Ben helped out as a Divinum volunteer so, when it was announced that all volunteers would be invited to a thank-you fondue dinner, he had his spot! He actually worked surprisingly diligently to deserve it, too.
Month: November 2021
Divinum 2021
I was only supposed to volunteer a couple of evenings, but given that they were severely understaffed and Ben decided that he wanted to help out, I ended up doing Thu-Sat-Sun-Thu-Fri-Sat-Sun. It was good fun, though I was told to slow down the pace a couple of times :D It’s nice to feel appreciated for a job well done :) If you can, I highly recommend volunteering – it’s a good bunch of people and they treat you well! Plus. it’s a very good way to get your steps in!!
Also, thank you Domaine du Mont D’or and Enoteca Capponi for your kind gifts!
See you next time :)
Bumping the sandwich
Bumping the sandwich and Agenda Disrespect are my new favourite work phrases.
[recipe] Chocolate & Orange Panettone
180 ml warm milk
3 egg yolks
2 eggs
1 orange, the finely grated zest only
1 lemon, the finely grated zest only
2 tsp (10 ml) vanilla extract
490g unbleached all-purpose flour
105g sugar
1 tbsp instant dry yeast
1 tsp salt
115g unsalted butter, softened
225g mix of milk and dark chocolate chips
60 ml port
In a bowl, whisk together the milk, egg yolks, eggs, zests and vanilla.
In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and salt. Add the egg mixture and knead until the dough starts to form.
Add the butter and knead for 5 minutes. The dough will be soft and very sticky. Place in a lightly oiled bowl. Cover with lightly oiled plastic wrap. Let rise in a warm place for 1 hour and 30 minutes.
In another bowl, stir chocolate chips and port, while the dough is rising.
Fold the chocolate and port mixture into the dough until it is completely incorporated. Pour the dough into a 7-inch (18 cm) paper panettone mold. Place on a baking sheet. Let rise, uncovered, in a warm place for 1 hour and 15 minutes or until the dough has risen just above the edge of the mold.
With the rack in the middle position, preheat the oven to 350°F (180°C).
Bake for 40 minutes or until a wooden skewer inserted into the centre of the panettone comes out clean. Let cool (you can skewer it and invert it if you want, I didn’t do it).
Edit: tried it again and noticed that my yeast in the 1st one was out of date, so that might have impacted the rise. The 2nd proof was also much longer and I baked it at 160c fan.
The tao of Kevin
2021 isn’t giving us a damn break
Katy came back from the UK on Friday and on Saturday we had to go to the emergency vet because Reenie’s ass literally exploded. She has a burst anal gland abscess and will need surgery to clean it out and remove some necrotic tissue. If it sounds bad, it actually manages to look worse. Poor kitten of doom. Right now, she’s trying to groom bug is wearing the cone of shame so all I hear is her licking rough plastic.
