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This is going to be another regular feature......
Poor circulation symptoms are most frequent in people over fifty and
those who are about twenty percent overweight who are generally physically
inactive. If this person is a female then the risk factor goes even
The most common symptoms of poor circulation is deteriorating vision. This
is due to damage to the retina which is one of the prime causes of
Another symptom of poor blood circulation is a loss of sensation in the
hands and feet. This is due to the nervous system receiving a lack of
proper oxygen supply to the tissues. This is also known as diabetic
neuropathy and the common symptoms are poor discernment of temperature and
pain, frequent numbness, and pain.
Another common symptom is foot ulcers. These are also a direct cause of
lack of oxygen supply and thus damaging to the nervous system.
And last but not the least, varicose veins and leg ulcers are caused by
poor circulation and appear as damaged veins in the legs.
There are treatments available to help alleviate these ailments and poor
circulation symptoms as a whole. The medical field is seeking treatments
or products to help ease the symptoms of poor circulation.
However, L-arginine, an essential amino acid that helps to produce nitric
oxide which dilates blood vessels can provide healthy blood circulation.
Other supportive healthy circulation ingredients are horse chestnut seed
extract, grape seed extract, capsaicin, Vitamin B-6, and Vitamin B-12,
which are essential for these ailments.
One Ticket is All It Takes
The UK Lottery never pays less than £3 million every Wednesday and Saturday (± R43 million) with frequent rollovers.
Click here to play! This past weekend one lucky winner
walked away with just under 5 million pounds, that's about R75,000,000. Now
that's a whole lot of zero's. You can't win it if you aren't in it!
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. (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.
Does this sound yummy, or what???
7 - 9kg whole turkey
salt & pepper
25 - 50ml butter or margarine
1. Heat oven to 160°C
2. Rinse turkey and pat dry with a paper towel
3. Sprinkle the cavity lightly with salt & pepper, secure legs together
and place in a large roasting pan
4. Place the butter in a 250ml measure and microwave for 45 seconds on
high, or until melted
5. Brush the turkey with the butter and sprinkle with salt & pepper
6. Insert a meat thermometer, if you have one, in the thigh and cover with
7. Estimate total cooking time at 65 minutes per kilogram
8. If making use of a thermometer, bake until internal temperature in
inner thigh registers 85°
9. Remove the foil during the last 35 minutes of roasting time
10. Allow to stand for 15 - 20 minutes, tented with foil before carving
11. Reserve dripping for gravy
2 cups of reserved dripping
pinch of pepper
1. Strain drippings into a 4 cup measure
2. Add water or chicken stock, if necessary to make it up to 500ml
3. Place the remaining ingredients in a small mixing bowl
4. Add a small amount of dripping to the flour mixture and stir until
5. Add the flour mixture to the liquid, stirring with a whisk until smooth
6. Microwave on high for 6 - 8 minutes, or until mixture thickens and
bubbles, stirring 2 - 3 times
Go take a look at
page, there are some great sarmie ideas!
I ate this sandwich for
most of my pregnancy, and still love it lots of years later.
White Roll with avocado, sliced boiled eggs, grated cheddar cheese & lots
of pepper – Should be wacky enough!
Marguerite Thornes, Underberg, South Africa
1954: J G Strijdom is South Africa's
new premier, Vietnam is divided into North and South Vietnam, Nasser
takes power in Egypt, k-2 is climbed for the first time. The first nuclear
power station opens near Moscow, West germany win their first soccer World
Really, really old recipe
This dates from the late 1800's
Take some large cucumbers, peel then and scoop out the seeds. Fill them
with a forcemeat made as follows: 1 lb. meat, 1/4 lb. suet, 2 oz.
breadcrumbs, 1 teaspoonful of savoury herbs, pepper and salt, a little
stock to moisten an an egg to bind. Put the cucumbers into a roomy stewpan
with some stock. Stew gently. Thicken the gravy with a little flour
and add a tablespoon of butter.
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
For the next few issues I will be featuring the Small
Five starting with the Elephant shrew, next was the Leopard
tortoise then the Ant Lion and the Redbilled buffalo weaver.Then
followed the Leopard tortoise.
Rhinoceros beetles grow to be between 1 and 2 1/2 inches long.
Both sexes have horns, making it difficult to distinguish between them. Male beetles use these horns for fighting rival males over feeding sites or females. Rhinoceros beetles also use their horns for digging, climbing and mating.
THE POTJIE FOR NAMIBIAN CUISINE
The Potjie, a brand new restaurant and pub in Wilderness, celebrated
its official opening on Saturday, 20 October. Owners, Monika and Gert
Stroebel have been in the restaurant industry for many years and have a
passion for excellent service and delicious food.
The restaurant has a unique Namibian flare and offers dinners an
authentic choice of mouthwatering dishes such as pap en vleis, Venison and
A delightful variety of potjies can be enjoyed here - choose from lamb,
chicken, seafood or vegetarian. Potjie dishes are served in a traditional
black pot to add authenticity to your meal.
Also on the menu are healthy salads, a variety of seafood dishes and
The Potjie's Austrian Chef not only prepares delicious meals, but also
bakes his own bread. In future, he will also be baking mouthwatering
Apfestrudel for you to enjoy on the deck with a steaming cup of coffee.
The restaurant is fully licensed and offers an exciting selection of
cocktails expertly prepared by The Potjie's professional barman.
A television in the bar area ensures that sports fanatics can catch up
on their favourite sports during their visit here.
The Potjie has a relaxed and friendly environment where friends and
family can meet over a bottle of wine whilst enjoying fine cuisine. Come
in daily for breakfast, lunch or supper or enjoy freshly brewed coffee and
home-style cakes on the wooden deck.
Contact The Potjie on 044 877 0731 for further information.
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.
CHICKEN IN CREAM SAUCE POT
6 Chicken Breasts
Chicken Spice to Taste
250g Rindless Bacon, Cubed
4 Medium Onions, Diced
60ml Smooth Apricot Jam
15ml Worcestershire Sauce
12 Baby Onions, Peeled
10 Baby Potatoes, Peeled
750ml Frozen Mixed Vegetables
300g Mushrooms, Sliced
Aromat to Taste
500ml Fresh Cream or 250ml Cream + 250ml Milk
1 Pkt Oxtail Soup
1 Pkt Onion Soup
Spice the chicken with the chicken spices
Heat the oil in a large pot and fry the bacon for about 5 minutes
Add the onions and apricot jam, and cook until soft
Add the chicken, worcestershire sauce and water, cover and allow to simmer
for 15 minutes
Add the baby onions and baby potatoes, and simmer for 10 minutes
Add the vegies and mushrooms
Sprinkle with aromat, cover, and allow to simmer for 30 minutes
Mix the soup powder with the cream, and add to the pot
Cover and simmer gently for 30 minutes
Please excuse the four letter words in the following story. I would
have deleted them, but the story wouldn't be the same.
A young couple got married and went on their honeymoon. When they got
back, the bride immediately called her mother. "Well," said her mother,
"so how was the honeymoon?"
Oh, mama," she replied, " the honeymoon was wonderful! So romantic . .."
Suddenly she burst out crying. "But, mama, as soon as we returned, Sam
started using the most horrible language. He said things I'd never heard
before! I mean all these awful 4-letter words! You've got to take me home.
. PLEASE MAMA!"
"Sarah, Sarah," her mother said, "calm down! You need to stay with your
husband and work this out. Now, tell me, what could be so awful? WHAT
"Please don't make me tell you, mama," wept the daughter,
"I'm so embarrassed, they're just too awful! COME GET ME, PLEASE!!
"Darling, baby, you must tell me what has you so upset. Tell your mother
these horrible 4-letter words!"
Sobbing, the bride said, "Oh, Mama .. . . he used words like: dust, wash,
iron, and cook..."
"I'll pick you up in twenty minutes," said the mother.
Katie Couric, while interviewing a Marine sniper, asked:
"What do you feel when you shoot a terrorist?"
The Marine shrugged and replied, "A slight recoil."
Four Worms and a lesson____
A minister decided that a visual demonstration would
add emphasis to his Sunday sermon.
Four worms were placed into four separate jars.
The first worm was put into a container of alcohol.
The second worm was put into a container of cigarette smoke.
The third worm was put into a container of chocolate syrup.
The fourth worm was put into a container of good clean soil.
At the conclusion of the sermon, the Minister reported the following
The first worm in alcohol - Dead.
The second worm in cigarette smoke - Dead
Third worm in chocolate syrup - Dead
Fourth worm in good clean soil - Alive.
So the Minister asked the congregation -
What can you learn from this demonstration?
Maxine , sitting in the back, quickly raised her hand and said,
"As long as you drink, smoke and eat chocolate, you won't have worms!"
That pretty much ended the service
Caraway is part of the carrot family, and can easily be distinguished by
its fernlike leaves and lacy flower heads. It is indigenous to Europe, but
now grows wild in North Africa, Asia and India. The whole plant has it's
uses, but the seeds are used most for flavouring, as they have a distinct
liquorice flavour. Caraway is believed to protect you from witches, and
was used as a love potion, as it was believed to be able to prevent
Caraway prefers light, sandy soil and full sun. It grows in spring and can
be grown from seed. Caraway grows to a height of 60cm.
The seeds are harvested when ripe and starting to dry. Leaves can be
gathered when young.
Caraway loves green peas, so plant them close together. Planted as a hedge
around chicken runs, caraway will keep the runs fly-free all summer.
Caraway seeds added to cabbage and cauliflower, will remove the cooking
The caraway plant is ideal for pressing and flower arrangements, and dries
It is believed that baked caraway dough, placed in pigeon lofts, will
ensure the pigeons always return home.
The essential oil from the seeds is used in mouthwashes and colognes.
An infusion made from the seeds, aids in digestion, relieves flatulence,
and sweetens the breath. The seeds can also be chewed for the same effect.
Caraway tea is delicious. Add a teaspoon of crushed seeds to a cup of
boiling water, add a sprig of mint, and taste.
Caraway seeds are used throughout cooking as a flavouring, from cakes to
Young caraway leaves and flowers can be added to salads.
Try this for a different vegetable - boil the roots, mix with butter and
lemon juice and serve cold.
Caraway seeds are often served with cheese after a meal because of their
beneficial effect on digestion. They can also be mixed with butter or
Powered caraway seeds enhances pork dishes, meat loaf, stews and grilled
liver and onions. A little can be used to give a distinctive flavour to
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
Masvingo governor grabs farm for daughter - By Regerai Marwezu
Masvingo - Masvingo provincial governor, Willard Chiwewe, at the
weekend evicted a white commercial farmer in Chiredzi district in
southern Masvingo province as fresh farm invasions sweep across
the country. Chiwewe, who chairs a government land allocation
committee in the province, stormed Senuko Farm last Friday in the
company of armed soldiers and forcibly evicted John Alfford from
his 40 hectare piece of land. The resident minister also seized
farm equipment at the property that used to produce over 1 500
litres of milk per month in addition to fresh fruit, vegetable
seeds and sugar cane. A former farm worker at the property on
Monday told Zim Online that Chiwewe had also threatened to have
the Alffords arrested if they defied the order to vacate the
property. "We were surprised to see a group of armed soldiers
invading the farm," said Onias Chimba, a former worker at the
farm. "We were given just hours to leave the property by the
soldiers and we had to comply since the governor also threatened
to have us arrested." Chiwewe confirmed taking over the farm
adding that the Masvingo provincial land committee had since
allocated the property to his daughter whose name and age could
not be immediately verified.
"We had to seek the assistance of soldiers because some of these
white commercial farmers have become dangerous," said Chiwewe
without elaborating. "We gave the Alffords enough time to leave
but they did not listen hence we had to behave in the manner that
we did. My daughter has since taken over after the land allocation
committee gave her the property," said Chiwewe. President Robert
Mugabe’s government has since the beginning of this month
intensified a drive to expel white farmers following the expiry of
a 30 September deadline to do so. At least 10 white farmers have
already been dragged to the courts while several others have been
threatened with arrest for defying the directive to vacate their
properties. Zimbabwe has grappled with severe food shortages over
the past seven years after President Robert Mugabe began seizing
white land for redistribution to landless blacks seven years ago.
The farm occupations slashed food production by 60 percent
resulting in most Zimbabweans requiring food handouts from
international relief agencies. Less than 600 white commercial
farmers remain in Zimbabwe after the government began seizing land
from white farmers, then numbering about 4 000, for redistribution
to landless blacks seven years ago.
Supreme Court judgement triggers equipment looting -
A supreme Court judgement allowing government to seize farming
equipment from farmers whose properties have been expropriated has
triggered a farm-equipment looting orgy throughout the country.
Reports reaching the Zimbabwe Independent show that on the farms
invaded, high-profile politicians are taking advantage of the
judgement to force farmers to leave all movable implements.
Another group has started invading garages and workshops that
repaired and housed farming equipment from displaced farmers. In
the Karoi area in Mashonaland West, Major General Nicholas Dube
who invaded Grand Parade farm forcing the owner out despite the
existence of a court order allowing him to stay, is now reportedly
seizing his farming equipment. The 15 soldiers which Dube
initially deployed on the farm have now taken over irrigation
equipment including centre pivots and a host of other implements.
They are threatening to take over dairy cows and the dairy
processing plant plus other infrastructure on the farm.
In Masvingo, Chiredzi South MP retired Brig-General Kalisto
Gwanetsa, who had given farmer Lyle Engles of Farm 28 14 days to
vacate, this week ordered the farmer to leave all his movable
equipment behind. Engles, who is in the process of relocating to
Mozambique, has challenged the equipment seizure. Other workshop
and storage owners said they had been approached by people with
notices to acquire their equipment. They are also offering
ridiculous figures as compensation for the equipment. The Supreme
Court on Monday ruled that government was allowed to acquire all
farming equipment and machinery belonging to former white
commercial farmers whose farms were compulsorily acquired for
resettlement. The ruling was on a constitutional application by a
group of farmers challenging the acquisition of their equipment
stored at Manica Zimbabwe Ltd. The judgement was met with
criticism from farming organisations whose members are challenging
their eviction from farms.
Senseless killing of Zim rhinos - Myrtle Ryan
As KwaZulu-Natal celebrated the release last week of 11 black
rhinos on to community-owned land, a highly-successful project in
Zimbabwe involving the critically endangered animals was on
Wednesday night dealt a death blow. John and Judy Travers of Imire
Game Farm in Wedza, near Marondera, have for many years been
heading an extensive black rhino breeding programme funded by the
Zimbabwe government. The progeny are released into the Zambezi
Valley in a successful attempt to build up the herds of the
endangered species in the wild. Imire has been in the family since
World War 2. At the core of the project are four breeding rhinos
which have been supplying the new blood. It was these animals
which were shot at 9.30pm on Wednesday. Each rhino was tended by
an armed guard. According to family member Nicola Roche, members
of the Zimbabwe Army, dressed in camouflage uniforms and carrying
AK-47 rifles, arrived at the lodge, where they beat up a maid and
tied her up. They then forced someone to lead them to the rhino
pens, where they badly beat up the guards protecting the animals
and tied them up, said Roche. The men then killed the rhinos,
leaving a one-month-old calf as the sole survivor. Roche said
there appeared to be no motivation for this "senseless, heinous
slaughter", as all the rhino had been dehorned.
From ZWNews, To subscribe, please email
This South Africa - interesting facts and
The A to Z of South African culture (each
newsletter features a letter of the alphabet) see
D is for Dance
In one field especially, the new freedoms of post-apartheid South
Africa have brought new life - dance has became a prime means of
artistic expression, with dance companies expanding and exploring
Music and dance are pulling in new audiences and a number of
home-grown productions, particularly those aimed at the popular
market, are wowing audiences both at home and abroad.
Among these are entrepreneurial producer Richard Loring's African
Footprint, which performed in London at the 2000 Royal Variety
show, the musical Umoja, which has toured the world to huge
critical acclaim, and the drumming feast Drumstruck, which has
taken New York by storm.
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.
Check out the beauty of South Africa
with this UNIQUE live webcam (new pictures every 10 minutes, 24h per
day) of Table Mountain and Cape Town.
Panettone with mascarpone filling
If you did not have the chance to bake a fruitcake, you can rescue the
Christmas tradition with a bought panettone, a classic Italian Christmas
cake. For a dramatic, different Christmas cake, slice it in layers with a
rich, fruit and cream filling between the layers.
1 panettone of 1 kg
500 g mascarpone
100 – 200 g dark chocolate, roughly grated
15 ml (1 tbsp) icing sugar
Optional: 250 ml (1 c) glacé fruit OR glacé cherries and
roasted nuts, roughly chopped
Extra icing sugar
1. Slice panettone horizontally in three layers. Mix all filling
ingredients. Spread half over base layer, place second layer on filling
and spread second half of filling on second layer and crown with top layer
2. Dust with icing sugar and serve.
A sweet and sour mixture of fruit ensconced in flaky pastry.
1 roll bought puff pastry
1 jar Christmas fruit mincemeat, drained
1 pineapple, peeled and cut in 1 cm cubes
(Note: You can use tinned pineapple chunks. Drain well.)
125 g dried apricots, chopped
125 ml (1/2 c) icing sugar
juice of 1 lemon
Preheat oven to 200 ºC. Grease 1 muffin tin.
1. Roll out dough lightly, cut out discs with a cookie cutter or cut
squares and line hollows with it.
2. Mix Christmas fruit mincemeat, pineapple and apricot chunks. Spoon into
hollows and bake until pastry is puffed and cooked.
3. Mix icing sugar and lemon juice into a runny paste and spoon over hot
filling as soon as it comes out of the
“Doekpoedinkies”/Christmas puddings in cloth
Make delightful Christmas puddings with left-over or dry fruitcake.
Even the simplest fruitcake becomes a delicacy served this way.
Cut squares of 20 x 20 cm using muslin cloth.
Cut narrow satin ribbon of 30 cm each for each square.
Crumble fruitcake and moisten with brandy, sherry or liqueur. Mix and
knead lightly to a firm consistency which can be rolled into balls. (Note:
You can ensconce a whole cherry or a marzipan ball in each fruitcake
ball.) Fold square of cloth over ball and tie with ribbon.
Serve as dessert or Christmas sweet with brandy, sherry, sweet wine or
liqueur. The “pudding” is dipped with cloth and all in the liquor, the
ribbon is untied and the moistened fruitcake ball is eaten with a cake
fork. You can serve cream or brandy butter with it.
This unusual shortcake is a great addition to your recipe repertoire and
to the cheese platter.
125 ml (115 g) soft butter
62,5 ml (1/4 c) castor sugar
300 ml (170 g) cake flour
15 – 20 ml (3 – 4 t) rosemary leaves, chopped
Preheat oven to 200 ºC. Grease a baking sheet.
1. Cream butter and sugar and add flour. Add rosemary and knead lightly.
2. Measure 15 ml (1 tbsp) dough (per biscuit) with a measuring spoon, roll
in balls and put on baking sheet.
3. Grease bottom of a glass with butter, dip in sugar and flatten each
ball – into a biscuit of ± 5 mm thick – with it, press rosemary leaves
into it. Bake until just golden. Store in airtight container. Serve on
cheese platter and with preserved fruit.
Wonderful white fruitcake
Each slice glows with the colours of green figs, red cherries and the
amber of ginger and sultanas. A festive fruitcake.
875 ml (31/2 c) cake flour
10 ml (2 t) baking powder
pinch of salt
330 ml (300 g) butter
312 ml (11/4 c) white sugar
6 extra large eggs
125 ml (1/2 c) brandy
grated peel of 1 orange and 1 lemon
5 ml (1 t) vanilla essence
5 ml (1 t) almond essence
100 g almond flakes, crushed
200 g pecan nuts or walnuts, crushed
250 g canned pineapple chunks, halved and drained
250 g green fig preserve, halved and rinsed
500 – 750 g red glacé cherries, halved and rinsed
100 g mixed peel
300 g bleached sultanas
100 g preserved ginger, rinsed and roughly chopped
Preheat oven to 150 ºC. Line a cake tin of ± 35 x 15 cm with brown paper
or with 2 square tins of 20 x 20 cm. Grease well.
1. Sift flour, baking powder and salt together. Cream butter and sugar.
Add eggs one by one and beat well after each addition.
2. Add brandy, grated peel and essence to egg mixture. Stir nuts and
pineapple pieces into mixture. Fold flour into mixture. Mix batter well.
3. Stir fruit mixture lightly into batter.
4. Spoon into tin, level and bake for 1 hour at 150 ºC. Lower temperature
to 100 ºC and bake cake until skewer
comes out clean.
5. Let cool in tin, turn out on a wire rack, wrap in cloth and let cool
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