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Wednesday, 10 February 2021 / 27 Jumadal Ukhra 1442 AH

Positivity: Part 5

Adaptability

Across the world, humans are living through a period of extraordinary change, with jobs lost, businesses closed, graduations cancelled, and weddings, moves, and vacations postponed. Familiar routines involving work, school, and exercise and weekend recreation have been tossed out the window.

Moving forward, there’s more uncertainty on the horizon. We don’t know when or if those jobs will come back, when schooling will return to normal, when we’ll be able to hug grandparents or see faraway friends and relatives. Many of us don’t know whether we’ll be able to pay the rent or the mortgage. Trauma and upheaval are coming at us from all sides, and no one can predict when it will let up. read more

• [LISTEN] Ml Sulaiman Moola: “Hey Mate, How Long Must I Wait?”

Imagine the feeling when in Jannat you'll meet...
A man to whom even the trees would greet...

~ @poetrypencil ~

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May Allah (SWT) grant us and all the Marhoomeen Forgiveness and Jannatul Firdaus (Aameen)

As at (08/02/2021)

Peppermint Crisp Caramel Tart Ice Cream

Recipe by Fehmz

• 2 litre vanilla ice cream
• 250ml fresh cream
• 1 tin caramel treat
• 2 slabs peppermint crisp chopped
• 2 packets mini or 1 pack large tennis biscuits

Line a loaf tin with clingfilm and let it overhang the sides to make it easy to lift once frozen.

Soften your ice cream a little and combine it with the fresh cream and caramel treat. Reserve some of the biscuits and peppermint crisp for decoration.

If you are using the large tennis biscuits then swirl the peppermint crisp into your ice cream base.

Add 1/3 of the ice cream into your loaf pan, then place a layer of biscuits, repeat with another 1/3 of ice cream and then biscuits, end it with a layer of biscuits on the very top. Close your cling film and freeze for 6-8 hours.

Unmould and decorate with reserved biscuits, chocolate and caramel sauce. Serve in slices.

If you are using the mini tennis biscuits you can swirl them into your ice cream base as well as the chocolate and pour into the loaf tin, close and freeze for 6-8 hours. Decorate as above or scoop and serve.

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Explaining things to his dear old dad, our five-year-old son said, "Sometimes that happens, and this was a sometimes."

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