Giant book sale of Railway themed material
The Railway Enthusiasts' Society Inc is holding a massive book sale Saturday & Sunday 25/26th February at the Clubrooms and open to the public. Tell your friends.
Over 1000 books will be on offer as well as DVD's, Rail ephemera, photos, VHS tapes, etc. A vast array of both New Zealand and Overseas books and publications will be available. Many sought after titles are included. Pricing will range from give-away to $30 depending on condition of the book and demand. This is the first time a sale of this magnitude with so many rail and other titles has come to the public. Cash & EFTPOS. All proceeds go to the RES.
Where: 38 Alfred St, Onehunga
Time:
Saturday 1.30pm - 4.00pm
Sunday 10.00am - 4.00pm
Further information:
Email: office@res.org.nz
Phone: (09) 6369361 weekday mornings
Authorised by A Verry.
Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
What has a head but no brain?
Do you think you know the answer? Simply 'Like' this post if you know the answer and the big reveal will be posted in the comments at 2pm on the day!
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Poll: Are Kiwis allergic to “exuberance”? 🥝
In The Post’s opinion piece on the developments set to open across Aotearoa in 2026, John Coop suggests that, as a nation, we’re “allergic to exuberance.”
We want to know: Are we really allergic to showing our excitement?
Is it time to lean into a more optimistic view of the place we call home? As big projects take shape and new opportunities emerge, perhaps it’s worth asking whether a little more confidence (and enthusiasm!) could do us some good.
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40.6% Yes
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34.2% Maybe?
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25.2% No
Suellen's Sweet Christmas Tradition
The festive season is the perfect excuse to indulge your sweet tooth and to bring something truly special to the Christmas table. For Suellen’s family, that showstopper is Croquembouche !
An impressive tower of cream puffs bound together with delicate spun sugar, this classic dessert is a favourite at weddings across France and Italy and a much-loved Christmas tradition at home.
Click read more for the full recipe.
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