Having challenged myself to make a savoury ice cream, I decided on blue cheese as my flavour, melting strong blue cheese into the no-churn condensed milk and double cream ice cream base that I discovered a few months ago. It was a bit of a nightmare! I slowly melted 100 gram of Roquefort into ... Read more »
The Place of Onions, in old Lille. After last night’s rainstorm the intense sticky heat has broken and today is cool, breezy, fresh… I love it! A drop of… [more]
We went to Star Wars: Secrets of the Empire at The Void this morning, an amazing VR experience where we got to be Rebel Alliance members going undercover as… [more]