Yes, it’s true, I used to eat this for breakfast when Jill and
I lived at the Briston Legs apartments.
It’s really hard to find ripe avocados. If you buy the hard ones
and put them in a paper bag for a few days they will usually
soften up enough to use. Some people say, work them into your
flour canister to ripen them up, but I’ve never tried this, mainly
because I’d probably forget about them—disaster! – Anne
This makes about 2 or 3 cups, depending on what extras you add.
- fresh cilantro
- cumin to taste
- salt and pepper
- hot sauce or hot pepper flakes
- salsa
- diced fresh tomatoes
- chopped red and green peppers
- large or 4 to 6 small really ripe avocados
- fresh lemon and/or lime juice
- olive oil
- Options to taste:
- chopped onions
- chopped garlic
(concocted at one of Jill’s daiquiri parties)
- Ice
- Rum
- ripe banana
- frozen tangerine juice
These will bring back memories of summer afternoons at the Gloucester house. The warm sunshine, the smell of salt in the air, and the sound of the blender whirring up another pitcher of dacks! Ahhh….
- Rum
- Ice
- frozen limeade
- grated parmesan cheese
- salt & pepper
- egg
- tomato
- avocado
http://www.vegetariantimes.com/recipes/10545?section=
- Tbs. olive oil
- low-sodium vegetable broth
- fresh or thawed frozen peas
- Tbs. tarragon leaves
http://www.vegetariantimes.com/recipes/10573?section=
- canola oil
- olive oil
- Tbs. chopped fresh parsley
http://www.vegetariantimes.com/recipes/10726?section=
- large head garlic
- Tbs. finely chopped fresh rosemary
- Tbs. olive oil
- salt
- balsamic vinegar
http://www.vegetariantimes.com/recipes/10762?section=
- 4–5 heads garlic
- lemon juice
- Tbs. tahini
http://www.vegetariantimes.com/recipes/10792?section=
- Tbs. olive oil
- bay leaves
http://www.vegetariantimes.com/recipes/10859?section=
- Tbs. olive oil