Number 156

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April 30th, 2008


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Greetings everyone!  And a special welcome to all the new subscribers!

New subscribers and everyone else, get your freebie at the link below. Have you ever eaten at a restaurant and wondered where you could get the recipe of a tasty dish? Scroll down to the Freebie section and download 330 Secret Restaurant recipes. Who knows, that recipe you were looking for might just be there!

We had a great time at the Kgalagadi Transfrontier Park! Click here to view some of my photos in an online photo album.

Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.

We usually go to Carnival City, our local entertainment complex about twice a month for a movie, a good meal and a flutter at the tables or machines. Most times it is crowded and my favourite machines are taken. Then I came across Silversands online casino. You simply sign up, download some software and you can practise with fun money to your heart's content before you play with the real thing.
Give it a try,
  Click Here

Law of the Garbage Truck

Thanks to Patricia Molloy for sending me this. Reminds me of the current situations with the taxis on our roads:

How often do you let other people's nonsense change your mood? Do you let a bad driver, rude waiter, curt boss, or an insensitive employee ruin your day? However, the mark of a successful person is how quickly one can get back their focus on what's important.
David J. Pollay explains his story in this way..

Sixteen years ago I learned this lesson. I learned it in the back of a New York City taxi cab. Here's what happened. I hopped in a taxi, and we took off for Grand Central Station. We were driving in the right lane when, all of a sudden, a black car jumped out of a parking space right in front of us.

My taxi driver slammed on his breaks, skidded, and missed the other car's back end by just inches!

The driver of the other car, the guy who almost caused a big accident, whipped his head around and he started yelling bad words at us. My taxi driver just smiled and waved at the guy. And I mean - he was friendly.

So, I said, 'Why did you just do that? This guy almost ruined your car and sent us to the hospital!' And this is when my taxi driver told me what I now call, 'The Law of the Garbage Truck.' 'Many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger,
and full of disappointment. As their garbage piles up, they need a place to dump it. And if you let them, they'll dump it on you. When someone wants to dump on you, don't take it personally. You just smile, wave, wish them well, and move on. You'll be happy you did.'

I started thinking, how often do I let Garbage Trucks run right over me?

And how often do I take their garbage and spread it to other people: at work, at home, on the streets? It was that day I said, 'I'm not going to do it anymore.'

Life's too short to wake up in the morning with regrets.
Love the people who treat you right.
Forget about the ones who don't.
Believe that everything happens for a reason.

Kitch 'n' Zinc

I happened to find this really nice Blog, please click on the link below and go browse around.....

Following with thanks from Brian at Kitsch'n'Zinc

To boldly grill what no man's grilled before

Were you suckered in to buying one of those silly George Forman Grills that were over hyped on TV ? My neighbour fell for the "Lean Mean Fat Reducing Grilling Machine," and he's as fat as ever, in fact he's probably fatter because he really believed that you could eat yourself thin by draining off the fat. Unfortunately the world is full of suckers and when it comes to food we all think we're experts. We're not and more importantly over the hill pugilists are even less of experts than most of us. But I suppose you've got to hand it to George because he's managed to rack up sales of over $100 million since 1995 - it seems there's a hell of a lot of fat fools out there.
Anyway how's this for a turn up? Evander "Real Deal" Holyfield took on Forman in the ring and whupped his ass and now he decided to have another go except this time it won't be in a boxing ring. Another punch drunk boxer is preparing to unveil the "Evander Holyfield Real Deal Grill," a direct competitor to Foreman's famous "Lean Mean Fat Reducing Grilling Machine,". Holyfield dons an apron in a 30-minute commercial that began airing last week describing his product's culinary and health benefits. But Holyfield isn't done with boxing. He's jumping back into the ring in a few days time on Oct. 13 to fight Sultan Ibragimov at Moscow's Khodynka Ice Palace arena, part of his quest to retire as the oldest heavyweight champion. Too many blows to the head methinks !


Right click here to download 330 Secret Restaurant recipes

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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) Click here to take a look. (that works out to about R2 per recipe book! sheessshhh!)

Hello Peter,
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..........
Thanks again,

Glenacres Superspar Recipe

Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email. 


(serves 6)
400 ml cake flour
190 ml butter
225 g mashed potato, cooled
3 leeks, rinsed and sliced into rings
2 cooking apples, peeled and sliced
5 rashers bacon, chopped
65 ml cake flour
salt and freshly ground black pepper
450 g chicken breast fillets, diced
10 ml green peppercorns in brine
250 ml beer
lightly whisked egg yolk

1. Preheat the oven to 200 °C.
2. Spray an ovenproof dish with non-stick spray.
3. Mix the cake flour and butter in a food processor until the butter is well blended.
4. Add the cooled mashed potato and process until the mixture forms a ball around the blade of the food processor.
5. Remove from the food processor and wrap in plastic wrap. Chill for about an hour.
6. Sauté the leeks and apples in a little oil until tender.
7. Add the bacon and stir-fry until done. Remove from the pan and set aside.
8. Season the cake flour with salt and pepper. and roll the chicken pieces in the mixture until well coated.
9. Fry in oil until brown on the outside.
10. Return the leek mixture to the pan and add the green peppercorns and beer.
11. Stir well. Reduce the heat and simmer until the sauce thickens slightly.
12. Turn into the prepared oven dish.
13. Roll out the pastry until 5-7 mm thick, brush the sides of the dish with water and line the oven dish with the dough.
14. Trim the edges, cut out decorations from the remaining dough and arrange on top.
15. Brush the dough with lightly whisked egg yolk and bake for 20 to 25 minutes or until the crust is done and golden brown.
16. Serve with a salad.

Ginger Beer

I just love ginger beer, try these recipes:


(makes 7 litres)
3 litre strong rooibos tea
20 ml instant dried yeast
800 g white sugar
3 litre cold water
30 ml ground ginger
75 g seedless raisins
5 ml cream of tartar

1. Blend a little lukewarm rooibos tea with the instant yeast.
2. Add the granular sugar to the remaining rooibos tea and stir until the sugar has dissolved completely.
3. Add the cold water and ginger.
4. Add the raisins and cream of tartar.
5. Cover and leave for 12 to 24 hours or until the raisins have risen to the top and the mixture begins to ferment.
6. Strain through a clean piece of cheesecloth and bottle. Store in the fridge.


(makes 4.5 litres)
10 ml dried yeast
625 ml sugar
125 ml grated ginger
5 litre warm water

1. Mix yeast with a teaspoon of sugar in a cup.
2. Fill with warm water and cover.
3. Leave mixture until it starts to bubble.
4. Place ginger, water and sugar in a large pot and leave to dissolve.
5. Add yeast and mix well. Leave overnight.
6. Strain and pour into clean bottles.
7. Store in the refrigerator.
8. Great with a tot of vodka


Calm has returned to O.R. Tambo International Airport following the weekend's shock departure of a South African Airways flight to London - on time, with all its engines attached, and only minimal luggage stolen.

A spokesman for the Airports Company of South Africa (ACSA) said that staff was receiving counselling after the shock take-off of the SAA Boeing 747, but that many employees were still "confused and angry".

According to ACSA, those heaviest hit by the freak departure were the baggage handlers.

"Many of them are feeling deeply hurt that the plane got away before they had time to carry out the traditional pre-flight baggage integrity sweep", said a spokesperson. "Many of our staff depend on this sweep to put bling on their family's table."

She added that while the sweep was not officially encouraged, since it involved cutting open baggage with industrial angle-grinders and searching for valuables, there was nothing ACSA could do to stop it.

"Asking us to stop baggage theft would be like asking us to introduce minimum employment standard in our hiring process," she said. ACSA currently requires all job-applicants to have a pulse, and to be able to write their name, or indeed any name, on an application form.

Another Wacky Sarmie

Go take a look at my Wacky Sarmies page, there are some great sarmie ideas!

From: Michelle Rees
I seriously love the following sarmie fillings:
*Thinly sliced roast beef, sliced boiled egg, mayo and finally chopped gherkins
*Chopped green granny smith apple, mayo and atchar
*Marmite, cheese and onion
*Philly cheese, sweet chilli sauce, gherkins and onion
*Toasted peanut butter and banana (so yum it’s like dessert!!)

From: Antony
The very best sarmie you will ever eat is Marmite, peanut butter and bacon.
Do not knock it till you’ve tried it……it will knock your socks off

Really, really old recipe

Potato fritters

Mash 1 lb. mealy potatoes while hot. Mix with them 2 oz. butter, a little salt, 3 well-beaten eggs, 2 oz. sugar, and half a grated nutmeg. Stir well, drop some of the mixture into boiling lard a spoonful at a time. Fry a delicate brown and serve with lemon and sugar.

Bush Buzz

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 email me.

The Gemsbok (Gemsbuck)

The gemsbok or gemsbuck (Oryx gazella) is a large African antelope, of the Oryx genus. The name is derived from the Dutch name of the male chamois, Gemsbok. Although there are some superficial similarities in appearance (especially in the colour of the face area), the chamois and the oryx are not related.

Gemsbok live in herds of about 10-40 animals, which consist of a dominant male, a few non-dominant males, and females. They often live in association with zebras, gazelles or other antelopes. The female's horns may be curved but the male's are thicker and parallel. Male gemsbok have been known to gore attacking lions with their horns.

There are two types of gemsbok: a northern and southern variety. The northern gemsboks have black-fringed ears while the southern ones have longer horns and more rounded ears.

Gemsbok are mainly desert-dwelling and do not depend on drinking to supply their physiological water needs.


Taken by me on our recent trip to Kgalagadi

Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website
Potjiekos recipe

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.

Oxtail and Banana Potjie

A size 3 Potjie Pot is recommended.


1 Large oxtail, cut into pieces
3 Medium onions, finely sliced
2 Ripe bananas, sliced
5 Medium carrots, cut into strips
12 Baby potatoes
250g Button mushrooms
1 Large tomato, sliced
5ml Chopped parsely
10 Whole uitjies
2 Garlic cloves, finely chopped
30ml Butter
0.5 Red chilli, finely chopped
5 Whole cloves (kruinaeltjies)
5ml Mixed herbs
2 Bay leaves
500ml Warm water
Salt and pepper to taste

The sauce
62ml Brown vinegar
20ml Tomato sauce,
20ml Chutney
20ml Honey
10ml Medium curry powder

Coat the Pot with the butter and heat.
Braai the meat for about 15 minutes
Add the onions, garlic, chilli, cloves, herbs, bay leaves, salt and pepper and braai for a further 15 minutes.(If the Pot gets too dry, add some warm water)
Now add the 500ml warm water, cover with the lid and allow the Potjie to simmer for about 2 hours
In the meantime, mix the ingredients of the sauce and put one side.
After 2 hours, pack the bananas on top of the meat and layer the veggies as they appear in the recipe
Sprinkle the parsley on top, and then layer the onions and allow the Potjie to simmer for 1 hour
Add the sauce and allow to simmer for a further 30 minutes

Smile a While

Thanks to raine Alexander for these:

1. Two blondes walk into a'd think at least one of them would have seen it.
2. Phone answering machine message - "...If you want to buy marijuana, press the hash key..."
3. A guy walks into the psychiatrist wearing only Clingfilm for shorts. The shrink says, "Well, I can clearly see you're nuts."
4. I went to buy some camouflage trousers the other day but I couldn't find any.
5. I went to the butchers the other day and I bet him 50 quid that he couldn't reach the meat off the top shelf. He said, "No, the steaks are too high."
6. My friend drowned in a bowl of muesli. A strong currant pulled him in.
7. A man came round in hospital after a serious accident. He shouted, "Doctor, doctor, I can't feel my legs!" The doctor replied, "I know you can't, I've cut your arms off".
8. I went to a seafood disco last week...and pulled a muscle.
9. Two Eskimos sitting in a kayak were chilly. They lit a fire in the craft, it sank, proving once and for all that you can't have your kayak and heat it.
10. Our ice cream man was found lying on the floor of his van covered with hundreds and thousands. Police say that he topped himself.
11. Man goes to the doctor, with a strawberry growing out of his head. Doc says "I'll give you some cream to put on it."
12. 'Doc I can't stop singing The Green, Green Grass of Home' "That sounds like Tom Jones syndrome. ' Is it common? ' "It's not unusual."
13. A man takes his Rotteweiller to the vet. "My dog's cross-eyed, is there anything you can do for him?" "Well," says the vet, "let's have a look at him" So he picks the dog up and examines his eyes, then checks his teeth. Finally, he says, "I'm going to have to put him down." "What? Because he's cross-eyed? ""No, because he's really heavy"
14. Guy goes into the doctor's. "Doc, I've got a cricket ball stuck up my backside." "How's that?" "Don't you start."
15. Two elephants walk off a cliff...boom, boom!
16. What do you call a fish with no eyes? A fsh.
17. So I was getting into my car, and this bloke says to me "Can you give me a lift?" I said "Sure, you look great, the world's your oyster, go for it.'
18. Apparently, 1 in 5 people in the world are Chinese. There are 5 people in my family, so it must be one of them. It's either my mum or my Dad, or my older Brother Colin, or my younger Brother Ho-Cha-Chu? But I think its Colin.
19. Two fat blokes in a pub, one says to the other "Your round." The other one says "So are you, you fat bast**d!"
20. Police arrested two kids yesterday, one was drinking battery acid, and the other was eating fireworks. They charged one and let the other one off.
21. "You know, somebody actually complimented me on my driving today. They left a little note on the windscreen. It said, 'Parking Fine.' So that was nice."
22. A man walked into the doctors, he said, "I've hurt my arm in several places" The doctor said, "Well don't go there anymore"
23. Ireland's worst air disaster occurred early this morning when a small two-seater Cessna plane crashed into a cemetery. Irish search and rescue workers have recovered 1826 bodies so far and expect that number to climb as digging continues into the night.



Probably the most popular herb of all, lavender is used mostly for it's fragrance. The most widely used varieties are English Lavender, Dutch Lavender, and French Lavender. The first two grow to about 30cm tall, but the French Lavender grows about 90cm tall. Lavender likes dry, well drained soil, and a sunny position. Lavender does not like the cold, so it is advisable to cover the plants with a protective tent during the winter months. Butterflies love lavender, but funnily enough, moths do not like it

Domestic Use:
Lavender is essential for all potpourri, and can be used in sachets, as essential oils, or even burnt in the fireplace to give off a lovely scent which pervades the house
Spread your washing over the lavender bush, to give it a fresh sweet smell that lasts

Cosmetic Use:
Lavender can be used to make a tonic water, which is excellent for delicate, sensitive skins

Medicinal Use:
Lavender gives a calming effect and helps with insomnia
Lavender is a very good mouthwash
Make a tea with a sprig of lavender to relieve a headache

Culinary Use:
Lavender can be used in fruit salad
Lavender is a excellent additive for marinades and makes a good tenderiser

takes 30 - 40 minutes
250ml flour
250ml self-raising flour
250ml cornflour
250ml icing sugar
250g butter (not margarine)
30ml lavender leaves finely chopped
icing sugar for dusting

1. Sift all dry ingredients together
2. Rub in butter, and add lavender
3. Press into a greased baking sheet (20cmx20cm)
4. Prick with a fork and bake 25 min. at 180°C till brown
5. Remove from oven and slice whilst warm
6. Dust with icing sugar after cooling


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
Zimbabwe update

This is the regular newsletter from Cathy Buckle:

Dear Family and Friends,
Behind every tree, under every bush and around every corner, it seems there is a British enemy waiting to invade Zimbabwe. "We must maintain the utmost vigilance in the face of vicious British machinations," Mr Mugabe warned as he spoke at his celebration of Zimbabwe's 28th anniversary of Independence.

No one that I've spoken to this week had even the vaguest clue of what a machination is. A few thought it had something to do with machinery or engines, others that it was a mispronunciation of the word imagination. Still others wondered if these mysterious machinations had anything to do with the Chinese ship steaming around looking for somewhere to unload its cargo of death destined for Harare. The ship loaded with 3 million bullets, 1500 rocket propelled grenades and 3000 mortar shells. So we sat on the edge of our chairs this Independence day wondering just exactly where the British are hiding and what their unknown vicious something-or-other means to our daily lives.

Nearly thirty years after Independence the threats and warnings of British plots haven't just worn thin, they've worn out altogether. It is generally agreed that at most there are perhaps thirty thousand white people left in Zimbabwe - a miniscule percentage in a population of approximately 11 million people. It's way past time for our leaders to stop blaming someone else and accept responsibility for their own deeds and machinations such as those portrayed on the front page of one weekly independent newspaper: "Hundreds flee Zanu PF Rampage." "Murder, torture, terror."

It's three weeks since Zimbabwe voted and we are exhausted, frustrated and frightened. As each day passes there is less and less food to buy, more and more reports of people beaten and hiding and still no final election results. Zimbabweans want food and jobs not grenades and bullets. We want our voices to be heard and our votes to be respected. When the South African Transport workers union refused to unload the Chinese cargo ship in Durban this week they showed the way and we thank them for this. Zimbabwe is not at war, it is hungry. Until next week, thanks for reading,

My books: "African Tears" and "Beyond Tears" are available in South Africa from: and in the UK from:
To subscribe to this newsletter, please write to:
This South Africa - interesting facts and information 

The A to Z of South African culture (each newsletter features a letter of the alphabet) see archive

I is for Indigenous Art
The massive Drakensberg range of mountains is the world's largest art gallery - indoors or out - and a monument to the San Bushmen hunter-gatherers who lived there from the Stone Age until the late 19th century.
Living in the sandstone caves and rock shelters of the Drakensberg's valleys, the San made paintings Unesco describes as "world famous and widely considered one of the supreme achievements of humankind … outstanding in quality and diversity of subject and in their depiction of animals and human beings … which throws much light on their way of life and their beliefs."

In 2000 Unesco named the Drakensberg as a World Heritage site, for both its natural beauty and the unique cultural heritage of the mountains' rich store of San art.

"The rock art of the Drakensberg is the largest and most concentrated group of rock paintings in Africa south of the Sahara, and is outstanding both in quality and diversity of subject," Unesco says.

Go to Source:
The all-in-one official guide
and web portal to South Africa.  
Recipe Requests

Looking for a specific South African recipe? Email me and I will do my best to find it for you!

Add your suggestions to my Elephant Stew and Wacky Sarmies recipes.
Featured Website

Every issue I feature an interesting website .

Welcome to the Expats Alive website! We hope that you enjoy the walk down memory lane and that you find old friends and colleagues from your expat life! This website is for all those who have lived as 'expats' at any time during life, or are still expats now! Our members have lived, and still live, on all 4 continents and are always happy to find others who have similar experiences of life as an expat. We are happy to welcome anyone who lives as a citizen of a country that is not 'theirs by birth' and all members are welcome to join us at our reunions!

The Recipes

Bakers Tennis Biscuits have been around forever, or at least that how it seems for me! It's my favourite tea-dunking biscuit! Here are some recipes with bakers Biscuits, more next time.


1 Pkt Bakers Tennis Biscuits, broken
80g Butter melted
1 Can (397g) Condensed milk
½ Cup lemon juice
Rind of one lemon
3 Eggs separated
3 Fresh bananas, sliced
½ Cup castor sugar
1 Tsp (5ml) vinegar
1 Tblsp (15ml) cornflour

Preheat oven to 180 degrees.
Combine broken biscuits and melted butter.
Press into pie dish.
Whisk together condensed milk, lemon juice, lemon rind and egg yolks.
Place banana slices on banana slices on biscuits.
Pour lemon mixture over bananas.
Beat egg whites until stiff gradually adding castor sugar
Beat in vinegar and corn flour.
Place on top of fillings.
Bake for 10 minutes or until golden brown.
Served chilled.


1 Pkt Bakers Tennis Biscuits, crushed
½ Cup (125ml) butter
1 Cup (250ml) caster sugar
3 Eggs, separated
175ml milk
1 Tbls (15ml) baking powder]
Jam of your choice
Whipped cream

Cream the butter & sugar. Add egg yolks and beat very well.
Add the biscuit crumbs to the mixture alternately with the milk.
Beat egg whites until stiff and fold them in together with the baking powder.
Pour the batter into 3 greased and lined 23cm in diameter tins and bake at 180c for 20 – 25 minutes until done.
Cool and remove paper. Sandwich the layers together with jam and cream.
Decorate the top with cream.
Chill the cake before serving.


1 Tin (410g) Black Cherries
2 Tablespoons (30ml) Custard Powder
1 Tin (397g) Condensed Milk
½ Cup (125ml) Lemon Juice
1 Tub (250g) Smooth Cottage Cheese
1 Packet Baker Tennis Biscuits

Drain the cherries well, but reserve the syrup.
Mix the custard powder with the syrup.
Boil the mixture until thick, stirring continuously.
Leave to cool.
Beat the condensed milk and lemon juice together, add the cottage cheese and mix well.
Place half the biscuits in a greased rectangular pie dish, 23cm x 13cm x 5cm.
Spread half the cottage cheese mixture over the biscuits.
Arrange half the cherries on top.
Repeat the layers.
Cover with the thickened cherry syrup.
Chill for a few hours before serving.

To make a Youngberry Tart substitute a tin of youngberries for the cherries.


12 Bakers Tennis Biscuits Crushed
2 Cups (500ml) milk
100g Desiccated coconut
2 Tblsp (30ml) butter
2 Tblsp (30ml) sugar
1tsp (5ml) vanilla essence
½ Cup (125ml) glace cherries, chopped
2 Eggs separated
Apricot jam
3 Tblsp (45ml) Icing sugar

Bring milk to boil and add biscuits, coconut, butter and sugar. Mix together, ad vanilla essence, cherries and beaten egg yolks.
Place in greased ovenproof pudding bowl and spread with jam.
Beat egg whites until stiff, add icing sugar and spread meringue over pudding.
Bake at 180 degrees for one hour until golden.


1 & ½ Packets Bakers Tennis Biscuits, crushed
200g Cooking chocolate
¾ Cup (175g) butter
2 Tbls (30ml) syrup
75g Chopped nuts
75g Glace cherries

Melt the chocolate, butter and syrup over low heat.
Add the biscuit crumbs, nut and cherries.
Press into a greased dish about 30cm x 20cm x 5cm.
Chill until firm and then cut into squares.


½ Cup (125ml) melted butter
2 Cups (500ml) icing sugar
¼ Cup (65ml) cream
¼ Cup (65ml) glace cherries, finely chopped
14 Bakers Tennis Biscuits, crushed
1 Cup (250ml) dessicated coconut
Red food colouring
400g Dark cooking chocolate
2 Tblsp (30ml) extra butter

Line base and sides of 20cmx30cm lamington tin with foil.
In a bowl, combine butter, icing sugar, cream, cherries, biscuits and coconut.
Mix well and taint pink with little food colouring.
Melt chocolate and butter together in heat-proof bowl over boiling water.
Stir until smooth.
Spread half chocolate over base of prepared tin.
Allow to set.
Press biscuit mixture gently over chocolate.
Reheat remaining chocolate and spread over biscuit mix.
Refrigerate for 2 hours. Remove from tin and cut into 4cmx5cm rectangles and then in half to form triangles.

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