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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>When the “worst centerpiece disaster in Seattle history” dashes Frasier and Niles’ plans, they settle for welcoming the new millennium with their wine club in Sun Valley. Their only available transportation: joining their father in his Winnebago dubbed “RDWRER” (Road Warrior). A case of mistaken Winnebago identity results in an accidental Niles-napping. Consequently, Frasier’s New Year’s Eve reads a bit more ‘rustic’ than ‘riesling,’ but the three manage to reunite and celebrate in style.</image:caption>
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      <image:caption>Ted attempts to beat the “lameness” of New Year’s in the city by renting a stretch limo for him and his friends. Their objective: hit up five parties in three hours and “Ring - nay, rock - the New Year.” Filled with pigs in a blanket, 80’s hair metal, and a rather deranged version of Moby, this early HIMYM classic understands the trials and tribulations of New Years in your 20’s.</image:caption>
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      <image:title>Martha's on the Vineyard - Sitcoms &amp;amp; Sips - Episode: “The One with the Routine” Friends</image:title>
      <image:caption>While Phoebe and Rachel search for hidden Christmas gifts, Ross and Monica bust a move at the filming of Dick Clark’s Rockin’ Christmas Eve. Accompanying Joey to the New Millennium special, the Gellar siblings try everything to get noticed by the cameras, including their middle school dance routine. They succeed in capturing the producers’ attention, but end up on an unexpected segment of the broadcast.</image:caption>
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      <image:caption>Anxiously awaiting an update on Holly’s relationship status - her boyfriend allegedly has until New Year’s to propose or Holly will call it off - Michael prepares  contingency plans for both good and bad news. Pam crafts a resolution board for the office. Alternating between moments of force-fed broccoli and a little vulnerability, this episode is equal parts hilarious and heartfelt. Just remember: bears are sad, worms are happy.</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Martha's on the Vineyard - All Aboard: A Swimming Pig Guide to Charcuterie - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:caption>One of Tyler Potter’s charcuterie board creations, not to be confused with a grazing board (pictured below).</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Martha's on the Vineyard - The Gravity of an Egg Roll</image:title>
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      <image:title>Martha's on the Vineyard - The Gravity of an Egg Roll</image:title>
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      <image:title>Martha's on the Vineyard - The Gravity of an Egg Roll - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Martha's on the Vineyard - Homecoming - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Martha's on the Vineyard - A Stubborn Kind of Pie - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Martha's on the Vineyard - So Long Sweet Summer - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>Martha's on the Vineyard - Hook, Line, and Smoker - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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    <loc>https://www.marthasonthevineyard.com/podcast</loc>
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    <loc>https://www.marthasonthevineyard.com/welcome</loc>
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    <lastmod>2021-05-19</lastmod>
    <image:image>
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      <image:title>Welcome - Level 1</image:title>
      <image:caption>The Basics</image:caption>
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      <image:title>Welcome - Level 2</image:title>
      <image:caption>Beginner</image:caption>
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      <image:title>Welcome - Level 4</image:title>
      <image:caption>Advanced</image:caption>
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      <image:title>Welcome - Level 3</image:title>
      <image:caption>Intermediate</image:caption>
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      <image:title>Welcome - MEET YOUR INSTRUCTORS</image:title>
      <image:caption>It all begins with an idea. Maybe you want to launch a business. Maybe you want to turn a hobby into something more.</image:caption>
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      <image:title>Welcome</image:title>
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      <image:title>Recipes</image:title>
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      <image:title>Recipes</image:title>
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      <image:title>Recipes</image:title>
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      <image:title>Recipes</image:title>
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    <loc>https://www.marthasonthevineyard.com/contact</loc>
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    <lastmod>2022-07-09</lastmod>
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      <image:title>Contact</image:title>
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  <url>
    <loc>https://www.marthasonthevineyard.com/videos</loc>
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    <lastmod>2022-07-15</lastmod>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/about-5</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-07-14</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1625615011921-8RQOSVJ17UOW0KI4S1NC/DSC_0636.JPG</image:loc>
      <image:title>Cleary's Carbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1625618221062-O73JL0H54B7O6OI3QGL6/Screen+Shot+2021-07-06+at+8.27.58+PM.png</image:loc>
      <image:title>Cleary's Carbs - Chili Cheddar Grilled Cheese</image:title>
      <image:caption>Ingredients 2 slices Morning Glory sourdough bread Smoked chili cheddar cheese, or a similar pepper-infused cheddar (we used Grafton brand), thinly sliced 1 tart apple, such as Granny Smith, thinly sliced Butter for grilling</image:caption>
    </image:image>
    <image:image>
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      <image:title>Cleary's Carbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/3a8f8134-c414-4c7d-919c-6aa5e9af9b25/View+recent+photos-2.png</image:loc>
      <image:title>Cleary's Carbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/a60c77bf-4c3b-4ca6-b18e-902ecc0aca09/Screen+Shot+2021-07-06+at+8.28.39+PM.png</image:loc>
      <image:title>Cleary's Carbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1625620859324-WULMBCFP8L9QFLUNVHUW/DSC_0662.jpg</image:loc>
      <image:title>Cleary's Carbs</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1625620823348-YERJKW9EPL7I7A2EFM3S/View%2Brecent%2Bphotos.jpg</image:loc>
      <image:title>Cleary's Carbs</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/sexy-on-the-plate</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-07-14</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626221164059-ZOPCP2HFJWNIA6K8DLTV/DSC_0638.JPG</image:loc>
      <image:title>Sexy on the Plate</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626223281482-F9FV7BNIKEE5V5LMSG9L/DSC_0652.JPG</image:loc>
      <image:title>Sexy on the Plate - Broiled Striped Sea Bass with Naughty-Spiced Tomato Salad</image:title>
      <image:caption>Ingredients Sea Bass 4 scallions, thinly sliced 2 tbsp minced fresh ginger 1 garlic clove, minced Pinch of crushed red pepper 1/4 cup vegetable oil 2 tbsp lemon juice 1 tsp soy sauce Martha’s Vineyard Sea Salt: Naughty Two 5-ounce skinless striped bass fillets Directions Combine scallions, ginger, garlic, and red pepper. In a cast-iron pan, head the oil until shimmering. Pour the hot oil over the scallion mixture and stir in the lemon juice, soy sauce, and salt. Preheat the broiler; brush the fillets on both sides with the scallion oil. Arrange on a broiler pan skinned side-down; broil until just cooked through, about 5 minutes. Transfer the fillets to plates; spoon some scallion oil and season with MV Sea Salt. Tomatoes 1 tbsp whole black peppercorns 1 tbsp coriander seed powder 1/4 cup extra virgin olive oil 1/4 cup chopped basil 2 tbsp red wine vinegar 1 shallot, minced 1 tbsp minced fresh ginger 1/2 tsp sugar 2 pounds heirloom tomatoes, diced Martha’s Vineyard Sea Salt: Naughty Directions In a small skillet, toast the peppercorns and coriander powder over medium-high heat until fragrant, 30 seconds. Transfer to a spice grinder and let cool. Grind the peppercorns with coriander to form a powder. In a large bowl, combine 1/4 cup of oil with ground spices, basil, vinegar, shallot, ginger, and sugar. Add the tomatoes and toss to coat with dressing. Season the tomatoes with MV Sea Salt.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626224688737-RZZIRB7JHS1EHCBN1QVK/DSC_0619.jpg</image:loc>
      <image:title>Sexy on the Plate</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626224723261-W3OQ86C0Q9QC8Z38D16A/DSC_0625.jpg</image:loc>
      <image:title>Sexy on the Plate</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/def5cb29-65b7-4596-b36c-570aafe847bd/DSC_0636.JPG</image:loc>
      <image:title>Sexy on the Plate</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626224791899-UB91ORLEO7JMM9WLNPDM/DSC_0645.jpg</image:loc>
      <image:title>Sexy on the Plate</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/general-6</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-07-20</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/d31e8b82-5962-440d-9f2e-4ad46f2ec6f7/DSC_0797.jpg</image:loc>
      <image:title>Turkey Launch</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/d31e8b82-5962-440d-9f2e-4ad46f2ec6f7/DSC_0797.jpg</image:loc>
      <image:title>Turkey Launch - Zucchini Kosmos with Ground Turkey</image:title>
      <image:caption>Ingredients 2 medium zucchini 1 pound of The GOOD Farm ground turkey 1 small onion, chopped 1 clove garlic 1/2 cup chopped fresh MVM mushrooms 1/2 cup chopped sweet red pepper 1/2 cup chopped green pepper 1 cup mixture of Munster and shredded mozzarella cheese 2 tablespoons tomato sauce Directions Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. In a skillet, cook turkey, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, tomato sauz, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased ~13x9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.</image:caption>
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      <image:title>Turkey Launch</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626822079336-4SLNAQAKWOHQTX1US5IM/DSC_0778.jpg</image:loc>
      <image:title>Turkey Launch</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1626821881925-FAZSS76EQIXEC898WZCZ/DSC_0795.jpg</image:loc>
      <image:title>Turkey Launch</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/gifting</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-07-28</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1627431264006-TKU4J1HM4OHRO4DW7WBL/DSC_0847.JPG</image:loc>
      <image:title>Gifting</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/unpenned-pigs</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-08-05</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1628122780702-NNHYM4U3W1MD7R8HE3LC/DSC_1069.JPG</image:loc>
      <image:title>UnPENNEd Pigs</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1628125294388-DAN77TWJ3554YVA1ATNG/DSC_1081.jpg</image:loc>
      <image:title>UnPENNEd Pigs - Tomato, Swimming Pig Sweet Italian Sausage, and Pecorino Pasta</image:title>
      <image:caption>Ingredients 8oz uncooked penne The Swimming pig Sweet Italian Sausage Olive oil 2 cloves minced garlic 1 cup onion, diced 1 1/2lb plum tomato, chopped 1/2 cup grated pecorino Romano cheese Pinch salt (we used MV Sea Salt’s “Naughty” charcoal blend) Pinch black pepper 1/2 cup torn basil leaves Directions Cook penne for 10 minutes in unsalted water. Drain and set aside. Heat large skillet with oil over medium-high heat. Remove casings from sausage and add to pan with onion. Cook for 4-5 minutes, stirring to crumble the sausage. Add garlic, cook 2 minutes, followed by tomatoes and cook for an additional 2 minutes. Remove pan from heat, add pasta, most of the cheese, and basil, stirring to incorporate. Serving with sprinkling of cheese and basil. Pairs well with: 2019 Langhe Rosso, G.D. Vajra. Pairing courtesy of Vintage MV Wine and Spirits.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/fritting-through-the-sea</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-08-26</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1629935878762-D1YNJZYKO00CUKIXRH03/DSC_0089.JPG</image:loc>
      <image:title>Fritter Through the Sea</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1629938808997-DXFR2T1Y94NCR2SPEKOR/DSC_0083.JPG</image:loc>
      <image:title>Fritter Through the Sea - Smoked Bluefish Fritters with Roasted Beet Vinaigrette</image:title>
      <image:caption>Ingredients 2 medium red beets (stems removed) 1/4 cup lemon juice 2 TBL horseradish 1/2 cup extra virgin olive oil Salt 8 oz MV Smokehouse Smoked Bluefish Spread 8 oz MV Smokehouse Smoked Whitefish Salad 5 TBL vegetable oil 3 large eggs, beaten 1 large shallot, finely chopped 1/4 cup crushed matzo 1/4 cup chopped chives 2 TBL chopped dill Ground black pepper Directions For the vinaigrette: Preheat oven to 400. Wrap beets individually in foil, place on a baking sheet, and bake until tender for 50-60 minutes. Let cool, then cut into 1/4” cubes. While the beets cook, whisk lemon juice, oil, and horseradish in a medium bowl. Season with salt, then add beets. For the fritters: Mix smoked fish spreads, eggs, shallot, chives, dill, and 2 TBL water. Season with pepper. Heat oil in a large skillet over medium-high heat. In batches, drop 1/4 cupfuls of mixture into pan, pressing gently with a spatula to flatten. Cook, turning once, until golden brown around the edges. Approx. 4 minutes per batch. Transfer to wire rack. Serve with vinaigrette.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/makeshiftfire</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-09-16</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1631752271424-UL20H5NBC7QYG1WJPGC8/IMG_4557.jpg</image:loc>
      <image:title>Makeshift Fire</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/60a55d03a488335a66be6a09/1631752732751-KAXPYTO5EUV9CC6GPPUN/IMG_4558.jpg</image:loc>
      <image:title>Makeshift Fire - Cast Iron Chicken Thighs</image:title>
      <image:caption>Ingredients 4-5 chicken thighs bone in, skin on 1 shallot sliced 1 apple (baking variety) ex: gala, empire, granny smith, jonagold 2 tbsp butter divided ½ cup white wine dry 1 cup red grapes 4-5 fresh sage leaves salt and pepper to season chicken before searing 2 bunches beets, with greens olive oil sea salt/fresh ground pepper ¼ cup walnuts, toasted and chopped 2 ounces goat cheese Directions For the Chicken Thighs: Preheat oven to 400° Pat chicken thighs dry with paper towel, and season generously with salt and pepper. Melt 1 tbsp of butter in cast iron over medium high heat. Sear Chicken thighs in batches beginning skin side down. Sear until both sides are golden brown. Repeat and set aside. On medium heat, add shallots saute until softened, about 2 minutes. Deglaze cast iron with white wine, scraping brown bits from bottom of pan. Add herbs, apple slices, grapes and remaining tbsp of butter. Let simmer for 2-3 minutes. Return chicken to skillet and nestle into fruit and pan sauce. Slide cast iron into oven to roast for 20-25 minutes. Serve chicken with roasted apples and grapes. For the Smoked Beet Salad: Remove beets from their stems and greens. Thoroughly clean, then peel and cut the beets in either wedges or large cubes. Fine chop the stems. Rough chop the greens. Place the beets and chopped stems in a steamer. Steam 15 minutes before adding the greens. Continue steaming until the beets are tender but firm. While the beets steam, set up your smoking gun (according to manufacturers instructions), insert the smoking gun tube in the pan with the beets. Don't constrict the tube. I let the lid rest on top of the tube, and place a towel over the slightly open side to keep more smoke in the pan. Continue smoking the beets until the wood shavings are spent. Remove to a large bowl. Drizzle with olive oil, and season with salt and pepper. Gently toss in the toasted walnuts and crumbled goat cheese.</image:caption>
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  </url>
  <url>
    <loc>https://www.marthasonthevineyard.com/published-work</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2025-10-30</lastmod>
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