The whole point of logging in yesterday was to tell you about the sorbet John made, but I forgot, and only talked about the glass of wine incident. I can't even remember how they are related.

After meeting up with Lauren the photographer and her two visiting friends Lane and Christy at "the German bar" we invited them to dinner at our place. On the way we discussed the merits of a certain chain fruit juice vendor named Seashell. It's where John had his first "burj al arab" smoothie, layers of pureed avocado, mango, and chocolate. He wrote home  about it to get me excited about coming here. It's really delicious, and it got me thinking the avocado part might be good as a base for sorbet. I've had some mistrials with sorbet, aka rock-hard pomegranite ice (even though quiescently frozen). Then Lane added the kiwi idea, which sounded weird, but I put them in charge while I got the mashed potatoes, green beans and soy-honey-ginger chicken on the table. It turned out it was the best thing ever, and I'm not deprived, really: Baskin Robbins has a shop every two blocks in Abu Dhabi, and every mall has a gelato stand, and I quit my no-refined-carbs diet weeks ago (but now I've gained fifty pounds since November 2007, so I should probably not have quit). Thanks to Tereza Kolesnikov for the ice cream-maker wedding present. Here is the recipe:

2 avocados
4 kiwis
1 lemon
1/2 cup sugar
couple drops of water

Peel and blend up the avocados and kiwis together, with juice and zest from the lemon. Take a little scoop of that and heat it in a pan with the sugar to dissolve (add a little water if necessary). Mix everything back together, let cool, and put in the ice cream maker while you eat dinner. Serves 5. Beautiful creamy silky smooth green and delicious, with little black kiwi seeds.