Blogging by Mail 4 Music Edition

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Hiya,

Welcome to the fourth edition of Blogging by Mail, First conceived of and hosted By Nic. What it is plain and simple is a food swap, it is a chance for all the food bloggers to get to know your fellow blogger, to see the hand writing, to witness the craftiness of the packing, taste local treats from a far off land. In this edition my I suggest that we make it musical as well as tasty. Along with your foodie contents you may enclose a cd that you compiled from you selection of mp3's, now I know that not everyone has a cd burner so this optional for the swap.

Blogging by mail is an international event, and you dont need a blog to participate. So are you in? Of course you are, here is how to participate.

• Send me an email thefoodninja(at)yahoo(dot)ca with BBM4 in the subject line. No latter than Jan10-06 I am making this an extra long sign up so that folks can get there holidays stuff over with before having to mail out more packages.
• Include your name, address, url of your blog(if you have one), any allergies, or dislikes.
• Genre type of music if you will be sending a cd I will try and match you to someone of your own taste.
• If you want to ship within your own country please indicate that as well, otherwise all participants may draw an international partner.
• I will send out the swap partners by the 15th of Jan.
• Please ship all parcels by the 1st of Feb.
• I will be having a running round up just like Cathy at my little kitchen, so once you have received your parcel please send me a link, or if you dont have a blog send me a write up and I will host it for you.

I am stoked to be the first Canadian hosting, and my first ever hosting duties, Let me know if I have missed anything.

Vous remercier Nico

C'est le troisième acompte du Blogging mon courrier. Cette fois j'ai obtenu un colis de wonderfull de la Caroline du Nord, Nico Envoyé me le suivant,

• Chocolat belge,
• De la sauce intéressante à BBQ,
• Une pâtisserie de chocoprince
• Pain d'épiceFrangipane
• un gâteau rempli par amandeet
• une lettre et une recette de wonderfull pour le ragoût.

Mon épouse est très excitée trop pendant qu'elle est de décent belge aussi bien, je ne peut pas attendre pour employer la sauce à BBQ dans ma prochaine aventure de poulet. Je peux être écriture Nico pour plus avant qu'elle soit tout épuisée. Merci. Et désolé au sujet de mon pauvre Français.

Now In English.

This is the third instalment of the Blogging my mail. This time I got a wonderfull parcel from North Carolina, Nico Sent me the following,

• Belgian chocolate,
• Some interesting bbq sauce,
• A chocoprince pastry
• Spice bread
• Frangipane an Almond filled cake
• and a wonderfull letter and recipe for stew.

My Wife is very excited too as she is of Belgian decent as well, I can not wait to use the bbq sauce in my next chicken adventure. I may be writing Nico for more by the time it is all used up. Thanks. Sorry for my poor french.

Squashapalooza

only 36 days till xmas... gwack...

this is a good dish if you like potatoes and are watching carbs..

The Hardware
Large cassrole dish
Kinfe
potatoe Masher

The Software
1 large butternut squash
1/2 C of pecans
1/4 C of brown sugar

The Application
Peal Squash like an apple, slice in 1/2 and gut the seeds and other "stuff" for lack of a better term. Cube the squash and put into a cassarole dish and top with nuts and then brown sugar. Roast in oven for about 20 min uncovered. Then cover and roast for another 15 min.. Mash and searve like mashed potatoes..

cant wait till xmas is over...

Tortiere

Look I made minis with the left overs.....




Sooo flakey mmmm

The Tortiere (tort-c-air) is very much a clasic french canadian dish, this recipie comes from my gurls side of the family and she was very leary about letting me publish it, there were some conditions apon publication... This should be know from here on in and any time made as the SOUCEY Family Tortiere.

The Soucey Family Tortiere

The Hardware
Fry pan
Knife
3 9inch pie plates

The Software
1lb ground beef
1lb ground veal
1lb ground pork
1 tsp cinnamon
1 tsp celery salt
3 bay leaf
1/2 tsp alspice
1 C onion chopped
1 C water
3 C bread crumbs

The Application
Fry meat and onions, then add spices and water simmer for 1 hour,(simmering will cause people living in the house to go madd due to wonderfull smell) Add crumbs and cool, Put meat mixture into three raw pie shells and top with crust. I prefer the full top to lattice top on this one.

Next on the hit list Cabbage rolls.

Long Live the Grill

I once saw Alton gill tuna on charcoal starter, and ever since then I have been in love with this rather inexpensive article of tomcookery it is defiantly cooking for one friendly. Today the gurl has gone to work and I am home just coming off shift hungry, so the freezer says BURGERS... my tummy can not disagree. I set up my burner on the back step and after 10-15 min I am ready for hamburgery goodness. What blew my socks off is that the burner melted all the snow within a 10ft radius of it. This isn't really a recipe entry it is more like a foodies ramblings.... I get off work at 8am, the neighbor's still look at me funny when I start BBQ'n and drinking beer at this time of the morning.

"I am very much at home with charcoal. I love Charcoal. I can reach a Zen-like oneness with the coals." -Alton Brown from his book I'm just here for the food.

And So it Begins

I have started my Holiday cooking, I will be doing mostly holiday posts from here on in till Janruary, I am sure that everone else in the blogging community is in the same boat. At the store the toy manager said that In 60 days christmas will be over,,, that kinda made me gasp and thing I had better get going with stuff.

Beat Leaf Buns.

The Hardware
Large bowl
Baking sheet
Knife

The Software
1 C Milk
1/4 C Butter
1/2 C Sugar (white)
1 Tsp salt
2 Eggs beaten
6 C Flour AP
2 Tbsp Yeast
1 C Warm water
hand full of baby dill
1 C of beat leaves cut into strips

The Application
Scald milk and add butter, then water, Cool till luke warm. In a large bowl mix 3 C flour with sugar, salt and yeast. Make a well in flour an add in milk mixture and eggs. Mix well and add 1 more C flour. By now you should be able to turn onto a floured work surface, continue to add flour till just tacky. knead for about 10 min. then cover with a tea towel and let rise for about 1 hour.During the rise time wash beat leaves and slice in long strips with a sharp knife. When the bread is done rising, punch down tear off a small piece of dough (about the size of a quail egg) and take a small sprig of dill place in the middle of the dough and then wrap in strips of beat leaf.

Arange on a baking sheet and bake at 375d for 15 min, .... Freezes well, from freezer I fry in butter then plate. Traditional Holiday side dish for our family,

Next Tortsier.