In which Dirtbunny admits she was wrong

Remember Dirtbunny's advice about Pannetone?  OK so that only applies to the mini-pannetoni that come in a package the size of a coffee can (remember those?) and contain a product the size of a cupcake.  Also, it only applies to the pannetoni that feature those execrable little atrocities called citron that are made from allegedly-candied lemon peel.  If you know where to look, you can find a quite tasty pannetone featuring chocolate.  A nice kilo of pannetone al cioccolato goes for about seventeen clams at the Italian Store, which is about five bucks more than the horrid little 200g bitter lemon muffins go for at the Glutton Place.  Here's the kicker:  you have to be willing to brave the pizza and subs crowds to get to the pannetoni, some of which are stacked near the wine, but others of which are tucked in the displays under the deli counter.  Also, there are different kinds and some of them are, as we have documented, TERRIBLE, so you have to look carefully, and you have to read the labels, which might be in English, but might not be, and it's all in small print so if you're old like Dirtbunny, you have to peer over the tops of your spectacles and squint, all while trying not to be trampled by the horde that must have its sandwiches.   Another drawback is that you might get sidetracked by the sandwich offerings yourself, or you might get distracted by the wine, or the gelato that no one else carries, or the handmade ravioli that really taste like ricotta cheese just like they're supposed to, or the fabulous selection of DeCecco pasta because linguine fini is your favorite and no one else carries linguine fini any more plus they NEVER run out of rigatoni so you might as well pick up a coupla boxes, and then there are the marvelous marinated artichokes.

So you bought your seventeen dollar pannetone al cioccolato (although you ended up spending way more than that--Oops!).  What now?  You make a tiramisu!  Or french toast.  Or regular toast and spread it with mascarpone.  Or you sprinkle on a garnish of cocoa or powdered sugar and you eat it like cake.  And when you're sick of it, you make the scraps and leftovers into bread pudding.  And then you wait until next December, because that's when pannetoni are back in stock.