Yes, I know. It’s been a very very long time since I last posted a recipe here. Needless to say that I lost interest a bit. Needless to say, never enough to kill this blog altogether. I knew one day I would want to post again. And I do use my own blog to look up my recipes while cooking. Another reason why I it is still there.

I have been working on a new layout for my blog: less blog style, more recipe collection. More modern, less dated.  This layout of this blog looks so 1990s. I don’t like it. It probably even contributed to me feeling less and less inclined to blog.

But having a good-looking new blog style almost ready for the public is only half the truth for what got me going again. I guess some other news have an equal share.
We will be leaving Dubai this summer after 12 years and relocate to Germany. It’s exciting news: new beginnings lie ahead, and I can’t wait to see what the future has in store for us.

I am looking for schools, apartments and jobs. Reliable material for sleepless nights, that’s for sure. When I do sleep I dream of robbing banks. When I lie awake I try to figure out what to take and what to leave behind. How to convince my family to take my rustic food styling props. Wooden boards shipped to Germany, anyone?!

Decisions, decisions. In a good way. It’s good to come out of your comfort zone once in a while. It makes you look at what you are, what you have and want and what’s available here and elsewhere in a more through way.

It’s gonna be a life-altering move. The kids have only seen Germany for 2-3 weeks in the summer. They have never seen snow. Or dark gloomy days. The first German winter will be quite an experience for them. My son is convinced his soccer career will really take off in Germany. He trains everyday now, as I have signed him up for the youth trials with Berlin’s first division football team Hertha BSC. Good spirits all around with a bit of apprehension, and a bit of fear of the unknown. Not a bad thing, it keeps you on your toes.

1 cup full fat cream
1 cup full fat milk
100g turbinado sugar
1 teaspoon vanilla extract
1 vanilla, pod slit open and scraped


Combine all ingredients in a small pot and bring to boil over medium heat. Cook for 5 minutes or until sugar has dissolved. Let cool completely. Pour into the bowl of an ice cream machine. Freeze according to the manufacturer’s instructions.



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