Drug List, Acai.

Sorry, overslept today so my blog is late being posted. My aches and pains have been aching a lot in the last 24 hours. I went to the bowling alley, tried for a while and then gave up.

Don’t know if I mentioned when I was on vacation, but when I stocked up on some of the over counter pills I take (mostly on the doc’s recommendation) I came across some Acai pills so I bought some then forgot to use them. However, I have started to take them and I am hoping they work. This morning I hopped on the scale and I seemed to be down a couple of pounds, but I can’t believe they work that fast, I will keep you posted. Acai are berries which are reputed to flush away the fat from one’s body, what I have are pills made from the berry.

If you have diabetes, I have just been sent the following list of drugs which might affect glucose levels. I thought it was very useful and hope some of my readers will also find it useful.

I have never been as fond of Lasagne as most North Americans are, however, on Friday morning I saw Mario Batali cook a version which I thought I would really enjoy. He used Heirloom tomatoes which, in fact, I haven’t seen at all this year. I also saw Wolfgang Puck do a chicken recipe the other day which, so far, I haven’t been able to find. OK I have found it and will post it for Monday.

Mario Batali's 'Not Baked' Lasagne with Green Olives, Tomatoes, and Basil

Ingredients

¼ cup extra virgin olive oil

4 garlic cloves, thinly sliced

3 pounds fresh very ripe mixed tomatoes, cut into ½ inch dice, with all of the juices

salt

2 tablespoons freshly ground black pepper

1 cup store-bought green olive paste (like Crespi brand)

1 ½ cups pitted green olives such as Nyons

1 ½ pounds lasagna noodles

1 cup fresh basil leaves (from 2 bunches), torn in half

½ cup finely chopped fresh Italian parsley

Cooking Directions

Bring 8 quarts of water to a boil in a large pasta pot.

While the water is heating, heat the oil in a 14 inch sauté pan over medium heat. Add the garlic and cook until it is starting to color. Add the tomatoes and their juices, and cook until the liquid reduces a bit, 4 to 5 minutes. Season the tomatoes with 1 tablespoon salt and the black pepper. Stir in the olive paste, and then the olives. Remove the pan from the heat.

Add 2 tablespoons salt to the boiling water. Drop the lasagna into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, careful ladle ¼ cup of the cooking water into the olive mixture.

Drain the pasta thoroughly in a colander, and add it into the sauce. Add the basil and the parsley over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl, and serve immediately.

Have a great weekend