Eat Meat.

I was a vegetarian for a couple of years in high school. Not a real one: I ate yogurt, cheese, butter and eggs. As well as salads and bread.

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I quit that gig when I was visiting my great aunt in Sacramento. She cooked steaks for dinner once, for everyone except me, the vegetarian (an idea she and my grandma scoffed at). For me, she sautéed onions in the grease from the steaks and put them on a hamburger bun. I could taste that savory deliciousness in every bite. I didn’t say a word about this blunder of vegetarian ignorance — after all, she did fix something special for me to acquiesce to my food preferences.

Yeah, that killed that ruse. I love meat. Not the stuff you kill to eat. The kind that comes in packages from the grocery store.

Just to be clear.

Steaks, sausages (most kinds that I’ve been exposed to), bacon (although not to the degree of the current national obsession), pork chops (even if fried to crispy dryness like my Grandma used to make), ribs —I love ribs! Pork or beef, or pork AND beef—, ground beef if done interestingly, ham … are all on my list of Yes, Please! — when done well, but not well-done. Although ribs are good with a little burn on them.

Roasted chicken is the best. Yum. I could eat chicken (which I can cook to a degree — no pun intended) five times a week. Okay, maybe three. I love it. Turkey is good once in a while as long as it’s the dark meat, but chicken is so much better. Except in the ground stage: there I prefer the mixed turkey. Chicken is soft and pale, reminiscent of what rice that has stuck to the bottom of a pan looks like after you’ve let it soak in cold water for a while. A bit maggoty.

Both chicken and turkey, white or dark meat, make excellent sandwiches. Plain with some real butter, salt and pepper — or loaded with mayo, mustard, lettuce. Okay that’s not really loaded but I don’t like too much on those sandwiches. Home-baked white is my bread preference, if available. I’ve been known to make a loaf just for that purpose. Otherwise, a good many-grained organic bread is yummy too!

I don’t eat a lot of meat in all. Maybe a little each day. Since I can’t cook steaks or any other beef that doesn’t require braising, we eat ground beef or chicken a lot. Hot dogs.

Now pork tenderloin I can cook to perfection, for some reason. Other cuts of pork — besides bacon — not so much. Seems my taste for overcooked greasy pork chops is in the minority. So, I have to rely on others (chefs in restaurants) for my “real” meat fix — meaning something that hasn’t been through a grinder and bone separator (one would hope)— although my husband grills a mean steak, and great burgers.

I can do the vegetarian for a couple of days at a time, but then I need a fix. I’m a meat girl at heart.

No pun intended.

How To Eat an Avocado

(This is a reprint from a previous blog)

How to Eat an Avocado

I love avocados. I grew up having tastes of them since my dad loved avocados too, but they were certainly not as available to us when I was growing up as they are now, so they were considered a specialty food, almost exotic… and Dad got the bulk. He would eat slices with a little mayonnaise, salt and pepper and I adopted this way of eating avocados. It’s good — if you like mayonnaise. Which I do, much more then than now.

I also like avocados sliced in an omelet, just at the end so they heat slightly. I knew a woman who made egg-and-avocado salad for sandwiches. It seems to me that the textures and even the flavors are so close as to be redundant. If that makes sense.

The first time I had guacamole I was hooked. I don’t know where or when that was, but I’ve loved it ever since. My method of making guacamole is simple: roughly mash a couple of large avocados (I like texture to my guac); add one small clove of garlic, crushed and chopped a little; a very tiny bit of minced sweet onion, maybe a teaspoon to two avocados; and a squeeze of fresh lime juice.  A pinch of  salt, and black pepper. Serve with salty crispy corn tortilla chips.

I read an article (Bonappetit.com) that said the addition of lime juice is not authentic, at least not in Mexico. Or that if it is added (said the article), they don’t use as much as we in the USA use. It cuts the richness a little and helps keep the guacamole from turning brown while leaving the creamy dreamy flavor and texture intact. Unless you let it sit too long.

I’ve heard of pouring a thin layer of olive oil over the top of the guacamole to keep it from turning brown as well. I suppose one just pours it off when ready to serve.

Sometimes I add several squirts of Tabasco or other hot chili sauce. Usually I like to leave that on the side for others to add at will.

My mother-in-law shared with me a surprisingly tasty way in which to eat avocados. She mashed a little piece, spread it on a saltine, and sprinkled a little ground black pepper over it.avocadocrackers (2)

You wouldn’t believe how good that simple little snack is!

But the very best way in which to eat avocados is to cut one in half, sprinkle liberally with salt and black pepper, and scoop out spoonfuls as if eating a melon.

That’s the way to eat an avocado.