Sauces
The day after Thanksgiving I was perusing the leftovers in my refrigerator, when, gasping with horror, I realized I had…
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Warm Gingerbread, scented with molasses, ginger, cinnamon and cloves, with sweet cold Cider Sabayon gracefully flowing down its side, was…
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I should never go to a bookstore, because no matter what my original mission was, I invariably end up in…
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The theme for the cooking class at Grace’Marie’s Kitchen last Saturday was Concert in the Park Picnic, featuring dishes that…
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I was so happy for the 4th of July to roll around, because we were having our first holiday feast…
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From the time I learned to cook as a kid until I started culinary school, all my food was cooked…
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Fall is here for sure, because Daylight Savings Time ended in Los Angeles today. The sun is lower and the…
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I have come to the conclusion that we are not having Summer in 2010. Today the high in Manhattan Beach…
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When Grace-Marie told me she was cooking something with salmon and avocado today, I immediately volunteered to photograph whatever she…
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I wanted my first post to be an Eggs Benedict recipe, because I think it is one of the most…
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Welcome to Cook & Be Merry
Hello! My name is Lynne Hemer, and I am a woman obsessed with food and cooking, in search of new, unusual, exotic, and sublime ingredients and recipes. I love reading cookbooks, taking cooking classes, going to restaurants, photographing food, and blogging about it all! I hope you enjoy my website as much as I enjoyed creating it.
Feel free to contact me at lynne@cookandbemerry.com
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