Hello everyone, and welcome to the Open Forum The Weekender, which is hosted by Kotaku's reader-run blog, TAY. This is a place to talk about life, video games, or anything else, so feel free to hop in and join in the topic discussion, or comment about anything. Then, when you're done, feel free to peruse the articles on TAY and TAYClassic. Is this your first time on TAY or the Open Forum? Then check out this handy TAYTorial! If you still can't get enough of us, stop by the IRC Chatroom. Finally, if you need to reach an admin or author, find them fast in the DirecTAYry.

Special weekend we have here with all the festivities and egg hunting stuff, long days at the park, children doing whatever children do nowadays (prob hunting Easter eggs with their ipads and stuff), and food, of course lots of food! Well at least that's how I'm going to spend Sunday as we're going to the park around my house, if and only if, I manage to snatch a couple of picnic tables at 7AM...

So... talking about easter eggs and stuff, what's your favourite Easter Egg in video games? Don't want to talk about Easter eggs, then feel free to talk about anything... be it food, music, weather, love, etc. ^^;




Oh... I also forgot I'm going to have this tomorrow...


Colomba di Pasqua, an Italian traditional dessert for the holidays, it's pretty much a Panetone for Easter instead of Christmas, I found a recipe for you daredevils who might want to give it a try, judging by the ingredients it looks like it should taste good, but the preparation ain't exactly easy, I reckon a Furby Bread Master should get this one right since the Colomba is practically a sweet white bread ^^;

You'll need:

  • 1 lb all-purpose flour
  • 5 oz butter
  • 4 ½ oz sugar
  • 1 ¾ oz fresh yeast
  • 3 eggs
  • 5 oz mixed candied fruit
  • almonds, sweet to taste
  • coarse sugar to taste
  • ⅛ oz salt

How to:

  • Dissolve the yeast in a little warm water and slowly work in half of the flour; allow the dough to rise in a warm place in a floured bowl.
  • When the dough has doubled in size, place it in a larger bowl and add the remaining flour, beaten eggs, melted butter, sugar and salt.
  • Work the dough gently until it stops sticking to the sides of the bowl, cover with a cloth and allow to rise for another hour. Sprinkle flour on the raisins and the candied peel then shake excess flour away in a sieve.
  • Add the raisins and candied peel to the dough, place in a large cake pan, or a dove-shaped one (we all have one of those in our houses) and decorate with almonds, baste with beaten egg and sprinkle with sugar crystals.
  • Cook in a moderate oven for 20-25 minutes.