December Filers

[Lise+Michael 13]

Thank you Marcia & Danny for your Polish contribution for our recipe book!

Sounds yummy!

34 more countries to go!

Happy Sunday everyone!

Lise

[kristen_maroc 126]

Hi fellow December family members!

A while back (post 758) Mari introduced the idea of creating a December family recipe collection. I am having a sad day since my two daughters and granddaughter left to go back to Vancouver...far from Ontario! So to keep busy I spent the morning going through all our posts...yes 66 pages later and have found that we have beneficiaries from 41 different countries! Imagine the potential for a collection of unique fabulous recipes from around the world!!! I encourage all US citizens to chat with their fiancés and inquire about a favourite home recipe. A bonus for others from the same country is that you can make sure you have on hand the ingredients to prepare a favourite home meal when your bride or groom arrives in the USA!

I would like to thank the 4 December family members who have responded to date:

Mari & Kadir (Turkey)

Kiria & Daniel (Australia)

Swissmiss2 (Switzerland)

Shawn & Sonoko (Japan)

Lise & Michael (Canada)

That leaves the following 36 countries: Albania; Argentina; Armenia; Brazil; China; Columbia Dominic Republic; England; Germany; Guyana; Ghana; Guatemala; Haiti; Honduras; India; Ireland; Israel Ivory Coast; Jamaica; Macedonia; Mexico; Morocco; New Zealand; Nigeria; Peru; Philippines; Philippines; Poland; Russia; Singapore; South Africa; Taiwan; Turkey; Thailand; Ukraine; United Kingdom; United Arab Emirates and Venezuela

To make it easier to compile you can send the recipes to me as a personal message and I will add it to the file I have started. I propose a target date for submission of a recipe to be April 30th and during the first week of May I will post the entire recipe book!

No need to be diet conscious.....appetizers, side dishes, main courses, desserts are all welcomed!

Let’s all make an effort to create a memorable cookbook to look back on the group that stood thick and thin through a lengthy worthwhile process!!

I will add a Canadian dessert and a shrimp pasta dish to our collection.

Enjoy your day!

Lise

Lise, I was the first one! You have a Morocco recipe!

[Lise+Michael 13]

Lise, I was the first one! You have a Morocco recipe!

Yes, I realized that after I sent the first post, I tried to correct it but VJ would not let me do an edit. So I replied with a thank you to you (post 986). Sorry for the confusion, and we do appreciate your contribution!

Have a nice day,

Lise

[Gsummit 14]

Congrats to all those who have been touched, fondled and approved! I am very happy for you and hope to join you in the very near future. Coming to this forum makes me feel a bit less crazy for checking our status every other day like its the antidote lol. I warned my fiance that I would throw him under the bus as he has been less than cooperative in giving me Nigerian recipes for the collection. He has every excuse in the book so I just found my own. I hope he likes Italian, Asian and American foods everyday when he gets here since he is lazy about sharing recipes from his country lol. So that being said, here is the recipe for Jollof rice which I love and hope you will too. Please take Nigeria off the list of shame lol

Jollof Rice

4 cups white rice

2 tomatoes (or 8 ounces tomato sauce and 3 ounces of tomato paste)

1 bell pepper

Onion

Salt

Dry red pepper (like cayenne)

1 cup meat broth (or 4 magi/bouillon cubes)

Water

1. Unless the rice is pretty clean, you will want to rinse it before cooking it.

2. Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)

3. If you are using fresh ingredients (the tomatoes and pepper) blend them until they are smooth in texture (you can also grind the onion with this mixture).

4. Let the rice cook 10-15 minutes.

5. Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions.

6. Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much).

7. If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cubes for taste.

8. Add about 2 teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes).

9. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they've added the ingredients...I suggest 350 degrees or so.)

10. Once cooked, add more salt or pepper to it if you wish.

[Mariye & Ky 172]

Congrats to all those who have been touched, fondled and approved! I am very happy for you and hope to join you in the very near future. Coming to this forum makes me feel a bit less crazy for checking our status every other day like its the antidote lol. I warned my fiance that I would throw him under the bus as he has been less than cooperative in giving me Nigerian recipes for the collection. He has every excuse in the book so I just found my own. I hope he likes Italian, Asian and American foods everyday when he gets here since he is lazy about sharing recipes from his country lol. So that being said, here is the recipe for Jollof rice which I love and hope you will too. Please take Nigeria off the list of shame lol

Jollof Rice

4 cups white rice

2 tomatoes (or 8 ounces tomato sauce and 3 ounces of tomato paste)

1 bell pepper

Onion

Salt

Dry red pepper (like cayenne)

1 cup meat broth (or 4 magi/bouillon cubes)

Water

1. Unless the rice is pretty clean, you will want to rinse it before cooking it.

2. Put the rice and about 6 cups (or about 1½ liters) of water into a pot and place on high heat. (Some people prefer to boil the water and add the rice to boiling water. This is fine too.)

3. If you are using fresh ingredients (the tomatoes and pepper) blend them until they are smooth in texture (you can also grind the onion with this mixture).

4. Let the rice cook 10-15 minutes.

5. Add either the tomato/pepper mixture or the tomato sauce and tomato paste. If you have not added the onion, you can slice or dice it now and add to the pot, depending on how large you like your onions.

6. Add enough water to allow the rice to complete cooking (since you will not be draining the rice, it is better to add too little and check up on it often, than to add too much).

7. If you have any meat broth from boiling any meat, you can add it to this as well. Otherwise, unless you are a vegetarian, suggest adding about 4 magi cubes for taste.

8. Add about 2 teaspoons of salt, and about ½ a teaspoon of dry red pepper (as the rice is cooking, or as you are eating the finished product, you can add more of either one of these so I really suggest starting out small, also useful if different people who will be dining have different tastes).

9. Allow the rice to continue cooking until the rice is soft. If it is not dry at this point, then switch the heat to low to allow it to dry the excess water without making the rice much softer. (Also, some people prefer to bake it once they've added the ingredients...I suggest 350 degrees or so.)

10. Once cooked, add more salt or pepper to it if you wish.

LOL you make me laugh... "list of shame" LOL LOL!!! Please see if he'll give you the recipe for Nigerian "stew" (with the hot hot hot pepper), and for dried yam. Fried Banana,and poof poofs!!!! Did you know on Friday nights I'm a Nigerian? lol, I fellowship with them, and since I'm a foodie, they say I'm Nigerian on Fridays! LOL You tell that husband (to be) of yours to bring you some beautiful dresses full of colours too! Must tell you they tried to put the head scarf on me once and they said, "your hair too soft sistah mari" LOL And, it made my skull look GIANT and lop-sided! ha ha. I do own one wrap around 2 pc Nigerian dress in lovely light blue.

Love to you and your sweetheart!

Mari

[Gsummit 14]

LOL you make me laugh... "list of shame" LOL LOL!!! Please see if he'll give you the recipe for Nigerian "stew" (with the hot hot hot pepper), and for dried yam. Fried Banana,and poof poofs!!!! Did you know on Friday nights I'm a Nigerian? lol, I fellowship with them, and since I'm a foodie, they say I'm Nigerian on Fridays! LOL You tell that husband (to be) of yours to bring you some beautiful dresses full of colours too! Must tell you they tried to put the head scarf on me once and they said, "your hair too soft sistah mari" LOL And, it made my skull look GIANT and lop-sided! ha ha. I do own one wrap around 2 pc Nigerian dress in lovely light blue.

Love to you and your sweetheart!

Mari

Nigerian on Fridays Hilarious, I will have to use that one! I will try to get the recipes from him but dont hold your breath. He is hardheaded and must not have learned to share in kindergarten. But as soon as learn to make them from my other Nigerian friends I'll be sure to share. We went shopping for dresses while I was there and the colors are so vibrant and beautiful. I hope to go back soon and collect more. Although I wont make the same mistake of not getting them tailored while there because they try to charge an arm and a leg for the same service here. Lol, they had fun putting the head scarf on me too and he almost collapsed when he walked in and saw me wearing it.

Love to you and Kadir as well (btw- Ola keeps calling me babejim after your post lol)

[M & J 5]

I'm just worried that things will be held up even further, and my consulate is known for being a slow dark abyss where information goes to die. It'll probably be quite a wait after my NOA2 and I just don't want to take a chance on our wedding. The stress was just too overwhelming and I didn't have enough faith in USCIS and my consulate to get me there in time.

Definitely trying to stay positive, I just left my fiance after what will probably be my last visit until the move, on monday, so I'm having a hard few days at the moment.

I was wondering why you changed the date also. So if you reschedule then you will have a civil ceremony to satisfy the visa requirements and then have the larger ceremony in May? My wedding date is scheduled for 11-12-11. I haven't even thought about rescheduling the date yet. I'm just crossing my fingers as well because now my fiance will apply for his visa in his home country (Guyana) and not Barbados. I have no idea how long the wait is for the interview. I figure if he has an interview no later than August or Sept, we should be good to go. Let's just all hope that happens

Good luck to you!

[Mariye & Ky 172]

http://www.youtube.com/watch?v=m1lV4cYoczw&feature=related

To all the December 2010 K1 Brides and Grooms,

This video is from my heart to yours. The song is "Unstoppable" because that's what WE ARE!

Always with love,
Mari

[Piefre 15]

Just checking in. How is everyone doing on their fitness challenge? I think I heard about this somewhere in here and just wanted to inquire. I'm going to try to lose a few pounds myself. Ideally 15 pounds and get back into shape. I was in shape a little less than a year ago and kind of...enjoyed too much cake.

[hope.andsun 7]

Just checking in. How is everyone doing on their fitness challenge? I think I heard about this somewhere in here and just wanted to inquire. I'm going to try to lose a few pounds myself. Ideally 15 pounds and get back into shape. I was in shape a little less than a year ago and kind of...enjoyed too much cake.

I always "enjoy" everytime my fiance visits.

[Lise+Michael 13]

Good Morning fellow December filers,

Our VJ December filer family cookbook is well on its way to becoming a very unique interesting keepsake! Below is a recap of those who have contributed to date:

Derek & Callie (Australia)

Michael & Lise (Canada)

Sean & Sonoko (Japan)

Nikolacoldada (Mexico)

kristen_maroc (Morocco)

Gsummit (Nigeria)

Marcia & Danny (Poland)

Swissmiss2 (Switzerland)

Mari & Kadir (Turkey)

We would love to have contributions from the following countries:

Albania; Argentina; Armenia; Brazil; China, Columbia; Dominic Republic; England; Germany; Guyana; Guatemala; Haiti; Honduras; India; Ireland; Israel; Ivory Coast; Jamaica; Macedonia; New Zealand; Peru; Philippines; Russia; Singapore; South Africa; Taiwan; Thailand; Ukraine; United Kingdom; United Arab Emirates; Venezuela

I will update the contributor list next Monday, have a wonderful week everyone!

Edited March 28, 2011 by Lise + Michael

[Alex&Joan 0]

Good Morning fellow December filers,

Our VJ December filer family cookbook is well on its way to becoming a very unique interesting keepsake! Below is a recap of those who have contributed to date:

Derek & Callie (Australia)

Michael & Lise (Canada)

Sean & Sonoko (Japan)

Nikolacoldada (Mexico)

kristen_maroc (Morocco)

Gsummit (Nigeria)

Marcia & Danny (Poland)

Swissmiss2 (Switzerland)

Mari & Kadir (Turkey)

We would love to have contributions from the following countries:

Albania; Argentina; Armenia; Brazil; China, Columbia; Dominic Republic; England; Germany; Guyana; Guatemala; Haiti; Honduras; India; Ireland; Israel; Ivory Coast; Jamaica; Macedonia; New Zealand; Peru; Philippines; Russia; Singapore; South Africa; Taiwan; Thailand; Ukraine; United Kingdom; United Arab Emirates; Venezuela

I will update the contributor list next Monday, have a wonderful week everyone!

[Alex&Joan 0]

Hi fellow guys..

Hey Lise, I messaged you my recipe for a traditional drink from Dominican republic..

[wendie and sam 4]

Nigerian on Fridays Hilarious, I will have to use that one! I will try to get the recipes from him but dont hold your breath. He is hardheaded and must not have learned to share in kindergarten. But as soon as learn to make them from my other Nigerian friends I'll be sure to share. We went shopping for dresses while I was there and the colors are so vibrant and beautiful. I hope to go back soon and collect more. Although I wont make the same mistake of not getting them tailored while there because they try to charge an arm and a leg for the same service here. Lol, they had fun putting the head scarf on me too and he almost collapsed when he walked in and saw me wearing it.

Love to you and Kadir as well (btw- Ola keeps calling me babejim after your post lol)

I'm so jealous you get to wear Nigerian wedding dresses!! I love Nigerian fashion, especially the traditional dresses- they are so orinate. When I lived in Africa I always saw women in dresses I loved and asked where they came from and they were always Nigerian. You're right about tailoring, way better in Africa. I had 5 dresses made with fabric I selected for under $40 fabric and all... and purses to go with them! (oohh how I miss Africa)

OK I'm going to submit recipes soon, I swear! I'm just looking up my best dessert recipes and I've got some recipes from my Iraqi mother in law for really good fish dishes. (even tho we are in the UK category my hubby to be is technically Iraqi so most things we cook are Mexiraqi since I'm Mexican)

Regarding the fitness challenge, I've lost 11lbs since mid January, and I'm on the way to losing more because I'm running the Marine Corps Marathon this year for the 2nd time. I just did 4 miles yesterday, last weekend I did a very slow 6 but I'll work on speed soon. I'll try to do a comprehensive 'weight loss tips" post soon...

Happy Monday guys and gals! Hope more people get fondled this week... starting with me!

Edited March 28, 2011 by wendie and sam

[Lise+Michael 13]

Hi fellow guys..

Hey Lise, I messaged you my recipe for a traditional drink from Dominican republic..

Thank you Alex & Joan! This is our first beverage contribution. I am betting a lot of our December families will enjoy it!

Enjoy your day,

Lise