Manager’s Report June 2017

Note from the webmaster: We’ve been working on upgrading the Big 5 Blog the past few months, and for this reason we have not been able to publish our regular manager- and ranger reports. We apologise for this but hope that you will enjoy the flood of news that has reached you the past two days, as we catch up with all the outstanding newsletters.

And so we have reached the halfway mark for 2017! Hot summer days are something of the past and we are enjoying crisp winter temperatures! This month, we placed the patio heaters back into the boma and guests are also enjoying the blankets and hot water bottles on game drives. Temperatures have been dropping day by day and we are now in the full swing of winter.

Although the bush can get very dry and pale during the winter months, there is a rainbow of colours around the lodge. The bougainvillea bushes and aloes are in bloom. The gardens are painted with strokes and blotches of orange, pink, red and yellow. The aloe flowers also attract the most amazing birdlife, making them just a little more special.

Plains zebra by Morné Fouché

This month we started a new maintenance project at the lodge. Our old bar is getting a makeover. The structure as it stands today was built in 1993. This building used to be the original bar and dining area. Nowadays the old bar acts as the games room, where guests can relax and enjoy a game of foosball, table tennis or pool. Hendrik and his maintenance team have already made loads of progress. The floor and walls have been stripped and covered with a fresh layer of paint. Old lights have been revamped for an authentic look and are shining a bright new light. Watch this space! Our fresh new look, with a few exciting additions, is coming in July…

In order to be a qualified guide at Elephant Plains, the guides need to pass an advanced rifle handling assessment. This is known as ARH in our industry. The qualification is valid for three years. This month, Morné and Louis and Dawie Lombard reached the line where it was once again time for them to renew their ARH qualification. This assessment is made out of multiple range, speed and accuracy shooting. It consists of a simulating hippo charge, accuracy and timed shots on two different buffalo targets and general aiming skills. Morné, Louis and Dawie all passed their assessments with flying colours. The examiner was very impressed with their shooting skills. Congratulations guys! To fire that many accurate shots does not lie in everyone’s barrel!

Trapcam photoLast month, our trapcam was back at our resident hyena den, just west of our airstrip. I am now convinced that their favourite early morning activity is to lie around in the shade, doing as little as possible. What happens at night is another story, though. Busy bodies move around the den from dusk to dawn. The biggest count we’ve had at the den is 28 individuals and the range from old, to young, to very small black pups.

Staff birthdays were few and far apart at the lodge this month. We celebrated only two birthdays during June. Remember celebrated his birthday on the 7th. Those of you who have visited the lodge recently would know him as the bubbly personality at front of house, assisting during check-ins. We are so proud of him. He started off as a waiter, then a barman and now he is a real busy body in our reception, keeping all the ladies on their toes. On the 26th Dudu celebrated her birthday. Dudu is part of our housekeeping team and also makes a big difference in the scullery, never missing a spot on a plate or glass. I hope you both had wonderful birthdays. To all our readers who celebrated their birthdays during June, I hope your day was filled with happiness and laughter.

I am very excited to announce that we will soon introduce our new menus. The chefs are hard at work, mixing and matching several options to get just the correct dishes paired and in place. So far, so good. With some final touches and adjustments to make, our new menus will soon be complete. Watch this space.

This month, head chef Mia, shares a recipe for some deliciously Éclairs. Be careful when baking these, you might just over-indulge!

Éclair

Ingredients

Éclair250 ml Boiling water
125 ml Butter – cut into blocks
250ml Flour
2 ml Salt
4 Large Eggs

Cream Filling

500 ml Fresh cream
75 ml Icing sugar
1 ml Vanilla

Chocolate Topping

300 ml Icing sugar
75 ml cocoa
15 ml soft butter
30 ml water

Method

Put the water and butter in a pot and bring to the boil.
Add the flour to the water mixture.
Stir until the dough forms a ball. Remove from the heat and mix for 1 minute.
Let the mixture cool for about 5 minutes.
Add the eggs one at a time and mix after each addition.
Pipe the dough onto a well greased baking pan. Leave some space in between for the éclairs to expand.
Bake at 220°C for 10 minutes, reduce the heat to 180°C and bake for another 25 minutes.
Prick each éclair when it comes out of the oven, let it cool.
Whisk the cream until soft peaks, add the icing sugar and vanilla. Fill each éclair with the cream mixture.
For the chocolate topping, sieve the icing sugar and cocoa together. Add the butter and boiling water until the correct consistency.
Spoon mixture over the éclairs, serve and enjoy!

Makes about 30 small eclairs.

Serve and enjoy! 

All the best till next month
Tersia Fouché

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Manager’s Report May 2017

Winter has arrived and the bush is wearing its winter attire once again! We have the blankets and hot water bottles back on the game drive vehicles and game viewing has been spectacular! The trees and grass are not as lush anymore, which gives you a better view of all the amazing wildlife living around us. We’ve had a wonderful month at the lodge with guests from all over the world. If you have some last minute safari plans, be sure to contact our reservations office for some last minute availability during our winter special rates. Come and enjoy an evening around the fire in the boma with us and witness the most beautiful night sky Africa has to offer!

Elephant bulls playing by Morné Fouché

In the middle of May Etienne, Marlet, Anel and I once again took on the journey to Durban, to attend the annual Tourism Indaba. Our stand, tastefully decorated in crisp white and wicker, drew a lot of attention and we received loads of compliments. Thank you to each and every one who visited our stand. We met with loads of our well-known agents, but also got to meet a few new and upcoming ones. I am sure we will have many more years of good business relations with all of them.

Trapcam photo With winter creeping up upon us, we see more and more activity at our waterholes. This month, the trapcam was placed on the road next to Leeukuil pan. There was a lot of traffic on this specific road during the time we had the camera up. We captured this beautiful waterbuck bull, gracefully moving towards the pan.

We welcomed a new but somewhat familiar face at the lodge this month. Dawie Lombard joined our ranger team just before the month said its last goodbyes. Dawie actually gained some practical experience at Elephant Plains in 2009 as a young student guide, fresh out of EcoTraining. It’s great having him back at the lodge and almost feels as if he never left, but just went on a very, very long holiday. Welcome back Dawie!

Dwarf Mongoose by Morné FouchéAs always, we had some staff birthdays to celebrate. I celebrated my birthday on the 3rd and just the following day, Oom Etienne Swart had his special day. Although Oom Etienne lives in the Free State, his birthday is still special to us. To all our readers who celebrated their birthdays in May, I hope your day was filled with happiness and laughter!

Our recipe for the month is a creamy chicken sensation. These chicken phyllo cups are very easy and great for lunch. If you prefer to make a big pie instead of the single portions, just line a big pie dish and fill with the creamy chicken.

Creamy Chicken Phyllo Cups

Ingredients

Creamy Chicken Phyllo Cups1Kg Chicken breasts, cut to small pieces
Salt and pepper
Garlic & Herb spice
1 cup Frozen peas
1/2 cup Chopped spring onions
1 Roll Phyllo pastry
Melted butter to brush

Method

Fry chopped spring onions in oil till soft. Add the chicken and fry till cooked but not dry. Add the frozen peas and fry till soft.
Spice with salt, pepper and Garlic & herb spices.
Make a basic white sauce, about 500ml, and add to the chicken.

To make the Phyllo cups

Cut Phyllo pastry in 10cm x 10 cm squares. Layer 3 sheets on top of each other. Place the pastry squares in a muffin pan and brush the sides with melted butter. Bake for about 5 minutes at 180°C till the sides are brown. Set aside to cool down.

Once cooled, fill the phyllo cups with the chicken mixture.

Makes 12 individual portions

Serve and enjoy!

All the best till next month.
Tersia Fouché

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Manager’s Report April 2017

Wild photo of the month by Paul, Sue and Mark Johnstone

April was another perfect month at the lodge. The bush and surrounds have changed a bit after the rain we had. The trees and grass transformed from a pale brown, to green overnight. One can still see that we are heading into winter, but the fresh green colours out in the bush were a huge relieve. At one stage, I was getting a bit depressed with the winter look that came too soon. Game viewing was magical and we had many groups at the lodge. They enjoyed the daily sightings.

African wild dogs by Louis Liversage
African wild dogs by Louis Liversage

Now that winter is creeping up on us, we have changed our daily schedule at the lodge. We have moved our morning game drives 30min later, now departing at 06:00 and the afternoon drives depart 30min later, at 15:30. With daylight changes, we need to also change our schedule to ensure the best possible game viewing experience for all our guests. The morning game drives start off quite chilly, but then heats up towards the end of the morning drive and the afternoon drives are the direct opposite. You do not feel the need for a jacket at first, but just as the sun sets behind the mountains, a warm fleecy jacket is more than welcome! For those who will be visiting the lodge in the next month or two, please remember to pack those scarves and gloves. Should you not have space, you can also buy them from our winter stocked Curio Shop!

Buffalo bull and -cow by Morné FouchéIt is that time of year again, show time! April and May are two very busy months in the tourism calendar. The World Travel Market took place 19 to 21 April in Cape Town and our lodge was again represented by our marketing representative, Samantha Chatham at her Somewhere South stand. Soon Etienne, Marlet, Anel and myself will travel to Durban, to attend the annual tourism show, Indaba, on the 16th, 17th & 18th of May. The show is held at the International Convention Centre in Durban and we are very excited to present our wonderful product once again. During our time there, we make the most of every second, to meet up with all the familiar faces in the industry. We enjoy spending some face to face time with our agents and to also get to know new and upcoming agents and tour operators. If you are attending Indaba this year, feel free to visit our stand at any time, ICCG02. Hope to see you there!

This month the trapcam was placed at Bushcamp Pan. We caught this small tower of giraffe one afternoon. They are often sighted on our driveway towards the lodge. The young ones can get very curious sometimes. It almost looks like this one spotted the camera and posed for a family portrait with its mother.

Trapcam photo We also had some birthdays at the lodge this month. On the 3rd Simon celebrated his birthday. He is one of the gardeners who keeps the lodge surroundings in tip-top condition and assists with general day to day maintenance. On the 13th, Etienne had his big day. The love and pride Etienne has for the lodge is bigger than anything I have ever seen. He is an inspiration to all of us and a wonderful boss to work for! Short on his heels was Janine, who celebrated her birthday on the 18th. Janine is well known in our reservation department. Then, last but not least, Joyce celebrated her birthday on the 30th. Joyce is one of our cleaners who makes sure that her rooms are always comfortable and cleaned to perfection. Happy Birthday to all of you! I hope you had wonderful birthdays and may you enjoy many more at Elephant Plains! To all our readers who celebrated their birthdays during April, we hope you also had a fantastic day, filled with happiness and laughter!

As we are slowly moving into winter, the recipe for this month is perfect for any occasion. Should you need something quick to add to an afternoon tea, or are planning a dinner,Vinegar pudding will never let you down. Although the name sounds a bit strange, you will be pleasantly surprised!

Vinegar Pudding

Ingredients

Vinegar Pudding210 g Flour
100 g Butter
20 ml Apricot jam
200 g Sugar
2 Eggs
250 ml Milk
5 ml Bicarbonate of soda

For the Sauce

250 ml Water
200 g Sugar
50 ml White vinegar

Method

Preheat oven to 180°C.
Mix together the flour, sugar, butter and bicarbonate of soda.
In a separate bowl, beat together milk, apricot jam and eggs.
Lastly add the milk mixture to the flour mixture.

Keep the dough aside and finish the following sauce:
Bring to boil in saucepan the water, sugar and vinegar.
Pour sauce in an ovenproof deep dish. Pour the dough into the sauce and bake in the preheated oven, for about 45 minutes or until light brown in colour.
Serve with warm custard.

Makes one large or 12 individual puddings.

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report March 2017

Wild photo of the month by Alan and Gaynor Castle, UK

We are already through the first quarter of the year and the days just keep coming! March is the month where you first notice the season changing but with the high rainfall we had, the bush is not yet transforming to its normal winter appearance. With the abundance of grass in and around camp, we are seeing a lot more Bushbuck and Nyala antelope inside the camp. They visit us to feast on the green grass around the buildings, knowing that this area inside the fence is a safe haven for them, where they can even peacefully enjoy an afternoon nap during the day.

Hyena mother and babies by Morné Fouché

With all the rain and strange weather patterns, the animals also went a bit out of their normal daily routine, that we are accustomed to. Now, you might wonder what needs to happen for a ranger to freeze in his steps with a dumbstruck expression on his face? Being in the middle of the African bush, you never know what could happen after dark. We were minding our own business at home one evening, when we got a frantic call from Neil. At first I was unsure about the message I received over the radio, but after the second reply, it was quite clear. A young male leopard caught a wild dog, which he hoisted into a tree inside the lodge area. Luckily for the dog, the leopard lost his grip and dropped the dog. Unfortunately for the wild dog, on his way down through the branches, his foot got stuck. As if this entire situation was not bad enough, this whole scene played out right next to the swimming pool, just after dinner. We had to calmly first escort all the curious guests and staff away from the action as the leopard was still in the tree above the wild dog, with the rest of the pack circling close by to find their missing team mate. So, how do you get a dangling wild dog out of a tree? Neither Morné or myself had an answer to this question. Luckily, the leopard decided to move away, out of the tree and over the fence. The wild dog saw his gap and with some last bit of energy pushed himself up to free his foot. I am not sure if the expression of relieve was more prominent on Morné or the wild dog’s face! Luckily the wild dog had no serious injuries and quickly moved away from the area, in search of his pack. What a night!

Trapcam photo

This month the trapcam spent a few days at Bushcamp Pan. We normally catch the bigger animals on the move, but this Saddle Bill Stork decided to also show off his features. We celebrated some special staff birthdays at the lodge again. On the 6th, Yoldah celebrated her birthday. Yoldah is part of our housekeeping team and one of the friendliest people I know. On the 23rd Sidness had her special day. Sidness spends a lot of time in Nelspruit with Etienne Jnr and little Martin, but she still visits the lodge over school holidays and weekends. On the 26th Etienne Jnr celebrated his birthday. Ranger Louis celebrated his birthday on the 28th. Happy birthday ladies and gentlemen, I am sure you all had wonderful days. To all our readers who celebrated their birthdays during March, we hope you had a fantastic day, filled with happiness and laughter. Our recipe for this month is a mouth-watering mushroom risotto, by head chef Mia. With a rich and creamy flavour, it can be served as a starter, or a side dish.

Mushroom Risotto

Mushroom Risotto

Mushroom Risotto

Ingredients

1 litre Vegetable Stock 2 tbsp Olive Oil 1 Onion, finely chopped 2 Garlic cloves, finely chopped 250g Mushrooms of your choice 300g Risotto rice such as Arborio 175ml White wine 25g Butter 50g Parmesan cheese, grated Handful parsley leaves, chopped

Method

Heat the oil in a shallow saucepan, or deep frying pan, over a medium flame. Add the onions and garlic, then fry for about 5 minutes until soft. Stir in the mushrooms, season with salt and pepper and continue to cook for 8 minutes until the mushrooms have softened. Tip the rice into the pan and cook for 1 minute. Pour over the wine and let it boil, so the alcohol evaporates. Keep the pan over a medium heat and pour in a quarter of the stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock once again and continue to simmer and stir – it should start to become creamy, plump and tender. By the time the final quarter of stock is added, the rice should be almost cooked. Continue stirring until the rice is cooked. If the rice is still undercooked, add some water. Take the pan off the heat, add the butter and scatter over the cheese and half the parsley. Cover and leave for a few minutes so that the rice can take up any excess liquid as it cools a bit. Give the risotto a final stir, spoon into bowls and scatter with the remaining parsley. Serves 6 All the best till next month Tersia Fouché

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Manager’s Report January 2017

Like I always say: “time flies when you’re having fun!   It feels like just a few days ago, that we had our New Year’s dinner and we are already going into the second month of 2017. By now, I am sure most people are back home after the festive season. Some might be back at work and others at school. I wish everyone the best for 2017!

African wild dog by Neil Coetzer

African wild dog by Neil Coetzer

At the lodge, we are busy as always. January was a very hot month overall and the rain we received was indeed a huge relief. We expected some action with the river, as we had good rains during the month. And yes, the Manyeleti river was flowing once again! I assume the areas outside had a bit more rain than we did, as the catchment area is situated outside the reserve. Nevertheless, the water levels weren’t very high and by the afternoon it had almost completely dried up. We still have some puddles of water in the river and the bush is quickly transforming. One can almost hear the grass growing after the rain! Another sound we cannot miss after the rain is the frog choir, which is active every evening. Toads and frogs off all different shapes, sizes and colours bundle together, making the most interesting sounds.

A small bachelor herd of buffaloes by Morné Fouché

A small bachelor herd of buffaloes by Morné Fouché

Our maintenance team was also up and down on the roads, open areas and flood plains this month. Hendrik and his team gave the roads some special attention, slashing the grass on and around the roads. After the roads, they also slashed the grass on the flood plains in front of the lodge and the open areas on our property. These wide, open areas are a favourite amongst herbivores.

We also had a very special visitor at the lodge this month. Lisa Dunn, grading inspector from the Tourism Grading Council of South Africa spend a night with us on the 10th of January. Establishments are graded on a yearly basis, in order to renew their star grading. I am proud to announce that our grading has been approved and we are proudly wearing our 4 stars for another year!

Trapcam photo

Trapcam photo

This month, instead of a trapcam picture, I would like to share a picture of a daily occurrence we sometimes take for granted. One always see pictures of the most amazing African Sunsets. A beautiful natural canvas with intense hues of orange, to deep reds. I was amazed one afternoon by the warm yellow and deep purple-blue blanket that covered the lodge. It was almost as if the sky and clouds were fired up by millions of candles hidden amongst the clouds! I was out on the floodplains in front of the Manyeleti Honeymoon suite when this truly amazing sunset reminded me how blessed we are to live in the bush. What made the moment truly breath-taking, was that on the opposite side, a rainbow made its way into the slow fading light. What an incredible way to end off the day!

We celebrated only two birthdays at the lodge this month. First, starting the year in full celebration, was our waiter Happy who celebrated his birthday on the 1st. Then, just before we approached the end of January, on the 21st, our barman Victor celebrated his birthday. Both these young, vibrant men are seen daily in and around the bar and dining area, ensuring that our guests are served with a smile. To all our readers who celebrated their birthdays during January, we hope you also had a fantastic day, filled with happiness and laughter.

Our recipe for the month is a mouth watering one! Chef Juandré bakes the most amazing fresh breads every day. One of them is the Bacon and Blue Cheese bread for our lunch buffet. If you are a bread lover, serve this with a spread of butter and you will experience heaven on earth! If you prefer a basic country loaf, just give the bacon and blue cheese a skip.

Bacon and Blue Cheese Loaf

Bacon and Blue Cheese Loaf

Bacon and Blue Cheese Loaf

Ingredients

450g Cake flour
30g Granulated sugar
15g Salt
7g Instant dry yeast
250ml Water
75g Blue Cheese
100g Bacon, chopped and fried
Flour to dust

Method

Mix the flour, sugar and yeast in a bowl.
Add the water.
Add the bacon and blue cheese
Mix until soft, smooth and elastic.
Prove in a bowl covered with plastic until double in size.
Portion the dough and shape out in loafs, place on a greased tray and dust with flour.
Prove until double in size.
Bake at 240⁰C for about 20 minutes until golden brown.
Turn out to cool.

Serve and enjoy!

All the best till next month
Tersia Fouché

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Manager’s Report December 2016

December was a great month to end the year. We had lovely animal sightings, shared happiness and laughter over the festivities of Christmas and New year and just before we said our last goodbyes to 2016, we received a heavy downpour of rain. This was our first heavy rains for the season and we welcomed it with open arms. After the rain, we were entertained each night by a choir of frogs singing the most amazing songs around the ponds and fountains. The sounds they make are so powerful that some of our guests were looking for a radio playing the sounds!

Two Tsalala male lions by Louis Liversage

Two Tsalala male lions by Louis Liversage

On the 25th and 31st, the staff did a wonderful job decorating the dining room for Christmas and New Year’s dinner. Guests were welcomed to the festivities with a refreshing cocktail and the chefs once again went over the top with a wide selection of meats, salads and an “oh so heavenly” dessert buffet. Thank you to each and every guest who chose our lodge to celebrate these specials days. A special thank you to all our staff members who gave their absolute best during the holiday season. We truly appreciate it! For those of you who travelled during the festive season, near or far, I hope you had a wonderful time and a safe journey back home. During December, we also had a lot of children in camp. Elephant Plains is one of only a few child friendly lodges in the Sabi Sand Wildtuin and we enjoy having the younger generation with us. If you would like to treat your family to an African bush experience, be sure to contact our reservations team for availability and rates at reservations@elephantplains.co.za.

Elephant herd by Louis Liversage

Elephant herd by Louis Liversage

Our trapcam caught a pair of White Face Whistling ducks. Now that we have plenty of water puddles after the rain, these beautiful birds are all over, looking for seeds and other plant foods. Their diet also consists of insects and small aquatic animals, which explain why they are so common around the waterholes and long grass.

This month we celebrated only one birthday at the lodge. Little Martin Swart celebrated his 4th birthday on the 11th. Martin is a busy body, but can melt your heart with his friendly smile. To all our readers who celebrated their birthdays during December, we hope you also had a fantastic day, filled with happiness and laughter!

Trapcam photo 

Trapcam photo

We also welcomed a new staff member to our team. Tshepiso Matlou joined us in the beginning of December as Spa Therapist. She became part of our little family the day she arrived. With her soft-spoken personality and friendly smile, it is difficult to look her over. If you are planning a trip to Elephant Plains, be sure to book a relaxing massage at our African Health Spa.

With new staff members and birthday celebrations, we went all out this month and also celebrated the opening of Little Rock Guesthouse in Jongensfontein. After four months of intensive planning, renovations, changes, maintenance repairs and staff recruitment, the first guests were welcomed on 8 December 2016. Little Rock is truly a little piece of heaven on the Garden Route. Located right where sea and land meet, you cannot help but relax and clear your mind. I spent three weeks with the new team; working on day to day operations, training and getting new systems in place to ensure our guests have the time of their lives. Although the guesthouse is a completely different setup as the lodge, it all came as second nature. The new website is currently being designed and will be launched soon. Although Little Rock is still in the beginning stages, we have received plenty of compliments and had loads of positive feedback. Please go and like our Facebook page. There you will also be able to see a few photos of this awesome new endeavour. As the saying goes, Rome wasn’t built in a day, and we certainly have big plans for 2017. Watch this space!

Our recipe of the month will definitely knock you off your feet! Thank you to chef Juandré, for sharing this amazing Cheesecake Brownie recipe with us. This decadent piece of happiness was on our New Years Eve dinner menu. I cannot imagine a better dessert to end a year with!

Cheesecake Brownie

Brownies

Cheesecake Brownie

Cheesecake Brownie

2 Eggs
1/2 Cup Melted Butter
1/2 Cup Unsweetened Cocoa
1 Cup Sugar
2 Teaspoons Vanilla
1/2 Cup Flour
1/4 Teaspoon Salt

Preheat oven to 180°C. Grease a square pan or line with foil and set aside.

In a medium bowl, combine melted butter, cocoa and sugar. Stir until fully dissolved.

Add the eggs, one at a time, then add vanilla and stir until well combined.

Stir in flour and salt until the flour is fully combined. Be careful not to over mix.

Spread the mixture in the pan and bake for approximately 20 minutes. Be careful not to over bake. Set aside and continue with the cheesecake mixture.

Cheesecake Layer

2 Cups Cream Cheese, softened
3/4 Cup Sugar
2 Eggs
1 Teaspoon Vanilla

Beat the cream cheese with an electric mixer on medium speed until smooth.

Add sugar and beat until blended. Add the eggs and vanilla and mix well.

Spread the cheesecake layer over the brownie base.

Bake for 35 to 40 minutes. Cool for 1 hour and then refrigerate at least 3 hours. You can finish off the brownies with any topping of your choice, we used crushed chocolate chip biscuits.

Cut, serve and enjoy!

Makes 16 brownies…

My wish for each and everyone for 2017 is a year filled with peace and happiness. Let’s grab 2017 by the horns!

All the best till next month
Tersia Fouché

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