Mail Art Cookbook

Mail Art Cookbook Presented by the Museum of Ornamental Post Toronto, Canada Curator: Dewi Assistant 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 Canada Dame 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, Spain Chris Gregori 4103 W 23rd Ave Denver CO USA 80212 Luisa Bergamini Via Cracovia, 25 Bologna 40139 Italy Manfred Heinze Wrangelstr. 64 10997 Berlin, Germany Snezana Kezele Bul. Zorana Djindjica 82, 11070 Belgrade, Serbia Vincent Pons 6 avenue Aristide Briand,92340 Bourg-la-Reine, France Simon Warren 60A Akeman St. Tring HP23 6AN UK Karen 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 Canada Chantal 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 1V1 Vilma, 1 bis rue de l’Aure Paris, France 75015 Maddy R-S 584 Jersey, San Francisco CA USA 99114 Kat Diestel W-Rathenau-Str.28 19055 Schwerin, Germany Megan Hansen, Wolf Gulch Farm 7000 Little Applegate Rd Jacksonville, OR USA 97530 Miranda Vissers Jo Goudkuillaan 2 5626 GC Eindhoven Nederlands ( 8 works ) Mariska Van Den Heuvel Moroweg 3, 7274 AE Geenteren, Holland Snappy Studio J – 1324 Broad St. Victoria BC V8W 2A9 Canada Alice Vam, Montreal QC, Canada

ART A Fluxus Recipe

By C Mehrl Bennett, Columbus OH USA It's so perfect, though a bit medieval: 1. Save TWO admission tickets from current events 2. Take photo of a mass of clouds 3. Plant a loaf of French bread in a standard pot 4. Pull postage stamps out of your sleeve Now, thoroughly discard the above from your mind, then return in 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 Pasta

By Lorraine Kwan, Vancouver BC Canada Sylvia Klein hand carries home a package of colourfast bow tie pasta from Italy. She photographs the past to look like flowers in a cellophane vase. Sylvia filters and prints a copy for Lorraine who hand 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. Finally she scans, manipulates, filters and prints the pasta top taste: one serving she keeps, one is for Sylvia and the other for Dewi. ( Editor note: Yea! )

Lorraine Kwan, Vancouver BC Canada

Quick & Easy Mail Art Po(s)t Luck

By Gail Whitter, Trail BC, Canada.

You will need: contents of this envelope 1/4 glue stick 1 working timer dash of inspiration 1 envelope 1 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 gluing contents 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 #2

By Mariska Van Den Heuvel, AE Geenteren, Holland Instructions; 1) 1. Make a selection of the words you would like to add to your letter 2) 2. Boil 250 centilitres water 3) 3. Take another good look at your words 4) 4. Put the words and the water in a large cup 5) 5. Let it all blend in the cup and in your imagination for a while 6) 6. Start to read your letter in your mind 7) If you want to make a tall story: please add some strong tea 8) Finish your letter whenever you like 9) 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 Chips

By 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 Sun

By Giovanni StraDA DA Ravenna Sitting in the sun Waiting for a senorita to show Guitar playing melodies From Spain and Mexico Soft wind blowing The smell of sweet roses To each and every one Happy to be on an island in the sun Mother with their children Waiting in the cool shade And thirsty people come in from the fields And drink tea and lemonade Old man yawning His day is coming His working day is done He's happy to be on an island in the sun All the stars come out And shine so bright Its so romantic to be In that moonlit paradise Love is going to shine A welcoming light When I look into the eyes Of a senorita to-night Sitting in the sun Soft wind blowing Happy to be on an island in the sun La la la la la

Maybe

By Kat Diestel, Schwerin, Germany Maybe A casserole for supper and A pair of stretchy Ordinary arthritic fingers Have to endure the consequences Imagine being so offhand.

KORAK PO KORAK ( step by step )

By Snežana Kezele, Belgrade,Serbia KORAK PO KORAK NE MOGU DALJE O PLAVO SE SAPLIĆEM DOK PADAM GORE GLEDAM A NEBO OBLACIMA IZGUŽVANO PO IVICI ISKRZANO PREKO HORIZONTA PRESAVIJENO

Autumn Tree#1

By Theo Nelson An orange glow Infuses the heart, Yellows and reds Drop to the ground, Swirl up and are Carried by the wind, Piling in corners and Adding colour To concrete landscapes, Fields of gold are swathed Into corduroy patterns, Autumn has arrived Once Again.

Miranda Vissers, Eindhoven, Nederlands

MAINS Macaroni + Cheese and Tamales

By Karen Wood, Big Bear Lake CA USA 1 Box of Macaroni and Cheese 1 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 Cheeze

By Chris Gregori, Denver Colorado 1 ( 8oz ) package elbow macaroni 1 ( 8oz ) package shredded sharp cheddar 1 ( 12oz ) container cottage cheese 1 ( 8oz ) container sour cream 1/4 cup grated Parmesan Cheese Salt and Pepper to taste 1 cup dry bread crumbs 1/4 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 Limone

By Dewi, Toronto, Canada.

While boiling pasta, rub bowl with garlic clove.

Add juice of a lemon, a good slug of olive oil and grated 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 Crab

By Melissa H. Clark, Langely BC 2 tbsp butter 2 Tbsp vegetable oil 1 cup chopped onions 1 tsp minced garlic ½ tsp chopped chilies 2tbsp curry powder 2 cups raw rice 4 cups coconut milk 1 tsp salt Pepper to taste 1 lb crab meat 2 tbsp olives 1 tsp lime peel 2 tbsp lime juice ¼ cup cilantro Melt butter into pan over medium heat.

When hot add onions, garlic, chiles Saute for 2 minutes Pour in rice and stir Stir in coconut milk, salt + pepper and bring to a boil, reduce heat and cover Simmer undisturbed for 15-20 minutes Stir in Crab meat, chives, lime peel & juice, cilantro Cover and simmer for 5 minutes or until liquid absorbed & crab heated through Taste for seasoning Be careful, rice can burn or be undercooked – a challenge to make perfect dish Serve !! Enjoy !

Maddy, San Francisco CA

DESSERTS Banana Boat

By 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 mangoes 1 papaya 1 tsp fresh minced ginger root 4 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 Topping 2/3 cup unsweetened coconut milk 1 packet Equal ( or to taste ) ½ tsp vanilla extract 1 rounded tsp arrowroot 6 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 chocolate 1 cup sugar 5 eggs 1 rounded tbsp flour 1 1/2 tsp ground chili ( adjust to your taste I used 2 rounded tsp piment d'esplette ) Preheat oven to 350 degrees F Melt butter with chocolate in a small saucepan Transfer into a mixing bowl, blend in sugar and let cool a little Add eggs one by one, mixing well after each addition Add flour and chili. Mix well.

Pour batter into mini muffin tin ( app. 3/4 full ) Bake for app. 18 min. the top should look set Cool on Rack for 2-3 min.

Use sharp knife to loosen edges of mini bites Once completely cooled, remove from muffin tins.

Store in airtight container Makes app. 3 dozen Larry Smith's Sticky Buns

by Dame Mailarta, Victoria BC Canada DOUGH 1 ( 1/4 ounce ) package active dry yeast 1/4 cup sugar 1/4 cup warm water ( 105 to 115 degrees ) 3/4 cup whole milk 2 tsp ( 1/4 stick ) butter 1 large egg 3 3/4 to 4 cups all-purpose flour 1/2 tsp salt FILLING 3/4 cup ( 1/2 sticks ) butter, softened 1 1/2 cups packed brown sugar 1 tbsp ground cinnamon 3/4 cup chopped pecans or walnuts ( optional ) FROSTING 4 ounces cream cheese, softened 1 1/2 cups confectioners' sugar 1 tsp vanilla extract

1. To make dough: Sprinkle the yeast and a pinch of the sugar over the warm water in 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 the mixing bowl. Add the flour, about 1 cup at a time ( adding the last 3/4 cup flour if necessary ), and salt, and mix ( 5 minutes if using a dough hook, 10 minutes if kneading by hand ) until firm but soft. The dough should gently spring back when poked. Do not over knead. Place dough in a a 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 floured surface, press or roll the dough into a rectangle, about 17" x 14". Spread the filling evenly to all edges, leaving a 1/2 inch border along one of the long edges of the dough. Roll up the filling-covered dough, starting with the side opposite the edge with the border. When almost finished rolling, slightly dampen the uncovered 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 and let 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, and vanilla 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 Pan

By Lorraine Kwan, Vancouver BC Canada Preheat oven to 350 Degrees CRUST 1/2 unsalted butter 1/3 cup of sugar 1 & 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.

FILLING 1 8oz pkg cream cheese, softened 1 cup icing sugar, sifted 2 envelopes Dream Whip 1 pkg instant chocolate pudding, 4 serving size 1 pkg instant vanilla pudding, 4 serving size 3 cups milk evenly divided into 2 portions FILLING DIRECTIONS Blend cream cheese and icing sugar; spread over cooled base. Following pkg directions prepare Dream Whip; spread half over the cheese layer. For 2 minutes beat 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 the chocolate layer. Top with the remaining Dream Whip. Chill overnight.

Chocolate Chip Cookies

By Megan Hansen, Jacksonville, OR USA Serves 4-5 dozen or 48 bars Ingredients 1 cup butter ( 2 sticks ) ¾ cup sugar ¾ cup brown sugar 1 tsp vanilla extract 2 eggs 2 ¼ cup flour 1 tsp baking soda ½ tsp salt 2 cups Chocolate chips ( 11.5 oz bag ) Optional 1 cup chopped nuts Fast Eyes, Fairfax Station, VA USA Directions Heat oven to 375 F Beat butter, sugars & vanilla in large bowl until creamy. Add eggs, beat well Stir in flour, baking soda & salt gradually beat until well blended. Stir in chocolate chips Drop 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 pommes

By Alice Vam, Montreal Levain #1 Peel 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 before you 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 #3 Dissolve 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 dough Peel 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?

DRINKS Domino

By Vincent Pons, Bourg-la-Reine, France Five Dominos Rhum Blanc Lait de Cacoa Creme de Banane Myntilleau 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

Roberto Scala Massa, Lubrense Italy

Manfred Heinze Berlin, Germany

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