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	<title>Comments on: Too bad you didn&#8217;t try this Ti Couz Bloody Mary before Ti Couz gave up its liquor license</title>
	<atom:link href="http://www.missionmission.org/2011/03/28/too-bad-we-didnt-try-this-ti-couz-bloody-mary-before-ti-couz-gave-up-its-liquor-license/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.missionmission.org/2011/03/28/too-bad-we-didnt-try-this-ti-couz-bloody-mary-before-ti-couz-gave-up-its-liquor-license/</link>
	<description>Saluting San Francisco&#039;s Mission District</description>
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		<title>By: What Makes The Best Bloody?</title>
		<link>http://www.missionmission.org/2011/03/28/too-bad-we-didnt-try-this-ti-couz-bloody-mary-before-ti-couz-gave-up-its-liquor-license/#comment-30342</link>
		<dc:creator>What Makes The Best Bloody?</dc:creator>
		<pubDate>Thu, 31 Mar 2011 14:32:37 +0000</pubDate>
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		<description><![CDATA[Hey, Allan, did you see this?
http://www.npr.org/blogs/health/2011/03/29/134931452/cocktail-chemistry-parsing-the-bloody-mary]]></description>
		<content:encoded><![CDATA[<p>Hey, Allan, did you see this?<br />
<a href="http://www.npr.org/blogs/health/2011/03/29/134931452/cocktail-chemistry-parsing-the-bloody-mary" rel="nofollow">http://www.npr.org/blogs/health/2011/03/29/134931452/cocktail-chemistry-parsing-the-bloody-mary</a></p>
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