Corel Draw 12 crashes due to KodakCMS.dll

When using Corel Draw 12 under Windows 7 Professional 64 Bit, Corel Draw 12 may crash after the start of the program, either immediately or after a few clicks.

Windows 7 Professional only gives out the message that the software is closed. Mostly it’s the guilty KodakCMS.dll. This should be renewed, but lo and behold, it’s not so easy to find KodakCMS.dll.

This is on your PC in the folder:
C: \ Program Files (x86) \ Corel \ Corel Graphics 12 \ Programs \ kodakcms.dll


You can go to:
Download and install the Kodak software for editing and ordering images directly from Kodak.

After installation, you will open the folder of newly installed Kodak software. Under:
C: \ Program Files \ Kodak EasyShare Custom Creations Software \ kip \ bin \
you find the newly installed kodakcms.dll.

Copy this file and replace kodakcms.dll at: C: \ Program Files (x86) \ Corel \ Corel Graphics 12 \ Programs \.

That’s it! Now your Corel Draw 12 will work as usual without crashes.

The software from Kodak you can confidently uninstall now, we have only used the kodakcms.dll of it 😉


Anchovies made from anchovies, Ançuez-Hamsi

Two weeks ago I saw anchovies (Hamsi in Turkish) at the fishmonger’s in Moabit. Since these were very fresh, I got the idea to make anchovies out of it. Actually very simple but needs some time.
First, of course, the anchovies were washed, except, decapitated, removed the bone and washed again.

Anchovis-Sardellen-Hamsi-Ancuez-01So you are here now. Except and everything removed and dry on a piece of newspaper.


Thereafter, the anchovies are inserted with coarse-grained sea salt. This means that there is always a layer of anchovies, with the halves always open from the salt, and a layer of sea salt piled up. At the bottom, first a thick layer of sea salt, then only the first layer with the anchovies.

This looks something like this:Anchovis-Sardellen-Hamsi-Ancuez-04


When all the anchovies have been stacked, the whole is covered again with a thick layer of salt.

So the whole thing has to mature for about 1.5 months. The anchovies are then removed from the salt, rinsed briefly with cold water and then placed in glass containers. Finally, top up with sunflower oil and store in a cool place. This way, the anchovies that have now become anchovies can be stored for about 1 year.


And now, I wish you much success.


Christmas stollen of Béa

The Christmas season is a sensual time for all of us. For me actually something strange that I have acquired over time here in Germany. So it is always something great when my wife Béa a few days before Christmas already bakes a Christmas stollen. The first view is already, as you can see, great:


But after spending his time in the oven it just turned out great. I think the whole effort Béa has made (with raisins, orange peel, lemon, almonds, vanilla, cardamom, mace and clove and much more) has been well worth it, I love and enjoy it every time, convinced yourself:



Karniyarik, gefüllte Auberginen

Karnıyarık, stuffed eggplant

Karnıyarık (open stomach)

is a Turkish dish with eggplant that is often cooked in Turkey. The preparation is mediocre and takes some time, but the more your guests are happy about this change.

Karniyarik, gefüllte Auberginen

Here are the ingredients:

3 eggplants, medium size
300 gr. Minced meat (veal lamb mixed, even only veal or beef is ok)
8 tomatoes
10 top green pepperoni (turkish)
2 onions
4 toes of garlic
tomato paste
Red pepper (ground)
Caraway seed

Karniyarik, gefüllte Auberginen

Wash the aubergines first and divide the length in two so that it gives 6 halves. Pour sunflower oil into a slightly deeper pan and fry the aubergines until soft and slightly brown. Then arrange them on a round plate, which is intended for the oven, with the cutting surface side by side.
In another pot, the finely chopped onions are sautéed with a little olive oil until they turn glassy. Then add the minced meat and the chopped 4 pepperoni and sauté until it begins to bake easily at the bottom of the pot. When this happens, add the washed and diced 6 tomatoes and thinly sliced ​​4 cloves of garlic to a medium fire. When the tomatoes start to dissolve, add the tomato puree and stir well. Finally with salt and pepper (one pinch each), oregano and thyme (one tablespoon each), a teaspoon of cumin and at the end add a light pinch of cinnamon and cook for another 5 to 10 minutes.
The aubergines lined up in the tray are slightly opened in the middle and filled with the minced meat mixture. On the top of it, add one more pepperoni and one or two slices of tomatoes, place in the preheated oven and bake at about 220 ° C until the tomatoes and pepperoni above are cooked.

I wish you good appetite.

Bodrum Travel Guide

Bodrum Travel Guide

I will write a Bodrum travel guide in the near future. Since I have many requests in this regard, I thought that I ask the visitors of my site to do so.

Because in a travel guide, as you know, a lot of information can be included. About the city, its people and the environment of course but also a lot of information and tips on hotels, guest houses, cafes and much more.

I would like to ask you to participate in my survey and share your thoughts in the form of a survey. It would be important for me to know what is interesting and what is not.

A big thank you in advance


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