Annalisa Barbieri

2 weeks ago | theguardian.com | Annalisa Barbieri

I’m 16 and have never really had crushes. Along with that, I moved around a lot as a kid and never really had many friends until year 7. I’ve struggled a lot with maintaining friendships and I’ve always felt a bit awkward and isolated from my peers. I guess part of it was Covid; I never really developed social skills and have always relied on others to help me make friends. Recently, I met this really nice guy at a debate competition.

3 weeks ago | theguardian.com | Annalisa Barbieri

I really think this has to be my last column on Easter eggs, don’t you? One egg had sat on my sideboard for a few weeks. I didn’t hold out much hope for it, but it was wolfed down in two sittings (not just by me) with a strong recommend from my testers to ‘write how good it is’, so here you go: Coco Chemistry’s Large Milk Honeycomb Crunch egg, £25. (A dark chocolate version is also available.) This is not a craft-chocolate egg by any stretch, but maybe that’s not what people need all the time.

3 weeks ago | msn.com | Annalisa Barbieri

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3 weeks ago | theguardian.com | Annalisa Barbieri

I’ve recently shifted careers and started a new job in a big company, which is great in terms of salary and professional development. But as I approached the end of my trial period, my manager told me she’d taken a big gamble and put her reputation on the line for me, given that I’d worked freelance for years. She was clearly insinuating my probation period would be extended, despite colleagues telling me I’d exceeded expectations.

1 month ago | paneamoreechachacha.com | Annalisa Barbieri

These are delicious, fresh and light and adapted from a Waitrose recipe which you can find here. I changed the frosting as I can’t bear an overly sweet one and the addition of the Fiori di Sicilia is, if I say so myself, inspired…Unfortunately they don’t travel well and need to be kept in the fridge – if you can let them chambré at room temperature for a bit before eating.