Number 184

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October 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 are about to leave for a weeks visit to Kruger National Park, always with the hope of some great wildlife sightings and the possibility of prizewinner photos. One lives in hope!

The freebie this time is an eBook with Ancient Formulas. I suppose this could be the English version of our own Boererate? 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 cookies. With Christmas less than three months away, now is as good time to start as any.

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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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

Dark and Stormy Brownies
I would have loved Dark and Stormys for their name alone. The fact that it was drink made with Goslings dark rum, ginger beer and lime was icing on the cake. It's the perfect New England drink, refreshing and slightly warming with a strong personality. When we were working out ideas for a recent workshop the idea of a Dark and Stormy cake came up and immediately morphed into these brownies. The addition of chocolate smooths out any edges and makes the flavors decadent and luxurious in a way that doesn't quite come through in it's beverage form.

Dark and Stormy Brownies

25 grams fresh, peeled ginger, thinly sliced (approximatel 2-2 1/2 inches)
3/4 cup/160 grams light brown sugar
1/2 cup/106 grams dark brown sugar
5 ounces/140 grams butter
1/2 teaspoon/3 grams fine sea salt
1 cup/85 grams King Arthur Double Dutch Dark Cocoa
2 tablespoons Gosling Dark Rum
scant 1/2 teaspoon Boyajian lime oil
2 large eggs, cold
1/2 cup AP flour


Preheat oven to 325 F
Combines the ginger and sugars in a food processor and process until smooth. Cut butter into 1/4" slices and melt in a medium sized pot over low heat. When it is almost completely melted, remove from heat and add salt, ginger sugar, and cocoa and stir with a heatproof spatula until well blended. Add the rum and lime oil and stir to blend. Add the first egg and stir until completely incorporated, the batter will become grainy and then smooth and shiny. Add the second egg and stir until completely incorporated. Add the flour all at once and stir until the flour is absorbed, then stir briskly for two minutes until the batter is supple and smooth. Pour into an eigth inch square baking dish and bake for 35-45 minutes until just firm. Let cool be fore serving.
 

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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.

Coping strategies for all

Try these at home (not only for ADHD/ADD sufferers)!
When necessary, ask the teacher or boss to repeat instructions rather than guess. Don’t be afraid to write things down as you’re listening, or take notes.
Break large assignments or job tasks into small, simple tasks. Set a deadline for each task and reward yourself as you complete each one.
Each day, make a list of what you need to do. Plan the best order for doing each task. Tick them off as you finish each one. Use a calendar or daily planner to keep yourself on track.
Make sure your goals and deadlines are obtainable-rather make your task simpler and shorter in order to be able reach your goal. A goal reached serves as motivation for the next goal to be reached!
Do one thing at a time. Give yourself short breaks. Reward yourself for achieving small milestones along the way. For instance, “If I get done reading 3 pages in Chapter 8, I’ll take a 5 minute break and grab a cookie.”
Some ADHD sufferers operate better if there is music or white noise in the back ground. However, take care that music with words does not play when the ADD/ADHD sufferers study content subjects or are reading documents. Then it will actually interfere with absorption of knowledge.
Write things you need to remember in a notebook with dividers. Write different kinds of information like assignments, appointments, and phone numbers in different sections. Keep the book with you all of the time.
Post notes to yourself to help remind yourself of things you need to do. Tape notes on the bathroom mirror, on the refrigerator, in your school locker, or dashboard of your car — wherever you’re likely to need the reminder.
Store similar things together. Say to yourself, and your family: “Each thing has its own place” and label files and drawer for easy reference. For example, keep all your Xbox or PS3 games in one place, and DVDs or CDs in another. Keep canceled checks in one place, and bills in another. Organize!
Create a routine. Get yourself ready for school or work at the same time, in the same way, every day. Exercise, eat a balanced diet and get enough sleep. Consider taking medication.
Remember, coping with ADHD is something you need to practice on a daily basis, as it takes time to work new skills and behaviours into your daily routine. Be patient with yourself and your progress as you try out these different coping tips.
Good luck from me to you.
Till next time.

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

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.

Augrabies Falls National Park

Few sights are as awesome or a sound as deafening as water thundering down the 56m Augrabies waterfall when the Orange River is in full flood.

The Khoi people called it "Aukoerebis", or place of Great Noise, as this powerful flow of water is unleashed from rocky surroundings characterised by the 18km abyss of the Orange River gorge in the far Northern Cape.

Picturesque names such as Moon Rock, Ararat and Echo Corner are descriptive of this rocky region.

Klipspringer and kokerboom (quiver trees) stand in stark silhouette against the African sky, silent sentinels in a strangely unique environment where only those that are able to adapt ultimately survive.

The 55 383ha on both the northern and southern sides of the Orange River provide sanctuary to a diversity of species, from the smallest succulents, birds and reptiles to springbok, gemsbok and giraffe.

The black stork and pygmy falcon are among the special birds in the park.

Year proclaimed: 1966
Current size: 416.7 square kilometres
Province: Northern 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.

ja (yaa) – exclamation, informal – Yes. From the Afrikaans.

jawelnofine – exclamation, informal – Literally, “yes (ja in Afrikaans), well, no, fine”, all scrunched into a single word and similar to the rhetorical expression “How about that?”

jislaaik (yis-like) – exclamation, informal – Expression of outrage, surprise or consternation: “Jislaaik, I just spilled coffee on my laptop!” From the Afrikaans.

Joburg – noun – Johannesburg, South Africa’s largest city. Once informal, it is now used on the City of Johannesburg logo.

Joeys – noun, informal – Johannesburg, South Africa’s largest city

jol (jawl or jorl) – noun, verb and adjective, informal – Celebration, fun, party, disco (noun); celebrate, have fun, party, dance and drink (verb). A person who attends or does these things regularly is known as a joller. From the Afrikaans for “dance” or “party”; perhaps related to “jolly”. Occasionally spelled “jawl” or “jorl”.

Jozi (jo-zee) – noun, informal – Johannesburg, South Africa’s largest city

just now – adverb, informal – Soonish, not immediately.

kaaskop, chiskop, chizkop, cheesekop – noun, informal – Bald person, or person with a shaved head. “Kop” is Afrikaans for head. “Kaas” is the Afrikaans for head, but the meaning is unclear.

kasie (kaa-see) – noun – Shortened form of the Afrikaans lokasie (location), the older word for township – the low-income dormitory suburbs outside cities and towns to which black South Africans were confined during the apartheid era.

khaya (k-eye-ya) – noun – Home. From the Nguni group of languages.

Khoikhoi [also Quena] – noun – Indigenous South African people, including the Nama, and their languages. From the Nama, “men of men”.

Khoisan – noun – Collective term for the Khoi and San people of South Africa.

kiepersol – noun – Cabbage tree. From the Afrikaans, originally perhaps from the obsolete Indian English kittisol (parasol). The tree has some resemblance to an umbrella.

kif – adjective, informal – Cool, good, enjoyable. From the Arabic kayf (enjoyment, wellbeing).

kikoi – noun – Attractively patterned cotton cloth with fringed ends used as an informal wraparound skirt, or towel, or picnic blanket. From the Kiswahili.

Kiswahili – noun – Swahili, the language.

knobkierie (k-nob-kee-ree) – noun – Fighting stick with a knob on the business end. From the Afrikaans knop (knob) and the Khoisan kirri or keeri, (stick).

koeksister (kook-sister) – noun – Traditional Malay and Afrikaner sweet, made from twisted yeast dough, deep fried and dipped in syrup. The right-wing enclave of Orania in the Northern Cape even has its own statue to the koeksister. The word comes from the Dutch koek (cake) and sissen (to sizzle).

koki (koh-key) – noun – Coloured marker or felt-tip pen. From a local brand name.

kombi – noun – Minibus taxi. From the Volkswagen proprietary name Kombi, from the German Kombiwagen. Volkswagen minibuses were the first used in the initial stages of South Africa’s minibus taxi transport revolution of the early 1980s, although today other vehicle makes are used.

konfyt – noun – Sweet fruit preserve. From the Afrikaans, originally from the Dutch konfit.

koppie (kor-pie) – noun – Small hill. From the Afrikaans.

korhaan – noun – Group of species of long-legged African bird (genus Eupodotis) found in open country. From the Dutch korhaan (black male grouse), from korren (too coo) and haan (cock).

kraal – noun – Enclosure for livestock, or a rural village of huts surrounded by a stockade. The word may come from the Portuguese curral (corral), or from the Dutch kraal (bead), as in the beads of a necklace – kraals are generally round in shape.

krans – noun – Cliff; overhanging wall of rock. From the Afrikaans.

kudu – noun – Large African antelope (Tragelaphus strepsiceros and Tragelaphus imberbis). From the Afrikaans koedoe, originally from the isiXhosa i-qudu.

kugel (koo-gell) – noun- Overly groomed materialistic young woman, from the Yiddish for a plain pudding garnished as a delicacy. A bagel is the male variety.

kwaito (kw-eye-toe) – noun – Music of South Africa’s urban black youth, which first emerged in the 1990s. Kwaito is a mixture of South African disco, hip hop, R&B, ragga, and a heavy dose of house music beats. From the Tsotsitaal or township informal amakwaitosi (gangster).

kwela (kw-eh-la) – noun – Popular form of township music from the 1950s, based on the pennywhistle – a cheap and simple instrument taken up by street performers. The term kwela comes from the isiZulu for “get up” or “climb on”, also township slang for police vans, the kwela-kwela. It is said that the young men who played the pennywhistle on street corners also acted as lookouts to warn those drinking in illegal shebeens of the arrival of the cops.

kwela-kwela (kw-eh-la kw-eh-la) – noun – Police van, or minibus taxi. From the isiXhosa and isiZulu for “climb on”.

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

Currie Cup - Fixtures
Currie Cup - Logs
Currie Cup - Data
Currie Cup - Scorers
Currie Cup - Stats

Freebie!!

Right click here to download an eBook called Ancient Formulas. Enjoy! Hope it comes in handy!

Tips and remedies

AWNINGS, CANOPIES and UMBRELLAS

A grungy awning or canopy can mar your house's street appeal, which is how real estate agents refer to the impression your house makes on a passer-by. Even if your awning is not visible from the road, keeping it clean will help it last longer.

ACRYLIC AWNINGS

This is usually easy because most have a soil- and stain-resistant finish. Where necessary use a stepladder to reach the awning. Spot-clean by applying a solution of warm water and mild dishwashing liquid with a sponge. Rinse thoroughly with clean water and air-dry. For stubborn stains, use a fabric stain remover, following the instructions on the container. Again, rinse well and air-dry.
Mildew on an acrylic awning is usually found not on the fabric itself, but on dirt, leaves and other materials that are not removed from the fabric. Acrylic awnings themselves don't promote the growth of mildew. To remove mildew, mix 1 cup of bleach with a squirt of mild dishwashing liquid in 4 litres of warm water. Apply to the entire area and allow it to soak in (but not to dry). Scrub with a sponge. Rinse thoroughly and air-dry. Avoid using bleach on logos or prints on the awning as it may damage or erase them.

VINYL or FABRIC AWNINGS

This is usually done with commercial cleaners that work best if you don't wet the awning before cleaning it. Apply a vinyl and fabric cleaner evenly in a saturating mist. Start from the bottom of the awning and work up. Before it dries, scrub the awning, scrub the awning with a sponge of soft-medium bristled brush. Brushes work best on fabric awnings. Never use abrasive cleaners or scrubbers. Rinse by spraying with a garden hose until the run-off water is clear. You'll want to remove all the cleaner, because leftover cleaner will leave a chalky film once it dries. Don't use a pressure washer to clean your awning. It's ineffective and can cause permanent damage.

Mildew on a vinyl or fabric awning can be removed using a solution of 1 cup of bleach per 4 litres of warm water. Before using the solution, however, test it by rubbing a solution-soaked cotton bud on a hidden section of awning to make sure it does not cause the colours to fade or run. Don't let the bleach solution dry on the awning. Rinse thoroughly with water, then air-dry.

UMBRELLAS

Remember to always let your umbrella dry properly after rain. A damp umbrella will cause mould and mildew.
To remove dirt and bird poo from a patio umbrella, which is usually made of either vinyl or a coarse fabric such as canvas, spray it with a garden hose. Then scrum it with a nylon-bristled brush dipped in a bucket containing sudsy solution of warm water and dishwashing liquid. Rinse by spraying with a garden hose.
Protect a patio umbrella's metal rods by polishing them with car wax. Wax also makes the metal easier to clean in the future. Take care not to wax the umbrella covering, as it can stain fabric and make a mess of vinyl mesh.
If your umbrella has wooden parts, condition and protect them with wood oil, rubbed in with a clean, soft cloth. Again, take care not to spill it on the canvas.

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

Words to live by 

We are born naked, wet and hungry, and get slapped on our arse ... then things just keep getting worse.

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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. 

CREAMY POTATO BAKE with CARAMELISED ONIONS

30ml olive oil
2 onions, cut into thin rounds
30ml balsamic vinegar
30ml brown sugar
6 large potatoes, peeled and cut into thin slices
4 salt and freshly ground black pepper, to taste
500ml cream
250ml Parmesan shavings

1. Preheat the oven 220°C
2. Heat the olive oil in a frying pan and sauté the onions over a medium heat until soft and glossy
3. Add the balsamic vinegar and brown sugar and stir-fry for 5 minutes or until the onions begin to caramelise
4. Arrange a layer of potato slices in a greased, ovenproof dish (approximately 32 x 21cm), season with salt and black pepper and arrange a layer of caramelised onions on top
5. Repeat the layers with the remaining potatoes and onions and end with a layer of potato slices
6. Pour the cream over, sprinkle the Parmesan shavings on top and bake for 30-45 minutes or until golden brown and cooked
 

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

A twin-engine plane has one of its engines fail, altitude and air speed are rapidly decreasing.
The pilot speaks over the intercom.
'I'm sorry it had to come to this folks, but
unfortunately we're gonna have to jettison baggage
in order for the aircraft to remain airborne.'
Baggage is thrown out, but the plane's
speed continues to decrease.
Again the pilot gets on the intercom.
'I hate to have to do this, but now we're
gonna have to start off-loading passengers.
The only fair way to do it is alphabetically,
so we'll start with the letter 'A'.
'Africans, any Africans on board?'
No one answers.
'Ok then, 'B'.
Black people, any black people?'
Again, silence.
'C' - Coloured people, any
Coloured people on board?
Silence.
A little black boy in the back turns to his mother.
'But Mom, aren't we African?
Aren't we Black? Aren't we Coloured?'
'Yes son, but for the purpose of this exercise we is Niggers.
Let dem Mexicans and Muslims go first.'


A big Texan stopped at a local restaurant
following a day roaming around in Mexico.
While sipping his tequila, he noticed a sizzling,
scrumptious looking platter being served at the next table.
Not only did it look good, the smell was wonderful.
He
asked the waiter, 'What is that you just served?'
The waiter replied,
'Ah senor, you have excellent taste! Those are called Cojones de Toro,
bull's testicles from the bull fight this morning.
A delicacy!'
The cowboy said, 'What the heck, bring me an order.'

The waiter replied, 'I am so sorry, senor.
There is only one serving per day because there is only one bull fight each morning.
If you come early and place your order,
we will be sure to save you this delicacy.'
The next morning, the cowboy returned,
placed his order, and that evening was served the one and only special delicacy of the day.
After a few bites,
inspecting his platter, he called to the waiter and said, 'These are delicious, but they are much, much smaller than the ones I saw you serve yesterday.'
The waiter shrugged his shoulders and replied,
'Si, Senor. Sometimes the bull wins.'

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 albums below:

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

The Wild Side

Hippopotamus

Photo by Peter Thomas

 

click to see larger image

Hippopotamus Hippopotamus amphibius

Fascinating facts about the hippo
The hippo’s yawn is not a sign of sleepiness or boredom but is actually a threat gesture, displaying long, thick, razor-sharp canine teeth, or tusks, with which it is capable of biting a small boat in half. Being fearlessly protective of their turf and young, hippos have killed hundreds of people in Africa – more than any other wild animal.

Hippopotamus amphibius means “river horse.” The hippo, weighing 1 800 kg (4,000 pounds) and more, lives in Africa, south of the Sahara and along the length of the Nile river, although its range once included Asia and large parts of Europe. Hippos prefer rivers with deep water and nearby reed beds and grasslands, but are also found in salt-water areas near river mouths, and in lakes in Central Africa. They are hoofed vegetarians, feeding on grass, fallen fruit, and occasionally on cultivated crops such as sugar cane or corn during the night. They spend most of the day in the water.

Although not part of the Big Five, the hippo is the third biggest land animal, slightly smaller but heavier than a white rhino (the elephant is the biggest). In spite of its huge size – 3 metres (12 feet) in length, 1,5 metres (five feet) tall, with a mouth measuring a half metre (two feet) across – the hippopotamus can outrun a human. The bellowing of a bull hippo measures an ear-splitting 115 decibels, sounding like the roar of a lion. (The blue whale is the loudest animal, calling out at up to 188 decibels.)

Nearly all of the famous African explorers and hunters – Livingstone, Stanley, Burton, Selous, Speke, DuChaillu – had boating mishaps with hippos. All considered the hippo to be a wantonly malicious beast. Spencer Tyron, a hunter, was killed while hunting near the shores of Lake Rukwa, Tanzania. A bull hippo turned over the dugout canoe from which Tyron was shooting, and bit off his head and shoulders.

Recent DNA evidence suggests that the hippopotamus is more closely related to cetaceans (whales and dolphins) than it is to any other artiodactyl (even-toed hoofed mammal).

The tusk-like incisors and canines grow continuously. They are ivory, valued even more highly than an elephant’s because they do not turn yellow with age. George Washington’s false teeth were not made of wood, as is commonly believed, but were carved from the tusks of a hippopotamus.

The ears and nostrils – located at the top of the head – close automatically when the animal is under water. It has practically no hair, and its smooth skin is quite delicate. The hippo’s skin exudes a red, oily liquid that keeps the skin moist and protected when it is out of water. The liquid has lead to a myth that the hippo sweats blood.

One young is born at a time, after a gestation of around 230 days. Births usually occur in months of heavy rainfall, but can occur year-round. Young hippos will also bask on their mother’s back. A group of hippos is called a “bloat.”

Source: http://didyouknow.org/animals/hippo/
 
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,
When a Zimbabwean living in the Diaspora asked for a photograph of Bushman paintings recently, the request provided the perfect excuse for an outing into our beautiful bush and kopjes. The brief excursion also allowed me to see what a tourist might see. What an eye opener it was.

On a clear summer morning a friend and I travelled 30 kilometres to a cave painting I d not seen before. I imagined myself as a tourist in a bus, looking out of the window and the first thing I saw on the journey was all the litter. Everywhere I looked there was litter: on the streets, along the pavements, piled up in heaps outside flats and shopping centres and dumped in ugly, festering piles on the outskirts of towns. Litter removal: such a small thing; the responsibility of local municipal councils, paid for by ratepayers, but not being done.

Heading onto the open road the first thing you see is that none of the main highways have lane or shoulder markings and there are no warning signs, chevrons or cat s eyes. Almost every bridge you cross has broken railings and none of the rivers have names anymore, the signs ripped out of the concrete or removed from posts. Isn t road maintenance being paid for by all the money collected at tollgates, I wondered.

As we got out into the country the only view was of black. Mile after mile of burnt landscape, black ground in every direction; hills and valleys carpeted in ash, trees scorched, bushes burnt. On both sides of the road farm land lies mostly deserted and derelict and there is no sign of ploughed lands or preparation for the coming rainy season.
Boundary fences along the roads have almost all gone and cattle and goats graze right alongside the highway providing a deadly hazard to traffic. These boundary fences were always the responsibility of farmers whose land adjoins highways but now farms have been taken over and regulations about fences are ignored.

Arriving at our destination situated just a few metres off the road and behind the railway station of a small town, we walked towards the small outcrop of rock. Negotiating our way over burnt ground and around a maze of scorched brambles, I could hardly believe that an ancient national treasure could possibly be situated here. Plastic bags were snagged on bushes and empty beer tins lay on the ground. I had to take a deep breath and try not to look at the piles of human faeces that sat in numerous fly covered heaps around the base of the kopje. I stepped over them and knew without a doubt that if I was a tourist by now I would have turned back in disgust and not continued on this quest to see an ancient painting.

A little further around the kopje, up a few boulders and suddenly there it was, under an overhang of sheared rock. The colours of the ancient paintings beckoned immediately: orange, brown, ochre, yellow, purple. Large, dark brown oval designs in the centre with crowds of animals painted above. A magnificent sable, its long horns sweeping backwards in perfect curves. An unmistakable image, as recognisable to me now as it must have been to the artist thousands of years ago.
Leaving the Bushman paintings behind and taking a short drive back to the main road, we passed a plinth and memorial to fallen soldiers of World War Two - the plaque and inscription vandalized and removed in the last decade by men calling themselves Zimbabwe s war veterans.

Tourism accounted for almost 17% of Zimbabwe s GDP in 2000 but now contributes less than 5% to our economy. The endless seminars and workshops being held say that billions will be needed to revive the tourist industry. We can all see, however, that a political solution and a few dustbin bags will do very well thank you.

Until next time, 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

New England Christmas Cookies

3/4 cup of melted shortening
3/4 cup of melted butter
1 cup of brown sugar
1 cup of white sugar
1 teaspoon of cinnamon
1 cup of sliced blanched almonds
3 eggs, beaten
1 teaspoon of salt
3 1/2 cups of flour
1 1/2 teaspoons of soda
Cream sugar and melted ingredients. Beat eggs and add to creamed mixture. Sift
together all dry ingredients and beat into dough. Stir in almonds. Form dough into
small rol s and wrap in wax paper. Refrigerate overnight. Slice thin and bake at 350
degrees for 8 to 10 minutes. DO NOT OVERBAKE.

Christmas Cookie Slices
For The Dark Mixture:
3 cups of flour
1 teaspoon of soda
1/4 teaspoon of salt
1/2 teaspoon of ground cinnamon
1 cup of shortening
1 1/2 cups of brown sugar
2 eggs
1 cup of raisins, ground
1 cup of nuts, ground
For The Light Mixture:
2 cups of flour
1/4 teaspoon of salt
1/2 teaspoon of soda
1/2 cup of shortening
3/4 cup of sugar
1 egg
1 teaspoon of vanilla
2 tablespoons of water
1/4 cup of chopped candied cherries
Dark Mixture:
Sift together flour, soda, salt and spices. Cream shortening with brown sugar, add eggs
and beat wel . Stir in dry ingredients, nuts and raisins.
Light Mixture:
Sift together flour, salt and soda. Cream shortening and sugar, add egg, vanilla and
water and mix wel . Blend in dry ingredients. Stir in cherries. Pack half of dark mixture
into wax paper lined straight-sided pan 10 1/2 x 3 1/2 x 2 1/2 inches. Add all of light
dough to make a second layer, top with remaining dark dough. Pack firmly. Refrigerate
at least 24 hours. Remove from pan and cut dough lengthwise in half. Then slice in
1/4 inch slices. Bake on ungreased cookie sheet at 400 degrees for 8-10 minutes.
Remove immediately from pan.

Christmas Cookie Wreaths
2 eggs, beaten
1/2 cup of butter
1 cup of chopped raisins
1 teaspoon of vanilla extract
1/2 teaspoon of ground ginger
1 cup of sugar
4 teaspoons of sweet cream
1 teaspoon of baking soda
1 teaspoon of ground cinnamon
3 1/2 cups of flour (sifted)
Mix butter and sugar in bowl until creamy. Whip eggs and sweet cream. Add other
ingredients and mix well until mixture becomes dough. Place in refrigerator to chill.
Preheat oven to 375 degrees. Remove dough from refrigerator and cut small pieces.
Rol into wreath shapes. Place on ungreased cookie sheet. Bake for 12 minutes. Let
cookies cool. Add decorations if desired.
Butter Cookie Christmas Cutouts
1 cup of butter
1 1/2 cups of sifted powdered sugar
1 egg
1 teaspoon of vanilla
2 1/2 cups of sifted flour
1 teaspoon of cream of tartar
1 teaspoon of baking soda
1/4 teaspoon of salt
Cream butter, add sugar gradually and cream until fluffy. Add unbeaten egg and
vanilla; beat well. Sift together dry ingredients; blend into cream mixture. Chill dough
about an hour. Rol on wel floured pastry board to 1/4 inch thickness. Cut with floured
cutter. Bake on an unbuttered cookie sheet for 6 minutes at 325 degrees. Yield: 6
dozen cookies.

Peanut Butter Bars
1/2 cup of butter or margarine
1/2 cup of firmly packed brown sugar
1/2 cup of sugar
1 large egg
1 teaspoon of vanilla
1/3 cup of crunchy style peanut butter
1 cup of unbleached flour; sifted
1/2 teaspoon of Baking Soda
1/4 teaspoon of salt
1 cup of quick cooking oats
1 cup of semi-sweet chocolate chips
Cream the butter, brown sugar, and sugar in a mixing bowl until light and fluffy, using an
electric mixer at medium speed. Beat in the egg and vanilla. Blend in the peanut
butter. Sift the flour, baking soda and salt together. Stir the dry ingredients into the
creamed mixture, blending wel . Stir in the oats. Spread the mixture in a greased 13 X
9 X 2-inch baking pan. Sprinkle with the chocolate chips. Bake in a 350 degree F.
oven for 25 minutes or until done. Cool in the pan on a rack. While still warm drizzle
with the vanilla glaze. When cooled, cut into 48 (2 X 1 1/2-inch) bars.
For The Vanilla Glaze:
1/4 cup of confectioners' sugar
1/4 cup of peanut butter
2 tablespoons of butter or margarine
1/4 cup of hot milk
1/2 teaspoon of vanilla
Combine all of the ingredients in a bowl and beat, with an electric mixer set to high
speed, until smooth.

Old Fashioned Butterscotch Cookies
1/2 cup of butter, melted
1 egg
3/4 cup of brown sugar
1 tablespoon of milk
1/2 teaspoon of vanilla extract
1 1/4 cups of flour
1/4 teaspoon of salt
1/4 teaspoon of baking powder
Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add
milk, flour, salt, and baking powder. Mix and drop by teaspoons-full onto a greased
cookie sheet one inch apart. Bake 8 minutes or until light brown at 375F.

Christmas Surprise Cookies
3/4 cup of shortening
3/4 cup of light brown sugar
1 egg
1 3/4 cups of flour
1 teaspoons of baking soda
1/2 teaspoon of salt
1/2 teaspoon of vanilla extract
3/4 cup of shredded coconut
2 teaspoons of cream of tartar
Any flavor jam or jelly
Cream shortening and sugar together. Add egg and mix wel . Sift dry ingredients
together and add. Add vanilla, and drop by teaspoons-full onto ungreased cookie sheet.
With your finger or a spoon, make an indentation in the center of the cookie ball and fil
with jam or jel y. Sprinkle coconut over all and bake at 375F for 10-12 min.
Fruited Shortbread Cookies
2 1/2 cups of flour
1 teaspoons of cream of tartar
1 1/2 cups of confectioner’s sugar
1 - 9 oz box mincemeat
1 teaspoon of vanilla
1 teaspoon of baking soda
1 cup of utter, softened
1 egg
Preheat oven to 375F. Combine flour, soda, and cream of tartar. In a large bowl, beat
butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. Add dry
ingredients. Mix well, batter will be stiff. 5. Roll into 1 1/4" balls. Place on ungreased
cookie sheet, flatten slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a
glaze of confectioner’s sugar, milk and vanilla while still warm.

Outrageous Chocolate Chip Cookies
1/2 cup of granulated sugar
1/3 cup of firmly packed brown sugar
1/2 cup of butter, softened
1/2 cup of peanut butter
1/2 teaspoon of vanilla extract
1 egg
1 cup of flour
1/2 cup of quick cooking oats
1 teaspoon of baking soda
1/4 teaspoon of salt
1 – 6 ounce package of semisweet chocolate chips
Heat oven to 350F. Beat sugars, butter, peanut butter, vanilla and egg in a medium
bowl, until creamy and wel blended. Mix in flour, oats, baking soda and salt. Stir in
chocolate chips. Drop dough by rounded teaspoonfuls about 2 inches apart onto
ungreased cookie sheet. Bake 10-12 minutes or until light golden brown. Cool 1 minute
before removing from cookie sheet.

Date Pinwheels
1 lb. of pitted dates, chopped
1/2 cup of water
1/2 cup of sugar
2 1/2 cups of flour
1/2 teaspoon of soda
1/4 teaspoon of salt
3/4 cup of butter or margarine
1/2 cup of firmly packed brown sugar
1/2 cup of sugar
2 eggs, wel beaten
1/2 teaspoon of vanilla extract
1 cup of finely chopped nuts
Cook the first three ingredients (dates, water, and sugar) until thick, stirring constantly.
Cool. Mix butter, sugars, salt and soda in a separate bowl. Add eggs, vanilla, and
flour. Chill dough for 30 minutes. Roll 1/2 of dough out on waxed paper. Spread 1/2 of
cooled mixture on the rol ed dough. Rol up dough. Slice dough. Bake for seven
minutes at 400 degrees.

Filled Christmas Cookies
For The Dough:
1/2 cup of shortening
1 cup of sugar
1 egg, beaten
1/2 cup of milk
1 teaspoon of vanilla extract
3 1/2 cups of all-purpose flour
1 teaspoon of soda
2 teaspoons of cream of tartar
For The Filling:
1 cup of raisins
1 cup of shredded coconut
1 cup of brown sugar
1/2 cup of water
3 tablespoons of flour
1/2 cup of black walnuts
For The Filling:
Mix all ingredients together and cook 5 minutes.
For The Cookies:
Cream shortening and sugar until light and fluffy; stir in egg. Combine milk and vanilla;
set aside. Combine flour, soda and cream of tartar; add to creamed mixture alternately
with milk mixture, beginning and ending with flour mixture and mixing wel after each
addition. Rol half of dough on lightly floured board to 1/8 inch thickness, cut with 2 inch
round cookie cutters. Place on lightly greased baking sheets; spread 1 teaspoon filling
over each. Rol remaining dough to 1/8 inch thickness; cut with 2 inch round cookie
cutters and place over filling. Lightly press outer edges together. Bake at 350 degrees
for 10 minutes or until lightly browned.

Lemon Snow Bars
For The Crust:
1/2 cup of butter
1 cup of flour
1/4 cup of confectioner’s sugar
For The Filling:
2 eggs
1 cup of sugar
1/2 teaspoon of baking powder
2 tablespoons of lemon juice
1 teaspoon of grated lemon rind
Confectioner’s sugar
Preheat oven to 350 degrees. Combine butter, flour and confectioner’s sugar and mix
wel until mixture clings together. Pat evenly into an ungreased 9 x 9 inch pan. Bake at
350 degrees for 20 minutes or until brown on edges. Beat together eggs, sugar, baking
powder, lemon juice and lemon rind (if you don't use rind, add another tablespoon of
lemon juice). Pour over partially baked crust. Return to oven and bake 20 minutes
longer or until set. Sprinkle with confectioner’s sugar. Cool, cut into bars.

Cinnamon Christmas Logs
1 cup of butter
5 tablespoons of sugar
A dash of salt
2 cups of flour
1 teaspoon of vanilla
1 teaspoon of almond extract
1/4 cup of sugar
1 1/2 tablespoons of ground cinnamon
Mix first 6 ingredients. Rol into 2 inch length logs. Bake at 300 degrees for 15 to 20
minutes. Cool. Rol logs in a sugar and cinnamon mixture.
Almond Christmas Balls
1 cup of soft butter
1/4 cup of confectioner’s sugar
2 cups of sifted flour
1 cup of ground almonds
1 teaspoon of almond extract
Candied or jar cherries
Cream together. Rol teaspoon of dough into a ball and press cherry in middle. Cover
completely. Bake on greased cookie sheet 30 minutes at 325 degrees. Rol in
granulated sugar before cooling. Makes about 4 dozen.

Christmas Crescent Cookies
1/2 lb. of butter (2 sticks)
2 cups of flour
2 cups of chopped pecans
5 tablespoons of sugar
2 teaspoons of vanilla
1 tablespoon of water
1/2 teaspoon of salt
Powdered Sugar
Cream butter and sugar; add vanilla and water. Sift flour and salt, stir into mixture. Add
pecans and mix wel . Shape into size of walnut and shape into crescent. Bake slowly
at 325 degrees about 20 minutes. While warm, rol in powdered sugar.

Chocolate Covered Cherry Cookies
1 1/2 cups of all-purpose flour
1/2 cup of unsweetened cocoa powder
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/4 teaspoon of baking powder
1/2 cup of butter or margarine softened
1 cup of granulated sugar
1 egg
1 1/2 teaspoons of vanilla
1 -10 ounce jar of maraschino cherries, drained, reserve juice
1 - 6 ounce package of semisweet chocolate chips
1/2 cup of sweetened condensed milk
In large bowl, stir together flour, cocoa powder, salt, baking powder and soda. In mixer
bowl, beat together butter or margarine and sugar on low speed until fluffy. Add egg
and vanilla; beat well. Gradually add dry ingredients to creamed mixture; beat until well
blended. Shape dough into 1" balls; place on ungreased cookie sheet. Press down
center of dough with thumb. Drain Maraschino cherries, reserving juice. Place a cherry
in the center indention of each cookie. In small saucepan combine chocolate pieces
and sweetened condensed milk; heat over low heat until chocolate is melted. Stir in 4
teaspoons of the reserved cherry juice. Spoon about 1 teaspoon frosting over each
cherry spreading to cover cherry. (frosting may be thinned with additional cherry juice if
necessary) Bake at 350 degrees or until done. Remove to wire rack to cool.

Old-Fashioned Walnut Balls
1 cup of butter or margarine
1/3 cup of brown sugar
1 teaspoon of vanilla
2 cups of flour, sifted
1/2 teaspoon of salt
2 cups of finely chopped walnuts
Powdered sugar
Cream butter, sugar, and vanilla until fluffy. Sift flour and salt together; add to creamed
mixture. Mix wel ; stir in walnuts. Shape dough into walnut-sized balls. Bake on
ungreased cookie sheet at 375 degrees for 12 to 15 minutes. Remove from cookie
sheet with spatula. When still warm but cool enough to handle, roll in powdered sugar.

Almond Double Chip Cookies
3/4 cup of butter or margarine, softened
3/4 cup of packed light brown sugar
1 egg
1/2 teaspoon of almond extract
1 1/2 cups of all-purpose flour
1/4 teaspoon of baking soda
A dash of salt
1 cup of semisweet chocolate chips
1 cup of vanilla milk chips
1/2 cup of slivered blanched almonds
Preheat oven to 375'F. Line cookie sheets with parchment paper or leave ungreased.
Beat butter and brown sugar in large bowl until creamy. Beat in egg and almond extract.
Combine flour, baking soda and salt in small bowl. Blend in butter mixture. Stir in
semisweet and vanilla milk chips and almonds. Drop dough by rounded tablespoonfuls,
3" apart, onto prepared cookie sheets. Bake 8-10 minutes or until light brown. DO NOT
OVERBAKE. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.

Almond Shortbread Cookies
1 cup of all-purpose flour
1/2 cup of cornstarch
1/2 cup of powdered sugar
1 cup of finely chopped almonds
3/4 cup of butter; softened
Combine flour, cornstarch, and powdered sugar; stir in almonds. Add butter; blend with
a wooden spoon until a soft dough forms. Shape dough into small balls. Place on
ungreased cookie sheet; flatten each ball with lightly floured fork. Bake at 300 degrees
for 20 to 25 minutes or until edges are only lightly browned.

Amish Sugar Cookies
1/2 cup of sugar
1/3 cup of powdered sugar
1/4 cup of butter or margarine (1/2 stick)
1/3 cup of vegetable oil
1 large egg
1 teaspoon of vanilla
1 teaspoon of lemon or almond flavoring
2 tablespoons of water
2 1/4 cups of all-purpose flour
1/2 teaspoon of baking soda
1/2 teaspoon of cream of tartar
1/2 teaspoon of salt
Place sugars, margarine and oil in a mixer bowl and mix at medium speed until creamy.
Add egg, vanilla, flavoring and water, and mix at medium speed for 30 seconds,
scraping down the bowl before and after adding these ingredients. Stir remaining
ingredients together to blend wel ; add to creamy mixture and mix at medium speed to
blend. Form dough into 24 balls using 1 tablespoon dough per ball. Place balls on
cookie sheets that have been sprayed with pan spray or lined with aluminum foil. Press
balls down evenly to 1/2' with the back of a tablespoon dipped in water. Bake at 375 for
12 to 14 minutes, or until cookies are browned on the bottom and lightly browned
around the edges. Remove cookies to a wire rack and cool to room temperature.

Butterscotch Cookies
1/2 cup of butter
2 cup of brown sugar
2 eggs
1/2 teaspoon of vanilla
3 1/2 cups of flour - sifted
1/2 teaspoon of cream of tartar
1 teaspoon of baking soda
Cream butter, add sugar and then add eggs and vanilla. Sift flour with cream of tartar
and baking soda and add to first mixture. Form into a rol and allow to stand in ice box
overnight. Slice thinly and bake on a greased baking sheet at 375 F. for 10 minutes.

Rolled Butterscotch Cookies
For The Cookies:
1 cup of brown sugar
1/2 teaspoon of salt
1/2 cup of butter, softened
1 egg
1/2 teaspoon of vanilla
1 3/4 cups of flour, sifted
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of cinnamon
For The Glaze
1 1/2 cups of confectioner's sugar
1 slightly beaten egg white
1 tablespoon of butter, melted
1/8 teaspoon of salt
1/2 teaspoon of vanilla
Food coloring, optional
Mix sugar, salt and butter thoroughly. Add egg and vanilla and beat
till fluffy. Sift flour, baking powder, soda and cinnamon and add to mixture.
Chill well, several hours, or overnight.
To Make The Glaze:
Mix the glaze ingredients together until smooth.
Rol the dough out until it is about 1/8 inch thick. Cut into Christmas shapes and bake
on ungreased cookie sheet for 8-10 minutes at 350 degrees F. Let cool and glaze.

Christmas Butter Cookies
1 cup of butter
1 cup of sugar
1 egg
1 tablespoon of milk
1 teaspoon of vanilla
2 3/4 cups of all-purpose flour
1 teaspoon of baking powder
1/4 teaspoon of salt
Cream butter, gradually add sugar and beat until light and fluffy. Beat in egg, milk and
vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill
for ease in handling. Rol out dough to 1/8" thickness on lightly floured surface. Cut with
floured cookie cutters into desired shapes. Bake on a cookie sheet in preheated 350 F
oven 8-10 minutes or until lightly browned. Remove to wire racks to cool. Makes 4-5
dozen.

Christmas Fruitcake Cookies
1/2 cup of vegetable oil
1/2 cup of brown sugar
1 egg
1 1/4 cup of whole wheat flour
1/2 teaspoon of baking powder
1 teaspoon of ground cinnamon
1/4 teaspoon of ground cloves
1/4 teaspoon of ground allspice
1/4 cup of milk
1/2 cup of chopped walnuts
1/2 cup of raisins
1/2 cup of snipped dried apricots
1/2 cup of chopped dates
Cream together the oil and sugar. Add the egg. Then blend in the remaining
ingredients. Drop by spoonfuls onto a lightly oiled baking sheet. Bake in 350 F oven
for about 10 minutes. Cool on a wire rack and store in a tightly closed container.

Christmas Ginger Cookies
6 cups of flour
1 tablespoon of baking soda
1 tablespoon of ginger
1 teaspoon of cloves
1 teaspoon of cinnamon
1 teaspoon of nutmeg
1/2 teaspoon of salt
1 cup of Crisco shortening
1 cup of molasses
1 cup of packed brown sugar
1/2 cup of water
1 large egg
1 teaspoon of vanilla
Mix flour, soda, spices and salt. Beat shortening, molasses, sugar, water, egg and
vanilla until well blended. Gradually beat in flour mixture. Will be soft. Divide into
fourths. Pat each 1/4 into 1" thick round. Wrap in plastic and refrigerate at least 3 hours
or up to 1 week. Rol on lightly floured surface to 1/8" thick, cut with gingerbread men
cutters and bake at 350 degrees for 10-12 minutes. Cool slightly on cookie sheet, then
transfer to wire racks to cool completely.

Maple Sugar Cookies
2 1/2 cups of sifted Flour
1 teaspoon of baking Soda
1 teaspoon of cream of tarter
1/4 teaspoon of salt
1 1/3 cup of butter flavor Crisco
1 1/2 teaspoons of vanilla
2 tablespoons of pure maple syrup
2 cups of sugar
2 egg yolks
Sift together the Flour, Soda, Tarter, and Salt, and set aside. Cream (Beat) the Crisco,
Vanilla, and maple syrup until well mixed, then add the sugar gradually creaming until
light and fluffy. Add Egg yolks one at a time and beat wel after each is added. Slowly
add the Sifted dry ingredients and beat until just blended. Make Balls 1 1/2 inch
(Approx) in Diameter and place 2 inches apart on an ungreased cookie sheet. Bake at
350 degrees for 9 to 11 min or until the edges just start to turn golden brown. Allow to
cool at least two min on the sheet before removing to a rack until completely cool.

Orange Slice Cookies
4 eggs
2 cups of flour
1 teaspoon of baking powder
A pinch of salt
2 1/2 cups of brown sugar
1 cup of chopped pecans
14 orange slices, cut in small pieces
Shake a little flour over the small pieces of orange slices. Sift flour, salt and baking
powder together. Beat eggs and add sugar and then flour mixture and last, the nuts
and orange slices. Bake at 350 degrees for 15 minutes.
For The Icing:
3 tablespoons of orange juice
3 tablespoons of butter
Heat together and thicken with powdered sugar, while still hot.

Danish Brown Spice Cookies
1 cup of butter or margarine, softened
1 cup of sugar
1 cup of dark corn syrup
2 teaspoons of cinnamon
1 teaspoon of ground cloves
1/2 teaspoon of baking soda mixed with 1 teaspoon of water
3 3/4 to 4 cups of flour
Cream butter or margarine with sugar and corn syrup. Stir in cinnamon, cloves and
baking soda mixture. Add flour a little at a time, mixing wel after each addition until stiff
dough forms. Cover dough and refrigerate until firm. Heat oven to 400 degrees. Rol
dough to /8-inch thickness on floured surface. Cut with cookie cutters into reindeer or
desired shapes. Or rol dough into logs about 1-inch in diameter and slice crosswise
into 1-inch-thick rounds. Bake on ungreased cookie sheets until lightly browned, about
8 to 10 minutes.

Mocha Walnut Christmas Cookies
1 - 12 oz. pkg. of semi-sweet chocolate morsels, divided
2 tablespoons of instant coffee
2 teaspoons of boiling water
1 1/4 cups of all-purpose flour
3/4 teaspoon of soda
1/2 teaspoon of salt
1/2 cup of butter, softened
1/2 cup of sugar
1/2 cup of firmly packed brown sugar
1 egg
1/2 cup of chopped walnuts
Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate
morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee
in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside.
In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and
melted chocolate morsels. Mix wel . Then gradually add flour mixture. Stir in the
remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls
onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes
before removing from cookie sheets; cool completely.

Swedish Christmas Cookies
1 cup of butter
2 egg yolks
Dash salt
1 egg white, slightly beaten
4 tablespoons of chopped almonds
3/4 cup of sugar
1 teaspoon of almond extract
2 1/2 to 2 3/4 cups of flour
2 tablespoons of sugar
Cream butter and sugar until light and fluffy. Beat in egg yolks and almond extract.
Add salt. Sift in flour and mix well. Make it pliable dough and chill 30 minutes. To
shape, divide dough into 6 equal portions. Rol out each portion to make a rope, about
24" long. Divide each into 2" strips. Place on cookie sheets. Brush with egg whites
and sprinkle with sugar and almonds. Bake at 375 degrees for about 10 minutes or
until cookies feel firm and are lightly browned around the edges. Let cool on cookie
sheet a few minutes then remove to a wire rack to cool completely.

Christmas Nuggets
Mix: 2 cups of flour with 1 teaspoon of salt. Cream: 1/2 cup of shortening with 1/2 cup
of butter and 1/2 cup of powdered sugar. Blend in 1 tablespoon of vanilla and 1/2 cup
of chopped nuts Add to the flour mixture. Shape into small balls. Top with candied red
and green cherries or a half pecan. Bake at 325 degrees for 25 minutes. After cooled
sprinkle with powdered sugar.

Christmas Jewels
1 cup of flour
2 tablespoons of sugar
1/3 cup of margarine
1 cup of finely chopped pecans
1 1/4 cup of sugar
2 tablespoons of flour
2 eggs, beaten
2 tablespoons of milk
1 tablespoon of grated orange peel
1 teaspoon of vanilla
1 cup of chopped cranberries
Combine 1 cup flour, 2 tablespoons sugar, and cut in 1/3 cup margarine to form a
coarse mixture. Stir in 1/2 cup pecans. Press into 9 x 13 inch pan. Bake 15 minutes at
350 degrees. Combine other ingredients and fold in cranberries and remaining pecans.
Spread over partially baked crust. Bake 25-30 minutes until top is brown. Cool on rack
and cut into bars while warm. Cool and eat!!


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
 

Subscribe / Unsubscribe / Contact

To subscribe to this newsletter and view previous newsletters,  click here, to subscribe to my Afrikaans newsletter, click here. To unsubscribe, click on the appropriate link above and unsubscribe or email me at :  peter@funkymunky.co.za
 

 

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