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Archiver > BELGIUM-ROOTS > 2008-01 > 1201708697


From: "Barbara J. Hurley" <>
Subject: Re: [BEL-R] BELGIUM-ROOTS Digest, Vol 3,Issue 13/Carbonnades flamandes
Date: Wed, 30 Jan 2008 10:58:17 -0500
References: <226871.42581.qm@web43141.mail.sp1.yahoo.com><015901c86350$9c851500$fe01a8c0@MOM><BAYC1-PASMTP14642E0EF23142BB09FD15D6360@CEZ.ICE>


Ed

Thank you for your help

B Vandessel-Hurley


----- Original Message -----
From: "edblomme" <>
To: <>
Sent: Wednesday, January 30, 2008 10:54 AM
Subject: Re: [BEL-R] BELGIUM-ROOTS Digest, Vol 3,Issue 13/Carbonnades
flamandes


> You will have to make out a Canadian custom slip for the package. Be sure
to
> tick off "gift" that way you pay no import duty. I have lately found the
> smartest thing to do for baby gifts is go to your local bank, buy X ion
> euros, and mail it with a nice card.
> Hope this helps.
> Ed Blomme
> Researching : Blomme-Vlaeminck- De Groote-Vandezande-Calcoen
> ----- Original Message -----
> From: "Barbara J. Hurley" <>
> To: <>
> Sent: Wednesday, January 30, 2008 9:58 AM
> Subject: Re: [BEL-R] BELGIUM-ROOTS Digest, Vol 3,Issue 13/Carbonnades
> flamandes
>
>
> > Hello,
> >
> > I want to send a surprise baby gift to Antwerp and understand that
> > anything
> > over a certain dollar amount they would have to pay a tax on the
package.
> > Could you please tell me that amount.
> >
> > Thank you,
> >
> > B.VanDessel
> > ----- Original Message -----
> > From: "mady dhaene" <>
> > To: <>
> > Sent: Wednesday, January 16, 2008 7:24 PM
> > Subject: Re: [BEL-R] BELGIUM-ROOTS Digest, Vol 3,Issue 13/Carbonnades
> > flamandes
> >
> >
> >> TO: Deanna Peters Denk
> >> Thank you for this and I shall try it no later than tomorrow. It does
> > look more sophisticated - and hence different in taste - than what I am
> > used
> > to. My family recipe is very simple : 2 tablespoons lard and 1/2 pound
of
> > bacon cut in small strips go in the pot first, at medium temperature.
Then
> > add the meat and brown it a bit. Add a pinch of thyme, a bay leaf, salt,
> > pepper and half as much sliced onions as there is meat, plus 250 mil (a
> > big
> > cup) of any beer at hand. My real secret is the pot : I use a pressure
> > cooker, medium heat, and from the minute the valve starts turning, or
> > hissing, depending on the brand of pressure-cooker, lower the heat a bit
> > (just as long as the valve does continue turning or hissing) and count a
> > maximum of 15 minutes. The meat is ALWAYS tender. I shudder at the
thought
> > of today's busy women having to mind this preparation for several hours,
> > not
> > to forget the required wooden-spoon-expertise, lol. Don't have a
pressure
> > cooker? OMG, this is the
> >> busy woman's saviour for all those delicious preparations that
otherwise
> > take hours and hours of braising time.
> >>
> >>
> >>
> >>
> >> ---------------------------------
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> >>
> >> -------------------------------
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> > quotes in the subject and the body of the message
> >>
> >>
> >> --
> >> No virus found in this incoming message.
> >> Checked by AVG Free Edition.
> >> Version: 7.5.516 / Virus Database: 269.19.5/1228 - Release Date:
> >> 1/16/2008
> > 9:01 AM
> >>
> >
> >
> > -------------------------------
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>
> -------------------------------
> To unsubscribe from the list, please send an email to
with the word 'unsubscribe' without the
quotes in the subject and the body of the message
>
>
> --
> No virus found in this incoming message.
> Checked by AVG Free Edition.
> Version: 7.5.516 / Virus Database: 269.19.16/1251 - Release Date:
1/30/2008 9:29 AM
>
>


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