Avocado Toast

“I love things that are indescribable, like the taste of an avocado or the smell of a gardenia.”
— Barbra Streisand

Avocado

It's officially summer.  And to top it off the weather must have heard the news as well because it finally turned into sunshine today.  Honestly I wasn't sure if it was going to happen.  I'm glad. It means good things all around.  Good vibes, healthy feelings, picnics, summer concerts, bathing suits, swimming, and maybe if you're like me library visits for summer reads.

 When I was a kid I lived between the pool and the library.  The summer reading program was more than an encouragement it was my earnings for the summer.  Two panes of glass stood between myself and the prizes that I would earn for reading 10 books.  Everything from free pizza and ice cream coupons, to new books, pencils, notebooks,etc.  The cache they had tucked away  inside the sliding doors of prizes was enormous for a 10 year old.  I don't know how they got the prizes?

Donations?

Freebies?

 All I know was it became my lifelong summer goal to win everything. {I'm not competitive, I promise.😉}

It's funny, it was a challenge for most kids to earn one prize.

Not me.

 Read 10 books and get a prize?  More like read 100 books and get 10 prizes. {Okay maybe I compete a little.🤣}

I was there every week sometimes twice a week collecting prizes.

 I knew the librarians personally and they never questioned my honesty of reading the books.  You had to fill out a slip with the title and authors of all of the books and then you would pick your prize.  It was so simple.  I confess I was and still  a readaholic. I may have to start the 12 step program soon for book nerds.

I am sure that for others, getting through 10 books took them all summer, but for me it was like someone was sitting around giving me free money.  Maybe that's why I like writing now?

 Reading and writing go hand in hand.

 I don't get free pizza now, but wouldn't that be nice?

 Instead I have learned to share. Share my recipes, my ideas, my dreams, my world.

Once a reader always a reader no matter if you like paperbacks, electronic, audio, or whatever form you choose reading opens worlds.

 Cookbooks are included in this list  and they are what helped me learn the odds and ends of cooking.  

Yeah,  there is youtube and all kinds of videos on how to do everything in the kitchen and don't get me wrong, I use them. Alot. You can't be a food blogger and not use them.

 I watch videos, but I still always go back to books.  I'm sure it's age related and what I grew up with but libraries and books will always hold wonderful memories for me. How about you?

I hope wherever you are you have a chance to visit a library this summer.  Maybe it will have to be a virtual library but either way books can open your world.

 After all Avocado Toasts probably became popular from some guy with his thick glasses and cup of coffee wanting to eat breakfast  simply and slowly all while reading his favorite novel that started with I once had a farm in Africa...

 I don't really know, but it might be the start of a great story don't you think?  I'll let you know when the book comes out...😉😉.

 Until then eat Avocado Toast🥑, drink coffee☕️ and Read a book in the sunshine, cause it's summer, and it's a good idea.

Ingredients

  • 1 Slice Bread
  • 1/2 Avocado
  • 1 egg
  • Pinch of cumin seeds
  • Pinch of nigella seeds*
  • PInch of Garlic Powder
  • Crushed pepper(optional for a little kick)
  • Butter
  • Maldon Sea Salt Flakes

Instructions

Step 1

Heat a small pot of water in order to poach egg.  You can add a little  white vinegar to the water to make the poaching easier if you prefer. Crack an egg into a separate dish and once water temperature reaches 110 degrees or starts to bubble slightly then stir water around into a small whirlpool and in center of whirlpool slide egg from dish into pot.  Allow to cook for 3 minutes and then remove with a slotted spoon.

Step 2

While egg is cooking toast bread and then when done butter and add pinch of garlic powder on top of butter.  Cut avocado in half ,save avocado pit in other half do not remove, slice Avocado and remove from skin this is easily done with a spoon.

Step 3

Place egg on Toast and avocado slices surrounding.  Top Avocado and Egg with Salt, Cumin seeds, Nigella seeds and optional crushed pepper.

Eat and enjoy...with a good book and a great cup of coffee.

TIPS

  • Nigella Seeds (aka black caraway) tastes like a combination of onion, black pepper and oregano (purchase above) You will love it!
  • Always Store Avocado leftover halves with the pit inside to keep longer
  • How to tell if an avocado is ripe:
  • Ripen avocados: Place in a paper bag and let sit on counter for 2- 5 days, to ripen even faster add an apple or a kiwi or two which gives off a gas that helps ripen
  • The egg poaching set from OXO works like magic, if you want a little extra help.

 

 

 

Strawberry Shortcake

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
— Erma Bombeck

Strawberry Chocolate Shortcakes

Whirlpools and Whip cream have a lot in common. 

Small hot tubs make the most amazing whirlpools when you’re a kid. They feel like the size of a giant swimming pool when you are only 3 feet tall. I will never forget bobbing up, down and around my best friend's hot tub.  The water was cool, not hot, because it was our pool for the summer. We would walk and even run in the water to get the water spinning into giant circles.

   Our swimsuits were ragged with chlorine and faded from the sunshine, but around and around we went not stopping until the moment when we were being "whipped" so hard we would feel the water pull us back. 

Next, we stopped, and  we drifted.

We let the pool water float around our little bodies and occasionally our shoulders would hit the silver pole that was meant for the “adults” to enter.  The entry and exit bar was our personal monkey bar.  Swinging and ducking we would fall, sinking deeper into our floating whirlpool.

Eat Strawberry Chocolate Shortcakes!

Children's dreams are made from these moments, don't you think?  

What did you do? What is your favorite childhood memory? Do you have one to share?

 I have moved on to creating foodie dreams in my head. 

If whirlpools could be whip cream that’s the feeling I get when it has been whipped fully.  Small peaks and valleys of white float by my beater.  I love whirlpools to this day and hot tubs even more.

That round and round feeling continues and doesn't stop.  I watched a chef  make whip cream by hand one time, whisking and whisking, building amazing arm muscles, beating round and round until the cream began to peak. 

I don't beat my cream by hand, lazy? Nah, I like to think more inclined to value my time is all.  But I know how to whip cream by hand and that's what's important.  

Do you own a whisk? Good, you can make whip cream.

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Do you own an  electric beater or even a Kitchen Aid machine with a whisk attachment?  Great!

 Are you a crazy foodie and own a whip cream machine?  Even better! (P.S. They make amazing gifts.)

Whatever you happen to own you can make chocolate whip cream and bring something new for the next backyard party.

 People are going to ask you for the recipe.  I mean it, it's happened. 

They will want to lick the spoon, the plate and wel,l you will be the life of the party all because you found out a little secret from the white radish.  Share it, it's okay.  My secret is now yours and you don't have to keep it, cause it's too good not to share.

This is the simplest dessert you will ever make.  You can serve it with the homemade biscuits or for a gluten free option just remove them. Or if you don't have time, grab some angel food cake at the store or some premade biscuits, it will be good too. No one will be the wiser.

 This dessert has options and that's what we are all about, right?  

Make it simple, make it good, but make it!  

Show off your newly acquired skills of learning how to make chocolate whip cream.  If you don't get a few oohs and aahs then something is wrong with your friends, not you.😉  After all who doesn't love chocolate and strawberries?  It's a love story at it's best.

 Oh and just in case you have extra chocolate whip cream, don't miss out on the tips below.

And next time you are sitting in a hot tub I dare you to make a whirlpool and not think of chocolate🍫 whip cream...😉😄

Summer Berry Shortcake

 

Ingredients

  • 1 pint Strawberries

  • 1-2 tsp sugar

Biscuits-

  • 4 cups Flour (self-rising prefered if you have it)

  • 1 tsp Salt

  • 4 Tablespoons Sugar

  • 1 Tablespoon Baking Powder

  • 1 cup of Heavy Cream and or Whole Milk

  • 1 cup or one 8 oz container of Whole Milk Ricotta

Whip Cream-

  • 1/2 pint Heavy Cream

  • 1-2 TBSP Organic Cacao powder or Unsweetened cocoa powder (depending on your chocolate taste)

  • 1 tsp Vanilla Extract

  • 4-5 tsp Sugar (or to taste)

  • Chocolate Shavings (optional)

Fresh strawberries

Instructions:

Step 1

Chop up strawberries and place in a large bowl.  Mix with Sugar and set aside in refrigerator for 30 minutes.

Step 2

Heat oven to 425 degrees Fahrenheit. Make Biscuits. Combine flour, baking powder, salt, and sugar in a large bowl.  Whisk gently or stir with a fork.

Step 3

Next add Heavy Cream and Ricotta and mix gently by hand until combined and forms a large ball.  You can add more cream 1 tsp at a time as needed, if flour is not sticking. You want to end up with a dough ball. Knead ball for one minute on a lightly floured surface. Flatten dough using your hands and make it about 2 inches thick. Cut out using a biscuit cutter round dough pieces.

Step 4

Place the biscuits on a cookie sheet and brush the top with milk or cream lightly. Bake until browned about 12- 15 minutes. 

Step 5 

While biscuits are baking, prepare chocolate whip cream. In a mixing bowl or kitchenaid bowl lightly whisk in chocolate and sugar and vanilla. Taste and add more sugar or cocoa as needed.  Start on low speed using whisk attachment and mix until begins to thicken.  Turn up speed being careful not to splash and whip until soft peaks form. 

Step 6

 Slice biscuits in half when cooled and smother with chocolate whip cream and layer strawberries. Top biscuit and add more cream and strawberries. Serve and Eat!

Optional: Top with chocolate shavings 

Tips

  • Extra Chocolate whipcream can be used in a shot of espresso for an "espresso con panna au chocolate"

  • Extra biscuits- freeze before baking on a baking tray for 20 minutes then remove and place in ziploc bag or other container for future biscuits