Pears were first cultivated more than 4,000 years ago. Nowadays they are grown in the temperate regions, all over the world. There are thousands of pear cultivars (cultivated varieties).

Both pear and apples belong to the rose family, Rosaceae and are both Pome fruits. The pear skin is a good source of dietary fibre but pears have a much shorter shelf life than apples. Pear trees can live up to 75 (-100) years.


The main producers are China, USA, Argentina, Italy and Turkey. In the USA, 95% of the pear grown, is in California, Oregon and Washington states. Continue reading

Pasta and Beef Casserole

Pasta and beef casserole myfavouritepastime.comWhenever I’m feeling lazy but I still want to eat a nice home cooked meal, I bake the food in the oven. The main ingredients here are ground beef, mixed veggies, a good quality red wine, pasta and lots of shredded cheese to top. You can vary the type and amount of cheese to suit your palate. Have a lovely day. Please send me some virtual sun shine.
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Cucumber Pear and Couscous Salad

Cucumber Pear and Couscous Salad myfavouritepastime.comI made this salad for lunch yesterday. Pear, cucumber and couscous, topped with crumbled Feta cheese and roasted walnuts. I use Bartlett pears. They were very juicy and sweet. Today we’ve started the day with a drizzle but the temperatures are still awesome. I wish you a fantastic day!
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Southwest Chicken Skillet

I seem to get so busy these days so I am always looking for a quick recipe that takes the minimum time possible. I found this on Budget Bytes by Beth. At first, I must say I was very skeptical but then the dinner turned out really great. The best part of this recipe? throw all ingredients into the pot, add the broth, season to taste (I added cumin and Paprika), bring to boil and simmer for twenty minutes. I have added this to my quick recipe repertoire and I plan to make it again, soon. Have a pleasant week! Ours is full of sun….such a beautiful day! Continue reading

Cream of Cucumber and Potato Soup

I made some cucumber and potato soup, yesterday, for lunch. I wanted a subtle soup without many additions so I only added some thyme, and topped the soup with grated mature cheddar cheese. I served it with some freshly baked sweet cornbread. There were no left overs so you can imagine what it tasted like. I hope you had a lovely Easter Weekend. Mine was quiet. Nothing special. I wish you a pleasant week! Continue reading