Avocado Avocation

Monday, August 08, 2011

Avocados disguised as guacamole, my late afternoon snack (Amy Eddings/WNYC)

Avocation means "a subordinate occupation pursued in addition to one's vocation, especially for enjoyment," but when it comes to avocados, I like the archaic usage. Merriam-Webster puts it as "diversion, distraction." And that's what avocados mean for me this time of year.

I buy at least four a week, and am eating them at a fast clip. Sliced, with sea salt, pepper, balsamic vinegar and olive oil. Pureed in a smoothie, with mango (they make the smoothie really thick). Mashed up for a guacamole.

I made some guacamole today, or, should I say, "guacamole." I had to punt, since I was missing a lot of key ingredients. Parsley instead of cilantro. Fresh lemon juice instead of fresh lime juice. Tabasco sauce, instead of fresh, minced jalapeno. And I threw in some dill, just for the heck of it. 

My new favorite avocado transformation: blended into a creamy sauce for pasta. In a small food processor, pulse two cloves garlic, the juice of one lemon, and a big pinch of sea salt. Add one peeled avocado and a tablespoon or two of olive oil. Puree until smooth and creamy. Place a big glop of it on hot, fresh out of the water pasta, and toss to coat. Eat immediately.

Smile. Repeat.


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