Time Marches on…………March 2012

Greetings and Salutations wonderful People of the Indulgence and Lollipops Family!
(wow, that was a mouthful)
Happy March!

Instead of worrying about the Ides of March I think we should be marching with the faeries, eating carrots with the bunnies, hunting Easter eggs with the kids, running with the wolves, dancing to the music and in some cases listening to the voices in our heads. The last one of course not being applicable to axe murderers, psychopaths and bunny boilers because who knows where that could end! (Also if you are a little worried about the Ides of March remember NEVER to turn your back on a friend)
Am really sorry to do this to you but this newsletter is very long, there is so much going on and happening in March so I am putting the calendar at the top of the newsletter for a change in case you don’t have the time or energy to plow your way through the rest…………………

Calendar: March 2012
10th              AuthorTalk with Liezl Thom, Shattered Lives (the Advocate Barbie Story)

17th               Fetish & Kink Market, no under 18’s allowed

21st               Human Rights Day Haven’t got anything planned as yet but I’m open to suggestions
31st               Mandi goes away

6th April     First night Pesach, Good Friday
6th April     Indulgence and Lollipops Catering closed

10th April   Indulgence and Lollipops Catering open

10th  April   Mandi comes back

Want to know more…………………..feel free to read on!

Thank you everyone for the good wishes for Indulgence’s 6th birthday and to those of you who were at our party, you were awesome braving the storm. We had a blast, thank you for spending the afternoon with us, we are going to do this again next year without a doubt! Anyone who wasn’t here well just make sure you are here next year! I can’t say thank you enough to Adrian Ziller and all his musical mates who helped us pass the afternoon away with their laid back tunes and to Pat Sloane for taking such awesome pics which are up on the Indulgence  Cafe and Lollipops Catering pages on Facebook! I have included a few below for you to look at as well.

Jodene Sheer of Jodene.co.za posted in her blog on 25 Feb the following:





Animals in Distress joined us on the 12th for the AuthorTalk with Charmaine Pauls and David Bullard during which I made a complete tit of myself in front of the entire audience of 75 odd people and went blank when talking about David Bullard. Just couldn’t remember his name for about 40 seconds or so and even with Charmaine saying David, David and David in my left ear I was thinking to myself “what is she on about, who is David?”
I have to say that I had a fabulous giggle about it for the next few minutes and old what’s his name didn’t seem too offended! We also had a VIP visitor in the form of Bruce Sutherland who was our January Author. Put David and Bruce together and you have a recipe for two naughty boys brewing up trouble! As usual I am digressing because I was telling you about Animals in Distress. They collected a wonderful amount of books and assorted other goodies from us, blankets, baskets etc and Amiga handed over her pocket-money collected from her birthday, a very nice tidy sum of R500. So well done everyone, please pat yourselves on the back and thank you to everyone who contributed to our collection, you guys rock!

Charmaine Pauls wrote us a fabulous thank you in her blog http://www.charmainepauls.com/charmainesblog/?p=204




Onto other stuff now……………what’s happening at Indulgence Café this month:
Coffee talk:
This month we introduce you to Jacaranda from Brazil, You can try this coffee as one of our plungers @ R30 or take home a 250gram paper bag for R75
Country: Brazil
Region: South of Minas Gerais state, municipality of Machado
Farm: Jacarandá Estate
Farm Size: 90 hectares
Shade grown: 30 % of the farm is shaded coffee
Type: Pulped Natural
Varieties: 30 % Yellow Bourbon, 30 % Mundo Novo, 20 % Yellow Catuai, 10 % Yellow Icatu,10 % others
Certification: Organic
Lot: PBO 900713
Altitude: 1100 – 1200 meters
Packing: Special PP Bags
Harvest year: 2010-2011
Carlos Franco and his family own the Jacarandá Estate, a 200 hectare coffee plantation in the mountains of Minas Gerais in southern Brazil. The old farm, which has been in the Franco family for 6 generations, was founded in 1856. “The coffee produced at the Jacaranda farm supports a community with its own social and cultural identity. The work of planting, cultivating, and processing is an essential part of the development of the community”

10th of March we bring you Liezl Thom with her book Shattered Lives about Cezanne Visser aka Advocate Barbie! Given all the hype about a possible early parole that is going on at the moment this one should be very interesting! Do I need to say more?
About the author:
Liezl Thom covered the sex crimes trial of Cezanne Visser and her co-accused, Dirk Prinsloo from day 1 for Eyewitness News. Listeners of Talk Radio 702, 567 Cape Talk, 94.7 Highveld Stereo and 94.5 Kfm were simultaneously repulsed and enthralled by the salacious details revealed in the courtroom – both when Prinsloo and Visser were standing trial together and later, after Prinsloo skipped bail and fled the country, when Visser remained alone in the dock.
By her own admission, Liezl had to sanitize her daily accounts of the trial to make it suitable for her radio audiences. In Shattered Lives, the Story of Advocate Barbie she tells the story in its shocking entirety, with added insights from her co-author and state witness, Laurie Pieters.

Liezl Thom Shattered Lives, The Advocate Barbie Story
Liezl resigned from Eyewitness News in 2010 – but her association with the brand continues to this day. She regularly stands in for Kate Turkington on Sunday nights’ Believe it or Not on 702 and still does the occasional story for EWN on a freelance basis. The rest of her time is divided between her life coaching practice, writing and being a mom to her two boys

Fetish & Kink Flea Market
On St Patrick’s Day, the 17th of March we will hold our first Fetish & Kink Market of the year! Yes, I do know this is not an event that sits comfortably with everyone but it is a very relaxed, very fun experience and you get a glimpse of a chunk of life you know absolutely nothing about. What is life if we are not being exposed to new and different things all the time. Every day we should learn something new even if it is just the name of that really ugly spider crawling up your wall right now. So join us, come browse maybe buy an item or two, make a few new friends, see a few old friends, eat a burger, have a slice of cake and top it all off with a delicious cappuccino. I will see what the story is with scrounging up some green beer to dish out on the day or just bring your own green beer along. Leprechauns are welcome but under 18’s aren’t, sorry about that, so no dressing your kids up as the little guy and trying to sneak them in, I SEE LITTLE PEOPLE!
2-5pm, dress casual, no entry charge just pay for what you buy and bring loads of cash with! Did you know that St Paddy

is the patron saint of kinks…………no? Well neither did he!

Human Rights Day

open to suggestions……………….got any?


The Jewish holiday of Pesach falls at the exact same time as Easter this year. The first night of Pesach being April 6th which is Good Friday. So to all of you dear ones, Happy Pesach and Happy Easter! Seeing as I am covering both bases at the same time in this one post  let me just say that a range of small Easter eggs will be in stock in the next two to three weeks and if any of our Jewish clients would like and food for Pesach I am busy with the price list at the moment. Please feel free to let me know if you would like me to mail the price list to you! Whilst on the subject I wrote a fun blog on some of the more traditional Jewish foods based on a short email that I received.

If you feel like reading it, please have a look at the post prior to this one entitled “Traditional-jewish-food-or-weapons-of-mass-destruction-hahahah”

I am going to be away from the 31st of March to the 10th of April. While I am away please deal directly with the kitchen on 011 782 5063 or email me but allow me time to respond as I am not in the country and have limited access to the internet. Indulgence and Lollipops Catering will be closed from Friday the 6th of April and will re-open on the 10th of April. We apologize in advance for any inconvenience this may cause!
If you are traveling be safe, if you are staying home eat copious amounts of Easter eggs, especially the marshmallow ones and if you are indulging in large doses of matzos…………well, need I say more

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Indulgence Café     http://www.facebook.com/pages/Indulgence-Cafe/136482686444382

Lollipops Catering http://www.facebook.com/pages/Lollipops-Catering/6174591596

Lollipop’s Cakes http://www.facebook.com/pages/Lollipops-Cakes/172699652832714

Follow us on Twitter @indulgence_cafe

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Love ‘n Lollipops
Mandi Friedman

“Food, Passion, Life”

Traditional Jewish food or weapons of mass destruction? hahahah

I did not write the actual food details , in fact I have no idea who wrote them, definitely someone with a wonderful Jewish sense of humour. Theses descriptions are from an email that was forwarded to me but it just has such fabulous descriptions of traditional Jewish foods in it that I felt I had to pass it on to the rest of  you!  The introduction is mine I have added one or two of  my own insights  as well and changed it a little, fattened it out a little. Hopefully not to the detriment of the original article.  I hope this will give you a tiny insight into the wonderfully cholesterol laden food that generations of Jewish ancestors have been eating. It is no small wonder that Jews having been suffering from diabetes and heart disease for years, bless our great-great-grandparents! The foods mentioned are the more traditional Ashkenazi style foods that come from the Jews of Eastern Europe. Those of the Middle East, the Sephardi, have a very different more Mediterranean style of eating that includes healthier type foods like grains, pulses, humus, tahina, dates etc. These differences in diet stem mainly from the incredible differences in the climates and the food that was available at the time. Contrary to the incredibly strange but very popular belief that all Jews are rich you may notice that the foods mentioned below were made from cheap ingredients and were very often derived from meals that had been stretched to last two to three days into the week. This was the food of peasants, people of great pride and strength, people with a will to overcome everything that was thrown at them from poverty to pogroms to the the holocaust and survival afterwards in a war destroyed Europe.  There are still cookery books published today written by survivors of extermination camps, women who survived the horror by telling food tales and writing their recipes down on any scraps of paper they could find so that future generations would also know the joys of Jewish cooking. Books such as The Holocaust Survivor Cookbook and Recipes Remembered

My late father (first generation South African) would tell a story of how his mother-in-law, a Lithuanian, would make a Friday night, sabbath meal last till Monday by filling everyone up with all the cheaper more filling starters first so that by the time the main course came to the table no one had any space to actually eat it. The run up to the main course being chicken soup with kneidlach (like dumplings) or kreplach (like mini pies for soup), chopped liver, kitka (plaited slightly sweet bread) chopped herring, danish herring and salt herring. The chicken would be cooked in the soup to make the stock with the addition of turnips, parsley, carrots and potatoes and of course a handful of salt. Before the chicken was boiled to death it was whipped out and popped into the roasting pan with more carrots, onions and potatoes for the main course. The fat that came off the top of the soup and the bottom on the roasting pan was added the the fat that was cut from the raw chicken and cooked to be used as lard, as a bread spread or binding for kneidlach and other foods like frying latkes for instance. The crispy skin that was left over after this rendering of fat was considered to be a delicious tasty treat almost like a modern day packet of potato crisps! Give that to your kids now mums or run away screaming oy vey!

Jewish life centers around food, all festivals are celebrated with food, we fast and then we feast. Our traditional foods are delicious but today definitely should come with government health warnings about sugar and fat and cholesterol and all those other delightful silent killers, like all good food though if you are able then enjoy in moderation.

Happy reading!


                                                                           ” Latkes”

A pancake-like structure similar to a potato rosti, not to be confused with anything a first-class health restaurant (apart from Indulgence Cafe of course) would put out. In a latke the oil remains inside the pancake.

It is made with potatoes, onions, eggs and matzo meal. Latkes should be eaten hot with apple sauce or scrambled eggs and smoked salmon or even just a dash of cinnamon sugar but they COULD also be used to style your hair, shine your shoes or lubricate your automobile.

There is a rumor that in the time of the Maccabees, they lit a latke by mistake and it burned for eight days ….do you know the story of Chanuka, if you don’t I may save that tale for next time or just brush up on your bible reading.

What is certain is that you will have heartburn for the same amount of time (not always) They taste GREAT but could well stop your heart if the grease gets cold.


Israel’s punishment for escaping slavery in Egypt in the time of Moses. It consists of a simple mix of flour and water – no eggs or flavor at all, akin to eating cardboard which may actually taste better. If you ate the box in error you might not notice the difference. Well made matzos  could well taste like recycled cardboard from the Tel Aviv city dump.

Matzoh’s redeeming value is that it does fill you up and stays with you for a long time–sometimes far too long–and you are advised to eat lots of prunes with it. If the prunes do not work, try castor oil, or even gun powder as a last resort before a surgeon has to mine it out.

                                                                          ” Kasha Varnishkes”

One of the little-known “delicacies” that is even more difficult to pronounce than it is to cook.

It has nothing to do with varnish, but is basically a mixture of buckwheat and bowtie noodles, not let me stress, macaroni

Why bowties you ask? Many sages in the Old Testament discussed this and agreed that an ancient Jewish mother must have decided, ‘Son, you can’t come to the table without a tie or, G-d forbid, place your elbow on the table.” If Mamma said ‘bowties,’ you better believe that’s what the family used, even if they had to invent them on the spot.


Not to be confused with the German war machine’s ‘blintzkreig.’ Can you imagine the Jerusalem Post in ’39 with huge headlines announcing: ‘Germans drop tons of cheese and blueberry blintzes on Poland. Shortage of sour cream expected’?  Basically, this is the Jewish answer to Crepe Suzettes. They are actually offered on the menu at the local International House of Pancakes, but no one there knows what the hell they are. In ignorant bliss, they often serve them frozen from the blintz factory. No modern woman will take time to make them if she can find a grocery store selling frozen ones (assuming she can find someone in that store who knows where they are kept). However we at Lollipops Catering will make you delicious cheese blintzes anytime you like and they will NEVER be frozen!


You know from Scottish Haggis? Well, this it ain’t. Remember what I say if you should go to the Scottish Highlands .

You do not want to eat Haggis, no matter how much Scotch you’ve downed (that is a personal choice I’m sure, just not a Jewish one). In the old days they would take an intestine and stuff it to make kishke. Today we use parchment paper or plastic, made in China. And what do you stuff it with? Carrots, celery, onions, flour and spices. The skill is not to cook it alone, but to add it to the cholent (see below) and let it simmer for 24 hours until there is no chance whatsoever that there is any nutritional value left. My mum used to roast it with the chicken, dad loved kishke and being his daughter I still love it, but then I am partial to stodge in a big way! Just remember to add gravyyyyyyyyyyyyyyyyyyy

They sound a  whole lot worse than they taste. There is a rabbinical debate on their origins. One Rabbi claims they began when a Chinese fortune cookie fell into the chicken soup, which makes me wonder was this a Chinese man eating at a Jewish friend or a wondering Jew cooking chicken soup in China?

Another claims they started in an Italian restaurant, where the owner yelled at the chef, ‘Disa pasta tastes like-a krep!’ Either way it can be soft, hard, or soggy, and the amount of meat inside depends on whether it is your mother or your mother-in-law who cooked it. Tastes best if made in a Manhatten deli where they serve the soup by the barrel-load.  My dad loved kreplach in his soup. Essentially they are a little meat pie with crimped edges that you pop into a bowl of soup


This combination of noxious gases had been the secret weapon of Jews for centuries. The unique combination of beans, barley, potatoes and bones or meat is meant to stick to your ribs and anything else it comes into contact with reputed to the the precursor to Superglue and Prestik.

At a fancy Kosher Mexican restaurant  a comment was overheard from a youngster who had had his first taste of Mexican refried beans: “What, he said, they serve leftover cholent here too?”

A Jewish American Princess once came up with something original for her guests, her first and probably last cooking attempt at the tender age of 25. She made cholent burgers for Sunday night supper. The guests never came back. The dogs ate the burgers but later threw up and had to be taken by ambulance to the pet emergency room.

                                                                               “Gefilte Fish”

A few years ago, an Israeli politician had problems with the filter in his fish pond and a few of his fish got rather stuck and mangled. His 5 year old son looked the poor beaten up fish and asked his father “Is that why we call it ‘ge-filtered fish?”

Originally it was a carp stuffed with a minced fish and vegetable mixture. Today it usually is comprised of small fish balls eaten with horseradish, pronounced ‘chrain’ to rhyme with ‘insane,’ which you have to be to inflict it on your innards and is judged on its relative strength in bringing tears to your eyes at 100 paces.  Gefilter fish and chrain is absolutely delish if made by the right person, like me! You actually simmer the fish balls in a pot of fish bones. When you put them in the dish the the dreaded piece of carrot on top the liquid settles into a jelly. You are either going to love them or hate them, there is no grey area here. What is delicious is that this can be baked as a loaf, like bread, in the oven and that is truly delicious! The very name of this dish frightens fully grown and sophisticated gentiles…



Like most foods there are legends surrounding the bagel, although I don’t know any other than it was first discovered when unsugared donuts accidentally petrified and by this I don’t mean we scared them to death!

There have been persistent rumors that the inventors of the bagel were the Norwegians who couldn’t get anyone to buy smoked lox (smoked salmon) and the dairies who were trying valiantly to get their rich thick cream cheese into stores.

Think about it: Can you picture yourself eating smoked salmon or trout on white bread? Rye ? A cracker? Naaa! The Israeli Defense Forces research lab looked for something hard and almost indigestible which could take the spread of cream cheese and which doesn’t take up too much room in desert-maneuvers ration kits.

And why the hole? Some philosophers believe the hole is the essence and the dough is only there to indicate where the hole is placed, get you head around that if you can! Of course if you are a regular at Indulgence Cafe you will know that we serve bagels with all our meals, our incredible burgers, our amazing salads and toasted to go with our seriously rocking breakfasts!

The writer of this article has left out so many other fabulous dishes like salted herring, chopped herring, Danish herring, kneidlach, tzimmes, Lockshen pudding and sublime baked cheesecake and a host of other which I would be happy to write about for you if you really, really enjoyed reading this and want to know a whole bunch more!

b’tei avon (or good appetite)



The Month of Love & other Delights

Helllooooooooooo Everyone

January is pretty much us and the month of love almost upon us! What do you have planned for Valentine’s Day? Girls do you realize that as this is a leap year you are allowed and encouraged to take the leap and ask your man to marry you? I had two offers of marriage today but I think they were only because they both need someone to cook for them and they thought I owned the Lollipop Lounge! Poor boys, Lollipops Caters to your other needs! This month my baby girl, Indulgence, celebrates her 6th birthday! She should have started grade 1 primary school with all the other kids this year but I decided that she is constantly learning in the school of life and for this beautiful girl a little bit more home schooling is not going to be a bad thing, plus the text books are a whole bunch cheaper and we won’t mention the uniforms!! Come celebrate with us! Come raise your glass and toast my beautiful non-furry girl on the 25th of February from 2pm to 5pm! There will be loads of pink bubbly on ice and cupcakes galore to feast upon and best of all this is we are not charging you one cent to come to our little party! Just pop in and have a glass with us! Email me to say if you are coming so I know how many bottles of bubbly to buy and how many cupcakes to ice!

So what else is happening @ Indulgence this month of love:


This month’s AuthorTalk is a gala affair with not one but two authors on February 11th. This is THE month of the year that we hand over all the books that you guys have helped us collect over the past 12 months. Heading up our fabulous double bill is Charmaine Pauls, a South African girl living in Chile who has just published her first book. Charmaine is taking time to make her debut appearance during her fleeting trip to South Africa. She will followed by the never short of controversy, David Bullard who really needs no further introduction as far as I am concerned! For this event we are doing things a little differently so please take note of the following: There will be a two course plated set menu @ R75 per head. There will of course be a choice of red meat, white meat or vegetarian so no one will go hungry followed by a delicious desert as only Indulgence can! Serving lunch from 12h30 BOOKINGS BOOKINGS BOOKINGS only please!

Both authors will have books on sale and of course they will quite happily sign them for you. I will see if I can persuade them to each give us one to hand out in the draw! As far as Animals In Distress is concerned please bring along whatever you can that will help an animal in distress from blankets, food, toys, kennels etc! They are happy to take anything that we can give them that will help our furry friends! Amiga will hand over her pocket money that was raised from her birthday party in Decembe. And then of course this is a brand new year for collecting books so remember as always to bring along your two books, one to swap and one to donate as we begin collecting a whole new year of books for Amiga’s charity of choice!

About our authors:

Charmaine Pauls South African born Charmaine Pauls followed a career in all the facets of her communications degree, including public relations, journalism, advertising, and brand marketing. Her debut novel, Between Yesterday and Tomorrow, was released in August 2011. Her second novel, Between Fire and Ice, will be released by Melange Books in August 2012. She currently resides in Chile with her husband and two children

David Bullard South Africa’s best loved celebrity “racist”. Author of South Africa’s most talked about newspaper column (Out to Lunch), TV presenter, after dinner speaker and exposer of humbuggery. Loathes political correctness and lefties. Now writing for Playboy magazine every month.

Valentine’s Day

“I love you in a place where there’s no space or time

I love you for in my life you are a friend of mine

And when my life is over

Remember when we were together

We were alone and I was singing this song for you

We were alone and I was singing this song for you” 1972 The Carpenters

Unfortunately Valentine’s Day falls during the week this y

ear so the best I can offer you on the actual day is my love! Hahaha, on the other hand of you feel like going out to breakfast we will open at 7.30am so you can bring your girlfriend, wife or secretary for a quickie breakfast on the way to work. Nothing says I love you better than crispy bacon and scrambled eggs! We have a very romantic range of heart shaped cakes, cupcakes, heart-shaped biscuits, chocolate roses and gingerbread men with big hearts if you fancy sending some to the office, the school or your home! Make my life a tad easier and order early so we can avoid disappointing anyone

! (by the way I love flowers, Lindt chocolate, Dune perfume and like most women gold, silver and diamonds work fabulously )


Feb 11 AuthorTalk with David Bullard and Charmaine Pauls

Feb 14 Valentine’s Breakfast

Feb 25 Indulgence FREE birthday party

Next month @Indulgence we have the book about advocate B

arbie, the Fetish Flea Market and one or two other things so watch out for your next newsletter! And that is all I have to say for now!

Have a very romantic, very lovely month. Be kind to yourself, love your neighbour not his wife and be safe!

Love ‘n Lollipops

Mandi Friedman Lollipops Catering

“Food, Passion, Life”

Tel: 011 782 5063 Fax: 0866 33 9331 Cell: 082 895 3698

Indulgence Coffee Cafe, 1 Mount Dev, 225 Beyers Naude Drive,

Northcliff ext 5

Lollipops Catering Africa cc 1998/020733/23