Organic avocados are a staple in my kitchen. I use it as part of my salads, side dish or toppings for some soups. Growing up, we have an avocado tree in our backyard that yielded so much avocados, I ate them all the time when they’re in season. I only ate them one way though, and that is – as dessert by adding that oh so sweet condensed milk. How sinful! Yet it’s so good.
Now that I’m more responsible (lol), avocados are devoured without that sinful addition. And now, that I’m on my own, prepping avocados have become a struggle because I couldn’t seem to handle the avocados properly. I’ve cut and nicked my fingers/hands (whichever the case maybe), depending on the tool that I’m using to extract the pit.
Until… I came across this tool that made my avocado prep a lot more pleasant (now without fear).
I no longer have to use anything sharp. It’s so effortless. Now, I’m enjoying avocados a lot more. Maybe, I should try my good old avocado in condensed milk one of these days.
I was in the mood to don pink/fuschia… So, off I went and made it possible. It’s been widely so ordained by many fashion gurus that the color pink/fuschia can take years away off ones face (when used cosmetically and worn properly) and persona. In other words, many women look younger in pink. I’m not quite sure if that is applicable with yours truly, but I can only say that it feels great to wear pink/fuschia every once in a while. The color is very feminine and light, and it’s a lovable color.
These pics were all snapped towards the end of the day and although I don’t look as stressed out (that I have yet to figure out why), the truth of the matter was it was a very stressful weekend for us. In spite of it all though, we had brunch at the Parkview and managed to have buffet dinner for the first time in a resto in Long Island.
In a few days, we’ll be shifting to Fall colors. I’m not looking forward to it because that also signals the colder temps coming. Summer on my side of the world wasn’t felt as much as it’s been the past few years. It’s been a very mild summer and I’m not complaining but it felt so abnormal.
I must admit that sandwiches are not common in my ‘kitchen repertoire’. Plain and simple – being - that I’m not really fond of them. Such is a different story for my husband who in the old days devours a roast beef sandwich as if there was no tomorrow. I cringed from the sight! The thought of it skeeved me to no end.
Having said that however, once in a blue moon, when I’m lazy to deal with more complicated recipes, I give in and whip up sandwiches for us – my way. Of course, I go for any bread that’s dark (you know what I mean), and stuff them with a good variety of grilled veggies (portobello mushroom, zucchini, asparagus, peppers or any veggie in season). The constant ingredients in my sandwiches are soy-free, dairy free cheese and mayonnaise, and my all time favorite balsamic glaze.
A good accompaniment for my sandwiches which has been pretty predictable is salad, any greens will do or broccoli slaw, and normally topped with fruit slices or dried fruits, olives, avocadoes and nuts depending on my mood at the time that I’m preparing them.
How about you, do you love sandwiches?