In November, when I was studying for the final exam for Basic Cuisine at Le Cordon Bleu, I tweeted my frustration at having to memorize 12 recipes. One of these recipes would be part of our written exam and worth 10% of the mark. We also had to know all 12 since one of them would be the recipe for the practical part of the final exam. A blogger/twitter friend felt my pain, and she sent me this ditty for Marmite (pronounced mar-MEET). So sweet and helpful!

When I was a young child living in Papua New Guinea, we had a lemon tree outside our back door. A lemon tree of very sour lemons. They were round and yellow. The local name for them was “mulis” (moo-lees). One of the daily rituals in muli season, (which seemed to last most of the year), was to pick mulis off the tree and fill buckets with these little round, yellow treasures.

Every Friday, Cafemom has a feature called "What's in My Fridge". Well, today you can find out what's in my fridge. 



Click here to see more food bloggers and what's in their fridges. Thanks Brianne (who also blogs at Get Fork'd) for featuring me!

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Although we don't have this often, when we do it's a treat. We try to indulge in this brunch of champions once a month or for special occasions. If I don't have strawberry sorbet in the freezer, strawberries in syrup from the grocery store is the next best thing. Yum.

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To see an index of recipes, click here.
To see a visual index of recipes, click here.
To see an index of Julia Child-inspired recipes, click here.

Chef Charlie Palmer grew up in the farmlands around Smyrna, New York. He trained at the Culinary Institute of America and then spent time in France, studying under two of France’s finest chefs, George Blanc and Alain Chapel. Moving back to New York, he earned his place in the New York restaurant scene, opening Aureole on the Upper East Side of Manhattan.

Pâte feuilletée, which means pastry with many leaves, is one of the most elusive doughs you can make. With only three key ingredients, it remains a difficult dough and one I have yet to master.

The Peanut Bureau of Canada recently partnered with food editor and writer Heather Trim to create easy and nutritious five-ingredient recipes that will help families on the go fuel up fast. I've long been a fan of Food & Drink magazine from LCBO, and Heather Trim has been a recurring contributor for that magazine.

In the Winter 2010 issue, she had two recipes published: Spicy Chickpea Tacos and Indian Chickpeas and Potatoes. I thought it would be interesting to do an interview with her.