Recipe: Easy Panettone + Pod 15 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

Royal Beauty + Birgit’s True Elfins Happiness Between Tails

#Beauty #Elves #Flamenco #StoryTelling #Aging #Body How do you define beauty? Birgit, who is from Germany and blogs from Denmark shows us how ugly-cute trolls are! Share your thoughts, experiences, and questions by recording them on my Anchor by Spotify page — or comment at HappinessBetweenTails.com — or email me. Like what you hear? Buy me a coffee. Time Stamps (where segments begin): HBT introduction Royal beauty and about today’s guest 1:05 Birgit’s True Elfins My question for you HBT outro Spanish iconic painter, Goya Links used for the HBT blog post of this episode: Birgit’s Stella, oh, Stella site Original blog post for this episode at Happiness Between Tails. About my novels-in-progress. About María del Rosario Cayetana Fitz-James Stuart y Silva, 18th Duchess of Alba About Spanish iconic painter, Francisco de Goya. Photos available at the HBT post for this show: Birgit in one of her gardens. The surprise she found in her garden. María del Rosario Cayetana Fitz-James Stuart y Silva, the 18th Duchess of Alba. Later in life. Earlier in life. Francisco de Goya’s “Black Duchess.” An incredible loaf of bead I baked in under two hours, with a link to where I got the recipe. — 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. Royal Beauty + Birgit’s True Elfins
  2. More Eats from Less by Angela Bell

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?

Recipe: Diana’s Tiramisu

How's about a slice of tiramisu? Here's how...
How’s about a slice of tiramisu? Here’s how…

Do angels exist in everyday life? Indeed, Cousin Diana was one. Her life was far too short, but such can be the case with the sweetest among us…

Photo of Cousin Diana.
Cousin Diana.

Years ago, when my husband and I visited her in Italy, she prepared a fantastic multi-course vegetarian meal that ended with this nirvana-inducing tiramisu. Diana Ferretti Ruberti. Upon our return to the States, Diana sent me the instructions and helped me with it over the phone.

Recipe can evoke great memories…

Born in Argentina, she moved to Italy as a teenager and later worked as a teacher, married, and raised three great kids. Diana was lovely in every way and an amazing cook!  Her son, Stefano Ruberti, generously lent us these photos of her. Diana with her husband and small children.

Tiramisu Recipe

  • 8” x 8” x 2” serving dish or pan
  • 3 medium eggs, extra fresh
  • 2 cups strong coffee, either lukewarm or cold. Decaf and instant work great.
  • 1/2 teaspoon instant coffee granules to stir into pudding
  • 8 ounces mascarpone, which tastes like an amazing cross between butter and cream cheese.
  • 3.5 ounces bittersweet chocolate chunks, 72% to 99%. Grated, or knife chopped, or put the chocolate into a plastic bag and take a hammer to it.
  • 24 regular-sized ladyfingers

Optional Ingredients

  • 2 tablespoons cognac or brandy
  • 1 teaspoon grated orange rind
  • unsweetened cocoa powder to dust over the final layer

Before You Begin

  1. Assembly takes anywhere between half an hour to an hour, depending on how fast you are around the kitchen. It won’t be ready to eat for another six to twelve hours, as it needs time to set in the fridge. I like to prepare it the night before, then serve it the following afternoon with milk or coffee — or wine!
  2. Review the recipe and visualize the best way to organize things.
  3. Then you’re ready to lay out ingredients and tools such as bowls, pan, whisk or mixer, and mixer or blender for pudding, stuff you’ll use to grate chocolate.
  4. Unwrap ladyfingers and put them into a separate bowl.
  5. Raw eggs are called for and chocolate melts when it’s manipulated too much, so I like to keep things cold and work steadily.

Mixing the pudding

  1. Egg whites: in a separate bowl, whip until stiff.

    Bowl of whipped egg whites.

  2. Yolks: in a separate bowl or a blender, beat in 1/2 teaspoon instant granulated coffee, mascarpone, and sugar. Now’s the time to add any “optional ingredients.”

    Egg yolks beaten with marscapone, sugar, and a little coffee.

  3. Fold egg whites with egg yolk mixture.

    Fold egg whites with egg yolk mixture.

Layering into a pan (you’ll be making 2 layers)

Layer #1

  1. One at a time, dip 12 of the ladyfingers into the coffee liquid and use them to line the bottom of the pan. It’ll take a little practice to figure out how long to let the cookies soak. Too little, and they’ll stay stiff. Too much, and they’ll dissolve. Either way, though, it’ll still be tasty.

    A lady finger being dipped into coffee.

  2. Top the cookies with half of the pudding.

    The 1st layer of cookies covered with half of the pudding.

  3. Finish the first layer by sprinkling half of the chunked chocolate over it. Now it’s time to do everything the same for the second layer.

    Finishing the first layer by sprinkling half of the chunked chocolate over it. Now it's time to do everything the same for the second layer.

Layer #2

  1. Same as above, dunk another twelve cookies in coffee and stack them over the first layer, all in the same direction as the first bunch.

    Dunking the rest of the cookies in coffee, then layering them in the same direction as the previous ones.

  2. Fold any loose sugar from the cookies into the remaining pudding, then spread everything on top.

    Covering the second layer with the remaining pudding.

  3. Complete the second layer with what’s left of the chunked chocolate. Dust with cacao powder, then cover and refrigerate at least four hours (longer is better).The second layer for the tiramisu completed with what's left of the chunked chocolate, and dusted with cacao powder, then chilled for at least 4 hours.

Serving it…

Once it has been refrigerated for at least four hours, cut it into squares — It serves 9 to 12 lucky people. If there’s any of the yummy liquid at the bottom of the pan, spoon it over pieces. Keep any leftovers refrigerated and eat them within three days. Tiramisu, once it’s set in the fridge, freezes wonderfully and is also delicious served frozen or thawed!

Tiramisu makes any day a holiday!
Tiramisu makes any day a holiday!

Does a food or special recipe remind you of a loved one?

Part 2 of 3: Strolling the British Museum by da-AL

There’s so much at the British Museum! I don’t recommend trying to see it all in one go — nor all in one blog post. Here’s Part 1 of our visit, here’s Part 3, here’s our overall visit to London, to Bath, Avebury henge, Stokesay Castle, Harlech and Conwy and Penrith and Ullswater, and to see the Kelpies of Scotland. Let’s start with the Parthenon for the second leg of our walk through the British Museum…

This chariot horse is worn out from carrying moon-goddess Selene to the Parthenon. 435 BC.

Does the Parthenon look inviting to you?…

At the Parthenon, who’s stronger — a centaur or a Lampith?

This maenad, two satyrs, and panther are followers of Dionysos, a.k.a. Bacchus, the god of wine. Roman, about 100 AD.

These Assyrians are hunting through a garden. About 645-635 BC.

“I’m looking at you.” This King Ramesses II was carved from one block that was quarried almost 200 kilometers south of the king’s mortuary temple!

General Horemheb has rather pronounced breasts — yet his wife’s are concave… Hmmm… 18th Dynasty, probably reign of Ay (about 1327-1323 BC), Horemheb’s tomb.

An ancestral figure from Easter Island, Chile, about AD 1000-1200.

The flames of Hindu god Shiva, here as Nataraja, the Lord of the Dance, demonstrate how one cycle gives over to another. He creates and then he destroys. About 1100, south India.

Only one flap of Garuda’s wings is needed to orbit the cosmos while he protects followers from serpent spirits. 1800s, Tibet.

Is there an era’s art that you prefer?… 

Happy 2019 New Year from 1919 by da-AL

vintage photo from Argentina of a New Year's celebration
1919 New Year’s, my grandmother celebrating with friends and family. Abuela sits in the middle with flowers in her hair.

A lovely cousin recently gave me a copy of this photo of my grandmother, Julia Vaccaro who was an Italian-Argentine of Buenos Aires — ringing in 1919 with family and friends! Like the United States and so many other places, Argentina is a country of immigrants.

My grandmother's mother, dressed in a dark dress, stands in the middle.
My grandmother’s mother, Rosa, dressed in a dark dress, stands in the middle.

It fascinates me to see such an old photo where everyone appears relaxed and candid. The man who’s wearing pajamas in the tree — did he just wake from a nap in what could be a hammock to his left? Is the woman below worried he’ll fall or does she think he’s crazy? At the bottom, the man toasting looks comfy in his socks. That young boy who seems to have skinned his face is my cousin’s dad. The large woman in the dark dress is my great grandmother. Whatever the woman told the flapper in the middle, it’s given her pause for thought…

Close-up of my grandmother, 1919 New Year's celebration.
Close-up of my grandmother, 1919 New Year’s celebration.

Wishing each of you, dear readers, a New Year filled with joy, vibrancy, love, and good fortune!

With optimism and love,

da-Al