Being able to bake sweet little goodies is an ability cherished in our family and passed down from generation to generation. So when I got a call from my Auntie Meggie, announcing a birthday bash for my Cousin Rosie, which included a dessert buffet, I knew I had to go all out. You know I am…
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I don’t regularly photograph my lunch. I mean, you’ve seen one peanut butter and jelly sandwich, you’ve seen them all. And everyone knows how to make them. No fun. On the other hand, sometimes my lunch is sorta photogenic, like this chicken salad. I was just going to eat it, and then I really looked at…
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I have one cup of coffee per day, the first thing in the morning. Five days a week I go to work and make a fresh pot upon arrival. On the weekends I have a huge cup of really good coffee that lasts me all morning. Recently I was sort of craving a little somethin’ somethin’…
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It’s that time of year, when the abundance of zucchini begins to appear. My readers are searching my site for zucchini recipes, so I would like to add another for your review. And by the way, if anyone has zucchini they want to anonymously leave on my doorstep, I live in Torrance, California. This may be…
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The other day, when I was writing my post about Blueberry Pie, I decided it was time for lunch. I looked around in the kitchen and couldn’t find a thing I wanted to eat. It was just one of those days. I didn’t want to take time to make something involved, just something simple. So I…
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For me, July 4th is not the Fourth of July without Blueberries. I said it last year when I gave you my Blueberry Pudding Cake, and I’m saying it again this year. As we celebrate our major grilling holiday, what could top off that barbeque feast more lavishly than Blueberry Pie with Vanilla Ice Cream. All…
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I am so excited to be making Stuffed Zucchini Flowers with blossoms from my own garden! The garden babies are no longer babes, but full grown and pumping out those big orangy-yellow beauties. As you can see in the photo above, the colors are stunning and the engineering of the curves is amazing. I only used…
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“Peel me a grape, daw-ling.” That is almost what I was feeling as I was making these cute little appetizers. Each one is painstakingly coated with the goat cheese mixture, which is chilled and firm to begin with, and then gets sticky from the warmth of your fingers as you go along. If you are working…
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Last week I noticed Black Rice had appeared at my Ralphs Market for the first time and was totally intrigued, so I bought some. This Black Rice Salad was a great recipe to try it in and a perfect chance for me to use some of the green onions I have been growing on my kitchen…
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This whole story starts with me looking at the grocery list on the kitchen counter and seeing that a family member has written MAYO. Well, at our house, mayo is one of the staples that we do not want to run out of. In fact, it is one of the items that I always have two…
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I moved into this new house last year in June 2011 and after moving in the boxes, unpacking and recovering from move trauma, it was July or August and much too late to put in a garden. The garden space was a mess with weeds and tar paper covered with redwood chips. This May I got…
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If I was Italian, I might be calling this dish Pasta with Sunday Gravy. But I’m Norwegian, Danish, French and German, so I get to call it the American name, Spaghetti and Meatballs. But whatever it’s called, I had a big craving to make some and eat it all up ASAP. We had a guest for…
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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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