EBBP#7: my parcel has arrived!

Hurray! My parcel has finally arrived! I must say, the postal service around Europe appears to be exceptionally slow at the moment... First, my supply of childhood sweets, lovingly put together by my brother, arrived way past its promised delivery date (I must admit that I did suspect him to have dug in instead of sending it, late apologies here) so I only could send my parcel off later than promised. I sent a placeholder in the meantime, though, and both parcels seem to have reached and pleased its recipient.
Yesterday, it was my turn to be surprised. I had treated myself to a parcel from Belgium, from talented blogger Catherine of Tours et Tartines. When you can choose your own blog, you should think that you have a big advantage, but in reality, it's just as unpredictable what you're going to get. But I wasn't disappointed.
My parcel included, in no particular order:
Sirop de Liège: apparantly similar to maple syrup (which I like very much) this is what's going on my pancakes this coming Sunday morning. I never new there was an alternative available for maple syrup, much lower in food miles and maybe just as delicious, if not better!
Oh la la! strawberry-flavoured chewy sticks, very much like some we also had back home, but looked totally different. Of course, when I grew up, we couldn't afford those, just after the war ;-)
Rock candy sticks which her Mum always wanted to use for cocktails, but they would always mysteriously disappear... For these, even I'll have sugar in my tea for once!
Chocolate - of course! Catherine is from Belgium. There's established Galler, but I am rather intrigued by the new-kids-on-the-block "Newtree"... there's ginger and pink peppercorn and one is labelled "sexy": just how did they know?
Chocolate & brazil nut cookies from a charity shop! I am sooo moving to Belgium! Here, all Oxfam sells are used underpants and I much prefer the taste of these rather dry, but then chewy and nutty cookies.
Fruit tea infusion: how could you have guessed, Catherine? I love fruit teas, as I grew up with them, and passion fruit and raspberries are among my favourite fruits. I will certainly enjoy that, maybe as an iced tea over the summer!
Quinoa flakes: I have to admit that I have never cooked with quinoa before, let alone flakes. Catherine promised me some links, so I shall try something soon, if all else fails, I'll use them in bread (this lovely woman here has just sent me two sourdough starters and with her help, I will be the queen of homemade bread in no time!
Last, but not least, a Belgian food magazine which I haven't yet browsed - but its summery recipes will lure me in in no tme, I am sure.
Many thanks Catherine for a wonderful parcel which I will be enjoying over the next few days!

Comments

[Audrey]

Greetings from Austria :)

I like "goodie bags" with food from foreign countries. It´s always nice to try something new!

Audrey

[anne]

Lucky you ! When his the next EBPP? I'd love to participate ;)

[Alexx]

My mum used to keep rock candy for putting in coffee in dinner parties....I found the box and was know to burgle it regularly :)
Sounds like a great parcel!

[Mitsuko]

Sirop de Liège is much thicker than maple syrup, more of a spread consistency. If you heat it, though, it'll get more syrupy! It's great with cheese too: goat cheese or even brie. Here are the two quinoa flakes links I promised: http://mitsu.canalblog.com/archives/2007/04/28/4766914.html (eggplant terrine) and http://mitsu.canalblog.com/archives/2007/03/09/4254025.html (quinoa cookies). You can also use them instead of rolled oats in most bread/muffins recipes. I'm glad you liked the parcel! I had fun putting it together!

[Steamy Kitchen]

I'd love to have a little nibble of the sexy chocolate!

[Xuan]

I think this is a brilliant idea. Hmmm, I'm from Singapore do you think I can participate too?

[Suzanne]

The sirop de Liège is so wonderfull for a nice sauce with for example deer. Just bake the meat, put in a little cream, stir and add a tbsp of sirop. Let the sirop melt into the cream, leave it to get a bit thicker and voila an superbeb no effort sauce with your meat.