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September 15th, 2010

 

 
 
 

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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 well?

We have just returned from a really nice round trip, Kagga Kamma, Wildflowers and Kgalagadi Transfrontier Park. See trip details below.

The freebie this time is an eBook with home remedies, download and enjoy! If you have missed out on the freebies that accompany each newsletter click here to go to the archives and download to your heart's content.

The recipe section features sosatie recipes (kebabs), a favourite of mine. Scroll down and enjoy!

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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Kagga Kamma and more.....

Details of our recent trip:

6 to 20 August 2010

Day 1 - Alberton to Laingsburg
We hit the N1 South from our house in Alberton at 5 am on the 6th August. The plan was to reach and overnight at Laingsburg about 1000 km towards our destination which was 1450 km into the distance.
Travelling was smooth except that there were road works in progress and we encountered at least 7 Stop/Go situations with waiting periods of about 10 minutes each.

We reached Laingsburg exactly at 5 pm, 12 hours after our departure. We found a really nice B&B cottage at R600 for the night.

Day 2 - Laingsburg to Kagga Kamma
After a hearty breakfast we headed further South till we left the N1 just after Touwsriver and took a leisurely drive past scenic Ceres and headed North from there.
Just past the small dot on the map called Op Die Berg we turned right and headed into an area called the Cede berg. Scenery was fantastic with the road winding between rocky mountains with beautiful rock formations.
The last 40 km of our journey was gravel road, originally a good road getting progressively worse as we neared our destination. As we travelled along the rock formations grew more impressive and we stopped often to take photos.
We arrived at our destination and after checking in went to our chalet and unpacked.
Kagga Kamma is a private game reserve with a luxury lodge as well as timeshare accommodation. The chalets are well away from each other and the whole place is dotted with impressive rock formations. Some of the lodge accommodation are “caves” built into the rock face, very impressive.

Day 3. – Kagga Kamma

With predictions of snowfalls on the high lying areas of the Western Cape the weather turned icy cold and we decided to leave for our next destination, the town of Sutherland, the next morning.
Now Sutherland has the reputation of being the coldest town in South Africa but is also famous for SALT (Southern African Large Telescope) nearby. So we were hoping for snow as well as doing some stargazing. Sutherland also has a reputation of real Karoo hospitality as well as traditional Karoo food – yummy.
We spent the day lazing about the chalet, taking walks to marvel as the different rock formations and also reworked some of the photos we had taken so far.
Lorraine and I were having cell phone and internet withdrawals as there was no cell phone signal at the reserve. We were confident that Sutherland would have reception, our Blackberrys were feeling very neglected!

Day 4 – Kagga Kamma to Sutherland

The shortest route from Kagga Kamma to Sutherland involved gravel roads . To our surprise the road was actually quite good for a back road, in fact the road was so “back” that we even went through some gates that we had to open and close. I guess the road went through some of the very large sheep farms.
We arrived at Sutherland and realised why it was labeled as the coldest town in South Africa. The guide at SALT told us that it was 1C without taking the wind chill factor into account.

After checking into our accommodation, a delightful self catering cottage, we headed some 20 kilometers out of town to a plateau where the telescopes were situated. There are many telescopes on the plateau, some belonging to South Africa and others to other countries. This specific spot was chosen because of the number of cloud free nights on average in a year and also because there are no city or town lights in the area making it ideal for stargazing. Then there is also SALT – South African Large Telescope, the Big Daddy of them all, a collaboration between various countries.

That evening, Jurg, the owner of the establishment hosted a stargazing experience for guests and other interested parties. He has 5 telescopes and after an indoors lecture we headed into the freezing cold to view the stars and planets he had mentioned in his talk. A very rewarding experience.

Day 5 – Sutherland to Garies

After a good nights rest we ventured outside the next morning to find everything white with frost. It was freezing cold and I had doubts if our vehicle would start but it did at the first turn of the key.

We were now in search of the famous Cape wildflowers and first headed North to Calvinia. This trip was a bit of a nightmare as the road was 160 kilometers of bad gravel road. We eventually got to Calvinia and then headed West past Nieuwoudtville and Vanrhynsdorp. Everywhere we asked we got the same story, sorry, no wildflowers as they had a bad rainy season. We reached the N7, the main route from Cape Town to Namibia and eventually ended up in Garies, still without having seen any wildflowers.
We booked into a guesthouse and had a good nights rest, positive that we were going to see wildflowers the next day.

Day 6 – Garies to Pofadder

I have always wanted to stay over in Pofadder, we always made jokes about the town when I was still working for the bank. The story was that if you messed up at work your punishment would be to be transferred to Pofadder.
Anyway, we were determined to get some wildflower photos today. We headed further North. The Tourist Info centre at Garies told us that we would find wildflowers at the Namaqua National Park which was near the town of Kamieskroon. We left the N7 at Kamieskroon and after a bone jarring gravel road of 22 kilometers we arrived at the park, and lo and behold, there were the elusive flowers, acres of them! The park has a 5 kilometer circular “flower route” which we took and managed to get many nice flower photos.

We travelled further North and had lunch at the Wimpy at Springbok, then left the N7 and took the N14 to our destination, Pofadder. A typical small Karoo town, we checked in at the hotel and got a delightful cottage to overnight in. It was called Klein Plasie (Small Farm) and they even had sheep, goats and some pigs to give a farm atmosphere.

Day 7 – Pofadder to Askham

We departed from Pofadder with the idea of overnighting at Keimoes. Along the way we took the short detour and visited the Augrabies Falls National Park where we enjoyed brunch and also took some photos of the falls. We reached Keimoes at round lunch time and decided to push on to the small town of Askham which was only about 60 kilometers from the Kgalagadi Transfrontier Park where we were to spend the next few days. We found a delightful cottage in Askham and settled down for a good nights rest.

Day 8 – Askham to Kgalagadi Transfrontier Park.

We arrived midmorning at Kgalagadi Transfrontier Park. We were staying at Twee Rivieren Camp for two nights before moving up North in the park The chalet was really nice and comfy, built with stone to blend in with the Kalahari surroundings. As we were too early for check-in we took a drive and saw a variety of animals and birds but no big cats. We came upon a unique situation where a pale chanting goshawk and a jackal were watching a badger who was digging up mice burrows. Our guess was that they would pounce on any mouse that the badger managed to dig up but he didn’t have much luck.

We took another drive that afternoon but only saw some springbuck and a herd of Oryx.

Day 9 – Twee Rivieren camp at Kgalagadi.

After some rusks and coffee we left the camp as the gates opened at 7 am and took an early morning drive. We spotted a whole selection of animals and birds but still no big cats. Those we would hopefully get to see further up North when we moved to the next camp.
For supper we had a braai under the clear Kalahari stars.

Day 10 – Twee Rivieren camp to Nossob camp

Twee Rivieren camp gate opened at 7 am and we headed North to Nossob. Part of the road was closed for road works and we took a slight detour, even then the journey was 195 kilometers and at a maximum allowable speed of 50 km/h we only arrived at Nossob at lunch time. We were surprised to see that we had been booked into a guest lodge which had all the trimmings, even a flat screen TV with DSTV.

During our trip we again saw a selection of animals and birds and all of us got some good photos. Still the big cats evaded us although we saw some cheetah spoor early on during the journey. We had a rare sighting of an African wildcat right alongside the road and got some good photos.
After watching Idols on TV we hit the hay early as we had to leave again early the next morning to move to the next camp.
As there is no cell phone reception at Nossob we were starting to get Facebook withdrawals. The following day was also going to be without reception, error

Day 11 – Nossob to Kalahari Tented camp near Mata Mata

We left Nossob when the gates opened at 7 am and headed South towards Mata Mata where we had to check in for the tented camp about 3 kilometers away.
I further deflated tyres to 1.2 bar but still we shook and rattled on the corrugated roads.
We arrived at Mata Mata, checked in and headed to the camp site.
The “tents” were basic but luxurious with separate kitchen area. Electricity for lighting was provided by solar panels and the geyser, fridge and stove were gas powered. We had a really nice view of a dry river bed with a variery of animals to be seen.
We took a drive hoping to se some big cats, but still no luck. We did spot a variety of birds and the usual wildebeest, springbok, jackal, oryx and some red hartbeest.
That night we went to bed to Kalahari night noises, jackal howling, a far off lion roaring. and hyena giggling hysterically.

Day 12 – Kalahari Tented Camp to Twee Rivieren

As we had our last lookout over the dry river bed before departing, we spotted our first big cat, a cheetah walking along the river bed. We only saw it for a few seconds, but it was good enough, we had spotted out first big cat. We left at 7 am and headed further South to the main camp, Twee Rivieren, situated at the main park gate. As this was our last day and we would be leaving early the next morning, we would get a good start for the final journey home.
About halfway to Twee Rivieren we spotted our first lion pride, high up on a ridge, just within reach for a photo to prove we had spotted lion.
The rest of the journey was shaky due to corrugations and we arrived at our destination just round lunch time.
We took a late afternoon drive in the hope of spotting lions or cheetahs but still no luck.
We headed back to camp, filled up the bakkie and inflated tire pressures.
After a good night’s rest we headed for home and left Kgalagadi as the gates opened at 7 am.

Photo albums:

Kagga Album - http://www.facebook.com/album.php?aid=243611&id=741597237&l=be31067162

Sutherland - http://www.facebook.com/album.php?aid=243617&id=741597237&l=ff5500408e

Wildflowers - http://www.facebook.com/album.php?aid=243618&id=741597237&l=7dd7ded05a

Kgalagadi - http://www.facebook.com/album.php?aid=243620&id=741597237&l=be1fcce6bc

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

Eggs.....traordinary omelettes
Which is more grammatically correct, the yolk of an egg is white or the yolk of an egg are white? OK, the yolk of an egg is yellow but here's another one for you, if you make an omelette should the egg be wrapped around the filling as in a French style omelette or should the filling be in the omelette as in a Spanish style omelette or frittata. More importantly does it really matter since you're going to put great forkfulls of it in your mouth at a time? Anyway if you're like me and believe that the end justifies the means then you might want to try out the Ziploc omelette on Sunday morning. It works for any number of people from 1 upwards but if you can get a few friends or family to join in you'll get a fuller appreciation of just how important the Ziploc bag is to the modern lifestyle.
Get everyone to write their name on a medium sized Ziploc bag with a permanent marker. Then let them crack 2 eggs, a splash of cream and a dash of seasoning into their bag. Zip it up and give it a bloody good shake. Next unzip the bag and add your choice from a selection of pre prepared items like grated cheese, finely diced tomatoes, saute mushrooms and onions, peppers, ham etc. Another bloody good shake and this time try to get as much air as possible out of the bag before doing up the zip. Now here's the really difficult part - place the bags into a large pot of water on a rolling boil and DO NOT TOUCH for 13 minutes. Remove from the water with tongs and cut open the bag to allow your omelette to roll out easily. At this point you're way ahead of me......yes of course you can prepare your breakfast the night before and put on to cook while you're having your morning shower. In fact depending on the length of your shower and how hot you like it, you might even be able to take it into the shower with you !

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Check out the holiday specials on my FunkyTravel page

 
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.

Adult ADD/ADHD
We all know them: the whirlwind type or the ones that never finish what they start, the ones whose lives or work or thoughts are unorganized and the ones that are the chronic procrastinators. Maybe you might even be one of a “the ones”!
When people think about attention deficit disorder (ADHD), they usually consider it a childhood problem. However, a large proportion — between 30 and 70 percent — of children with the condition remain affected throughout adulthood.
For the diagnosis to be given to an adult, the individual must have symptoms which began in childhood and are ongoing up to the present. These may include distractibility, impulsivity and restlessness. It will include taking a personal history and often involve gathering information from one or more of the individual’s close relatives, friends or colleagues. The specialist will want to check for other undiagnosed conditions (such as learning disabilities, anxiety, or affective disorders), and may give a physical examination as well as the usual psychological tests.
Having been diagnosed with ADHD, an adult can start to make sense of the problems they may have suffered for a long time. It can help him let go of bad feelings about himself, and improve low self-esteem. It can also aid close relationships by giving others an explanation for unusual behaviors. To help face up to and overcome these issues, the individual may wish to begin psychotherapy or other counseling.
As well as drug treatment, adults with ADHD can benefit from education and psychotherapy. Learning about the condition is likely to give a sense of empowerment. With assistance, the sufferer can devise techniques to counter the effects of the disorder.
SOME WELLNESS STRATEGIES FOR ADULT ADHD/ADD SUFFERERS
Nature
- Exercise, if possible several times a day (minimum of four times a week at 80-90% heart rate, 45-60mins).
- Omegas 3, 6, 9 twice a day.
- Reduce carbohydrate intake and up protein intake with lentils, vegetables and egg whites.
- Avoid nicotine, alcohol and substances containing caffeine.

Nurture
- Coaching is very important to curb procrastination and disorganization.
- Sleep an average of 8, 25 hours daily.
- Human touch is very important. Hugs are very helpful.
- Don’t try to negotiate when hungry or tired. Eat and rest first to avoid confrontation.
- ADHD sufferers often feel alone. Let them know they are liked and loved.
- Meditation, prayer or yoga increase the neurotransmitters-which is what you need.

In the next issue I shall give more specific strategies for easier living - also helpful for people
without ADHD/ADD.

Till then, blessings from heart to heart.


You are welcome to comment or send questions to her at mirnafvanwyk@gmail.com 
  

South African Folkolore

Check out my new page with South African folklore

South African National Parks

I will now start a series on the South African National Parks. National parks offer visitors an unparalleled diversity of adventure tourism opportunities including game viewing, bush walks, canoeing and exposure to cultural and historical experiences.

Fifteen of South Africa's 21 national parks offer park or camp-run accommodation. Most parks and rest-camps have retail facilities and restaurants. Across the parks, there are a total of 6 000 beds and 1 000 camping and caravan sites, which can accommodate almost
12 000 overnight guests.

Agulhas National Park
Cape Agulhas is the southernmost tip of Africa, at 34° 49' 58" south and 20° 00' 12'' east, a point marked with a cairn. Found in the Western Cape, the park captures the adventure of sailing around the tip of the continent, crossing from the Atlantic to the Indian Ocean.

The Agulhas area contains representatives of unique vegetation such as limestone fynbos. Although most species bloom between May and September, there are flowers to be enjoyed in any season.

Among the mysteries associated with this region is the legendary Cape of Storms, which wrecked many ships en route to the east via Cape Agulhas. Shipwrecks dot the coastline - of the Zoetendal, Birkenhead and Armiston - with key artefacts from the vessels on display at the Bredasdorp Shipwreck Museum.

Ancient people also left their mark on the landscape. Archaeological middens indicate a successful hunter-gathering culture in harmony with its natural environment, and a cultural heritage that dates back thousands of years to when the Khoi-Khoi people trapped fish using ingeniously constructed tidal traps.

The remains of ancient stone fish traps can be seen to the east of the Cape Agulhas lighthouse, the second-oldest working lighthouse in southern Africa, which houses a unique lighthouse museum.

Year proclaimed: 1999
Current size: 56.9 square kilometres
Province: Western Cape

Source: Mediaclubsouthafrica.com

Facebook

Come join me on Facebook, my Facebook email is peter@funkymunky.co.za or www.facebook.com/Peterjasie

South African English

A new section to the newsletter, by Mary Alexander
English has been spoken in South Africa for over 200 years, at least since the British seized the Cape of Good Hope territory in 1795.
Over the centuries the language has evolved into a distinct dialect, with a vocabulary strongly influenced by indigenous languages.
The strongest influence is probably from Afrikaans, a local language that developed out of Dutch. But there are also significant influences from African languages such as isiZulu, isiXhosa, Sesotho, and the Khoisan and Nama languages.
Here and there are words imported from other British and Dutch colonies, such as India and Indonesia, as well as from the languages of other immigrants, such as Portuguese and Greek.
According to South Africa’s 2001 census, English is spoken as a home language by 8.2% of the population, one in three of whom are not white.
Roughly half the population is estimated to have a speaking knowledge of the language.
Below is a glossary of the more common words unique to South African English.

I am going through the alphabet, starting with A.

hamerkop (haa-mer-kop) – noun – South African marsh bird (Scopus umbretta), related to the storks, with a prominent crest on the head. From the Afrikaans hamer (hammer) and kop (head).
Hanepoot (haa-nah-poort) – noun – Sweet wine made from the muscat blanc d’Alexandrie grape cultivar, and an alternate name for this cultivar.
hang of a – adjective, informal – Very or big, as in: “It’s hang of a difficult” or “I had a hang of a problem”.
hey – exclamation, informal – Expression that can be used as a standalone question meaning “pardon?” or “what?” – “Hey? What did you say?” Or it can be used to prompt affirmation or agreement, as in “It was a great film, hey?”
homelands – noun – The spurious “independent” states in which black South Africans were forced to take citizenship under the policy of apartheid. Also known as bantustans.
howzit – exclamation, informal – Common South African greeting that translates roughly as “How are you?”, “How are things?” or simply “Hello”. From “How is it?”
imbizo – noun – Gathering called by a traditional leader, or any meeting or workshop. From the isiZulu biza (call, summon)
imbongi – noun – Traditional praise singer. From the isiXhosa and isiZulu.
indaba (in-daa-bah) – noun – Conference or expo. From the isiZulu and isiXhosa for “matter” or “discussion”.
inyanga – noun – Traditional herbalist and healer. From the Nguni.
is it (izit) – exclamation, informal – Is that so?
Iscamtho, isiCamtho – noun – Tsotsitaal (gangster language), a widely-spoken township patois made up of an amalgam of words from isiZulu, isiXhosa, Afrikaans and some English. From the isiZulu camto (speak).
isiNdebele – noun – Nguni language of the Ndebele people.
isiXhosa – noun – Nguni language of the Xhosa people
isiZulu – noun – Nguni language of the Zulu people.

Source: mediaclubsouthafrica.com

Rugby Statistics

Loot Eksteen put together some interesting rugby stats, just right click to download the files or click to open the files. Contact Loot by email

Internationals - 2010 - Logs

Internationals - 2010 - Data

Internationals - 2010 - Stats

Currie Cup 2010 - Fixtures

Freebie!!

Right click here to download an eBook with Home Remedies

Bonus freebie

The best thing since sliced bread, Mug cakes! Right click here and download the recipe eBook

Tips and remedies

REMOVING STAINS

Some general guidelines for removing stains!

Always follow the instructions on care labels. These days most fabric items, including clothes, rugs, linens and upholstery have care labels. Because fabrics differ in so many ways - type of material, type of weave, colour, style - their care will be different. Use the care label instructions as your baseline.

Remove spills before they become stains. Blot up spilled liquid, scrape away solids and begin your step-by-step stain removal as soon as possible. Factors such as heat and evaporation make stains that are older than about 24 hours much harder to remove.

To remove stains from 'dry clean only' fabrics, first remove as much of the stain residue as possible and then have the item dry-cleaned as soon as possible.

Be patient. As effective as stain-removal know-how can be, it is often a multi-step approach, from mildest to harshest treatment. Try one tactic, and if that doesn't work, move on to a stronger cleaning solution. If you lose patience and try to jump ahead, you may make things even worse.

It is best to test cleaning solutions on an inconspicuous part of an item, such as an inside seam or hidden corner. That way, if the fabric colours react poorly to the cleaning solution, you haven't ruined the whole thing. To test a chlorine bleach solution, mix 1 Tbsp of bleach with 1/4 cup of water. Use an eye-dropper or cotton bud to apply a drop of the solution to the stained fabric. Let the garment stand for 2 minutes and then blot dry with a clean cloth.

If a stain persists, don't put it in the dryer because heat could set the stain permanently. Because your first approach may not remove the stain, always check for persistent stains on items after they've gone through the wash and before they go into the dryer. If your wash cycle didn't remove a stain, pull that item out and let it air-dry. Likewise don't iron or press something if a stain is still in it.

PROTEIN-BASED STAINS
Baby food and formula, creamy of cheesy foods, eggs, faeces and urine.

Fresh stains can sometimes be removed with COLD water. Never use hot water, as this will cook the proteins, causing the stain to coagulate between the fibres in the fabric and making them more difficult to remove. Soak fabrics in cold water for 30 minutes, put the stain under cold running water and gently rub the fabric against itself to loosen the stain. Wash in machine in warm water afterwards.

Old or dried stains may need more aggressive stain-removal tactics. Soak washable fabrics for 30 minutes in a solution of 1 tsp liquid detergent per 2 litres of cold water. Follow this by washing in the machine with warm water. Inspect before drying - if the stain is still there repeat the process. If the stain remains after that, your only option may be to add the recommended amount of bleach to the next wash cycle, especially if the stain was caused by coloured ice-cream of baby food.

OIL-BASED STAINS
Motor oil, hair mousse, hand and suntan lotions, ointments, kitchen grease, butter, bacon, oils and salad dressings.

These stains are not too difficult to remove. Many pre-wash stain removal products, such as Preen or Vanish contain special solvents for removing oil and grease.
On washable fabrics pre-treat new and old stains with a stain remover. If you don't have one apply liquid laundry detergent (or a paste made from powder and water) directly onto the stain. Work it into the stain. Immediately after pre-treatment, wash the item in the machine using hot water. Before drying, inspect the item and repeat if necessary. For heavy stains, lay the stain face-down on a clean white towel (or a stack of paper towels) and press a dry-cleaning solvent or white spirit on the stain, forcing it out and into the towels. Repeat, then wash.

For carpets and upholstery apply methylated spirits to a clean, white cloth or white paper towels and blot the stain. Discard the dirty towels and repeat using fresh towels until the stain has gone.

TANNIN STAINS
alcoholic drinks, drinks, coffee or tea without milk, fruits and juices, wine, jams.

For tannin stains on washable fabrics, soak for 30 minutes in a solution of 1tsp liquid detergent per 2 litres of warm water. Wash in the machine in the hottest water that is safe for the fabric, using laundry detergent and not soap. Natural soaps, bar soaps and detergent containing soap, make tannin stains harder to remove. For stubborn stains you may have to use bleach. If all the sugars from one of these stains are not removed, they could turn brown when put into the dryer, as the sugar will caramelise.

For carpets and upholstery, apply a solution of 1/4 tsp of mild dishwashing detergent and 1 litre of water. Use a blotting motion to work the solution into the affected area. Blot with clean paper towel to remove the solution. Rinse by lightly spraying with water and blotting to remove excess water. Do this until all the suds are gone, then lightly spray again but do not blot dry. Instead lay a pile of paper towels down, weight it and let it dry.

DYE STAINS
blueberries, cherries, grass and mustard.

For dye stains on washable fabrics use a commercial pre-wash stain remover, or apply liquid detergent directly onto the affected area, work into the stain and rinse well. Next soak the fabric in a diluted solution of oxygen bleach, following the instructions on the packaging. Wash, inspect, and if the stain is still there, try soaking the entire garment in a solution of chlorine bleach and water, but be careful, because bleach can drastically alter colours and weaken fabrics.
For carpets and upholstery, good luck. You may have to call in the professionals. Try the same procedure as for tannin stains, this might work.

Thanks to the Glenacres Superspar Newsletter. Click here to subscribe.

Words to live by 

The probability of someone watching you is proportional to the stupidity of your action

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Not lucky in the SA Lotto? Why not take a chance on the UK Lotto? Minimum jackpot is Three million pounds (R45 million!) Now you can play the UK Lotto, Mega Millions, Euro Millions and Powerball and more from the same link. Give it a try and have some Lotto fun!
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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 blank email. 

Spanish Baked Eggs

500g ripe tomatoes
400g potatoes, cut into 2cm cubes
3 Tbsp olive oil
1 red pepper, cut into strips
1 onion, chopped
100g thickly sliced ham
150g thin green asparagus, trimmed
100g fresh or frozen green peas
100g green beans, sliced
2 Tbsp tomato paste
125ml water
salt & freshly ground black pepper
4 eggs
100g chorizo sausage, thinly sliced
2 Tbsp chopped, fresh flat-leaf parsley

1. Score a cross in the base of each tomato
2. Place in a bowl of boiling water for 10 seconds, then plunge into cold water and peel skin away from the cross - coarsely chop
3. Heat the oil in a large frying pan and sauté the potato over a medium heat for 8 minutes, until golden - remove with a slotted spoon
4. Lower the heat and add the red pepper and onion to the pan
5. Slice 2 of the ham slices into pieces similar in size to the pepper and add to the pan
6. Fry for 6 minutes or until the onion is soft
7. Reserve four asparagus spears
8. Add the rest to the pan together with the peas, beans, tomato and tomato paste
9. Stir in the water and season well with salt and pepper - cover and cook over a low heat for 10 minutes, stirring occasionally
10. Preheat the oven to 180°C and grease a large oval ovenproof dish
11. Transfer the vegetables to the dish, without any excess liquid
12. Using the back of a spoon, make 4 evenly spaced indentations and break an egg into each
13. Top with the reserved asparagus and chorizo sausage slices
14. Slice the remaining ham into large pieces and distribute on top
15. Sprinkle with parsley and bake for 20 minutes until egg whites are just set - serve warm
 

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. Recipes and freebie with each newsletter.
 
Smile a While

I was a very happy man.
My wonderful girlfriend and I had been dating
for over a year, and so we decided to get married.
There was only one little thing bothering me...
It was her beautiful younger sister.
My prospective sister-in-law was twenty-two,
wore very tight miniskirts, and never wore a bra.
She would regularly bend down when she was
near me, and I always got more than a nice view.
It had to be deliberate, because she
never did it when she was near anyone else.
One day her 'little' sister called and asked me
to come over to check the wedding invitations.
She was alone when I arrived, and she
whispered to me that she had feelings and desires for me that she couldn't overcome.
She told me that she wanted me just once before
I got married and committed my life to her sister.
Well, I was in total shock, and couldn't say a word.
She said, 'I'm going upstairs to my bedroom, and if
you want one last wild fling, just come up and get me.
I was stunned and frozen in shock
as I watched her go up the stairs.
I stood there for a moment, then turned and
made a beeline straight to the front door.
I opened the door, and headed straight towards my car.
Lo... and behold, my entire future
family was standing outside, all clapping
With tears in his eyes, my father-in-law
hugged me and said, "We are very happy that you have passed our little test.
We couldn't ask for a better man for
our daughter. Welcome to the family."

And the moral of this story is:
Always keep your condoms in your car!

Some great resorts we have visited

We visited Ekuthuleni, click here for my report and some pictures.
You can also see some more photos here

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

Beacon Wharf in Mossel Bay, Eagles Nest in Sedgefield, and Ocean 11 in Mossel Bay

In June 2010 we visited Ukuthula and Modumela in Botswana. Click the links for stories and photos

Earlier this month we visited Sandy Place in St Lucia, for story and photos click the link

In August we visited Kagga Kamma, Sutherland, Wildflowers and Kgalagadi Transfrontier Park, see story above.

The Wild Side

Southern Pale Chanting Goshawk

 

click to see larger image

I just love the name of this beautiful bird, it is so descriptive. During our visit to the Kgalagadi Transfrontier Park we spotted them daily and each time was special. This specific example was perched on top of a Sociable Weaver's nest, enjoying what looked like a mouse it had just caught

Southern Pale Chanting Goshawk
Melierax canorus


BIOMETRICS:
Length : 55-65 cm
Wingspan : 110 cm
Weight : M : 410-750 g – F : 750-1000 g

DESCRIPTION:
Southern Pale Chanting Goshawk is a medium-sized raptor. Adult has pale grey upperparts. On wings, secondary coverts have fine white bars. Rump is white. Tail is dark grey, with outer feathers barred with white.
Underparts are white, finely barred with wavy grey bars. Chest is pale grey. Underwings are black on outer primaries, and white on inner primaries and secondaries. Tail is dark grey barred with white.
On the head, crown is grey, becoming paler on nape and upper back. Hooked bill is black, with yellow-orange cere and gape. Eyes are red or reddish-brown. Bare legs and feet are red.
Both sexes are similar in plumage, but female is larger than male.
DIET:
Southern Pale Chanting Goshawk feeds on rodents, lizards and insects. It may hunt birds (as quails) and hares.

PROTECTION / TRHEATS / STATUS:
S Pale Chanting Goshawk is widespread and generally common in its range.

Source: www.oiseaux-birds.com
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

Cathy Buckle has started writing again from Zimbabwe, her letter is below.

Here is Cathy's letter:

Dear Family and Friends,
Having a meal with friends this week, the conversation turned, as it almost always does, to politics. First the talk was about the constitutional outreach programme which has degenerated into party politics in most areas and left people afraid to attend, scared to speak and facing the consequences of daring to voice their opinions - particularly if they are in rural areas. Then the discussion was about elections - when they should happen; with or without a new constitution and with or without international supervision were a few of many burning questions. Then came the dual citizenship issue and the disenfranchisement of so many Zimbabweans who now hold foreign passports either because they have been in exile during our country's decade of mayhem or because they've been struck off voters rolls and declared 'alien' if their parents were born outside the country.

Before long our conversation was about the food on the table. A simple meal is still not something any of us take for granted.
Memories of 2007 and 2008 when there was hyperinflation and no food to buy are still very fresh in our minds. How well we remember the horror of government price controls, of youth militia going shop to shop forcing prices to be slashed dramatically and then buying up all the stock themselves. We remember walking into huge supermarkets and gazing at aisle after aisle of empty shelves with nothing to sell except perhaps a few wilting cabbages or packets of 'maputi' popcorn, light bulbs or washing up liquid.

How easily this could all happen again, I thought, as we talked about the food we were eating. Almost everything on the table had been grown or produced outside Zimbabwe. The milk was imported from Zambia, where it is produced by dispossessed Zimbabwean farmers. The margarine was imported from South Africa where it is produced by a Zimbabwean company which had no choice but to relocate across the border to survive. The bread was made locally but with wheat imported from South Africa. The eggs were local but the chickens had been fed on imported food. The biscuits were from Mocambique; sugar and coffee from South Africa and even the fruit was imported.

Its been ten years since Zanu PF grabbed all Zimbabwe's commercial farms and yet we still have nothing to show for it. We are now completely dependent on outside countries for almost everything we eat. A closer look at all the labels on the food in our shops exposes Zimbabwe's continuing inability to stand on its own two feet. Food may have familiar product names and some may have been packaged in Zimbabwe but mostly the contents are imported. How familiar we have become with those little stickers on most of our food which proclaims 'proudly South African.' Browsing around one small convenience and fresh produce shop recently I had to ask if there was anything they sold that was actually locally grown or produced in Zimbabwe. Potato crisps were imported, as were biscuits, jam, chutney, apples, pears, tinned goods, cold drinks and almost everything else.

What a tragedy that ten years after land takeovers, nothing says 'proudly Zimbabwean' because nothing is. Until next week, thanks for reading,
love
cathy

www.cathybuckle.com
. For information on my new book: "INNOCENT VICTIMS" or my previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to: cbuckle@mango.zw
 
This South Africa - news headlines


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

Sosaties Recipe 1
1kg lamb cut into 1" pieces
500g pork cut into 1/2 cubes
1 garlic clove, peeled
Salt, pepper
4 tbsp oil
1 cup onions, chopped
1 tbsp curry powder
1 clove garlic, minced
2 tbsp sugar
1 tbsp tamarind paste
2 cups white vinegar
2 tbsp apricot jam
2 tbsp cornstarch dissolved in
2 tbsp red wine
1/2 pound dried apricots
1/2 cup dry sherry
Method
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of garlic.
Season with salt and pepper, and toss.
In a saucepan, heat the oil. Add the onions and sauté for 5 - 6 minutes, then add the curry
powder and garlic.
Sauté for another minute. Add the sugar, tamarind paste, vinegar, and jam and stir well.
Stir the cornstarch mixture and add it to the onions, and cook, stirring constantly, until it
thickens.
This should take about 3 minutes. Cool, then add to the meat and toss well. Marinate for 2
- 3 days.
One day before preparing the sosaties, combine the dried apricots and sherry in a small
bowl, cover, and let sit overnight in the refrigerator.
Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers.
Grill over charcoal until browned on all sides. Serve with heated marinating sauce.

Sosaties Recipe 2
To serve four solid portions of sosaties you will need:
500g pork shoulder or leg, sliced into 3cm cubes
500g lamb shoulder or leg, sliced into 3cm cubes
1 tablespoon freshly ground ginger
1 red or green chilli finely crushed seeds and all
4 cloves of garlic crushed
4 bay leaves
6 pepper corns
2 teaspoons turmeric
1 to 2 tablespoons good curry powder
2 tablespoons brown sugar
2 large onions, quartered
1 tablespoon coriander seeds
1 tablespoon chutney
Place all the ingredients in a large non-metal dish
Add 2/3 bottle brown vinegar
1 cup of dry white wine
Using you hands, mix all the ingredients well and refrigerate for at least four hours.
Overnight is even better
If you are using wooden skewers soak them in water for a couple of hours before use.
There are many different ways of making sosaties and presenting them. You can add dried
apricots, green peppers, onions and other things to the meat, but I like it only with meat
and onion.
So when you are ready to grill or braai the sosaties, take a skewer and spike a cube of
lamb, followed by a quarter of onion, followed by a cube of pork. Four cubes of meat per
skewer make a nice sosatie that is easy to handle.
Set the sosaties aside and give them a brushing of ordinary cooking oil or a little melted
butter
Grill or braai for about 2 minutes over high heat, baste with the marinade, turn and repeat
for another two minutes or until the meat is done.
Don’t overcook and don’t let the meat dry out
For a bit of fun serve the sosaties in the real old Colonial Cape manner, with boiled white
rice, topped by a fried egg with a side dish of grilled, fried or braaied banana.!

Sosaties (Grilled Marinated Meat with Apricots)
2 pounds lamb, cut into 1" pieces
1 pound pork, cut into 1/2" cubes
1 garlic clove, peeled
Salt, pepper
4 tablespoons oil
1 cup onions, chopped
1 tablespoon curry powder
1 clove garlic, minced
2 tablespoons sugar
1 tablespoon tamarind paste
2 cups white vinegar
2 tablespoons apricot jam
2 tablespoons cornstarch dissolved in
2 tablespoons red wine
1/2 pound dried apricots
1/2 cup dry sherry
Place the lamb and pork pieces in a large bowl that has been rubbed with the clove of
garlic. Season with salt and pepper, and toss.
In a saucepan, heat the oil. Add the onions and sauté for 5-6 minutes, then add the curry
powder and garlic. sauté for another minute. Add the sugar, tamarind paste, vinegar, and
jam and stir well. Stir the cornstarch mixture and add it to the onions, and cook, stirring
constantly, until it thickens. This should take about 3 minutes. Cool, then add to the meat
and toss well. Marinate for 2-3 days.
One day before preparing the sosaties, combine the dried apricots and sherry in a small
bowl, cover, and let sit overnight in the refrigerator.
Drain meat from sauce and reserve. Thread lamb, pork, and apricots on skewers. Grill over
charcoal until browned on all sides. Serve with heated reserved sauce.

Chicken Sosaties (South Africa)
Spiced Skewered Chicken
Serves 4 to 6
The term sosaties comes from the Malay words sate, meaning "spiced sauce" and sesaste,
meaning "skewered meat." Early Cape spellings of the word range from soesaties to sasaties
to sassatees. While the traditional sosaties are prepared from lamb, chicken is increasingly
popular. Supermarkets in large cities even sell pre-marinated chicken pieces already on the
skewer. The chicken needs to marinate for 24 hours before cooking.
1-1/2 pounds skinless, boneless chicken breast
2 tablespoons vegetable oil
4 onions, thinly sliced
l tablespoon hot Madras curry powder
2 cloves garlic minced
1 teaspoon coriander seeds
l tablespoon light brown sugar
1 cup freshly squeezed lemon juice
Cut the chicken into 3/4 inch cubes and place them in a deep non-reactive bowl. Heat the
oil in a non-reactive saucepan and fry the onions until they are lightly browned. Add the
remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make
sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken.
Cover the bowl with plastic wrap and refrigerate it for 24 hours.
When ready to grill the chicken pieces, remove them from the marinade, drain them, place
them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once,
or until the chicken is cooked through.

Saffron and Cream Sauce for Kebabs Recipe
(North India) - A popular Kebab sauce used in North India
Serves: 6
Ingredients:
1/8 teaspoon saffron strands
2 tablespoons boiling water
2 tablespoons blanched pistachios
4 tablespoons blanched almonds
1 tablespoon ghee or butter
3/4 cup cream
1/2 cup milk
- Spices -
1/2 teaspoon ground cardamom
1/2 teaspoon salt or to taste
1/2 teaspoon white pepper.
Method:
Pound saffron in mortar and pestle, then dissolve in the boiling water. Put pistachios and
almonds into electric blender and grind finely, or pound with mortar and pestle. Heat the
ghee or butter in a small pan and fry the ground nuts, stirring constantly. Add the saffron,
cream, milk, cardamom, salt and pepper and simmer, stirring constantly, until sauce is
thick. Serve with kebabs.

Skewered Barbecued Lamb - Hussaini Kebab Recipe
Serves: 6
Ingredients
2 kg (4 lb) leg of lamb, boned
- Spices -
1 teaspoon crushed garlic
11/2 teaspoons finely grated fresh ginger
1 teaspoon freshly ground black pepper
2 tablespoons finely ground almonds
2 tablespoons yoghurt
1 teaspoon ground coriander
1 teaspoon ground cummin
Salt to taste
2 tablespoons sesame oil
1 tablespoon lemon juice
Method:
Trim lamb, discarding excess fat. Any sinewy bits may be saved for stock or for adding to a
curry. Cut the lean meat into 2.5 cm (1 inch) cubes and put into a large howl.
Combine all the remaining ingredients, mixing well. Marinate lamb in the mixture,
kneading the spices well into the meat. Cover and leave for 2 or 3 hours, or refrigerate and
leave for as long as 4 days.
Thread 4 or 5 pieces of meat on each skewer and barbecue over glowing coals or under a
preheated griller until crisp and brown all over, turning to ensure lamb is well cooked.
Serve with parathas and Indian sas(sauce) which is given above.

Cape Malay Sosaties (Curried Kebabs)
Serves: 4 - 6
"Sosaties are kebabs or kabobs as they are also known, marinated for a few days in a thick,
sweet curry sauce.
The lengthy duration of marinating ensures that the meat is tender." Meryl Grebe
2 pound loin mutton
2 large onions, peeled and sliced
1 teaspoon ground ginger
2 teaspoons coriander seeds
2 teaspoons crushed chilli
30 dried apricots
2 tablespoons seedless raisins
1 teaspoon green ginger, finely grated
4 tablespoons good quality curry powder
1 tablespoon brown sugar
2 tablespoons butter
350ml (1 1/3 cups) good quality dry white wine
Salt and freshly ground white pepper
Method
Cube the mutton into 2 inch squares. Sprinkle with ginger and season.
Lay in the bottom of a glass dish with a fitting lid.
Braise one onion and spread over the mutton.
Add a layer of apricots and raisins.
Braise the second onion with the coriander seeds, chilli, green ginger and curry powder.
Remove from the heat and add the sugar, butter and wine.
Bring to the boil and remove from the heat.
Pour over the meat and other layers of ingredients in the dish.
Cover with a lid and keep refrigerated for 3-4 days.
To cook, thread the meat and apricots alternately on skewers.
Reserve the marinade and boil until thickened.
Grill the sosaties, turning constantly to prevent burning.
Traditionally served with yellow rice and raisins and the boiled marinade.

Sosaties with Marinade Recipe
The meats
3-4 lbs mutton leg
1 ½ lbs medium fat pork
12-20 dried apricots, good quality
6 small onions, such as pearl onions about the size of a small plum, peeled and each onion
cut crosswise into 2-3
12-16 wooden skewers
The marinade
2 medium onions, cut into fine rings
oil (for frying)
1 tablespoon coriander seeds, crushed
5 bay leaves, bruised or 12 lemon leaves, bruised
1 teaspoon ground cinnamon
1 tablespoon curry powder, mild
1 teaspoon ground turmeric
1 teaspoon ground ginger, heaped or 1 tablespoon grated fresh ginger, heaped
1 teaspoon ground allspice
6 tablespoons brown sugar
1 tablespoon cornflour
2 teaspoons salt
2/3 cup cider vinegar or wine vinegar
½ cup dry red wine, good quality
1 tablespoon apricot jam, fine
4 garlic cloves, crushed and chopped
½ cup milk
½ cup water (may not be needed)
Cut the meat off the leg of lamb, and cut into bite-sized chunks, not too small. Do the same
with the pork. The pork should have fat on it, and the best ratio of lamb to pork is about 2 -
1. (If you dislike pork, leave it out).
The number of apricots, onions and skewers given could vary, as it will depend on how
much meat you cut off the lamb leg, and how much meat you put on a skewer.
Using the ingredients for the MARINADE, fry the onion rings in oil until light brown. Stir
now and then.
While that fries, mix all the dry ingredients in a bowl: the crushed coriander, all the spices,
the brown sugar, the cornflour and the salt.
When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or
so to release the flavours. Add a tiny bit of oil extra, if necessary.
Turn heat lower, and add the vinegar, wine, apricot jam, and garlic to taste.
Stir well and simmer slowly until thickened.
Now taste carefully: the sauce should neither be too acidic or too sweet, just spicy and
tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar.
Cool the sauce, and stir in the milk. It must be of a coating consistency. If you think it is
too thick, add a little water and stir inches.
The meats: the meats should be strung on the skewers, alternating the different
ingredients, with about 2 apricot halves and 2 onion rings per skewer. The mutton chunks
should predominate.
Using a rectangular glass or ceramic dish (you could use Tupperware but not metal or
stainless steel) pack in the skewers of meat, and cover every layer with sauce.
Maybe you have one layer of skewers if your dish is large, maybe you have to stack them.
Whatever the case, turn the sosaties in the sauce about once a day, and make sure the
sauce coats the meat well. It will not exactly cover the meat, just coat it.
Cover and keep in fridge for 2 - 3 days before use. The sosaties will improve with time and
can be kept up to 5 days in the sauce.
Grill as explained in the introduction. Goes well with traditional yellow rice or basmati, or
potato salad and a mixed green salad.

Barbecued Pepper Steak Kebabs Recipe
Topside 1 ½ kg
Olive Oil 2 tbsp
Pepper Steak Seasoning 2 tbsp
Recipe Directions:
Preheat char-grill or barbecue.
Cut all fat from beef and cut into 3cm cubes.
In small bowl, mix olive oil with Pepper Steak Seasoning.
Pour over beef cubes and mix until well coated.
Thread onto metal kebab skewers.
Place in char-grill or barbecue and cook 2-3 minutes on each side (longer for well done).
Serve with Mustard or Relish of your choice.

Sosaties recipe
Introduction
Sosaties on the BBQ have never tasted better especially when there is Boerewors on offer
too. These kebabs can contain many types of meat (or vegetables) but lamb sosaties seem
to always taste the best
Ingredients
500g boned shoulder or leg of lamb, cut into 25mm cubes
2 large onions, one sliced into rings, the other chopped finely
50ml olive or cooking oil
4 cloves of peeled and crushed garlic
one tablespoon of curry powder
a teaspoon of tumeric
a tablespoon of brown sugar
4 crushed bay leaves
One tablespoon of lemon juice, plus two lemon cut into small wedges
120ml of meat stock
125g packet of dried apricots
One green pepper cut into blocks the same size as the meat cubes
A good blob of butter
Wooden skewer sticks (you can buy them from most supermarkets)
Instructions on how to make it
Place the meat in a non-metal bowl with the bay leaves at the bottom. Heat the butter in a
saucepan and saute the chopped onion, garlic and curry powder for a few minutes.
Add the tumeric, lemon and meat stock, bring to the boil.
As soon as the marinade comes to the boil, pour it over the meat.
Allow to cool and place in fridge overnight.
When ready to cook skewer the meat, apricots, green pepper and onion rings onto the
sticks
Pour the marinade into a saucepan, add a blob of butter and salt and pepper to taste, bring
to the boil and serve warm with the sosaties and lemon wedges.
To prepare the sosaties you can either grill them under a very hot grill for about 10
minutes, or braai them over very hot coals, turning them as you go along.
Serve with the lemon wedges and for side dishes you can make a bowl of fluffy white rice
.

Links/Adverts

Two Recipe CD's

These CD's are very popular and I have sold quite a few, if you are overseas you can even pay with Paypal (US$20). Here are the CD details once more. they make an ideal gift and are light and cheap to send to someone by email. Much cheaper than sending 50 recipe books by mail!

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:

FunkyMunky Traditional South African Recipes - A comprehensive collection of Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes in Afrikaans
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 camping
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 Recipes
A Homemade Christmas - 100 Simple and delicious recipes for your special holiday meals
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all ages!
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 assistant
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 mouthwatering recipes.
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 appetizers
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!

Bonus eBooks

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 crafts.


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 Afrikaans CD:

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 Kersresepte versameling
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

Allerlei

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

Pricing: The 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.

Click the 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

Silversands Online casino

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

Additional Income
I am a member and it works, it is not a get rich quick scheme but with patience it can build up to a useful extra monthly income, it does require a little bit of marketing as well as a low monthly subscription, but, bottom line, it works.
This company is definitely not a scam. Be Motivated Today provides a motivational service and has great motivational products. The CEO, Arnfried Klein-Werner, is an International Motivational Speaker. He has tried and studied many systems that don't work and after 13 years developed a system that actually does work and is creating wealth for many South Africans already. He understands people's fears and therefore offers a 100% money-back guarantee, if you don't make money after 6 months.
You have nothing to lose. I encourage you to visit the website and register to try the products and service out for free. Click here for more information. Register as a free trial member then upgrade to start your income stream.

Children's Stories on CD
Find it hard to get quality children’s stories? Join the popular Anna Emm Story Club in Afrikaans or English, and start adding to your child’s CD collection at an early age! Collect al 96 original stories (on 48 CDs!) over 2 years, or join for a minimum of 3 months - you decide! Receive 2 new CDs with original children’s stories every month! Anna Emm Productions has already produced more than 500 new children’s stories on CD. Click here to join . Ideal gift for children and grandchildren.

Africam
Just another reminder to join the Africam fan page on Facebook. They will be posting photos / videos and other udates and articles on the fan page from now.
join at http://www.facebook.com/home.php#/pages/Africam/169676953137?ref=ts
Also visit the Africam  website

Herbs
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
 

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