﻿<?xml version="1.0" encoding="utf-8"?><rss version="2.0"><channel><title>Prestolio's Xanga</title><link>http://www.xanga.com/Prestolio</link><description>Latest Xanga weblog from Prestolio</description><language>en-us</language><ttl>60</ttl><image><title>The Weblog Community</title><url>http://s.xanga.com/images/xangalogobutton.gif</url><link>http://www.xanga.com/Prestolio</link></image><item><title>Tuesday, June 19, 2007</title><link>http://www.xanga.com/Prestolio/598637118/item.html</link><guid>http://www.xanga.com/Prestolio/598637118/item.html</guid><pubDate>Tue, 19 Jun 2007 05:21:17 GMT</pubDate><description>&lt;P&gt;Best Birthday Ever!&lt;/P&gt;&lt;P&gt;pics coming soon...&lt;/P&gt;&lt;P&gt;Rock on!&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/598637118/item.html#firstcomment</comments></item><item><title>Chef BoyarWong presents...</title><link>http://www.xanga.com/Prestolio/597517121/chef-boyarwong-presents.html</link><guid>http://www.xanga.com/Prestolio/597517121/chef-boyarwong-presents.html</guid><pubDate>Thu, 14 Jun 2007 00:01:01 GMT</pubDate><description>&lt;P&gt;Preston's Pan Bagnet&lt;/P&gt;&lt;P&gt;It's a tuna fish sandwich with egg from Nice, Italy.&amp;nbsp; Although it didn't have all the ingredients necessary for it to be authentic I threw in everything I like from tomatos, shallots, cilantro, mayo, and all the herbs I could find.&amp;nbsp; Normally it also has some green peppers, olives, and occasionally anchovies, but I decided against those =P.&amp;nbsp; Makes a decent lunch thrown together real quick. So Voila!&lt;/P&gt;&lt;P&gt;&lt;A href="http://photo.xanga.com/Prestolio/61237124564723/photo.html" target=_blank&gt;&lt;IMG style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" alt=DSC02216 src="http://x61.xanga.com/237d5a3153c31124564723/z90130064.jpg" width=400&gt;&lt;/A&gt; &lt;SPAN style="WIDTH: 0px"&gt;&lt;/SPAN&gt;&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/597517121/chef-boyarwong-presents.html#firstcomment</comments></item><item><title>Chef BoyarWong presents</title><link>http://www.xanga.com/Prestolio/596040271/chef-boyarwong-presents.html</link><guid>http://www.xanga.com/Prestolio/596040271/chef-boyarwong-presents.html</guid><pubDate>Thu, 07 Jun 2007 04:46:28 GMT</pubDate><description>Dish of the Week!&lt;br /&gt;&lt;br /&gt;Today I made Herb Crusted Salmon Steaks served with mixed mushrooms on a bed of rice.  I kinda wish I had added the greener veggies to the mushrooms later for better color, but it came out alright.  So Voila and enjoy, cuz I did =P&lt;br /&gt;&lt;br /&gt;&lt;a href="http://photo.xanga.com/Prestolio/17ed4127192141/photo.html" target="_blank"&gt;&lt;img src="http://x17.xanga.com/ed4d716008530127192141/z92299709.jpg" style=" border-width: 0px;" width="400" alt="DSC02419" /&gt;&lt;/a&gt; </description><comments>http://www.xanga.com/Prestolio/596040271/chef-boyarwong-presents.html#firstcomment</comments></item><item><title>Best line in the talk w/ the Rock:</title><link>http://www.xanga.com/Prestolio/594249280/best-line-in-the-talk-w-the-rock.html</link><guid>http://www.xanga.com/Prestolio/594249280/best-line-in-the-talk-w-the-rock.html</guid><pubDate>Wed, 30 May 2007 05:59:46 GMT</pubDate><description>"You'll never realize if she is the one who's meant for you until you find out who she is."</description><comments>http://www.xanga.com/Prestolio/594249280/best-line-in-the-talk-w-the-rock.html#firstcomment</comments></item><item><title>Chef BoyarWong presents...</title><link>http://www.xanga.com/Prestolio/593185258/chef-boyarwong-presents.html</link><guid>http://www.xanga.com/Prestolio/593185258/chef-boyarwong-presents.html</guid><pubDate>Fri, 25 May 2007 16:01:00 GMT</pubDate><description>&lt;P&gt;Dish of the Week!&lt;/P&gt;&lt;P&gt;Last week was a special treat.&amp;nbsp; I cooked one of my favorite dishes: Tonkatsu.&amp;nbsp; Tonkatsu is breaded deep-fried pork cutlet.&amp;nbsp; In this case I used pork tenderloin and double dipped it for extra crispy coating.&amp;nbsp; Drizzled with tonkatsu sauce and sprinkled with green onions (was a lil sloppy in the cutting)&amp;nbsp;and&amp;nbsp;a small pinch of very finely chopped ginger for a lil zing. Served with rice and &lt;FONT face=Arial&gt;Voilà!&lt;/FONT&gt;&lt;/P&gt;&lt;P&gt;&lt;FONT face=Arial&gt;&lt;A href="http://photo.xanga.com/Prestolio/63ce5124704615/photo.html" target=_blank&gt;&lt;IMG style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" alt=DSC02221 src="http://x63.xanga.com/ce5d4614c1430124704615/z90246284.jpg" width=400&gt;&lt;/A&gt; &lt;SPAN style="WIDTH: 0px"&gt;&lt;/SPAN&gt;&lt;/FONT&gt;&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/593185258/chef-boyarwong-presents.html#firstcomment</comments></item><item><title>Chef BoyarWong presents...</title><link>http://www.xanga.com/Prestolio/591285125/chef-boyarwong-presents.html</link><guid>http://www.xanga.com/Prestolio/591285125/chef-boyarwong-presents.html</guid><pubDate>Thu, 17 May 2007 05:53:19 GMT</pubDate><description>&lt;P&gt;&lt;FONT face=Arial&gt;Dish of the week!&amp;nbsp; &lt;/FONT&gt;&lt;/P&gt;&lt;P&gt;&lt;FONT face=Arial&gt;Well it was really 2 weeks ago but still, here was my attempt at Crawfish Etouffee w/ garlic bread.&lt;/FONT&gt;&lt;/P&gt;&lt;P&gt;&lt;FONT face=Arial size=3&gt;So Voilà!&lt;/FONT&gt;&lt;/P&gt;&lt;P&gt;&lt;A href="http://photo.xanga.com/Prestolio/6087c123167967/photo.html" target=_blank&gt;&lt;IMG style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" alt=IMG_7400 src="http://x60.xanga.com/87cd817237334123167967/z88974671.jpg" width=400&gt;&lt;/A&gt; &lt;SPAN style="WIDTH: 0px"&gt;&lt;/SPAN&gt;&lt;FONT face=Arial&gt;&lt;/FONT&gt;&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/591285125/chef-boyarwong-presents.html#firstcomment</comments></item><item><title>Sunday, April 22, 2007</title><link>http://www.xanga.com/Prestolio/585761088/item.html</link><guid>http://www.xanga.com/Prestolio/585761088/item.html</guid><pubDate>Sun, 22 Apr 2007 23:39:59 GMT</pubDate><description>&lt;P&gt;So um yeah...&lt;/P&gt;&lt;P&gt;Before:&lt;/P&gt;&lt;P&gt;&lt;IMG style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; WIDTH: 302px; HEIGHT: 317px; BORDER-RIGHT-WIDTH: 0px" height=373 alt=prehawk src="http://x23.xanga.com/f88d660363235118961736/m85512847.jpg" width=322&gt; &lt;SPAN style="WIDTH: 0px"&gt;&lt;/SPAN&gt;&lt;/P&gt;&lt;P&gt;After:&lt;/P&gt;&lt;P&gt;&lt;A href="http://photo.xanga.com/Prestolio/d99cd118961387/photo.html" target=_blank&gt;&lt;IMG style="BORDER-TOP-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-RIGHT-WIDTH: 0px" alt=thehawk src="http://xd9.xanga.com/9cdd663ac7735118961387/z85512563.gif" width=300&gt;&lt;/A&gt; &lt;SPAN style="WIDTH: 0px"&gt;&lt;/SPAN&gt;*courtesy of asah wu*&lt;/P&gt;&lt;P&gt;Lots of interesting thoughts and lessons learned from having a mohawk.&amp;nbsp; I'll share more later.&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/585761088/item.html#firstcomment</comments></item><item><title>Sunday, April 22, 2007</title><link>http://www.xanga.com/Prestolio/585544412/item.html</link><guid>http://www.xanga.com/Prestolio/585544412/item.html</guid><pubDate>Sun, 22 Apr 2007 01:08:09 GMT</pubDate><description>&lt;P&gt;"It's alright. Stop, you don't have to anymore.&amp;nbsp; It's absurd to think your life won't have a meaning unless you leave something behind.&amp;nbsp; Just living is enough.&amp;nbsp; Just being together is enough.&amp;nbsp; That's all I want."&lt;/P&gt;&lt;P&gt;-Morita "Honey &amp;amp; Clover"&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/585544412/item.html#firstcomment</comments></item><item><title>Tuesday, April 17, 2007</title><link>http://www.xanga.com/Prestolio/584449229/item.html</link><guid>http://www.xanga.com/Prestolio/584449229/item.html</guid><pubDate>Tue, 17 Apr 2007 03:58:30 GMT</pubDate><description>&lt;P&gt;Such a sad day at work today.&lt;/P&gt;&lt;P&gt;If any of ya'll read today's Quick, you might have caught the story about the father shooting his two daughters before killing himself.&amp;nbsp; Had to cut the 7 yr old who died in that case.&lt;/P&gt;&lt;P&gt;Then this 4 yr old chinese boy (who looked a lot like me when I was little) came in.&amp;nbsp; His family who owned a restraunt had let one of the chefs stay at their house to help the guy out.&amp;nbsp; This&amp;nbsp;chef then goes, rapes, and manually strangulates their 4 yr old son.&lt;/P&gt;&lt;P&gt;and now hearing about what happened at Virginia Tech, man...&lt;/P&gt;&lt;P&gt;What the heck is wrong with people these days?&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/584449229/item.html#firstcomment</comments></item><item><title>Thursday, April 05, 2007</title><link>http://www.xanga.com/Prestolio/581793544/item.html</link><guid>http://www.xanga.com/Prestolio/581793544/item.html</guid><pubDate>Thu, 05 Apr 2007 05:11:45 GMT</pubDate><description>&lt;P&gt;wow... that's just almost orgasmic...&lt;/P&gt;&lt;P&gt;&lt;A href="http://www.apple.com/macpro/" target="_new"&gt;http://www.apple.com/macpro/&lt;/A&gt;&lt;/P&gt;</description><comments>http://www.xanga.com/Prestolio/581793544/item.html#firstcomment</comments></item></channel></rss>