Greetings everyone! And a
special welcome to all the new subscribers! Why not ask your email contacts if they
don't want to subscribe as
Sheessshhhh, it's February already, how time just flies
New subscribers and everyone else, get your freebie at the
freebie section below. An
eBook with yummy burger patties. the recipe theme is cookies, tarts and
other lekker goodies. I also have a downloadable Super 14 fixture schedule
specially for the rugby fans.
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.
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I now have
two CD's available, one English, one Afrikaans, each with more than 50
recipe Ebooks on them, here is a list of the recipe
eBooks on the English CD:
Traditional South African Recipes - A comprehensive collection of
Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes
Christmas Recipes - A selection of Christmas Recipes for you to try!
101 Camping and Outdoor Recipes - Recipes for you to try next time you go
400 Refreshing punch recipes - Some great ideas for liquid refreshment at
your next party
Favourite Christmas Cookies - 34 Great cookie recipes for you to enjoy!
Christmas Cookie Recipes - A delicious collection of Christmas Cookie
A Homemade Christmas - 100 Simple and delicious recipes for your special
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all
Kids Fun Recipes - 120 Fun and Delicious Recipes
Delicious Puddings - A Collection of 167 Pudding Recipes
Pumpkin Pie - Pumpkin pies and more!
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes
from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's
Chocolate Delights - Deliciously decadent and delightful recipes for the
chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two
of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of
Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for
The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all
here, 233 pages of cookie recipes
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!
Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food
Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns
Everything you wanted to know about making, marketing and selling your
Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies,
myths and deceptions
in the diet and weight-loss industries.
10,000 Dreams Interpreted
And here is a list of the recipe eBooks on the
101 Kraakvars slaaie,
101 Onweerstaanbare poedings, 110 Spyskaarte vir die werkende vrou
5 Beste van alle geregte, 217 Egte Afrikaanse resepte, Aartappels,
Beskuitresepte, Afrikaanse Resepteverskeidenheid, Brood resepte, Vul die
beskuitblik, 'n Broodjie vir die blik, Blokkieskoek, Burgers Patties
Frikadelle, Brood resepte, Drankies, Drinkgoed, Gemmerbier, Groente, Eet jou
groente, Hoender resepte, Happies en Poffers, Kaaskoek, Ietsie anders
resepte, Kerskoeke, Karavaan resepte, Kleinkoekies, Kinderlekkerte,
Koekiedrukker resepte, Koeke, Likeur, Lekkergoed resepte, Nog resepte,
McCain resepte, Moedersdag resepte
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se
Peterjasie se eBoek van vernoemde resepte, Poeding, Peterjasie se
Tradisionele SA resepte
Resepte met biltong, Resepteverskeidenheid - ook grootmaat, Slaaie, Sommer
net resepte, Sop in die pot, Sop resepte, Terte, Sous, Verskeie resepte 1,
Souttert & Pannekoek, Vis en hoender, Veelsydige hoender, Vleisgeregte vir
Kersdag, Verskeie resepte 2, Warm en koue drankies, Vleisresepte, Wille
samies, Wafels en Pannekoeke, Wors en worsies
Annette se Boererate, Boererate en Verbruikerswenke, Hartstigting dieet,
Lennons medikasie, Mate en gewigte, Sop dieet, S A Boererate eBoek, Metrieke
omskakelingstabel, Werk van die huis
CD's are R100 each (R130 for next day Speed Services delivery in SA).
Order both and the price is R160. If you prefer the Speed Services option
I will give you a parcel tracking number once payment is received.
appropriate link below:
Send me banking details for the English CD
Send me banking details for the Afrikaans CD
Send me banking details for both CD's
Right click here and
download a file with all the games and dates
I happened to find this really nice
Blog, please click on the link below and go browse around.....
Following with thanks from Brian at
So what's the difference between fruit and veg ? Why is it that some
products we consider to be vegetables, for example tomatoes, are in fact
fruit and some that we consider to be fruits eg rhubarb, are in fact
vegetables ? And more importantly who the hell cares ?
A tested definition of a fruit is the ripened seed bearing part of a plant
when fleshy and edible. So the fruit is any fleshy material covering a
seed or seeds so therefore eggplants, tomatoes, cucumber, marrows,
pumpkins and butternut are all fruits. Vegetables on the other hand are
herbaceous plants cultivated for an edible part such as roots, stems,
leaves or flowers placing rhubarb firmly in the realm of vegetables. Now
the reason that this is so important is that researchers have recently
discovered that fruit fans differ from vegetable lovers so before you
start empathising with their results you better really understand where
you stand in the fruit and vegetable stakes.
Vegetable lovers favour spicy foods, drink wine with their meals and will
cook elaborate dishes for friends. Sweet toothed fruit fans plump for
puddings, entertain fewer guests and are less adventurous in the kitchen.
I don't why they spent so much time and money to discover this astounding
information but if nothing else comes of it then at least it will keep me
amused in the queue at Mr A's as I check out the basket of the person in
front of me - is that a fruit or a vegetable ?........on balance are there
more fruits or more vegetables?.........how many bottles of wine are
lurking under those floppy spinach leaves ?........why has this oke only
got boerewors ? I reckon it's going to keep me enthralled for hours.
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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.
I received a
letter recently from a mother lamenting that many the guidelines that I
gave last year sound so easy but in executing them one of two things has
happened, she either snapped at her daughter or got it right a couple of
times and then slacked off to let the family fall back In old, unwanted
patterns of behaviour. She is an ace at her job and can manage an office
full of employees but find it impossible to cope with her children.
She has the best of intentions but when she is put on the spot with
conflict, strategy and planning for her children, she just loses it when
faced with the situation. She questions how she can live deliberately and
consciously of her intent so not to allow her good intentions to slip
The question is how to stop REACTING to a situation and to be able to
rather RESPOND to it. For it is when one simply react to a situation that
one overreacts and become impulsive. It is when you say things that cause
more trouble than solve problems or when you rue your actions or the lack
For all of those that seem to struggle with similar scenes at home or in
your private lives I would like to introduce the Six Seconds’ Rule.
Firstly write down your intention in a single sentence and support it with
reasons why it is important to you or your family. And start living by the
Six Seconds’ Rule.
It simply asks of any given situation to rethink the consequences of your
words , thoughts or actions for six seconds: whether it is to not light
that cigarette because you’re trying to quit, to follow through on your
intent to teach your child not to throw a tantrum by staying calm
yourself, to not make a bitchy remark because you understand that in the
bigger scheme of things the relationship is more important than the clever
snide you’re going to throw at somebody or to eat the healthy option
rather than that piece of cake. Just six seconds. Six seconds to remind
you of your intent, to remember that you are mindlessly wasting your time
in front of the TV, to stay calm, to ask yourself how important is it to
get angry and spoil your day, to not be selfish, that you will regret it
when you use your credit card, to say “no” or to stay healthy by smiling
at a difficult situation.
It does take practice and it does become easier. Pretty soon you will be
able to tick off goals and achieved intentions. You have gained control
over your future because you now have control on how you react to random
winds that want to throw you off-course. You are living intently and
self-consciously; aware of your achievements and grateful for even the
smallest blessing. Happier and more content than before.
Blessings from heart to heart on your intentions.
You are welcome to comment or send
questions to her at
Check out my
new page with South African
World Heritage Sites
South Africa has eight World
Heritage Sites, places identified by the United Nations Educational,
Scientific and Cultural Organization (Unesco) to be of "outstanding value
Unesco seeks to encourage the identification, protection and preservation
of cultural and natural heritage around the world.
This is embodied in an international treaty, the Convention Concerning the
Protection of the World Cultural and Natural Heritage, adopted by the
organisation in 1972.
Four of South Africa's World Heritage Sites are classified as cultural,
three as natural and one as a mixed cultural and natural site.
They include Table Mountain National Park, with more plant species in its
22 000 hectares than the British Isles, and the Drakensberg, which has
both the highest mountain range in Africa south of Kilimanjaro and the
continent's richest concentration of rock art.
iSimangaliso (Greater St Lucia) Wetland Park
Cradle of Humankind
uKhahlamba Drakensberg Park
Mapungubwe Cultural Landscape
Cape Floral Region
Richtersveld Cultural & Botanical Landscape
Mapungubwe Cultural Landscape
Core zone: 28 168 hectares
Coordinates: 22º 11' 33" S 29º 14' 20" E
Type: Cultural heritage
Unesco reference: 1099
Unesco selection criteria:
to exhibit an important interchange of human values, over a span of time
or within a cultural area of the world, on developments in architecture or
technology, monumental arts, town-planning or landscape design
to bear a unique or at least exceptional testimony to a cultural tradition
or to a civilization which is living or which has disappeared
to be an outstanding example of a type of building, architectural or
technological ensemble or landscape which illustrates (a) significant
stage(s) in human history
to be an outstanding example of a traditional human settlement, land-use,
or sea-use which is representative of a culture (or cultures), or human
interaction with the environment especially when it has become vulnerable
under the impact of irreversible change
Mapungubwe - "place of the stone of wisdom" - was South Africa's first
kingdom, the subcontinent's largest realm for 400 years before it was
abandoned in the 14th century. Its highly sophisticated people traded gold
and ivory with China, India and Egypt.
The site lies on the open savannah of the Mapungubwe National Park, at the
confluence of the Limpopo and Shashe Rivers in the province of Limpopo.
It abuts the northern border of South Africa and the borders of Zimbabwe
and Botswana, a crossroads location that helps explain its prosperous past
as an important trading centre, particularly at the height of its powers
between about 1220 and 1300 AD.
A free-standing structure rising 30 metres above the surrounding
grasslands, Mapungubwe is topped by impregnable cliffs all around.
Since its discovery in 1932 this Iron Age site has been excavated by the
University of Pretoria. But it was kept secret until 1993, just prior to
South Africa's first democratic elections, because evidence of a highly
advanced indigenous society existing centuries before European colonialism
spread across Africa ran contrary to the racist ideology of apartheid.
"The remains in the Mapungubwe cultural landscape are a remarkably
complete testimony to the growth and subsequent decline of the Mapungubwe
state," the World Heritage Committee says in its assessment.
"What survives are the almost untouched remains of the palace sites and
also the entire settlement area dependent upon them, as well as two
earlier capital sites, the whole presenting an unrivalled picture of the
development of social and political structures over some 400 years."
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
Come join me on
Facebook, my Facebook email is firstname.lastname@example.org
Mampoer is as traditional as
potjiekos and Boerewors.
and learn how to make your own!
Right click here to
download an eBook recipe collection of Mince Hamburger and Patties by Hein
I have been collecting Traditional South African Home Remedies
(Boererate) for a few years now, mainly to
preserve an old tradition. Some are funny but some actually work and have
been used since the 1800's when doctors were not easy to come by and
people had to make do with what they had. I will be
featuring some of the weirder ones in this and future letters:
EARACHE…Blow pipe-smoke into the ear and insert a
cotton-wool plug to keep the smoke in the ear.
EARACHE…Fry 8 live earthworms in sweet-oil and put a few drops of the oil
into the ear when you have earache.
EARACHE…Fry a crab until all the oil has been extracted and put a few
drops of the oil into the ear every morning and night.
EARACHE…If you constantly have earache or festering ears…take a small
piece of snakeskin and soak in sweet-oil. Form a plug from the skin and
put into the ear.
EARACHE…Put a piece of old bacon into the ear. Repeat until there is no
ECZEMA…Take sheep or goat bones and put on the coals of a fire and allow
to burn until they become white. Leave to cool and grind until it
resembles powder. Add 1 teaspoon flowers of Sulphur to the powdered bones
and mix well. Each night at bedtime put a good pinch of the mixture onto
your tongue and swallow with a little water.
EPILEPSY…Catch 7 bees and kill them and put them into a cup. Fill the cup
with boiling water. Take a sip of the water every now and then till all
the water has been drunk. The old people swore by this remedy.
EPILEPSY…Crush white chicken manure to a powder and take enough to cover
the tip of a knife first thing in the morning.
David Brinkley: A successful person is one who can lay a firm
foundation with the bricks that others throw at him or her.
Elbert Hubbard: The man who is anybody and who does anything is surely
going to be criticized, vilified, and misunderstood. This is part of the
penalty for greatness, and every man understands, too, that it is no proof
Elbert Hubbard: To avoid criticism, do nothing, say nothing, be nothing.
Elias Canetti: People love as self-recognition what they hate as an
Franklin P. Jones: Honest criticism is hard to take, particularly from a
relative, a friend, an acquaintance, or a stranger.
H. L. Mencken: Criticism is prejudice made plausible.
Henri-Frederic Amiel: We are never more discontented with others than when
we are discontented with ourselves.
Henry Steele Commager: Men in authority will always think that criticism
of their policies is dangerous. They will always equate their policies
with patriotism, and find criticism subversive.
James Luther Adams: Nothing is complete and thus nothing is exempt from
John Gardner: Pity the leader caught between unloving critics and
John Wooden: You can't let praise or criticism get to you. It's a weakness
to get caught up in either one.
Mohandas K. Gandhi: If your heart acquires strength, you will be able to
remove blemishes from others without thinking evil of them.
Ralph Waldo Emerson (probably erroneously): Whatever you do, you need
courage. Whatever course you decide upon, there is always someone to tell
you that you are wrong. There are always difficulties arising that tempt
you to believe your critics are right. To map out a course of action and
follow it to an end requires some of the same courage that a soldier
needs. Peace has its victories, but it takes brave men and women to win
One Ticket is All It Takes
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the UK Lotto? Minimum jackpot is Three million pounds (R45 million!) Now you can play the
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Did you know that if you register for the first time,
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Glenacres Superspar Recipe
Glenacres Superspar sends out a
really nice newsletter full of super recipes. To subscribe,
click here and send the
Do you happen to have any leftovers from Christmas?
Pan-Seared Steak with Wine
2 Tbsp coarsely ground black pepper
4 x 200g lean sirloin steaks
2 tsp margarine
1 spring onion, finely chopped
1/2 cup beef stock
1/4 cup red wine
1/4 tsp salt
1. Rub pepper on both sides of each steak
2. Heat 1 tsp margarine in a large frying pan coated with cooking spray
over medium-high heat
3. Cook steaks 3 minutes on each side or until browned - remove steaks
from pan, cover and keep warm
4. Sauté spring onions in pan over medium heat until tender - add beef
stock and red wine - bring to a boil, scraping sides of pan
5. Add salt and remaining 1 tsp margarine and cook 5 more minutes
6. Pour sauce over steaks and serve
Cooking Tips: If you have whole peppercorns you can crack them in a mortar
with a pestle or smash them in a ziplock bag with a meat pounder or
Find your way around South Africa
With this really informative map, just click here:
The all-in-one official guide
and web portal to South Africa.
to my Afrikaans newsletter .
Afrikaans website. Recipes and freebie with each newsletter.
Thanks, Hein, for sending me this,
brought back fond memories:
Older than dirt
Someone asked the other day, 'What was
your favourite 'fast food' when you were growing up?'
'We didn't have fast food when I was growing up,' I informed him.
'All the food was slow.'
'C'mon, seriously. Where did you eat?'
'It was a place called 'home,'' I explained. !
'Mum cooked every day and when Dad got home from work, we sat down
together at the dining room table, and if I didn't like what she put on my
plate, I was allowed to sit there until I did like it.'
By this time, the kid was laughing so hard I was afraid he was going to
suffer serious internal damage, so I didn't tell him the part about how I
had to have permission to leave the table.
But here are some other things I would have told him about my childhood if
I'd figured his system could have handled it:
Some parents NEVER owned their own house, wore Levis , set foot on a golf
course, travelled out of the country or had a credit card.
My parents never drove me to school. I had a bicycle that weighed probably
50 pounds, and only had one speed, (slow).
We didn't have a television in our house until I was 20.
It was, of course, black and white, and the station went off the air at 10
pm, after playing the national anthem and epilogue; it came back on the
air at about 6 p.m. and there was usually a locally produced news and farm
show on, featuring local people...
I never had a telephone in my room. The only phone was on a party line.
Before you could dial, you had to listen and make sure some people you
didn't know weren't already using the line.
Pizzas were not delivered to our home... But milk was.
All newspapers were delivered by boys and all boys delivered newspapers
--My brother delivered a newspaper, seven days a week. He had to get up at
6AM every morning.
Movie stars kissed with their mouths shut. At least, they did in the
movies. There were no movie ratings because all movies were responsibly
produced for everyone to enjoy viewing, without profanity or violence or
most anything offensive.
If you grew up in a generation before there was fast food, you may want to
share some of these memories with your children or grandchildren. Just
don't blame me if they bust a gut laughing.
Growing up isn't what it used to be, is it?
MEMORIES from a friend:
My Dad is cleaning out my grandmother's house (she died in December) and
hebrought me an old Royal Crown Cola bottle. In the bottle top was a
stopper with a bunch of holes in it... I knew immediately what it was, but
my daughter had no idea. She thought they had tried to make it a salt
shaker or something... I knew it as the bottle that sat on the end of the
ironing board to 'sprinkle' clothes with because we didn't have steam
irons. Man, I am old.
How many do you remember?
Head lights dimmer switches on the floor of the car.
Ignition switches on the dashboard.
Trouser leg clips for bicycles without chain guards.
Soldering irons you heated on a gas burner.
Using hand signals for cars without turn indicators.
Older Than Dirt Quiz:
Count all the ones that you remember, not the ones you were told about.
Ratings at the bottom.
1. Sweet cigarettes
2. Coffee shops with juke boxes
3. Home milk delivery in glass bottles
4. Party lines on the telephone
5. Newsreels before the movie
6. TV test patterns that came on at night after the last show and were
there until TV shows started again in the morning. (There were only 2
channels [if you were fortunate])
8. 33 rpm records
9. 45 RPM records
11. Metal ice trays with lever
12. Blue flashbulb
13. Cork popguns
14. Wash tub wringers
If you remembered 0-3 = You’re still young
If you remembered 3-6 = You are getting older
If you remembered 7-10 = Don't tell your age,
If you remembered 11-14 =You're older than dirt!
I must be 'older than dirt' but those memories are some of the best parts
of my life.
The Amazing Cucumber
1. Cucumbers contain most of the vitamins you need every day, just one
cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5,
Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium,
Phosphorus, Potassium and Zinc.
2. Feeling tired in the afternoon, put down the caffeinated soda and
pick up a cucumber. Cucumbers are a good source of B Vitamins and
Carbohydrates that can provide that quick pick-me-up that can last for
3. Tired of your bathroom mirror fogging up after a shower? Try
rubbing a cucumber slice along the mirror, it will eliminate the fog
and provide a soothing, spa-like fragrance.
4. Are grubs and slugs ruining your planting beds? Place a few slices
in a small pie tin and your garden will be free of pests all season
long. The chemicals in the cucumber react with the aluminium to give
off a scent undetectable to humans but drive garden pests crazy and
make them flee the area.
5. Looking for a fast and easy way to remove cellulite before going
out or to the pool? Try rubbing a slice or two of cucumbers along your
problem area for a few minutes, the phytochemicals in the cucumber
cause the collagen in your skin to tighten, firming up the outer layer
the visibility of cellulite. Works great on wrinkles too!!!
6. Want to avoid a hangover or terrible headache? Eat a few cucumber
slices before going to bed and wake up refreshed and headache free.
Cucumbers contain enough sugar, B vitamins and electrolytes to
replenish essential nutrients the body lost, keeping everything in
equilibrium, avoiding both a hangover and headache!!
7. Looking to fight off that afternoon or evening snacking binge?
Cucumbers have been used for centuries and often used by European
trappers, traders and explores for quick meals to thwart off
8. Have an important meeting or job interview and you realize that you
don't have enough time to polish your shoes? Rub a freshly cut
cucumber over the shoe, its chemicals will provide a quick and durable
shine that not only looks great but also repels water.
9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice
and rub it along the problematic hinge, and voila, the squeak is gone!
10. Stressed out and don't have time for massage, facial or visit to
the spa? Cut up an entire cucumber and place it in a pot of boiling
water, the chemicals and nutrients from the cucumber with react with
the boiling water and be released in the steam, creating a soothing,
relaxing aroma that has
been shown the reduce stress in new mothers and college students
during final exams.
11. Just finished a business lunch and realize you don't have gum or
mints? Take a slice of cucumber and press it to the roof of your mouth
with your tongue for 30 seconds to eliminate bad breath, the
phytochemcials will kill the bacteria in your mouth responsible for
causing bad breath.
12. Looking for a 'green' way to clean your taps, sinks or stainless
steel? Take a slice of cucumber and rub it on the surface you want to
clean, not only will it remove years of tarnish and bring back the
shine, but it won't leave streaks and won't harm you fingers or
fingernails while you clean.
13. Using a pen and made a mistake? Take the outside of the cucumber
and slowly use it to erase the pen writing, also works great on
crayons and markers that the kids have used to decorate the walls!!
Some great resorts we have visited
We have just returned from a week at Ekuthuleni,
click here for my report and
You can also see some more photos
Since Ekuthuleni we have also been to Hazyview Cabanas, for my write-up
and pictures click here
We are just back from a really nice trip to Mozambique -
Morrumbene Beach Resort
We have just returned from a glorious week at
Mnarani Club, Kilifi, Kenya
We also had a really nice stay at
Hole in the Wall
and Caribbean Estates
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
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
Cathy Buckle has started writing again from Zimbabwe, her letter
Here is Cathy's letter:
Dear Family and Friends,
We all wondered what would happen when there were no more farms
left to grab and this week we got the answer. It's not diamonds as
we thought, those are undoubtedly destined only for the very deep,
velvet lined pockets of the really big wigs. It's the companies
and businesses that are next.
After a year of appeals, conferences and seminars to try and
attract investors back to Zimbabwe, everything was wasted in a
single stroke this week. A new regulation has just been gazetted
requiring that all local and foreign owned companies must hand
over at least 51 per cent ownership to "indigenous" Zimbabweans.
Multiple thousands of companies are going to be affected and
economists predict that many local industries will be forced into
An article in the UK Daily Telegraph quotes an expert who explains
the implications in simple language that anyone can understand:
"Daniel Ndlela, Zimbabwe's most eminent regional economist said:
"There will be no foreign investment into Zimbabwe. Why would
anyone come into Zimbabwe with $100 and be left with $49? ...
those who might have invested in Zimbabwe will now never come."
This new regulation does not just affect foreign companies but
also those belonging to Zimbabweans whose skin happens to not be
black. It affects men and women who were born here, went to school
and university here, built homes and businesses here and have
lived in Zimbabwe all their lives - people who know no other
country but Zimbabwe.
Standing chatting to a young "indigenous" Zimbabwean one evening
this week he said to me:
"It shames me to say that nowadays if you are white you are always
in the wrong. Even if you are in the right, if you are white, you
"Like it was for blacks before 1980?" I suggested.
He laughed and said :"I don't know, I wasn't even born then!"
We slapped hands in that Zimbabwean way of sharing a good laugh
and changed the topic.
We've just heard that Prime Minister Morgan Tsvangirai is talking
about elections in April next year. "Park and proceed" is what the
PM is saying. Everyone knows that the endless stalling and so
negotiations between Zanu PF and the MDC are never going to be
resolved. As MDC spokesman Nelson Chamisa said this week: " We
don't want to keep Zimbabweans in suspense and anxiety. We are
holding everyone to ransom."
They are indeed because all we want to do is get on with our
lives, change, improve, prosper and stop going backwards. So lets
park that rusty old bus and proceed. What a good idea.
Until next time, thanks for reading,
. For information on my new book: "INNOCENT VICTIMS" or my
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to:
This South Africa - news headlines
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
Cookies, Tarts and other lekker goodies:
Chocolate Cappuccino Log
1 x 200 g packet Bakers Boudoir Biscuits (cappuccino flavour)
45 ml brandy
200 g dark chocolate, broken into pieces
350 g soft butter
200 g castor sugar
15 ml coffee granules
250 ml cream and melted chocolate to decorate
Line a small loaf tin with cling film or foil. Arrange the Boudoir
biscuits over base and sides of tin.
Sprinkle the brandy over the biscuits in the loaf tin.
To make the mousse, melt the chocolate pieces in a small bowl over boiling
water or in the microwave and set aside.
Place the eggs, butter, castor sugar and coffee granules in a food
processor, add the melted chocolate and process until smooth. Turn into
the loaf tin and smooth the top. Place another layer of biscuits on top
and cover with cling film.
Chill overnight in the fridge or for a couple of hours in the freezer,
then turn out and decorate with cream and chocolate works.
Minty Caramel Tart
2 x 360g cans caramel
65 ml lemon juice
2 x 125 ml Orley Whip cream, stiffly beaten
3 x 50 g peppermint crisp chocolate bars, coarsely grated or chopped
1 x 200 g packet Bakers Tennis Biscuits
Whisk together the caramel and lemon juice. Fold in the cream and set
Spray a square dish or a loaf pan with non-stick spray and place a layer
of Bakers Tennis biscuits in the bottom. Spoon one third of the caramel
mixture over the biscuits and sprinkle with one third of the peppermint
crisp, followed by a layer of biscuits. Repeat the layers until you have
used all the ingredients, ending with a layer of caramel cream, topped
with a final layer of peppermint crisp.
Place in the fridge to set before serving with fresh mint leaves.
Nuts ‘n Seeds Snack Bars
500 ml Bakers Betta Snack Original Biscuits, crushed
500 ml puffed rice breakfast cereal
90 ml honey
65 ml crunchy peanut butter
125 g butter
125 ml brown sugar
125 ml peanuts, chopped
65 ml sunflower seeds
60 ml sesame seeds
Combine the crushed biscuits and puffed rice in a large bowl and set
Place honey, peanut butter, butter and sugar in a saucepan and heat gently
until the sugar has dissolved. Boil for 5 minutes. Add the nuts and seeds
and remove from the heat. Add the seed mixture to the biscuit and puffed
rice and mix well. Press firmly into a greased and lined 20 cm square
baking tin, and place in the fridge to cool and set. Cut into bars and
store in an airtight container.
1 x 200g packet Bakers Marie Biscuits
185 g butter
125 ml sugar
250 g pitted dates, chopped
10 ml vanilla essence
coconut for sprinkling
Break the Bakers Marie Biscuits into smaller, but not too fine, pieces.
Place them in a bowl and set aside.
Combine the butter, sugar and dates in a saucepan and heat until the
butter has melted. Stir in the vanilla.
Pour the melted mixture onto the broken biscuits and mix well.
Spoon the mixture into a Swiss roll tin (roughly 25cm x 15cm) and press
Sprinkle coconut over and place in fridge to chill. Just before serving,
cut into fingers, squares or bars.
1 x 200g packet Bakers Tennis biscuits
125 ml melted butter
500 ml pecan halves
65 ml butter
3 large eggs
90 ml golden syrup
180 ml packed dark brown sugar
65 ml cream
10 ml vanilla essence
large pinch salt
Preheat oven to 190 ºC.
Place the Bakers Tennis Biscuits in a processor and process into fine
crumbs. Add the melted butter and pulse until combined. Press into the
bottom and sides of a 24 cm spring form flan ring.
Place pecans in a large pan and turn heat to medium high. Cook pecans for
2 minutes, stirring often. Reduce heat slightly, add butter and stir-fry
until the butter melts and browns - take care not to burn. This should
only take about 3 minutes. Remove from heat.
In medium bowl, stir (do not beat) together eggs, golden syrup, brown
sugar, cream, vanilla and salt. Add the melted butter/pecan mixture then
pour the filling into the unbaked crust.
Bake for 45-50 minutes or until top is golden brown and appears set. The
pie should still be slightly jiggly in centre. Allow to cool completely at
room temperature. Serve cold with whipped vanilla cream or warm with ice
Ginger & Apricot Trifles
200 g Bakers Gingernuts
125 ml brandy liqueur (like Van der Hum)
425 g canned apricots, drained and quartered
450 g marscapone cheese
125 ml castor sugar
10 ml vanilla essence
250 ml cream, beaten until thick
125 ml fresh root ginger, cut into julienne strips
Oil for frying
125 ml castor sugar, extra
125 ml flaked almonds, toasted
Break the Bakers Gingernuts coarsely. Place a third of the biscuit pieces
in the bottom of 6 pretty glasses. Sprinkle with a little of the alcohol
and top with a few apricot pieces.
Combine the mascarpone with the sugar and vanilla and spoon half the
mixture over the biscuit layer. Add another layer of biscuits and sprinkle
with a little alcohol. Add a few more apricot pieces to each layer. Spoon
the balance of the mascarpone mixture over and end with a final layer of
biscuits over which you sprinkle the last of the alcohol and the last of
Spoon the cream over the final biscuit layer and set aside. Fry the fresh
ginger in a little oil until crisp. Drain and place on kitchen towel to
remove the excess oil. Dust liberally with castor sugar. When cool,
decorate the trifles with the ginger and sprinkle with almonds. Serve.
Tutti Fruitti Triangles
250 ml Bakers Nuttikrust Biscuits, coarsely chopped
375 ml sugar
125 ml coarsely chopped walnuts
10 ml vanilla essence
250 ml coconut
250 ml mixed glace fruit, chopped finely
375 g unsalted butter, melted
300 ml icing sugar, sifted
50 ml warm water
45 ml orange zest
45 ml lemon zest
Place the Bakers Nuttikrust Biscuits, sugar, walnuts, vanilla, coconut and
glace fruit in a bowl and mix well. Add the melted butter and mix. Press
the mixture firmly into a square tin. Mix the icing sugar and water
together, stir in the zest and spread over the mixture in the tin. Place
in the fridge to chill a couple of hours before cutting into small
125 ml strong black coffee
65 ml brandy
125 g Bakers Boudoir Biscuits
2 large eggs, separated
45 ml castor sugar
10 ml extra brandy
150 g Mascarpone cheese
30 ml cocoa powder
Combine the coffee and brandy. Dip the biscuits into the mixture and lay
them in the bottom of a square, shallow serving dish.
Cream the egg yolks and sugar until light and creamy coloured. Add the
extra brandy and cheese and whisk until smooth.
Beat the egg whites until stiff and fold into the cheese mixture. Pour the
mixture over the biscuits.
Chill until firm and sprinkle with cocoa before serving.
Caramel Choc Praline Truffles
2 x 200g packets Bakers Caramel Chock Romany Cream Biscuits
1 slab peanut brittle
90 g butter, melted with 65 ml golden syrup
Melted caramel chocolate or milk chocolate
Coarsely crush the Bakers Romany Cream Biscuits and peanut brittle
together. Add to the melted butter and golden syrup and cool until firm.
With a teaspoon, form into small balls and place on a tray and
refrigerate. When firm, dip the tops of the truffles in chocolate or
drizzle chocolate over them and allow to cool on a baking tray.
1 x 200 g packet Bakers Betta Snack Original
5 ml ground cinnamon
125 ml melted butter
30 ml butter (extra)
45 ml castor sugar
5 ml ground cinnamon (extra)
750 ml toffee flavoured ready-made custard
4 large eggs, beaten
5 ml vanilla essence
6 short sticks of cassia bark
mixture of ground cinnamon and Demerara sugar
Place the Bakers Betta Snack Biscuits in a food processor and process into
fine crumbs. Add the 5 ml cinnamon and 125 ml melted butter and pulse
until combined. Push into the bottoms of mini loose-bottomed flan rings
that have been sprayed with non-stick spray.
Heat the extra butter in a small pan and add the castor sugar and extra
cinnamon. Allow mixture to cook for a few seconds to develop the flavour
of the cinnamon then whisk into the custard together with the beaten eggs
Pour the mixture into the prepared crusts and stick a short cassia bark
into each centre. Bake in a preheated oven at 190 ºC for 20 minutes or
until set. Remove from oven, sprinkle with the cinnamon and Demerara
mixture and allow to cool before removing from rings, leaving the cassia
bark in tact.
3 egg whites
250 ml sugar
12 Bakers Nutticrust Biscuits, broken into small pieces
50 g walnuts, chopped
5 ml baking powder
Whipped cream and glace fruits for decorating
Beat the egg whites until stiff peaks form. Add sugar gradually, beating
after each addition until incorporated.
Fold in the Bakers Nutticrust Biscuits and nuts, and then fold in the
Place small spoonfuls of the mixture into a greased pie dish. Bake at 180°
C for 25 – 30 minutes or until light and crisp.
When cool, decorate with whipped cream and chopped glace fruits. Serve.
200g (1 pack) Bakers Tennis Biscuits
50 ml butter
1.25 liters milk
250 ml sugar
125 ml cake flour
125 ml corn starch
125 ml custard powder
Pinch of salt
3 eggs, separated
125 ml cold water
10 ml vanilla essence
300 ml icing sugar, sifted
50 ml lemon juice, heated
Arrange half of the Bakers Tennis Biscuits in a greased square pie dish.
Place the butter, milk and sugar in a saucepan over low heat and stir
until the sugar has dissolved. Increase the heat and stir until mixture
reaches boiling point, then remove from the heat. Combine the flour, corn
starch, custard powder and salt. Whisk together the egg yolks and water
and mix into the dry ingredients. Add about 125 ml of the warm milk to the
flour mixture and whisk. Pour into the warm milk mixture return to the
stove and stir over medium heat until the mixture thickens.
Remove from heat and add vanilla essence. Place the saucepan into a very
large bowl containing ice cubes and water. Allow to cool down a little.
Meanwhile, beat egg whites until stiff but not dry. Then fold into custard
mixture. Spoon mixture over Tennis Biscuits, smooth the top and arrange
another layer of Tennis Biscuits on top of the custard layer.
Mix together the icing sugar and lemon juice to form a smooth paste.
Spread over top layer of Tennis Biscuits. Combine the lemon zest and
castor sugar and sprinkle on top. Place in fridge to cool and firm up.
Rich Chocolate Tart
200 g (1 pack) Bakers Marie Biscuits
45 ml cocoa
125 ml castor sugar
150 ml melted unsalted butter
4 egg yolks
1 whole egg
65 ml castor sugar
125 ml cream
400 g dark chocolate, melted
10 ml vanilla essence
Orange zest and fresh strawberries, dipped in chocolate, for garnish
Crush the Bakers Marie Biscuits finely and add the cocoa, half the castor
sugar and all the butter. Mix well. Push into the base and sides of a
24-cm loose-bottomed flan ring.
Beat the egg yolks, whole egg and castor sugar until thick and creamy.
Fold in the cream, chocolate and vanilla. Pour mixture into crust and bake
in a moderately slow oven (160 – 170ºC) for 30 minutes or until set. Dust
top with extra cocoa powder, and allow to cool before un-molding from the
ring. Garnish with orange zest and chocolate-dipped strawberries.
Eet•Sum•Mor Biscuit Fudge
250 g butter
5 ml vanilla essence
500 g icing sugar
5 ml coffee powder
45 ml cocoa powder
1 egg, beaten
1 packet (200 g) Bakers Eet–Sum–Mor Biscuits
Melt the butter and add the vanilla essence, icing sugar, coffee, cocoa
powder and egg and mix well.
Place the Bakers Eet–Sum–Mor Biscuits on a board. Break or cut into coarse
crumbs, leaving a few chunky pieces. Mix the biscuits into the butter
mixture and pour into a greased baking dish, about 18 cm x 26 cm.
Refrigerate until set and cut into squares.
Store in an airtight container in the fridge
Makes about 16 squares
Pear and Ginger Cheesecake
1 packet (200 g) Bakers Gingernuts, crushed
125 ml butter or margarine, melted
1 can pears, drained and diced
65 ml finely diced or chopped preserved ginger
500 g creamed cottage cheese
250 ml castor sugar
300 g sour cream
30 ml lemon juice
Mix the crushed biscuits with the butter and press into a greased 20 cm
spring form pan.
Combine the pears and preserved ginger and place on top of the crust. Set
Process the creamed cottage cheese and sugar in a food processor until
smooth, add the eggs and process again. Add the sour cream and lemon juice
and process to combine. Pour the filling over the pears and bake for 1½
hours at 150˚C or until the filling is set.
Chill well before serving.
Baked Peaches with Nutty Crumble
1 packet (200 g) Eet-sum-mor Biscuits
100 g skinned almonds, lightly roasted and coarsely chopped
65 ml unsalted butter
2 cans peach slices, canned in their own juice
65 ml Amaretto or 5 ml almond essence - optional
Crush the Bakers Biscuits coarsely and combine with the nuts and butter.
Place the peaches with their juice in a saucepan and cook rapidly without
a lid until the sauce has reduced by half. Stir in the Amaretto or essence
if using. Transfer to a greased oven-safe dish. Sprinkle with the biscuit
mixture and place in a moderate oven (180 ºC) for 10 minutes. Serve with
cream or ice cream.
Serves 4 - 6
Lemon Cheese Cake
1 packet (200 g) Bakers Lemon Creams
125 ml melted unsalted butter
2 x 200 g creamed cottage cheese
2 x cans condensed milk
125 ml lemon juice
250 ml sugar
125 ml lemon zest
Place the Bakers Lemon Creams, broken into smaller pieces, in a processor
and process into fine crumbs. Add the butter and pulse until combined.
Push into a large (30 cm) spring form flan ring: bottom and sides.
Whisk together the creamed cottage cheese, condensed milk and lemon juice
and gently pour into the crust. Bake in a preheated oven at 160 ºC for 20
minutes. Remove from the oven and allow to cool in the flan ring.
Meanwhile, heat the sugar over medium heat until melted. Add the lemon
zest and stir until lightly caramelized. Un-mould the cheesecake, slice
into 8 portions and arrange on a serving platter. With a whisk or two
forks, drizzle fine strands of the sugar mixture over the top of the
slices. Allow sugar to cool and harden well before serving.
Marshmallow Snow Drops
120 g butter
1 x 397 g tin condensed milk
45 ml drinking chocolate powder
2 packets Bakers Marie biscuits, finely crushed
175 g mini or small marshmallows
100 g desiccated coconut
Melt the butter and condensed milk over a low heat. Add the chocolate
powder and biscuits to form a stiff mixture. Set aside for 3 - 4 minutes
or until cool enough to handle.
Wet your hands slightly and place a dessert spoon of mixture into the palm
of your hand. Flatten and place one marshmallow in the centre. Form a ball
around the marshmallow with the mixture. Roll each ball in the coconut,
place on a baking sheet covered with wax paper and leave to firm in the
Yields about 25 – 30
Strawberry Ice Cream Cake
1 packet Bakers Boudoir Biscuits
Cherry liqueur or cherry cordial
500 g fresh strawberries, hulled and finely chopped or puréed
2 litres vanilla ice cream
Whipped cream and whole strawberries to decorate
Line a deep soufflé dish with cling wrap. Arrange the boudoir biscuits,
standing upright, along the inside of the dish. Sprinkle some cherry
liqueur or cordial over the biscuits.
Mix the strawberries with a little castor sugar to taste. Add 400 ml of
the ice cream and mix well.
Spoon half of the remaining ice-cream into the centre of the prepared
dish, top with half of the strawberry mixture, then the remaining ice
cream and finally the remaining strawberry. Freeze until firm.
Turn out onto a serving platter and remove cling wrap. Decorate with
whipped cream and a few extra strawberries.
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Just another reminder to join the Africam fan page
They will be posting photos / videos and other udates and
articles on the fan page from now.
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