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Technique: How to hull a strawberry

To hull a strawberry, the goal is to take as little of the luscious flesh away as possible. If you cut straight across the top of the berry, you lose the shoulders, which ideally are farm-stand red and juicy and not Costco-berry white. Cut into the berry directly around the stem, on an angle. You will take out both the stem and hull at once.

These strawberries, by the way, were picked by a whole bunch of Aboods at Pond Hill Farm in Harbor Springs.



  1. Rob Rinck on July 14, 2011 at 9:28 PM

    This is a great blog. Nice to have joined you tonight on the front porch. The pics of you and your Mom are beautiful. I’ll be back tomorrow.

    • Maureen Abood on July 15, 2011 at 8:19 AM

      RTR, thank you for being here…

  2. Bridget Weis-Urbain on July 14, 2011 at 11:22 PM

    Maureen my dear friend, you’ve done it! You have captured my palate with your gift!
    You go girl!
    Cook From Scratch

    • Maureen Abood on July 15, 2011 at 8:18 AM

      You inspired me, Cook from Scratch!

  3. Pat Abood on July 15, 2011 at 11:36 AM

    What a pleasant treat to find your blog this morning, Maureen! Captivating writing and lovely pictures – I’ll so
    look forward to reading more!

  4. Kimberly Barnett on July 15, 2011 at 6:30 PM

    Maureen, What a beautiful heartfelt story it is wonderful to share life in such a way. Your lemonade is making me thirsty… and the photography is exquisite! Can’t wait to read more… you may not know this but you have inspired me to start cooking 🙂 kab

    • Maureen Abood on July 15, 2011 at 8:57 PM

      Thank you Kim…let me know what you start cooking!

  5. Antonia Allegra on July 27, 2011 at 12:56 PM

    Thank you for sharing your delicious food and photos here, Maureen, as well as your family and your peaceful sense of life. When I think of the stories and recipes you are sharing here, I hear no clanging and drum-beating; rather, its the velvety smooth silence of a wooden spoon stirring homemade yogurt in a ceramic bowl. I look forward to reading many more of your stories. And, yes, The Greenbrier feels right for your talents.

  6. Markay on August 6, 2011 at 12:39 PM

    Maureen, your blog and pictures are truly exquiste. The picture of the cherries and cherry sign are so comforting and familar to me, having grown up in Mich. and visiting TC. Your may want to consider selling your photos.

    • Maureen Abood on August 7, 2011 at 7:51 AM

      Thanks very much for your word!

  7. Tom Wright on August 9, 2011 at 4:42 PM

    Maureen, Patrice called me raving about your blog. What a great job! I’ve forwarded it to my daughters.


    • Maureen Abood on August 9, 2011 at 9:09 PM

      T., photographer extraordinaire, thank you!! Let’s catch up soon–I’ve been thinking of you and hope you’re having a great summer.

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Maureen Abood in the kitchen

I'm so glad you're here! You'll find among these pages the fresh and classic Lebanese recipes we can't get enough of! My mission is to share my tried + true recipes -- and to help our Lebanese food-loving community keep these culinary traditions alive and on the table. What recipes are you looking for? Let me know!

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