Thursday, send out the search parties

veronese68

At least I think it's Thursday, where is everyone?

sungod

'ning

less gloomy, a smidge less nippy

cafes, wfh, lazing

pinno

Morning ectoplasmes à roulettes

Dark gloomy black windy. 4 weeks until the solstice and then it's spring and lighter everyday and more Beans walk adventures. Took him yesterday for a quick jolly.
Forecast doesn't look good for pedalling or more attacking tree stumps. 2.5 down and 1.5 to go.
Tomorrow and Saturday: briefly arctic but sunny pedalling and attacking tree stumps weather.

homers_double

Going out on site again, a bit of admin first and by god, I'll be glad to sit at my desk for a bit.

tlw1

Stuck in traffic, left late so didn’t think I had time for the hybrid commute - I was absolutely wrong 🤬

sungod

early blue skies have been replaced by gloom, it's getting darker as the day goes on

the slice of choc panettone from first cafe stroll is wearing off, may go for another

Stevo_666

Busy morning, just stopped for a break now. May do an early lunch and try out my new air fryer.

ugo.santalucia

sungod said:

the slice of choc panettone from first cafe stroll is wearing off, may go for another

I suggest you ditch panettone...
I grew up with the stuff, obviously, but overtime they have replaced the original ingredients with ultra processed ones, to the point that it is no longer something you can recognise.
This is one of the least worst I have seen... it baffles me that they use egg whites and egg yolks as separate ingredients... how to fxxing complicate things in pursuit of the ultimate process...

Wheat flour, sugar, candied orange peel (19%) (orange peel, sugar, glucose-fructose syrup, acidity regulator (citric acid)), concentrated butter (milk), pasteurised free range egg yolk, yeast, pasteurised free range egg white, whole almonds, hazelnuts, blood orange paste (2%) (blood orange, sugar, dextrose, concentrated lemon juice, orange oil), emulsifier (mono- and diglycerides of fatty acids), rice starch, alcohol, whole milk, invert sugar syrup, salt, rice flour, flavouring

veronese68

Afternoon folks,
I was worried about SG earlier, glad to see he's out and about.
Busy morning in the orifice, had to drive the EPO in so no wobble unfortunately. Now sat watching the bus being MOTd, fingers crossed.
Today is my Friday and I have a 4 day weekend so I'm quite glad about that. Sunny outside now, I struggled to keep my eyes open it was so bright. Doubt we'll get much of that tomorrow.
My mother was talking about panettone and pandoro last night, Bauli for pandoro and Nelegati for panettone she reckons. She was at school with one of the Baulis.

sungod

nifeislife have the bauli ones

assume you know the company, if not they're handy for fresh italian nibbles in the london area as they deliver same day with their own vans

veronese68

Not used them, usually pick and choose where and what to buy with some things. Lidl pandoro is good enough to take to work, but buy a better one for home. Mum has strong opinions on what to buy where, usually accurate, sometimes rather out of date.

orraloon

Meanwhile, in the non-Muskrat, non-Rick-style more sustainable world, yesterday was apple tree and herbaceous plant shifting, today was aspen and oak planting.

Wonder how the oak plantation will look in a year's century's time 🤔

webboo

Afternoon
Not much to report, cleaned bathroom and did some climbing. Just fed the cat and now waiting for Mrs W to get home from work. Who knows what this evening will bring.

ugo.santalucia

veronese68 said:

Afternoon folks,
I was worried about SG earlier, glad to see he's out and about.
Busy morning in the orifice, had to drive the EPO in so no wobble unfortunately. Now sat watching the bus being MOTd, fingers crossed.
Today is my Friday and I have a 4 day weekend so I'm quite glad about that. Sunny outside now, I struggled to keep my eyes open it was so bright. Doubt we'll get much of that tomorrow.
My mother was talking about panettone and pandoro last night, Bauli for pandoro and Nelegati for panettone she reckons. She was at school with one of the Baulis.

Melegatti.
They are all shit these days… made with the worst imaginable junk… they are also surprisingly expensive considering the quality of the ingredients, which is terrible.
Don’t bother…

beansnikpoh

Lovely sunny spin round the park as a fauxmute around lunchtime. Discovered that my front derailleur is more sensitive than it used to be, shipping my chain twice on small to large ring shifts. All subsequent shifts were drama free, as I didn't just wang the lever over, but finessed it, but I should probably have a look.

beansnikpoh

orraloon said:

Wonder how the oak plantation will look in a year's century's time 🤔

Treeish.

🌳 🌳 🌳

veronese68

ugo.santalucia said:

veronese68 said:

Afternoon folks,
I was worried about SG earlier, glad to see he's out and about.
Busy morning in the orifice, had to drive the EPO in so no wobble unfortunately. Now sat watching the bus being MOTd, fingers crossed.
Today is my Friday and I have a 4 day weekend so I'm quite glad about that. Sunny outside now, I struggled to keep my eyes open it was so bright. Doubt we'll get much of that tomorrow.
My mother was talking about panettone and pandoro last night, Bauli for pandoro and Nelegati for panettone she reckons. She was at school with one of the Baulis.

Melegatti.
They are all censored these days… made with the worst imaginable junk… they are also surprisingly expensive considering the quality of the ingredients, which is terrible.
Don’t bother…

Yes, I wrote it with both and neither looked right, I used one t because it's the Vicenzani that "magna gatti" according to the rhyme.
The fact that they last so long once opened is a pretty strong clue to the amount of additives.

homers_double

ugo.santalucia said:

sungod said:

the slice of choc panettone from first cafe stroll is wearing off, may go for another

I suggest you ditch panettone...
I grew up with the stuff, obviously, but overtime they have replaced the original ingredients with ultra processed ones, to the point that it is no longer something you can recognise.
This is one of the least worst I have seen... it baffles me that they use egg whites and egg yolks as separate ingredients... how to fxxing complicate things in pursuit of the ultimate process...

Wheat flour, sugar, candied orange peel (19%) (orange peel, sugar, glucose-fructose syrup, acidity regulator (citric acid)), concentrated butter (milk), pasteurised free range egg yolk, yeast, pasteurised free range egg white, whole almonds, hazelnuts, blood orange paste (2%) (blood orange, sugar, dextrose, concentrated lemon juice, orange oil), emulsifier (mono- and diglycerides of fatty acids), rice starch, alcohol, whole milk, invert sugar syrup, salt, rice flour, flavouring

The BEST pannettone I've had was several years ago, from our house in Italy one Christmas day we walked up to the local trout farm which is also an agriturismo for a drink and the owners were hosting their family for the day. After a few wines they brought out a huge, and I mean huge freshly baked pannettone and dug in.
The owner then proceeded to offer us slices along with home made (as is the norm) Limoncello.

Can't beat that for hospitality.

Stevo_666

This has to be prime material for the 'Trivial things that annoy you' thread over in Cake Stop

veronese68

homers_double said:

ugo.santalucia said:

sungod said:

the slice of choc panettone from first cafe stroll is wearing off, may go for another

I suggest you ditch panettone...
I grew up with the stuff, obviously, but overtime they have replaced the original ingredients with ultra processed ones, to the point that it is no longer something you can recognise.
This is one of the least worst I have seen... it baffles me that they use egg whites and egg yolks as separate ingredients... how to fxxing complicate things in pursuit of the ultimate process...

Wheat flour, sugar, candied orange peel (19%) (orange peel, sugar, glucose-fructose syrup, acidity regulator (citric acid)), concentrated butter (milk), pasteurised free range egg yolk, yeast, pasteurised free range egg white, whole almonds, hazelnuts, blood orange paste (2%) (blood orange, sugar, dextrose, concentrated lemon juice, orange oil), emulsifier (mono- and diglycerides of fatty acids), rice starch, alcohol, whole milk, invert sugar syrup, salt, rice flour, flavouring

The BEST pannettone I've had was several years ago, from our house in Italy one Christmas day we walked up to the local trout farm which is also an agriturismo for a drink and the owners were hosting their family for the day. After a few wines they brought out a huge, and I mean huge freshly baked pannettone and dug in.
The owner then proceeded to offer us slices along with home made (as is the norm) Limoncello.

Can't beat that for hospitality.

The best limoncello is always home made. I've had some really good grappa out of unmarked bottles in a hotel bar, not quite home made, but the bloke knew a bloke that made it. He wouldn't sell me a bottle because he couldn't get enough of the stuff, so we had a few more, then the barman joined us for another couple. Before we knew it we were on the second bottle 😂

beansnikpoh

veronese68 said:

homers_double said:

ugo.santalucia said:

sungod said:

the slice of choc panettone from first cafe stroll is wearing off, may go for another

I suggest you ditch panettone...
I grew up with the stuff, obviously, but overtime they have replaced the original ingredients with ultra processed ones, to the point that it is no longer something you can recognise.
This is one of the least worst I have seen... it baffles me that they use egg whites and egg yolks as separate ingredients... how to fxxing complicate things in pursuit of the ultimate process...

Wheat flour, sugar, candied orange peel (19%) (orange peel, sugar, glucose-fructose syrup, acidity regulator (citric acid)), concentrated butter (milk), pasteurised free range egg yolk, yeast, pasteurised free range egg white, whole almonds, hazelnuts, blood orange paste (2%) (blood orange, sugar, dextrose, concentrated lemon juice, orange oil), emulsifier (mono- and diglycerides of fatty acids), rice starch, alcohol, whole milk, invert sugar syrup, salt, rice flour, flavouring

The BEST pannettone I've had was several years ago, from our house in Italy one Christmas day we walked up to the local trout farm which is also an agriturismo for a drink and the owners were hosting their family for the day. After a few wines they brought out a huge, and I mean huge freshly baked pannettone and dug in.
The owner then proceeded to offer us slices along with home made (as is the norm) Limoncello.

Can't beat that for hospitality.

The best limoncello is always home made. I've had some really good grappa out of unmarked bottles in a hotel bar, not quite home made, but the bloke knew a bloke that made it. He wouldn't sell me a bottle because he couldn't get enough of the stuff, so we had a few more, then the barman joined us for another couple. Before we knew it we were on the second bottle 😂

We had some lovely Italian hippies next door for a while, around lockdown it was, and they made gorgeous limoncello.

I've had some grim grappa out of unmarked bottles. I think grappa, or marc, or whatever you want to call distilled garbage pressings is a route to a hangover.

I like slightly stale panettone sliced, soaked in eggs & cream with a dash of cognac, sprinkled with brown sugar and baked until crisp and wobbly.

pinno

beansnikpoh said:

I like slightly stale panettone sliced, soaked in eggs & cream with a dash of cognac, sprinkled with brown sugar and baked until crisp and wobbly.

Now that sounds like a great idea.

Grappa. No. Just no. I can only think of 2 worse (hangovers from spirits) and that's Whisky and Tequila).

Try this @beansnikpoh : https://www.merlincycles.com/token-tk375-chain-drop-catcher-for-double-chainsets-104712.html?utm_source=PHG&source=PHG&utm_medium=Affiliates&utm_campaign=genieshopping

Really, really handy.

ugo.santalucia

I would not drink home made distilled spirits like grappa… you can’t be sure the guy has removed the head which typically contains toxic methanol… one of those things where factory made is better. Limoncello is easy to make, if you can get hold of proper large mediterranean lemons… wouldn’t know where to get them though… maybe Wholefoods or Harrods in London? To be fair, sloe gin is the same concept but better