Like C-Scope, I've managed to get to 49 without one passing my lips (although I'm sure I've tasted some alcoholic variant of it in those alco-pops or cocktails I've consumed down the years). So...don't know
I love them. In fact, I even have an avocado tree in my backyard. The avocados are in abundance this year. Old Floridians used to called them "Alligator Pears", but then they referred to the city as "My-a-muh."
When I was a little boy we'd go to my Great Grandfather's Home where he had his own huge Avocado Tree and we'd come home with a bag full of them. He was from Spain and this tree had some ties (for him) to his own childhood. When I lived in Scotland for a time, I seem to recall the locals referring to Avocado's as, 'Avocado-Fruit'. I never asked, but why do you think that was? Also separately, you're lucky to have escaped the 1970's in America when the rage seemed to have been 'Avocado-colored' kitchen appliances; and that was everything in the kitchen.
When I lived in Scotland for a time, I seem to recall the locals referring to Avocado's as, 'Avocado-Fruit'. I never asked, but why do you think that was?
Avocado tree, very pretty And the avocado flower is sweet But the fruit of the poor avocado Well, you know the rest.
I love them, but they're expensive and you need to time the eating of them just right -- not too early when it's still hard, and not too late when it's all yellow and mushy. A tricky vegetable.
I also love guacamole and chips -- a gorgeous combo with avocado in the front seat.
They also make a good base for a creamy smoothie. Mashed they make a good spread on toast (or alternative to mayonnaise on a sandwich). You can also make a mean vegan mousse with avocado and chocolate.
Avocado tree, very pretty And the avocado flower is sweet But the fruit of the poor avocado Well, you know the rest.
Yes, I do know the rest!
Fame is but a fruit tree So very unsound. It can never flourish ‘til its stock is in the ground So men of fame Can never find a way ‘til time has flown Far from their dying day
Forgotten while you’re here Remembered for a while A much updated ruin From a much outdated style
Life is but a memory Happened long ago Theatre full of sadness For a long forgotten show Seems so easy Just to let it go on by ‘til you stop and wonder Why you never wondered why
Safe in the womb Of an everlasting night You find the darkness can Give the brightest light Safe in your place deep in the earth That’s when they’ll know what you were truly worth Forgotten while you’re here Remembered for a while A much updated ruin From a much outdated style
Fame is but a fruit tree So very unsound It can never flourish ‘til it’s stock is in the ground So men of fame Can never find a way ‘til time has flown Far from their dying day
Fruit tree, fruit tree No-one knows you but the rain and the air Don’t you worry They’ll stand and stare when you’re gone
Fruit tree, fruit tree Open your eyes to another year They’ll all know That you were here when you’re gone ----
Adore them, either on their own with a little vinaigrette or as part of a tri-colour salad with beef tomato and buffalo mozzerlla.
Cut-out the avocado, replace the vinaigrette with some olive oil and balsamic vinegar, add some good quality bread ... and you have one of my favourite lunches.
Adore them, either on their own with a little vinaigrette or as part of a tri-colour salad with beef tomato and buffalo mozzerlla.
Cut-out the avocado, replace the vinaigrette with some olive oil and balsamic vinegar, add some good quality bread ... and you have one of my favourite lunches.
Mitch
That tomato-mozzarella dish is also delicious with some pesto sauce atop it.
Adore them, either on their own with a little vinaigrette or as part of a tri-colour salad with beef tomato and buffalo mozzerlla.
Cut-out the avocado, replace the vinaigrette with some olive oil and balsamic vinegar, add some good quality bread ... and you have one of my favourite lunches.
Mitch
That tomato-mozzarella dish is also delicious with some pesto sauce atop it.
Absolutely. I also love it with capers and a little oregano sprinkled on.
