Streams

Avocado Avocation

Monday, August 08, 2011

WNYC
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.

Tags:

More in:

News, weather, Radiolab, Brian Lehrer and more.
Get the best of WNYC in your inbox, every morning.

Leave a Comment

Register for your own account so you can vote on comments, save your favorites, and more. Learn more.
Please stay on topic, be civil, and be brief.
Email addresses are never displayed, but they are required to confirm your comments. Names are displayed with all comments. We reserve the right to edit any comments posted on this site. Please read the Comment Guidelines before posting. By leaving a comment, you agree to New York Public Radio's Privacy Policy and Terms Of Use.

Sponsored

Feeds

Supported by