Archive for June, 2010


Superstitions are rife among footballers as many players have certain small believes and rituals which they have to do before a game.

I’m not superstitious, as it just brings bad luck (lol) but many people have little things they do , at work or in their daily life,  that qualifies for being superstitious.

Football players like William Gallas, Paul Inces and Kolo Taure insisted on being the last player on the pitch. Other players insisted on being the last to put on his shirt or the last person to leave the changing room.

There is a lot more funny and weird football superstitions and it is common in all sports for people to live by a little silly ritual.

Do you have any work, sports or general superstition?

Source: health24.com


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Kim Cattrall (Samantha Jones) is convinced Sex And The City has helped break down bedroom taboos for families, giving parents a way to talk to their children about potentially embarrassing issues.
The saucy TV show, which has spawned two movies to date, regularly included sex scenes and saw the main characters talking candidly about their love lives. And, after a recent meeting with a grateful father in a supermarket, Kim believes SATC has given moms and dads a way to broach the difficult subject of sex with their kids.

Read more in heat.co.za

What do you think?

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Bafana Bafana takes on the French in today’s big World Cup match. To celebrate this occasion I think a truly French recipe will be the perfect match for the big match.

Steak au Poivre is a classic in almost every French cookbook and this dish is the perfect main course for a French meal.

Total Time: 30 minutes


  • 4 3cm  thick strip steaks ·        
  • 2 teaspoons  salt 
  • ½ teaspoon black pepper
  • 1 tablespoon light olive oil
  • 1/3 cup shallots, chopped
  • ¼ cup butter, cut into 2 pieces
  • ½ cup Cognac or Brandy
  • ¾ cup heavy cream


Season both sides of each steak with the salt and pepper. Heat the oil in a large heavy skillet over high heat, and then sauté the steaks, 2 at a time, for 3-4 minutes on each side. Transfer the steaks to a heatproof dish and keep them warm in a 80 °C oven.

Pour any leftover liquid from the skillet and lower the heat to medium. Add the shallots and 1 piece of butter; sauté for 5 minutes, until cooked. Carefully add Cognac (it may flame) and bring to a boil for 2-3 minutes until the sauce thickens. Stir in cream and other piece of butter; heat through, stirring constantly. Serve over steaks immediately.

Makes 4 servings.

Source: frenchfood.about.com

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The World Cup is literally on our doorstep and the Football fever is everywhere. If you’re hosting some friends to watch a match or two, make the most of the opportunity and replace the dull chips and dips you normally serve with something a little more exciting. Why not create dishes that will not only impress your guests but also represent the countries that will be taking part?

To make it even more interesting, draw lots for the top seeds beforehand and create a multicourse World Cup potluck, with each guest bringing a corresponding snack from the nation whose name they pull out of the hat. You can hold a parallel World Cup of snacks by voting on which nation’s representing snack is the winner.

Here are some classic bar snacks from a few of the top-seeded teams playing in South Africa. Although they may be unfamiliar to you, these snacks are easy to make and might just permanently replace the Lays chips  at your future game nights.

World Cup snack #1: Pao de queijo (cheese breads)

From Brazil (No. 1 seed)

(Makes approx 20 rolls)
1 ½ cups whole milk
1 cup water
1 cup melted butter (or vegetable oil)
4 ½ cups of casava flour (tapioca flour)
5 eggs
2 ½ cups of grated Parmesan cheese
2 cloves garlic (finely minced)
1 tsp salt

Place the milk, water and melted butter in a saucepan and bring to boil.
As soon as it reached the boil, pour over the flour and salt, mixing well until it is a smooth paste.
Mix in the garlic and rest for around 10 minutes.
Mix in the eggs and the cheese, and form the paste into balls (a little bigger than golf balls).
Place the balls on to a greased baking sheet and bake for 15-20 minutes in an oven preheated to 350F/180C.
Serve warm.

World Cup snack #2: Patatas bravas

From Spain (No. 2 seed)

(Serves 4-6)
4 cups of potatoes (in 1 inch/25mm dice)
Olive oil for frying
1 large white onion (finely diced)
2 cloves garlic (minced)
1 350g can chopped tomatoes
2 tsps smoked paprika
1 cup water
1 tsp Sherry vinegar
½ tsp coarse salt
½ tsp black pepper

Boil the potatoes in salted water until approximately half cooked.
Drain and allow to cool.
Fry the onions and garlic in a little olive oil until golden; add the paprika.
Add the tomatoes, water and salt and cook gently until the sauce has thickened.
Add the Sherry vinegar and pepper.
When the sauce is nearly ready, fry the potatoes in a shallow frying pan of olive oil until golden brown and slightly crisp. Do this in small batches so you don’t reduce the temperature of the oil.
Strain the sauce through a sieve.
Serve the potatoes on a large plate with plenty of sauce ladled over them, and eat with toothpicks.

For snacks #3 and #4 and more snacks click here  

World Cup snack #3 : Arancini (risotto rice balls)

From Italy (No. 4 seed)

World Cup snack#4: Choripan with chimichurri

From Argentina (No. 6 seed)

Source: askmen.com

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Wine and food pairing has many dimensions and in some instances it can be very confusing but it can also be very rewarding.

Pairing wines with vegetable-focused dishes – including vegan and vegetarian foods – is easy, but it’s also a way to flex your creative muscles. Honestly, choosing wines for these dishes can result in some of the most exquisite pairings if we understand a few basic principles:

1. Powerful flavours in food and richness call for powerful wines.

2. Lighter food flavours require lighter wines.

3. Spicy, salty, or smoky flavours in food welcome lighter, fruity reds, and off-dry to semi-sweet whites.

4. You can pair food with wine by creating complementary pairings, where the food tastes like the wine (pasta with fresh herbs, olive oil, and olives paired with fresh, herbaceous Sauvignon Blanc). Or you can go the other direction with contrasting pairings, the food and the wine have opposite flavours and textures (an earthy mushroom risotto, for instance with a fruit-driven Pinot Noir).

One of the keys to enjoying a great wine and food match is to consider the cooking method you apply to a dish.

Source: winetimes.co.za

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Too cold or wet to enjoy the great outdoors? How about having an indoor picnic ? The great advantage to having your shindig inside is that you are not dependent on the kindness of Mother Nature.

Indoor picnics don’t have to be boring or corny. Treat it just like a picnic outside in the fresh air. Serve up picnic fare and have games to pass the time. Even at home, somehow, food tastes better when eaten on a blanket.

The best part about an indoor picnic is the fact that there are no bugs or noise ordinances. You can sing, play music, laugh, and have a ball all night long in the comfort of your own home and no one will bother you.

Another advantage of an indoor picnic is the kitchen facilities. The fridge keeps the wine chilled in a no hassle way.  There is no preplanning other than making sure that you have the food you want to eat available in the fridge. Grill steaks, hotdogs, hamburgers, and chicken on an indoor grill top or in a grilling skillet. Even cleanup can wait until the next day if you want.

Source: vineyardesigns.com

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Here are a few great trick photos.

See what happens when people use sleeves from classic vinyl records to create thick photos.



From: toxel.com

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