Avocados are expensive right now. Yesterday I did a big Woollies shop to restock after my last week of being too busy to cook or clean up. And it's nearly $4 for an avo - $3.98 each (or whatever, it's close). And then I spotted the organic ones - a two-pack for $3.42. Ahahahaha!
And did you know that the organic avos are packed on a nice recycled cardboard tray, not that styrofoam tray kind of thing that they pack meat on? Any other pre-packed veg is on one of those trays. I don't often buy much F&V from Woollies, so I haven't noticed this until now. What's the point here, I wonder?
While I was there, I did my good deed of the day by advising a small group of young women in the meat section that chuck steak is for casseroling, not grilling.
I don't really have any formal recipes to add here. But avocado smushed on rye toast, with a good sprinkle of lime juice, is an excellent breakfast. Cayenne optional. Also, while I'm handing out tips, never cook avocado! It goes very nasty and bitter with prolonged heat. If you want it on a pizza or in a pasta, it's OK to add it at the last minute so it just warms gently.
5 comments:
I've just come back from a week in far north Queensland where, at the Sunday produce markets, bags of 6 avocadoes were $5 each. And mangoes were less than a dollar each. And figs were even cheaper. Sigh...
They were $5 at the IGA. Ouch!
And I'm looking forward to the market on Saturday. My tree has small unripe figs so far, but I bet some will be in.
Avocado on toast - excellent plan!!!! Your advice to avoid cooking avocado is also spot on. My mum went through an avocado cooking craze in 1987 and we bore the brunt....avocado omlette, souffle, pan-fried slices in sesame seeds...oh, the horror.
Avocado spread over Marmite (ok, or Vegemite, if you must) on wholemeal toast is a disgusting-sounding breakfast, but I promise that the taste combination is magic! If you're sceptical, think how well avocado and soya sauce go together...there's a similar "umami" flavour in Vegemite/Marmite etc.
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