Author Archives: Maureen Abood

Ingredient: Farm Fresh Eggs

Posted on February 20, 2012 by Maureen Abood

Every so often during culinary school, we took field trips. When northern California is your playground, and food your subject, field trips are a pretty exciting thing. We went to Sonoma to learn about wine, of course, and had a … Continue reading →

Posted in Ingredients | Tagged , , | 11 Comments

Postcard from Up North

Posted on February 17, 2012 by Maureen Abood

The best remedy for those who are afraid, lonely or unhappy is to go outside, somewhere where they can be quiet, alone with the heavens, nature and God. Because only then does one feel that all is as it should … Continue reading →

Posted in Picture Postcards | Tagged , , | 3 Comments

Lebanese Sugared Donuts: our pazcki, our beignet, our Fat Tuesday

Posted on February 16, 2012 by Maureen Abood

Sitto woke up very early in the morning to mix her dough on baking days. She used a big blue roasting pan and loved to feel the dough come together between her hands. Once the dough had risen properly, she … Continue reading →

Posted in Stories and Recipes | Tagged , , | 30 Comments

Happy Valentine’s Day

Posted on February 14, 2012 by Maureen Abood

St. Paul said it right in a letter to his friends: “And now these three remain: faith, hope and love. But the greatest of these is love.” Do you have sweet Valentine memories? Mine include little boxes that my father … Continue reading →

Posted in Stories and Recipes | Tagged , , | 14 Comments

Postcard from Up North

Posted on February 10, 2012 by Maureen Abood

If each man or woman could understand that every other human life is as full of sorrows, or joys, or base temptations, as full of heartaches and of remorse as his own…how much kinder, how much gentler he would be. ~ … Continue reading →

Posted in Picture Postcards | Tagged , , | 8 Comments