Number 165

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February 28th, 2009

     
 
 

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Greetings everyone!  And a special welcome to all the new subscribers! As you know I had to change my address list, thanks for taking the trouble to resubscribe! Much appreciated! Why not ask your email contacts if they don't want to subscribe as well?

New subscribers and everyone else, get your freebie at the freebie section below.

Its just about the hottest time of the year in South Africa, so how about some salad recipes. Scroll down to the Recipe section and try out some really nice salad recipes. They are great as a side dish with a bbq or potjie.

Most of my newsletters contain downloadable freebies, if you missed out on previous ones, go to the Archive and download those you missed.

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.

Click on the banner on the right and take a chance on the EuroMillions or UK Lotto. You never know when your lucky day will be....... Remember me if you should win the jackpot???

Start farming with earthworms

As a hobby, for your garden or for profit.

Click here for more info on this interesting and potentially lucrative hobby. (English and Afrikaans)

Wacky facts

An oldie but goodie:

If you yelled for 8 years, 7 months and 6 days you would have produced enough sound energy to heat one cup of coffee.
(Hardly seems worth it.)

If you farted consistently for 6 years and 9 months, enough gas is produced to create the energy of an atomic bomb.
(Now that's more like it!)

The human heart creates enough pressure when it pumps out to the body to squirt blood 30 feet.
(O.M.G.!)

A pig's orgasm lasts 30 minutes.
(In my next life, I want to be a pig.)

A cockroach will live nine days without its head before it starves to death. (Creepy.)
(I'm still not over the pig.)

Banging your head against a wall uses 150 calories a hour
(Don't try this at home, maybe at work)

The male praying mantis cannot copulate while its head is attached to its body. The female initiates sex by ripping the male's head off.
(Honey, I'm home. What the. ...?!)

The flea can jump 350 times its body length. It's like a human jumping the length of a football field..
(30 minutes... Lucky pig! Can you imagine?)

The catfish has over 27,000 taste buds.
(What could be so tasty on the bottom of a pond?)

Some lions mate over 50 times a day.
(I still want to be a pig in my next life...quality over quantity)

Butterflies taste with their feet.
(Something I always wanted to know.)

The strongest muscle in the body is the tongue. (Hmmmmmm......)

Right-handed people live, on average, nine years longer than left-handed people.
(If you're ambidextrous, do you split the difference?)

Elephants are the only animals that cannot jump.
(Okay, so that would be a good thing)

A cat's urine glows under a black light.
(I wonder who was paid to figure that out?)

An ostrich's eye is bigger than its brain.
( I know some people like that.)

Starfish have no brains
(I know some people like that too.)

Polar bears are left-handed.
(If they switch, they'll live a lot longer)

Humans and dolphins are the only species that have sex for pleasure.
(What about that pig??)

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

One lump or two?

Life is full of little mysteries like why do they put ice in the gent's urinals? I'm directing my queries to the male population because I hope I don't have any female readers who a) know what I'm talking about and/or b) frequent gent's loos.
Your field of vision is somewhat limited in the average bog. It's good manners to stare straight ahead at some imaginary spot on the wall. Glancing to the right or left is definitely frowned upon, especially should your gaze descend upon your neighbour's wedding tackle, so really the only thing the thinking man can do is look down into the urinal itself and wonder why the hell it's always full of bloody ice cubes? One theory is that somehow the cooling effect of the ice on a hot stream of urine prevents unwelcome odours but if that is the case how come ladies loos (I'm led to believe) are ice free zones? Another school of thought is that in extreme drinking circumstances the numerous ice cubes act as a sort of buffer and prevent serious splashback, a distinct possibility as most males tend to hug the urinal rather than be classed as a long distance pisser. There are of course those who delight in a stand off position to intimidate the chap in the next urinal. Intrigued by this mystery i undertook some extensive research which led me to a publication called "The Guide to the Urinal" by Sam Mac and Chris Llennarg who claim that it is an old East African custom of shoveling half a bucket of ice cubes into the urinal. It provides the user with a uniquely pleasing audio-visual experience, which, when well lit, gives off a kaleidoscope of colour and sound. The custom is marvelous in its own right, but is thought to derive from competing hotels showing off their wealth. Two hotels, either side of Victoria Falls, in Zimbabwe and Zambia respectively, both employ this technique. In countries that regularly spend month upon month in sweltering heat, it is clearly thought to be a sign of opulence to be able to utilise ice in this way.

Mirna van Wyk

Mirna is an educational psychologist from Stellenbosch. She taught at several schools, amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan Kriel School for learners with barriers to learning. She is a mother, loves art, the ocean and children. You are welcome to comment or send questions to her at mirnafvanwyk@gmail.com

In a previous newsletter I shared seven child-raising guidelines from dr. Robert Shaw’s book, “The Epidemic - 15 ways to Ruin your Child and Your Life”. This book challenges all concerned to reflect on their attitude towards children. For too long parents have just allowed children to grow up - without raising them. We are seeing intelligent children acting in stupid and emotionally poor ways. This menace threatens a generation of children of well-educated yet uninvolved parents.
Let us look at the final eight guidelines how to NOT raise our children.
8. Don’t teach your child through your words and actions that there is a consequence for each action, the importance of having self-control, and respect for others and self.
9. Be sure your child sleeps, plays electronic games or watches TV, while you get your exercise.
10. Don’t supervise your child’s friendships.
11. Let your child enjoy all the TV, videos, and electronic games he wants, whenever he wants, for as long as he wants.
12. Pact your child’s day with activities and excitement with no ‘down-time’ or solitary play; you might just risk that he becomes bored.
13. Don’t take her out for genuine loving times together with no interruptions. Don’t just hang out and have fun - it’s also effective for children to have their days scheduled to the minute. Even better if you pack your days to the full - then you don’t have to spend time with your child.
14. Don’t mess with your child’s relationship to sex, drugs, tobacco, and alcohol.
15. Never give your child chores or expect her to be a partner in running the house.
Next time we shall look at what children need surviving in tough times like today. Thank you very much for all the comments and ideas that I have received from readers. Blessings from heart to heart.

 S A Food and Goods all over the World

Click here to see a list of countries and shops that sell S A goods. If you own a shop overseas that sells SA stuff or if you know of one, let me know and I will add it to the page

Facebook

Come join me on Facebook, my Facebook email is peter@funkymunky.co.za

Freebie!!

I scream, you scream, we all scream for icecream! Right click here to download an eBook with icecream recipes. 

One Ticket is All It Takes

Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum jackpot is Three million pounds (R45 million!) Click here for a chance to win BIG! (Really big!)
A ticket also makes a great Valentines gift!

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) 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. 

Bread pudding is by far my favourite pudding, this is a great variation.

APPLE, ALMOND & CINNAMON BREAD PUDDING

50 ml soft butter
1 canned pie apples, drained
125 ml cream
10 ml ground cinnamon
8 slices white bread
2 large eggs
40 ml honey
200 ml milk
60 ml brown sugar
50 g flaked almonds

Oven temperature: 160°C.
1. Grease an ovenproof dish with a quarter of the butter
2. Mix the apples with 50ml of the cream and half the cinnamon and spread over the bottom of the dish
3. Cut the crusts off the bread and spread each slice with the remaining butter
4. Cut the slices into triangles and layer over the apple so that they overlap
5. Mix the eggs and honey in a bowl
6. Heat the remaining cream and the milk in a saucepan until it just starts to boil - remove from the heat and pour into the egg mixture, stirring continuously
7. Slowly pour over the bread. Allow to soak in for five minutes, then sprinkle with the remaining cinnamon, brown sugar and almonds
8. Bake in a preheated oven for 35 to 45 minutes until set. Serve warm

On the wild side 

 

Spotted Hyena

 

Photo by Anna Eksteen
Click photo for larger image

Nature's garbage remover is an apt label for the spotted hyena, which has an astonishing appetite. It consumes its own prey and scavenged carrion with equal gusto and relish, swallowing large chunks of meat noisily and voraciously. Packs of hyenas have been known to dig up and eat human corpses, and examinations of stomach contents have turned up such bizarre items as the sole of a shoe, nails, elephant skin, rope and a corned beef tin.

The shoulders and sloping back are supported in front by extremely powerful forelegs capable of running fast, knocking down prey and carrying it off for home consumption. Its heavy teeth and jaws can shred tough carcasses in minutes, splintering bones that defeat all other carnivores; its digestive system processes bone, sinew and hide with ease.

The spotted hyena moves in packs or clans that average 3-30 animals, sometimes up to 80. Each pack marks out its territory with scents from anal glands, glands between its toes, latrines and boundary patrolling.

With strength in numbers, this animal will drive lions and leopards from their kills, attack cattle kraals and even, after dark, solitary humans. With excellent night vision and acute senses of smell and hearing, spotted hyenas hunt successfully in the dark, flying over the veld like spectral shadows at speeds of up to 50 kilometers per hour.

Hyenas have no particular breeding season. One or two cubs are born in a burrow where they are protected for several months before joining the pack.

Taken from: Animals of the Kruger Park and Lowveld - Heritage Publishing.

Find your way around South Africa

With this really informative map, just click here:  http://www.sa.c2a.co.za/#

 Source: SouthAfrica.info The all-in-one official guide and web portal to South Africa.  
 
Afrikaans Newsletter

Subscribe to my Afrikaans newsletter . Visit my Afrikaans website
 
Smile a While

A farmer named Van was overseeing his herd in a remote mountainous pasture in Limpopo when suddenly a brand-new BMW advanced out of a dust cloud towards him.

The driver, a young black man in a n Armani suit, Gucci shoes, RayBan sunglasses and YSL tie, leans out the window and asks the farmer , 'If I tell you exactly how many cows and calves you have in your herd, will you give me a calf?'

Van looks at the man, obviously a yuppie, then looks at his peacefully grazing herd and calmly answers; 'Sure, Why not?'

The yuppie parks his car, whips out his Dell notebook computer, connects it to his Cingular RAZR V3 cell phone, and surfs to a NASA page on the Internet, where he calls up a GPS satellite to get an exact fix on his location which he then feeds to another NASA satellite that scans the area in an ultra-high-resolution photo.

The young man then opens the digital photo in Adobe Photoshop and exports it to an image processing facility in Hamburg , Germany ..

Within mere seconds, he receives an email on his Palm Pilot that the image has been processed and the data is stored. He then accesses a MS-SQL database through an ODBC connected Excel spreadsheet with email on his Blackberry and, after a few minutes, receives a response.

Finally, he prints out a full-color, 150-page report on his hi-tech, miniaturized HP LaserJet printer and finally turns to the farmer and says, 'You have exactly 1,586 cows and calves.'

'That's right. Well, I guess you can take one of my calves,' says Van .

He watches the young man select one of the animals and looks on amused as the young man stuffs it into the trunk of his car.

Then Van says to the young man, 'Hey, if I can tell you exactly what your business is, will you give me back my calf?'

! The young man thinks about it for a second and then says, 'Okay, why not?'

'You're a Member of Parliament for the ANC Party', says Van .

'Wow! That's correct,' says the yuppie, 'but how did you guess that?'

'No guessing required.', answered the farmer . 'You showed up here even though nobody called you; you want to get paid for an answer I already knew, to a question I never asked. You tried to show me how much smarter than me you are; and you don't know a thing about cows...this is a herd of sheep. . . .Now give me back my dog.

South Africa's Finest Lodges

With each issue I will be featuring a lodge.

Thanda Private Game Reserve
This five-star lodge promises "exclusivity, romance and Zulu culture in the heart of the untamed African bush". Situated in northern Zululand, it boasts over 400 bird species and several travel awards. It has been named Africa's leading luxury lodge in the World Travel Awards, and is also the only private game reserve in the world to hold exclusive membership with The Leading Hotels of the World. Thanda offers a main lodge perched on a hillside overlooking the bushveld and a safari-style tented camp. Its award-winning wellness centre has a unique Zulu feel, and there are hot and cold outdoor kniepp therapy pools, a reflexology pool, outdoor sala treatment area, steam room and hydrotherapy bath.

Website
 

Herbs


MARJORAM
Marjoram has a sweet, spicy scent, which is said to have been created by Aphrodite as a symbol of happiness.
Marjoram likes full sun, but doesn't mind a bit of afternoon shade. Not a very fussy plant, but it prefers sandy soil and should not be grown in clay type soil, unless a lot of friable material has been dug in.
Cut back flowering stems to retain the bush shape. You will be able to prune the plant 3 times a year.
Marjoram makes a very good container plant, placed in a deep, well drained pot in the full sun.
Marjoram attracts bees and butterflies to the garden, and when planted near roses, it helps repel aphids.

DOMESTIC USES
Use leaves in potpourri and air fresheners.
Add pulverised leaves to furniture polish to give a fresh, fragrant aroma.

COSMETIC USES
Chew a sprig of marjoram to get rid of bad breath.

MEDICINAL USES
A sprig of marjoram, chewed, relieves sore throats and eases coughing.
A tea made from the flowering tops, can be taken for colds, headaches, nervous and stomach disorders.
The essential oil, or decoction of majoram leaves in oil, can be added to ointments, bathwater or compresses to relieve rheumatic pains and tension. A few drops, sprinkled on your pillow, will promote
sleep.

CULINARY USES
Chopped leaves can be added to salads, meat dishes, and butter sauces.
Majoram stems on a braai grid, gives the food a subtle flavour.
Dried marjoram makes a delicious addition to scrambled eggs.
Use dried marjoram seed heads in savoury herb mixes and bouquet garni.
For a "pinch of herbs" mix 1 part each of dried thyme, celery leaves, and marjoram with half a part of crushed coriander seed.

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

For the latest on happenings in Zimbabwe, go to:  http://www.sokwanele.com/thisiszimbabwe/  and subscribe to their newsletter, a really good source of current information
 
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

Q is for Quagga
Extinction is forever - or is it? On 12 August 1883 the last living quagga died at the Amsterdam zoo, and the world believed this unusual type of zebra had gone the way of the dodo.
The quagga lived in the Karoo and southern Free State, unlike regular zebras, was striped on the front half of its body only, coloured a creamy light brown on its upper parts and whitish on its belly and legs.

For the last 20 years a team of South Africans have been working to bring the beast back from the dead, with the third generation of specially bred foals now being born.
 

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! 
 
The Recipes

Avocado and egg salad

1 large avocado
2 hard-boiled eggs
2 ripe tomatoes, sliced
125 ml fresh basil leaves, loosely packed
45 ml olive oil
30 ml balsamic vinegar
salt and freshly ground black pepper

Peel and slice avocado, sprinkle with lemon juice. Shell eggs and cut into quarters, set aside. Arrange avocado, eggs and tomato slices on a serving platter. Top with basil leaves, drizzle with combined oil and vinegar. Sprinkle with salt and black pepper. Serve immediately with health bread.

Banana and onion salad
25 ml margarine
6 medium onions, sliced
10 ml hot curry powder
5 ml turmeric
pinch salt
15 ml cake flour
5 ml mustard powder
125 ml vinegar
45 ml brown sugar
50 ml smooth apricot jam
50 ml water
8 bananas
lettuce leaves

Melt the margarine in a pan and sauté the onions until soft. Add the curry powder and the turmeric and fry for another minute. Blend the remaining ingredients except the bananas and lettuce leaves and add to the onion mixture. Simmer until the mixture thickens and is cooked through. (Add extra water if necessary). Cool. Slice the bananas and add to the onion mixture. Arrange the lettuce leaves in a pretty salad bowl and spoon the salad on top. Serves 6.

Beetroot salad

840 g sliced beetroot
125 ml seedless raisins, rinsed in boiling water
1 medium onion, finely chopped
2 cloves garlic, crushed
65 ml parsley, finely chopped
65 ml coriander leaves, finely chopped
65 ml prepared lite French salad dressing
4 potatoes, boiled in their jackets and sliced
variety of lettuce leaves
65 ml prepared mustard salad dressing
20 ml spring onions, chopped (optional)

Drain the beetroot slices and chop finely. Mix with the raisins, onion, garlic, parsley and coriander. Moisten with the French salad dressing. Arrange the potato slices and beetroot salad on a salad platter and intersperse with lettuce leaves. Spoon the mustard salad dressing over the potatoes and sprinkle with the chopped spring onions, if desired. Serves 4-5.

Butternut salad

2 Medium sized butternup
1 Tin crushed pineapple
1 Packet orange jelly


Peel raw butternut and remove pips. Grate butternut and place in salad bowl. Add the tin of crushed pineapple as well as the jelly powder and mix well. Allow to cool in fridge for a few hours before serving.

Curry rice salad

1 cup uncooked rice cook to the directions.
1 can peach slices chopped not too small.
1 green pepper chopped.
1 onion chopped.
mayonnaise.
curry powder

Put all the ingredients into a bowl except for the mayonnaise and curry powder. Mix well.
Mix mayonnaise with about 1 tbsp spoon curry powder or to your taste ,then mix into rice ingredients.
Place in the fridge

Halloumi salad

Lettuce
Baby tomatoes
Cucumber
Peppers ? red and yellow
Spring onions
Mixed nuts ? raw
Halloumi cheese
Bacon bits (optional)

Heat grapeseed or olive oil till extremely hot and deep fry smallish blocks of halloumi cheese. Make a basic green salad ? lettuce, tomato, cucumber, spring onions, peppers. chop ingredients "chunky". Chop up nuts but not too fine and add to the salad. Fry the halloumi until golden brown ? drain on paper towel and add to the salad. For a non-vegetarian version, you can add fried bacon bits to the salad as well. Serve with Balsamic vinegar and fersh Italian bread or rolls.

Marshmallow salad

500 g pasta
1 packet of marshmallows, cut into smaller pieces
Sauce:
250 ml mayonnaise
125 ml condensed milk
Little milk
Topping:
Hazel nuts chopped
Feta cheese crumbled

Cook pasta. Add onion and marshmallows, mix sauce and pour over pasta. Sprinkle topping.

Mango salad

SALAD
lettuce leaves
500 ml mango, cut into strips
150 ml feta cheese, diced
125 ml croûtons
DRESSING
100 ml plain yoghurt
50 ml mayonnaise
30 ml chutney

Place a few lettuce leaves in a salad bowl. Combine the mango, feta cheese and croûtons and spoon on top of the lettuce leaves. Blend all the ingredients for the dressing and pour over the salad just before serving. Serves 4.

Marinated biltong

65 ml wine vinegar
125 ml olive or salad oil
10 ml salt
freshly ground black pepper
65 ml chopped fresh parsley
80 ml chopped spring onion
500 g biltong, thinly sliced

Mix all the ingredients, except the biltong, to make a French salad dressing. Pour the dressing over the biltong and marinate for 4-6 hours. Drain and transfer the biltong to a small dish.

Melon and ginger fruit salad

1 small watermelon
1 sweet melon
1 winter melon
100 g preserved ginger with syrup

Peel the melons and cut into chunky pieces. Place the pieces into a bowl. Slice the ginger and add the ginger and syrup to the melon. Cover and chill until needed.

Mushroom salad

3 garlic cloves, crushed
1 packet mixed salad leaves
olive oil
60 ml sunflower seeds
5 ml soy sauce
450 g brown or Portabellini mushrooms, whole or halved
1 red onion, finely sliced
chives
DRESSING
60 ml olive oil
45 ml raspberry vinegar
5 ml brown sugar
5 ml Dijon mustard
salt and freshly ground black pepper

Rub the salad bowl with the garlic (retain garlic).
Arrange the salad leaves in the bowl.
Heat 15 ml oil in a large pan. When very hot add the sunflower seeds and fry until golden brown.
Add the soy sauce and heat until the liquid has evaporated. Remove the seeds from the pan.
Stir-fry the garlic and mushrooms in more heated oil for four to five minutes or until done and add the raw red onion.
Blend all the dressing ingredients, seasoning well with salt and pepper.
Pour over the mushroom mixture and spoon on top of the lettuce leaves.
Sprinkle with the sunflower seeds, garnish with chives and serve.

Onion salad

5 onions, thinly sliced
boiling water
500 ml brown vinegar
500 ml white sugar
125 ml Worcestershire sauce
125 ml tomato sauce
15 ml salt
12 ml turmeric
12 ml mustard powder
5 ml black pepper

Place the onion slices in a non-metallic dish.
Pour over enough boiling water to cover completely and leave until completely cooled.
Drain well.
Mix the remaining ingredients and add to the drained onions. Spoon into sterilised jars and chill for three days before using.
Keep refrigerated.
Makes about 1 litre.

Pan-fried tomato salad

olive oil for frying
1 onion, cut into strips
2 cloves garlic, sliced
4 large ripe, firm tomatoes, thickly sliced
5 ml sugar
30 ml balsamic vinegar
30 ml olive oil
salt and milled pepper to taste
fresh basil
grilled Italian bread
fresh ricotta cheese

Heat oil. Add onion and garlic and sauté until glossy. Add tomato, sprinkle each slice with a little sugar and fry for a minute or two. Using an egg lifter, gently turn tomatoes and sprinkle with remaining sugar. Fry for another minute. Increase heat and add vinegar, oil and seasoning. Remove from pan and arrange on plates, pour juices over and serve warm or at room temperature with fresh basil, ricotta cheese and toast.

Pasta 'n bean salad

150 g uncooked screw noodles
1 small bunch of spring onions, finely chopped
2 carrots, scraped and cut into julienne strips
2 stalks celery, sliced in rings
50 g green beans, boiled until slightly tender, rinsed under cold water and cut into pieces
50 g sultanas
410 g butter or haricot beans, drained
SALAD DRESSING
125 ml natural yoghurt
5 ml honey
5 ml prepared mustard
1 orange, grated rind and juice

Cook the noodles in rapidly boiling salted water until done. Drain. Mix the rest of the salad ingredients and spoon into a salad bowl. Mix the dressing ingredients well and pour over the salad. Chill until needed. Serves 4 to 6.

Rice salad

250 ml (1 cup) rice, cooked
0.50 red pepper, chopped
0.50 green pepper, chopped
410 g can peach slices, drained
4 spring onions, chopped
250 ml (1 cup) mayonnaise
15 ml (1T) turmeric
2 pinches salt
2 pieces freshly ground black pepper

1. In a bowl mix together rice, peppers, peaches and spring onions.
2. Add turmeric, salt and black pepper to mayonnaise and mix lightly. Add to salad and toss gently.
3. Refrigerate until needed.
 

Links

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