Avocados are great. Really great. Amazing, in fact. Do you know how good it feels to come home and be tired af and not want to cook a damn thing and then realize that you have not one, not two but THREE hand-sized nuggets of fatty deliciousness requiring on average thirty seconds of prep waiting in your fridge, waiting in the unassuming manner avocados have because they know that the makings of spoonable culinary greatness lie just beneath their pond water-colored skins? Do you know that feeling? As of at least 47 minutes ago I'm addicted to that feeling.
It's the end of week one in Guatemala, and I've eaten more avocados than I'd prefer to admit but am still admitting because they've saved me from a lot of peanut butter sandwiches (which are also beautiful things, but not every night). A brief rundown of the avocado madness:
-Guacamole. I mean, duh. One particularly notable version used extra lime and garlic; it got me thinking about trying a roasted garlic and chili base.
-Plain avocado. All Haas and spoon and salt.
-Avocado and beans. Basic garlic-onion-black beans, which were hot and stewy, with cold chunks of avocado. Looked like vomit, tasted like heaven.
-Avocado and eggs. Ripped off a brunch recipe from Serious Eats, this puppy consisted of (surprise) an avocado, two eggs cracked into the hollow left by the pit, and a broiler for 10-12 minutes. Jesus. If there had been feta and lemon I might have died.
-Avocado and toast. Again a nice hot-cold combo. A small addition of cottage cheese/cream cheese to the avocado mash took it to another level (and again, vomity in appearance. alas)
-Heard of but not yet tested: avocado and lime tart, a vegan imitation of key lime pie. Like I needed a reason to buy more avocados but now it's happening for sure.
I haas to have more. Avocado go and buy some soon.
