Thursday, April 17, 2014


I came to the appreciation of avocados late in life.  They were like mangoes - a Southern food that seldom appeared in our Northern states back when I was younger.  Even after we moved to the best place in the world, Florida, the old northern tastes prevailed, but once I was introduced to this wonderful fruit it began a love affair that has lasted to this day.

I love all kinds of avocados; the Haas with their rich, buttery taste and the lower calorie but much larger Florida avocados that require a little boost to kick up their blander taste.  Although far from low-cal, this luscious fruit is chock full of that monosaturated fat that is so good for you.  In a vegan or vegetarian diet, the avocado (also known as alligator pear for obvious reasons) is a sinfully creamy delight.  

Herewith, a few recipes for those of all tastes, purely vegetarian or omnivorous:

                                                             QUICKY GUACAMOLE

One ripe Florida green avocado or 2 ripe Haas avocados
Juice of 1/2 lime
2-3 T. mango salsa (I like the Paul Newman's)
fresh ground black pepper

Mash the avocados and mix with the rest of the ingredients.  Use as a dip or as a sandwich spread instead of mayonnaise (or just to eat with a spoon, it's that good).

                                                          AVOCADO SALAD

One ripe Florida avocado
2 T. fresh lime juice
1 jarred roasted red pepper
1 T. extra virgin olive oil
2-3 c. mixed salad greens
1/4 t. dried dill
Toasted walnuts

Slice avocado in half lengthwise and remove pit.  Scoop out flesh, just leaving a thin layer on the rind.  Cut up the flesh into about 1/2" chunks.  Slice the red pepper into strips.  Sprinkle 1 t. of  lime juice over the avocado shells.  Whisk the rest of the lime juice and the olive oil with a  fork and toss with the greens.  add the red pepper, dill and the avocado chunks and toss gently.  Pile into the empty shells and top with the walnuts.

2 Servings.
                                              CHOCOLATE AVOCADO PUDDING

One ripe Florida avocado, peeled, pit removed and cut in chunks
1 t. vanilla
4 T. unsweetened cocoa
4 T. real maple syrup
6 T. almond milk

Pop it all in the blender and blend until smooth.  Refrigerate until cold.  

Top it with a spoonful of plain Greek yogurt sweetened with a little stevia and serve with some fresh raspberries, if desired.

Two servings.

These are just a few ideas.  This versatile fruit can be used for a lot of 
delicious dishes.  Simply adding avocado slices to a sandwich or a
salad can make these ordinary meals really special.


Wednesday, April 16, 2014


I recently came across this poem that I had read many years ago.  It is so touching and beautiful that I wanted to share it with you.  It was written by John Gillespie Magee, Jr. and was composed in 1941 while he was a pilot in England during World War II.  Soon after writing it, at the age of 19,  he was killed while serving with the Royal Canadian Air Force.


Oh, I have slipped the surly bonds of Earth
And danced the skies on 
laughter-silvered wings:
Sunward I've climbed, and joined the
tumbling mirth
Of sun-split clouds - and done a hundred things
You have not dreamed of
Wheeled and soared and swung
High in the sunlit silence;
hov'ring there
I've chased the shouting wind along,
and flung
My eager craft through footless halls
of air.
Up, the long, delirious, burning blue
I've topped the windswept heights
with easy grace
Where never lark, or even eagle flew -
And, while the silent lifting mind I've trod
The high untrespassed sanctity of space,
Put out my hand and touched the face
of God.

Tuesday, April 15, 2014