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	<title>Comments on: My Favorite Hours and Why They are Great</title>
	<atom:link href="http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/feed/" rel="self" type="application/rss+xml" />
	<link>http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/</link>
	<description>An inconvenience is only an adventure wrongly considered. GKC</description>
	<lastBuildDate>Sat, 23 May 2009 16:08:15 +0000</lastBuildDate>
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		<title>By: chasingmyhat</title>
		<link>http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/comment-page-1/#comment-493</link>
		<dc:creator>chasingmyhat</dc:creator>
		<pubDate>Thu, 23 Apr 2009 07:11:30 +0000</pubDate>
		<guid isPermaLink="false">http://chasingmyhat.wordpress.com/?p=283#comment-493</guid>
		<description>Burning LAVA hot.  But it wasn&#039;t watery at all.  I would guess from the flavor and consistency that it would cool down into a near-gelatin.

Funny thing, until a few years ago, a gelatinous soup would have freaked me out.  Now a non-gelatinous soup just seems wrong.</description>
		<content:encoded><![CDATA[<p>Burning LAVA hot.  But it wasn&#8217;t watery at all.  I would guess from the flavor and consistency that it would cool down into a near-gelatin.</p>
<p>Funny thing, until a few years ago, a gelatinous soup would have freaked me out.  Now a non-gelatinous soup just seems wrong.</p>
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	<item>
		<title>By: Joel</title>
		<link>http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/comment-page-1/#comment-492</link>
		<dc:creator>Joel</dc:creator>
		<pubDate>Wed, 22 Apr 2009 21:15:44 +0000</pubDate>
		<guid isPermaLink="false">http://chasingmyhat.wordpress.com/?p=283#comment-492</guid>
		<description>hullo Kelly!

I have a culinary question:  on the cosmic scale from gelatinous translucence to briccolo solidity, where does the soup fall?</description>
		<content:encoded><![CDATA[<p>hullo Kelly!</p>
<p>I have a culinary question:  on the cosmic scale from gelatinous translucence to briccolo solidity, where does the soup fall?</p>
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		<title>By: nicolerule</title>
		<link>http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/comment-page-1/#comment-491</link>
		<dc:creator>nicolerule</dc:creator>
		<pubDate>Thu, 16 Apr 2009 01:34:46 +0000</pubDate>
		<guid isPermaLink="false">http://chasingmyhat.wordpress.com/?p=283#comment-491</guid>
		<description>your mom IS the best.  oh how i miss her weekly advise.</description>
		<content:encoded><![CDATA[<p>your mom IS the best.  oh how i miss her weekly advise.</p>
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	<item>
		<title>By: chasingmyhat</title>
		<link>http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/comment-page-1/#comment-490</link>
		<dc:creator>chasingmyhat</dc:creator>
		<pubDate>Wed, 15 Apr 2009 07:42:08 +0000</pubDate>
		<guid isPermaLink="false">http://chasingmyhat.wordpress.com/?p=283#comment-490</guid>
		<description>Thanks for commenting, Dad!  :)

Yes, the ladies are extremely short.  Yes, the chef is French.  According to him, it&#039;s just &quot;onion soup&quot;.  I&#039;m pretty sure he would think it&#039;s weird that I call it &quot;French onion soup&quot;.

Also, difficulteries is my favorite new word.</description>
		<content:encoded><![CDATA[<p>Thanks for commenting, Dad!  :)</p>
<p>Yes, the ladies are extremely short.  Yes, the chef is French.  According to him, it&#8217;s just &#8220;onion soup&#8221;.  I&#8217;m pretty sure he would think it&#8217;s weird that I call it &#8220;French onion soup&#8221;.</p>
<p>Also, difficulteries is my favorite new word.</p>
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		<title>By: Daddy-o</title>
		<link>http://chasingmyhat.wordpress.com/2009/04/13/my-favorite-hours-and-why-they-are-great/comment-page-1/#comment-489</link>
		<dc:creator>Daddy-o</dc:creator>
		<pubDate>Wed, 15 Apr 2009 01:25:38 +0000</pubDate>
		<guid isPermaLink="false">http://chasingmyhat.wordpress.com/?p=283#comment-489</guid>
		<description>About your times:

08h00: Just a comment to say &#039;Hi&#039;.

10h00: Are these the same French ladies that come up to your belly button?

12h00: Isn&#039;t it redundant to say a French man made French Onion Soup? Didn&#039;t he have to do that?

13h00: Yes, I usually am up by then... and I love your mother too!

18h00 - 22h00:  I don&#039;t get to video chat with you enough!

00h00 - 24h00:  My favorite time is not relegated to a specific hour of the clock.   It is when God breaks through and I see/understand Him despite myself!  It happens rarely but just enough to propel me on.  Usually it is a combinaton of intellectual understanding of &quot;Who he is/who I am&quot; and deep emotion that make me unable to talk.

And lastly-
I don&#039;t have the language/continent problem and still have difficulteries communicating with folks.</description>
		<content:encoded><![CDATA[<p>About your times:</p>
<p>08h00: Just a comment to say &#8216;Hi&#8217;.</p>
<p>10h00: Are these the same French ladies that come up to your belly button?</p>
<p>12h00: Isn&#8217;t it redundant to say a French man made French Onion Soup? Didn&#8217;t he have to do that?</p>
<p>13h00: Yes, I usually am up by then&#8230; and I love your mother too!</p>
<p>18h00 &#8211; 22h00:  I don&#8217;t get to video chat with you enough!</p>
<p>00h00 &#8211; 24h00:  My favorite time is not relegated to a specific hour of the clock.   It is when God breaks through and I see/understand Him despite myself!  It happens rarely but just enough to propel me on.  Usually it is a combinaton of intellectual understanding of &#8220;Who he is/who I am&#8221; and deep emotion that make me unable to talk.</p>
<p>And lastly-<br />
I don&#8217;t have the language/continent problem and still have difficulteries communicating with folks.</p>
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