Exams are over and Buddy is off to puppy pre-school.

This week’s 4 Fat Questions

* Have your children ever done a travel timeline?* How to move items that are too big to go on the plane with you but too expensive to send via courier?* Do you have a favourite outfit or personal item from your expat life?* Will a global economic slowdown mean a global mobility slowdown?

Things we’re loving this week

* Love Life (HBO)* The Expat Study 2020 – Denmark* Lamb Recipe (see below)* The Politician Season 2 – (Netflix) * Slow Burn – Season 4 David Duke (Podcast)* UN online volunteering

Kirsty’s Lamb suggestion

Leg or shoulder, slow cooked just slides off the bone you can either slice, shred or bbq.

Use a rub, just like you would with a brisket.

Can be served with cous cous or roasted veggies or rice or flatbreads – even a great side salad.

If you don’t do the classic roast go for a greek theme or a middle eastern theme – my recommendation for the middle eastern theme  is:

3 garlic cloves

1 tbsp Ground coriander

1 tbsp Ground cumin 

1 tbsp Ground cardamom

1 tsp Cayenne pepper

2 tsp Smoked paprika

salt/pepper

¼ cup of extra virgin olive oil

2-3tsp 40-60 ml lemon juice

Minted yoghurt

Plain Greek Yoghurt, finely chopped mint, lemon juice, olive oil, salt & pepper, garlic clove (minced)

Lemon Herb Cous Cous

Combine ¾ cup raisins or sultanas or other dried fruit like apricots with 1.5 cups each cous cous and hot boiled vegetable stock. Cover with cling wrap, leave for 10 minutes. Fluff with a fork. Stir through lots of finely chopped parsley and mint, lemon zest, juice, salt, pepper and extra virgin olive oil to taste.

*throw in some Pomegranate seeds as well