<?xml version="1.0" encoding="UTF-8"?>
<rss version="2.0"
	xmlns:content="http://purl.org/rss/1.0/modules/content/"
	xmlns:wfw="http://wellformedweb.org/CommentAPI/"
	xmlns:dc="http://purl.org/dc/elements/1.1/"
	xmlns:atom="http://www.w3.org/2005/Atom"
	xmlns:sy="http://purl.org/rss/1.0/modules/syndication/"
	xmlns:slash="http://purl.org/rss/1.0/modules/slash/"
	>

<channel>
	<title>Maureen Abood</title>
	<atom:link href="http://www.maureenabood.com/feed/" rel="self" type="application/rss+xml" />
	<link>http://www.maureenabood.com</link>
	<description>Rose Water &#38; Orange Blossoms</description>
	<lastBuildDate>Thu, 16 May 2013 11:47:57 +0000</lastBuildDate>
	<language>en-US</language>
	<sy:updatePeriod>hourly</sy:updatePeriod>
	<sy:updateFrequency>1</sy:updateFrequency>
	<generator>http://wordpress.org/?v=3.4.2</generator>
		<item>
		<title>Gone Writing (but not without a little something for you)</title>
		<link>http://www.maureenabood.com/2013/05/15/gone-writing-but-not-without-a-little-something-for-you/</link>
		<comments>http://www.maureenabood.com/2013/05/15/gone-writing-but-not-without-a-little-something-for-you/#comments</comments>
		<pubDate>Wed, 15 May 2013 11:06:16 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Favorite Things]]></category>
		<category><![CDATA[cafe blanc]]></category>
		<category><![CDATA[dried apricots]]></category>
		<category><![CDATA[eggs]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6983</guid>
		<description><![CDATA[This week I’m diving deep on some work that’s been needing special attention. I’m glad to plunge, but then that means it’s quiet in my kitchen. There are lots of simple, little meals though: Lebanese eggs with asparagus, soft-scrambled; snack; &#8230; <a href="http://www.maureenabood.com/2013/05/15/gone-writing-but-not-without-a-little-something-for-you/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/15/gone-writing-but-not-without-a-little-something-for-you/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Postcard from Up North, circa 1976</title>
		<link>http://www.maureenabood.com/2013/05/11/postcard-from-up-north-circa-1976/</link>
		<comments>http://www.maureenabood.com/2013/05/11/postcard-from-up-north-circa-1976/#comments</comments>
		<pubDate>Sat, 11 May 2013 12:00:45 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Picture Postcards]]></category>
		<category><![CDATA[Harbor Springs]]></category>
		<category><![CDATA[Mother's Day]]></category>
		<category><![CDATA[Photography]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6904</guid>
		<description><![CDATA[The privilege of a lifetime is being who you are. &#8212; Joseph Campbell (A mother and her five children, at the marina in Harbor Springs. She has given each one of us the privilege of a lifetime: being who we &#8230; <a href="http://www.maureenabood.com/2013/05/11/postcard-from-up-north-circa-1976/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/11/postcard-from-up-north-circa-1976/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>Strawberry Rhubarb Pie, a hint of Rose Water, &amp; Mom&#8217;s Best Crust</title>
		<link>http://www.maureenabood.com/2013/05/10/strawberry-rhubarb-pie-a-hint-of-rose-water-moms-best-crust/</link>
		<comments>http://www.maureenabood.com/2013/05/10/strawberry-rhubarb-pie-a-hint-of-rose-water-moms-best-crust/#comments</comments>
		<pubDate>Fri, 10 May 2013 11:05:12 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie crust]]></category>
		<category><![CDATA[pie plates]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[Rhubarb]]></category>
		<category><![CDATA[Rose Water]]></category>
		<category><![CDATA[Strawberries]]></category>
		<category><![CDATA[Strawberry]]></category>
		<category><![CDATA[strawberry rhubarb pie]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6932</guid>
		<description><![CDATA[Photos. Recipe. Perfect Pie, with a shorthand summary of my Mom&#8217;s Best Crust that makes it all so simple. Need I say more? Yes, just this: Bake one, and enjoy. Strawberry Rhubarb Pie, with a hint of Rose Water The &#8230; <a href="http://www.maureenabood.com/2013/05/10/strawberry-rhubarb-pie-a-hint-of-rose-water-moms-best-crust/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/10/strawberry-rhubarb-pie-a-hint-of-rose-water-moms-best-crust/feed/</wfw:commentRss>
		<slash:comments>9</slash:comments>
		</item>
		<item>
		<title>My Mom’s Best Pie Crust</title>
		<link>http://www.maureenabood.com/2013/05/09/my-moms-best-pie-crust/</link>
		<comments>http://www.maureenabood.com/2013/05/09/my-moms-best-pie-crust/#comments</comments>
		<pubDate>Thu, 09 May 2013 12:43:07 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[Techniques]]></category>
		<category><![CDATA[Dessert]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie crust]]></category>
		<category><![CDATA[pie plates]]></category>
		<category><![CDATA[pies]]></category>
		<category><![CDATA[Rhubarb]]></category>
		<category><![CDATA[Strawberries]]></category>
		<category><![CDATA[Strawberry]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6908</guid>
		<description><![CDATA[Everyone who knows my mother knows that the hallmark of her character is grace. Pure grace. This is reflected in her face, her home, her kitchen, her conversations. And her pie. I love watching people taste my mom&#8217;s pie for &#8230; <a href="http://www.maureenabood.com/2013/05/09/my-moms-best-pie-crust/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/09/my-moms-best-pie-crust/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Pie Plates: The best of</title>
		<link>http://www.maureenabood.com/2013/05/08/pie-plates-the-best-of/</link>
		<comments>http://www.maureenabood.com/2013/05/08/pie-plates-the-best-of/#comments</comments>
		<pubDate>Wed, 08 May 2013 11:57:45 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Favorite Things]]></category>
		<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie crust]]></category>
		<category><![CDATA[pie plates]]></category>
		<category><![CDATA[pies]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6888</guid>
		<description><![CDATA[First off, the very best pie plate is any pie plate. Because any pie plate means there’s going to be a pie, and that’s the important thing. That said, there are several facets of a pie plate that I pay &#8230; <a href="http://www.maureenabood.com/2013/05/08/pie-plates-the-best-of/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/08/pie-plates-the-best-of/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Favorite Things: Metal Scoops</title>
		<link>http://www.maureenabood.com/2013/05/07/favorite-things-metal-scoops/</link>
		<comments>http://www.maureenabood.com/2013/05/07/favorite-things-metal-scoops/#comments</comments>
		<pubDate>Tue, 07 May 2013 11:24:10 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Favorite Things]]></category>
		<category><![CDATA[favorite things]]></category>
		<category><![CDATA[flour]]></category>
		<category><![CDATA[metal scoops]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[pie crust]]></category>
		<category><![CDATA[pies]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6865</guid>
		<description><![CDATA[Having baked my way through numerous kitchens now, I can say that there isn’t all that much to be gained from the ultra high-end oven, the super spectacular refrigerator, or the German dishwasher. Yes, they’re nice, but somehow the same &#8230; <a href="http://www.maureenabood.com/2013/05/07/favorite-things-metal-scoops/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/07/favorite-things-metal-scoops/feed/</wfw:commentRss>
		<slash:comments>3</slash:comments>
		</item>
		<item>
		<title>Postcard from Lebanon, last May Day</title>
		<link>http://www.maureenabood.com/2013/05/04/postcard-from-lebanon-last-may-day/</link>
		<comments>http://www.maureenabood.com/2013/05/04/postcard-from-lebanon-last-may-day/#comments</comments>
		<pubDate>Sat, 04 May 2013 11:33:24 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Picture Postcards]]></category>
		<category><![CDATA[Lebanon]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Postcards]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6858</guid>
		<description><![CDATA[If we heaped together all the love that mothers have for their children, all the love of husbands and wives, all the love of all the angels and saints, it could never equal Mary&#8217;s love for even a single soul. &#8230; <a href="http://www.maureenabood.com/2013/05/04/postcard-from-lebanon-last-may-day/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/04/postcard-from-lebanon-last-may-day/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Lebanese Knafeh Jibneh with Orange Blossom Syrup</title>
		<link>http://www.maureenabood.com/2013/05/03/lebanese-knafeh-jibneh-with-orange-blossom-syrup/</link>
		<comments>http://www.maureenabood.com/2013/05/03/lebanese-knafeh-jibneh-with-orange-blossom-syrup/#comments</comments>
		<pubDate>Fri, 03 May 2013 12:36:35 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[kataifi]]></category>
		<category><![CDATA[kenafeh]]></category>
		<category><![CDATA[knafeh]]></category>
		<category><![CDATA[knafeh jibneh]]></category>
		<category><![CDATA[kunafeh]]></category>
		<category><![CDATA[Mazaher]]></category>
		<category><![CDATA[orange blossom syrup]]></category>
		<category><![CDATA[Orange blossom water]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Phyllo]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[shredded phyllo]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6825</guid>
		<description><![CDATA[The knafeh was the saving grace that morning. We were driving from Beirut to Tripoli on a quest, my quest, to see the famous Hallab bakery at its source. There had been the friendly assistance of a Lebanese chef in &#8230; <a href="http://www.maureenabood.com/2013/05/03/lebanese-knafeh-jibneh-with-orange-blossom-syrup/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/03/lebanese-knafeh-jibneh-with-orange-blossom-syrup/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>Orange Blossom Simple Syrup recipe</title>
		<link>http://www.maureenabood.com/2013/05/02/orange-blossom-simple-syrup-recipe/</link>
		<comments>http://www.maureenabood.com/2013/05/02/orange-blossom-simple-syrup-recipe/#comments</comments>
		<pubDate>Thu, 02 May 2013 15:08:29 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[Baklava]]></category>
		<category><![CDATA[Baklawa]]></category>
		<category><![CDATA[kanafe]]></category>
		<category><![CDATA[kataifi]]></category>
		<category><![CDATA[knafeh]]></category>
		<category><![CDATA[knafeh jibneh]]></category>
		<category><![CDATA[kunafeh]]></category>
		<category><![CDATA[Mazaher]]></category>
		<category><![CDATA[Orange blossom water]]></category>
		<category><![CDATA[Pastry]]></category>
		<category><![CDATA[Rose Water]]></category>
		<category><![CDATA[simple syrup]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6813</guid>
		<description><![CDATA[So many Lebanese pastries rely on orange blossom syrup for flavor, for fragrance. And though the syrup is truly simple in its method and short ingredient list, there are a few different approaches to it: some with more sugar than &#8230; <a href="http://www.maureenabood.com/2013/05/02/orange-blossom-simple-syrup-recipe/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/05/02/orange-blossom-simple-syrup-recipe/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>Ingredient: Shredded phyllo pastry (kataifi, knafeh, kanafe, kenafeh, kunafeh…)</title>
		<link>http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/</link>
		<comments>http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/#comments</comments>
		<pubDate>Tue, 30 Apr 2013 12:00:33 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[jibneh]]></category>
		<category><![CDATA[kanafe]]></category>
		<category><![CDATA[kataifi]]></category>
		<category><![CDATA[kenafeh]]></category>
		<category><![CDATA[knafeh]]></category>
		<category><![CDATA[knafeh jibneh]]></category>
		<category><![CDATA[kunafeh]]></category>
		<category><![CDATA[Phyllo]]></category>
		<category><![CDATA[shredded phyllo]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6796</guid>
		<description><![CDATA[That list of spellings for knafeh (kuh-NAF-ee), shredded phyllo dough, seems to go on and on. Knafeh dough is typically called kataifi dough, which is the Greek iteration of knafeh. Like the sheets of phyllo used for baklawa, the shredded &#8230; <a href="http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/04/30/ingredient-shredded-phyllo-pastry-kataifi-knafeh-kanafe-kenafeh-kunafeh/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
		<item>
		<title>Postcard (and a radio interview) from Michigan State University</title>
		<link>http://www.maureenabood.com/2013/04/27/postcard-and-a-radio-interview-from-michigan-state-university/</link>
		<comments>http://www.maureenabood.com/2013/04/27/postcard-and-a-radio-interview-from-michigan-state-university/#comments</comments>
		<pubDate>Sat, 27 Apr 2013 12:00:39 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Picture Postcards]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6780</guid>
		<description><![CDATA[MSU, we love thy shadows When twilight silence falls, Flushing deep and softly paling O'er ivy covered halls; Beneath the pines we'll gather To give our faith so true, Sing our love for Alma Mater And thy praises, MSU. When &#8230; <a href="http://www.maureenabood.com/2013/04/27/postcard-and-a-radio-interview-from-michigan-state-university/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/04/27/postcard-and-a-radio-interview-from-michigan-state-university/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>White Asparagus with Pistachio Oil &amp; Lemon</title>
		<link>http://www.maureenabood.com/2013/04/26/white-asparagus-with-lemon-and-pistachio-oil/</link>
		<comments>http://www.maureenabood.com/2013/04/26/white-asparagus-with-lemon-and-pistachio-oil/#comments</comments>
		<pubDate>Fri, 26 Apr 2013 12:00:03 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[asparagus]]></category>
		<category><![CDATA[pistachio oil]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[white asparagus]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6756</guid>
		<description><![CDATA[When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) &#8230; <a href="http://www.maureenabood.com/2013/04/26/white-asparagus-with-lemon-and-pistachio-oil/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/04/26/white-asparagus-with-lemon-and-pistachio-oil/feed/</wfw:commentRss>
		<slash:comments>11</slash:comments>
		</item>
		<item>
		<title>Ingredient (and a Favorite Thing): La Tourangelle Pistachio Oil</title>
		<link>http://www.maureenabood.com/2013/04/23/ingredient-and-a-favorite-thing-la-tourangelle-pistachio-oil/</link>
		<comments>http://www.maureenabood.com/2013/04/23/ingredient-and-a-favorite-thing-la-tourangelle-pistachio-oil/#comments</comments>
		<pubDate>Tue, 23 Apr 2013 13:59:00 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Favorite Things]]></category>
		<category><![CDATA[Ingredients]]></category>
		<category><![CDATA[Nuts]]></category>
		<category><![CDATA[pistachio oil]]></category>
		<category><![CDATA[pistachios]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[Vinaigrette]]></category>
		<category><![CDATA[walnuts]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6742</guid>
		<description><![CDATA[This, my friends, is pistachio oil. My new crush. I have been a fan of another special oil, walnut oil, ever since I was served a beautiful little butter lettuce salad dressed with it in the home of a beloved &#8230; <a href="http://www.maureenabood.com/2013/04/23/ingredient-and-a-favorite-thing-la-tourangelle-pistachio-oil/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/04/23/ingredient-and-a-favorite-thing-la-tourangelle-pistachio-oil/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Postcard from Spring</title>
		<link>http://www.maureenabood.com/2013/04/19/postcard-from-spring/</link>
		<comments>http://www.maureenabood.com/2013/04/19/postcard-from-spring/#comments</comments>
		<pubDate>Fri, 19 Apr 2013 12:00:29 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Picture Postcards]]></category>
		<category><![CDATA[California]]></category>
		<category><![CDATA[flowers]]></category>
		<category><![CDATA[Photography]]></category>
		<category><![CDATA[Postcards]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6690</guid>
		<description><![CDATA[Flowers always make people better, happier, and more helpful; they are sunshine, food, and medicine for the soul. ~ Botanist Luther Burbank (A California wildflower moment, to remind those of us living in places where spring still seems far off that &#8230; <a href="http://www.maureenabood.com/2013/04/19/postcard-from-spring/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/04/19/postcard-from-spring/feed/</wfw:commentRss>
		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>Candied Kumquats Recipe (over ice cream)</title>
		<link>http://www.maureenabood.com/2013/04/18/candied-kumquats-recipe-over-ice-cream/</link>
		<comments>http://www.maureenabood.com/2013/04/18/candied-kumquats-recipe-over-ice-cream/#comments</comments>
		<pubDate>Thu, 18 Apr 2013 13:36:49 +0000</pubDate>
		<dc:creator>Maureen Abood</dc:creator>
				<category><![CDATA[Stories and Recipes]]></category>
		<category><![CDATA[candied fruit]]></category>
		<category><![CDATA[candied kumquats]]></category>
		<category><![CDATA[Citrus]]></category>
		<category><![CDATA[Ice cream]]></category>
		<category><![CDATA[Kumquats]]></category>

		<guid isPermaLink="false">http://www.maureenabood.com/?p=6718</guid>
		<description><![CDATA[It was the word “sheriff” that got him. As in, I hope I don’t get arrested by the sheriff doing this. Call it a cheap trick, but when a kid has his head in the iPad and is so mesmerized &#8230; <a href="http://www.maureenabood.com/2013/04/18/candied-kumquats-recipe-over-ice-cream/">Continue reading</a> <span class="meta-nav" style="color: #e3571a;">&#8594;</span>]]></description>
		<wfw:commentRss>http://www.maureenabood.com/2013/04/18/candied-kumquats-recipe-over-ice-cream/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
		</item>
	</channel>
</rss>
