I just love smoothies! Right
click here to download an eBook containing 204 smoothie recipes.
This is going to be another regular feature......this article with
thanks to Glenacres
Superspar newsletter. To
click here and send the blank email.
There is an outbreak of head lice at the schools again, so I decided to
give you some information on this problem.
Lice are barely visible, blood-sucking parasites that live on hairy parts
of the human body.
They seldom cause medical problems, but are very contagious and can be
Intense scratching can break the skin and lead to bacterial infections.
There are 3 types of lice:- head lice, which we will discuss here - body
lice and pubic lice. Treatment depends on the area infected.
Contrary to popular belief, head lice are not related to poor hygiene,
they prefer clean hair to dirty hair.
Treatment must kill the adult lice as well as the eggs (nits) on the body,
bedding and clothing to be effective.
Lice are barely visible wingless insects between 1 and 3mm in size, about
the size of a seseme seed. The nits are barely visible, whitish ovals
cemented to the hair shafts. They spread easily from person to person by
sharing clothes, towels, bedding, brushes and by body contact.
Every 4 hours or so, a louse bites into a tiny blood vessel for a meal.
Because it injects anaesthetic, you won't feel the initial bite, however
when the saliva gets under your skin, bites begin to itch.
Symptoms are intense itching on the scalp, especially behind the ears and
at the nape of the neck. Children may hardly notice head lice or may have
only a vague scalp irritation in the beginning. With advanced infestation,
the scalp may become red and inflamed, with swollen glands near the area
where the lice are living.
Once you have been infected with adult lice, they will attach their eggs
(nits) to hair shafts on various parts of the body. The nits hatch in 8 -
10 days, producing more lice. Lice can live up to a week on items such as
bedding, sleeping bags, clothing and towels.
Examine the scalp for tiny grey insects, usually at the nape of the neck
or back of the head, where there is most hair. Also look for shiny, small,
greyish-white oval-shaped eggs firmly stuck close to the base of the hair
shafts. They look like flakes of dandruff that cannot be brushed off.
The goal of the treatment is to remove all lice and nits. This usually
requires repeated efforts, because a few adult lice may escape by hiding
in clothing or bedding, and eggs are difficult to kill.
The most common treatment for head lice is to kill the adults with an
insecticide shampoo, freely available at all pharmacies, and to clear out
nits with a special fine-toothed comb, also available at pharmacies. Of
the medication for lice, permethrin is the safest and most effective, and
most pleasant to use. For best results, follow the directions exactly.
Other family members should be treated too - about 60% of infected
children have relatives who carry lice. To eliminate all lice and
successfully prevent reinfection, wash all clothing, bedding and towels in
very hot, soapy water and dry them in a hot dryer. You can also disinfect
bedding and other items such as hats and clothing, by placing them in a
sealed plastic bag for 14 days - the nits will hatch in about a week and
die of starvation. Brushes and combs can be disinfected by soaking them in
hot, soapy water for 10 minutes.
Prevention of head lice, especially among children, is very difficult,
since lice spread quickly from head to head. If you discover lice on your
child, notify the school or day-care authorities immediately. Infected
children should be kept at home until they are properly treated.
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Never buy another recipe book again!
My Recipe CD has now been updated and now includes 50 Recipe eBooks
as well as 8 Bonus eBooks (4 eBooks on making, marketing and selling
crafts for profit)
to take a look and also download your free Low Fat recipe eBook (that
works out to about R2 per recipe book! sheessshhh!)
Just to let you know that I received my recipe CD today in the mail and
I'm over the moon about it.
I'm going to spread the word to others to order copies too. It's most
certainly worth every cent..........
Glenacres Superspar Recipe
Superspar sends out a really nice newsletter full of super recipes. To
click here and send the blank email.
Peanuts are a popular ingredient in sub-Saharan cuisine but here is a
yummy recipe, much closer to home:
Pasta à la South Africa
250g tagliatelle pasta
15ml garlic butter
1 small onion, sliced
½ green pepper, cut into strips
250g mushroom, thickly sliced
500ml thinly sliced biltong
3 feta cheese rounds
salt & freshly ground black pepper to taste
1. Cook the pasta according to the packet instructions, drain and keep
2. Heat the garlic butter in a heavy based pan and sauté the onions and
green peppers until soft
3. Add the mushrooms and sauté until lightly browned
4. Add the biltong and feta cheese and heat through, stirring continuously
5. Add the cream and bring to the boil
6. Season with salt and pepper and serve on the cooked pasta
Go take a look at
page, there are some great sarmie ideas!
Sliced banana and
Peanut butter and cheese
Toasted bacon and banana
Toasted mince and pickles
Cheese and tomato sauce (ketchup)
Bread with butter and apricot jam, topped with mashed potato! (KFC works
just great with the gravy!)
Bread and butter with gravy poured over, eat with knife and fork
Vetkoek with slap chips as a filling!
1947: The first Dead SSea Scrolls are
discovered, Robert Broom unearthes Mrs. Ples, Indai and Pakistan gain
independence, the British royal family tour South Africa, Al Capone, Henty
Ford and c. Louis Leipoldt die. The AK-47 is designed.
Really, really old recipe
This dates from the late 1800's
Zoute Ribbetjie (Salted rib)
Take a forequarter of mutton. Remove the neck and shoulder, and crack
the ribs across. Rub into the meat salt, sugar and a small quantity of
Let it remain in this for two days, turning it occasionally. Hang it to
drain, and if wanted smoked, hang it in a chimney where only wood is
used.. Keep it there for a week. Wash well and boil till tender, then
broil it over a charcoal fire.
Nature is wonderful. I envy
the jobs of the game rangers and their wealth of bush knowledge. I
have often wondered where one can read up on all the interesting
facts. I would like to make this a regular feature of this newsletter,
if you are able to contribute or would like to comment on the
contribution below, please
The aardwolf looks most like the Striped Hyena, but is significantly
smaller and has a more pointed muzzle, sharper ears used for listening for
harvester termites, black vertical stripes on a coat of yellowish fur, and
a long mane down the middle line of the neck and back, which is raised
during a confrontation to make the aardwolf's size appear bigger. It is
55–80 cm long, excluding its bushy 20–30 cm tail, stands about 40–50 cm at
the shoulder, and weighs between 9 and 14 kg. Its front feet have 5 toes.
Its teeth and skull are similar to that of the hyena, although the cheek
teeth are specialized for eating insects, and its tongue for licking them
up. As the aardwolf ages, it will normally lose some of its teeth, though
this has little impact on their feeding habits due to the soft nature of
the insects they consume. It has two glands at the rear that secrete a
musky fluid for marking territory and communicating with other aardwolves.
Aardwolves are shy and nocturnal, sleeping in underground burrows by day.
They usually use existing burrows of aardvarks, Old World porcupines or
springhares, despite being capable of creating their own. By night, an
aardwolf can consume up to 200,000 harvester termites using its sticky,
long tongue. They take special care not to destroy the termite mound or
consume the entire colony, which ensures that the termites can rebuild and
provide a continuous supply of food. They will often memorise and return
to nests to save the trouble of finding a new one. They are also known to
feed on other insects, larvae, and eggs, and occasionally small mammals
and birds. Unlike other hyenas, it does not scavenge or kill larger
animals because of its weak jaw and small size.
The aardwolf is primarily solitary (especially with the males), but a
mating pair will occupy the same territory with their young. Young
aardwolves generally achieve sexual maturity after two years, and the
breeding season varies depending on their location, but normally takes
place during the autumn or spring. During the breeding season, male
aardwolves will search their own territory as well as others' for a female
to mate with. This can often result in conflict between two male
aardwolves when one has wandered into another's territory. Gestation lasts
between 90 and 110 days, producing 1 to 5 cubs (though it is normally
between 2 and 3) during the rainy season when termites are active. The
first six to eight weeks are spent in the den with the mother. After three
months, they begin supervised foraging and by four months are normally
independent. However, they will often use the same den as their mother
until the next breeding season. They can achieve a lifespan of up to 15
years when in captivity.
Do you have family and friends all
over the world? Does it cost you a fortune to buy and mail gifts to
all of them? Why not buy one Recipe eBook and email it to everyone!
Just think about the savings on postage! For my selection of eBooks
(and CD's) just click here.
to my Afrikaans newsletter .
Another new feature, from now on I will feature a potjie recipe with
each newsletter. For those of you who are not familiar with a potjie
(cast iron three legged pot) you may use a dutch oven.
is not my favourite, but I am sure a lot of you love it, so here goes:
45 ml olive oil
1 kg lamb, cubed
2 large cloves of garlic, crushed
5 cm piece fresh ginger, grated
2 onions, chopped
10 ml mustard powder
10 ml ground cumin
10 ml ground coriander
2 litre hot chicken stock
250 g dried figs, halved and/or 1 packet dried apricots
salt and milled black pepper to taste
2 juice and rind of lemons
65 ml natural yoghurt
Heat the oil in the potjie and stir-fry the meat in batches until browned.
Remove. Stir-fry the garlic, ginger and onion in remaining oil, adding
more oil if necessary, until soft. Add the spices and fry for another
minute. Return the meat to the pot, add the stock and figs and/or
apricots. Cover and simmer for about one and a half hours until tender and
done. Flavour with lemon juice and stir in the yoghurt just before
serving. Serve with steamed vegetables and white rice. Serves 6.
A foursome is waiting on the men's tee while another foursome of ladies
is hitting from the ladies' tee. The ladies are taking their time, when
finally the last lady is ready to hit the ball.
She hacks it 10 feet; Goes over and hacks it another 10 feet, then hacks
it another 10 feet.
She looks up at the men who are watching shrugs, and says apologetically,
"I guess all those f#%king lessons I took this winter didn't help!"
One man immediately replies, "Well, there's your problem..... You should
have taken golf lessons instead."
The old man had died. A wonderful funeral was in progress and
the country preacher talked at length of the good traits of the deceased;
what an honest man he was, what a loving husband and kind father he had
The widow, meanwhile was ever so slightly shaking her head, as she
intently listened to the preacher's words.
Finally, the widow leaned over and whispered to one of her children....
"Erica, honey, go on up there and take a look in the coffin and see if
that's your pa in there."
The most popular beverage in the world, but so many people don't recognise
it as a herb.
Green tea has been used in Chinese medicines for 5000 years.
Scientists, in the 1970's, discovered that people who drank green tea,
were less prone to heart attacks, high cholesterol, strokes, cancer,
infections, and high blood pressure.
Today, and tea that contains flowers, bark, buds, leaves, or seeds, is
called tea, but real tea is Camellia sinensis, and can be either black or
Tea loves acid soil, with lots of leaf mulch dug in. Their leaves like to
be kept moist, with a mist sprayer system. The top 3-4 leaves are nipped
off the top sprig of every branch.
Green tea is an excellent skin refresher. Pour cooled green tea into a
spritz-action bottle and use as a cool, refreshing toner.
Mix some green tea into your aqueous cream to use as a cleanser and
Green tea is a powerful antioxidant. The powerful antioxidant phenols
boost the immune system and ease chronic coughs and colds.
These antioxidants help prevent and repair cell damage that is in the
beginning stages of cancer, heart disease, cataracts and macular
Green tea is also a stimulant, antibacterial, diuretic and astringent.
Green tea helps reduce blood cholesterol levels, has anti-tumour
properties, and is a general tonic.
Dentist believe that gargling and rinsing with green tea helps reduce
tooth decay, as it is rich in natural fluoride.
** Please note that people with irregular heart beats, pregnant woman and
nursing mothers should not take more than 1-2 cups of green tea daily.
Cooled green tea can be used as a lotion to treat skin cancer.
If you are overtired and aching all over, sip a cup of green tea in a hot
bath, to which a big pot of green tea has been added, for instant revival.
Two teaspoons in a cup of boiling water, makes a delicious, refreshing
cuppa. Add a squeeze of lemon juice, or a teaspoon of honey if desired.
Cooled tea can also be added to fruit juices, jellies, syrups, cakes, jams
and iced teas. Add to stocks, stews and even soups for extra nourishment.
The FunkyMunky Herb eBook is now available. 48 popular herbs,
descriptions and uses with photos. Immediately available, will be
emailed to you. Only R50 ,
send me an email for payment details.
I'm very impressed with what I've read so far. What I really like
is that your book is a combination of medicinal and culinary
advice, unlike many other herb books I've read.
And the format is great - thanks very much. I have an ambitious
project to make a herb garden this year - so your section of herb
gardens will come in very handy - Shelagh
I used to have a regular feature on my website that I called the
Zimbabwe Letters. sadly my contact "went silent" and I
didn't have a source any more. I am looking for another source
40 black rhinos poached from Zimbabwe's parks
HARARE (AFP) - Zimbabwe has lost about 40 black rhinos to poachers
who have killed the animals in some government parks and
conservancies over the past three years, a state daily said
"At least 40 black rhinos have been poached in some government
parks and conservancies in the country over the past three years,"
the state-run Herald said.
The newspaper quoted World Wide Fund (WWF) spokeswoman, Melody
Maunze, as saying although other animals such as buffalos and
lions were not in danger during that period, the black rhino was
"...We are are concerned about the increasing levels of poaching
in conservancies, in particular, and some state parks," Maunze
"Efforts should be made to work with communities now settled in
some conservancies to constructively engage in wildlife
management, which would be a more economically viable option,
suitable to local conditions than
traditional livestock production systems some of them are into."
The southern African country temporarily placed over 100 rhinos at
a private conservancy in the southern part of Matabeleland last
year following the continued poaching of the endangered species.
Under the Convention on International Trade and Endangered
Species, no country is allowed to trade in rhino products
following the massive decline in its population in the 1980s.
Southern African countries are currently working together to help
boost the populations and recently Zimbabwe donated one black
rhino to the Khama Wildlife Sanctuary in Serowe, Botswana.
This South Africa - interesting facts and
Tuning in to Tourism Radio
A South African company has become the first in the world to
successfully launch a dedicated tourism radio station.
Tourism Radio, launched in Cape Town earlier this month, offers
international visitors a convenient, inexpensive way to gather the
information they need about the country as they travel through it.
The innovative service uses Global Positioning System (GPS)
technology, installed in rental cars, to track the movements of
its users, giving them information relevant to the particular area
they are driving through.
Once a visitor opts to include Tourism Radio in their hired car -
for as little as R10 to R15 a day - they simply tune in to Tourism
Radio on 90.2FM to get cultural, historical and anecdotal
information, as well as updates on nearby attractions and shows.
"What this means in practical terms is that if you're in Cape
Town, you learn about the development of the Mother City, and when
you drive to Stellenbosch, the focus of the broadcast travels with
you ... it's that easy," says Tourism Radio founder and operations
director Mark Allewell.
Pre-recorded shows focusing on local music, typical South African
slang and the like are interrupted with up to date travel and
weather reports or - if the visitor drives through an area of
importance - with information about that area.
"It's like having a local person there in your car," says Allewell.
Tourism Radio spent the best part of two years developing its
system, as well as eight months compiling all the relevant
According to Allewell, the pilot service in Cape Town will be
followed by a nationwide launch by the end of 2006 - and could be
exported, with partner firms Budget and National Alamo Car Rental
spreading the word to their international car rental network.
"With partners like Vodacom, Budget and National Alamo helping us
expand through South Africa and the world, we are very excited
about our next stage of growth."
The all-in-one official guide
and web portal to South Africa.
Looking for a specific South African recipe?
and I will do my best to find it for you!
Add your suggestions
to my Elephant Stew and
Every issue I feature an
interesting website with South African links.
Not sure where the name originated from, probably from the national festivals we used to celebrate...
2 cups cake flour
2 teaspoons baking powder
1 tablespoon butter
Sift flour and baking powder and rub butter in.. Mix with well beaten egg and a little water. Roll out and spread apricot jam on, then roll up again.
Syrup - make with
2 cups sugar
3 cups boiling water
1 dessertspoon butter
1 teaspoon flavoring
Pour syrup in long ovenproof dish, place dough in and bake for 1 hour at
Depressie Poeding (Depression Pudding)
I seem to remember reading of the Great Depression way back in 1918?? The historians can correct me, please.
30ml apricot jam
10ml bicarbonate of soda
300g cake flour
Melt butter and place with apricot jam and sugar in mixing bowl and mix well. Dissolve bicarb of soda in vinegar and add to butter mixture. Mix well. Sift dry ingredients together well and add to mixture, alternating with adding milk and mix well. Ladle into greased ovenproof dish with prepared syrup (below). Bake at 180ºC till golden brown and done.
1.25 litre water
300g brown sugar
2ml ground cinnamon
Heat all ingredients together over low heat till sugar is dissolved. Boil for 5 minutes and cool.
Afrikanerbond Poeding (can anyone help with translation and some background?)
50ml soft butter
240g cake flour
10ml baking powder
5 ml vanilla essence
Mix butter and sugar well. Add egg and mix. Sift dry ingredients together and add to butter mixture, alternating with milk. Mix well. Add vanilla essence. Ladle into greased ringform and bake for 45-50 minutes at 190ºC. Serve with wine sauce, custard or cream.
Paul Kruger Cake
Possibly a favourite of Oom Paul?
Ingredients can be halved and be sufficient for two cake pans.
500g brown sugar
10 eggs, separated
750g cake flour
5ml bicarbonate of soda
5ml ground cinnamon
8ml mace of nutmeg
5ml mixed spices
2ml almond flavoring
250g mixed peel
Mix butter and sugar till light and creamy. Add egg yolks separately and mix well after each addition. Sift dry ingredients together twice. Add almond flavoring to brandy and add dry ingredients to butter mixture alternating with brandy. Shake currants and peel together with some flour in a plastic bag and add to mixture. Mix well. Ladle into two lined, round, 250mm cake pans , and sprinkle some milk on the top to prevent cracking of the crust. Bake for 2 1/2 hours at 180ºC. Place a round piece of brown paper on top of each cake after 1 hour.
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