Friday, September 16, 2011

Home and Hungry.

Oh grog.
We went to Grandmary's house and it was sooo fun, but I really had a hard time leaving because when I am there I am the kid and she is the Mama and, well, you know, it's just so nice to not be the Mama sometimes.  Wait, no, that's not right.  I mean that it's nice to have a Mama because it makes being a Mama easier.  And she is such a sweet, sweet Grandmary ... Finny loves her so.  Her new house is just gorgeous.  It's a 1940's replica with a wraparound porch and black and white floors and HIGH ceilings and baseboards and ... sigh.  Lovely, lovely, lovely.  Oh, and a very Twothou walk-in tile shower that looks like something out of Dwell.  (I feel sure she doesn't even know what Dwell is.)  Did I mention it has a running stream on the property?  Yea, extreme envy, right?  A veritable babbling brook called Indian Creek.  Magical.  Narnian kind of magical.  Sigh.

But, um, anyway, FinnigantheCurious and I are home and back in the saddle, so to speak.  It's so &*$^#*@ing HOT here still that I have nothing to show you yard wise so I am again forced to go with food porn. 

Seems as if most of us yard folk are also food folk so that works out.

I was caught in the www. vortex late one night and got sucked into THIS site and this Creamy Avocado Pasta recipe.

(OK, Mama don't read this:)

All I can say about this recipe is SHUT THE F*CK UP and make this incredible thing.  Takes a whopping 10 minutes to blend up plus cooking the pasta time.  If you use fresh (store bought fresh, not fresh like home made fresh) it takes an additional 2 minutes. Twelve minutes, Missy.  Twelve minutes to the table.

It is SO good.  SO good.  You could add mushrooms or maybe even a bit of jalapeno.  I slathered capers on top because I loooooooove them.  I also screwed up the vegan love by plopping some parmesan on top, but you really don't need anything extree at all.  Trust me on making this, OK?  This will be your "OMGIhaveliterally15minutestomakedinnerwhatcanIpossiblydo?" dish of all time. 


You can read the recipe on that site called You Glow Girl, but for those of you not interested in getting sucked into the vortex, I'll put the recipe here too.

Ingredients:
  • 1 medium sized ripe Avocado, pitted
  • 1/2 lemon, juiced + lemon zest to garnish (I used a tad more because you know I love lemon.)
  • 2-3 garlic cloves, to taste (I used 2 big ones.)
  • 1/2 tsp kosher salt, or to taste
  • ~1/4 cup Fresh Basil (I used a very full 1/3 cup cuz we all love basil._
  • 2 tbsp extra virgin olive oil ( I added a tad more when blending because I was feeding 4.)
  • 2 servings/6 oz of your choice of pasta  (I made enough for 4 and I used dried Cappellini because we like really thin, cheap pasta.)
  • Freshly ground black pepper, to taste

Directions:
1. Bring several cups of water to a boil in a medium sized pot. Add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.
2. Meanwhile, make the sauce by placing the garlic cloves, lemon juice, and olive oil into a food processor. Process until smooth. Now add in the pitted avocado, basil, and salt. Process until smooth and creamy.
3. When pasta is done cooking, drain and rinse in a strainer and place pasta into a large bowl. Pour on sauce and toss until fully combined. Garnish with lemon zest and black pepper. Serve immediately. Makes 2 servings. (Mine made 4 because the kids don't eat much and we're trying not to gorge.)



LOOK at that, hos!!! 
SHOVELED it in and then asked for toast with a scrambled egg on top because there was none left over.  Praise the Lords - today was an eating day.  Mama loves the eating days.  (Um, Mama loves the drinking days too...hee hee.)


I know I've talked about Palo Alto before.  Good, good wine.  Really, really good with food and runs about $9.99.  You can show up to a partay with this vino and feel fine and dandy.  (You can leave feeling really fine and dandy. HAR HAR)

Um, what else?

Oh, god, I forgot to show you this before I left!!
Look what tiny tidbit of love I got at the HOPE Farmers' Market coupla weeks ago:



Could you DIE?  The glory of it just broke my heart.  Elephants break my heart for some reason.  Look at the wise and slightly sad eye with the every-cheerful smile.  (Puke on with that flowery sentence.  I meant it.)  Oh, elephants. I got really choked-up and  teary when I saw it, but I was thrilled when it became one of those truly exceptional moments in life becasue the guy who sold it to me saw my tears and simply said, "I'm glad you like it."

That, y'all.  That moment is what makes life so very grand to me.

You can find them  HERE.  But I will tell you that you can see their work much better HERE
 
Oh, go on. Just buy one, dammit.  I'm gonna make a whole small wall of them.  They'll be on either side of the sink so I can look at them all day while I cook and clean. And clean. And clean.

Zzzzzzzzzz. xoxoxoxxo

PS Tell me if you make the avocado thing and if you loved it like we did, OK?

8 comments:

  1. I am so glad you are back and had a good time. We loved having yall here and thanks for the kudos.
    There is some dreadful ad on TV where the people have an elephant sitting on their chests and following them around. It looks so sad as do all elephants in captivity. It breaks my heart.Man is not the most noble of all beasts.
    Merrymerry

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  2. Can't wait to try this recipe! So glad you had a good time with your Mama.

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  3. I love this post!! The avocado spizgettie looks so good. I have been putting some on top of hot beans or stews and turkey chilie. And do you know how much I love the elephant picture? All of them are so simple and say so much. Thanks for keeping me in your blog-thoughts.
    ms mdd

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  4. you are such a joy! thank you for that. totally going to try the avocado whatever that was you made. why is it so satisfying when our children scarf down the food we make? elephants make me sad, too. i can hardly look at them. so enduring, and lovely, and knowing, and vulnerable. anyway, thanks for sharing yourself and family and your life zest!!

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  5. I made the avocado sauce over wheat spaghetti noodles. YUM. Thank you for the recipe.

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  6. Oh good! Sherry. Oh, Sherry, our love...hooold on...hooolld on. Ah..to have a Journey song with your name in it...lucky duck.

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  7. I'm definitely going to try this avo-basil pasta tonight, yum! AFter eating at ACL for three days, I'm craving green food! And I'm going to do the greens augratin too, excpet I'll just saute the greens (no boiling) and I'll skip the pre-potato-roasting step. I'll let you know what I end up with. ;-) Welcome home! And keep the veggie-ish recipes coming! Miss you.

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  8. Update: I made the avo-basil pasta tonight...so dang good y'all. The two local stores were OUT OF BASIL! Luckily, we have awesome neighbors and I got a big bunch from Hedrich. I also added walnuts to the food processor (based on your Italian grandma's pesto recipe), which made for some lightly crunchy texture. Lemon zest totally makes it, so don't skip that final step. The avo makes it rich and creamy..you absolutely don't miss any meat...seriously good stuff. so

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