Number 160

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August 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. Deep frying might not be all that healthy, but it sure tastes very good, scroll down to the freebie section and download an eBook with 101 Deep Fryer recipes.

The recipe theme this time is eggs, so scroll down to the recipe section for some eggy dishes.

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.

The Good Old Days

CONGRATULATIONS TO ALL MY FRIENDS WHO WERE BORN IN THE 1920's, 30's 40's, 50's, 60's, 70's and 80's !

First, we survived being born to mothers who smoked and/or drank while they carried us and lived in houses made of asbestos.
They took aspirin, ate blue cheese, raw egg products, loads of bacon and processed meat, tuna from a can, and didn't get tested for diabetes or cervical cancer.
Then after that trauma, our baby cribs were covered with bright colored lead-based paints.
We had no childproof lids on medicine bottles, doors or cabinets and when we rode our bikes, we had no helmets or shoes, not to mention, the risks we took hitchhiking!!!
As children, we would ride in cars with no seat belts or air bags.
Riding in the back of a Bakkie on a warm day was always a special treat.
We drank water from the garden hose and NOT from a bottle.
Take away food was limited to fish and chips, no pizza shops, McDonalds, KFC, Steers, Nandos.
Even though all the shops closed at 6.00pm and didn't open on the weekends, somehow we didn't starve to death!
We shared one soft drink with four friends, from one bottle and NO ONE actually died from this.
We could collect old drink bottles and cash them in at the corner store and buy Chappies, Wilson 's Toffees, Wicks Bubble Gum and some crackers to blow up frogs with.
We ate cupcakes, white bread and real butter and drank soft drinks with sugar in it, but we weren't overweight because......
WE WERE ALWAYS OUTSIDE PLAYING!!
We would leave home in the morning and play all day, as long as we were back when the streetlights came on.
No one was able to reach us all day. And we were O.K.
We would spend hours building our go-carts out of scraps and then ride down the hill, only to find out we forgot the brakes. We built tree houses and cubby houses and played in river beds with matchbox cars.
We did not have Playstations, Nintendo's, X-boxes, no video games at all, no 99 channels on DSTV, no video tape movies, no surround sound, no mobile phones, no personal computers, no Internet or Internet chat rooms..........WE HAD FRIENDS and we went outside and found them!
We fell out of trees, got cut, broke bones and teeth and there were no Lawsuits from these accidents.
Only girls had pierced ears!
We ate worms and mud pies made from dirt, and the worms did not live in us forever.
You could only buy Easter Eggs and Hot Cross Buns at Easter time.......no really!
We were given pellet guns and catapults for our 10th birthdays!!
We rode bikes or walked to a friend's house and knocked on the door or rang the bell, or just yelled for them!
Mum didn't have to go to work to help dad make ends meet!
RUGBY and CRICKET had tryouts and not everyone made the team. Those who didn't had to learn to deal with disappointment. Imagine that!! Getting into the team was based on MERIT AND NOT DUE TO BLACKMAIL, THREATS AND GUILT FROM THE PAST..... strange but true!
Our teachers used to belt us with big sticks and leather straps and bully's always ruled the playground at school.
The idea of a parent bailing us out if we broke the law was unheard of.
They actually sided with the law!
Our parents didn't invent stupid names for their kids like "Kiora" and "Blade" and "Ridge" and "Vanilla"
This generation has produced some of the best risk-takers, problem solvers and inventors ever!
The past 70 years have been an explosion of innovation and new ideas.
We had freedom, failure, success and responsibility, and we learned HOW TO

DEAL WITH IT ALL!

And YOU are one of them!

CONGRATULATIONS!

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

Taking the Pizza

The New York Times describes chef Homaro Cantu as "a chef in the Buck Rodgers tradition, blazing a trail to a space-age culinary frontier." I think that's very generous, I'd prefer to describe him as " not quite the full shilling ". Cantu, who's executive chef at Chicago's Moto restaurant is a leader in "molecular gastronomy" and innovative dishes, which is fine if you like that sort of thing.
Take for example his Artichoke Soup with Pea Puree which Chef Cantu tops off with his signature edible menu -- made of vegetable-based film printed with organic ink so that in the best traditions of James Bond you read the menu and then promptly eat it. Great conversation piece but is it really the way to enjoy a meal ? Another of his dishes employs a common chef's trick - give it an outlandish name and they'll go for it in their droves, a bit like Heston Blumenthal's signature snail porridge or bacon and egg ice cream. Homaro's offering is Pizza Soup which I'm sure has now got your attention. Anyway here's the recipe :
Pizza Soup
6 tomatoes, chopped
1 large onion, sliced
1/4 cup crushed garlic
teaspoon fennel seed
teaspoon dry thyme
teaspoon dry oregano
teaspoon red chili flakes
Olive oil
teaspoon sugar
Salt to taste
Lemon to taste
Balsamic vinegar to taste
Now call me old fashioned if you like but I don't really see that as Pizza Soup, but it does bear a striking resemblance to good old home made tomato soup doesn't it ?

Freebie!!

Right click here to download your Deepfryer Recipe book

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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,
LC

Glenacres Superspar Recipe

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

One of my fav puddings:

CHICKEN PIE with POTATO CRUST

(serves 6)
DOUGH
400 ml cake flour
190 ml butter
225 g mashed potato, cooled
FILLING
3 leeks, rinsed and sliced into rings
2 cooking apples, peeled and sliced
oil
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.  

Another Wacky Sarmie

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

Kiti in New Zealand
I have to tell you Peter, beetroot on sarmies is very common here in NZ. We used to pick off the beetroot off our hamburgers in the beginning (less than 2 years ago). Now we buy tinned beetroot to put on our home-made burgers!
Our fav beach sarmies would be breadrolls, butter, bananas and chips (wish we could get Simba over here - oooh to have Tomato sauce chips again for this!). Wash it down with Lift (lemon soda over here, made by Coca Cola) or Vanilla Coke. Would be nice if one could get Cream Soda, the real green stuff with bubbles like in SA, but not available here <sigh>.

Louis from Port Elizabeth
When we were in boarding school it was cold tasteless porridge or “Zol pie” for breakfast: -
1 slice of “old” brown bread in a porridge bowl
Spread thickly with “government” peanut butter
Topped with sugar, if available
Flood it with 1 cup of hot coffee (coffee, 1 milk, 3 sugar)
Eat with a spoon.

Really, really old recipe

Scotch Shortbread

4 cups flour
3/4 cup icing sugar
1 lb. butter
salt

Mix butter and icing sugar, knead butter in thoroughly, bake in oven of 300 degrees (F) for 1 hour

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 Nyala

Description
The handsome slate-brown shaggy coat is marked with white vertical stripes and spots on the flanks. Rams appear more charcoal-grey in colour. They have a ridge of long hairs along the under parts, from behind the chin to between the hind legs; they also have a mane of thick, black hair from the head along the spine to the rump.

A shallow V-shaped white chevron runs between the eyes and there are 2-3 white spots on each cheek. There are 8-14 narrow white vertical stripes on each side, which become less distinct with age.

The forefeet of the males are relatively broader than those of the females. Only the rams have the yellow orange 'socks' on the legs. Adult males are also larger than females, and only the rams carry the slightly spiraled horns, which are tipped with whitish-yellow. Ewes are much smaller and do not have horns. Ewes are chestnut-coated with even more prominent white stripes on the flanks.

Distribution
As a result of translocation, Nyalas are found in a number of game reserves and private farms throughout South Africa. They are most numerous in the Kruger National Park.

Habitat
This rather large antelope inhabits dense woodlands and thickets along permanent water. It is very secretive and more easily seen at night. Nyala is non-territorial, but both sexes have overlapping home ranges. Although it may feed in adjacent open areas, it never moves far from cover.

Behaviour
Although usually silent, they sometimes communicate with some very distinctive sounds. Females, for instance, utter a throaty clicking sound when tending their calves; a ram, acting sentry, will let out a resonant, warning bark when danger threatens, sending the rest of the herd fleeing for safety. A calf, separated from its mother, will bleat pitifully.

Older rams can often be seen browsing among herds of other antelope, especially impala. Rams do not hold territories but appear to rely on displays, which include raising the neck mane and walking very slowly and with stiff legs, to establish dominance hierarchies.

Food
The variety in their diet is one of the factors ensuring their successful survival. Nyala are mixed grazer-browsers, and eat leaves, twigs, flowers and fruits from a wide variety of plants, as well as grass, particularly after rain. In spite of the fact that baboons have been known to eat nyala young, nyala often associate with them, picking up the remains of wild fruit, berries and leaves discarded by the baboons on foraging expeditions.

Reproduction
They breed throughout the year, but mating peaks in autumn and spring. Single calves are born after a gestation period of 220 days, usually in the cover of a thicket. The calf hides in the grass for about 18 days, after which it joins the herd. Twins are not uncommon. Ewes first conceive between 14-18 months. Average interval between births is 297 days. Mating opportunities for rams are decided through dominance behaviour.

Photo by Anna Eksteen

 

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.

Dambie - Dumplings in a Potjie

Dambie ( the Tswana name for "dumplings") If you can make dumplings with stew, why not with Potjiekos? sample this true African cuisine.

Ingredients
To cover a saucy meat stew or Potjiekos:

2 cups bread flour
1 tsp instant dry yeast
1 tsp salt
2 tsp sugar
1 egg
1 1/2 cups lukewarm water
Method

Sift the dry ingredients together into a deep bowl.
Add the egg and lukewarm water and mix well for about 5 minutes, till it forms a very soft , sticky dough, rather approaching a thick batter.
Alternatively you can whip it up using a food processor.
Let dough rise for 2 hours covered.
Scoop the frothy, soft dough onto the stew and quickly stroke it to spread evenly on top.
Shut the lid and do not lift till ready, about 30 minutes, or else it may implode into a chewy mess.
Then insert a skewer into the dumpling, if it comes out clean it is cooked.
Enjoy!  

From: Biltongmakers.com

Smile a While

On a visit to Malawi , at the airport Mr Mbeki is met by the country's Minister of Harbours.
All of a sudden Mr Mbeki realizes that this is absurd, this country has no harbours as it is landlocked. He is very puzzled and decides to find out what the story is.
At the official state banquet later that night, he leans over to the president and asks: "Mr President why do you have a Minister of Harbours when you don't have any harbours?"
The president looks Mr Mbeki straight in the eye and says: "Well, ...YOU have a Minister of Law and Order, don't you?"

Women are like apples on trees. The best ones are at the top of the tree. Most men don't want to reach for the good ones because they are afraid of falling and getting hurt. Instead, they sometimes take the apples from the ground that aren't as good, but easy. The apples at the top think something is wrong with them, when in reality, they're amazing. They just have to wait for the right person to come along, the one who is
brave enough to climb all the way to the top of the tree.

Now Men... Men are like a fine wine. They begin as grapes, and it's up to women to stomp the crap out of them until they turn into something acceptable to have dinner with.

Herbs


COMFREY
Comfrey is commonly known as "knit-bone" because of it's capacity to aid in the healing of bones.
This is the miracle worker of all herbs, and a must for every household, so if you don't have some in your garden, beg, borrow or steal some from a friend and plant it a.s.a.p. Comfrey loves sun or partial shade, and is very easy to grow, growing from a piece of the root. It grows between 30 and 60cm and the fresh leaves can be picked any time, used fresh or dried. Comfrey is ideal for badly drained or swampy ground. It is excellent in the compost heap, as it breaks down quickly and adds nourishing minerals to the compost. Comfrey is beneficial to all plants as it brings up rich trace elements, and provides moisture and shade shelter to other plants nearby.

Domestic uses:
Leaves, soaked in water for 4 weeks make an excellent fertilizer for tomatoes and potatoes. The leaves can also be chopped as a mulch, but wait for at least 48 hours after picking. Fresh leaves may be boiled to produce a rich golden fabric dye.

Cosmetic uses:
Add a leaf and root of comfrey to baths and lotions to soften the skin

Medicinal uses:
Comfrey has great medicinal values, but recent research has shown it to damage the liver, so consult your doctor before taking it internally.
Comfrey contains allantoin, which helps with healing. Fresh comfrey rubbed on the skin soothes insect bites and repels insects.
Comfrey root may be used as a remedy for gout - Boil 3 tablespoons of well washed root in four cups of water for 20 minutes. Steep, then strain the bottle. Refrigerate, and take a small wineglassful 3 times a day for a maximum of 3 days, then miss 2 days and continue, but not for more than 10 days.
Ulcers, burns, bruises and ruptures - soften 3 - 4 chopped leaves in hot water and apply to the affected areas on a square of lint. Cover with plastic and bandage in place.
For skin irritations, make a comfrey lotion. Warm equal quantities of chopped comfrey and aqueous cream for 20 minutes, then strain into sterilised jars.

Culinary uses:
Young leaves may be chopped into salads, soups and stews.
Coat young leaves in batter, fry in oil and serve with salt and pepper.
The stem can be blanched and cooked like asparagus.
Do not eat comfrey more than once a week.
 

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

Dear Family and Friends,
The will of the people. It is impossible to believe that 140 days after Zimbabwe voted for an MDC Parliament and an MDC President the will of the people has yet to be accepted or implemented. After nearly five months we remain locked in a truly horrible state without sworn in legislators, without a parliament and without legitimacy. Everything around us is falling apart so fast now and yet the people and party in power for the last twenty eight years simply refuse to go.

The electricity is now off more than on - in my area its only been on twice during daytime working hours in the last week. Urban water supply seems to have virtually collapsed and in my home area taps are dry for at least 20 hours a day. Massive environmental devastation is being done as people have no choice but to cut trees down for fuel wood. Shops remain barren of virtually all goods and banks have become nightmare places where hundreds of people queue for hours at a time to withdraw the maximum daily allowance which is now handed out as a small bag of coins. At some banks the situation is so bad that the doors stay closed and locked all the time and people are only allowed to enter in small batches.

Much as the old leadership would have us believe, we are not a country at war, no one is trying to invade us or take us over and the future is waiting, just out of our reach. It is very hard, however, to stay sane, healthy and focussed on the Zimbabwe that the majority voted for on the 29th March 2008.

One afternoon this week I went with a friend to a small environmental education centre and game park at a local school and the magnificence of the Zimbabwean bush helped revive flagging spirits. The Msasa trees are coming into new leaf and putting on a spectacular display of copper, caramel, burgundy, port and hot red. The wild oranges are starting to turn yellow and they hang heavily from branches of leafless trees. On rocks and kopjes there are unexpected and vivid scatterings of lime green and bright orange lichen. In between trees and rocks, superbly camouflaged, there were giraffe, zebra, wildebeest and impala. This small environmental education centre, a vision from the past, giving knowledge and understanding to our children in such troubled times and promising hope for the future of our beleaguered, broken Zimbabwe. Until next week, thanks for reading,
love cathy.
Copyright cathy buckle 17 August 2008.
www.cathybuckle.com
To subscribe/unsubscribe to this newsletter or for information on my books,
please write to:
cbuckle@mango.zw 
 
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

L is for Literature
Thomas Pringle, Rider Haggard and Olive Schreiner , Wilbur Smith, JM Coetzee, Nadine Gordimer, Bessie Head, Athol Fugard, Credo Mutwa, Sol Plaatjie, NP van Wyk Louw, Andre Brink, Etienne Leroux, C.Louis Leipoldt, Can Themba, Breyten Breytenbach, Alan Paton, Eugene Marais and Herman Charles Bosman all wrote from these shores.
South Africa has produced two Nobel literature laureates: JM Coetzee and Nadine Gordimer. The country has had a rich history of literary output. Until relatively recently, realism dominated the production of fiction - perhaps because authors felt an overriding concern to capture the country's turbulent history and the experiences of its people.

Fiction has been written in all of South Africa's 11 official languages - with a large body of work in Afrikaans, in particular. Many of the first black authors were missionary-educated, and the majority wrote in either English or Afrikaans. One of the first novels by a black author in an African language was Sol Plaatje's Mhudi, written in 1930.  
 

Go to SouthAfrica.info Source: SouthAfrica.info
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 .

One of the great magazines that I subscribe to. 

 

The Recipes

Egg and onion spread
Ingredients
8 hard-boiled eggs, finely chopped
2 medium onions, grated
45 ml mayonnaise
100 g grated Cheddar cheese
5 ml lemon juice
2 ml black pepper
5 ml salt
20 ml fresh parsley, finely chopped

Method:
Combine the eggs, onion, mayonnaise and Cheddar cheese in a mixing bowl. Add the lemon juice and seasonings and mix well. Refrigerate and use as required to make sandwiches, rolls or on biscuits. It's unnecessary to butter the sandwiches when using this spread.

Egg in a cup
Preparation time: 15
Cooking time: 25

Ingredients
6 White mushrooms
1 tbsp butter
4 tbsp cream
4 tsp butter
8 eggs

Method:
Melt butter in a pan. Fry the mushrooms for 10 min until light brown. Flavour with salt and pepper. Divide mushroom in four portions and place in ramekin-cups. Place a teaspoon on butter on top of the mushrooms and a tablespoon of creme. Brake two eggs in every cup and flavour with salt and pepper. Place four cups in a baking tray and fill tray with water until it covers a half measure of the cups. Place in oven for 20min at 180 degree C. Bake until eggs have settled, and egg yolk still runny for easy dipping with toast.

Egg pie
Ingredients
CRUST
3 medium potatoes, cooked and peeled
salt and pepper to taste
25 ml milk
15 ml butter or margarine
FILLING
2 onions, chopped and fried
2 tomatoes, diced
250 ml grated Cheddar cheese
6 eggs, hard-boiled and sliced
4 rashers bacon, chopped and fried
250 g mushrooms, sliced and fried
1 packet thick white onion soup powder
500 ml water

Method:
1. Preheat oven to 180 ºC. 2. Mash the potatoes and add the salt, pepper, milk and butter or margarine. 3. Line a pie dish with the mashed potatoes. 4. Arrange ingredients for filling in layers as follows: fried onions, diced tomatoes, grated cheese, egg slices, fried bacon and mushrooms. 5. Mix soup and water in a saucepan and heat until it thickens. 6. Pour over the layers. 7. Bake for 20 to 30 minutes. 8. Serve with salad.

Eggs with curried banana
Ingredients
25 ml butter
2 leeks, sliced
1 rasher bacon, chopped
1 banana, sliced
50 g prawns (optional)
5 ml curry powder
2 eggs
salt and freshly ground black pepper to taste

Method:
Melt the butter in a pan and fry the leeks (or use 1 onion) and bacon lightly. Add the banana, prawns and curry powder and stir-fry for about another minute. Move the mixture to the sides of the pan and break the eggs in the centre on the exposed base of the pan. Season to taste with salt and freshly ground black pepper. Cover with a lid and reduce the heat. Heat until the eggs are set and done. Serve immediately. Serves 2.

Eggs with peanut curry
Preparation time: 15 min
Cooking time: 15 min

Ingredients
30 ml peanut oil
10 ml curry powder
5 ml ground cumin
10 ml ground coriander
10 ml paprika
400 g coconut milk
10 ml sugar
30 ml fish sauce
125 ml peanuts, chopped
8 hard-boiled eggs
125 g green beans, sliced and blanched
fresh coriander, to garnish

Method:
Heat the oil in a medium saucepan and add the curry powder and spices. Cook for 1 minute, then add the coconut milk, sugar and fish sauce.
Cook over medium heat for 10 minutes. Stir in the peanuts just before serving.
Cut the eggs in half and arrange on a platter with the beans.
Drizzle with the curry sauce and garnish with fresh coriander.
Serve hot or cold with salad or rice.

Eggs Benedict
Ingredients
4 English muffins or soft rolls, cut in half
4 slices smoked ham
15 ml white vinegar
4 jumbo eggs
HOLLANDAISE SAUCE
3 jumbo egg yolks
15 ml cold water
15 ml lemon juice
salt and pepper to taste
125 g salted or unsalted butter, diced and heated until foaming

Method:
1. HOLLANDAISE SAUCE: Process the egg yolks, water, lemon juice, salt and pepper in the bowl of a food processor fitted with a steel blade. Slowly add hot, foaming butter, drop by drop. Do not add the sediment at the bottom of the saucepan. 2. Process sauce until thickened. Set aside and keep warm over very low heat, such as a candle burner. 3. Toast muffins until golden and crisp. Butter lightly and keep warm. Sauté ham in an oiled pan for 1 to 2 minutes, or until hot. 4. Fill an enamel or stainless-steel saucepan or frying pan with water to three quarters full. Add vinegar and bring to simmering point. 5. Break 1 egg into a saucer or ladle, hold it as close as possible to the water and slip the egg quickly into the water. Immediately gather the whites towards the yolk, using the back of a spoon. 6. Simmer for 2 1/2 to 3 minutes. Slip into a soup place containing a little hot water. Repeat the procedure for remaining eggs. 7. TO ASSEMBLE: Place a slice of ham on each muffin. Lift eggs out, one by one, with a slotted spoon, drain off water and place on top of ham and muffin. 8. Immediately cover with Hollandaise sauce and serve on heated individual plates.

Links

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