italian parsley
The other day, when I was writing my post about Blueberry Pie, I decided it was time for lunch. I…
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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…
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When I moved into my new house in June 2011, I was very happy to have all the mature trees,…
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I decided to make this Wheat Berry, Green Olive and Roasted Pepper Salad after paging through the January 2012 issue…
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Kalamata Olive & Sun-Dried Tomato on Pesto Toasts Makes 24 Hors d’Oeuvres 6 slices firm white sandwich bread, crusts removed…
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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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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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Last Sunday I was going to the grocery store, so I asked my husband if there was anything he wanted…
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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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If you have been following along with me, you know I am fascinated with the search engine terms people use…
[click to continue…]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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