Ducati Multistrada, the Lemonade Update

Ducati Patch
Credit: Del Campe – Ducati Meccanica

Ok, so we’ve heard from Ducati. Italy.

The word is that despite being (now) 5 months out of warranty, they will honour replacing the parts of both the heated handgrips (~$500) and the rear shock assembly (~$3300). Which is music to my ears.

The unfortunate part is that I still have to foot the labour. I mean I suppose I could technically get the parts and do it myself, or get another mechanic to do it, but essentially the choice is “working bike, pay labour” or “you’re on your own”

What? Oh, how much is the labour and fitting? A “deep breath, figure out which kidney or child to sell,” $675.

Still, I am really happy that they’ve acknowledged the fault, are prepared to replace the parts, and sometime when I get back from my travels, I’ll get my bike back.

Hopefully, rideable.


Looking forward to the lemonade from this lemon.

What do you reckon? Is it worth trying to get Ducati to pay for the labour too?


P12-106: To Dream of Devon

Project 2012: Day 106

If you’ve ever actually been to Devon (or Cornwall) in the UK, you realise that “Devonshire” Teas served anywhere else in the world are a poor facsimile for the real thing. Nevertheless, Scones with Jam & Cream with a good cup of strong tea, still rate right up there as a source of nutrition.

Making good scones is the challenge. It turns out they’re trickier than you think. Beat the air out of the batter and you’re left with unleavened rock cakes more than fluffy scones. Don’t beat them enough, and they become chewy and tough.

So, the recipe for blokes like me. Simple. To the point. Easy. Delicious.

The secret ingredient?


The lemonade adds both sweetness, and aerates the batter.


  • 300g (2 cups) self-raising flour, sifted
  • 55g (1/4 cup) caster sugar
  • 125ml (1/2 cup) thick cream
  • 125ml (1/2 cup) lemonade
  • 40ml (2 tbs) milk


  1. Preheat the oven to 220°C. Lightly grease a baking tray.
  2. Place the flour, sugar and 1/2 teaspoon salt in a large bowl. Add the cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with some milk. Bake for 10-15 minutes until lightly browned.
  3. Serve warm with your favourite jam.


Thanks to our friend Betty Moore for this idea, and taste.com.au for the specific recipe.