Monday, December 3, 2007

Mozart cake recipe

Mozart Cake Recipe

This is one version of a famous cake that originated in Austria and is modeled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort. Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste.

For the Cake Batter:

4  large eggs, separated
½   cup granulated sugar
¾   cup flour, plus
1  tablespoon flour
½  cup cornstarch (Maizena), plus
1 tablespoon cornstarch
½   teaspoon baking powder

For Chocolate Ganache Filling:

2  cups heavy cream, divided
1 ¼ cups good quality milk chocolate chips (8 oz)
1 quality semisweet chocolate bars, grated, divided use
2  tablespoons unsalted pistachios, finely chopped


For Decorations:

1 package marzipan paste or almond paste (you might not use all of it)
 green food coloring paste (optional)
1 tablespoon unsalted pistachios, finely chopped
¾ cup heavy cream
1 packet vanilla sugar (approximately ¾  Tablespoon)
    powdered sugar, to taste only if needed

   1. Beat egg whites until stiff but not dry, gradually adding granulated sugar.
   2. Next, mix in the egg yolks one at a time, just enough to combine.
   3. Sift together flour, baking powder, and cornstarch; gradually & gently fold into the egg mixture to combine - be careful not to deflate the egg whites by over mixing.
   4. Line a large nonstick spring form pan with parchment paper and fill with the batter.
   5. Bake in a preheated oven at 350 F (175 C or gas mark 2) for 30 minutes - it will only rise up partway.
   6. Let cool completely.
   7. Meanwhile, heat 1/2 cup of the cream in a small pan over medium-low heat, then stir in the milk chocolate until it melts and is smooth (takes about 5 minutes.)
   8. Remove pan from heat and let cool for 1 hour at room temperature.
   9. Finely grate the bittersweet chocolate using a microplane grater and divide into two portions.
  10. Beat 1 1/2 cups of the cream until stiff peaks form.
  11. Stir chopped nuts and half (one portion) of the grated chocolate gently into the cooled melted chocolate mixture.
  12. Gently fold together the whipped cream and the cooled melted chocolate mixture until just combined.
  13. Remove ring from spring form pan and carefully slice the cake into three even (very thin) layers using a large serrated knife.
  14. Place one cake layer on a large plate, spread with 1/3 of the chocolate ganache, then top with another cake layer, another layer of 1/3 of the ganache, followed by another cake layer.
  15. Spread the remaining chocolate ganache mixture all over the top and sides of the cake.
  16. Chill for 2 hours.
  17. Knead the marzipan(with enough powdered sugar to make it sweet if unsweetened) until well blended and soft like play dough, this takes about 5-10 minutes by hand (optional: you may use food coloring paste to dye the marzipan green if desired.)
  18. Place marzipan between two sheets of wax paper and roll out into very flat circle, about the size of your spring form pan.
  19. Set a plate on top of the marzipan and use the plate as a guide to cut out a perfect circle; then cut circle into 16 triangles.
  20. Set the marzipan triangles in a spiral around the top of the chilled cake, pressing down slightly so they stick - there should be very narrow gaps between each triangle - if desired, curl up the pointy tips decoratively first.
  21. Coat the sides of the cake with some the remaining grated chocolate (save just a bit to sprinkle on top later).
  22. Beat the remaining 3/4 cups of cream with the vanilla sugar to taste until stiff peaks form.
  23. Shortly before serving, garnish cake with swirls of the whipped vanilla cream, the remaining chopped nuts, and sprinkle any remaining grated chocolate on top.


Mozart Cake 2 Recipe

1     cup unsalted butter, softened, plus
5     tablespoons unsalted butter, softened
10     tablespoons confectioners' sugar
1/2     cup finely ground blanched almonds, plus
1     tablespoon finely ground blanched almonds
3     large hard-boiled egg yolks, cooled to room temp and pressed through a fine sieve
2     teaspoons cinnamon
1/4     teaspoon salt
1     tablespoon dark rum
2 1/2     cups flour
1/4     teaspoon baking powder

1     large granny smith apples, peeled, cored, and cut into 1/4 inch dice
1/4     cup sugar
1/8     teaspoon cinnamon
1     tablespoon unsalted butter
2     tablespoons dark rum
1/3     cup heavy cream
1     cinnamon stick, broken in half
8     ounces bittersweet chocolate, coarsely chopped
6     large egg whites, at room temp


2     ounces bittersweet chocolate, at room temp, shaved with a vegetable peeler
1/4     granny smith apples
1     teaspoon lemon juice
2     teaspoons apple jelly or quince jelly
3     cinnamon sticks

   1. MAKE THE PASTRY: Cream the butter in a food processor.
   2. Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
   3. Add the rum and pulse to blend.
   4. Add the flour and baking powder and pulse to blend.
   5. Transfer the dough to a floured work surface and gather into a ball.
   6. Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
   7. Refrigerate for at least 2 hours and up to 2 days.
   8. Let the dough soften slightly before rolling out.
   9. Preheat oven to 350-degrees.
  10. Line 3 baking sheets with parchment paper.
  11. On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
  12. Using the bottom of a spring form pan as a guide, cut out a 9-inch round.
  13. Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
  14. Repeat with the remaining disks of dough.
  15. Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lightly browned.
  16. Transfer the pastry to a rack and let cool completely.

  17. MAKE THE MOUSSE: In a bowl, combine the apple with 1 Tablespoon of the sugar and the cinnamon.
  18. In a large heavy skillet, melt the butter over moderately high heat.
  19. Add the apple and cook over high heat, stirring, until lightly crusted and tender, but not mushy, 3-5 minutes.
  20. Add the rum, carefully ignite it and stir the apple to coat.
  21. Transfer to a plate and let cool to room temp.
  22. In a small saucepan, heat the cream with the cinnamon stick until bubbles appear around the edge.
  23. Remove from the heat, cover and let steep for 10 minutes.
  24. Meanwhile, melt the chocolate in a metal bowl set over a saucepan of simmering water.
  25. Remove from the heat.
  26. Strain the hot cream over the chocolate and discard the cinnamon stick.
  27. Gently stir until smooth and let cool until tepid.
  28. In a bowl, beat the egg whites until very foamy.
  29. Gradually add the remaining 3 Tablespoons of sugar, beating until stiff glossy peaks form.
  30. Using a large rubber spatula, fold one-quarter of the beaten whites into the chocolate.
  31. Fold in the remaining whites and then fold in the apple.
  32. Set 1 cinnamon pastry round in the bottom of a 9-inch spring form pan and spread half of the chocolate mousse on top.
  33. Cover with a second cinnamon pastry round, pressing gently.
  34. Spread the rest of the mousse over the top and cover with the last pastry round.
  35. Refrigerate for at least 30 minutes and up to 8 hours.

  36. GARNISH THE CAKE: Remove the sides of the pan and pat a thin layer of chocolate shavings against the side of the cake.
  37. Cut 5 thin slices from the apples and rub with lemon juice.
  38. Fan the apple slices on the cake.
  39. In a small saucepan, melt the apple jelly over moderately high heat and brush a thin layer over the apples.
  40. Garnish with the cinnamon sticks and serve.


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Mozart cake 3

Ingredients for pastry
1 cup unsalted butter, softened, plus 5 tablespoons unsalted butter, softened
10 tablespoons confectioners’ sugar
1/2 cup finely ground blanched almonds, plus 1 tablespoon finely ground blanched almonds
3 large hard-boiled egg yolks, cooled to room temp and pressed through a fine sieve
2 teaspoons cinnamon
1/4 teaspoon salt
1 tablespoon dark rum
2 1/2 cups flour
1/4 teaspoon baking powder

Making the pastry
Cream the butter in a food processor.
Add the confectioners' sugar, ground almonds, egg yolks, cinnamon and salt and process until smooth.
Add the rum and pulse to blend.
Add the flour and baking powder and pulse to blend.
Transfer the dough to a floured work surface and gather into a ball.
Cut the dough into thirds; pat each piece into a 6-inch disk and wrap separately in plastic.
Refrigerate for at least 2 hours and up to 2 days.
Let the dough soften slightly before rolling out.
Preheat oven to 350-degrees.
Line 3 baking sheets with parchment paper.
On a lightly floured surface, roll 1 disk of the dough into a 10-inch round.
Using the bottom of a spring form pan as a guide, cut out a 9-inch round.
Carefully transfer the round to a parchment-lined baking sheet and chill for 30 minutes.
Repeat with the remaining disks of dough.
Prick the rounds all over with a fork and then bake them one at a time for 20-25 minutes, or until lightly browned.
Transfer the pastry to a rack and let cool completely.

Here is a recipe for raspberry filling.
1/2 cup sugar
2 tablespoons cornstarch or arrowroot
pinch ground nutmeg
1/4 cup water
1 tablespoon unsalted butter
1 1/2 cups raspberries

In a small saucepan over moderate heat, combine the sugar, cornstarch, and nutmeg.
Gradually add the water and stir. Add the butter and raspberries and bring to a boil, stirring gently.
Boil for 2 minutes, or until thickened.

Once the pastry has cooled you can then add your filling and the Bavarian cream.

Triple Chocolate Mozart Cake Recipe

Not for the cake mix crowd! This is for people who love spending time in the kitchen and love seeing a delicious fancy cake emerge...
and the look on their family/guests face when they serve it. This is decadent, no flour, and great for chocoholics.
Like all cream cakes, must be made a day before serving (at least)!

500     g dark chocolate
300     g white chocolate
100     g unsalted butter
500     ml sweet cream
5     large eggs, separated
400     g nuts (your choice of nut, not roasted or salted)
2/3     cup sugar
2     tablespoons liqueur, your choice

   1. Make dark chocolate cream:
   2. melt 250g dark chocolate with the butter over a double boiler (small pot set inside another small pot containing boiling water) until consistency is smooth.
   3. Remove from heat and add 1 tablespoon of liqueur.
   4. Beat yolks and add slowly, while beating, to chocolate mixture so no lumps develop.
   5. Cover and refrigerate for 3 hours.
   6. Make white chocolate cream:
   7. melt the white chocolate in a double boiler with 250 mL of sweet cream until consistency is smooth.
   8. Cover and refrigerate for 3 hours.
   9. Make ganache:
  10. Melt 250g of dark chocolate with 250 ml of sweet cream in a double boiler until consistency is smooth.
  11. Remove from heat & add 1 tablespoon of liqueur.
  12. Cover and refrigerate for 3 hours.
  13. To make nut meringues:
  14. Prepare 3 sheets of wax paper with circles drawn on them (standard spring form pan diameter, approximately 26cm).
  15. Finely chop nuts in the food processor (do not grind!).
  16. Whip egg whites until peaks form and then add the sugar, 1/3 each time, while whipping the meringue into stiff, shiny peaks.
  17. Gently fold the nuts into the meringue until it is uniform.
  18. Spread 1/3 of the meringue in the center of each wax paper circle; spread the meringue around to create a meringue circle of uniform thickness.
  19. bake on lowest oven heat approximately 1 hour or until meringue is fully baked but not burnt.
  20. After each meringue has cooled, peel off the wax paper and set it aside.
  21. by the time you have baked all three circles, the creams will have spent 3 hours in the fridge--take each cream out and whip it until it is light and fluffy.
  22. Assemble your cake:
  23. On the first meringue circle, spread the dark chocolate cream.
  24. Cover with the second meringue circle, and spread on it the white chocolate cream.
  25. Cover with the third meringue circle, and spread on it the ganache, on the top and sides.
  26. Cover and refrigerate for at least 3-4 hours.

Global Property


Patient information



Patient Information
A woman called a local hospital. "Hello," she said. "I'd like to talk with the person who gives the information regarding your patients.
 I'd like to find out if the patient is getting better, doing as expected or getting worse."
The voice on the other end of the line said, "What is the patient's name and room number?"
"Sarah Wells in Room 302," the woman answered.
"I will connect you with the nursing station."
"3-A Nursing Station. How can I help You?"
"I would like to know the condition of Sarah Wells in Room 302."
"Just a moment. Let me look at her records. Oh, yes. Mrs. Wells is doing very well.
 In fact, she's had two full meals, her blood pressure is fine, her blood work just came back
as normal, she's going to be taken off the heart monitor in a couple of hours and, if she
continues this improvement, Dr. Murphy is going to send her home Tuesday at noon."
"Thank Goodness!" the woman said. "That's wonderful! Oh! That's fantastic, that's wonderful news!"
The nurse said, "From your enthusiasm, I take it you must be a family member or a very close friend!"
"Not exactly," the woman said. "I'm Sarah Wells in 302! Nobody here tells me anything."

Salt Hotel



Salt Hotel in Bolivia


Hotel de Sal Playa


In the dining room of the Hotel de Sal Playa in Bolivia, the salt is always on the table.
In fact, at the world's only hotel made of salt, the salt is the table.

Located near the famous Uyuni salt mine in the southwestern part of the country,


 Hotel de Sal Playa's roof, and bar are built of salt.


Even the floor is covered with salt granules.

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The hotel was built in 1993 by a salt artisan who saw a mint in the number of tourists
looking for places to stay while visiting the nearby mine, which is one of the world's largest of its kind.
This man is lying on salt.

The lodge has 15 bedrooms, a dining room, a living room and a bar.

The hotel walls are made of salt blocks stuck together with a cement-like substance made
of salt and water.
During rainy seasons, the walls are strengthened with new blocks, while the owners ask
the guests to avoid licking the walls to prevent deterioration.


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Dust storm


Dust Storms

When the Air Itself Turns Against You!


They are known by many names: Haboob, Simum, Black Blizzards. A solid wall of dust almost a mile high, moving whole
sand dunes and bringing Biblical darkness to the huge areas of the world.

Scorching hot winds (up to 40 degrees Celsius) blowing the sand around with hurricane speeds...

What seems extreme to us is actually a common occurrence in Africa and the Middle East.
The similar sand-saturated hurricane-speed storms over Mediterranian are called Sirocco, Yugo and Ghibli.

The dust (or desert sand) particles become airborne and held in suspension, creating a moving front.
The convection of cold air over the heated ground maintains the storm and keeps the dust rolling.



See one such storm coming into the Israeli Negev desert from Sinai (advancing with the speed of appr. 40 mph).
According to the photographer Eviathar ben Zedeff (link), the sand wall is over 4,000 ft high:





Here is an alarming fact: sand storms now happen ten times more frequently than fifty years ago.
 For example, Mauritania had only two storms per year in the early Sixties, now it's more like EIGHTY a year.

Sahara's sand is also being sent into the Atlantic at an accelerated pace (five times growth in one year, since 2006!) -
however, this could be a good thing, according to Wikipedia, as it will cool off the ocean enough to slightly ease the
 ongoing 2007 hurricane season.


Dust covers Astana, the new capital of Kazakhstan

Dust covers Astana, the new capital of Kazakhstan


The lamplighters brave the dust storm in Nevada desert

 The next picture may look like an incoming dust storm, but it is just a cloud front.

Cloud Front Australian Outback

Fire your boss

Build with Lego








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Touch my heart


Do you know how I feel when you touch my heart
Can you hear me cry inside at your silent embrace

Do you see the fear I keep hidden away
Can you feel the pain I never show

I can't help but smile when you touch my heart
You can't know the warmth it brings me

I can't bring myself to share the love
You can't see the hope in my soul

If only I too touch your heart
I only try to ease your fears

If only I could help as much
I only wish I were as true

Do you know you touch my heart
I love you being in my life

Do you feel the way I do
Do you know you touch my heart

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Why Woman are the luckier s e x

Why Women are the Luckier S e x!

1. We got off the Titanic first.

2. We can scare male bosses with mysterious gynaecological disorder excuses.

3. We never ejaculate prematurely.

4. We get to flirt with systems support men who always return our calls and are nice to us when we blow up our computers.

5. When we buy a vibrator it's glamorous. When men buy a blow-up doll, it's pathetic.

6. Our boyfriend's clothes make us look elfin and gorgeous. Guys look like complete idiots in ours.

7. We can be groupies. Male groupies are stalkers.

8. We can cry and get off speeding fines.

9. We've never lusted after a cartoon character or the central figure in a computer game.

10. Taxis stop for us.

11. Men die earlier, so we get to cash in on the life insurance.

12. We don't look like a frog in a blender when dancing.

13. Free drinks, free dinners, free movie (you get the point?).

14. We can hug our friend without wondering if she thinks we're gay.

15. We know the truth about whether size matters.

16. New lipstick gives us a whole new lease on life.

17. If we have s.e.x with someone and don't call the next day, we're not the devil.

18. Condoms make no significant difference in our enjoyment of sex.

19. We can sleep our way to the top.

20. Nothing crucial can be cut off with one clean sweep.

21. It is possible to live our whole lives without ever taking a group shower.

Global Property

22. No fashion faux pas we make could rival Speedos.

23. If we cheat on our spouse, people assume it's because we're being emotionally neglected.

24. We never have to wonder if his orgasm was real.

25. We can fully assess a person just by looking at their shoes.

26. If we forget to shave, no one has to know.5

27. We can congratulate our teammate without ever touching her arse.

28. If we have a zit, we know how to conceal it.

29. We never have to reach down every so often to make sure our privates are still there.

30. If we're dumb, some people will find it cute.

31. We have an excuse to be a total bitch at least once a month.

32. We can talk to people of the opposite sex without having to picture them naked.

33. If we marry someone 20 years younger, we're aware that we look like an idiot.

34. Our friends won't think we're weird if we ask whether there's spinach in our teeth.

35. There are times when chocolate really can solve all your problems.

36. Gay waiters don't make us uncomfortable.

37. We'll never regret piercing our ears.

Win a LCD TV



After digging to a depth of 100 meters last year,
Russian scientists found traces of copper wire

dating back 1000 years, and came to the

conclusion that their ancestors already had a

 telephone network one thousand years  ago.


  So, not to be outdone, in the weeks that followed,
 American scientists dug
 200 meters and headlines in the US papers read:
 "US scientists have found traces of 2000 year old
optical fibers, and have concluded that their ancestors

already had advanced high-tech digital
 telephone 1000 years earlier than the Russians."


  One week later, the Indian newspapers reported the
 "After digging as deep as 500 meters, Indian
 scientists have found absolutely nothing.

They have concluded that 5000 years ago, their
ancestors   were already using wireless technology

2007 in SA Language is Afrikaans

Ons het die van een van ons lede ontvang.

Classic.  Moet lees. haha



As dit van my afgehang het, het 'n jaar vir ewig aangehou.
Daar is nie 'n einde nie en daarom geen begin nie, daar is nie 'n
Oujaarsaandpartytjie nie en daar is nie 'n Nuwejaarsoggend-kopseer nie
(en Koos hoef nooit weer te drink nie, of hy kan ononderbroke drink), daar
is nie 'n Oujaars-bestekopname nie, en daarom geen nuwejaarsvoornemens
Jy neuk net aan.

Vat nou maar vir Januarie. 'n Maand sonder enige identiteit.
'n Klomp hou vakansie, terwyl die ander sotte sukkel om hul werk gedoen te
kry, want die spul wat die tjeks moet teken, lê nog op Margate se strand.
Dan jaag almal huis toe met 'n moerse spoed, terwyl pa sit en vloek oor sy
verdraft wat in sy kanon is en ma die nuwe rolle om haar middellyf blou
Die res van die maand eet almal viennas en droë Krismiskoek, want die
kinders se skoolklere kos 'n plaas se geld.
Arme, stomme Februarie. Nie eens genoeg dae om 'n ware maand te wees
Nie en kry toe maar Valentynsdag sodat hy nie sleg moet voel nie.
In Februarie gooi die meeste mense hul voornemens vir die nuwe jaar
oorboord, begin weer rook/drink/vreet, en verval in diepe depressie, want die hond is
pregnant en die vrou kla sy's moeg om almal se slaaf te wees.
Maart - nou ja, foei tog. Nog vis, nog vlees. Dis te koud vir somersklere
en te warm vir wintersklere. Jy kry 'n vieslike griep en vergeet jou Selfoon
op die apteek se toonbank. Die rentekoers gaan op en Breggie dreig om
niversiteit op te skop en haarself te gaan soek op 'n pelgrimsreis
deur Indië. Graeme Smith bedank as die Proteas se kaptein, want hy wil
meer tyd saam met Herschelle Gibbs deurbring.

Dan is dit April. Immers is daar 'n paar vakansiedae wat die gemoedere
opkikker. Die Kaap is te duur en Durban te warm. Dan maar Oudtshoorn
toe vir die KKNK waar jy jou beursie in die biertuin, jou geduld by die
kaartjieskantoor en jou balans by die brandewynstalletjie verloor.

Mei wêreld. Die Suid-Afrikaanse spanne beklee die onderste vyf
plekke op die Super 14 punteleer en die minister van sport sê dinge lyk
belowend. 'n Skoolhoof van Pretoria word gevang vir dronkbestuur en sy vrou bieg
oor haar dobbelprobleem, wat weer op sy beurt tot haar man s'n gely het.
'n Bekende gay modeontwerper bevestig dat hy eintlik heteroseksueel is en
raak verloof aan oud-mej. SA, Suzette van der Merwe. Die Creepy Crawly sluk 'n
oordosis herfsblare in.
Junie is nes Julie, jy spel hom net verskillend. Die verwarmer
brand uit, die kaggel verstop en die warmwatersak lek. Robert Mugabe koop
vir hom 'n woonstel in Kampsbaai en George Bush verklaar oorlog teen
Switserland. Skoonma kom kuier en die boerboel vreet haar nuwe paar Hush
Puppies op.
Julie het nog nooit die son gesien nie. Hy dra 'n grys mus, 'n
langpyponderbroek en stewels wat sy voete laat stink. Dis nat in
die Kaap, droog in Gauteng en koud in die Vrystaat. In die hoofstraat van
Benoni, vroeër herdoop na Charlize Theron Boulevard , open 'n
Charlize Theron-droogskoonmaker, 'n Charlize Theron-skoonheidsalon
en 'n Charlize Theron-drankwinkel.

Eintlik wou Augustus nog altyd September gewees het. Nou steel hy
maar 'n paar bloeisels en 'n bietjie son om sy vaal gesig in te kleur.
Almal karring net aan, behalwe ons adjunkpresident, wat die wêreld vol
rits in haar eie Gulfstream-jet. Sy sê gerugte dat sy haar vliegtuig teen 'n
onbekende bedrag by 'n kontak van Schabir Shaik gekoop het, is ongegrond
September is net 'n ander woord vir sinus. Meeste mense
stik, stotter en snuif die maand deur. Patricia Lewis en Amor Vittone
skryf saam 'n boek: Skoonheid vergaan, maar silikoon bly staan. Pa val van die leer af
terwyl hy die geute verf, en ma sluit by Weight Watchers aan, want die
vakansie is net om die draai.
Oktober is miskien die mooiste, mooiste maand, maar terwyl die
lente sy kleure en geure in 'n weerbarstige streep oor die landskap trek,
klim die herinnering aan verspeelde dae onder jou gewete in. Die jaar is
amper verby en wat het jy nou eintlik gedoen. Bôgeroll! Die boek wat jy
wou skryf, die marathon wat jy wou hardloop, die slegte gewoontes wat jy sou
afleer - het niks van gekom nie. In stede is jy luier, dikker en dommer as
'n Jaar gelede.
November begroet jou met 'n kakofonie van voortydige Krismisklanke.
Ná drie doppe op die office party beledig jy jou baas, lê aan by die
ontvangsdame en brand 'n gat in die duur, gehuurde tafeldoek. Op Guy
Fawkes raak die hond, die huishulp en die tuinslang weg. Sussie word naar op haar
matriekafskeidrok en boetie kleur sy hare pers.
Desember is die begin van die einde. Steve Hofmeyr stig sy eie
kerk, F*k*ofpolisiekar stel hulle gospel-CD vry en Leon Schuster se nuwe
fliek, "Daar's 'n Xhosa in my kooi", is 'n wegholsukses. Op Oukersaand gee
Pappa vir mamma 'n bottle "You're the Fire", en mamma maak vir pappa so
warm dat hy Kersdag nog vonke doodslaan.
 Voorspoedige 2008 - Ek kan nie wag nie!

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