I moved. I divested. I am about a ton lighter in possessions and I feel great. Lean and mean. Moving is such a bitch, but when it’s over, such sublime relief. *Big sigh*
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Happy New Year Everyone! I hope 2013 was as great a year for you as it was for me and Cook & Be Merry. For everyone who visited my blog, Thank You. And to all my great commenters, you are the absolute best! You make my day and make my blog so much more interesting. I…
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Dear Friends, thank you so much for all your visits this past year and to those of you who left comments, you’re the best. I am so heartened by the way we all connect over food and cooking, and I’m so happy to belong to this universal village. It is so amazing to realize that…
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Do you still have leftover Thanksgiving turkey in your freezer? Do you enjoy the flavor profile of Indian spices? Then this soup is perfect for you. I had leftover turkey. Not as much as last year, thank goodness, but enough to make a couple of sandwiches and this delectable soup. I love the flavor of the…
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So, I was sitting here, trying to figure out what I was going to say about these Cranberry Hand Pies, and the only thing I could think of was that they are Freaking Amazing!! My pies are inspired by a recipe in a Bon Appetit Magazine from a while ago and the accompanying photo only showed…
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Green beans and red grapes. The colors of our winter holidays. The jeweled tones of rubies and emeralds on your Thanksgiving table. Ho ho ho. And how do those sweet grapes fit in with the totally savory green beans? You would be astounded how well. What you can’t see is the butter, garlic, minced tarragon and…
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Seventeen days until Thanksgiving. Making a bullet point list of things to get done, by day. Making a shopping list. Making some dishes ahead of time and freezing, like this Spicy Corn Bisque with Chorizo, Poblano & Lime. When I saw this recipe in the July 2013 issue of Sunset Magazine, I knew this was the…
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I am still in Thanksgiving mode and working on my side dishes for the big feast. I really like this one, with the soft sweet butternut squash, the crunchy nutty quinoa and the nuggets of garbonzo chewiness. I love the herby note of cilantro and sweet honey lemon vinaigrette that ties the whole thing together.
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Do you look forward to Thanksgiving every year as much as I do? It is the one time during the year I think about all those family dinners past, especially when I was a kid. It was when all those old (to me at the time) relatives came over, and drink in hand, told tales of…
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Ok, let’s get this out of the way first. Sauce Soubise (pronounced soo-beez) is a variation of béchamel sauce, one of the five mother sauces of French classical cuisine. Originally soubise was made of béchamel, onion puree and cream. It is named after Charles de Rohan, Prince de Soubise (a town in France), who was a…
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Witches Fingers. Troll Toes. Alien Eyeballs. Tomato Gremlins. Apple Lips. These are going to come in handy when Halloween rolls around. They will dress up your buffet table and give everyone the heebeejeebees. Didn’t you do a double take when you saw those fingers? If you need to bring some little goodies to a party, make…
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You know how, on January 1st, you make your New Year’s Resolutions? Well, I made an October 1st Resolution, which was to use up all the frozen stuff in my freezer before I bought any more food. I went to put something in there the other day and realized I couldn’t fit in one more thing.…
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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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