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Feruary 28th, 2011

 

 
 
 

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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?

How is your 2011 progressing? Ours was a stay-at-home situation with my wife recuperating from a broken pelvis. I might have to have something done to my hip, so we are not out of the woods yet. Our first trip this year is during the Easter weekend, we are hoping everything will be sorted out by then.

I want to put a list together of all instances (in South Africa) giving pensioners discounts. Often we are unaware that discounts are available and so lose out. If you want to add to the list, please email me the name of the business, the days/months the discount is available and if possible also the percentage. Also holiday resorts if you know of any. Thanks a lot, I will put the list on my website or in this newsletter.

The recipe section features some Mexican recipes and the freebie is a recipe eBook with chicken recipes. Previous freebies can be downloaded from letters in the Archive section. You can also subscribe or unsubscribe from that page.

Please also look at the Google ads in the margins of this letter, click if you find something interesting, I get a few cents commission every time.

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.

US$ 87,000,000, US$252,000,000, USD$143,000,000, US$158,000,000, US$15,000,000, the aforementioned amounts are the current jackpots on overseas Lotto's. Click on the banner to the right and get yourself some tickets. It's completely safe and who knows, your life could just change drastically, first time players also get a free ticket!

Used Christmas Cards

Our church group is recycling used Christmas cards for charity. If you have any the you can spare, can you please mail them to me? Email me for my postal address

Super 15 Rugby - everything you wanted to know

Loot Eksteen is compiling spreadsheets with detailed Super 15 Statistics. They are up to date after every weekends games. If you want to receive them directly just email Loot and ask to be placed on his mailing list. The spreadsheets are below, right click to download

Super 15 - Fixtures Super 15 - data 2
Super 15 - Logs Super 15 - cards
Super 15 - Data 1 Super 15 - Stats
Mexican food

The following article end recipes courtesy of the Grove Riverside Superspar, Nelspruit.

If you would like to receive their newsletter direct in future, click HERE , send the blank e-mail, and you will be subscribed.

Mexico - Flavour of the Month
Mexican food is the flavour of the month, and I must admit, Mexican food is probably one of my favourite cuisines! I love that there is so much flavour in their food, and that everything is really easy and simple. Even though Mexican food can be spicy, it's an excellent cuisine to share with friends and family in the summertime, as you can combine the grill with most of the recipes. So, invite some friends over, pit out some nachos, tacos, tortillas and various salsas, sour cream & guacamole ... and make the meat dishes outside ... and let everyone build their own dish. Remember the cocktails and tequila!

Mexican Food
Mexican food is one of those cuisines that many people eat occasionally, and think about rarely, which is unfortunate, because it is such an exciting style of cuisine. Mexican food and drinks, such as chilli con carne, tortilla chips and margaritas, are known around the globe, but there is so much more. Mexican food is a great type of cuisine to make yourself at home.

Mexican Food and Health
Many Mexican foods are low in calories and fat, but high in vitamins and minerals. You might be wondering about the menu at Taco Bell but remember that a lot of fats have been added to these recipes. Traditional Mexican dishes, as opposed to fast food outlets' interpretations of it, contain plenty of nutrients. Peppers, onions, tomatoes, and corn are all very healthy and these ingredients are found in a lot of Mexican recipes.
Do not be put off by what you might think of as calorie-laden Mexican food because, in truth, very few traditional Mexican recipes are high in fat or calories. Some people think that all Chinese food is high in fat and sugar but traditional Chinese food is made primarily with meat, poultry, vegetables, and the high fat versions are meals that have been adapted for westernized tastes. This is exactly the case with a lot of Mexican foods.
Traditional Mexican recipes were made with whatever was available and the Mayans and Aztecs used ingredients such as vanilla, chocolate, chilli peppers, avocado, fish, beans, peanuts, tomato, and turkey. The conquistadors introduced new foods such as beef, pork, garlic, onions, chicken, wine, and many Mexican dishes today feature these ingredients. Corn and rice are also popular in authentic Mexican recipes.
A lot of Mexican recipes from the Vera Cruz and Yucatan regions have a Caribbean influence. There are also a lot of seafood recipes originating from Vera Cruz because of its geography. Other Mexican regions have French or Spanish inspired recipes because of the settlers. Meat dishes are plentiful in the north of Mexico. Vegetables and chicken are more popular in the south.

Mexican Food History and its Rise in Popularity
People who like Mexican food and Mexican food recipes, are often interested in the origins of this delicious fare, with its variety and intensity of flavours. Authentic Mexican food is thought to have been derived from Mayan Indians, who were hunters and gatherers. A common dish was corn tortillas with bean paste. Tropical fruits, wild game, and fish were also enjoyed in the early days of Mexican culinary history. In the mid 1300s, honey, salt, chocolate, and chilli peppers were introduced to Mexican food.
When Spain invaded Mexico in the sixteenth century, new livestock such as cows, sheep, and pigs were introduced, as were garlic, various herbs and spices, wheat and dairy products. Other influences also played a part on the development of traditional Mexican food, including South American, West African, French, Portuguese, and Caribbean cuisines. A lot of traditional Mexican food includes beans and rice as ingredients

Why is Mexican food so popular all over the world? Perhaps it is the way in which meat, vegetables and spices are so cleverly combined to result in delicious, yet healthy, meals. Alternatively, maybe it is because Mexican food is so inimitable and no other cuisine quite compares.
Many people find that heavy Mexican foods such as tacos and burritos come to mind first and these are traditional recipes from Northern Mexico. However, Mexican food recipes vary throughout Mexico and include Mayan, Aztec, Spanish, Caribbean and French influences. The way Mexican food originates in one area is a reflection of the cultural, religious, and historical orientation, as well as the natural resources. Authentic Mexican recipes are very different to the inferior, high fat Tex Mex offerings found in fast food chains.
Mexican staple ingredients include meat such as chicken or beef, fish and seafood, vegetables such as onions, garlic, tomatoes and beans and spices like cayenne pepper, chilli pepper and many more. Corn, sour cream, and cheese are also widely used in traditional Mexican food. Mexican desserts are also very special and there are hundreds of types of cakes, puddings, and cookies to choose from. If you have not tasted real Mexican food, you are in for a treat when you try out some Mexican recipes!

The Regional Fare of the Many Mexican Regions
Mexican food and Mexican recipes change by geographic region, it all depends on each region's physical landscape and climate, along with its cultural differences. What food is well-liked in the south of Mexico comprises an abundance of chicken, vegetables and fruit while in the north of Mexico food features a lot of animal protein. In the Mexican state of Vera Cruz, many of the authentic and traditional Mexican recipes include seafood.
Vera Cruz, is a tropical region that spans a long narrow strip of lowlands and runs up along the Gulf of Mexico, which translates into a lot of fish and shellfish such as grouper, red snapper, mojarra and snoek are commonly on hand, plus others like shrimp and other crustaceans. In this region, Mojarra is especially prized. Other seafood like crab, oysters, and lobsters are plentiful too.
In addition to the marine area, Vera Cruz also has over forty rivers and streams that run through it. Vera Cruz has a never-ending quantity of freshwater fish and shellfish. Food is made in a manor that reproduces exceptional meals that are completely unique to the state and nowhere else. The influence of the sea produces and adds to the taste of regular classic Mexican food and Mexican recipes like no other area.
You can find out a lot of history and details regarding Mexican food by discovering the diverse differences in the many Mexican states. Trying new recipes will give you a taste as to why they vary. With Mexican culture rich in history, it is always nice to learn about how the foods came about and how they are in our time. Once you are informed about the dishes, it makes it even more pleasurable when cooking and eating them in your own home.

Mexicans love loud, vibrant fiestas and they love good food. In Mexico, a fiesta is an excuse to make all the best Mexican food recipes and engross yourself in the culture, music, celebrations, eating and drinking. Mexican fiestas are a time to indulge all your senses and immerse yourself in a convivial atmosphere with friends and family.
If you are looking for Mexican food recipe ideas for a fiesta, how about making some traditional empanadas? These little snacks can be filled with spiced beef, chicken, cheese and beans or anything else you fancy. They are great finger food.

For some Mexican recipes scroll down to the recipe section.

You can now follow me on Twitter - @Peterjasie
This will come in handy when we are on our travels to keep all the followers in the picture!

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

McDonalds in Cuba

It was on 6 th June in 1898 during the Spanish-American War and the American Navy took refuge in Guantanamo Bay's perfect harbor located at the southeastern end of Cuba to ride out the summer hurricane season - they never left ! But it took another 100 years before this week's Dilly Diner set up shop in Guantanamo Bay with McDonalds becoming Cuba's first imperialist fast food restaurant, albeit not freely available to any Cuban.
Guantanamo Bay is a 45 square mile piece of land and water that the U.S. has occupied since 1903 when the U.S. Government obtained control of all of Cuba from Spain. A perpetual lease for the area around Guantanamo Bay was offered from the first President of Cuba, who was an American citizen, Tomas Estrada Palma. This became the Cuban-American Treaty and gave the U.S. complete jurisdiction and control of the area for coaling and naval stations. It is the only base in operation in a communist country, and has been home for up to 9,500 U.S. troops. Mc Donalds has since been joined by other franchises such as Subway and Starbucks. Although the franchises have been built for the benefit of the American nationals it appears that when the detainees are very good they are offered Big Macs and Subway sandwiches......is there no end to the cruelty inflicted on them ?

Holidays - Make your reservations with ACT Travel
 

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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.

Growing towards love

This week I have seen the children of a couple going through a nasty divorce in my practice. In addition I have also seen 3 students all struggling with the same question: how does one manage an intimate relationship successfully and to the benefit of both parties?
There is an ancient proverb that says: “A rope braided with two pieces of twine is stronger than one.” And so it is with people-togetherness usually makes one stronger and healthier. But some people have given up on love. It is simply too hard, too painful and too cumbersome.
I am not surprised by the break-up rate in South Africa. An intimate relationship is probably one of the most difficult ones to endure the test of time. It is hard work to keep a couple together after the hormonal “honeymoon phase” has passed. Two people mature with their own needs, aspirations, preferences, values and dreams. How then does one not allow the individual needs to drive a wedge between two people but rather grow more towards love successfully?
According to research the three biggest culprits in breaking up relationship are: communication (or rather the lack thereof), sexual needs and financial difficulties or needs. These three lead to the biggest wedge in breaking up a relationship: RESENTMENT. That feeling of not being able to forgive the past or accepting the present. Resentment is a mixture of hatred, anger, disappointment and sadness. Quite the opposite of a warm, loving and caring relationship.
I want to add my own perception of how to grow towards love: it is to show the willingness to change towards accommodating your partner’s need while staying within one’s own boundaries of self respect.
All relationships go through tests and many a time we do extremely hurtful things to our partner. Love is ultimately to be willing to admit (even if it is only to oneself) one’s mistake and then to determinedly work changing one’s hurtful ways. Or to forgive the hurtful things of the past.
To grow towards love will ask of you:
- to communicate truthfully one’s own thoughts, wishes and needs.
- to listen closely to the other and then to meet the other half way.
-to set boundaries so that one can keep one’s self respect.
Unfortunately authenticity and self-preservation sometimes force one to walk away from a relationship, but until then it is in one’s best interest to grow determinedly towards a loving and lasting relationship. Difficult but definitely possible.
Blessings from a loving heart.

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.

Golden Gate Highlands National Park
Nestled in the rolling foothills of the Maluti Mountains of the north eastern Free State lies the Golden Gate Highlands National Park.
The park derives its name from the brilliant shades of gold cast by the sun on the park's sandstone cliffs.
This 11 600ha of unique environment is true highland habitat, providing home to a variety of mammals - black wildebeest, eland, blesbok, oribi, springbok and Burchell's zebra - and birds, including the rare bearded vulture (lammergeier) and the equally rare bald ibis, which breed on the ledges in the sandstone cliffs.
Year proclaimed: 1963
Current size: 116.3 square kilometres
Province: Free State

Source: Mediaclubsouthafrica.com

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

South African English

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.

naartjie (nar-chee) – noun – Tangerine (Citrus reticulata). From the Afrikaans, originally from the Tamil nārattai.

Nama, Namaqua, Namaqualander – noun – Khoikhoi people of South Africa’s Northern Cape province and southwest Namibia, one of those people, and the language they speak. From the Nama word for themselves.

Namaqualand – noun – Arid region of South Africa’s Northern Cape province and southwestern Namibia, inhabited largely by the Nama people and known for its annual explosion of desert flowers.

Namaqualand daisy – noun – South African daisy Dimorphotheca sinuate, with bright yellow, orange or white flowers, which once a year carpets the arid northwest region of Namaqualand with colour.

Ndebele (n-deh-beh-leh) – noun – Two groups on Nguni people, one found in southwest Zimbabwe and the other in northeast South Africa, or a member of one of these groups. Their language is isiNdebele.

nê (neh) – exclamation, informal – “Really?”, “Oh yeah?” or “Is that so?”. Often used sarcastically. Or an invitation to agreement, similar to “Yes?”, as in: “That bakkie’s blooming big, nê?” From the Afrikaans.

Nguni (ng-goo-nih) – noun – Breed of indigenous South African long-horned cattle (Bos indicus) long associated with the Zulu people, with beautiful and varied black, brown, white and tan patterns on their hide.

Nguni (ng-goo-nih) – noun – Wide and diverse group of people who speak Bantu languages, or one of these languages, living mainly in southern Africa. Nguni peoples include the Zulu, Xhosa, Ndebele and Swazi (also known as Swati), with the corresponding languages of isiZulu, isiXhosa, isiNdebele and Siswati.

Nkone (n-ko-neh) – noun – Breed of indigenous long-horned Zebu (Bos indicus) beef cattle, with a piebald hide.

now-now – adverb, informal – Shortly, in a bit: “I’ll be there now-now.”

Source: mediaclubsouthafrica.com

Kissing as a form of greeting in South Africa

To kiss or not to kiss, that is the question. What about a hug? Or a handshake? Whew, confusing, the following is from mediaclubsouthafrica.com:

Is a kiss just a kiss?
Samson Mulugeta
When Jacob Zuma was confirmed as president of South Africa in parliament in Cape Town on May 6 2009, Winnie Madikizela-Mandela stood up to congratulate him by wrapping her left arm around his neck and planting a kiss on his lips. For South Africans, it was as normal as a handshake. But for foreigners, it was a classically South African custom.
Many world travellers say that South Africa is the only place where they have noticed that people who are not married or romantically involved give each other quick pecks on the lips as a form of greeting. Friends do it, relatives do it, little kids do it, whites do it, blacks do it, coloureds do it. In South Africa, almost everybody does it at social and family gatherings.
No-one talks in public about things like this but everybody finds it interesting. And types different greeting around the world are fascinating: the fist-pump in the African-American community made famous when Michelle did it to Barack during the campaign, the complicated hand-shakes of some South Africans that end with a thumb snap, and the “I love you, man” shoulder hug of guys the world over.
The lip balm company, Blistex, has a nice list of greetings customs around the world.
Is it indeed only a South African thing? What is the etiquette around it? Is the right reaction to respond in kind, offer a cheek, or hold the other person at arm's length?
An email inquiry brought in a torrent of responses.
Many foreigners living in South Africa have long been amazed by this bit of local colour.
“I find the protocol for greeting someone in South Africa more complicated and varied than just about anywhere else I've been,” said Kristy, an American living in Johannesburg. “For me, it's basically a question of remembering which of my friends is a hugger, which a cheek kisser and which a lip kisser and responding in kind. But sometimes I forget, and go for the cheek while they're going for the lips and there's this awkward fumble!”
Sara is a Swede who spent a month in South Africa in East Brunswick, a mostly coloured area.
“I noticed these quick pecks on the lips and was a bit amazed,” she said. “But it took about two to three weeks until I received my first ones, by a female friend. I was a bit shocked at first as I didn’t expect it, but then I realized it was a sign of friendship. In Sweden we shake hands until we know each other a bit better, then we hug.”
Eva has lived here for 13 years and has inherited a South African family that crosses the coloured and Xhosa spectrum, but is still not used to the custom.
“Both cultural groups (the coloured and Xhosa) do the lip kissing thing and no, you don't have to be close family, which would have made a little more sense,” said Eva, who was born in Uganda but grew up in the United States. “I will never get used to kissing 30 to 40 people at a family event, and watching my kids have to do the same. I love hugs and happy to kiss cheeks as many times as a cheek is offered, but I always feel the lip kissing thing is just a little too intimate!”
Justin is a South African journalist who has travelled and lived abroad but is now back home.
“I never really thought of this as being an exclusively South African thing, though now that you mention it, I realise that having spent quite a few years outside of South Africa, I have negotiated the various conventions of cheek kissing (once, twice, or thrice) or handshaking or hugging in different countries - but never encountered the lip kissing thing elsewhere,” he said.
“I'd say that there is some ethnic differentiation involved - I am more likely to lip-kiss with coloured or white Afrikaans friends than others. Among my other friends, I do with some and not others - it's hard to distinguish why. I can't remember what was more common when I was growing up (in a white Anglophone community), cheek kissing or lip kissing. Though lip kissing was certainly not unusual, as it seems to be elsewhere in the world.”
Justin lived for many years in Angola where he had to negotiate different conventions of greetings.
“I remember when I'd been a long time in Angola, where every social occasion involves a lot of cheek-to-cheek kissing, twice,” he said. “Back in South Africa, without thinking, I did a double cheek-kiss with a friend whom I would normally lip-kissed and then realised she must have thought I was being very strange, or pretentious.”
Justin said that cheek-to-cheek kissing is rarer in South Africa, but that it is catching on in some circles.
“I'd say that cheek-to-cheek-twice is definitely foreign to South Africa - though it is catching on in some circles. Even cheek-to-cheek-once (no lip contact) is a little bit foreign. In families if it's not lip-to-lip, it will be one person's lips on the other person's cheek,” he said. “But then hugging is also becoming more common, and is less complicated. It's now fine for men to hug each other, which it definitely wasn't when I was a kid.”
Paul, who owns a guesthouse in Melville, comes from an “Anglo Saxonish” family.
“A kiss on the lips as a hello (between women and men, and women and women but not men and men!) is standard fare,” he said. “The cheek kissing thing is more European and considered a bit upper-class and offish. It's a bit like the African handshake in social occasions as you're never quite sure when to do it or how it'll be construed.”
Laura, a newspaper editor, said she would extend the custom to southern Africa because she has noticed it in Zimbabwe and Botswana.
“It's a funny thing though, I always try to offer a cheek, but some people get offended when you don't want to kiss them on the lips,” she said.
Delicia, who is coloured and lives in Pretoria, said her American fiancé had asked her about this form of greeting and she could not give him an adequate answer.
“I was brought up greeting people this way,” she said. “My dad tells me it's an English habit.”
Astrid, who grew up in Cape Town, said: “'I am coloured and it's definitely something we do; that's how I was brought up. We greet with a little peck, but not just to anyone, mainly family or very close friends.”
Marlize, an Afrikaner, said: “To greet with a kiss is something that we grew up with. It’s something completely normal to me. But it's also something you do more with people that you associate with, a somebody that you like. Not everybody. Also, times have changed, and people are influenced a lot by other people they meet from other countries. “
Khadeeja, a Muslim South African of Indian descent, said greeting on the lips as a greeting is rare in her community. “Indian community does not do this among themselves,” she said. “Only my white friends greet this way ... the rest of the cultures in South Africa (that is, in my circle) all peck on the cheek, or hug, or shake hands. Personally, I don’t like it, as it is an intimate act.”
Virginia, who is of French and Ivorian background, said that her main challenge is to remember what each friend’s preference is. Her now seven-year-old daughter quizzed her when they first moved to South Africa four years ago.
“When my daughter asked me why people were kissing on lips, especially parents with their kids - while I had told her it was only a ‘lovers’ thing,” she said. “I then told her that different people from different cultures have different habits. But she was really puzzled by my answer, didn't seem convinced for a while and eventually just had to accept it (and accept that I will not kiss her on the lips, whatever happens).”
Flavia, who was born in Brazil and now lives in Johannesburg, said: “I think it's just a continuation of what mothers and fathers do to their toddlers. I mean, I don't have kids but I've seen different people kissing their toddlers on the lips. I see it as a very nice show of affection between friends and family members. From my experience it's not isolated to any race, as I have friends from all backgrounds that do that. “
Katarina, who is from Sweden and now lives in Johannesburg with her South African husband, said she still struggles to get it right.
“The first time I kissed a South African friend goodbye we ended up in a face fight where - I understood much later - he was aiming for my mouth and I for his cheeks,” she said. “Since then I've learned to embrace this way of greeting but live in a constant fear of - without thinking - opening my mouth too much or start doing funny things with my tongue.”

Freebie!!

The freebie this time is a recipe eBook with really nice chicken dishes. Right click here to download.

Tips and remedies

Controlling weeds

Pinpoint weeds with salt:- Salt will kill many weeds that can't be pulled up from the roots. Use a garden fork to scrape the soil away from the base of the weed and then cut the stem as close to the ground as possible. Pour salt onto the wound, trying your best not to spill any into the soil.

Drive weeds from cracks using salt and vinegar:- If weeds or grass sprout in your driveway, path, patio or any other outdoor paved surface, squirt them with a salt and vinegar solution. To make it combine 2 cups of vinegar with 50ml salt and 2 drops of washing-up liquid in a jar, screw the cap on tightly and shake well. A simpler alternative is to pour boiling, salted water into the cracks. When applying wither weed killer, make sure that no run-off reaches your plants.

Newspaper and plastic smotherers:- If one part of your garden seems a little too weed-friendly, try one of these mulches to keep undesirable plants from sprouting:-
• Newspapers:- Wet several sheets of newspaper so that they cling together and then lay the mat over a patch of weeds. Camouflage the mat by topping it with wood chips or other mulch. Remove it once the weeds have died.
• Garbage bags:- Split the seams of black plastic bags to double their size and use them to blanket the problem spot. Cover the plastic up with wood chips or a similar camouflage and leave it in place for 10 - 14 days - by which time the weeds should be dead.

Make your own weedkiller

Chemical-laden weedkillers do their job effectively, but so do greener alternatives that are easy to make at home. Whatever your views on conventional versus organic gardening, it's always a good idea to try weedkillers with low toxicity before using harsher poisons.
Vinegar weed beater:- The acetic acid in vinegar kills the leaves of a weed - not the root - but if you apply this spray often enough it will deplete the weed's stored energy reserves and eventually kill off the intruder.
2 cups water
375ml white or cider vinegar
125ml washing-up liquid
Using a funnel, pour all the ingredients into a 1 litre spray bottle. Shake well to mix thoroughly.
Spray the solution directly onto weeds, taking care not to spray any surrounding grass or desirable plants.
Thanks to the Glenacres Superspar Newsletter.

Words to live by 

When you worry and hurry through your day, it is like an unopened gift....Thrown away..... Life is not a race. Take it slower. Hear the music before the song is over.

One Ticket is All It Takes - all first time registrations get a free ticket!

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Here are some incentives for players:

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Glenacres Superspar Recipe

Glenacres Superspar sends out a really nice newsletter full of super recipes.

Individual Baked Rice Puddings

1/4 cup short or medium-grained rice
410ml milk
1 1/2 Tbsp caster sugar
185ml cream, plus extra for serving
1/2 tsp vanilla
1/4 tsp freshly grated nutmeg

1. Preheat the oven to 150°C and grease 4 x 250ml, or 6 x 150ml ramekins or bowls
2. Mix together the rice, milk, sugar, cream and vanilla and pour into the greased dished
3. Dust the surface of each one with grated nutmeg
4. Bake the rice puddings for about 1 hour or until the rice has absorbed most of the milk
5. The texture is creamy and a brown skin has formed on top
6. Serve hot with fresh cream

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 young woman went to her doctor complaining of pain.
"Where are you hurting?" asked the Dr.
"You have to help me, I hurt all over", she said.
"All over? Be a little more specific" said the Dr.
The woman touched her right knee with her index finger & yelled. "ow, that hurts"
Then she touched her left cheek and again yelled,"That hurts, too."
Then she touched her right earlobe,"That even hurts" she cried.
The Dr. looked at her thoughtfully for a moment & asked,"Are you a natural blonde?"
"Why, yes," she said.
"I thought so," said the doctor, "You have a broken finger!"

The day care teacher held up a picture and asked, "What's this?"
"A horsey." one child answered.
"And this?" the teacher asks.
"A piggy." replied another youngster.
"And now this one?" asked the teacher,holding up a picture of a male deer with a beautiful rack.
There was no answer......total silence.
"Come now children." she coaxed,
"I'll give you a little hint. What does your Mommy call your Daddy when he hugs and kisses her a lot?"
"I know! I know!!" said Little Johnny. "A horny bastard."

A married couple in their early 60s were celebrating their 40th wedding anniversary in a quiet, romantic little restaurant.
Suddenly, a tiny yet beautiful fairy appeared on their table.
She said, 'For being such an exemplary married couple and for being loving to each
other for all this time, I will grant you each a wish.'
The wife answered, 'Oh, I want to travel around the world with my darling husband.
The fairy waved her magic wand and - poof! - two tickets for the Queen Mary II appeared in her hands.
The husband thought for a moment: 'Well, this is all very romantic, but an opportunity
like this will never come again. I'm sorry my love, but my wish is to have a wife 30 years younger than me.
The wife, and the fairy, were deeply disappointed, but a wish is a wish.
So the fairy waved her magic wand and poof!...the husband became 92 years old.
The moral of this story:
Men who are ungrateful bastards should remember that fairies are female.....

An old prospector shuffled into town leading a tired old pack mule. The old man headed straight for the only saloon to clear his parched throat.
He walked up and tied his old mule to the hitching rail. As he stood there brushing some of the dust from his face and clothes, a young gunslinger stepped out of the saloon with a gun in one hand and a bottle of whiskey in the other.
The young gunslinger looked at the old man and laughed, saying, "Hey old man, have you ever danced?"
The old man looked up at the gunslinger and said, "No, I never did dance . . . never really wanted to."
A crowd had gathered as the gunslinger grinned and said, "Well you old fool, you're gonna dance now," and started shooting at the old man's feet.
The old prospector, not wanting to get a toe blown off, started hopping around like a flea on a hot skillet. Everybody was laughing, fit to be tied.
When the last bullet had been fired, the young gunslinger, still laughing, holstered his gun and turned around to go back into the saloon.
The old man turned to his pack mule, pulled out a double-barreled shotgun, and cocked both hammers.
The loud clicks carried clearly through the desert air.
The crowd stopped laughing immediately.
The young gunslinger heard the sounds too and he turned around very slowly. The silence was almost deafening. The crowd watched as the young gunman stared at the old timer and the large gaping holes of those twin barrels.
The barrels of the shotgun never wavered in the old man's hands, as he quietly said, "Son, have you ever licked a mule's ass?" The gunslinger swallowed hard and said, "No sir . . . but . . . I've always wanted to."

There are a few lessons for us all here:

Never be arrogant. Don't waste ammunition.
Whiskey makes you think you're smarter than you are.
Don't mess with old men . . . they didn't get old by being stupid!

I just love a story with a happy ending, don't you?
 

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

 

 

Chacma Baboon {Papio ursinus}

Photo by Peter Thomas
click to see larger image



This was taken in Kruger National Park. We find them mostly in the Southern section of the park and always at the bridge near Skukuza camp. They are a great source of entertainment with their antics and we usually get quite a few good pictures as thay come right up close to the vehicles.

Chacma BaboonChacma Baboons are the largest of the baboons. Chacma baboons have dark yellowish-grey to dark brown and almost black fur. Their faces are black with white hair below the eyes and on the muzzle.

The Chacma Baboon is a large primate with a dog-like face and large, prominent canines. A mature male measures 1.5 m from head to tail and weighs up to 33 kg, whereas the more slender female measures 1.1 m and has a mass of about 15 kg.

Quick Facts

Name: Papio ursinus

Habitat: Woodland, grassland, acacia scrub and semi-desert habitats, including small hills, seaside cliffs and mountains up to 2980m, near to a freshwater source.

Distribution: Southern Africa.

Diet Description: Grass, roots, tubers, fruits, nuts, invertebrates, small birds and mammals, and crustaceans when near the coast.

Size: Body length: 58-76cm, Tail length: 58-64cm, Weight: 16-20kg.

Socialisation: Chacma baboons have variable social structures. They live in multi-male and multi-female groups or multi-female groups with one male. Chacma Baboons are diurnal and spend most of their time on the ground.

Predators: Leopards and cheetah.

Reproduction: After a gestation period of 187 days, females give birth to one infant.
 
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
China’s Foreign Minister arrived in Harare just three days after a bunch of Zanu PF youths went running through the streets of central Harare. According to The Herald newspaper, these men were on a police approved demonstration against foreign businesses and traders and even had a police escort on their route. The demonstration was apparently supposed to be protesting what was called the “slow pace of indigenisation.” The protest which began at the Zanu PF Headquarters was headed by a group calling themselves Upfumi Kuvadiki and it soon turned very ugly. Apparently hijacked shortly before it neared its final destination, the protest against foreign businesses rapidly degenerated into a looting spree.

Shops were ransacked, glass display cabinets smashed, and thousands of dollars worth of goods snatched. Laptops, cell-phones and TV’s were some of the items which disappeared in the arms of the looters. It took just a few minutes of lawlessness to destroy peoples’
livelihoods – something we have become very familiar with in Zimbabwe since the year 2000.

In the days that followed the incident there was much finger pointing, accusing and blaming. Within 24 hours ZBC had fixed their gaze squarely upon the MDC and proceeded to fill their news bulletins with more and more far fetched stories, none of which were backed up by police statements.

The furore had hardly died down when China’s foreign minister arrived to discuss investment opportunities. Foreign investment after we’ve just had protests against foreign businesses – a pall of confusion clouded the capital city! Our Economic Planning Minister said that the Chinese were: “looking into mining development, that is exploration and exploitation, agriculture, infrastructure development and information communication technology.”

The air surrounding the Chinese visit was heavy, suffocating with irony. Just three days before we’ve had youngsters protesting against foreign owned businesses and now we’re talking about massive Chinese investment. Even more ironic was the mention, in passing, of Chinese interest in Zimbabwean agriculture. Coming after 10 years of taking farms away from born and raised Zimbabweans because they have white skins, how can we be looking at a Chinese role in our country’s agricultural future?

One answer came in The Zimbabwean newspaper which quoted a speech by the Minister of Youth Empowerment last week. Speaking In Marondera about a white Zimbabwean farmer who had his land seized but was now managing to make a success on a small piece of rented land, Minister Kasukuwere said:“ New black farmers are struggling to utilize land productively while white commercial farmers are realizing high yields out of our land. Life should be made difficult for such white farmers.”

The irony of a Chinese investment visit in a week of mayhem was exposed in the Independent newspaper in the readers’ SMS hotline which said it all:
“Zimbabwe can never be a colony of the US or Britain but it can be a colony of China. Talk about double standards.”
“It is difficult to say which is not colonisation, the British way or the Chinese way …”
“Zimbabwe must now allow China to take us for a ride…”
“This is another form of colonisation…

The visit is over, the propaganda continues but I am left haunted by the words of one man whose shop was looted : “ How do I come back?
I’ve been wiped clean.” His words echo those of so many who have lost everything in the last decade where ugly politics has left multiple thousands of casualties in its wake. A new war has just
started: on one side is foreign investment and on the other is indigenisation, empowerment, racism and xenophobia.
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

Quesadilla

large flour tortillas
grated cheese - either mild or sharp cheddar, or Monterey Jack
olive or grapeseed oil
OPTIONAL
sliced mushrooms
green onions
black olives, sliced
fresh tomatoes, diced
chicken pieces
avocado
lettuce
apple cider vinegar
salt

Heat a large cast-iron frying pan to medium high heat. Add a small amount of oil (about 1/2 tsp) and spread it around the bottom of the pan with a spatula ( you can also use butter ). Take one large tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.
When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes etc. If you would like your quesadilla to be a chicken quesadilla, add some diced, cooked chicken. Take care not to layer on the ingredients too thickly - this is a quesadilla, not a quiche.

Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese has melted. If not, return the cover and keep checking every minute until the cheese has melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla, and flip over the other side, as if you were making an omelette. The tortilla should by now be browned slightly. If it is not browned enough, turn up the heat to high and flip the quesadilla over every 10 seconds or so until it gets brown. Remove from the pan and cut into wedges.
To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt.
Serve with the lettuce, salsa, sour cream, and guacamole

Sizzling Steak Fajitas

750g beef round steak
1/4 cup tequila
1/2 cup fresh lime juice
1/2 cup cooking oil
2 Tbsp liquid smoke
1 tsp Worcestershire sauce
1/4 tsp ground black pepper
1/2 tsp salt
3/4 tsp paprika
1/2 cup sliced onion
3/4 cup bell peppers, sliced into thin strips

Combine the steak, tequila and lime juice in a plastic bag and marinate in the refrigerator for 2 hours. Discard the marinade. Preheat an outdoor grill for high heat and lightly oil the grate. Grill the steak until no longer pink on the inside, about 8 minutes per side. Remove from the grill and slice into 2 cm wide strips. Arrange strips on a serving dish. Heat the oil in a skillet over a medium heat - add the liquid smoke, Worcestershire sauce, pepper, salt and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately

The Best Chicken Enchiladas Recipe

This is a traditional chicken enchilada recipe and in Mexico, chicken enchiladas are much loved food. This recipe, unlike many others, is not smothered in the familiar tomato-based sauce, instead, it uses butter, broth and sour cream to form the sauce for this dish.
Chicken is often featured in Mexican cooking, and is especially popular as an enchilada filling. The other ingredients combine to give you an absolutely unique chicken enchiladas recipe your whole family will love. If your family love Mexican food, and who doesn't, then this recipe may be for you.
12 corn tortillas
3 cooked chicken breast halves, no bones or skin, shredded
½ cup chopped green onions
½ cup chopped fresh cilantro
2 cups chicken stock
1 cup sour cream
¾ cup minced onion
350g shredded cheddar cheese
2 chopped green chillies
¼ cup butter
¼ cup all purpose flour
vegetable oil for frying
Preheat the oven to 190°C. Heat 2 tablespoons of oil in a large frying pan over a medium high heat, and then fry the tortillas on 5 seconds per side until they are pliable. Do them individually and add more oil as required. Drain the tortillas on paper towels and keep them warm.
Divide the chicken, onion (not green onion) and 275g of the cheese between the tortillas. Roll them up and place in a greased baking pan, seam side down. Melt the butter in a pan over a medium heat. Add the flour and whisk until it begins to boil. Add the broth, stirring continuously.
Add the chillies and sour cream. Stir occasionally and do not let the mixture boil. Pour this mixture over the enchiladas when hot and thick. Bake the Mexican chicken enchiladas for 20 minutes then top with the rest of the cheese and bake for a further 5 minutes. Use the green onions and cilantro to garnish them.
Serves 6

The Secret Chilli con Carne Recipe

There is quite a lot going into this, but try not to miss anything out of this secret Chilli con Carne recipe! I have made the instructions as simple as possible and tried to keep the steps to a minimum.

500g minced beef
1 large onion, chopped
2 - 3 cloves garlic
2 tins (400g) chopped tomatoes
2 sticks of celery
squeeze of tomato puree
1 tsp chilli powder, or chopped fresh chilli (or to taste)
1 tsp ground cumin
dash of Worcestershire sauce (secret ingredient)
1 pinch cinnamon (secret ingredient)
sprinkle of salt and pepper
1 - 2 chopped red peppers
1 tin drained kidney beans (400g)
1 small piece of DARK chocolate or sprinkle of cocoa powder (definitely a secret ingredient)
1 small bunch fresh coriander
Use a large pan (probably your largest) with a nice lid. Fry the onion in a hot pan with oil until nearly browned, then add chopped garlic. Add all the dried spices and seasoning and stir for a few minutes, covering everything. Add all the vegetables and stir for a few minutes, then add the mince and stir until brown - drain off excess fat if necessary. Add the chopped tomato and reduce the heat. Stir well and add tomato puree to thicken id needed and the Worcestershire sauce, then leave to simmer for about and hour with the lid ajar. Add the tin of drained kidney beans and cook for a further 10 minutes. If the chilli becomes dry at any point, just add a bit water. Serve with coriander leaves sprinkled over.

Perfect Guacamole

2 ripe avocados
red onion, minced, about 1/2 cup
1 - 2 Serrano chillies, stems and seeds removed, minced
2 Tbsp cilantro leaves, finely chopped
1 Tbsp of fresh lime or lemon juice
1.2 tsp coarse salt
a dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
serve with tortilla chips

Cut avocados in half, remove pips and scoop flesh from the peel, put in a mixing bowl. Using a fork, mash the avocado, add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chilli peppers vary individually in their hotness, so start with a half of one chilli and add to your guacamole to desired degree of hotness. Be careful handling the peppers - wash your hands thoroughly after handling, and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember, that much of this is done to taste, because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to use. Just before serving, add the chopped tomato to the guacamole and mix.
Serves 2 - 4
VARIATIONS
For a very quick guacamole, just take a 1/4 cup of salsa and mix it in with your mashed avocados. You don't need to have fresh tomatoes in your guacamole. To extend a limited supply of avocados, either add sour cream or cottage cheese to you guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favourite.

Fresh Tomato Salsa

5 roma (plum) tomatoes
3 Serrano peppers
1/2 cup chopped onion
2/3 cup chopped fresh cilantro
1 clove garlic, peeled and crushed
salt to taste

Place roma tomatoes and Serrano peppers in a medium saucepan, over a medium heat, with enough water to cover. Bring to the boil and boil for 15 minutes - remove from heat and drain. Place tomatoes, peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl and add salt to taste.

Salsa Picante
1 cup coarsely ground chopped onion
1 cup cilantro sprigs
1 jalapeno pepper, coarsely chopped
1 garlic clove, coarsely chopped
1 (800g) can diced tomatoes, undrained
3 Tbsp fresh lime juice
1/4 tsp salt
1 (800g) can diced tomatoes, drained

Place first 5 ingredients in a food processor, and process until minced. Combine onion mixture, lime juice, salt and drained tomatoes in a medium bowl - stir well until blended together.

Tres Leche Cake

1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 cup unsalted butter
1 cup white sugar
5 eggs
1/2 tsp vanilla extract
2 cups whole milk
1 tin sweetened condensed milk
1 tin evaporated milk
1 1/2 cups heavy whipping cream
1 cup white sugar
1 tsp vanilla extract

Preheat oven to 175°C and grease and flour one 22 x 33 cm baking pan. Sift the flour and baking soda together and set aside. Cream butter or margarine and the 1 cup sugar together until fluffy. Add eggs and the 1/2 tsp vanilla extract and beat well. Add the flour mixture to the butter mixture, 2 Tbsp at a time - mix until well blended. Pour batter into prepared pan. Bake for 30 minutes. Pierce cake several time with a fork. Combine the whole milk, condensed milk and evaporated milk together. Pour over the top of the cooled cake. Whip whipping cream, the remaining cup of sugar, and the remaining 1 tsp vanilla until thick. Spread over the top of the cake. Be sure to keep the cake refrigerated - enjoy!

Churros

1 cup water
2 1/2 Tbsp white sugar
1/2 tsp salt
2 Tbsp oil
1 cup flour
1.5 litres oil for frying
1/2 cup white sugar, or to taste
1 tsp ground cinnamon

In a small saucepan, over a medium heat, combine water, sugar, salt and oil - bring to the boil and remove from heat - stir in flour until mixture forms a ball. Heat oil for frying in a deep-fryer or deep skillet to 190°C. Pipe strips of dough into the hot oil, using a pastry bag. Fry until golden. Drain on paper towels. Combine 1/2 cup sugar and the cinnamon. Roll drained churros in cinnamon sugar.

Perfect Cuervo Frozen Margarita

30ml Tequila
30ml Roses lime cordial
10ml Bols Triple Sec
10ml lime juice
5ml lime rind
120g crushed ice
1 tsp salt and a lime wedge

Mix all the ingredients in a blender (except lime wedge and salt) Rub the rim of a glass with lime, then dip into the salt to frost. Pour into the glass and garnish with a lime wedge.

Tequila Sunrise

The Tequila Sunrise is a personal favourite because it tastes and looks great. The grenadine adds a fine sweetness to the orange juice and tequila and becomes more prominent as you get toward the bottom of the glass. The story behind the drink says that it was first served in Cancun and Acapulco in the 50's to welcome tourists but, after a brief surge in 70's discos, it lost much of its limelight.
Yield - 1 drink -- Preparation time - 2 minutes
120ml orange juice
60ml tequila
15ml grenadine
orange slice for garnish
maraschino cherry for garnish

Pour the tequila and the orange juice into a highball glass with ice cubes. Garnish with orange slice and cherry.

Links/Adverts

Recipe CD

I have decided to simplify the way I sell my recipe eBook collection.

I am putting them all on one CD in an English and Afrikaans folder, over 100 recipe eBooks in all. That means less than R1 a recipe book, a real bargain! Most of the books come with resale rights so you can sell them individually if you wish.

Price will be  R100 per CD excluding postage.

Postage as follows, registered mail, add R20, overnight counter to counter add R50

If you are interested in my Super CD just click here and I will send you my banking details. Remember to include you postal address.

As soon as I mail the CD I will email you the post office tracking number as proof of despatch.

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:

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.


Additional income

I have joined 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
an additional income 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. In other words you have nothing to lose.....
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.

I must add that I got just over R500 in commission in December, every little bit helps. It takes some time, but it will happen eventually. Remember to upgrade to start perticipating in the income stream.

I received this email recently:

Yes, out of curiosity I visited Be Motivated Today during September 2009, but only joined during August 2010, what a waste of time!!!.
If I knew what was happening during the year I wasted, man, I would have joined immediately after I  read the details of the setup.
I now have a waiting list of seven on my downline (one already joined as Silver), the others are bound to join during November and they are jumping around purely from excitement to get started and its rubbing off on me as well.
Just one question: My intention is to place an invitation advertisement on the rear window of my car, do you think it could shake some people out of their dreams and make them joining us?


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  .  


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

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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