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Number 178 |
Visit my Website |
March 31st, 2010 |
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We recently went for a Sunday drive and ended up at a place called Stonehaven On Vaal, about 65 kilometers away from Alberton. What a lovely place, rolling lawns, willow trees all overlooking the Vaal river. We had lunch there, another surprise. They have a traditional buffet, a braai buffet and they also serve the largest burgers I have ever seen!! You can also dine in luxury on one of their river cruisers. A worthwhile place to visit, I recommend it!
The freebie this time is a recipe eBook with Weet-bix recipes, just scroll down to the freebie section.
Most of my newsletters contain downloadable freebies, if you missed out on previous ones, go to the Archive and download those you missed.
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.
Why not get a ticket on one of the overseas Lotto's? The jackpots are often in the gazillions and who knows, you can't win it if you're not in it!. Click on the Lotto banner to the right, if its your first time registering, you get a free ticket as well.Go for it, you never know when lady luck will be smiling upon you! For more info, scroll down.
| Two recipe CD's |
these CD's are quite popular and I have sold quite a few, if you are overseas you can even pay with Paypal (US$20). Here are the CD details once more. they make an ideal gift and are light and cheap to send to someone by email. Much cheaper than sending 50 recipe books by mail!
I now have two CD's available, one English, one Afrikaans, each with more than 50 recipe Ebooks on them, here is a list of the recipe eBooks on the English CD:
FunkyMunky
Traditional South African Recipes - A comprehensive collection of
Traditional South African recipes.
Tradisionele Suid Afrikaanse Resepte - Traditional South African Recipes
in Afrikaans
Christmas Recipes - A selection of Christmas Recipes for you to try!
101 Camping and Outdoor Recipes - Recipes for you to try next time you go
camping
400 Refreshing punch recipes - Some great ideas for liquid refreshment at
your next party
Favourite Christmas Cookies - 34 Great cookie recipes for you to enjoy!
Christmas Cookie Recipes - A delicious collection of Christmas Cookie
Recipes
A Homemade Christmas - 100 Simple and delicious recipes for your special
holiday meals
Holiday Candy and Fudge - 42 Great candy recipes, a hit with kids of all
ages!
Kids Fun Recipes - 120 Fun and Delicious Recipes
Delicious Puddings - A Collection of 167 Pudding Recipes
Pumpkin Pie - Pumpkin pies and more!
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Summer Party Cookbook - The name says it all!
Pampercat and Pamperdog - Recipe treats for your feline and canine friends
80 Seasonal Recipes from around the world - A selection of festive recipes
from the four corners of the globe!
Crockpot Recipes - In South Africa we would probably call this Potjiekos
International Recipes - A selection of recipes from all over the world
Fish and Game Recipes - A selection of mouthwatering recipes
Lemonade - A large selection of lemonade recipes
Pizzeria - Try some of these great pizza recipes
Casseroles - 17 pages of mouthwatering casserole recipes
Low Fat Recipes - Watching your cholesterol? Then this is for you!
Soup Recipes - Ideal for those cold winter evenings
Chicken Recipes - 300 Delicious Chicken Recipes
Amish Recipes - 65 Tried and True Traditional Amish Recipes
Apple Recipes - Mouth watering apple recipes
Blue Ribbon Recipes - 490 Award Winning Recipes
The Bread Book - The bread and biscuit baker's and sugar boiler's
assistant
Chocolate Delights - Deliciously decadent and delightful recipes for the
chocaholic in you
Carolina Mountain Cooking - Created from the recipes and memories of two
of the Carolina Mountain's most talented cooks.
Egg Recipes - 111 Great Egg Recipes
Great Gifts in a Jar - A personally made gift is usually more appreciated!
Italian Recipes - A collection of 185 delicious Italian dishes
Smoothies - 126 Easy recipes for maximum sports performance
Top Secret Recipes - Top secret famous recipes
Wings - The ultimate chicken wing cookbook
The Barmaster - Essential tips and techniques for bartenders
Be a Grillmaster - How to host the perfect bbq!
101 Good Jam Recipes - Make your own jams, 101 recipes for you to try
Deep Fryer Recipes - 101 Recipes for the Deep Fryer
Frozen Dessert Recipes - From ice cream to yoghurt - 170 pages of
mouthwatering recipes.
Recipes from South of the Border - 247 pages of typically Mexican recipes
Various Rice Dishes - 32 Great Rice Dishes
The Appetizer Collection - More than 150 pages of great ideas for
appetizers
The Big Book of Cookies - From Almond Bars to Zucchini Bars, they are all
here, 233 pages of cookie recipes
Salad Recipes - A Collection of Easy to Follow Salad Recipes
Delicious Diabetic Recipes - A Collection of over 500 yummy recipes.
Cheesecake Recipes - Nearly 100 pages of yummilicious cheesecake recipes!
Bonus eBooks
Something for the gardeners
Organic Secrets - Everything you wanted to know about organic food
Profitable Crafts- Vol 1
Profitable Crafts - Vol 2
Profitable Crafts - Vol 3
Profitable Crafts - Vol 4
20 Vintage Crochet Patterns
Everything you wanted to know about making, marketing and selling your
crafts.
Big Fat Lies - A shocking expose of the 12 biggest scams, cover-ups, lies,
myths and deceptions
in the diet and weight-loss industries.
10,000 Dreams Interpreted
And here is a list of the recipe eBooks on the Afrikaans CD:
101 Kraakvars slaaie,
101 Onweerstaanbare poedings, 110 Spyskaarte vir die werkende vrou
5 Beste van alle geregte, 217 Egte Afrikaanse resepte, Aartappels,
Beskuitresepte, Afrikaanse Resepteverskeidenheid, Brood resepte, Vul die
beskuitblik, 'n Broodjie vir die blik, Blokkieskoek, Burgers Patties
Frikadelle, Brood resepte, Drankies, Drinkgoed, Gemmerbier, Groente, Eet jou
groente, Hoender resepte, Happies en Poffers, Kaaskoek, Ietsie anders
resepte, Kerskoeke, Karavaan resepte, Kleinkoekies, Kinderlekkerte,
Koekiedrukker resepte, Koeke, Likeur, Lekkergoed resepte, Nog resepte,
McCain resepte, Moedersdag resepte
Mikrogolf resepte, Peterjasie se boek, Pastageregte, Peterjasie se
Kersresepte versameling
Peterjasie se eBoek van vernoemde resepte, Poeding, Peterjasie se
Tradisionele SA resepte
Resepte met biltong, Resepteverskeidenheid - ook grootmaat, Slaaie, Sommer
net resepte, Sop in die pot, Sop resepte, Terte, Sous, Verskeie resepte 1,
Souttert & Pannekoek, Vis en hoender, Veelsydige hoender, Vleisgeregte vir
Kersdag, Verskeie resepte 2, Warm en koue drankies, Vleisresepte, Wille
samies, Wafels en Pannekoeke, Wors en worsies
Allerlei
Annette se Boererate, Boererate en Verbruikerswenke, Hartstigting dieet,
Lennons medikasie, Mate en gewigte, Sop dieet, S A Boererate eBoek, Metrieke
omskakelingstabel, Werk van die huis
Pricing: The CD's are R100 each (R130 for next day Speed Services delivery in SA). Order both and the price is R160. If you prefer the Speed Services option I will give you a parcel tracking number once payment is received.
Click the appropriate link below:
Send me banking details for the English CD
Send me banking details for the Afrikaans CD
Send me banking details for both CD's
| Super 14 - 2010 |
Right click here and download a file with all the games and dates
Right click here for all the Super 14 Franchises
| Electricity price increases |
As you know by now Escom is planning massive increases for the next few years, right click here and download a spreadsheet that will calculate the effect it will have on your pocket over the next few years.
| Kitch 'n' Zinc |
I happened to find this really nice Blog, please click on the link below and go browse around.....
Following with thanks from Brian at Kitsch'n'Zinc
XXX OOO
I’ve got to be honest, I’m not much of a Marmite person, (apparently
they’re known as Marmararti by the way), so I doubt that I’ll be rushing
out to get a jar of the sticky goo which has just been given a makeover.
However some ponytails felt either that it was time to make the product a
little more vile or if they couldn’t persuade current devotees to up their
intake levels by a few notches then they would find a way to charge them
more for the same thing. The savoury spread, which people are said to
either love or hate, is made with yeast from four specially-selected
breweries but Marmite Extra Old, or XO, which will hit supermarket shelves
from March 8, is the result of the secret blend maturing for 28 days -
four times longer than the standard product. The XO recipe was developed
with the help of the 'Marmararti' - a group of committed and vocal Marmite
fanatics who tried samples and gave feedback on the flavour. The extra
maturation period allows the flavour and texture to intensify, creating a
spread so strong and full-bodied it can only be appreciated by the most
devoted fans, according to the manufacturer.
'Whilst the overall characteristics are the same as the original recipe,
the longer maturation period allows the flavour and thicker texture to
develop to a much higher level.The resultant blend creates an intense
sensory experience that can only be appreciated by the most extreme
Marmite devotees.' Now call me a cynic if you like but this is a lot of
bloody cobblers. I’ve never seen a jar of Marmite in my life that hadn’t
been happily maturing of it’s own accord in the top of people’s fridges. I
reckon there’s not only already XO out there, there’s bloody XXXXXOOOOOO.
| Holidays - Make your reservations with ACT Travel |
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| Mirna van Wyk |
Mirna is an educational psychologist from Stellenbosch. She taught at several schools, amongst others Stellenbosch High School, Bloemhof Girls’ High and Jan Kriel School for learners with barriers to learning. She is a mother, loves art, the ocean and children.
Lesson in character
Let me start by thanking everyone for
the positive response after last month’s letter. It seemed to touch many
readers and forcing them to reconsider their choices.
This month I would like to share a true story and lesson in character.
Often we say that the world as we know it does not have true heroes and
role models any more. Every day there are heroes around us –just there for
parents and the rest of us to use as examples of living life honourable,
or not.
The one school’s last runner was 20 meters ahead when the second school’s
champion received the baton. He was tall, muscular, attractive and fast.
Every single soul was on his/her feet cheering the runners. The progress
with which the champion made up the lost space was incredible. The whole
pavilion gasped in awe-whether competing or supporting the champion. With
10 meters to the finish he passed the front runner and in passing he
raised his hand and gave the losing runner an obscene sign.
One school gasped and another school celebrated. Afterwards the losing
school’s runner pushed through the throng to congratulate the winner. But
the champion turned his back on decency and continue to lose the respect
of many of the spectators.
Although the story is an interesting one, what happened in school A the
next day was even more amazing. The losing runner became the champion in
the eyes of the school, and the “champion” became the talk of disgust.
Children came home with talk of what it takes to live honourably –the
school has used the opportunity to educate children and not simply teach
them.
Do you grab opportunities like this to point out strength of character and
honourable choices? Do you remind yourself that you are alive in order to
serve others, to make the world a BETTER place for all?
Although the champion won the race, he lost the respect of the people. And
although he won the race he lost the test of character. He lost track with
the fact that you could win a race but remain a loser.
A very wealthy businessman, who is a client of mine, lamented the other
day that he has won the respect of colleagues, the fear of employees but
lost the one thing that is made of crystal-his family. By thinking that
they will forgive him his shenanigans and his absenteeism, he is now a
respected, rich and LONELY old man.
Unfortunately, very often, we learn these lessons when it is too late.
We only live once –decide the rules according to which you will live from
now on. And live them out honourably and self-consciously.
Blessing from heart to heart.
You are welcome to comment or send questions to her at mirnafvanwyk@gmail.com
| Story of your life |
A boat docked in a tiny Mexican
fishing village...
A tourist complimented the local fishermen on the quality of their fish
and asked how long it took him to catch them.
"Not very long." they answered in unison.
"Why didn't you stay out longer and catch more?"
The fishermen explained that their small catches were sufficient to meet
their needs and those of their families.
"But what do you do with the rest of your time?"
"We sleep late, fish a little, play with our children, and take siestas
with our wives.
In the evenings, we go into the village to see our friends, have a few
drinks, play the guitar, and sing a few songs. We have a full life."
The tourist interrupted,
"I have an MBA from Harvard and I can help you! You should start by
fishing longer every day.
You can then sell the extra fish you catch. With the extra revenue, you
can buy a bigger boat."
"And after that?"
"With the extra money the larger boat will bring, you can buy a second one
and a third one
and so on until you have an entire fleet of trawlers. Instead of selling
your fish to a middle man,
you can then negotiate directly with the processing plants and maybe even
open your own plant.
You can then leave this little village and move to Mexico City , Los
Angeles , or even New York City!
From there you can direct your huge new enterprise."
"How long would that take?"
"Twenty, perhaps twenty-five years." replied the tourist.
"And after that?"
"Afterwards? Well my friend, that's when it gets really interesting, "
answered the tourist,laughing. "When your business gets really big, you
can start buying and selling stocks and make millions!"
"Millions? Really? And after that?" asked the fishermen..
"After that you'll be able to retire, live in a tiny village near the
coast, sleep late, play with your children, catch a few fish, take a
siesta with your wife and spend your evenings drinking and enjoying your
friends."
"With all due respect sir, but that's exactly what we are doing now. So
what's the point wasting twenty-five years?" asked the Mexicans.
And the moral of this story is:
Know where you're going in life.... you may already be there
| South African Folkolore |
Check out my new page with South African folklore
| South Africa's World Heritage Sites |
South Africa has eight World
Heritage Sites, places identified by the United Nations Educational,
Scientific and Cultural Organization (Unesco) to be of "outstanding value
to humanity".
Unesco seeks to encourage the identification, protection and preservation
of cultural and natural heritage around the world.
This is embodied in an international treaty, the Convention Concerning the
Protection of the World Cultural and Natural Heritage, adopted by the
organisation in 1972.
Four of South Africa's World Heritage Sites are classified as cultural,
three as natural and one as a mixed cultural and natural site.
They include Table Mountain National Park, with more plant species in its
22 000 hectares than the British Isles, and the Drakensberg, which has
both the highest mountain range in Africa south of Kilimanjaro and the
continent's richest concentration of rock art.
The sites
are:
iSimangaliso (Greater St Lucia) Wetland Park
Robben Island
Cradle of Humankind
uKhahlamba Drakensberg Park
Mapungubwe Cultural Landscape
Cape Floral Region
Vredefort Dome
Richtersveld Cultural & Botanical Landscape
|
Cape Floral Region |
|
Year
inscribed: 2004
Core zone: 553 000 hectares
Buffer zone: 1 315 000 hectares
Location: Western Cape and Eastern Cape
Coordinates: 34º 10' S 18º 22' 30" E
Type: Natural heritage
Unesco reference: 1007
Unesco selection criteria: to be outstanding examples representing
significant on-going ecological and biological processes in the evolution
and development of terrestrial, fresh water, coastal and marine ecosystems
and communities of plants and animals
to contain the most important and significant natural habitats for in-situ
conservation of biological diversity, including those containing
threatened species of outstanding universal value from the point of view
of science or conservation
The earth has only six major floristic kingdoms, most of which stretch
over vast regions and continents. But one kingdom is confined to a small
area of a single country: South Africa’s Cape Floral Region.
The Cape Floral Region takes up only 0.04% of the world's land area, yet
contains an astonishing 3% percent of its plant species. This makes it one
of the richest areas for plants in the world and one of the globe's 18
biodiversity hot spots.
A stretch of land and sea spanning 90 000 square kilometres, the 553
000-hectare Cape Floral Region comprises eight protected areas stretching
from the Cape Peninsula to the Eastern Cape: Table Mountain, De Hoop
Nature Reserve, the Boland mountain complex, the Groot Winterhoek
wilderness area, the Swartberg mountains, the Boosmansbos wilderness area,
the Cederberg wilderness area, and Baviaanskloof.
Kirstenbosch Botanical Garden on the slopes of Table Mountain is part of
the region, making it the first botanical garden ever included in a World
Heritage site.
The rich diversity of the Cape Floral Region contributes to South Africa
having the third-highest level of biodiversity in the world. Table
Mountain National Park, for example, has more plant species in its 22 000
hectares than the British Isles or New Zealand.
The Cape Floral Region is not only remarkable for its diversity. The
region's endemism level, at 31.9%, is the highest on the planet. Of the 9
600 species of vascular plants (plants with vessels for bearing sap) found
here, some 70% are endemic, occurring nowhere else on earth.
The region is home to nearly 20% of Africa's flora, though it makes up
less than 0.5% percent of the continent's land mass.
It is also home to 11 000 marine animal species, 3 500 of which are
endemic, and 560 vertebrate species, including 142 reptile species, of
which 27 are endemic.
In granting the Cape Floral Region World Heritage status in 2004, the
World Heritage Committee noted: "Unique plant reproductive strategies,
adaptive to fire, patterns of seed dispersal by insects, as well as
patterns of endemism and adaptive radiation found in the flora are of
outstanding value to science."
| Source: Mediaclubsouthafrica.com |
|
| S A Food and Goods all over the World |
Click here to see a list of countries and shops that sell S A goods. If you own a shop overseas that sells SA stuff or if you know of one, let me know and I will add it to the page
Come join me on Facebook, my Facebook email is peter@funkymunky.co.za
| South African English |
A new section to the newsletter, by Mary Alexander
English has been spoken in South Africa for over 200 years, at least since
the British seized the Cape of Good Hope territory in 1795.
Over the centuries the language has evolved into a distinct dialect, with
a vocabulary strongly influenced by indigenous languages.
The strongest influence is probably from Afrikaans, a local language that
developed out of Dutch. But there are also significant influences from
African languages such as isiZulu, isiXhosa, Sesotho, and the Khoisan and
Nama languages.
Here and there are words imported from other British and Dutch colonies,
such as India and Indonesia, as well as from the languages of other
immigrants, such as Portuguese and Greek.
According to South Africa’s 2001 census, English is spoken as a home
language by 8.2% of the population, one in three of whom are not white.
Roughly half the population is estimated to have a speaking knowledge of
the language.
Below is a glossary of the more common words unique to South African
English.
I am going through the alphabet, starting with A.
aardvark (aard-fark) – noun – African
burrowing mammal Orycteropus afer, with a tubular snout and long tongue
which it uses to feed on ants and termites. From the Afrikaans aard
(earth) and vark (pig).
aardwolf (aard-volf) – noun – African burrowing mammal Proteles cristatus,
a member of the hyena family, which feeds mainly on termites. From the
Afrikaans aard (earth) and wolf (wolf)
abakwetha (a-ba-kwe-ta) – noun, plural – Young Xhosa men being initiated
into manhood at initiation school. From the isiXhosa umkwetha, plural
abakwetha.
abba – verb – Carry a child secured to one’s back with a blanket. From the
Khoisan.
accrual – noun – South African legal principle whereby a person going
through a divorce may, if the value of their property has increased less
than that of their spouse, claim at half of the difference in the
accumulated value of their joint property.
Africanis – noun – Indigenous breed of African dog, thought to be
distantly related to other landrace dogs such as the dingo. Known for its
intelligence, disease-resistance and excellent adaptation to harsh African
conditions, the breed evolved in association with humans, instead of being
artificially bred in the manner of European breeds. The name was coined by
University of KwaZulu-Natal Africanis expert Johan Gallant, from “Africa”
and “canis”, the Latin for dog.
Afrikaans – noun – South African language, developed out of the Dutch
spoken in the country since the first Dutch East India Company settlement
in the Cape, established in 1652. Afrikaans was considered a dialect of
Dutch – known as “Cape Dutch” – until recognised as a language in the late
19th century. From the Dutch for “African”.
Afrikaner – noun – Afrikaans-speaking South African. From the Dutch
Afrikaan (an African)
Afrikaner (Afrikander) – noun – Indigenous South African Bos indicus breed
of long-horned beef cattle.
ag (agh) – exclamation, informal – Expression of frustration, outrage,
impatience or resignation. Generally used at the beginning of a sentence,
as in: “Ag no! I spilled coffee on my keyboard again!”
Amakhosi (a-ma-koz-ee) – noun – Affectionate term for the Kaizer Chiefs
football club. From the isiZulu for “chiefs”.
amakhosi (a-ma-koz-ee) – noun, plural – Traditional leaders; chiefs
(plural). From the isiZulu.
amasi (um-ah-see) – noun – Thick curdled milk, also known as maas; similar
to yoghurt. A traditional drink, amasi is now produced commercially by
Douglasdale Dairy under the unsurprising trade name Amasi. From the
isiXhosa and isiZulu.
Anglo-Boer War – noun – War between the British and the Boers, the
forebears of today’s Afrikaners, from 1899 to 1902. While strictly the
Second Boer War – the first being fought from 1880 to 1881 – it was by far
the more significant conflict. Today the Anglo-Boer War is also known as
the South African War in recognition of the fact that while the principal
combatants were the British and Boers, other nations and communities –
such as Africans and Indians – also took part.
Anglo-Zulu War – noun – War between the British and the Zulus, fought in
1879. Most famous for the battle of Isandlwana, in which the British
suffered their greatest single military defeat ever.
apartheid (apart-hate) – noun – Literally “apartness” in Afrikaans,
apartheid was the policy of racial segregation implemented by the National
Party from 1948 to 1994, resulting in the oppression and exploitation of
South Africa’s black majority, and their systematic exclusion from the
country’s mainstream economic, educational and social life.
atchar – noun – A spicy relish of Indian origin, much like a mix between
chutney and a pickle and usually made from green mangoes. From Persian.
aweh – exclamation, informal – Enthusiastic yes, absolutely.
Source: mediaclubsouthafrica.com
| Freebie!! |
Right click here to download a recipe eBook with Weet-bix recipes
| Weird remedies |
I have been collecting Traditional South African Home Remedies (Boererate) for a few years now, mainly to preserve an old tradition. Some are funny but some actually work and have been used since the 1800's when doctors were not easy to come by and people had to make do with what they had. I will be featuring some of the weirder ones in this and future letters:
EYES…Blinded…Get hold of some Mother’s milk and put into your eyes
EYES…Sore eyes…If your baby develops sore eyes…take the first nappy that
baby wets in the morning and wipe his eyes with it…also frequently during
the day.
EYES…Sore eyes…Soak snakeskin in brandy for about 2 minutes. Put the skin
on the sore eyes with the inside against the eye…cover with a piece of
cloth. Apply a luke-warm plaster made from cherry tree leaves to the eyes.
EYES…Weak eyes…Wear golden earrings if you have weak eyes…it helps.
FEET…For chapped and chilblained feet…put a copper penny in your shoe and
walk on it all day…it will draw the pain.
FLU…This is another remedy used widely during the great flu of 1918. Make
a small cut in a dog’s ear and catch the blood in a small container. Add
raw linseed-oil and mix. Give the patient a spoonful of the mixture every
3 hours and it will break the flu.
FRECKLES…After bathing at night…apply donkey milk to your face and leave
on overnight. Next morning wash your face in luke warm water.
| Words to live by |
Famous last words:
Noo these windows are ok to lean on.
Don’t worry it has airbags.
Hey what’s that buzzing noise?
Don’t worry its not that deep.
No, he doesn’t bite?.
Hey look a light at the end of the tunnel.
I can pass this guy.
My brakes are fine.
Nice doggy.
I think it's trying to communicate...
"Homicidal Tendencies"?
Hey, you're Eminem, aren't you?
"Na, I don't think we need to go to the hospital."
"This 'telephone' has too many shortcomings to be seriously considered as
a means of communication. The device is inherently of no value to us." --
Western Union internal memo, 1876.
"The wireless music box has no imaginable commercial value. Who would pay
for a message sent to nobody in particular?" -- David Sarnoff's associates
in response to his urgings for investment in the radio in the 1920s
"We don't like their sound, and guitar music is on the way out." -- Decca
Recording Co. rejecting the Beatles, 1962.
"So we went to Atari and said, 'Hey, we've got this amazing thing, even
built with some of your parts, and what do you think about funding us? Or
we'll give it to you. We just want to do it. Pay our salary, we'll come
work for you.' And they said, 'No.' So then we went to Hewlett-Packard,
and they said, 'Hey, we don't need you. You haven't got through college
yet.'" -- Apple Computer Inc. founder Steve Jobs on attempts to get Atari
and H-P interested in his and Steve Wozniak's personal computer.
"Drill for oil? You mean drill into the ground to try and find oil? You're
crazy." -- Drillers whom Edwin L. Drake tried to enlist in his project to
drill for oil in 1859.
"No flying machine will ever fly from New York to Paris." -- Orville
Wright.
"Airplanes are interesting toys but of no military value." -- Marechal
Ferdinand Foch, Professor of Strategy, Ecole Superieure de Guerre.
| One Ticket is All It Takes - all first time registrations get a free ticket! |
Not lucky in the SA Lotto? Why not take a chance on
the UK Lotto? Minimum jackpot is Three million pounds (R45 million!) Now you can play the
UK Lotto, Mega Millions, Euro Millions and Powerball and more from the same link.
Give it a try and have some Lotto fun!
Here are some incentives for players:
1) Buy 5 get 1 free (up to 25 tickets in one single
transaction)
2) Double your first deposit for all new signups in their first week (e.g.
deposit 20 Pounds and get 40 Pounds in your account)
3) The standard Player Rewards program (free tickets each month based on
the amount purchased in the previous month - details on the Player Rewards
section of our sites)
Click here for a chance to win BIG! (Really big!)
Did you know that if you register for the first time,
you get one free ticket?
Just
click here and register
| Glenacres Superspar Recipe |
Glenacres Superspar sends out a really nice newsletter full of super recipes. To subscribe, click here and send the blank email.
Try this as a potjiekos side dish or dessert!
Golden Syrup Dumplings
125g self-raising flour
pinch of salt
40g unsalted butter, chopped
1 egg
1 Tbsp milk
SYRUP
1 cup sugar
2 cups water
40g unsalted butter
2 Tbsp golden syrup
1/4 cup lemon juice
1. Sift the flour and a pinch of salt into a bowl
2. Rub in the butter until fine and crumbly, and make a well
3. Using a flat-bladed knife, stir in the combined egg and milk to form a
soft dough
4. Put the syrup ingredients in a pan and stir over a medium heat until
the sugar has dissolved
5. Bring to the boil, then gently drop dessertspoons of dough into the
syrup
6. Cover and reduce the heat to simmer for 20 minutes, or until a knife
inserted into the dumpling comes out clean
7. Spoon onto plates, drizzle with syrup
8. Can be served with cream or ice cream
| Find your way around South Africa |
With this really informative map, just click here:
http://www.sa.c2a.co.za/#
Source:
SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.
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Afrikaans website. Recipes and freebie with each newsletter.
| Smile a While |
Sarah was reading a newspaper, while
her husband was engrossed in a magazine. Suddenly, she burst out laughing.
"Listen to this," she said. "There's a classified ad here where a guy is
offering to swap his wife for a season ticket to the stadium."
"Hmmm," her husband said, not looking up from his magazine.
Teasing him, Sarah said, "Would you swap me for a season ticket?"
"Absolutely not," he said.
"How sweet," Sarah said. "Tell me why not."
"Season's more than half over," he said.
An out-of-towner accidentally drives his car into a deep ditch on the side
of a country road. Luckily a farmer happened by with his big old horse
named Benny.
The man asked for help. The farmer said Benny could pull his car out. So
he backed Benny up and hitched Benny to the man's car bumper.
Then he yelled, "Pull, Nellie, pull." Benny didn't move.
Then he yelled, "Come on, pull Ranger." Still, Benny didn't move.
Then he yelled really loud, "Now pull, Fred, pull hard." Benny just stood.
Then the farmer nonchalantly said, "Okay, Benny, pull."
Benny pulled the car out of the ditch.
The man was very appreciative but curious. He asked the farmer why he
called his horse by the wrong name three times.
The farmer said, "Oh, Benny is blind, and if he thought he was the only
one pulling he wouldn't even try."
| Tips 'n Tricks |
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| Some great resorts we have visited |
We have just returned from a week at Ekuthuleni,
click here for my report and
some pictures.
You can also see some more photos
here
Since Ekuthuleni we have also been to Hazyview Cabanas, for my write-up
and pictures click here
We are just back from a really nice trip to Mozambique - Morrumbene Beach Resort
We have just returned from a glorious week at Mnarani Club, Kilifi, Kenya
We also had a really nice stay at Hole in the Wall and Caribbean Estates
I will add to this list soon as we will be visiting some resorts in the Mossel Bay area later this month
| The Wild Side |
|
Goliath Heron |
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The Goliath Heron is a Southern African bird that
belongs to the Ardeidae bird family group which includes birds such as
Egrets, Herons, Bitterns.
The Goliath Heron is known in Afrikaans as Reusereier.
The Goliath Heron has a height of 135 cms and weighs around 4300 gms. The
head is coloured chestnut while the bill is coloured black. The Ardea
goliath has a chestnut coloured throat, black legs and a brown coloured
back. The eyes are yellow.
Take note of the main distinguishing features such as colour, size and leg
length relative to the body size. Colours of body parts can be helpful. Be
aware what may appear brown to one person is described in Roberts using
some other word ... for example brown, black.
Head is chestnut
Eyes are yellow
Bill is black
Legs are black
Throat is chestnut
Back is brown
This bird has long legs ie legs the length of which are out of proportion
to the bird's body size. This can be a useful identification guide (eg
with the Lapwings).
Feeding Habits ...
This bird forages for food on the ground
This bird has a specially adapted bill which helps it hunt for fish,
crabs, shrimp and other aquatic animals in the water.
This bird eats insects such as butterflies, bees, wasps, locusts and ants.
These invertebrates are usually hawked aerially, killed and then eaten .
Breeding, Habitat and Nesting Habits ...
The Goliath Heron is a monogamous bird which means that the bird finds and
breeds with one partner for the rest of its life. The bird lays between 2
to 5 eggs and they are coloured blue.
The nest is built high up in the tree canopy and is protected from
predators by branches and the dense green foligae.
The bird builds its nest on the ground with figs, straw and leaves. The
nest is placed under a bush to protect the young from predators.
The Goliath Heron is found in the Southern African wetlands, riverine
forests and moist grasslands.
The bird is at home in riverine forests and close to water bodies such as
lakes, dams and streams
You can see the Goliath Heron bird on coastal regions and on the sea shore
where the bird will be foraging with other birds
Seen in Flocks, Singles or Pairs Normally ...
The Goliath Heron is mainly seen singly or in pairs in the wild.
http://www.birdsinsa.com/birds/ardeagoliath.htm
| Zimbabwe update |
For the latest on happenings in Zimbabwe, go to: http://www.sokwanele.com/thisiszimbabwe/ and subscribe to their newsletter, a really good source of current information
Cathy Buckle has started writing again from Zimbabwe, her letter is below.
Here is Cathy's letter:
Dear Family and Friends,
They say that a picture speaks a thousand words and the one I
picked up on the roadside this morning certainly did. I'm not
generally in the habit of picking up litter on public roads but
this was
different. It was the remains of a poster that had been torn off a
street light pole. From the scraps of bright coloured paper left
clinging to a number of other poles, it was obvious that a line of
the same posters had all been torn down recently. I had travelled
along this road just the day before and the posters hadn't been
there then so this had only just happened. Picking up the remains
of the crumpled poster lying in the grass and turning it over, I
knew immediately that the political turmoil in Zimbabwe is still a
long from being over. The top third of the poster was
gone but that didn't matter to me. I knew who the woman on the
poster was and that the missing words must have been her name:
Amai Susan Tsvangiari.
In the characteristic black, red and white colours synonymous with
the MDC, the poster was advertising a commemorative gathering to
be held at Glamis Stadium in Harare on Saturday 6th March to
remember the life of Mrs Susan Tsvangirai, who died tragically in
a car crash outside Banket exactly one year ago. At the
bottom of the poster in clear white lettering were the words:
'All Are Welcome,' a message that obviously didn't need to be
advertised as a few minutes later I witnessed a number of trucks,
crammed with people, streaming past on the nearby highway to
Harare. The message 'All are Welcome' told a story in itself in a
country where we aren't used to being invited but are more
familiar with being threatened if we don't attend.
The wide smile on the face of the late Mrs Tsvangirai told another
story - no anger, hatred or arrogance here. How refreshingly
different and what a loss to our Prime Minister and to the nation.
I wondered why anyone would feel threatened enough by the posters
to need to tear them down. The simple act of tearing down posters
of people from different political parties, even commemorative
posters,shows just how far away from democracy Zimbabwe still is.
Tolerance of different beliefs, practices and people is as elusive
as ever.
That's a frightening reality at a time when all the talk is of
elections - again.
It is looking increasingly likely that we are not going to get a
new constitution before a another election after all as both the
MDC and Zanu PF have started talking about a new poll. At first we
heard 2013 being mentioned, then 2012 but this week Mr Mugabe said
there would be elections in 2011, with or without a new
constitution.
If tearing down posters to remember the life of Mrs Tsvangirai is
any indication, it's impossible to see how Zimbabwe will be ready
to have a free and fair election without intolerance, intimidation
and
violence. An election where losers are forced to step down and
winners are allowed to accept the people's choice and get on with
rebuilding our country.
Until next time, thanks for reading,
love
cathy.
www.cathybuckle.com
. For information on my new book: "INNOCENT VICTIMS" or my
previous
books, "African Tears" and "Beyond Tears," or to
subscribe/unsubscribe to this newsletter, please write to:
cbuckle@mango.zw
| This South Africa - news headlines |
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Source:
SouthAfrica.info
The all-in-one official guide
and web portal to South Africa.
| Recipe Requests |
Looking for a specific South African recipe?
Email me
and I will do my best to find it for
you!
| The Recipes |
Cookies, Tarts and other lekker goodies:
Chocolate Cappuccino Log
1 x 200 g packet Bakers Boudoir Biscuits (cappuccino flavour)
45 ml brandy
200 g dark chocolate, broken into pieces
4 eggs
350 g soft butter
200 g castor sugar
15 ml coffee granules
250 ml cream and melted chocolate to decorate
Line a small loaf tin with cling film or foil. Arrange the Boudoir
biscuits over base and sides of tin.
Sprinkle the brandy over the biscuits in the loaf tin.
To make the mousse, melt the chocolate pieces in a small bowl over boiling
water or in the microwave and set aside.
Place the eggs, butter, castor sugar and coffee granules in a food
processor, add the melted chocolate and process until smooth. Turn into
the loaf tin and smooth the top. Place another layer of biscuits on top
and cover with cling film.
Chill overnight in the fridge or for a couple of hours in the freezer,
then turn out and decorate with cream and chocolate works.
Minty Caramel Tart
2 x 360g cans caramel
65 ml lemon juice
2 x 125 ml Orley Whip cream, stiffly beaten
3 x 50 g peppermint crisp chocolate bars, coarsely grated or chopped
1 x 200 g packet Bakers Tennis Biscuits
Whisk together the caramel and lemon juice. Fold in the cream and set
aside.
Spray a square dish or a loaf pan with non-stick spray and place a layer
of Bakers Tennis biscuits in the bottom. Spoon one third of the caramel
mixture over the biscuits and sprinkle with one third of the peppermint
crisp, followed by a layer of biscuits. Repeat the layers until you have
used all the ingredients, ending with a layer of caramel cream, topped
with a final layer of peppermint crisp.
Place in the fridge to set before serving with fresh mint leaves.
Nuts ‘n Seeds Snack Bars
500 ml Bakers Betta Snack Original Biscuits, crushed
500 ml puffed rice breakfast cereal
90 ml honey
65 ml crunchy peanut butter
125 g butter
125 ml brown sugar
125 ml peanuts, chopped
65 ml sunflower seeds
60 ml sesame seeds
Combine the crushed biscuits and puffed rice in a large bowl and set
aside.
Place honey, peanut butter, butter and sugar in a saucepan and heat gently
until the sugar has dissolved. Boil for 5 minutes. Add the nuts and seeds
and remove from the heat. Add the seed mixture to the biscuit and puffed
rice and mix well. Press firmly into a greased and lined 20 cm square
baking tin, and place in the fridge to cool and set. Cut into bars and
store in an airtight container.
Date Fingers
1 x 200g packet Bakers Marie Biscuits
185 g butter
125 ml sugar
250 g pitted dates, chopped
10 ml vanilla essence
coconut for sprinkling
Break the Bakers Marie Biscuits into smaller, but not too fine, pieces.
Place them in a bowl and set aside.
Combine the butter, sugar and dates in a saucepan and heat until the
butter has melted. Stir in the vanilla.
Pour the melted mixture onto the broken biscuits and mix well.
Spoon the mixture into a Swiss roll tin (roughly 25cm x 15cm) and press
down firmly.
Sprinkle coconut over and place in fridge to chill. Just before serving,
cut into fingers, squares or bars.
Pecan Pie
1 x 200g packet Bakers Tennis biscuits
125 ml melted butter
500 ml pecan halves
65 ml butter
3 large eggs
90 ml golden syrup
180 ml packed dark brown sugar
65 ml cream
10 ml vanilla essence
large pinch salt
Preheat oven to 190 ºC.
Place the Bakers Tennis Biscuits in a processor and process into fine
crumbs. Add the melted butter and pulse until combined. Press into the
bottom and sides of a 24 cm spring form flan ring.
Place pecans in a large pan and turn heat to medium high. Cook pecans for
2 minutes, stirring often. Reduce heat slightly, add butter and stir-fry
until the butter melts and browns - take care not to burn. This should
only take about 3 minutes. Remove from heat.
In medium bowl, stir (do not beat) together eggs, golden syrup, brown
sugar, cream, vanilla and salt. Add the melted butter/pecan mixture then
pour the filling into the unbaked crust.
Bake for 45-50 minutes or until top is golden brown and appears set. The
pie should still be slightly jiggly in centre. Allow to cool completely at
room temperature. Serve cold with whipped vanilla cream or warm with ice
cream.
Ginger & Apricot Trifles
200 g Bakers Gingernuts
125 ml brandy liqueur (like Van der Hum)
425 g canned apricots, drained and quartered
450 g marscapone cheese
125 ml castor sugar
10 ml vanilla essence
250 ml cream, beaten until thick
125 ml fresh root ginger, cut into julienne strips
Oil for frying
125 ml castor sugar, extra
125 ml flaked almonds, toasted
Break the Bakers Gingernuts coarsely. Place a third of the biscuit pieces
in the bottom of 6 pretty glasses. Sprinkle with a little of the alcohol
and top with a few apricot pieces.
Combine the mascarpone with the sugar and vanilla and spoon half the
mixture over the biscuit layer. Add another layer of biscuits and sprinkle
with a little alcohol. Add a few more apricot pieces to each layer. Spoon
the balance of the mascarpone mixture over and end with a final layer of
biscuits over which you sprinkle the last of the alcohol and the last of
the apricots.
Spoon the cream over the final biscuit layer and set aside. Fry the fresh
ginger in a little oil until crisp. Drain and place on kitchen towel to
remove the excess oil. Dust liberally with castor sugar. When cool,
decorate the trifles with the ginger and sprinkle with almonds. Serve.
Tutti Fruitti Triangles
250 ml Bakers Nuttikrust Biscuits, coarsely chopped
375 ml sugar
125 ml coarsely chopped walnuts
10 ml vanilla essence
250 ml coconut
250 ml mixed glace fruit, chopped finely
375 g unsalted butter, melted
300 ml icing sugar, sifted
50 ml warm water
45 ml orange zest
45 ml lemon zest
Place the Bakers Nuttikrust Biscuits, sugar, walnuts, vanilla, coconut and
glace fruit in a bowl and mix well. Add the melted butter and mix. Press
the mixture firmly into a square tin. Mix the icing sugar and water
together, stir in the zest and spread over the mixture in the tin. Place
in the fridge to chill a couple of hours before cutting into small
triangles.
Tiramisu
125 ml strong black coffee
65 ml brandy
125 g Bakers Boudoir Biscuits
2 large eggs, separated
45 ml castor sugar
10 ml extra brandy
150 g Mascarpone cheese
30 ml cocoa powder
Combine the coffee and brandy. Dip the biscuits into the mixture and lay
them in the bottom of a square, shallow serving dish.
Cream the egg yolks and sugar until light and creamy coloured. Add the
extra brandy and cheese and whisk until smooth.
Beat the egg whites until stiff and fold into the cheese mixture. Pour the
mixture over the biscuits.
Chill until firm and sprinkle with cocoa before serving.
Caramel Choc Praline Truffles
2 x 200g packets Bakers Caramel Chock Romany Cream Biscuits
1 slab peanut brittle
90 g butter, melted with 65 ml golden syrup
Melted caramel chocolate or milk chocolate
Coarsely crush the Bakers Romany Cream Biscuits and peanut brittle
together. Add to the melted butter and golden syrup and cool until firm.
With a teaspoon, form into small balls and place on a tray and
refrigerate. When firm, dip the tops of the truffles in chocolate or
drizzle chocolate over them and allow to cool on a baking tray.
Cinnamon Tarts
1 x 200 g packet Bakers Betta Snack Original
5 ml ground cinnamon
125 ml melted butter
30 ml butter (extra)
45 ml castor sugar
5 ml ground cinnamon (extra)
750 ml toffee flavoured ready-made custard
4 large eggs, beaten
5 ml vanilla essence
6 short sticks of cassia bark
mixture of ground cinnamon and Demerara sugar
Place the Bakers Betta Snack Biscuits in a food processor and process into
fine crumbs. Add the 5 ml cinnamon and 125 ml melted butter and pulse
until combined. Push into the bottoms of mini loose-bottomed flan rings
that have been sprayed with non-stick spray.
Heat the extra butter in a small pan and add the castor sugar and extra
cinnamon. Allow mixture to cook for a few seconds to develop the flavour
of the cinnamon then whisk into the custard together with the beaten eggs
and vanilla.
Pour the mixture into the prepared crusts and stick a short cassia bark
into each centre. Bake in a preheated oven at 190 ºC for 20 minutes or
until set. Remove from oven, sprinkle with the cinnamon and Demerara
mixture and allow to cool before removing from rings, leaving the cassia
bark in tact.
Noogy Tarts
3 egg whites
250 ml sugar
12 Bakers Nutticrust Biscuits, broken into small pieces
50 g walnuts, chopped
5 ml baking powder
Whipped cream and glace fruits for decorating
Beat the egg whites until stiff peaks form. Add sugar gradually, beating
after each addition until incorporated.
Fold in the Bakers Nutticrust Biscuits and nuts, and then fold in the
baking powder.
Place small spoonfuls of the mixture into a greased pie dish. Bake at 180°
C for 25 – 30 minutes or until light and crisp.
When cool, decorate with whipped cream and chopped glace fruits. Serve.
Custard Slices
200g (1 pack) Bakers Tennis Biscuits
50 ml butter
1.25 liters milk
250 ml sugar
125 ml cake flour
125 ml corn starch
125 ml custard powder
Pinch of salt
3 eggs, separated
125 ml cold water
10 ml vanilla essence
300 ml icing sugar, sifted
50 ml lemon juice, heated
Lemon zest
Castor sugar
Arrange half of the Bakers Tennis Biscuits in a greased square pie dish.
Place the butter, milk and sugar in a saucepan over low heat and stir
until the sugar has dissolved. Increase the heat and stir until mixture
reaches boiling point, then remove from the heat. Combine the flour, corn
starch, custard powder and salt. Whisk together the egg yolks and water
and mix into the dry ingredients. Add about 125 ml of the warm milk to the
flour mixture and whisk. Pour into the warm milk mixture return to the
stove and stir over medium heat until the mixture thickens.
Remove from heat and add vanilla essence. Place the saucepan into a very
large bowl containing ice cubes and water. Allow to cool down a little.
Meanwhile, beat egg whites until stiff but not dry. Then fold into custard
mixture. Spoon mixture over Tennis Biscuits, smooth the top and arrange
another layer of Tennis Biscuits on top of the custard layer.
Mix together the icing sugar and lemon juice to form a smooth paste.
Spread over top layer of Tennis Biscuits. Combine the lemon zest and
castor sugar and sprinkle on top. Place in fridge to cool and firm up.
Serve sliced.
Rich Chocolate Tart
200 g (1 pack) Bakers Marie Biscuits
45 ml cocoa
125 ml castor sugar
150 ml melted unsalted butter
4 egg yolks
1 whole egg
65 ml castor sugar
125 ml cream
400 g dark chocolate, melted
10 ml vanilla essence
Orange zest and fresh strawberries, dipped in chocolate, for garnish
Crush the Bakers Marie Biscuits finely and add the cocoa, half the castor
sugar and all the butter. Mix well. Push into the base and sides of a
24-cm loose-bottomed flan ring.
Beat the egg yolks, whole egg and castor sugar until thick and creamy.
Fold in the cream, chocolate and vanilla. Pour mixture into crust and bake
in a moderately slow oven (160 – 170ºC) for 30 minutes or until set. Dust
top with extra cocoa powder, and allow to cool before un-molding from the
ring. Garnish with orange zest and chocolate-dipped strawberries.
Eet•Sum•Mor Biscuit Fudge
250 g butter
5 ml vanilla essence
500 g icing sugar
5 ml coffee powder
45 ml cocoa powder
1 egg, beaten
1 packet (200 g) Bakers Eet–Sum–Mor Biscuits
Melt the butter and add the vanilla essence, icing sugar, coffee, cocoa
powder and egg and mix well.
Place the Bakers Eet–Sum–Mor Biscuits on a board. Break or cut into coarse
crumbs, leaving a few chunky pieces. Mix the biscuits into the butter
mixture and pour into a greased baking dish, about 18 cm x 26 cm.
Refrigerate until set and cut into squares.
Store in an airtight container in the fridge
Makes about 16 squares
Pear and Ginger Cheesecake
1 packet (200 g) Bakers Gingernuts, crushed
125 ml butter or margarine, melted
1 can pears, drained and diced
65 ml finely diced or chopped preserved ginger
500 g creamed cottage cheese
250 ml castor sugar
2 eggs
300 g sour cream
30 ml lemon juice
Mix the crushed biscuits with the butter and press into a greased 20 cm
spring form pan.
Combine the pears and preserved ginger and place on top of the crust. Set
aside.
Process the creamed cottage cheese and sugar in a food processor until
smooth, add the eggs and process again. Add the sour cream and lemon juice
and process to combine. Pour the filling over the pears and bake for 1½
hours at 150˚C or until the filling is set.
Chill well before serving.
Serves 8
Baked Peaches with Nutty Crumble
1 packet (200 g) Eet-sum-mor Biscuits
100 g skinned almonds, lightly roasted and coarsely chopped
65 ml unsalted butter
2 cans peach slices, canned in their own juice
65 ml Amaretto or 5 ml almond essence - optional
Crush the Bakers Biscuits coarsely and combine with the nuts and butter.
Place the peaches with their juice in a saucepan and cook rapidly without
a lid until the sauce has reduced by half. Stir in the Amaretto or essence
if using. Transfer to a greased oven-safe dish. Sprinkle with the biscuit
mixture and place in a moderate oven (180 ºC) for 10 minutes. Serve with
cream or ice cream.
Serves 4 - 6
Lemon Cheese Cake
1 packet (200 g) Bakers Lemon Creams
125 ml melted unsalted butter
2 x 200 g creamed cottage cheese
2 x cans condensed milk
125 ml lemon juice
250 ml sugar
125 ml lemon zest
Place the Bakers Lemon Creams, broken into smaller pieces, in a processor
and process into fine crumbs. Add the butter and pulse until combined.
Push into a large (30 cm) spring form flan ring: bottom and sides.
Whisk together the creamed cottage cheese, condensed milk and lemon juice
and gently pour into the crust. Bake in a preheated oven at 160 ºC for 20
minutes. Remove from the oven and allow to cool in the flan ring.
Meanwhile, heat the sugar over medium heat until melted. Add the lemon
zest and stir until lightly caramelized. Un-mould the cheesecake, slice
into 8 portions and arrange on a serving platter. With a whisk or two
forks, drizzle fine strands of the sugar mixture over the top of the
slices. Allow sugar to cool and harden well before serving.
Serves 8
Marshmallow Snow Drops
120 g butter
1 x 397 g tin condensed milk
45 ml drinking chocolate powder
2 packets Bakers Marie biscuits, finely crushed
175 g mini or small marshmallows
100 g desiccated coconut
Melt the butter and condensed milk over a low heat. Add the chocolate
powder and biscuits to form a stiff mixture. Set aside for 3 - 4 minutes
or until cool enough to handle.
Wet your hands slightly and place a dessert spoon of mixture into the palm
of your hand. Flatten and place one marshmallow in the centre. Form a ball
around the marshmallow with the mixture. Roll each ball in the coconut,
place on a baking sheet covered with wax paper and leave to firm in the
fridge.
Yields about 25 – 30
Strawberry Ice Cream Cake
1 packet Bakers Boudoir Biscuits
Cherry liqueur or cherry cordial
500 g fresh strawberries, hulled and finely chopped or puréed
Castor sugar
2 litres vanilla ice cream
Whipped cream and whole strawberries to decorate
Line a deep soufflé dish with cling wrap. Arrange the boudoir biscuits,
standing upright, along the inside of the dish. Sprinkle some cherry
liqueur or cordial over the biscuits.
Mix the strawberries with a little castor sugar to taste. Add 400 ml of
the ice cream and mix well.
Spoon half of the remaining ice-cream into the centre of the prepared
dish, top with half of the strawberry mixture, then the remaining ice
cream and finally the remaining strawberry. Freeze until firm.
Turn out onto a serving platter and remove cling wrap. Decorate with
whipped cream and a few extra strawberries.
| Links/Adverts |
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 .
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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
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money after 6 months.
You have nothing to lose. I encourage you to visit the website and
register to try the products and service out for free. Click here for more
information. Register as a free trial member then upgrade to start your income
stream.
Children's Stories on CD
Find it hard to get quality
children’s stories? Join the popular Anna Emm Story Club in Afrikaans or
English, and start adding to your child’s CD collection at an early age!
Collect al 96 original stories (on 48 CDs!) over 2 years, or join for a
minimum of 3 months - you decide! Receive 2 new CDs with original
children’s stories every month! Anna Emm Productions has already produced
more than 500 new children’s stories on CD.
Click here
to join . Ideal gift for children and grandchildren.
Africam
Just another reminder to join the Africam fan page
on Facebook.
They will be posting photos / videos and other udates and
articles on the fan page from now.
join at
http://www.facebook.com/home.php#/pages/Africam/169676953137?ref=ts
Also visit
the Africam
website
Herbs
The FunkyMunky Herb eBook is now available. 48 popular herbs,
descriptions and uses with photos. Immediately available, will be emailed
to you. Only R50 ,
send me an email for payment details.
I'm very impressed with what I've read so far. What I really like
is that your book is a combination of medicinal and culinary advice,
unlike many other herb books I've read.
And the format is great - thanks very much. I have an ambitious
project to make a herb garden this year - so your section of herb gardens
will come in very handy - Shelagh
| Subscribe / Unsubscribe / Contact |
To subscribe to this
newsletter and view previous newsletters, click
here, to subscribe to my Afrikaans newsletter, click
here. To unsubscribe, click
on the appropriate link above and unsubscribe or email me at :
peter@funkymunky.co.za
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