Greetings everyone! And a
special welcome to all the new subscribers! Why not
ask your email contacts if they don't want to
subscribe as well?
We have just returned from a delightful visit to Kruger National Park. The weather was nice and warm and we got some nice photos. I have uploaded them to my Facebook page ( www.facebook.com/Peterjasie )
Most of us would welcome the opportunity to earn some extra money. I came across an eBook on the internet explaining the art of making wire jewellery. It is the downloadable freebie this month. Scroll down to the freebie section and download it, who knows, you might be making your own jewellery soon!
The recipes are a mixed bunch again, I am sure you will find something useful there, so scroll down to the recipe section and enjoy!
Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.
Scroll down to the Adverts section and read all about my Super Duper Recipe CD!
I started a Photo Blog, click here to view it. I update it as often as possible.
By: Rachel Robinson
Seeing that photography is my passion I thought it about time to feature a South African photographer in my newsletter. I have been a fan of Andy for some time now and would like to share the link to her blog. She is a great photographer and is fortunate enough to live in the Fairest Cape where great landscapes just beg to be photographed.
Click here to view her blog and while you are there subscribe to her newsletter as well.
1) The bandage was wound around
Thank goodness my home language is Afrikaans!
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.
Come join me on Facebook, at www.facebook.com/Peterjasie . I update my status daily.
I have also started a weight loss support Group on Facebook. We each have our individual targets to meet and we encourage each other to meet their targets. Go to Facebook and search for Peter's Weight Loss Group if you would like to join.
I am starting a new series on tourist highlights, this time it's the KwaZulu-Natal Province
Right click here to download an eBook on making wire jewellery.
|Words to live by|
Time you enjoy wasting, was not wasted. - John Lennon
|One Ticket is All It Takes|
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|Find your way around South Africa|
|Smile a While|
7 degrees of blonde
A married couple were asleep when the phone rang
at 2 in the morning. The very blonde wife picked up the phone, listened a moment and said 'How should I know, that's 200 miles from here!' and hung up.
The husband said, 'Who was that?'
The wife answered, 'I don't know, some woman wanting to know if the coast is clear.'
Two blondes are walking down the street. One notices a compact on the sidewalk and leans down to pick it up. She opens it, looks in the mirror and says, 'Hmm, this person looks familiar.'
The second blonde says, 'Here, let me see!'
So, the first blonde hands her the compact.
The second blonde looks in the mirror and says, 'You dummy, it's me!'
A blonde suspects her boyfriend of cheating on her, so she goes out and buys a gun. She goes to his apartment unexpectedly and when she opens the door she finds him in the arms of a redhead. Well, the blonde is really angry. She opens her purse to take out the gun, and as she does so, she is overcome with grief. She takes the gun and puts it to her head.
The boyfriend yells, 'No, honey, don't do it!!!'
The blonde replies, 'Shut up, you're next!'
A blonde was bragging about her knowledge of Country capitals. She proudly says, 'Go ahead, ask me, ... I know 'em all.'
A friend says, 'OK, what's the capital of France ?'
The blonde replies,'Oh, that's easy .. it's F.'
Q: What did the blonde ask her doctor when he told her she was pregnant?
A: 'Is it mine?'
Bambi, a blonde in her fourth year as a UCLA Freshman, sat in her US Government class. The professor asked Bambi if she knew what Roe vs. Wade was about.
Bambi pondered the question; then, finally, said, 'That was the decision GeorgeWashington had to make before he crossed the Delaware ..'
Returning home from work, a blonde was shocked to find her house ransacked and burglarized. She telephoned the police at once and reported the crime. The police dispatcher broadcast the call on the radio, and a K-9 unit, patrolling nearby, was the first to respond.
As the K-9 officer approached the house with his dog on a leash, the blonde ran out on the porch, shuddered at the sight of the cop and his dog, then sat down on the steps. Putting her face in her hands, she moaned, 'I come home to find all my possessions stolen. I call the police for help, and what do they do? They send me a BLIND policeman!'
The Nasty Receptionist
An older gentleman had an appointment to see the urologist whoshared offices with several other doctors. The waiting room was filled with patients.As he approached the receptionist's desk, he noticed that the receptionist was a large unfriendly woman who looked like a Sumo wrestler.
He gave her his name.
In a very loud voice, the receptionist said,"YES, I HAVE YOUR NAME HERE;YOU WANT TO SEE THE DOCTOR ABOUT IMPOTENCE, RIGHT?"
All the patients in the waiting room snapped their heads around to look at the very embarrassed man.
He recovered quickly, and in an equally loud voice replied,'NO, I'VE COME TO INQUIRE ABOUT A SEX CHANGE OPERATION,BUT I DON'T WANT THE SAME DOCTOR THAT DID YOURS.'
The room erupted in applause
DON'T MESS WITH OLD FOLKS.
|The Wild Side - A selection of my photos|
In mother's arms
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 Buckleis writing from Zimbabwe, her letter is below.
Dear Family and Friends, Looking for a specific South African recipe?
and I will do my best to find it for you!
Africa Day dawned fine and clear in Zimbabwe. There was neither water nor electricity and it was a crisp, cold morning. For some this was a public holiday destined not to be spent in the sun or garden or relaxing with a book. This was to be a public holiday spent in a queue at the post office trying to do motor vehicle licensing. Arriving at the Post Office at seven thirty in the morning there were already five people in front of me and it wasn’t long before there were another five behind me.
When you queue in Zimbabwe it is customary not only to see how many are in front of you but to make sure people agree with your position in the line so that the inevitable queue jumpers don’t get a chance to push in. Everyone in the Africa Day queue had a weary look on their face. We had all been in this same place trying to undertake this same task more than a few times in the last couple of weeks. It was my fourth attempt and this time I was determined to succeed.
In order to reduce the number of illegal vehicles and forged licence discs on our roads, authorities have come up with a whole new licensing system. It is laborious and time consuming to say the least.
An official A4 size form has to be obtained, filled in and signed for each vehicle. Original documents and photocopies of every log book and insurance document have to be provided and then comes the hard part:
you get in line at the post office. Unbelievably this massive national task is not to be staggered over weeks or months but has to be completed in a fortnight: bring on the national migraine headache.
In my home town, where the Post Office recently had to vacate the thirty year old Post Office building and are now situated in the old rugby club bar of the Country Club, everyone was braced for a hard, hard slog to get the new licence discs. Post Office officials had only been able to get everything that was needed for the process to commence by the 18th May, eight and a half working days before the deadline and national expiry of all vehicle licence discs. Before then there was one problem after another: they didn’t have the forms, didn’t have the computer or staff had not been trained on the processes and requirements. Worse still, if you happened to be in the queue when there was a power cut, your forms could not be processed or you new disc printed.
Within minutes a uniquely Zimbabwean camaraderie got underway outside the relocated post office in my home town on Africa Day. First there was comparing of notes, have you got the right forms, the right photocopies, the correct paperwork. A couple of people asked that their places in the line be protected while they raced off to get whatever documents they didn’t have. Then came the grumbling about the bureaucracy of this new process, the ridiculously short time frame given, the one and only counter operating and able to process your documents. People continually consulted watches and worked out that it was taking ten minutes to complete one form. Then the calculations
began: ten minutes per form being done by only one member of staff, they were only going to able to do forty eight vehicles a day in this, the one and only post office in the whole town. More calculations started, someone suggested there were ten thousand cars, buses, trucks and trailers in the town; that meant it was going to take 208 working days for the residents of our town to comply with the new government regulation, a regulation whose deadline is on the 1st June 2012. A regulation we have already been told will incur instant spot fines if we are not displaying the correct disc by the due date.
The topics diverted to the lack of electricity, water, street lights; the appalling municipal services; widespread corruption in government departments and so it went on and on as we crawled our forward to the front of the queue. There were, however, some good things about the Africa Day queue in my home town. The first was that the Post Office staff had given up their public holiday to work at this impossible task and despite our bad tempers and the barrage of complaints, just put their heads down and got on with it. Then there was the generator that roared outside the window. Not a government generator but one very generously loaned by a civic minded businessman in the town. Then there were the people in the queue – all of us regardless of age, sex, race or political persuasion – we were all in the same boat and differences were put aside in order to achieve something which seemed almost impossible in the circumstances. Leaving with the precious, highly prized new document in hand you had to smile because as much as these things are sent to exasperate us, in the process they surely do unite us.
Until next time,
thanks for reading,
26 May 2012. Copyright Cathy Buckle. www.cathybuckle.com
For information on my new book “IMIRE”, about Norman Travers and Imire Game Park, or my other books about Zimbabwe: “Innocent Victims,” African Tears,” “Beyond Tears;” and “History of the Mukuvisi Woodlands 1910-2010”, or to subscribe/unsubscribe to this letter, please visit my website or contact firstname.lastname@example.org
This South Africa
- news headlines
The all-in-one official guide
and web portal to South Africa.
Looking for a specific South African recipe?
and I will do my best to find it for you!
Pita Crisps with Hummus
1 can chickpeas, about 400g, drained and rinsed
1/2 tsp ground cumin
2 cloves garlic, crushed
2 Tbsp lemon juice
2 Tbsp extra virgin olive oil
160g unflavoured Greek-style yoghurt
salt and pepper
paprika and ground cumin to garnish
lemon wedges to serve
6 pita breads, about 50g each
1 1/2 Tbsp extra virgin olive oil
50g sesame seeds
1. Put the chickpeas, cumin, garlic, lemon juice and yoghurt in a food processor and blend for 1 - 2 minutes until very smooth. For a slightly chunkier result, mash the chickpeas with a potato masher or fork until quite smooth, then stir in the other ingredients.
2. Season the hummus with salt and pepper to taste, then spoon into a bowl. Cover and keep in the fridge until ready to use.
3. To prepare the pita crisps, preheat the grill to high. Spread out the pita breads on a baking tray and lightly brush the top side with half of the oil. Sprinkle with half the sesame seeds and grill for 1 minute, or until both the bread and seeds are golden brown.
4. Turn the pitas over, brush with the remaining oil and sprinkle with the remaining seeds. Return to the grill and toast this side for 1 minute, until golden brown. Using scissors, quickly cut the warm pitas across into 2 cm fingers or small wedges. Leave to cool and become crisp.
5. Sprinkle the hummus with a pinch each of paprika and cumin, if desired, then serve with the pita crisps and lemon wedges. The pita crisps can be kept in an airtight container for 1 - 2 days.
Baked Potato Skins with Smoked Salmon and Dill
8 small baking potatoes, about 200g each
2 Tbsp extra virgin olive oil
salt and pepper
1 Tbsp (20g) butter
125g smoked salmon
1 Tbsp lemon juice
160g unflavoured Greek-style yoghurt
1 Tbsp capers, drained and chopped
2 Tbsp chopped, fresh dill
small sprigs of fresh dill to garnish
1. Preheat the oven to 200°C. Scrub the potatoes and dry them with a paper towel. Thread them onto metal skewers - this helps them cook quicker. Brush the skins of the potatoes with 1 Tbsp of the oil, then sprinkle with a little salt. Arrange on a baking tray and bake for 1 - 1 1/4 hours, or until tender.
2. Remove the potatoes from the skewers and cut them in half lengthways. Scoop out the flesh leaving a layer of potato next to the skin about 1 cm thick. (Keep the scooped out flesh for fish cakes, mash or a savoury topping on a pie). Cut each piece in half lengthways again, and place flesh side up on a large baking tray.
3. Melt the butter with the remaining oil and season with salt and pepper to taste. Lightly brush this mixture over the flesh side of the potato skins. Return to the oven and bake for a further 12 - 15 minutes, or until golden and crisp.
4. Meanwhile, cut the smoked salmon into fine strips and sprinkle with the lemon juice. Mix together the yoghurt, capers and chopped dill in a bowl, and stir in the salmon.
5. Allow the potato skins to cool for 1 - 2 minutes, then top each with a little of the salmon and yoghurt mixture. Garnish each piece with a small sprig of dill, and serve while the potato skins are still warm.
Note:- If time is limited, boil the potatoes for 10 minutes before putting them in the oven. Tuna, which has been well drained, can be used instead of the salmon, but the smokey taste of the salmon is really delicious. This also make a delicious starter.
Potato and Zucchini Tortilla
600g waxy potatoes, peeled and cut into 1 cm cubes
2 Tbsp extra virgin olive oil
1 red onion, finely chopped
1 zucchini, about 150g, grated
2 slices, rindless, lean back bacon, chopped
2 Tbsp chopped parsley
1. Add the potato cubes to a saucepan of boiling water, bring back to the boil, then reduce heat slightly and cook for 3 minutes - drain.
2. Heat the oil in a heavy-based non-stick frying pan that is about 25 cm in diameter. Add the potatoes, onion, zucchini and bacon, and cook over a moderate heat for 10 minutes, turning and stirring from time to time, until the potatoes are tender and lightly golden.
3. Preheat the grill to high. In a bowl, beat the eggs with 1 Tbsp cold water. Add the parsley and pepper to taste. Pour the egg mixture over the vegetables in the frying pan and cook for 3 - 4 minutes, or until the egg has set on the base, lifting the edges to allow the uncooked egg mixture to run onto the pan.
4. When there is just a little uncooked egg on the top, place the pan under the grill and cook for a further 2 minutes to set the egg on top. Slide the tortilla out onto a plate or board and allow to cool for 2 - 3 minutes. Cut into small wedges or other shapes and serve warm, or leave to cool completely, before cutting and serving.
Hot and Spicy Tuna Rolls
4 large, rounded crusty white bread rolls, about 10 cm across and 100g each
2 Tbsp sour cream
2 Tbsp mayonnaise
1 tsp hot or medium chilli sauce
2 tsp lime juice
1 can tuna in water, about 200g, drained
1 can corn, about 200g, drained
1 can red kidney beans, about 200g, drained and rinsed
1/2 green pepper, seeded and diced
2 Tbsp chopped, fresh coriander
salt and pepper
1. Preheat the oven to 180°C. Slice the tops off the bread rolls and set aside. Scoop out most of the soft interior leaving a 'shell' about 1 cm thick. Place the hollowed-out rolls on one side with the bread lids.
2. Make the scooped out bread into crumbs, either with your fingers or a food processor. Spread 85g of the crumbs on a baking tray and toast them in the oven for 10 minutes or until the are dry and crisp. Remove from the oven and set aside. Leave the oven on.
3. Mix together the sour cream, mayonnaise, chilli sauce and lime juice. Add the tuna, corn, red kidney beans, pepper, coriander and dried breadcrumbs. Season with salt and pepper to taste. Mix together, taking care not to break up the chunks of tuna too much.
4. Spoon the tuna mixture into the hollow bread rolls and replace the lids. Set on the baking tray and cover loosely with foil. Bake for 5 minutes, then remove the foil and bake for a further 5 minutes, to crisp the bread crust. The filling should be warm, but not bubbling. Serve immediately.
Mushroom and Thyme Toasts
2 stalks celery, finely chopped
15g finely chopped parsley
good pinch of cayenne pepper
500g chestnut mushrooms (if not available, use white button)
1 clove garlic, crushed
2 Tbsp chopped fresh thyme
2 Tbsp crème fraiche
1 tsp lemon juice
salt and pepper
8 thick slices cut from a small loaf of mixed seed bread, about 400g in total
1. Put the ricotta, celery, parsley and cayenne pepper in a bowl and mix well together. Set aside in a cool place until needed. Preheat the frill to high.
2. Leave any small mushrooms whole, and halve larger ones. Place them in a large, heave frying pan, preferably non-stick, and add the garlic, thyme, crème fraiche and a tsp water. Cover and cook gently for 3 - 4 minutes, or until the mushrooms are just tender and have given up their juices. Add the lemon juice and salt and pepper to taste.
3. While the mushrooms are cooking, toast the bread slices on both sides under the grill. While still warm, spread one side of each piece of toast with some of the ricotta mixture, then cut in half.
4. Arrange the toasts on individual serving plates. Spoon the hot mushroom mixture over the toasts and serve immediately.
Cheese and Onion Rarebit
100ml low-fat milk
1/2 tsp mustard powder
125g grated, mature cheddar cheese
40g fresh wholemeal bread crumbs
4 thick sliced wholemeal bread, about 50g each
1 small onion, very thinly sliced
1. Preheat the grill to high. Put the milk, mustard powder and cheese in a small heavy-based saucepan and stir over a gentle heat until the cheese has melted and the mixture is smooth. Remove the pan from the heat and stir in the breadcrumbs. Cool for 3 - 4 minutes, stirring occasionally, until thickened to a spreading consistency.
2. Meanwhile, arrange the slices of bread on a baking tray and toast on both sides under the grill.
3. While the bread is toasting, make a delicious salad to serve with the rarebit.
4. When the bread is toasted top it with slices of onion, then spoon over the cheese mixture, spreading it out to cover the toast completely. Return to the grill and cook for 2 - 3 minutes, or until the cheese mixture is golden brown and bubbling. Serve the rarebits with your salad for a delicious light lunch.
Spiced Couscous Tomatoes
8 large tomatoes, about 170g each
salt and pepper
1 1/2 Tbsp extra virgin olive oil
60g flaked almonds
1 small eggplant, about 170g, cut into 1 cm dice
1 tsp ground coriander
1/2 tsp ground cumin
pinch of ground cinnamon
1 cup boiling vegetable stock
2 Tbsp chopped, fresh mint
60g dried apricots, chopped
1 tsp harissa sauce (red pepper sauce)
1. Cut the tops off the tomatoes and scoop out the insides using a teaspoon. Place the hollowed out tomatoes and cut off tops on one side. Put the seeds and scooped out flesh in a sieve set over a small jug or bowl and press with the back of a spoon to extract the juices, you will need about 4 Tbsp. Leave the jug or bowl of juice on one side and discard the seeds and flesh.
2. Sprinkle a little salt over the insides of the tomato shells and place the upsides down on a plate covered with paper towel and leave to drain while making the filling.
3. Heat 2 tsp of the oil in a non-stick saucepan. Add the flaked almonds and cook over a low heat for 2 - 3 minutes, or until golden brown. Remove from the pan with a slotted spoon and set aside.
4. Add the remaining oil to the saucepan. Stir in the eggplant and cook for 5 minutes, turning frequently, until browned and tender. Stir in the coriander, cumin and cinnamon and cook for a further few seconds, stirring constantly.
5. Pour in the stock and bring to a rapid boil, then add the couscous in a steady stream, stirring constantly. Remove from the heat, cover and leave to stand for 5 minutes.
6. Uncover the pan, return to a low heat and cook for 2 - 3 minutes, stirring with a fork to separate the couscous grains and fluff them up. Stir in the toasted almonds, mint and dried apricots.
7. Add the harissa sauce to the reserved tomato juices and stir to mix, then pour over the couscous. Season with pepper to taste and mix well. Spoon the couscous mixture into the tomato shells, replace the tops and serve.
Mushroom and Herb Omelette
2 large eggs
1 tsp chopped fresh chervil
1 tsp chopped fresh tarragon
1 tsp chopped fresh chives
salt and pepper
55g mushrooms, sliced
1 clove garlic, crushed
1 Tbsp butter
1. Crack the eggs into a bowl, then add the chervil, tarragon and chives, 1 Tbsp water and salt and pepper to taste. Whisk just enough to break up the eggs but not too much or you will spoil the omelettes texture. Set to one side while preparing the mushrooms.
2. Heat an 18 cm omelette pan or non-stick frying pan. Add the mushrooms and garlic and cook gently for 3 - 4 minutes, or until the mushrooms have softened and released their juices. Increase the heat a little and continue cooking for a further 1 minute, or until he mushroom juices have evaporated. Tip the mushrooms into a small bowl and set aside. Wipe the pan clean with paper towel.
3. Heat the pan over a high heat for a few seconds until hot. Add the butter and melt it, tilting the pan to coat the bottom. Pour in the egg and herb mixture. Cook for about 1 minute, stirring gently with a wooden spatula and pulling the cooked egg from the edge towards the centre to let the liquid egg flow into the pan.
4. When the omelette holds together, stop stirring and cook for a further 30 seconds, or until the underside is golden brown. The top surface should be just setting.
5. Scatter the mushrooms along the middle of the omelette. Using a spatula, fold an outside third of the omelette into the centre, covering the mushrooms, then fold the opposite third over that. Quickly slide the folded omelette onto a warmed serving plate and serve immediately.
Home-Style Potato Cakes with Baked Tomatoes
1 kg baking (floury) potatoes, scrubbed
1 large leek, white part only, about 225g, sliced
2 Tbsp low-fat milk
2 tsp wholegrain mustard
3/4 cup grated mature cheddar
20g chopped flat-leaf parsley
1 Tbsp chopped fresh thyme
plain flour for shaping
1 egg, beaten
1 cup fresh wholemeal breadcrumbs
4 large tomatoes, halved
2 Tbsp garlic-flavoured olive oil
fresh flat-leaf parsley to serve
1. Cut any large potatoes in halves or quarters. Bring a large saucepan of water to the boil and add the potatoes. Bring back to the boil, then reduce the heat and cook for 15 minutes, or until tender. Add the leek to the pan for the last 5 minutes of the cooking time.
2. Drain the vegetables thoroughly, then spread them out on a tray and leave them to cool. Preheat the oven to 220°C.
3. When the potatoes are cool enough to handle, peel them and put in a large bowl with the leek. Crush the potatoes with a fork. Add the milk, mustard, cheese, parsley and thyme and mix well together.
4. Divide the mixture into 8 portions. Shape each into a rough ball, then press on a floured surface into a flat cake about 9 cm across and 3 cm thick.
5. Set the potato cakes on a clean tray or platter. Brush with the beaten egg and sprinkle over half the breadcrumbs. Turn the potato cakes over and coat the other sides with egg and breadcrumbs. Transfer the cakes to a lightly greases, non-stick baking tray and bake for 15 minutes.
6. Meanwhile, place the tomatoes in an ovenproof dish, cut side up. Brush with the garlic oil and sprinkle over any remaining breadcrumbs.
7. Turn the potato cakes over carefully with a spatula or palette knife. Put the tomatoes into the oven with the potato cakes and bake for a further 10 minutes, or until the potato cakes are golden, then serve with a sprinkling of parsley.
Cheese and Watercress Soufflé
1 tsp butter
2 Tbsp freshly grated parmesan
2 Tbsp dried breadcrumbs
300ml low-fat milk
4 eggs, separated
90g watercress, trimmed and finely chopped
1 Tbsp wholegrain mustard
90g grated gruyere
salt and pepper
1. Preheat the oven to 200°C. Lightly butter the inside of a 1.5 litre soufflé dish. Mix together the parmesan and breadcrumbs and sprinkle half of this mixture over the bottom and sides of the dish, turning and tilting to coat evenly. Set aside.
2. Mix the cornflour with a little of the milk to make a smooth paste. Heat the rest of the milk until almost boiling, then pour over the cornflour mixture, stirring constantly. Return to the pan and stir over a moderate heat until the sauce thickens and is smooth.
3. Remove from the heat and add the egg yolks, beating them thoroughly into the sauce. Stir in the chopped watercress, mustard, gruyere and salt and pepper to taste.
4. In a clean, dry bowl, whisk the egg whites until they hold soft peaks. Fold 1/4 of the whites into the sauce mixture to lighten it, then gently fold in the rest of the whites.
5. Spoon the mixture into the prepared soufflé dish and sprinkle the top with the remaining parmesan and breadcrumb mixture. Bake the soufflé for 30 - 35 minutes, or until well risen and golden brown. Serve immediately.
With thanks to Crossing Superspar in Nelspruit.
You can subscribe to their newsletter by clicking here
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 R900 in commission in February, every little bit helps. It takes some time, but it will happen eventually. Remember to upgrade to start participating 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
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?
My Super Duper Recipe CD
I have just added 37 very old digitally scanned (you see the actual pages of the book) recipe books to the CD, at no extra cost. Here is your chance to have a really unique recipe book collection.
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 foldernow also a folder with the very old books, over 130 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.
Pricing: The CD costs R120 registered postage included (R150 for next day Speed Services delivery in SA). Once I mail the CD I will email you the post office tracking number
Paypal orders also accepted at US$20 per CD overseas postage included. My Paypal email addy is email@example.com
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!
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
A List of the very old digitally scanned recipe eBooks.
A Calendar of Dinners with 615 recipes - 1922
A Dozen dainty recipes for preparing wartime canned meats - 1920
A Home Guide - or a book by 500 ladies - 1877
Aunt Carolines Dixieland Recipes - 1922
A Practical Dictionary of Cookery - 1200 tested recipes - 1898
Best recipes for baking - pre 1908
Buckeye Cookery and Practical Housekeeping - 1877
Burke's Complete Cocktail and tasty bite recipes - 1936
Catering for special occasions with menus and recipes - 1911
Diabetic Cookery - recipes and menus - 1917
Fifty Choice Recipes for Spanish and Mexican Dishes - 1905
Fifty valuable and delicious recipes made with corn meal - 1917
Heart of the Wheat - a book of recipes - 1910
Hospitality - recipes and enteertainment hints for all occasions - 1922
Hotel Management - quantity food recipes
Household hints and recipes - 1877
Ice Cream - practical recipes for making ice cream - 1886
Information for everybody - 1859
Jane Hamiltons Recipes - 1909
Just the thing - dainty dishes at small cost - 1899
Larger cookery book of extra recipes - 1891
Leather Manufacture - 1891
Light entertaining - a book of dainty recipes for special occasions - 1910
On Uncle Sam's Water Wagon - 500 recipes for delicious drinks that can be made at home - 1919
Our candy recipes - 1919
Practical Household Cookery - 1000 recipes - 1891
Preserves and Pickles - 1912
Recipes - dainties, salads and clever hints - 1919
Recipes for the preserving of fruit vegetables and meat - 1908
The Candy Maker's Guide - 1896
The Housekeeper's Friend - 1897
The Hygenic Cookbook - 1881
Tried and Tested Recipes - 1921
Two Hundred and Seventy Five Wartime Recipes - 1918
Two hundred recipes for cooking in casseroles - 1914
Two hundred recipes for making desserts - 1912
War Time Cookery - 1917
Wheatless Recipes - 1918
Wrinkles and Recipes, including farming and household hints - 1877
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
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
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
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.
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
Biltong in Australia?
It's not only the South African immigrants to Australia who are fond of
biltong. More-and-more Australians are finding that biltong made with
South African spices is so much tastier than the simple dried-meat product
they call jerky. That's created a local market for South African spices,
and an opportunity for a Brisbane-based business called Biltongspice.
Biltongspice now supplies a wide range of traditional and new spice products ideal for making biltong, jerky, droewors, boerewors and similar meat products. Their products include the Freddy Hirsch, Meister, Crown National, Aromat and Marina ranges, together with accessories such as biltong machines and biltong cutters. They also carry the top quality Protea biltong and droewors products, and ship locally throughout Australia. See their website www.biltongspice.com.au
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