inescapably obsessed with process reproducibility, in columbus, ohio
A decadent time of the year for foodies. Pannetone are all around, even in Giant Eagle. A favorite thing for us to do is lightly toast it in cast iron for a morning treat before work.
yum :)sorry we didn't really get a chance to chat today. another time!
Hey Heather, same here. This group seems promising. We'll have to find a place next time with a bigger single table.
'Cause, ya know, pannetone needs more butter.
The image makes it look more oily than it is. I fried it in a little olive oil.
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