Summer’s Heart

Word spreads faster than the speed of light.

It seemed that many capsuleers and executive VIPs were catching wind of my efforts to promote healthy living. For some it sounded a resonance within, encouraging them to take up the mantle and do what they could to bring good health to the masses. Others bared their fangs, barking at the potential cuts into their profiting from the consumption by the masses of the fast and easy life.

As with all things in my lives, I had made some new friends, and some new enemies.

The owner of the soon to be opened Mendre nightclub, had invited me to sample some of the items from their day menu. She had mentioned I would be particularly excited about one of their new signature items.

I always enjoyed good food, and good company, so made my way to Mendre as my schedule allowed.

And I have to admit, the place was shaping up nicely, despite the ongoing interior renovations. The meal I had was delicious, but it was the dessert that was the real winner.

Heart of Roc


INGREDIENTS:

  • 8 cups chopped strawberries
  • 8 cups blueberries
  • 8 cups raspberries
  • a little bit of cranberry
  • 1 cup sugar
  • 1 pack toast bread
  • sour cream (optional)
  • 1 tbsp brown sugar (optional)

METHOD:

  1. Into a pan, add berries and 1 cup sugar.
  2. Cook on medium heat for 10 – 20 minutes or until the juice starts to come out.
  3. Cut the bread crust and dip in the berry pan.
  4. Place the breads in a bowl and pour the berry sauce on top of them. Place another layer of bread on top.
  5. Cover with plastic wrap and place another bowl on top of it to press down.
  6. Leave in the fridge overnight.
  7. Optionally serve with sour cream and/or brown sugar.

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