a rugs life

In January, thoughts turn to food because… frankly…. there isn’t much else to do except eat. I know, I know. One can sled, ski, skate, swim in indoor pools, and run around in church basements. But sometimes one just can’t get out the door. This is because one is either snowbound by the weather or one simply doesn’t have the energy to put on all the requisite accoutrements to get oneself OUT the door.

But one can always eat, thank goodness for that.

So alongside the venerable clementine, I would like to place the heroic avocado. It is another perfect orb, somewhat egg shaped. The Hass avocado is particularly beautiful: its gnarled outer skin reminding one slightly of alligators and its creamy smooth interior yielding a subtle but unique taste with a texture strongly reminiscent of ice cream.

Avocados are particularly inexpensive right now. Many stores will sell them for $1 a piece. 

I could wax on about the various culinary implementations of the avocado, but let me begin with illustrating a presentation which shows the avocado at it most unadorned and elegant:
1.) You cut the avocado down the middle from top to bottom. With a blunt knife you gently remove the seed by prying it from its nest.
2.) You pour a healthy tablespoon of some excellent vinagrette into the cavity left behind by the seed.
3.) You proceed to gently spoon out the avocado using a bit of vinagrette with each bite.

Ah…. luscious!

Close your eyes. You could be in Provence. Someone is speaking to you softly in French, inquiring whether you’d like a carafe of jus de pomme with your meal…