Recipe: Easy Panettone + Podcast: C Sterling’s Author Marketing + Icy Us

Photo of panettone and daffodil by Ksenia Chernaya on Pexels.com
Photo by Ksenia Chernaya on Pexels.com

My Wedding Henna + The Henna Artist's Bighearted Alka Joshi on Saris Happiness Between Tails

#Authors #Writing #India #Pro-Choice #WomensRights #DressCodes “The Henna Artist,” by Alka Joshi is as big-hearted as the novelist! Here Alka discusses how today’s professional women of India handle dress codes. Are dress codes unbiased where you work? Got questions, thoughts, and/or experiences to share about writing and publishing? Record them on my Anchor by Spotify page — or comment at HappinessBetweenTails.com — or email me. Like what you hear? Buy me a coffee. buymeacoffee.com/SupportHBT Time Stamps (where segments begin): HBT introduction Today’s topic and about today’s guest 1:05 Alka Joshi discusses the wearing of saris in India My question for you and episode outro HBT outro Links used for the HBT blog post of this episode: Original blog post for this episode. Alka Joshi's website and Youtube channel. About the books I'm writing. Chris Miller, the super-talented photographer and her Instagram. Photos available at the HBT post for this show: Book cover of “The Henna Artist,” by Alka Joshi. Photos of me, da-AL, with henna tattoos for my wedding. Alka’s photos from Ansal University, just outside of New Delhi: Gurgaon's news bulletin board, students, architecture staff. Alka’s photo of an architect wearing a sari. — This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app — Send in a voice message: https://anchor.fm/depe9/message Support this podcast: https://anchor.fm/depe9/support
  1. My Wedding Henna + The Henna Artist's Bighearted Alka Joshi on Saris
  2. Sweet Potato Frittata Recipe by Khashayar Parsi

Click H-E-R-E for my new podcast page at AnchorFM. This week’s episode is the audio version of “Author Reality + Charles Sterling on Marketing and Author Platform,” which you can read the text version of H-E-R-E.

At the Happiness Between Tails podcast page, you’ll also find links to subscribe, hear, and share it via most any platform, from Spotifyand Apple Podcasts, to Google Podcasts and Pocket Casts, along with RadioPublic and Castbox and Stitcher and more, plus an RSS feed. The full list of 50+ places is at LinkTree.

Panettone, or pan dulce as my Argentine mother calls it, is one of my family’s favorite desserts that I make. For anyone who has yet to become acquainted with panettone, it’s the queen of winter holiday fruit breads. Traditionally shaped like a chef’s hat (though mine are more freeform, same as my novels I’m working on and about them H-E-R-E), fragrant and puffy with yeast, it’s decadence comes from an abundance of eggs, butter, fruits and honey.

Whatever panettone success I’ve enjoyed is thanks to the melding of these two great no-knead bread baking books…

Combine…

Bread in 5 Minutes book coverThe panettone recipe H-E-R-E from “The New Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking,” by Jeff Hertzberg, M.D., and Zoë François. I blogged a detailed review of the book H-E-R-E.

+

"My Bread" by Jim Lahey book coverThe technique of oven baking with a lidded pot like a dutch oven or the pot and heat resistant lid of a crock pot, (example of that is H-E-R-E in a video inspired by “My Bread: The Revolutionary No-Work, No-Knead Method,” by Jim Lahey. I blogged about my bread making experience with Lahey’s book H-E-R-E.

A cousin in Italy says it’s the best she’s tasted!

My loaves aren’t cookbook photo-perfect, and I use recipes loosely, yet the above two books guarantee you’ll end up with something wonderful.

Extra tips…

  • The recipe is very flexible. For instance, if you don’t like nuts or dried fruit, you can double up on one or the other, or leave them out, or substitute things like chocolate chips.
  • For the first half of the baking, leave the lid on. For the remainder, take the lid off. That shaves some of the baking time and gives a browner crust.
  • Lining the pot with parchment paper makes things easier.
  • Halving the recipe turns out well, too.
  • Leftover  panettone freezes nicely.
  • Whole wheat flour is a good, hearty alternative for the white flour.
  • More fruit and/or nuts, less fruit and/or nuts, or none at all — it comes out delicious!

By the way, my honey and I just got back from visiting family in Austin, Texas.

Khashayar and da-AL in freezing water after doing the Polar Plunge into Barton Springs.
Here we are freezing after doing the Polar Plunge into Barton Springs.
What food tastes most celebratory to you?