments</comments>
		<pubDate>Mon, 23 Aug 2010 02:23:17 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Hotels]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona Restaurant Week]]></category>
		<category><![CDATA[ARW]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Orange Sky at Talking Stick]]></category>
		<category><![CDATA[Orange Sky Restaurant]]></category>
		<category><![CDATA[Restaurant Week Phoenix]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1701</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Arizona Restaurant Week Review: Orange Sky at Talking Stick ARW Special: $39/person for three-course dinner. First Course (choice of): Rich Lobster Bisque Orange Sky Dinner Salad ½ dozen Iced Oysters Second Course (choice of): Char-grilled filet of beef, Twin Tournedos Mesquite Fire-Roasted Natural Chicken Herb Crusted Yellowtail Tuna Third [...]]]></description>
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		<slash:comments>4</slash:comments>
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		<title>Drool-Worthy Beef at Morton’s</title>
		<link>http://www.foodieslikeusblog.com/restaurants/drool-worthy-beef-at-morton%e2%80%99s/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/drool-worthy-beef-at-morton%e2%80%99s/#comments</comments>
		<pubDate>Sun, 18 Jul 2010 01:14:36 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Executive Chef Steven Anderson]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[GM Michael Colleluori]]></category>
		<category><![CDATA[Morton’s The Steakhouse]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1539</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie After spending 6 days in New York City pretty much eating everything in sight, the very last thing I wanted to do was eat a huge dinner out. However, I had set this date night up with my husband weeks before and I didn’t want to disappoint. In all [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>2010 Food Trends: Foodies take NYC by storm!</title>
		<link>http://www.foodieslikeusblog.com/ingredients/2010-food-trends-foodies-take-nyc-by-storm/</link>
		<comments>http://www.foodieslikeusblog.com/ingredients/2010-food-trends-foodies-take-nyc-by-storm/#comments</comments>
		<pubDate>Thu, 08 Jul 2010 21:02:10 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Fancy Food Show]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[New York City]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1489</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Having lived the past 10 years as a banker, the only job specific conventions I have ever attended in the past were banking related. Yawn. Not much more boring or lame than spending 4 days with stuffy, black suit wearing old white guys. My convention life got a major [...]]]></description>
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		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Tales from a BBQ Obsessed Woman</title>
		<link>http://www.foodieslikeusblog.com/restaurants/tales-from-a-bbq-obsessed-woman/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/tales-from-a-bbq-obsessed-woman/#comments</comments>
		<pubDate>Sun, 04 Jul 2010 05:21:41 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[Bryan Dooley]]></category>
		<category><![CDATA[Bryan's Black Mountain BBQ]]></category>
		<category><![CDATA[Cave Creek]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1470</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Ahhhh, Barbeque. I love everything about it. From the crunchy bark of a perfectly smoked pork shoulder, to the chewy and tender texture of beef brisket. I love a rich and spicy BBQ sauce. I love brown sugar based rubs. I love it so much that I am part [...]]]></description>
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		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Fourth of July Ideas in a Pinch from Foodies Like Us</title>
		<link>http://www.foodieslikeusblog.com/recipes/forth-of-july-ideas-in-a-pinch-from-foodies-like-us/</link>
		<comments>http://www.foodieslikeusblog.com/recipes/forth-of-july-ideas-in-a-pinch-from-foodies-like-us/#comments</comments>
		<pubDate>Thu, 01 Jul 2010 19:09:02 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[3TV Phoenix]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Last Minute 4th of July Ideas]]></category>
		<category><![CDATA[Sangria Recipes]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1453</guid>
		<description><![CDATA[Hey Foodies, Susie Timm will be on Channel 3 in Phoenix tomorrow, July 2nd at 9:15 AM talking about great last minute ideas for the 4th. Here&#8217;s where you can get some of the great ideas we are talking about!! Red White and Blue Sangria: 1 bottle Pinot Grigio 1/2 cup Triple Sec 1/4 cup [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/recipes/forth-of-july-ideas-in-a-pinch-from-foodies-like-us/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
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		<title>Apple Coleslaw Recipes Add Flair to Your Next Picnic</title>
		<link>http://www.foodieslikeusblog.com/recipes/apple-coleslaw-recipes-add-flair-to-your-next-picnic/</link>
		<comments>http://www.foodieslikeusblog.com/recipes/apple-coleslaw-recipes-add-flair-to-your-next-picnic/#comments</comments>
		<pubDate>Thu, 24 Jun 2010 15:40:32 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[550 KFYI]]></category>
		<category><![CDATA[Apple Coleslaw]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[j.e. pizarro]]></category>
		<category><![CDATA[Jan D'Atri]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1448</guid>
		<description><![CDATA[Chief Foodies Jay and Susie were co-hosts of the Jan D’Atri Show on 550 KFYI on Saturday June 19. They were honored to sample various apple coleslaw recipes and talk about them on the show. Thanks for passing these along Jan!! Green Apple Slaw Ingredients: 3 tablespoons cider vinegar 3 tablespoons Agave Nectar or Karo [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/recipes/apple-coleslaw-recipes-add-flair-to-your-next-picnic/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>The Stockyards Restaurant: A Historic Visit</title>
		<link>http://www.foodieslikeusblog.com/restaurants/the-stockyards-restaurant-a-historic-visit/</link>
		<comments>http://www.foodieslikeusblog.com/restaurants/the-stockyards-restaurant-a-historic-visit/#comments</comments>
		<pubDate>Sat, 12 Jun 2010 16:56:45 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Culinary Adventures]]></category>
		<category><![CDATA[Restaurants]]></category>
		<category><![CDATA[Arizona]]></category>
		<category><![CDATA[calf fries]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[phoenix]]></category>
		<category><![CDATA[steak]]></category>
		<category><![CDATA[Susie Timm]]></category>
		<category><![CDATA[The Stockyards Restaurant]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1431</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie A long time ago, in a land far, far away, I visited Oklahoma City to teach a sales training class at a bank I used to work for. What makes this a riveting tale, is the fact that this particular bank branch is located in the Stockyards in Oklahoma [...]]]></description>
		<wfw:commentRss>http://www.foodieslikeusblog.com/restaurants/the-stockyards-restaurant-a-historic-visit/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>On the range with the better red meat: Bison Chili Recipe</title>
		<link>http://www.foodieslikeusblog.com/uncategorized/on-the-range-with-the-better-red-meat-bison-chili-recipe/</link>
		<comments>http://www.foodieslikeusblog.com/uncategorized/on-the-range-with-the-better-red-meat-bison-chili-recipe/#comments</comments>
		<pubDate>Mon, 07 Jun 2010 02:26:47 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Uncategorized]]></category>
		<category><![CDATA[bison chili]]></category>
		<category><![CDATA[bison/buffalo]]></category>
		<category><![CDATA[Foodies Like Us]]></category>
		<category><![CDATA[Susie Timm]]></category>

		<guid isPermaLink="false">http://www.foodieslikeusblog.com/?p=1412</guid>
		<description><![CDATA[By Susie Timm, Chief Operating Foodie Were you aware of the health benefits of bison? It contains a high proportion of protein and minerals in relation to its calorie content, and is a great source of iron, zinc, phosphorus, niacin, vitamin B6 and B12. In addition, bison graze on grass and are not fed commercial [...]]]></description>
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		<slash:comments>0</slash:comments>
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