Saturday, 16 March 2013

Crazy World: Man gets his mother pregnant… yet again

ZIMBABWE: A man in Zimbabwe has committed the worst crime possible, not once but twice. A resident of a village in Zimbabwe left his mother pregnant with his child for the second time and absconded. The mother also allegedly fled the village, according to reports in the British media.
About four years ago, the mother and son were fined by their village church after the council learnt that the woman was left pregnant by her son. At that time, the woman had miscarried when she was four months pregnant. Now, history has repeated itself.
The villagers were outraged on learning about the incestuous relationship which has been on since 2008. The woman's husband passed away after a long illness.
Now villagers want to hunt and get the duo back to the village and subject them to harsh punishment to send out a signal to the entire community that such incestuous relationships would not be tolerated.
The villagers found out that the mother was pregnant for the second time when the woman stopped going to church. When villagers visited her at home, they found that she was five months pregnant by her own son.

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Friday, 15 March 2013

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Wednesday, 13 March 2013

Latest Recipe of The Day "Hasselback potatoes"

Hasselback potatoes

Ingredients:

4 medium-sized potatoes
2 cloves of garlic, thinly sliced
4 tablespoons of olive oil
20 grams of butter, melted
A few strands of saffron
Salt and pepper to season
Directions:
For the oil:
Heat the olive oil in a pan on medium heat. Add the sliced garlic and saffron then season. Allow to bubble for 2 minutes then turn off the heat and set aside leaving the flavors to come together.
For the potatoes:
Begin by moving your oven rack to the middle and preheating to 190 degrees Celsius. Prepare a large bowl of cold water and set aside. Wash your potatoes well before slicing. One potato at a time, make sure they don't roll over when placed on a flat surface. If they roll, cut a very thin slice lengthwise at the bottom to allow it to remain flat. Begin slicing the potatoes 3 to 4 mm apart never allowing your knife to slice through the potato disconnecting the slices. If necessary, lay down chopsticks or wooden spoons parallel to each other and use them as guides to know where to stop cutting. When you finish one potato, immediately drop it in the reserved bowl of cold water and continue with the rest. This will stop discoloration from occurring and will drain additional starch that may not allow the slices to fan out.
Place the potatoes in a greased shallow baking pan after drying one at a time. Brush the potatoes with the melted butter and 1 tablespoon of olive oil then season with salt and pepper. Cover the dish tightly with foil and bake the potatoes until just tender. This should take 35 minutes. Once tender, remove the foil and bake until tender for 10 more minutes. Turn your grill on after baking and grill for an additional 5 minutes. Once removed from the oven, drizzle with saffron garlic oil and serve.
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