THE BEGINNING OF SOMETHING AWESOME FOR LUNCH #AVOCADO/TOMATO SALAD

Nature’s butter (well, that’s what I call avocado) has been staring me in the face for the last week. You see, just by chance I was gifted a couple of avocados a week ago by a nice woman. I was reminded that it was the beginning of avocado season. I was very excited. I thought they would have ripened during the week-end; but, they didn’t.

 I placed them on my counter in a brown bag so as to hasten the ripening process. What do you know? It took those ‘guys’ exactly one week to ripe. I’m not complaining though. I was super-happy because I was in the mood for a home-made lunch.  And when I made a check on them, they were ready for me.

I immediately rinsed and sliced my way into the beautiful yellow flesh of one of nature’s butter. From the looks of it, it was perfectly ripened to my liking, firm but possessed the silky smooth touch. I couldn’t wait to dig in.  I proceeded to thinly slice and season with a pinch of salt and pepper, and a squeeze of lime.

In addition, I added another favorite of mine, vine-ripe tomatoes. Though they were matured and juicy, they also were firm and sweet. I seasoned in similar fashion as the avocado slices. And, I drizzled a little olive oil on same along with crumbled pepper jack cheese with jalapeno.

My avocado and tomato salad needed more accompaniments. So, I reached for a couple of eggs and poached them to a soft finish for approximately 5 minutes with slightly runny yolks. I made sure to drizzle a little house vinegar in order to readily set the white of the eggs. Eggs were drained on paper towel and then drizzled with olive oil and a sprinkle of salt and black pepper to my taste.

Guys, my avocado and tomato salad was not complete without a pairing of Heineken beer to quench my thirst. Moreover, on the side, I served toasted whole-grain English muffin (not in pic) with butter. I was ecstatic.

AVOCADO/TOMATO SALAD WITH CRUMBLED PEPPER JACK CHEESE WITH JALAPENO
AVOCADO/TOMATO SALAD WITH CRUMBLED PEPPER JACK CHEESE WITH JALAPENO ALONG WITH POACHED EGGS. HEINEKEN BEER ON THE SIDE

FRESH/FLIRTY SPRING TREATS ##POACHED EGGS/ASPARAGUS

It is so amazing how mother nature can transform herself. As the temperatures heat up around the globe, many will behold the winter’s thaw nourish the lawns and other places. This is a sure sign that spring is here and some of us will be planting the vegetable and flower gardens.

When it comes to the culinary side of things, our palates also go through a great transformation (well, I can say so myself). It’s like a spring cleaning within. As a result, we tend to go a tad lighter in our choices. Although we may cook the hearty stews and other dishes, we tend to incorporate a few healthier ingredients.

That was on my mind when I purchased some fresh asparagus. They remind me of spring. I was elated to get same because the prices were quite reasonable. I fetched close to a pound for $1.90. I did a quick blanch of them and warmed a drizzle of olive oil and crush garlic in a skillet. Asparagus spears were then placed in pan under low heat for a  couple of minutes so as to absorb all the great flavors.

I served asparagus with Easter’s popular food item (eggs). I continued the healthy mode by poaching  two large eggs. Eggs were cooked to a perfect finish with soft yolks (the way I like it). After draining eggs on paper towel, I drizzled with olive oil and sprinkled with salt and black pepper taste.

POACHED EGGS AND ASPARAGUS
POACHED EGGS AND ASPARAGUS

Guys, it’s springtime! Happy spring!

A CAULIFLOWER/SPUD SOUP TO GREET A PERFECT FALL AFTERNOON

I love the season that nature has bestowed on us. Guys, it’s Fall and I know for some of you in certain parts of the world, the temperatures feel like summer and winter for others. However, where I’m in South Florida, U.S.A., we’re experiencing the best time ever! Okay, sorry to be bragging. You see, for a great portion of the calender year we have sizzling temperatures and humidity, but, I’m not complaining.

We might not be beholding the transformation of the autumn leaves in their beautiful hues, but on this day, this gorgeous day that God has made, the humidity has taken a nose-dive and the temperatures are super mild. Oh, I’m happy.

Guys, I’m wearing a sweater, an orange at that. Of course, you know that orange screams fall. The skies are brilliant blue and the puffy white clouds are quite evident. Did I mention the sun? Oh, I didn’t; it’s shining in all its glory. And the palm and mango trees are swaying to a light breeze.

On a day as perfect as this, I’ve flung open my sliding doors and windows. And guess what? Comfort food is on my mind. To be specific, I’m thinking of soup. A couple of days ago, I purchased a five-pound sack of potatoes for $2.99 (a sale price they said). I still have a half of a ‘tight-ass’ cauliflower from when I made mashed ‘cheesy’ cauliflower. Oh boy, that was a treat.

So guess what guys, I’ve decided to ‘rock’ a hearty pot of cauliflower and potato soup. You see, when the temperatures are this divine, my palate leans towards good old soup. There are so many to choose from but I’ve the goods for a cauliflower/spud soup.

Ingredients:

  • Cauliflower (1/2lb)
  • Irish potatoes (2)
  • Onion (1small)
  • Thyme (sprig)
  • Scallion (1 stalk)
  • Celery (1 stalk)
  • Black pepper/salt to taste
  • Cheese (optional)
  • Bacon (optional)
  • Chicken stock (1 &1/2cup)
  • Milk (1/2 cup whole)

Method:

1. In a sturdy stock pot, add milk, chicken stock and water.

2. Chop potatoes and cauliflower in small portions and place in liquid and bring to a boil. Add salt, black pepper, chopped celery, onions, thyme, scallion and any other seasoning of preference.

3. Cook for approximately 12 minutes or until fork tender.

4. Cool and then place in blender. Puree to the consistency you desire.

5. Sprinkle with cheese while soup is hot and top with crispy bacon and herb of choice.

Guys, I paired  my soup with poached eggs, tomato slices and crispy bacon on opened-face toasted rye with a spread of strawberry jam. They worked phenomenal. My taste buds were satisfied on this perfect day as this.

To say that I was happy is an understatement. Guys, was over the moon! Hmm, all I needed was a siesta. As always, be kind to your loved ones as well as your beautiful palates.