Mail Art CookbookPresented by the Museum of Ornamental Post

Toronto, Canada

Curator: DewiAssistant Curator: Caesar Tig Tig Houdini

ISBN# 978-0-9867741-0-2

Cookbook Participants:(in no particular order)

Uli Grohmann Hammer Str. 164 48153 Munster, Germany ( 2 works )Giovanni StraDA DA Ravenna CP 271 - 48100 Ravenna Italy ( 3 works )C Mehrl Bennett 137 Leland Ave, Columbus OH 43214 USA ( 2 works )

Roberto Scala Via Molini no.11, 80061 Massa Lubrense ( NA ) Italy ( 3 works )Gail Whitter, Unit 7-1735 Riverside Avenue, Trail BC V1R 3Z3 CanadaDame Mailarta Studio J-1324 Broad St. Victoria, BC V8W 2A9 Canada

Ion Isaila Kalkumer Str 196, 40468 Dusseldorf, Germany ( 3 works )Fast Eyes. PO Box 7213, Fairfax Station, VA 22039-7213 USA

Lisa Anuen 2417 Nikanna Road, Mississauga ON Canada ( 2 works )Jaromir Svozilik Tostrup Terrasse 3, 0271 Oslo Norway.

Daniel de Culle AMA PO Box 3039, 09080 Burgos, Spain ( 6 works )Nula Horo (Magra Fazo Europo) Lupiro el Anavalo & Kesado (Don Mail)

Apartado 270 ES-03170 Rojales (Alicante) Hispanio, SpainChris Gregori 4103 W 23rd Ave Denver CO USA 80212Luisa Bergamini Via Cracovia, 25 Bologna 40139 ItalyManfred Heinze Wrangelstr. 64 10997 Berlin, Germany

Snezana Kezele Bul. Zorana Djindjica 82, 11070 Belgrade, SerbiaVincent Pons 6 avenue Aristide Briand,92340 Bourg-la-Reine, France

Simon Warren 60A Akeman St. Tring HP23 6AN UKKaren Wood PO Box 756, Big Bear Lake CA 92315, USA

Lorraine Kwan #202 3500 West 41st Avenue, Vancouver BC V6N 3E6 Canada ( 2 works )Genevieve Chausse 2877 avenue Elmer, Rawdon QC, J0K 1S0 CanadaChantal Laurin 5401 Dolores, Rawdon QC J0K 1S0 Canada ( 3 works )Theo Nelson 2611 Charlebois Drive NW Calgary AB Canada T2L 0T5

Melissa H. Clark ( Road Post ) 4860-203 St, Langley BC Canada V3A 1V1Vilma, 1 bis rue de l’Aure Paris, France 75015

Maddy R-S 584 Jersey, San Francisco CA USA 99114Kat Diestel W-Rathenau-Str.28 19055 Schwerin, Germany

Megan Hansen, Wolf Gulch Farm 7000 Little Applegate Rd Jacksonville, OR USA 97530Miranda Vissers Jo Goudkuillaan 2 5626 GC Eindhoven Nederlands ( 8 works )

Mariska Van Den Heuvel Moroweg 3, 7274 AE Geenteren, HollandSnappy Studio J – 1324 Broad St. Victoria BC V8W 2A9 Canada

Alice Vam, Montreal QC, Canada

ART

A Fluxus RecipeBy C Mehrl Bennett, Columbus OH USA

It's so perfect, though a bit medieval:1. Save TWO admission tickets from current events2. Take photo of a mass of clouds3. Plant a loaf of French bread in a standard pot4. Pull postage stamps out of your sleeve

Now, thoroughly discard the above from your mind, then returnin two weeks to the scene of the above performance.You might still find number one and two,but only if you look hard enough.

Number three and four will evade you for years,but eventually will be found on your neighbour's doorstep.( You forgot that you mailed the potted bread next door. )

Paper PastaBy Lorraine Kwan, Vancouver BC Canada

Sylvia Klein hand carries home a package of colourfast bow tie pasta from Italy. She photographsthe past to look like flowers in a cellophane vase. Sylvia filters and prints a copy for Lorraine whohand carries it back to Vancouver. She scans and prints 2 copies; 1 she rips horizontally, the other vertically. Lorraine interweaves the two then glues the image onto a background. Finallyshe scans, manipulates, filters and prints the pasta top taste: one serving she keeps, one isfor Sylvia and the other for Dewi.

( Editor note: Yea! )

Lorraine Kwan, Vancouver BC Canada

Quick & Easy Mail Art Po(s)t LuckBy Gail Whitter, Trail BC, Canada.

You will need:contents of this envelope1/4 glue stick1 working timerdash of inspiration1 envelope1 postage stamp

directions: shake contents of this envelope until well mixed. turn contents out onto clean workspace. take glue stick in non-dominant hand.grab dash of inspiration in remaining hand & set timer for 5 minutes. close eyes & start gluingcontents of the envelope to ground ( provided ). when timer rings, you MUST STOP or run the risk of burning the po(s)t luck!now stuff envelope with finished creation. add address of close personal friend. attach postage stamp and go to nearest mail drop box. SMILE with relish.

Wanted Words #2By Mariska Van Den Heuvel, AE Geenteren, Holland

Instructions;1) 1. Make a selection of the words you would like to add to your letter2) 2. Boil 250 centilitres water3) 3. Take another good look at your words4) 4. Put the words and the water in a large cup5) 5. Let it all blend in the cup and in your imagination for a while6) 6. Start to read your letter in your mind7) If you want to make a tall story: please add some strong tea8) Finish your letter whenever you like9) Clean up or preserve the materials when your letter is finished

Mariska Van Den Heuvel, AE Geenteren, Holland

Chantal Laurin, Rawdon QC Canada.

APPETIZER

Kale ChipsBy Dewi

Remove ribs from Kale.Toss Kale leaves in oil and salt.Bake at 350F for 30 Minutes.

Miranda Vissers Eindhoven Nederlands

POETRY

Happy to be on an Island in the SunBy Giovanni StraDA DA Ravenna

Sitting in the sunWaiting for a senorita to showGuitar playing melodiesFrom Spain and Mexico

Soft wind blowingThe smell of sweet rosesTo each and every oneHappy to be on an island in the sun

Mother with their childrenWaiting in the cool shadeAnd thirsty people come in from the fieldsAnd drink tea and lemonade

Old man yawningHis day is comingHis working day is doneHe's happy to be on an island in the sun

All the stars come outAnd shine so brightIts so romantic to beIn that moonlit paradise

Love is going to shineA welcoming lightWhen I look into the eyesOf a senorita to-night

Sitting in the sun

Soft wind blowing

Happy to be on an island in the sunLa la la la la

MaybeBy Kat Diestel, Schwerin, Germany

MaybeA casserole for supper andA pair of stretchy Ordinary arthritic fingersHave to endure the consequencesImagine being so offhand.

KORAK PO KORAK ( step by step )By Snežana Kezele, Belgrade,Serbia

KORAK PO KORAKNE MOGU DALJEO PLAVO SE SAPLIĆEMDOK PADAMGORE GLEDAMA NEBOOBLACIMA IZGUŽVANOPO IVICI ISKRZANOPREKO HORIZONTA PRESAVIJENO

Autumn Tree#1By Theo Nelson

An orange glowInfuses the heart,Yellows and redsDrop to the ground,Swirl up and areCarried by the wind,Piling in corners andAdding colourTo concrete landscapes,Fields of gold are swathedInto corduroy patterns,Autumn has arrivedOnce Again.

Miranda Vissers, Eindhoven, Nederlands

MAINS

Macaroni + Cheese and TamalesBy Karen Wood, Big Bear Lake CA USA

1 Box of Macaroni and Cheese1 Can Tamales

Remove paper covers from canned tamales and slice tamales into a bowl and set aside.Make mac and cheese according to box, mix tamales into mac and cheese and enjoy!

Mamma's Baked Mac n CheezeBy Chris Gregori, Denver Colorado

1 ( 8oz ) package elbow macaroni1 ( 8oz ) package shredded sharp cheddar1 ( 12oz ) container cottage cheese1 ( 8oz ) container sour cream1/4 cup grated Parmesan CheeseSalt and Pepper to taste1 cup dry bread crumbs1/4 cup melted butter

In 9x13 baking dish, stir together cooked macaroni, shredded cheese,cottage cheese, sour cream, Parmesan.In a small bowl mix bread crumbs, melted butter and drizzle over macaroni mixture.

Bake at 350 for 30-35 minutes.

Sauce LimoneBy Dewi, Toronto, Canada.

While boiling pasta, rub bowl with garlic clove.Add juice of a lemon, a good slug of olive oil andgrated cheese ( something spicy how about a percorino tartufo? )to bowl.

When pasta is done, drain and toss into bowl.

Top with parsley, if desired.

Serve (heat of pasta will cook the sauce and melt the cheese )

Rice with CrabBy Melissa H. Clark, Langely BC

2 tbsp butter2 Tbsp vegetable oil1 cup chopped onions1 tsp minced garlic½ tsp chopped chilies2tbsp curry powder2 cups raw rice4 cups coconut milk1 tsp saltPepper to taste1 lb crab meat2 tbsp olives1 tsp lime peel2 tbsp lime juice¼ cup cilantro

Melt butter into pan over medium heat.When hot add onions, garlic, chilesSaute for 2 minutes Pour in rice and stirStir in coconut milk, salt + pepper and bring to a boil, reduce heat and coverSimmer undisturbed for 15-20 minutesStir in Crab meat, chives, lime peel & juice, cilantroCover and simmer for 5 minutes or until liquid absorbed & crab heated throughTaste for seasoningBe careful, rice can burn or be undercooked – a challenge to make perfect dishServe !! Enjoy !

Maddy, San Francisco CA

DESSERTSBanana BoatBy Snappy, Victoria BC( Editor’s note: Make topping first ! )

If you like banana splits, this tropical fruit salad will sail you away to a ‘dessert’ island (Ouch! ) It’s fussy, but it’s paradise.2 whole pineapples ( with tops )2 mangoes1 papaya1 tsp fresh minced ginger root4 large bananas

Cut pineapples in half lengthwise, leaving the tops on. Scoop out the halves this way: With a sharp knife, carefully make cuts lengthwise from end to end one inch apart, then crosswise from side to side one inch apart. Do not cut through skin. With a sharp curved grapefruit knife, make a running cut around the inside of the rim, just as you would a grapefruit. Keep running the knife in this fashion until the chunks of pineapple are free from the rind. Remove the centre core, cut the pineapple in even pieces and put them in a bowl. Repeat this with each pineapple half. ( This is actually an easier and more precise way to cut up pineapple. ) Set the four shells aside. Have each mango, peel with knife. Cut small chunks away from the pit and put into the bowl.Halve the papaya. Remove the seeds and scoop out small bite-sized chunks with a spoon. Add the ginger and mix the fruits in a bowl. Peel and slice bananas lengthwise and arrange two banana halves in each pineapple shell. Spoon four equal portions of the fruit in each boat and top with Coconut Crème Topping ( see recipe below. ) This makes four big desserts.

Coconut Crème Topping2/3 cup unsweetened coconut milk1 packet Equal ( or to taste )½ tsp vanilla extract1 rounded tsp arrowroot6 egg whites ( at room temperature )½ tsp cream of tartar

Make the coconut mixture before you prepare the fruit salad as it will take a while to cool. In a small saucepan bring the coconut milk to a boil. Lower the heat and add the Equal, vanilla and arrowroot. Stir until smooth. Remove from heat and let mixture cool to thicken. In a medium-size bowl, beat egg whites with an electric mixture until foamy. Add cream of tartar and continue to beat until stiff peaks form, but are not dry. With a rubber scraper, gently stir coconut mixture into meringue, folding until just blended. If coconut mixture becomes to thick to pour, add a few drops of coconut milk. Top each Banana Boat with one fourth of Coconut Crème Topping and sprinkle with dry roasted macadamia nut pieces (optional.)

Chocolate Chili Bites

By Lisa Anuen, Mississauga ON Canada

3/4 cup + 2 tbsp butter (1 3/4 sticks )7 oz good quality dark chocolate1 cup sugar5 eggs1 rounded tbsp flour1 1/2 tsp ground chili ( adjust to your taste - I used 2 rounded tsp piment d'esplette )

Preheat oven to 350 degrees FMelt butter with chocolate in a small saucepanTransfer into a mixing bowl, blend in sugar and let cool a littleAdd eggs one by one, mixing well after each additionAdd flour and chili. Mix well.Pour batter into mini muffin tin ( app. 3/4 full )Bake for app. 18 min. the top should look setCool on Rack for 2-3 min.Use sharp knife to loosen edges of mini bitesOnce completely cooled, remove from muffin tins.Store in airtight container

Makes app. 3 dozen

Larry Smith's Sticky Bunsby Dame Mailarta, Victoria BC Canada

DOUGH1 ( 1/4 ounce ) package active dry yeast1/4 cup sugar1/4 cup warm water ( 105 to 115 degrees ) 3/4 cup whole milk2 tsp ( 1/4 stick ) butter1 large egg3 3/4 to 4 cups all-purpose flour1/2 tsp salt

FILLING3/4 cup ( 1/2 sticks ) butter, softened1 1/2 cups packed brown sugar1 tbsp ground cinnamon3/4 cup chopped pecans or walnuts ( optional )

FROSTING4 ounces cream cheese, softened1 1/2 cups confectioners' sugar1 tsp vanilla extract

1. To make dough: Sprinkle the yeast and a pinch of the sugar over the warm waterin a large mixing bowl; let stand until foamy on top, 5 to 7 minutes. In a small bowl,microwave the milk and butter until warm, 40 to 50 seconds ( 105 to 115 degrees ).Add the milk and butter mixture, the remaining sugar, and the egg to themixing bowl. Add the flour, about 1 cup at a time ( adding the last 3/4cup flour if necessary ), and salt, and mix ( 5 minutes if using a doughhook, 10 minutes if kneading by hand ) until firm but soft. The doughshould gently spring back when poked. Do not over knead. Place dough in aa buttered bowl; cover with plastic wrap and let rise 1 to 1 1/2 hours,until dough has doubled in size.

2. To make the filling and assemble the buns: In a large bowl, beat the butter, brown sugar, cinnamon, and nuts until fluffy. On a lightly flouredsurface, press or roll the dough into a rectangle, about 17" x 14". Spread thefilling evenly to all edges, leaving a 1/2 inch border along one of the long edgesof the dough. Roll up the filling-covered dough, starting with the sideopposite the edge with the border. When almost finished rolling, slightly dampen theuncovered edge with water; crimp firmly to seal. ( Roll will stretch to 22" x 3".) Using a serrated knife, cut crosswise into 12 thick slices.

3. Preheat the oven to 325 degrees. Line a large jelly roll pan with parchment paper.Transfer the buns to the pan, spacing evenly. cover lightly with a towel andlet stand 30 to 45 minutes, until buns are slightly puffed ( not doubled ).Bake 25 minutes or until golden.

4. To make frosting: In a medium bowl, beat the cream cheese, sugar, andvanilla until smooth. Remove buns from over and allow to cool just 5 minutes, then frost.

Makes 12 servings.

Giovanni StraDA DA Ravenna, Ravenna Italy

Sex in a PanBy Lorraine Kwan, Vancouver BC Canada

Preheat oven to 350 Degrees

CRUST1/2 unsalted butter1/3 cup of sugar1 & 1/2 cups of graham cracker crumbs.Melt butter in a saucepan; add sugar and crumbs, stir well.Press into 9" x 13" pan. Bake for 8-10 minutes. Cool.

FILLING1 8oz pkg cream cheese, softened1 cup icing sugar, sifted2 envelopes Dream Whip1 pkg instant chocolate pudding, 4 serving size1 pkg instant vanilla pudding, 4 serving size3 cups milk evenly divided into 2 portions

FILLING DIRECTIONSBlend cream cheese and icing sugar; spread over cooled base. Following pkg directions prepare Dream Whip; spread half over the cheese layer. For 2 minutesbeat the chocolate pudding mix with half the milk. Pour over the Dream Whip layer. Beat vanilla pudding mix with the rest of the chocolate mix; pour over thechocolate layer. Top with the remaining Dream Whip. Chill overnight.

Chocolate Chip CookiesBy Megan Hansen, Jacksonville, OR USA

Serves 4-5 dozen or 48 barsIngredients1 cup butter ( 2 sticks )¾ cup sugar¾ cup brown sugar1 tsp vanilla extract2 eggs2 ¼ cup flour1 tsp baking soda½ tsp salt2 cups Chocolate chips ( 11.5 oz bag )Optional 1 cup chopped nuts

Fast Eyes, Fairfax Station, VA USADirectionsHeat oven to 375 FBeat butter, sugars & vanilla in large bowl until creamy. Add eggs, beat wellStir in flour, baking soda & salt gradually beat until well blended. Stir in chocolate chipsDrop by tsp onto ungreased cookie sheet, bake 8 – 10 minutes

Pan recipe: Spread batter into greased 15.5x10x1 pan. Bake until softened, 20 minutes or until lightly browned. Let cool, cut into bars.

Une Recette: Pain aux pommesBy Alice Vam, Montreal

Levain #1Peel one apple. First, go to the grocery store where all you ever buy are lettuces and bags of apples. Do you appear anorexic? No matter. Buy many apples. You cannot afford Granny Smiths. You buy Macintosh. You worry. Peel one apple and chop it into little pieces, this big.Add 3 tbsp white sugar. You do not use white sugar, but your colloc does. Steal his sugar.Add 2 tbsp water. The water smells like cumin again. What the fuck, Montreal? Why does my water smell like cumin? Mix well, place in airtight container in warm place. Abandon it for a week.

Levain #2 ( Which is to say #1 transforms )It has been a week, how do you feel?Dissolve 2tsp honey in half cup water. You do not notice the smell of the water this time.. Use a small bowl.Mash the apples and add them to the bowl.Add 2 cups organic unbleached white flour beforeyou dump in no-name brand and hope for the best.You have a dough like substance. How do you feel?Knead it for ten minutes. This makes you feel aggressive and capable of loving all at once, like an Italian housewife.Allow to rise ( warm place, damp cloth, etc. ) for 8 to 10 hours. Maybe it will take longer. Why didn’t you buy the organic, unbleached white flour?? Meditate and do homework. Call your mother, she worries.

Levain #3Dissolve one teaspoon honey in 1/3 cup water. Add chunks of levain to it. This feels existential. You mull.When the consistency is even, add 1 cup flour. Mix.

The doughPeel and chop 4 cups apples. Saute them in butter. They small amazing. Take them off the heat before they are mush. Your colloc enters. Guiltily promise a small loaf.Proof 1 package yeast in ¼ cup warm water. Add 1 tsp honey.In a large bowl, add yeasty water to 1 ¼ cups warm water. Add chunks of levain. You hate the word “chunks.” It reminds you of “blowing chunks” You are a child of the 90’s.In another bowl, mix three cups white flour with one cup rye flour. You use a combination of cornmeal and whole wheat flour instead. You mangle this fine French recipe. Mix in 1 tbsp salt. You are a renegade.Slowly add the dry ingredients to the wet. When everything holds, knead in the apples + leftover flour. “The French are insane,” you think, privately.Knead well. This is such an undertaking.Allow to rise for 1 ½ hours.Shape into loaves, as many as you want. You are giddy. They must rise once more. 45 minutes.Bake for 40 minutes at 425, then for 15 minutes at 400.This bread makes you think of French farm cottages. Despite this, it was not worth 10 days of preparation. You are frustrated. What did you expect?

DRINKSDominoBy Vincent Pons, Bourg-la-Reine, France

Five DominosRhum BlancLait de CacoaCreme de BananeMyntilleau Casis

Vilma, Paris, France.

Luisa Bergamini Bologna Italy

Daniel de Culle, Burgos, Spain

Simon Warren Tring UK

Uli Grohmann Munster, Germany

Lisa Anuen, Mississauga Canada

Genevieve Chausse, Rawdon Canada Manfred Heinze Berlin, Germany

Roberto Scala Massa, Lubrense Italy

Ion Isaila Dusseldorf, Germany

Daniel de Culle, Burgos, Spain

Daniel de Culle, Burgos, Spain

Daniel de Culle, Burgos, Spain

Uli Grohmann, Munster, Germany

Daniel de Culle, Burgos, Spain

Nula Horo (Magra Fazo Europo) Lupiro el Anavalo & Kesado (Don Mail)

Rojales, Spain