Hookers: New Amsterdam Schipol Airport Service

Hookers: New Amsterdam Schipol Airport Service

 Post Courtesy RNW

Amsterdam’s Schiphol airport offers travellers plenty of pleasures to while away their time in between flights: tax free shopping, fine dining, relaxing massages, casino gambling, even high-brow art. Now they can also enjoy the services offered by hookers. 

Most of them, newspaper De Telegraaf reports, come from Eastern Europe and do their dealings in the international area just past customs.

Low-cost
To travel to Schiphol, the women buy cheap tickets offered by budget airlines so they can still make a profit. They then descend on bored passengers with enough time to kill and money to spend. Depending on the service agreed, they take them to toilets or one of two hotels in the international area.

Travel expenses
Some women fly up and down on the same day, a KLM spokesperson who wishes to remain anonymous tells the paper. Their expenses are apparently offset by their takings.
Though soliciting is illegal, border police have yet to act, since they can only intervene when someone is caught red-handed or a complaint is filed.
These women “can earn lots of money, much more than in their own countries”, says the Amsterdam prostitution association.

Arrangements
The association has no information on the rates the women ask for their services, though it suspects they are in the hundreds of euros, far more than registered prostitutes working in Amsterdam’s red-light district. There are two likely scenarios, according to the association:
“A man of means, say a businessman, orders a girl from Eastern Europe and pays her flight. Or she comes to Amsterdam on her own initiative, paying for her own flight and possibly for the hotel too.”
The association has no objections against hookers expanding their activities to Amsterdam’s stylish airport.
“But we do have a problem if the girl is forced to work there by a pimp or people trafficker. But if they are enterprising enough to tap this lucrative market on their own, we’re all for it. A word of warning, though: girls operating privately are always more vulnerable.”
 
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The Best Hangover Dish You'll Ever Find (or Make)

The Best Hangover Dish You'll Ever Find (or Make)

"Because life is too short for self-hatred and celery sticks"

~ Marilyn Wann

When I was a little kid, I was a bit gullible (ok, maybe A LOT gullible) and my dad liked to mess with me. One of his all time favorite stories to tell is about how I used to love SPAM until he told me SPAM was made from little creatures that looked like tiny prairie dogs. He told me this whole tale about how I was eating these helpless little creatures (which in my head I pictured to look like a cross between a cute helpless baby seal and a teeny bunny). After which I cried and cried and wouldn't touch the stuff for a good long while...that is until my mom found out and set the record straight. Then I went back to eating the delicious fried pressed "meat," but things were never quite the same.

Anyhow, there was a period in my twenties where I was vacationing in Hawaii pretty regularly and I found the perfect hangover dish - slices of SPAM and a fried egg over a mound of steamed rice with a hefty douse of soy sauce. (FYI- this salty concoction also hits the spot during PMS week.) This dish is horrendous for your health (it's high in protein, but also high in sodium and saturated fat) but so dang delicious. It's super popular in Hawaii, you can find it pretty much anywhere. Mr. S. had never had this dish before so during a recent movie night when neither of us felt like cooking, I suggested to Mr.S. that we pick up some SPAM at Raley's. Curiosity got the better of him and he agreed. As I was throwing together the ingredients, I could see his brow furrowing and a look of uncertainty wash over his face. Somehow I convinced him to take that first salty bite and after that it was an ear to ear smile. Now he can't wait to make it again.


Hangover Bowl

Ingredients

2 slices SPAM

1 egg

1 cup steamed rice

soy sauce


Instructions

- Fry 2 slices of SPAM.

- Fry egg.

- Place steamed rice in bowl, place fried SPAM slices on top, then add fried egg. Top with soy sauce, to taste.

Are You Ready For Some Football? : Sweet 'n Sour Meatballs

Are You Ready For Some Football? : Sweet 'n Sour Meatballs

The fall TV season maybe starting but it seems like most Sundays afternoons and Monday nights around here have been taken over by kickoffs, the sounds of helmets crashing and player stats. Mr.S. and the kidlets are in sports heaven. But even rabid fans need to eat and if you're looking for something easy to fix up try these classic sweet and sour meatballs. All you need are 3 ingredients and a crockpot. The combo sounds odd (and maybe even a bit gross), I know...but it's delicious when it all melds together--really.

Sweet 'n Sour Meatballs

Ingredients

2 lb. bag frozen meatballs (plain), I like to let mine thaw in the fridge overnight

1 12oz. jar Heinz chili sauce (usually found in the ketchup aisle)

1 18oz. jar grape jelly


Instructions

- Combine chili sauce & grape jelly in crock pot and mix until blended well.

- Add in meatballs. Stir so all meatballs are coated well.

- Cover and set crockpot to low. Cook for 2 to 4 hours. Stir occasionally.

- Place crockpot on dining room table and go watch DVR'd new episodes of the "Modern Family" and "The Good Wife" in the other room and hope that the football game doesn't go into OT. ;)

Pomfret Fry

Pomfret Fry

Ingredients :

• 2-3 Fresh Pomfrets , sliced into 4-5 pieces
• 3 Tbsp Red Chilli Powder or as requires
• 1 Tbsp Turmeric Powder or as requires
• Salt As per Taste
• Water as required
• Oil for shallow frying
• 1/2 Cup Barik Rawa / Sooji.

Method :
 Mix Red chilli Powder, turmeric powder ,salt, add little water to make a thick paste.Now apply this paste to pomfret slices making sure that it coats each piece well.Keep side for 20-30 minutes. Now heat oil in pan. coat each pomfret piece with rawa / sooji and shallow fry till crisp. Serve hot as side dish with rice & fish curry.

Fried Crispy Fresh Shrimps

Fried Crispy Fresh Shrimps

Fresh shrimps can be fried into a delicious crispy dish. Fresh shrimps are not always available. They are sold in the markets and also along the road side when in season. The shrimps can be made into 'cincaluk' or preserved shrimp and also 'belacan' or shrimp paste.

Ingredients:
1 bowl shrimps
6 small onions
1 stalk spring onion
1 red chili
1 small piece ginger
3 tbsp rice flour
3 tbsp cornflour
1 egg
1tsp salt
oil for deep frying
1 tsp pepper

Method:
1. Wash the shrimps and drain the water in a strainer.
2. Clean and slice smalls onions, spring onions, chili and ginger

3. Mix all the ingredients into the shrimps.

4, Beat an egg and add to the mixture. Mix thoroughly.
5. Heat up a wok and pour some oil for deep frying. When the oil is hot, take a spoonful of the mixture and deep fry till golden brown.
6. Serve on a plate.

Note:
The fried shrimps should be taken when it is hot. When it is cold, it is not as nice and crispy.

SkyTeam Alliance launches online Round The World Planner

SkyTeam Alliance launches online Round The World Planner

Kenya Airways is a Sky Team Member

Customers of the national carrier Kenya Airways can now use an online application that enables them to plan their travel to various destinations around the world in advance.

The user-friendly application was developed by SkyTeam, the global airline alliance, of which Kenya Airways is a member, and allows customers to create their own Round-The-World itinerary using the extensive networks of all fourteen SkyTeam member airlines.

Round-The-World Planner will also enable travel agents to make bookings through a dedicated SkyTeam website.

Two versions of the Round the World planner have been developed. Both enabling customers to build tailor made itineraries in compliance with SkyTeam’s Round the World fare products, terms and conditions.


KQ customers will access the application via the recently refreshed skyteam.com website. A customized version for travel agents can be accessed via the newly created dedicated skyteam.biz website.

The Round the World Planner is another example of SkyTeam’s focus on actively improving products and services for its customers.
“With hundreds of destinations to choose from, SkyTeam can take our customers wherever they want to go, whenever they want to go, whether they are traveling for business or pleasure,” said Mauro Oretti, SkyTeam’s Vice President of Sales & Marketing.

 He added, “Our new planner has been developed to maximize customers’ potential travel opportunities, whilst minimizing the complexity of planning a Round the World itinerary.”

 The SkyTeam Round the World planner intuitively guides users through every step of planning an itinerary. Once saved, the itinerary can be printed or emailed.

In addition, customers can book their preferred travel plans via their travel agent or any SkyTeam member airline. Future phases of the application will feature real-time flight availability and prices and the ability to book online via SkyTeam.com.


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Fresh Spring Rolls

Fresh Spring Rolls

There are two types of fresh spring rolls. The first type is the Chinese version whereby the skin is made from flour, salt and water. The second type is the Nyonya version whereby the skin is made from flour, eggs, salt and water. Both of the spring rolls skin are paper thin.

Ingredients:

1 medium size turnip
1 carrot
2 pieces fried tofu
1 tbsp preserved soy bean
1 tbsp light soy sauce
100 g small prawns
3 eggs
6 shallots
10 pieces spring roll skin
1cup bean sprout
1 stalk lettuce leaves
some sweet sauce, garlic and chili paste
some oil

Method:
1. Beat the eggs. Heat a little oil in a non stick pan, and fry beaten eggs into a thin omelet. When cooked, cut the omelet into half and set aside.

2. Wash and shred the turnip and carrot thinly. Scald the bean sprouts.

3.For the fillings, pound  garlic and soya bean paste together to make a paste. Heat oil in a wok and fry this paste until it is fragrant. Then add the prawns, turnip, carrot, fried tofu and cook until it is soft. Stir until the flavours are blended and season with soya sauce, salt and sugar. Set aside  and leave to cool. Fry some shallots till fragrant and set aside.

4.To serve, place the popiah skin on a flat surface and spread half of the fried omelet, a little sweet sauce, garlic paste and chili paste. Lay a lettuce leaf on top, put some of the cooked fillings, bean sprouts, and fried shallots. Fold in the sides, roll up and serve immediately.

Pineapple And Orange Enzyme

Pineapple And Orange Enzyme

Pineapple helps to speed up tissue repair. It also helps in indigestion.The combination of fruits in this enzyme helps to reduce pigmentation.

There are many types of enzymes. Enzymes are good for the overall health. Any types of fruit can be used to make enzymes. Make sure you use filtered water to wash the fruits and dry it first before making the enzymes. You can also use a clean towel to dry the fruits faster.

Ingredients:

1 ripe pineapple ( peeled and sliced)

2 oranges ( peeled and sliced)

1/4 bottle honey

1/4 bottle oligo sugar

Method:

1. Clean all the fruits and let them dry. When they are dry, slice thinly

2. In a clean dry glass bottle, arrange 1/3 of the fruits layer by layer. Put in pineapple first and then the oranges. Pour in 1/3of the honey and 1/3of the brown sugar. Repeat the process till all the fruits are used up.

3. Cover the glass bottle with a piece of cloth or plastic cling wrap. Put in a cold place.

4. Everyday shake the bottle so that all the fruit juice cover the fruits. Do this everyday for at least two weeks. You can keep it longer if prefer. The alcohol aroma will be stronger.

5. When done, keep the enzyme in the refrigerator. To get a thick and juicy enzyme, strain the enzyme in a container. The remainder fruits should be put in a juice extractor to get all the juice. Add this together with the strained enzymes. In this way, you will get a thicker and juicer enzyme.

Grilled Asparagus Served with Rémoulade

Grilled Asparagus Served with Rémoulade

You know you've done well when your dinner guest is so enthusiastic about your side dish that he has gone back for seconds and thirds and it looks like he might go as far as to bathe in the sauce.

Rémoulade (adapted from Drick's Rambling Cafe's White Rémoulade Dressing)

Ingredients

1/2 cup mayonnaise

2 tablespoons dry white wine

2 tablespoons capers, chopped

1 garlic clove, finely minced

2 teaspoon green onions, chopped

1 tablespoon flat-leaf parsley, chopped

1 tablespoon Dijon mustard

1 teaspoon dried tarragon

 
Instructions
 
- Mix ingredients in a bowl throughly.

- Cover and refrigerate for several hours to meld the flavors together.

- Serve with grilled asparagus.

Kenya Airways: The Staggering Cost of Becoming Number 1 in Africa

Kenya Airways: The Staggering Cost of Becoming Number 1 in Africa

Carrier Needs over $2 billion to become airline of choice in Africa

Details have emerged about the potential cost of Kenya Airways’ drive to become the number one airline of choice in Africa, connecting the continent’s various destinations via their Nairobi hub.

 Only recently did ‘The Pride of Africa’ sign a record breaking deal of 10 firm orders and 16 options with Brazilian manufacturer Embraer, which, should all options to turn into firm orders as, will double the size of the carrier’s current fleet. Also, when Boeing delivers nine 787 aircraft on firm order, it will allow KQ to add more long haul destinations such as flights to the US, India and the emerging tourism markets in the Far East and the South East.

The cost however is mindboggling with figures ranging from 2+ billion US Dollars upwards, according to sources in Kenya. The forthcoming share rights issue by Kenya Airways is expected to create a core fund to finance this growth, but borrowing and retaining profits at the expense of higher dividends will be other avenue the airline will have to use to be able to pay for the ambitious expansion plans.

At the same time there is intensive lobbying going on to have government boost aviation infrastructure at the country’s main airport in Nairobi, where a second runway is a must to roll out the fleet expansion, while more terminal space and parking spaces for aircraft too are required in order to handle the added passenger and aircraft load. Delays by past KAA management are now coming home to roost as capacity constraints are not only hampering Kenya Airways’ growth plans, but also prevent more airlines from flying to Nairobi or just boosting the number of the existing flights.

 Post courtesy Wolfganghthome blog
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Air Zimbabwe flies back to Harare with one passenger

Air Zimbabwe flies back to Harare with one passenger

Air Zimbabwe flew back to Harare from Victoria Falls with one passenger on Sunday when it resumed flights after a two-month stoppage.

The troubled airline grounded its planes at the end of July when pilots went on strike demanding unpaid salaries and allowances. Acting chief executive officer, Innocent Mavunga on Friday had said the flights would resume after the airline secured a $2.8 million rescue package from the government.

But there were indications customers had lost confidence in the airline after it took 15 passengers from the capital to the resort town of Victoria Falls only to return with one passenger. It was using the MA60 plane, which normally carries over 60 passengers.

But Mr Mavhunga told the state owned Herald that there was nothing amiss about the flight that carried one passenger. “There is nothing unusual about that,” he said “We have not been operating for the past two months and we only resumed on Friday. We are looking at three to six months to resume normal loads.

Clients often book flights way in advance, so we cannot expect an overnight change in the situation.” Domestic flights had failed to take off on Friday as expected because there were no passengers. The Harare-Johannesburg flights, which were supposed to resume on Monday were deferred to Wednesday.

Source: Zimbabwe

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Former South African Airways (SAA) CEO Khaya Ngqula expected to appear in the High Court

Former South African Airways (SAA) CEO Khaya Ngqula expected to appear in the High Court

Former South African Airways (SAA) CEO Khaya Ngqula is expected to appear in the High Court in Johannesburg on Wednesday for allegedly misspending sponsorship money during his time at the company.

“The court argument will be centred around whether SAA, in its haste to sue Mr Ngqula, might have approached the wrong court to deal with the matter,” his spokesperson Louis Seeco said in a statement on Tuesday. 

Ngqula left the company in March 2009.

KPMG conducted a forensic audit following allegations made largely against Ngqula and in July last year, SAA sued him for R30.8-million. 

The SAA board sought to recover R27-million Ngqula allegedly spent on sign-on retention bonuses to company employees, in excess of the authority given to him.

It also sought to recover R3.3-million for his hiring of hospitality suites in various sports stadiums and at least R500 000 he spent on free junkets allegedly for his personal friends. 

Ngqula allegedly organised overseas trips for friends and associates to the 2006 Fifa World Cup, the Rugby World Cup in 2007 and the ATP Tennis Tournament in 2008.

Source SAPA


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Suid Afrikaanse Lugdiens: What the heck is that? How fast time travels!

Suid Afrikaanse Lugdiens: What the heck is that? How fast time travels!

For the benefit of Younger Flight Africa Blog readers:
South African Airways published some vintage photos of the old airline on their Facebook page. How fast time travels. I asked a young Kenyan friend whether he knew about Suid Afrikaanse Luigdens(SAL) and the answer I got was "what the heck is that"? Well it's this: South African Airways. Once upon time it was the airline of apartheid South Africa, the pariah airline of a pariah state. Many young Africans of course do not remember that country.

We know Nelson Mandela and the "Invictus" and the World Cup. Today SAL is South African Airways, a Star Alliance member expanding to newer and newer African destinations. Africa's most Awarded Airline.

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Air Seychelles Rebranding: Air Seychelles undergoes major rebrand

Air Seychelles Rebranding: Air Seychelles undergoes major rebrand

Air Seychelles has made a soft launch and presentation of its new livery and logo at a general staff meeting held at the Anse Royale campus of the Seychelles University.

Current Air Seychelles Livery

 The airline’s Executive Chairman, Maurice Loustau Lalanne has said : “ The airline’s new livery and logo which will also be launched at the Top Resa tourism fair in Paris next week is based on the nature and the magnificent ecosystem that Seychelles boasts and is the muse behind the creation of the logo which is a fluid organic shape, like that of a leaf, has been adopted to signal our support for a greener Seychelles, and a greener Earth.

The rebranding project was spearheaded by the airline’s Organisational Development Department headed by Ms Hazel Ho Peng who explained that the red and green colours have been used in different tones to add dimension and depth, and for a more leafy effect- the focus still being on nature.




Ms Ho Peng explained that the more modern, fresh, and expressive image is still reigned over by the trademark pair of Fairy Terns, that has been the Air Seychelles icon for many years. The pair of Fairy Terns, softened into an abstracted and flowing silhouette, is the primary visual symbol of Air Seychelles. Fairy Terns pair for life, and is a compelling manifestation of not only beauty, elegance, nature and flight, but of loyalty, unity and freedom.

“ The word “air” is a lighter blue to signify the sky, while “Seychelles” is a darker blue, to signify the ocean. The colours used are commonly associated with The Seychelles- blue, green, red and white. The striking colours with the abstracted images of the birds and leaves are aimed at evoking the Seychelles’ Creole spirit, which brings us to our tagline, “Flying the Creole Spirit”,” Ms Ho Peng said.

Describing the tagline – Flying the Creole Spirit – she said that this has been kept from our previous corporate brand identity, with the intent of taking better advantage of our unique differentiation, what sets us apart from other airlines—the quintessence of the Seychelles’ “Creole Spirit”.

Flying the Creole Spirit carries a lot of meanings, but it all comes down to our unique culture, our multi-ethnicity, our welcoming and friendly people, our joie de vivre and passion, our simple and authentic island life, and the breathtaking ecology that is the Seychelles.

Defining the Creole Spirit, Ms Ho Peng said that we have come up with this concise definition that captures some of this:

“ The Creole Spirit is the ‘experience of Seychelles in a nutshell’ and It embodies a distinct approach to, and celebration of, life that is unique to the Seychelles Islands. Evoking the sights, sounds and fragrances of Seychelles, it captures the spontaneous joie-de-vivre, passion and natural warmth of the Seychellois people and echoes an authentic and exotic island life rooted in a multi-ethnic unity and family values. It is a timeless way of living, in harmony with nature”.

Daytrip: Preston Castle in Ione, CA

Daytrip: Preston Castle in Ione, CA

This Saturday, Mr.S. and I celebrated our 2 year anniversary. Since the kidlets were spending the day playing with their cousins, we thought it would be fun to go on a guided tour of the historical Preston School of Industry (locally known as Preston Castle) in Ione. Lloyd, our tour guide, was very informative and explained how the land where the Preston Castle stands was purchased from the Ione Coal & Iron Company and how the building of the Preston School of Industry began.  The facility focused on rehabilitating, rather than simply imprisoning, juvenile offenders and only closed when the new facility was constructed next door. During our visit we were able to tour the first two floors and the basement of the old facility, which included the kitchen where the housekeeper, Anna Corbin, was supposedly bludgeoned to death there in the 1950's. The building, especially the interior is in extreme disrepair and decay, but the Romanesque Revival architecture is fascinating. Hopefully the Preston Castle Foundation will be able to preserve the historic site.

Afterwards, we had a quiet lunch in the town of Ione and chatted about the tour we went on. Then Mr S. had some beautiful flowers delivered to me for our anniversary and we closed out our evening with a romantic dinner at Ambience. It was probably one of the most fun anniversary dates I've gone on.  A little bit of history, suspense and romance...a perfect mix.

Meal With the Pope : Bourbon Bacon Jam

Meal With the Pope : Bourbon Bacon Jam

I spent Friday cooking like a madwoman; after all, we were having the Pope over for dinner...okay, not THE Pope. But rather, Mr. S.'s buddy who's surname is Pope, but it does sound pretty neat to say that we're dining with the Pope, doesn't it? His holiness or not, I wanted to cook up something special for Mr. Pope, the Mrs. and their three kidlets. The menu I decided to go with was :

Appetizers

• Bourbon Bacon Jam & Fried Quail Eggs on Crostini
• Caramelized Onion & Goat Cheese Tartlets
• Sweet & Sour Meatballs 

Main Course

• Ribeyes & Filet Mignon from Taylor's Market (for the adults)
• Grilled Cheeseburgers (for the kidlets)
• Roasted New Red Potatoes w/ Herbes de Provence
• Asparagus w/ Remoulade

Dessert

• Cherry Pie Filling Chocolate Cake

-----------------------------

The big hit with the guests turned out to be the bourbon bacon jam and fried quail eggs on crostini (although the meatballs were a close second).  The bacon jam is pretty easy to make and if you store it in an air tight container in the fridge it can keep for up to a week. I chose to use Buffalo Trace Bourbon...it's delicious! I was first introduced to it by a bartender in Portland while on a roadtrip with a friend. I thought the oaky undertones and trace notes of vanilla would complement the rest of the spices in the bacon jam well. You only use a little bit in the recipe so you'll have plenty left over to serve your guests with the dessert should you choose to do so. ;)

Bourbon Bacon Jam (recipe by Evil Shenanigans)

Ingredients

1 pound thick-cup applewood smoked bacon, cut into 1″ pieces (use the best quality bacon you can get)

1 large sweet onion, cut into 1/4″ thick slices

3 tablespoons light brown sugar

3 cloves garlic, minced

1/4 teaspoon allspice

1/4 teaspoon cinnamon

Pinch fresh grated nutmeg

Pinch ground cloves

1/2 teaspoon dry chipotle powder

1/4 teaspoon smoked paprika

1/2 cup strong brewed coffee

1/4 cup apple cider vinegar

1/2 cup good quality bourbon

1/4 cup maple syrup (does not have to be the best quality, any grade B maple syrup will be fine)

1 tablespoon hot sauce (I used sriracha)


Instructions

- In a large skillet over medium high heat cook the bacon pieces until the begin to crisp at the edges but are still soft in the center, about 1 to 1 1/2 minutes per side. Set aside to drain. Pour all but one tablespoon of the bacon drippings from the pan.

- Lower the heat to medium-low and add the onion and brown sugar. Cook until the onions are well caramelized, about twenty minutes. Add the garlic and spices and cook an additional five minutes.

- Add the liquid ingredients and the bacon to the pan. Increase the heat to medium heat bring the mixture to a boil, then reduce the heat to low and simmer for about two hours. Check the mixture every 30 minutes. If the mixture becomes too dry add a few tablespoons of water. You want the final mixture to be moist and very sticky.

- Let the mixture cool slightly them put it into the bowl of a food processor, or blender, and pulse about 20 times, or until it reaches your preferred consistency.

Gadgets: I Am Hungry Piggy Bowl

Gadgets: I Am Hungry Piggy Bowl

I was roaming through the back of Otos' on Thursday afternoon and came across these rice bowls adorned with a cute piggy matter-of-factly saying, "I am hungry." Smart piggy. Who hasn't been there before?

These bowls are seriously adorbs and super light on the wallet.

Tomatoes and Grapes Enzyme

Tomatoes and Grapes Enzyme

Tomatoes contain vitamins and minerals. It prevents many types of cancers. These include colon, prostate and also breast cancers. The mineral found inside tomatoes can help to ward off these cancers.
Vitamins C and A are also present in tomatoes. Vitamin C can protect us from viruses and other illnesses we don't want. Vitamin A on the other hand plays a role in helping to improve our eyesight, as well as helping to strengthen our immunity from cold and flu. One cup of a natural tomato provides you with over 50 percent of vitamin C .

The juice from grape fruit can help prevent blood clotting and in the process, help improve blood circulation which would generally improve on overall health.


Lemon is another fruit that would strengthen your immune system. If you have flu or cold, try drink lemon juice. It will relieve the symptoms as well as prevent the progress of most infection. Why is it so? Because of its antibacterial and antiviral properties.
Lemon acts as a blood purifier and improves the body’s ability to get rid of toxins. Lemon fruit is excellent in fighting disease that's related to infection

Ingredients:

300 g tomatoes

1 lemon

250 ml honey

100 g oligo sugar


Method:
1. Wash and dry all the fruits. Slice the fruits thinly.

2. Divide into 3 portions and arrange the ingredients in a glass bottle.
3. Repeat the process until all the ingredients are used up.
4. Cover the bottle with a piece of cloth or cling wrap.
5. Place the lid on top.
6. Keep rotating the bottle everyday so that they are well mixed.
7. Keep in a cool dry place for 2 weeks.
8. When it is ready to consume, strain the enzyme in a bottle and store in the refrigerator.
9. To serve, add 2 tbsp of the enzyme with a cup of water.

 Note:

To get a thicker enzymes, the fruits can be put in a fruit juicer.

Brussels Airlines launches new route to Bamako in Mali from Brussels

Brussels Airlines launches new route to Bamako in Mali from Brussels

Brussels Airlines further expanded its African network out of its Brussels (BRU) hub. The Star Alliance airline now flies twice-weekly to Bamako (BKO), the capital of Mali in West Africa and the airline’s 19th destination in Sub-Saharan Africa. Flights are operated with 284-seat A330-300s. This makes Brussels Airport the seventh European airport to be connected with Bamako, while Brussels Airlines becomes the sixth airline to serve Bamako from Europe after Air France, TAP Portugal, Aigle Azur, Spanair and Air Mali.

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African Aviation Photos of the Week: Pictures of Santaco Airlines Launch

African Aviation Photos of the Week: Pictures of Santaco Airlines Launch

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