Last Sunday was my Food Bloggers Los Angeles (FBLA) meeting for October, which I was fully planning to attend. And then my life went sideways, you know what I mean, and I couldn’t make it. I made these Cinnamon-Sugared Pumpkin Donut Holes and they were ready to go. Everyone was bringing a dish with pumpkin and…
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Last Saturday Grace-Marie was having her Autumn Kitchen Casserole Party at the Cooking School at Bristol Farms in Manhattan Beach and I was really looking forward to it. I love a good casserole, especially when I have to feed a crowd, like around the holidays. I could hardly wait to see what yummy dishes were in…
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Today is October 12th. That means in a couple of days it will be Halloween and a couple of days after that, Thanksgiving, and a couple of days after that, Christmas. Time flies, doesn’t it? So I was thinking about what to cook for the holidays, especially appetizers. I like them because I can make a…
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Remember back in 2007 on The Next Food Network Star, there was that cute young Hollywood Celebrity Chef and Caterer Paul McCullough, that everyone was sure was going to be the winner? Even Anthony Bourdain. And then it got to the Iron Chef Challenge with only four contestants left and he was eliminated that night! Well,…
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One of the first restaurants I went to when I moved to California in 1972 was The Kettle in downtown Manhattan Beach. My friend who took me there insisted we order their Zucchini Sticks, because they were fabulous dipped in Ranch Dressing. The Kettle is still there, 39 years later, and guess what? Zucchini Sticks are…
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I recently got an email from Grace-Marie asking if I would come down to the school and help prep for one of her classes as she was short a helper for her Dinner at Six class. Well, when Grace-Marie calls, I hie. I usually don’t go to the classes at night because there is no light…
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I am such a sucker for grill marks. There is something about them that makes my artist’s eye really happy and quivery. I have been seeing grilled or fried cheese just about everywhere and really wanted to try my hand at it. Halloumi cheese seems to be the one most frequently chosen for grilling because of…
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Do you remember last June, when I was making Pistachio and Goat Cheese Wrapped Grapes and I told you Kim, from Rustic Garden Bistro, came for lunch and brought me fresh many-hued eggs from her very own chickens? Well, I wanted to make something really special with them and I think this Roasted Asparagus and Prosciutto…
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Last Saturday I attended The Red Hat Society Tea at Grace-Marie’s Kitchen at Bristol Farms in Manhattan Beach. I was very excited to meet the Red Hat ladies, because I had missed their luncheon last year. Grace-Marie always adds one red ingredient to every recipe she makes in their honor, so I knew the dishes she…
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I have really been enjoying this Spicy Korean Red Pepper Sauce lately. I have made a big container of it several times and slathered it over every food in sight. I mean, listen to the ingredients: soy sauce, grated fresh ginger, garlic, sugar, sesame oil, sesame seeds and gochugaru, which is Korean red pepper powder. I…
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Today I went to the monthly meeting of my Food Bloggers Los Angeles group and the theme of our potluck was Tomatoes and Zucchini. Timely, I hope. I will be writing a separate post about all the great dishes we brought, with photos and links to the recipes. I brought this Tomato and Zucchini Tian to…
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Last Saturday was the third Trufflepalooza I have attended, created and produced by Erika Kerekes of In Erika’s Kitchen. This year we were treated to 20 amazing truffle-infused dishes, each more delicious than the last, made with grated fresh truffles, truffle butter, truffle salt, truffle honey, truffle vinegar, truffle oil or a combination. Erika calls it…
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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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