Ed-Zulu

And now the answer please?

Difficult, not ridiculous

OK, that was the easy one, now the difficult one

16?

Mazambane, mayo and tuna

Getting lucky by playing with Lego, epic!

Rental wanted: free standing house, single level only, preferably from flexible materials, contact Patches on...

This hot black Merc just spotted in CPT CBD http://www.benzinsider.com/wp-content/uploads/2015/05/mercedes-benz-s-class-in-purple-1.jpg

http://kirbymuseum.org/blogs/dynamics/wp-content/uploads/sites/10/2012/12/Yawning-Baby-610x250.jpg

See the OP a-holes retracted their statement and want everyone expelled because the faces were black, although they were actually purple. The level of ridiculousness in this case just shows how morally corrupt some of these so called "Anti-racism" groupings really are. They have no credibility and try as hard as possible to make it up by pursuing non-starter incidents. I, for once, sincerely hope, Afri-forum tear them each two new a-holes.

I have no idea, I know Afri-forum has taken up their case, but I suspect some box at Maties have serious egg to wipe of his politically correct face.

Chambo and ntsima, national dish of Malawi...deep fried fish and pap http://trinitycountrystudy.weebly.com/uploads/2/7/8/7/27874649/5963571_orig.jpg It will taste great as it's in a non-muddy environment being fed with a quality food. So you could expect a fishy taste, not too strong, but still pleasant. Being freshly harvested for cooking, you'll have the benefit of superdooper fresh fish. With all tillapia it is important to clean it properly as the stomach cavity needs a thorough cleaning (not a lot of work actually) before cooking. Best flavour is derived from cooking the entire fish once cleared of scales, stomach and gills. Edit: chambo is bream species directly related to tillapia

You'll be surprised at the local variety. It's indigenous, hardy and if my memory serves me correct have a feed conversion rate of 1:0.7 or better, but lets not quote me on that. Their disease tolerance is magnificent and adapt to water quality "like a fish in water". here's some helpful people to know Aquaculture Association of Southern Africa.Webadres: http://www.aasa-aqua.co.zaTelefoon: 012 807 6720Kontakpersoon: Etienne Hinrichsene-pos adres: chairman@aasa-aqua.co.za

Lovely set-up Pieter. Will you add a battery for back up in the future? Question: There is enough space in there for a few barbel, have you thought of adding a few fingerlings once the tillapia are bigger? Barbel have a massive growth rate in a controlled environment like that, so you could harvest barbel at 8-900g in short period, well before the tillapia reach 400g

http://ecx.images-amazon.com/images/I/71i11CLv%2BNL._SX425_.jpg

I've seen their adds in the SAA magazines when I fly with that k a k airline, was wondering how much. Edit: Ja, will cost plenty...being done at a Netcare Hospital in the heart of money, Rosebank

That must be hellish expensive?

Thank goodness we're on a new page...http://sc.mogicons.com/share/puke-emoticon-299.jpg

BUT...with rib-eye steak, real cheddar and ementaller cheese and just a hint of dijon mustard on the bottom steak...

Capt.Baldie in the white shirt smoked the inner shell plating on the port side like a pro...

Sneaky fella

I loved that too, frijoles rancheros/charros, I think your above is the charros or Cowboy beans. I love the rancheros style, which is without the stock...it kills cholesterol in its tracks and sticks to the ribs like few other meals

What's the brown blob between the two coffee cups? Me: Potato salad for lunch