This is a silly post. I won’t even try to deny it.
At the same time, I am incredibly pleased.
I took a GIR lid and stuck it on a cut avocado half. Very little browning the next day and very little space used up in my fridge.
Yes, I am a superb dork. (^_^)
Note – not a sponsored post in anyway. I was a kickstarter backer and paid with my own money.
It’s that time of year when I start fretting over my container garden. So far, I don’t have much planted. I have two pots of rosemary, one pot of sage, one pot of mint, one pot of thyme, and one pot of tarragon – all plants from last year. My shiso plant from last year seeded unexpected well on its own. So, I’ve got baby shiso in a pot… and in a couple of other pots too. Not to mention, I found some growing on around the porch. haha! I pulled the ninja seedlings, but I’ve left alone all the ones in the pots. They are growing very slowly. Hopefully, I’ll have more luck with these than the ones I was trying to grow from seed last year. Last week, I bought some parsley, basil, and two cherry tomato plants. Today, I put some seeds down for cultivated purslane, zucchini, and salad greens in dirt.
Going back to the basil plants, I thought the taller growth needed some pinching back already. And then with my small handful of herbs, I decided that it was time to make lunch.
What follows isn’t a caprese salad. There’s no mozzarella cheese, no olive oil. This isn’t a pesto salad either. It was heavier on the pine nut flavor, and I skipped the Parmesan cheese and the garlic completely. And, to reiterate, it had no olive oil.
I chopped up some toasted pine nuts with my bits of basil (smelled so lovely), and then I had the gall to mush it with 1/2 of an avocado (and a tiny pinch of kosher salt).
To this, I mixed in some halved cherry tomatoes and some cooked multi-grain pasta. It was good and it was just enough for one person. I wish I had some baked chicken or grilled steak to go along with it. Oh well, maybe next time. It’s ok. I followed my pasta course with strawberries and yogurt. A happy tummy is of the utmost importance! (^_^)b
Oh, wow… I’m posting something? With pictures?!
This past weekend I made the avocado pasta sauce recipe as found on the Sara Moulton website. I used 3 cups of whole milk rather than four, and used more cheese than originally listed (I had trouble reducing the sauce and still wanted the right texture). I also didn’t have tomatoes on hand. In the future, I’ll probably replace the tomatillas with green bell peppers just because it’s more readily available.
The pasta sauce also makes for a good salad dressing. Yum.
Here’s the link to the recipe, http://www.saramoulton.com/recipebox.php?id=76&cat_id=17