Number 205

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September 30th, 2012



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Greetings everyone!  And a special welcome to all the new subscribers!  Why not ask your email contacts if they don't want to subscribe as well?

We have just come back from a lovely long weekend in Kruger National Park. The animals were a bit scarce except for herds of buffalo and elephant but we saw no big cats. But it's always nice and relaxing to go to Kruger and we enjoyed every moment there.

The freebie this time is an eBook with Dessert recipes and in the recipe section you will find a mixed bunch of recipes.

So scroll down and enjoy!

Just to let everyone know that I reserve the right to use anything that arrives in my email inbox either on my website or in my newsletter, unless it clearly states that I am not allowed to do so.

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Recipes for Africa

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I started a Photo Blog, click here to view it. I update it as often as possible.

South African Folk-lore tales

In South Africa we love the outdoors and camping and a very special time is sitting around the campfire in the evenings and telling stories. I recently came upon a book titled Outa Karel's Stories. Over the next few letters I will be featuring tales from this book which was published in 1914 and written by Sannie Metelerkamp. I will start off with the foreword and introduction before getting to the actual stories.


Last week I gave the foreword and introduction, here is the first story:

How Jakhals Fed OomLeeuw.
“One day in the early morning, before any people were awake, Jakhals was prowling
round and prowling round, looking for something to eat. Jakhals is not fond of
hunting for himself. Oh, no! he likes to wait till the hunt is over, so that he can share
in the feast without having had any of the work. He had just dragged himself quietly
to the top of a kopje—so, my baasjes, so—with his stomach close to the ground, and
his ears moving backwards and forwards”—Outa’s little hands, on either side of the
kopdoek, suited the action to the word—“to hear the least sound. Then he looked

here, he looked there, he looked all around, and yes, truly! whom do you think he saw
in the kloof below? No other than OomLeeuw himself, clawing a nice big hamel he
had just killed—a Boer hamel, baasjes, with a beautiful fat tail. Oh yes, OomLeeuw
had picked out a good one.
“‘Arré!’ thought Jakhals, ‘this is luck,’ and he sat still for a minute, wondering how
he could get some of the nice meat for himself. He soon made a plan. A white thing
fluttered in a little bush near him. It was a piece of paper. He picked it up and folded
it—so—and so—and so—” the crooked fingers were very busy—“till it looked like a
letter. Then he ran down the kopje in a great hurry and called out, ‘Good morning,
“‘Morning, Neef.’
“‘I see Oom has killed a Boer hamel.’
“‘Yes, Neef, a big fat one.’
“‘Well, here is a letter from Tante,’ said Jakhals, giving the piece of paper to Leeuw.
‘As I was passing she asked me to give it to Oom.’
“Leeuw took it and turned it this way, that way. He held it far from him, he held it
close to his eyes, but he couldn’t make it out at all. See, baasjes, Leeuw was one of
the old-fashioned sort. He grew up before there were so many schools and good
teachers”—here Outa’s bright eyes winked and blinked flatteringly on Cousin Minnie
and her pupils—“he was not clever; he could not read. But he didn’t want anyone to
know it, so he said:
“‘Jakhals, Oom has forgotten his spectacles; you had better read it out.”
“‘Hm, hm, hm,’ said Jakhals, pretending to read. ‘Tante says Oom must kill a nice fat
Boer hamel and send it home at once by me. She and the children are hungry.’
“‘Well, that’s all right. Here is the very thing. Tante is not very well. The Jew
smouse’s donkey she ate the other day disagreed with her, so we must coax her a
little. I don’t want to say anything, but you know a vrouwmens is a dangerous thing
when she is in a temper. So you had better take this hamel to her at once, and then
you can have the offal for your trouble.”
“‘Thank you, noble Oom, King of Beasts,’ said Jakhals in a fawning voice, promising
himself at the same time that he would have something more than the offal. ‘How
fortunate am I, poor humble creature, to have the King for my uncle,’ and off he
trotted with the sheep.
“Leeuw prowled further up the kloof, waving his tail from side to side.” Had Outa
had a tail he would have wagged it, but, as he had not, his right arm was slowly
flourished to and fro to give point to his description. “Here comes a little Steenbokje
on its way to a veld dam for water. Ach! but it is pretty! It looks here, it looks there,
with its large soft eyes. One little front foot is in the air; now it is down; the other
goes up; down again. On it comes, slowly, slowly”—Outa’s hands, bunched up to
resemble the buck’s feet, illustrated each step, the children following his movements
with breathless interest. “Now it stops to listen.” Outa was rigid as he bent forward to
catch the least sound. Suddenly he started violently, and the children involuntarily did
the same. “Hark! what was that? What is coming? Ach! howSteenbokjeskriks and
shivers! A terrible form blocks the way! Great eyes—cruel eyes burn him with their
fire. Now he knows. It is LEEUW!—LEEUW who stands in the path! He growls and
glares at Steenbokje. Steenbokje cannot turn away. They stare at each other—so—
just so—” Outa glares at each fascinated child in turn. “Steenbokje cannot look away,
cannot move. He is stiff with fright. His blood is cold. His eyes are starting out of his
head. And then—voops!”—the listeners jump as Outa’s long arms suddenly swoop
towards them—“one spring and Leeuw is on him. Steenbokje blares—meh, meh,
meh—but it is no good. Leeuw tears him and claws him. Tip, tip, tip, the red blood
drips down; s-s-s-s-s, it runs out like a stream, and Leeuw licks it up. There lies pretty
littleSteenbokje, dead, dead.” Outa’s voice trails away faintly.

The children heave big sighs. Little Jan’s grey eyes are full of tears. The old native’s
graphic description has made them feel as though they had been watching round a
“Yes, baasjes, Leeuw killed Steenbokje there in the kloof. He tore the skin off—skr-rr-
r—and bit through the bones—skrnch, skrnch, skrnch—and ate little Steenbokje for
his breakfast. Then he went to the krantzes to sleep, for the day was coming and the
light began to hurt his eyes.
“When he awoke it was evening, and he felt refreshed and rather hungry. My baasjes
know a steenbokje is nothing for a meal for OomLeeuw. But before hunting again he
thought he would go home and see how Tante and the children were getting on, and
whether they had feasted well on the nice fat hamel.
“But, dear land! What did poor OomLeeuw find? The children crying, Tante
spluttering and scratching with rage, everything upside down, and not even the bones
of the hamel to be seen.
“‘Ohé!ohé! ohé!’ cried Tante. ‘The bad, wicked Jakhals! Ach, the low, veld dog!’
“‘But what is the matter?’ asked Leeuw. ‘Where is Jakhals?’
“‘Where is he? How should I know? He has run off with the nice fat hamel, and me—
yes, me, the King’s wife—has he beaten with the entrails! Ohé! ohé!’
“‘And boxed my ears!’ cried one of the cubs. ‘Wah! wah! wah!’
“‘And pinched my tail,’ roared the other. ‘Weh! weh! weh!’
“‘And left us nothing but the offal.Oh, the cunning, smooth-tongued vagabond!’
“And all three fell to weeping and wailing, while Leeuw roared aloud in his anger.
“‘Wait a bit, I’ll get him,’ he said. ‘Before the world wakes to-morrow he’ll see
who’s baas.’
“He waved his tail to and fro and stuck out his strong claws. His eyes glared like fire
in a dark kloof when there is no moon, and when he brulled it was very terrible to
hear—hoor-r-r-r-r, hoor-r-r-r-r,” and Outa gave vent to several deep, blood-curdling
“Very early the next morning, when only a little grey in the sky shewed that the night
was rolling round to the other side of the world, Leeuw took his strongest sjambok
and started off to look for Jakhals. He spied him at last on the top of a krantz sitting
by a fire with his wife and children.
“‘Ah! there you are, my fine fellow,’ he thought. ‘Well and happy are you? But wait,
I’ll soon show you!’
“He began at once to try and climb the krantz, but it was very steep and high, and so
smooth that there was nothing for him to hold to. Every time he got up a little way,
his claws just scratched along the hard rock and he came sailing down again. At last
he thought, ‘Well, as I can’t climb up, I’ll pretend to be nice and friendly, and then
perhapsJakhals will come down. I’ll ask him to go hunting with me.’”
Here Outa’s beady little eyes danced mischievously. “Baasjes know, the only way to
get the better of a schelm is to be schelm, too. When anyone cheats, you must cheat
more, or you will never be baas. Ach, yes! that is the only way.”
(Cousin Minnie would not disturb the course of the tale, but she mentally prescribed
and stored up for future use an antidote to this pagan and wordly-wise piece of advice
to her pupils.)
“So Leeuw stood at the foot of the krantz and called out quite friendly and kind,
‘Good morning, NeefJakhals.’
“‘Morning, Oom.’
“‘I thought you might like to go hunting with me, but I see you are busy.’
“At any other time Jakhals would have skipped with delight, for it was very seldom
he had the honour of such an invitation, but now he was blown up with conceit at
having cheated Oom and TanteLeeuw so nicely.
“‘Thank you, Oom, but I am not in want of meat just now. I’m busy grilling some
nice fat mutton chops for breakfast. Won’t you come and have some, too?’
“‘Certainly, with pleasure, but this krantz is so steep—how can I get up?’
“‘Ach!that’s quite easy, Oom. I’ll pull you up in an eye-wink. Here, vrouw, give me
a nice thick riem. That old rotten one that is nearly rubbed through,’ he said in a
whisper to his wife.
“So Mrs. Jakhals, who was as slim as her husband, brought the bad riem, and they set
to work to pull OomLeeuw up. ‘Hoo-ha!hoo-ha!’ they sang as they slowly hauled
“When he was about ten feet from the ground, Jakhals called out, ‘Arré!butOom is
heavy,’ and he pulled the riem this way and that way along the sharp edge of the
krantz”—Outa vigorously demonstrated—“till it broke right through and—kabloops!
—down fell OomLeeuw to the hard ground below.
“‘Oh! my goodness! What a terrible fall! I hope Oom is not hurt. How stupid can a
vrouwmens be! To give me an old riem when I called for the best! Now, here is a
strong one. Oom can try again.’
“So Leeuw tried again, and again, and again, many times over, but each time the rope
broke and each time his fall was greater, because Jakhals always pulled him up a little
higher, and a little higher. At last he called out:
“‘It’s very kind of you, Jakhals, but I must give it up.’
“‘Ach!but that’s a shame!’ said Jakhals, pretending to be sorry. ‘The carbonaatjes are
done to a turn, and the smell—allewereld! it’s fine! Shall I throw Oom down a piece
of the meat?’
“‘Yes please, Jakhals,’ said Leeuw eagerly, licking his lips. ‘I have a big hole inside
me and some carbonaatjes will fill it nicely.’
“Ach!mybaasjes, what did cunning Jakhals do? He carefully raked a red-hot stone
out of the fire and wrapped a big piece of fat round it. Then he peered over the edge
of the krantz and saw Leeuw waiting impatiently.
“‘Now Oom,’ he called, ‘open your mouth wide and I’ll drop this in. It’s such a nice
big one, I bet you won’t want another.’
“And when he said this, Jakhals chuckled, while Mrs. Jakhals and the little ones
doubled up with silent laughter at the great joke.
“‘Are you ready, Oom?’
“‘Grr-r-r-r-r!’ gurgledLeeuw. He had his mouth wide open to catch the carbonaatje,
and he would not speak for fear of missing it.
“Jakhals leaned over and took aim. Down fell the tit-bit and—sluk! sluk!—Leeuw
had swallowed it.
“And then, my baasjes, there arose such a roaring and raving and groaning as had not
been heard since the hills were made. The dassies crept along the rocky ledges far
above, and peeped timidly down; the circling eagles swooped nearer to find out the
cause; the meerkats and ant-bears, the porcupines and spring-hares snuggled further
into their holes; while the frightened springboks and elands fled swiftly over the plain
to seek safety in some other veld.
“Only wicked Jakhals and his family rejoiced. With their bushy tails waving and their
pointed ears standing up, they danced round the fire, holding hands and singing over
and over:
“‘Arré!who is stronger than the King of Beastland?
Arré! who sees further than the King of Birdland?
Who but thick-tailed Jakhals, but the Silver-maned One?
He, the small but sly one; he, the wise Planmaker.
King of Beasts would catch him; catch him, claw him, kill him!
Ha! ha! ha! would catch him! Ha! ha! ha! would kill him!
But he finds a way out; grills the fat-tailed hamel,
Feeds the King of Beastland with the juicy tit-bits;
Eats the fat-tailed hamel while the King lies dying;
Ha! ha! ha! lies dying! Ha! ha! ha! lies dead now!’”
Outa crooned the Jakhals’ triumph song in a weird monotone, and on the last words
his voice quavered out, leaving a momentary silence among the small folk.
Pietie blinked as though the firelight were too much for his eyes. Little Jan sighed
tumultuously. Willem cleared his throat.
“But how did Jakhals know that OomLeeuw was dead?” he asked suddenly.
“He peeped over the krantz every time between the dancing and singing—like this,
baasje, just like this.” Outa’s eyes, head and hands were at work. “The first time he
looked, he saw OomLeeuw rolling over and over; the next time Leeuw was
scratching, scratching at the rocky krantz; then he was digging into the ground with
his claws; then he was only blowing himself out—so—with long slow breaths; but
the last time he was lying quite still, and then Jakhals knew.”
“Oh! I didn’t want poor Steenbokje to die,” said little Jan. “He was such a pretty little
thing. Outa, this is not one of your nicest stories.”
“It’s all about killing,” said Pietie. “First Leeuw killed poor Steenbokje, who never
did him any harm, and then Jakhals killed OomLeeuw, who never did him any harm.
It was very cruel and wicked.”
“Ach yes, baasjes,” explained Outa, apologetically, “we don’t know why, but it is so.
Sometimes the good ones are killed and the bad ones grow fat. In this old world it
goes not always so’s it must go; it just go so’s it goes.”
“But,” persistedPietie, “you oughtn’t to have let Jakhals kill OomLeeuw. Oom
Leeuw was much stronger, so he ought to have killed naughty Jakhals.”
Outa’s eyes gleamed pityingly. These young things! What did they know of the ups
and downs of a hard world where the battle is not always to the strong, nor the race to
the swift?
“But, my baasje, Outa did not make up the story. He only put in little bits, like the
newspaper and the spectacles and the Jew smouse, that are things of to-day. But the
real story was made long, long ago, perhaps when baasje’s people went about in skins
like the RooiKafirs, and Outa’s people were still monkeys in the bushveld. It has
always been so, and it will always be so—in the story and in the old wicked world. It
is the head, my baasjes, the head,” he tapped his own, “and not the strong arms and
legs and teeth, that makes one animal master over another. Ach yes! if the Bushman’s
head had been the same as the white man’s, arré! what a fight there would have been
between them!”
And lost in the astonishing train of thought called up by this idea, he sat gazing out
before him with eyes which saw many strange things. Then, rousing himself, with a
quick change of voice and manner, “Ach! please, Nooi!” he said in a wheedling tone,
“a span of tobacco—just one little span for to-night and to-morrow.”

His mistress laughed indulgently, and, unhooking the bunch of keys from her belt,
handed them to Cousin Minnie. “The old sinner!” she said. “We all spoil him, and yet
who could begin to be strict with him now? Only a small piece, Minnie.”
“Thank you, thank you, my Nonnie,” said the old man, holding out both hands, and
receiving the coveted span as if it were something very precious. “That’s my young
lady! Nonnie can have Outa’s skeleton when he is dead. Yes, it will be a fine skeleton
forNonnie to send far across the blue water, where she sent the old long-dead
Bushman’s bones. Ach foei! all of him went into a little soap boxie—just to think of
it! a soap boxie!”
He started as a young coloured girl made her appearance. “O mijlieve! here is Lys
already. How the time goes when a person is with the baasjes and the noois! Night,
Baas; night, Nooi; night, Nonnie and little masters. Sleep well! Ach! the beautiful
family Van der Merwe!”
His thanks, farewells and flatteries grew fainter and fainter, and finally died away in
the distance, as his granddaughter led him away.

To be continued......

Here is a glossary for some of the Afrikaans words:

Awa-skin, skin slung across the back to carry babies in.
Askoekies, cakes baked in the ash.
Baas, master.
Baasje (pronounced Baasie), little master.
Babiaan, baboon.
Berg schilpad, mountain tortoise.
Biltong, strips of sun-dried meat.
Bolmakissie, head over heels.
Bossies, bushes.
Broer, brother.
Buchu, an aromatic veld herb.
Carbonaatje, grilled chop.
Dassie, rock-rabbit.
Eintje, an edible veld root.
Gezondheid! Your health!
Haasje, little hare.
Hamel, wether.
Jakhals draaie, tricky turns.
Kaross, skin rug.
Kierie, a thick stick.
Klein koning, little king.
Kneehaltered, hobbled.
Kopdoek, turban.
Kopje, hill.
Krantz, precipice.
Kraal, enclosure.
Lammervanger, eagle.
Leeuw, lion.
Maanhaar, mane.
Mensevreter, cannibal.
Neef, nephew.
Nooi, lady or mistress.
Nonnie, young lady, miss.
Oom, uncle.
Outa, old man, prefix to the name of old natives.
Pronk, show off.
Reijer, heron.
Riem, leathern thong.
Rustband, couch.
Sassaby or Sessebe, a South African antelope.
Schelm, rogue; sly.
Schilpad, tortoise.
Sjambok, whip of rhino or hippo hide.
Skraal windje, fine cutting wind.
Skrik, to be startled; also fright.
Slim, cunningly clever.
Smouse, pedlar.
Soopje, tot.
Taai, tough.
Tante, aunt.
Tarentaal, Guinea fowl.
Tover, toverij, witchcraft.
Vaabond, vagabond.
Vlakte, plain.
Voertsed, jumping aside suddenly and violently.
Volk, coloured farm labourers.
Volstruis, ostrich.
Vrouw, wife.
Vrouwmens, woman.
Zandkruiper, sand-crawler


1. Maybe... we were supposed to meet the wrong people before meeting the right one so that, when we finally meet the right person, we will know how to be grateful for that gift.

2. Maybe... when the door of happiness closes, another opens; but, often times, we look so long at the closed door that we don't even see the new one which has been opened for us.

3. Maybe... it is true that we don't know what we have until we lose it, but it is also true that we don't know what we have been missing until it arrives.

4. Maybe... the happiest of people don't necessarily have the best of everything; they just make the most of everything that comes along their way.

5. Maybe... the brightest future will always be based on a forgotten past; after all, you can't go on successfully in life until you let go of your past mistakes, failures and heartaches.

6. Maybe... you should dream what you want to dream; go where you want to go, be what you want to be, because you have only one life and one chance to do all the things you dream of, and want to do.

7. Maybe... there are moments in life when you miss someone -- a parent, a spouse, a friend, a child -- so much that you just want to pick them from your dreams and hug them for real, so that once they are around you appreciate them more.

8. Maybe... the best kind of friend is the kind you can sit on a porch and swing with, never say a word, and then walk away feeling like it was the best conversation you've ever had.

9. Maybe... you should always try to put yourself in others' shoes. If you feel that something could hurt you, it probably will hurt the other person, too.

10. Maybe... you should do something nice for someone every single day, even if it is simply to leave them alone.

11. Maybe... giving someone all your love is never an assurance that they will love you back. Don't expect love in return; just wait for it to grow in their heart; but, if it doesn't, be content that it grew in yours.

12. Maybe... happiness waits for all those who cry, all those who hurt, all those who have searched, and all those who have tried, for only they can appreciate the importance of all the people who have touched their lives.

13. Maybe... you shouldn't go for looks; they can deceive; don't go for wealth; even that fades away. Go for someone who makes you smile, because it takes only a smile to make a dark day seem bright. Find the one that makes your heart smile.

14. Maybe... you should hope for enough happiness to make you sweet, enough trials to make you strong, enough sorrow to keep you human, and enough hope to make you happy

15. Maybe... you should try to live your life to the fullest because when you were born, you were crying and everyone around you was smiling but when you die, you can be the one who is smiling and everyone around you crying.


My Satnav

I have a little Satnav
It sits there in my car
A Satnav is a driver's friend
It tells you where you are

I have a little Satnav
I've had it all my life
It does more than the normal one
My Satnav is my wife

It gives me full instructions
On exactly how to drive
"It's thirty miles an hour" it says
"And you're doing thirty five"

It tells me when to stop and start
And when to use the brake
And tells me that it's never ever
Safe to overtake

It tells me when a light is red
And when it goes to green
It seems to know instinctively
Just when to intervene

It lists the vehicles just in front
It lists those to the rear
And taking this into account
It specifies my gear

I'm sure no other driver
Has so helpful a device
For when we leave and lock the car
It still gives its advice

It fills me up with counselling
Each journey's pretty fraught
So why don't I exchange it
And get a quieter sort?

Ah well, you see, it cleans the house
Makes sure I'm properly fed
It washes all my shirts and things
And - keeps me warm in bed!

The Green Thing

Checking out at Tesco, the young cashier suggested to the older woman that she should bring her own grocery bags because plastic bags weren't good for the environment.

The woman apologised and explained, "We didn't have this green thing back in my earlier days."

The assistant responded, "That's our problem today. Your generation did not care enough to save our environment for future

She was right -- our generation didn't have the green thing in its day.

Back then, we returned milk bottles, soft drink bottles and beer bottles to the shop. The shop sent them back to the plant to be washed, sterilised and refilled, so it could use the same bottles over and over. So they really were recycled. But we didn't have the green thing back in our day.

We walked up stairs because we didn't have a lift or escalator in every store and office building. We walked to the grocers and didn't climb into a 200-horsepower machine every time we had to go two blocks. But she was right. We didn't have the green thing in our day.

Back then, we washed the baby's nappies because we didn't have the throw-away kind. We dried clothes on a line, not in an energy gobbling machine burning up 2000 watts -- wind and solar power really did dry our clothes back then. Kids got hand-me-down clothes from their brothers or sisters, not always brand-new clothing. But that young lady is right. We didn't have the green thing back in our day.

Back then, we had one TV or radio in the house -- not a TV in every room. And the TV had a small screen the size of a handkerchief not a screen the size of Yorkshire. In the kitchen, we blended and stirred by hand because we didn't have electric machines to do everything for us. When we packaged a fragile item to send in the post, we used wadded up old newspapers to cushion it, not Styrofoam or plastic bubble wrap. Back then, we didn't fire up an engine and burn petrol just to cut the lawn. We used a push mower that ran on human power. We exercised by working so we didn't need to go to a health club to run on treadmills that operate on electricity. But she's right. We didn't have the green thing back then.

When we were thirsty we drank from a tap instead of drinking from a plastic bottle of water shipped from the other side of the world. We refilled writing pens with ink instead of buying a new pen, and we replaced the blades in a razor instead of throwing away the whole razor when the blade got dull. But we didn't have the green thing back then.

Back then, people took the bus and kids rode their bikes to school or walked instead of turning their mums into a 24-hour taxi service. We had one electrical socket in a room, not an entire bank of sockets to power a dozen appliances. And we didn't need a computerized gadget to receive a signal beamed from satellites 2,000 miles out in space in order to find the nearest fish and chip shop.

But isn't it sad the current generation laments how wasteful we old folks were just because we didn't have the green thing back then?

Please forward this on to another selfish, grumpy old git who needs a lesson in conservation from a smartarse young person.

Remember: Don't make old people angry.
We don't like being old in the first place, so it doesn't take much to p... us off!!!


Andy Nix Photography

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.

South Africa's Tourist Highlights

Western Cape
Cape Town is undoubtedly one of the world's most beautiful cities. Its striking Table Mountain overlooks the city and one of the country's World Heritage Sites, Robben Island, lies about 12 kilometres off the mainland.

Used for centuries as a place to house unwanted people - prisoners of war, criminals, leprosy sufferers, mentally ill patients, a military base, apartheid prisoners, among them Nelson Mandela and Walter Sisulu - for many the island's associations are of isolation and inhumane treatment. Paradoxically, it's also a place of sanctuary for around 132 bird species, some of which are endangered. The African penguin, once close to extinction, breeds prolifically on the island. Around 23 species of mammals, including many types of buck, ostrich, lizards, geckos, snakes and tortoises, also live on the island.

Cape Town itself has much to offer: 150km of beaches, hikes and walks, windsurfing, paragliding, cycling, great restaurants, unique flora, and the winelands.

Established by the Dutch in 1652, the city is a reflection of the different cultures that settled below the mountain: European, Dutch and Malay. An active slave trade, with some 63 000 slaves imported from East Africa, Madagascar, India and Indonesia, has resulted in Cape Town's unique flavour.

The Western Cape was originally occupied by San hunter-gatherers, then the pastoral Khoikhoi, before Europeans made it their home.

Cape Town has many significant old buildings: the Castle of Good Hope, the country's oldest building, as well as the Old Town House, Palm Tree Mosque, Long Street Baths, the South African Mission Meeting House Museum, St George's Cathedral, the South African Museum, Koopmans-De Wet House, De Tuynhuys, the South African National Gallery, the Great Synagogue, and the Houses of Parliament.

The suburb of Bo-Kaap houses the Muslim community, in brightly coloured 19th century Dutch and Georgian terraces. It's a distinctive community, with its own Afrikaans dialect.

The District Six Museum tells of the lively coloured community that lived in the suburb, dismantled in the name of apartheid in the 1970s.

Other places of interest are the Victoria and Alfred Waterfront, the Gold of Africa Museum, and the Two Oceans Aquarium. The Kirstenbosch National Botanical Gardens in Newlands is the oldest and largest botanical garden in South Africa with over 22 000 indigenous plants. It attracts botanists and researchers from around the world.

The dramatic Table Mountain has been a beacon to ships for centuries. The Table Mountain National Park stretches from Signal Hill to Cape Point and includes the seas and coastline of the peninsula. There are 1 400 species of flora on the mountain, and fauna includes baboons, dassies or hyraxes, Himalayan tahrs and porcupines. The mountain is crisscrossed with hiking trails. It is one of the country's natural World Heritage Sites.

Constantia was Cape Town's oldest wine farm, started by Simon van der Stel in 1685. These days it consists of four wine estates: Groot Constantia, Klein Constantia, Steenberg and Buitenverwachting.

Muizenberg, St James, Kalk Bay, Fish Hoek and Simon's Town are quaint villages dotted along False Bay, south of the city.

Chapman's Peak Drive hugs the spectacular coastline until Cape Point and the Cape of Good Hope Nature Reserve, around 60km from the city centre. Some 2 256 species of fynbos are to be found in the reserve. Cape Point is not the most southerly point of Africa - Cape Agulhas, some 300km south of Cape Town, is where the Indian and the Atlantic oceans meet.

One of the Western Cape’s biggest attractions is the winelands, with over a dozen wine routes and hundreds of estates, extending to the Karoo and into the Northern Cape. The wine regions closest to Cape Town are those surrounding Stellenbosch, Paarl, Franschhoek and Somerset West. Sweeping mountains, Cape Dutch architecture and green valleys characterise the towns and their surrounds.

Other great Western Cape attractions include the hot springs in Montagu, the ostriches in Oudtshoorn, the nearby Cango Caves, Prince Albert and the Swartberg Pass, the extremely isolated valley of The Hell, the Karoo National Park, whale watching at Hermanus, the fishing village of Arniston, and the many charming towns of the Little Karoo.

The Garden Route, billed as "South Africa's paradise", stretches 200km from Mossel Bay to the Storms River Mouth. The area was once a vast African forest, the remnants of which can be found around Knysna and in the Tsitsikamma National Park at the Storms River Mouth.

It was at Mossel Bay in 1488 that the first Portuguese sailors, captained by Bartolomeu Dias, set foot on South African soil. The ancient Post Office Tree, where for centuries mariners left messages for passing ships, still stands in the town.

Knysna has a unique beauty. Although the coastal town lacks beaches it is a beautiful place, with a vast lagoon gated to the ocean by steep promontories known as the Heads, a surrounding natural forest and local game reserve. It’s a charming and trendy town, offering coffee shops, craft galleries, street traders and oyster restaurants - and a spectacularly indulgent annual oyster festival. The town’s forest, formerly a magnificent woodland and home to Khoi clans and herds of elephants, is still lovely, with tall indigenous trees set among streams flowing to the sea.

On the eastern edge of the Garden Route is the Tsitsikamma National Park, a place of forest, fynbos, rivers and the Storms River Mouth, a five-kilometre estuary stretching into spectacularly wild ocean. The park conserves inter-tidal life, reef and deep-sea fish, including dolphins and porpoises, and a red data species of bird, the African black oystercatcher.

The Storm's River Mouth is also the starting point for South Africa's most popular hiking route, the Otter Trail.

For adrenalin freaks, a highlight of the region is the Bloukrans River bridge, which offers one of the highest professionally supervised bungee jumps in the world - a long and fast 216-metre drop.

The west coast of the Cape contains the West Coast National Park, just inland from the secluded harbour of Saldanha Bay. Thousands of seabirds roost on sheltered islands, pristine beaches stretch endlessly and salt marshes are home to vast concentrations of migrant waders. Up to 4 000 wild flowers can be seen in the park and surrounding areas.

Other small harbour towns are Langebaan, Lambert's Bay, Paternoster and St Helena Bay, where Vasco da Gama first set foot on the country's shores.


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Words to live by 

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Afrikaans Newsletter

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Smile a While

The National Poetry Contest had come down to two semi-finalists :
A Yale graduate, and an Irish hunter. They were given a single  word, then allowed two minutes to come up with a poem that contained the  word..

The word they were given was ' TIMBUKTU ' 

The Yale graduate steps up to the microphone and said :
The crowd went crazy! No way could the Irishman top that, they  thought.
The Irish hunter calmly made his way to the microphone and recited his poem :
The Irishman won hands down !

TEACHER: Why are you late?
STUDENT: Class started before I got here.
TEACHER: Maria, go to the map and find North America .
MARIA: Here it is.
TEACHER: Correct. Now class, who discovered America ?
CLASS: Maria.
TEACHER: John, why are you doing your math multiplication on the floor?
JOHN: You told me to do it without using tables.
TEACHER: Glenn, how do you spell 'crocodile?'
TEACHER: No, that's wrong
GLENN: Maybe it is wrong, but you asked me how I spell it.
(I Love this child)
TEACHER: Donald, what is the chemical formula for water?
TEACHER: What are you talking about?
DONALD: Yesterday you said it's H to O.
TEACHER: Winnie, name one important thing we have today that we didn't have
ten years ago.
TEACHER: Glen, why do you always get so dirty?
GLEN: Well, I'm a lot closer to the ground than you are.
TEACHER: Millie, give me a sentence starting with ' I. '
MILLIE: I is..
TEACHER: No, Millie...... Always say, 'I am.'
MILLIE: All right... 'I am the ninth letter of the alphabet.'
TEACHER: George Washington not only chopped down his father's cherry tree,
but also admitted it. Now, Louie, do you know why his father didn't punish
LOUIS: Because George still had the axe in his hand.....
TEACHER: Now, Simon , tell me frankly, do you say prayers before eating?
SIMON: No sir, I don't have to, my Mom is a good cook.
TEACHER: Clyde , your composition on 'My Dog' is exactly the same as your
brother's.. Did you copy his?
CLYDE : No, sir. It's the same dog.
(I want to adopt this kid!!!)
TEACHER: Harold, what do you call a person who keeps on talking when people
are no longer interested?
HAROLD: A teacher 

Two young businessmen in Florida were sitting down for a break in their   soon-to-be new store in the shopping mall. As yet the store wasn't ready   with only a few shelves and display racks set up.
One said to the other "I'll bet that any minute now some senior   is going to walk by put his face to the window and ask what   we're selling."
Sure enough just a moment later a curious senior gentleman walked   up to the window looked around intensely and rapped on the glass then in a   loud voice asked "What are you selling here?"
One of the men replied sarcastically "We're selling ass-holes."
Without skipping a beat the old timer said "You must be doing well.  Only two left."
Seniors -- don't mess with them. They didn't get old by being stupid!

In a church in Bronkhorstspruit one Sunday morning a preacher said, "Anyone with 'special needs' who wants to be prayed over, please come forward to the front of the altar."
With that, Dietmus got in line and when it was his turn the Preacher asked, "Dietmus, what do you want me to pray about for you?"
Dietmus replied, "Preacher, I need you to pray for help with my hearing."
The preacher put one finger of one hand in Ditmus's ear, placed his other hand on top of Ditmus's head, and then prayed and prayed and the whole congregation joined in with much enthusiasm.
After a few minutes, the preacher removed his hands, stood back and asked,
"Dietmus how is your hearing now?"
Dietmusanswered, "I don't know. My hearing is onlynext Thursday."

Sean was the pastor of a Church of England parish on the Northern Ireland / Southern Ireland border and Patrick was the priest in the Roman Catholic Church across the road.
One day they were seen together, erecting a sign into the ground, which said:
As a car sped past them, the driver leaned out his window and yelled, "Leave people alone, you Oirish religious nutters! We don't need your lectures."
From the next curve they heard screeching tyres and a big splash.
Shaking his head, Rev. Patrick said "Dat's da terd one dis mornin'."
"Yaa," Pastor Sean agreed, then asks, "Do yatink maybe da sign should just say, 'Bridge Out?'"

Several men are in the locker room of a golf club.. A mobile phone on a bench rings and a man engages the hands free
speaker function and begins to talk. Everyone else in the room stops to listen.
MAN: 'Hello'
WOMAN: 'Honey, it's me. Are you at the club?'
MAN: 'Yes'
WOMAN: 'I am at the shops now and found this beautiful leather coat. It's only £2, 000. Is it OK if I buy it?'
MAN: 'Sure, go ahead if you like it that much.'
WOMAN: 'I also stopped by the Lexus dealership and saw the new Models. I Saw one I really liked.'
MAN: 'How much?'
WOMAN: ' £ 66,000'
MAN: 'OK, but for that price I want it with all the options.'
WOMAN: 'Great! Oh, and one more thing...the house I wanted last year is Back on the market. They're asking £ 980,000'
MAN: 'Well, then go ahead and give them an offer of £ 900,000. They will Probably take it. If not, we can go the extra 80 thousand if it's really A pretty good deal.'
WOMAN: 'OK. I'll see you later! I love you so much!'
MAN: 'Bye! I love you, too.'
The man hangs up. The other men in the locker room are staring at him in Astonishment, mouths agape.
He turns and asks: 'Anyone know who this phone belongs to?'

An old Doberman starts chasing rabbits and before long, discovers that he's lost. Wandering about, he notices a panther heading rapidly in his direction with the intention of having lunch.
The old Doberman thinks, "Oh, oh! I'm in deep s*%^now!"
Noticing some bones on the ground close by, he immediately settles down to chew on the bones with his back to the approaching cat. Just as the panther is about to leap, the old Doberman exclaims loudly,
"Boy, that was one delicious panther! I wonder, if there are any more around here?"
Hearing this, the young panther halts his attack in mid-strike, a look of terror comes over him and he slinks away into the trees.
"Whew!," says the panther, "That was close! That old Doberman nearly had me!"
Meanwhile, a squirrel who had been watching the whole scene from a nearby tree, figures he can put this knowledge to good use and trade it for protection from the panther. So, off he goes.
The squirrel soon catches up with the panther, spills the beans and strikes a deal for himself with the panther.
The young panther is furious at being made a fool of and says, "Here, squirrel, hop on my back and see what's going to happen to that conniving canine!"
Now, the old Doberman sees the panther coming with the squirrel on his back and thinks, "What am I going to do now?," but instead of running, the dog sits down with his back to his attackers, pretending he hasn't seen them yet, and just when they get close enough to hear, the old Doberman says .......
"Where's that squirrel? I sent him off an hour ago to bring me another panther!"

Moral of this story...

Don't mess with the old dogs... Age and skill will always overcome youth and treachery!
Bull S*$% and brilliance only come with age and experience.

After 35 years of marriage, a husband and wife came for counseling.
When asked what the problem was, the wife went into a tirade listing every problem they had ever had in the years they had been married. On and on and on: neglect, lack of intimacy, emptiness, loneliness, feeling unloved and unlovable; an entire laundry list of unmet needs she had endured.
Finally, after allowing this for a sufficient length of time, the therapist got up, walked around the desk and after asking the wife to stand, he embraced and kissed her long and passionately as her husband watched - with a raised eyebrow.
The woman shut up and quietly sat down as though in a daze. The therapist turned to the husband and said, "This is what your wife needs at least 3 times a week. Can you do this?"
"Well, I can drop her off here on Mondays and Wednesdays, but on Fridays, I fish."


The Wild Side - A selection of my photos

Here is a photo with a positive message. I took it during our recent trip to Kruger Park. Its a white mushroom growing out of a heap of elephant dung. The message? Out of every bad situation something good can come, just be positive!

Zimbabwe update

For the latest on happenings in Zimbabwe, go to:  and subscribe to their newsletter, a really good source of current information

Cathy Buckle is writing from Zimbabwe, her letter is below.

Dear Family and Friends,

It’s red in Zimbabwe at the moment, all shades of cool, warm and hot red. A fortnight earlier than last year the Musasa trees have thrown off all their old dusty leaves and announced spring. In a perfect artists palette the colours of the new leaves range from a soft delicate pink to shimmering orange, hot crimson and deep earthy red.

Underfoot is a carpet of Musasa pods, curled, split, furry inside with little shiny circles where the seeds lay before being ejected far and wide. Spring doesn’t come quietly in Zimbabwe, our days filled with the explosions of cracking pods and shiny brown seeds rattling on roofs and pinging against windows. The not so nice red also filling our lives at the moment are the clouds of red dust that lift up, rearrange themselves and then settle on everything below. No sooner do you wipe off one layer than another one settles. Then there are the blood red sunsets which announce the end of almost every day at this time of year. Not long before reaching the horizon and as it sinks through the dust and ash of countless uncontrolled fires, the sun suddenly turns bright red. You don’t have long to watch it, less than ten minutes, before its gone leaving a sky streaked with pink and orange and gold. 

Watching a blood red sunset this week I was struck by the commonest sight at this time of year which tells so much about life in Zimbabwe.

Its taken less than a decade of turning a blind eye by an urban municipality for a fragile and delicate wetland to be unashamedly taken over by a couple of dozen people. Unchecked and uncontrolled, anyone who feels like it has apportioned themselves little plots all over the wetland. Every year the trees and shrubs decrease and retreat as places are cleared for cultivation. In the last four years while town authorities have squabbled over politics and jostled for position, the last of the precious indigenous herbs, sedges and water purifying plants have been eradicated from the wetland. Gone too because their habitat was destroyed are the countless birds, insects, reptiles and mammals that make up the particularly special diversity of wetlands. Nature’s own unique water storage and purification system has been replaced with strips and squares of kitchen gardens.

Here everyone does their own thing. One woman has dug two shallow wells from which she waters a few lines of green vegetables. Another has scooped out a waterhole where she does laundry for herself and others, the soapy scum draining into the ground, seeping into what’s left of the stream. Others have chopped down decades old Musasa trees and planted sugar cane in their place. Every day fires are started and left to burn, consuming everything in their path, exposing yet more land 

In front of a deep red Musasa tree and with a blood red sun setting behind him, I watched a man bent over his hoe, turning the soil in a newly exposed square on the outer edges of the wetland. As the sun dropped into one horizon, a spectacular full moon rose on the other, so big and so close you felt if you reached out you could touch it. In the same week that the first man to walk on the moon died, another man toiled in the dust beneath it, hardly seeming to notice the splendour around him or even realising the damage he was doing. The tragic irony is that while fragile urban wetlands are being destroyed, the country continues to import 80% of its food needs and all along the country’s highways mile after endless mile of seized farms stand underutilized, un-worked and derelict. 

The colour red has infected our politics this week too. A ‘deadlock’ has been declared over the draft constitution.

Mudslinging and insults fill the local media while SW Radio Africa broadcasts are being jammed again. For the thirteen year in a row, political fighting has reached fever pitch at the very time of year when every attention should be on the land: preparing fields, stocking up on inputs, getting ready for the rains and growing enough food to feed the country. Will we ever learn?
Until next time, thanks for reading,

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

Handy Home Hints

Healthy Vegetable Tips

Vegetables, and herbs bring exciting flavours and textures to our meals. They are packed with fibre and vitamins, all vital in a healthy diet. A vegetable-rich diet, leaves you feeling healthy and on top of the world.

Health Tips

Tomatoes provide vitamin C, an important nutrient for maintaining immunity and promoting healthy skin.

Celery provides potassium. In addition, it is a natural diuretic, helping to reduce both fluid and salt retention, and it is therefore an aid in treating high blood pressure.

Leeks are a useful source of several vitamins, including C and folate.

Asparagus is an excellent source of folate and it provides vitamin C and E as well as beta-carotene which is converted into vitamin A in the body. Asparagus also has a mild laxative effect.

Sugar snap peas provide good amounts of vitamin C and are a rich source of soluble fibre as they are eaten pods and all. This type of fibre helps to control levels of cholesterol and glucose in the blood.

Parsley has long been appreciated as a breath freshener, particularly when eaten raw with or after a dish containing garlic. Parsley is a good source of folate, iron and vitamin C.

Mushrooms contain the water soluble B vitamins B2, niacin and B6, all of which are important for the efficient metabolism of other nutrients. Mushrooms also contain copper, an essential component of many enzyme systems. Copper helps the body to absorb iron from food.

Green beans are a good source of fibre and they also provide valuable amounts of folate, a nutrient that is important before conception and in early pregnancy to ensure proper neural development of the baby.

Cabbage belong to a family of vegetables that contain a number of different phytochemicals that may help to protect against breast cancer. They are also a good source of vitamin C and among the richest vegetable sources of folate.

Eggplants are satisfyingly filling but low in kilojoules - 100g contains just 63kj. They are renowned for absorbing oil when fried, but roasting them in the oven keeps the fat content very low.

Zucchini, or marrow, is a useful source of vitamin B1 and B6.

Potatoes are a classic source of starchy carbohydrates for everyday meals. The preparation method makes a big difference to the amount of dietary fibre provided. New potatoes cooked in their skins offer 1/3 more fibre than peeled potatoes. Cooking potatoes in their skins also preserves the nutrients found just under the skin.

Broccoli is an excellent source of beta-carotene and vitamins C and E. It also provides B6, folate and niacin.

Fennel is thought to aid digestion and relieve wind. It also provides phytoestrogen and it is a good source of potassium.

Avocados are high in kilojoules, mainly from the monounsaturated fat they contain. This is the same type of fat that makes olive oil so highly recommended for the prevention of coronary heart disease. Avocados are also rich in vitamin E, and important anti-oxidant.

Spinach and watercress are high on the list of foods that assist in the fight against cancer. They are also full of calcium and carotenoids and contain good amounts of vitamin E and C and some B vitamins.

Both onions and garlic contain allicin, a phytochemical that has anti-fungal and antibiotic properties.

Cauliflower is a member of the brassica family of cruciferous vegetables. It contains sulphurous compounds thought to help protect against cancer. It also provides vitamin C and fibre.

Carrots are a valuable source of vitamin A in the form of beat-carotene, which gives them their vibrant orange colour. Unlike most vegetables, which are most nutritious when eaten raw, carrots have more nutritional value when cooked, because raw carrots have tough cell walls, the body can convert only about 25% of the beta-carotene present into vitamin A. Cooking breaks down the cell membrane in the carrots, making it easier for the body to absorb and convert the beta-carotene.

This South Africa - news headlines

Go to Source:
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

Tomato and Citrus Blush

1 ripe mango
500g tomatoes, peeled, halved and seeded
600g watermelon, peeled, seeded and cut into chunks
grated zest and juice of 1 orange and 1 lime
To Serve
orange and lime slices
borage or sage flowers (optional)

1. Peel the skin off the mango, then cut the flesh away from the flat central pip. Coarsely chop the flesh.

2. Put the chopped mango, tomatoes, watermelon and orange and lime zest and juice in a food processor or blender and puree until smooth. Depending on the capacity of you blender, you may have to do this in two batches.

3. Half fill 4 large glasses with ice and pour over the tomato and citrus blush. Garnish with orange and lime slices and borage or sage flowers, if available. Serve immediately.

Crudités with Three Dips

Pesto-yoghurt Dip
50g fresh basil
1 clove garlic crushed
1 Tbsp pine nuts
250g low-fat natural yoghurt

Fresh Herb Dip
160g sour cream or crème fraiche
1 spring onion, finely chopped
2 Tbsp finely chopped fresh flat-leaf parsley
1 Tbsp finely snipped fresh chives
1 tsp tarragon vinegar

Italian-style Tomato Dip
50g sun-dried tomatoes
90g cottage cheese
90g low-fat natural yoghurt
30g fresh basil
salt and pepper

To Serve
500g mixed vegetable crudités, such as baby carrots, zucchini sticks, baby corn (blanched in boiling water for 1 minute), green beans (blanched for 1 minute), pepper strips and broccoli florets. The choice of vegetables is dependant on what is in season.

1. For the pesto-yoghurt dip, use a mortar and pestle to crush the basil, garlic and pine nuts to a paste. Work in the yoghurt a spoonful at a time, until thoroughly combined. Add seasoning to taste. Alternatively, puree all the ingredients together in a food processor or blender. Transfer to a bowl, cover and chill until required.

2. For the fresh herb dip, stir all the ingredients together in a bowl until well blended. Cover tightly and chill until required.

3. For the Italian-style dip, place the sun-dried tomatoes in a heatproof bowl and pour over boiling water to cover them. Leave to soak for about 30 minutes or until the tomatoes are plump and tender. Drain the tomatoes, then pat them dry and finely chop them.

4. Puree the cottage cheese with the yoghurt in a food processor or blender. Alternatively, press the cheese through a sieve and stir in the yoghurt. Transfer to a bowl and stir in the tomatoes. Cover and chill until required.

5. Just before serving the Italian-style tomato dip, finely shred the basil and stir in with seasoning to taste.

6. Serve the bowls of dip on a large platter with the crudités arranged around them, as in the above photo.

Asparagus and Pea Vichyssoise

1 Tbsp sunflower oil
170g potato, peeled and diced
1 medium-size leek, white part only, or 1 onion, coarsely chopped
300g asparagus, trimmed and chopped
200g sugar snap peas, chopped
1.25 litre vegetable stock
1 Tbsp finely snipped fresh chives
125g low-fat natural yoghurt
salt and white pepper
snipped fresh chives to garnish

1. Heat the oil in a large saucepan, add the potato and leek or onion, and stir well. Cover and cook over a low heat for 5 minutes, stirring occasionally, until the leek or onion has softened, but not browned.

2. Stir in the asparagus and peas, then pour in enough of the stock to cover the vegetables. Bring to the boil. Cover with a lid, reduce the heat and simmer gently for 5 - 7 minutes or until all the vegetables are tender.

3. Cool for a few minutes, then puree the vegetables with their cooking liquid in a blender or food processor. Pour into a bowl. Stir in the remaining stock, the chives and half the yoghurt. Season to taste with salt and pepper. Leave to cool completely, then chill for at least 1 hour.

4. Taste and adjust the seasoning, if necessary. Ladle the soup into bowls and top each portion with a spoonful of the remaining yoghurt. Garnish with chives and serve immediately, with rolls or crusty bread.

Ciabatta with Garlic Mushrooms

30g unsalted butter
2 cloves garlic, crushed
500g button mushrooms, halved
1 ciabatta loaf
1 Tbsp extra virgin olive oil
1 Tbsp wholegrain mustard
dash of Worcestershire sauce
30g parmesan shavings
salt and pepper
sprigs of fresh flat-leaf parsley to garnish.

1. Melt the butter in a frying pan. When the butter starts to sizzle, add the garlic and cook for 1 minute. Add the mushrooms and cook over a moderately high heat, stirring occasionally, for 4 - 5 minutes or until the mushrooms are lightly cooked.

2. Meanwhile, cut the ciabatta diagonally into 8 slices about 2.5 cm thick - they should be long and oval in shape. Brush the slices lightly with oil. Lightly toast the bread under the grill.

3. Stir the mustard into the pan with the mushrooms. Reduce the heat slightly and add the Worcestershire sauce and seasoning to taste. Cook for a further 1 minute, then remove the pan from the heat.

4. Place 2 slices of ciabatta bread on each plate. Spoon the mushrooms and their cooking juices over the bread. Scatter on the parmesan shavings and garnish with sprigs of parsley. Serve immediately.

Savoury Cornbread

50g sun-dried tomatoes
100g plain flour
100g fine cornmeal
1 Tbsp baking powder
1/4 tsp salt
1 large egg
200ml low-fat milk
3 Tbsp corn oil
1 can creamed corn (about 200g)
1 small green pepper, seeded and finely diced
1 Tbsp sesame seeds

1. Put the sun-dried tomatoes in a small heat-proof bowl and pour boiling water over them. Set aside to soak for 30 minutes or until the tomatoes are plump and tender. Drain well and pat dry on paper towel, then snip into small pieces using kitchen scissors.

2. Preheat the oven to 220°C Grease an 18 cm square deep cake tin and line the bottom with baking paper, then grease the paper. Set the tin aside.

3. In a large bowl, mix together the flour, cornmeal, baking powder and salt. In a separate bowl, lightly beat the egg, then stir in the milk, oil and corn until thoroughly combined. Pour the corn mixture into the dry ingredients. Add the sun-dried tomatoes and pepper, and stir until well mixed. Pour the mixture into the prepared tin and sprinkle the sesame seeds over the top.

4. Bake for 25 - 30 minutes or until well risen and golden brown. Check that the bread is baked with a wooden skewer inserted into the centre - it should come out clean and dry. If not, bake the bread for another 5 minutes and test again.

5. Allow the bread to cool in the tin for 15 minutes, then turn it out onto a wire rack. Serve warm or cold, cut into squares.

Fruity Vegetable Muffins

125g self-raising flour
125g self-raising wholemeal flour
2 tsp ground cinnamon
170g caster sugar
60g dried mixed fruit or raisins
115g finely grated carrot
135g finely grated zucchini
125ml sunflower oil
3 eggs

1. Preheat the oven to 180°C. Grease a 12 cup muffin tin or line the cups with paper muffin cases. The cups should be about 3 - 3.5 cm deep.

2. Sift both types of flour, the cinnamon and sugar into a mixing bowl, adding any bran left in the sieve. Stir in the dried mixed fruit or raisins, and make a well in the middle.

3. In another bowl, beat the carrot, zucchini, oil and eggs together. Pour this mixture into the well in the dry ingredients and stir until almost blended, but with a small amount of dry flour still visible in places.

4. Divide the mixture among the cups, filling them about 2/3 full. Bake for 20 - 25 minutes or until the muffins are well risen, peaked in the centre and springy to the touch. Transfer the muffins to a wire rack to cool.

5. Serve the muffins warm or at room temperature. They are best eaten on the day they are made, but they can be stored in an airtight container for up to 2 days. Alternatively, freeze them for up to 3 months.

Warm Potato Salad

500g small new potatoes
60g walnut pieces
3 stalks celery, thinly sliced
6 spring onions, thinly sliced
1/3 cup fresh flat-leaf parsley, chopped
sprigs of parsley to garnish

Walnut Balsamic Dressing
2 Tbsp walnut oil
1 Tbsp balsamic vinegar
1 clove garlic, crushed
pinch of caster sugar
salt and pepper

1.Cut any large potatoes in half. Put the potatoes in a saucepan, cover with boiling water and bring back to the boil. Reduce the heat and simmer for 15 - 20 minutes until the potatoes are just tender.

2. Meanwhile make the dressing:- whisk together the oil, vinegar, garlic, sugar and seasoning.

3. Drain the potatoes and put them in a serving bowl. Add the walnuts, celery, spring onions and chopped parsley. Pour on the dressing and toss the ingredients together gently. Allow to cool slightly until just warm, then serve immediately garnished with parsley leaves.

Bacon and Mushroom Kebabs

1 - 2 Tbsp extra virgin olive oil
grated zest of 1/2 orange
4 lean bacon slices, rindless
12 button mushrooms, about 125g in total
2 limes, quartered
12 cherry tomatoes
6 yellow patty pans, halved, or 3 small baby marrow, quartered
20 small new potatoes, about 500g, cooked
12 slices ciabatta or baquette

Citrus Salad
1 pink grapefruit
1 bunch watercress, thick stalks discarded
1 head of witlof, sliced
4 prunes, pitted and sliced, or diced apricots
2 Tbsp chopped fresh mint

1. Place the oil in a small bowl and add the orange zest. Set aside to infuse while you make the salad.

2. Peel the grapefruit, removing the pith. Holding the grapefruit over a large bowl to catch the juice, cut the segments from between the membranes that separate them, and chop them into the bowl. Squeeze the juice from the membranes before discarding it. Add the watercress, witlof, prunes and mint, and mix well. Set the salad aside.

3. Cut each slice of bacon into thirds by cutting off the thin end, then cutting the remaining piece in half lengthways. Wrap a piece of bacon around each mushroom.

4. Thread the lime quarters, bacon-wrapped mushrooms, tomatoes, squash or marrow and cooked potatoes onto 8 metal skewers, dividing the ingredients equally between servings (allow 2 skewers to each serving)

5. Preheat the grill to high. Brush the kebabs lightly with the orange-flavoured oil and cook under the grill for 7 - 10 minutes, turning once, until the bacon is golden brown and crisp.

6. Toast the slices of ciabatta or barquette on one side. Brush the untoasted sides lightly with the remaining orange-flavoured oil, then toast until lightly browned. Place on warmed serving plates. Add a pair of kebabs to each plate, laying them across the bread slices, them spoon the salad alongside. Serve immediately.

Speedy Two-Bean Chilli

2 Tbsp extra virgin olive oil
1 large onion, halved and sliced
1 fresh red chilli, seeded and chopped
1 can chopped tomatoes, about 400g
1 Tbsp chilli sauce
2 Tbsp tomato sauce
600ml hot vegetable stock
1 Tbsp chopped fresh flat-leaf parsley
1 Tbsp chopped fresh oregano
1 can red kidney beans (about 400g), drained and rinsed
1 can cannelloni beans (about 400g), drained and rinsed
200g frozen corn
salt and pepper

To Serve
160g sour cream
2 Tbsp snipped fresh chives
fresh oregano leaves to garnish

1. Heat the oil in a large frying pan. Add the onion and chilli and fry over a medium heat for 5 minutes, stirring occasionally, until the onion is lightly browned.

2. Stir in the tomatoes with their juice, the chilli sauce, tomato sauce, stock, parsley and oregano with seasoning to taste. Bring to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.

3. Add the kidney and cannelloni beans and the corn. Simmer for a further 10 minutes.

4. Meanwhile, mix the sour cream with the snipped chives. Taste the chilli for seasoning and adjust if necessary. Serve the chilli sprinkled with the oregano leaves and offer the sour cream mixture separately.

Tagliatelle with Green Sauce

205g baby spinach, thick stalks discarded
100g watercress, thick stalks discarded
115g frozen peas
500g fresh tagliatelle
2 tspmaizena
200g Greek-style yoghurt
1/3 cup chopped, fresh flat-leaf parsley
6 sprigs of fresh basil, torn into pieces
salt and pepper

1. Rinse the spinach and watercress and place in a large saucepan with just the water clinging to the leaves. Cover and cook over a moderate heat for 2 minutes, stirring and turning the vegetables occasionally, until they have wilted.

2. Add the peas and heat through, uncovered, for 2 minutes - there should be enough liquid in the pan to cook the peas. Tip the greens and their liquid into a bowl and set aside.

3. Cook the pasta in a large saucepan of boiling water for 3 minutes or according to the packet instructions, until al dente.

4. Meanwhile blend the maizena to a smooth paste with the yoghurt, and put into the pan used for cooking the vegetables. Stir over a moderate heat until just bubbling. Add the vegetables, parsley, basil and seasoning to taste and stir well. Heat the sauce through, then remove the pan from the heat.

5. Drain the pasta and add to the sauce. Toss to mix with the sauce, then serve.

With thanks to Crossing Superspar in Nelspruit.
You can subscribe to their newsletter by clicking here



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 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 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?

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 folder now 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

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

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
Mom's Cookbook
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 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


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
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


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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 :


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