When I was at the market the other day, I saw some Flanken Style Short Ribs in the meat case. I was thinking about how I have been touting myself as this stone carnivore and I don’t have one meat dish in my recipe index yet. So I bought the long, thin cross-cut ribs and decided…
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Leprechauns in the Kitchen was the theme of the kid’s cooking class at Grace Marie’s Kitchen at Bristol Farms in Manhattan Beach last Saturday, celebrating St. Patrick’s Day with a menu of Shamrock Green Salad, Irish Farmhouse Shepherd’s Pie and Lucky Leprechaun Brownies. All the recipes were prepared by the kids, who ranged in age from…
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This Maple-Pecan Bread is beautifully flavored with maple syrup and when you take it out of the oven, your whole house will be filled with that wonderful smell. It is so good to eat when it is still warm, spread just with butter, along with coffee and believe me, your brunch guests will be giving you…
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For every woman who has ever had a fantasy of a gazillion-dollar wedding, the Festival of Brides at Terranea Resort in Palos Verdes was fantasy-fuel of the most opulent kind. The magnificent displays were set up in the Grand Ballroom and when I first entered I was amazed at the towering floral displays arrayed everywhere. The…
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About a year ago we were given a huge spiral-cut honey ham as a gift, which was really great, except one of us was a vegan, one was on a diet and one wouldn’t eat ham on a bet. So, you can see there was a big problem to be solved. So I did what I…
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I have been taking a photography class through the South Bay Adult School, one night a week for ten weeks. Our teacher, Raiko Hartman, is an award winning photographer who has been a successful commercial photographer for over 20 years. His work focuses on people and product, so that is what I have been learning in…
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Today was a day that I had a lot to do and I needed something fast to eat. I had this head of cabbage with no fixed destination, so I decided to use it to make a quick cabbage soup. And when I say quick, I mean 15 minutes or less. There is no recipe, it’s…
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Since I have been feeling totally awful with this virus I’ve been fighting, I guess my body was trying to tell me something when I started craving this salad. My immune system must have been taking a beating, because the three main ingredients in this salad are packed with Vitamin C, Vitamin B6, Folic Acid, Iron,…
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I have been down with a virus for the last couple of days, which is why there haven’t been any new posts. I feel on the road to recovery now, and my smelling and tasting seem back to normal. I’ve been thinking about the sweet, creamy pumpkin cheesecake I made last Thanksgiving and how I would…
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Mardi Gras Madness was the theme of the cooking class I went to today at Grace-Marie’s Kitchen at Bristol Farms in Manhattan Beach. The wonderful thing about Grace-Marie’s classes is that she makes you feel like your best friend invited you over for lunch and went all out with the food, the decorations, the white china,…
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How often in our lives do we get to say to ourselves that we got to do a truly amazing and exciting thing. Something absolutely unique to our experience. That is what happened to me. I have known Barbara Schaefer for several years and when I launched my blog I sent her an email with a…
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I LOVE chocolate chip cookies. I have been thinking about making them for a couple of weeks. To me they are the ultimate comfort food, a warm, buttery, chocolaty memory from my childhood. The whole milk and cookies thing when I came home from school. So today I had to make some. Also, I wanted to…
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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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