Monday, April 15, 2013


What do you get when you cross a strawberry and a pineapple? A pineberry, of course.
This designer fruit -- a hybrid that looks like a white strawberry with red seeds, but which allegedly smells and tastes like a pineapple -- will be sold in 45 Waitrose supermarkets across the U.K. for the next five weeks while they're in season, ABC News reported.

About seven years ago the pineberry was taken from its native South America and grown commercially in glasshouses by the dutch, ABC reported. Like strawberries, they're green until they ripen, but instead of turning a deep, juicy red, these fruits turn white, like they've been attacked.

Slashfood Tweets

Slashfood Tweets
January was the last time I blogged?!? I can't believe it. Well, yes I can. My days and nights are so full of work and no time to do my favorite things, post new recipes,share new dining spots, and I don't have time for needlepointing. I had a goal to finish  a belt I am doing for one of my sons- to finish it by Mother's Day- since I started it over a year ago.
I do have one interestingly simple picture of a lasagne- you can make them per person!

1 package of wonton wrappers 
¾ cup freshly made pesto - you can use spinach, cilantro or basil!
1 cup marinara sauce 
¼ cup shredded mozzarella cheese
1 tablespoon toasted pine nuts
1 teaspoon dried oregano
freshly ground pepper 
Preheat oven to 350° F.  Prepare either a baking dish or four small gratin dishes by spraying with a little nonstick cooking spray.  
Layer the lasagna stacks by strarting with a square of pasta, spreading about a teaspoon of marinara sauce on top and then about a teaspoon of pesto on that.  Add another square of pasta and repeat.  You don't need much marinara sauce at all on each sheet and you can even skip every other layer for the pesto.  It's up to you. Repeat layers until you have used 12 squares for each stack.  Top with marinara, some pesto and a sprinkling of the mozzarella.  Add a few pine nuts on top of each stack and then a pinch of the oregano and some freshly ground pepper. Cover tightly with foil.
If using individual gratin dishes, place them on a rimmed baking sheet. Bake the lasagna for about 20 minutes and then remove foil. Bake for an additional 7 -10 minutes, or until cheese on top has melted to your liking. Remove from oven and let sit for 5 minutes to set up a little before serving. You can also freeze them!