There's pannetone and then there's pannetone LOL. We went to Boston at the end of November and stayed in the North End (swoon...Little Italy). One of the outings we took was a culinary walking tour (Michelle Topor) which included stopping at a salumeria, bakery, coffee purveyor, liquor store and produce market. At one of the stops we were introduced to an imported pannetone that cost a small fortune, but mama mia! Heaven! Although I admit my pannetone is excellent, it wasn't as good as this one. I think the difference is in the raisins. I use golden raisins because that's what is readily available. "Authentic" pannetone uses sultanas, which are raisins that are the product of the Sultana grape, which grows in Turkey. The package was small and cost around $23.00. (She who is on the hunt for sultanas...I will make a pannetone to rival the one in Boston)

Right now my back yard is pretty full of bromeliads, and I have I don't know how many different kinds, from pineapple to Portea petropolitana extensa. I also have Meyer lemon, Eureka lemon, blood orange, Kaffir lime, bay tree, white sapote, cherimoya, avocado, banana, papaya, Fuji apple, Bearss lime, and some shrubs. I also have a large collection of orchid cactus (epiphyllum) and a small collection of orchids, mostly epidendrums and cymbidiums, plus some cattelaya, dendrobium, and several others that I do not know the names of. I have one tiny orchid that makes flowers with an intense coconut fragrance. I also have quite a few South African succulents in the back yard. My dill is making flowers now, but I have basil, chives, Greek oregano, Italian oregano, and rosemary. I used to have some mint, but I don't know what happened to it. I also have a couple of chocolate Habanero plants that appear finally to be growing, but I probably won't get chilies from them until December. Here's a bromeliad that is just now blooming after my having it almost four years:Vriesea Mint Julep. Here are some more bromeliads in the pergolaHere are some in the back yard in front of my pitaya plant:I have to keep moving them around, and some of them cannot take too much sunlight, which makes this a somewhat difficult time of year. Anyway, I am trying to make my back yard a very pleasant place to relax while I am recuperating. I very much enjoy looking at all my flowers plus the hummingbirds and other birds that visit the yard. I need to clean out the fountains, but that can wait.

Ann t.......Our Peameal Bacon and Canadian Bacon are our home cure. I got interested in curing and smoking the pork loins from a post last summer from annie 1992. Quite a lengthy thread it was. I really doubt that "our Peameal Bacon" is anything close to yours in Canada. We tried tho and are pleased. The canadian bacon and peameal verison reminded me of the pork my grandparents cured way back when I was a kid about a hundred years ago. I have thought if I could find on the internet I would order, have never pursued that yet. Any suggestions? I too droll over all the posted pics of all breads baked and unbaked. Shirl

@Mike_kaiser_gw. I tried to copy the best of the dude's chowhound info here: Ingredients: Ceresota AP - 95% - 175g Semolina - 5% - 10g Water - 46% - 85g Corn Oil - 19% - 35g Olive Oil- 4% - 7g Salt - less than 1/8 tsp Sugar - 1/4 tsp IDY - 1/4 tsp (Instant Dry Yeast) Tomatoes: I have 3 components to my tomatoes (sauce, crushed, and bigger chunks). The move has been ground breaking. You want to make sure all the water is out before applying to your deep dish though. This will probably require removing the excess "water" liquid 2-3 times. I also lightly season with salt and oregano. The buttery taste comes from corn oil. The correct recipe for authentic Chicago deep dish pizza depends on two factors: lots of Corn oil (3 Tablespoons:1 cup all-purpose flour) and a very short knead (mix 1 minute, knead 2 minutes). Then a long rise (4-6 hours at rom temperature). Use butter flavored Crisco in the pan. Here is the process. I use a bowl, whisk for dry ingredients and a spoon. Mix all dry ingredients minus the yeast. Add oil and mix in halfway with spoon then add in the water. (Helps to achieve flaking in the crust. The flour absorbs the oil instead of all the water and the water steams off in hot oven creating those flakes/layers.) Mix half way again and next sprinkle in the yeast. Mix again with your spoon until it all comes together. Then you need to hand mix it gently for about 1.5-2 mins (I use one hand for this). You want to make sure you get most of the clumps of oil incorporated into the dough. After your done cover and put into oven with the light on for 5 hrs. Add butter flavored crisco to pan. I went all the way up the sides. Place stone on 2nd rack and preheat to 425. Preheat stone for additional 45 mins. Place dough in pan and press it out. I only went 1 inch up side of my 2 inch pan. This is important because the thinner you make it the harder it gets. I believe mine to be the sweet spot as for thickness. Increase temp to 450F and bake for 28 mins. I put foil on top with about 10 to go to prevent cheese burning and removed foil for final 3 mins. Hint: The crust gets better as it cools down. I remove from pan after 5 mins and then wait another 10 mins before I cut it.