Tag Archives: Cooking

Preserving Avocodos

Standard

When I was a child in California I grew to love avocado and I still do. I was an adult before I found out you couldn’t just pick one off the tree and go to eating as if it were an orange. Avocados are one of those fruits you have to put in a cool dark place for a couple of days and let them become blighted (soft). Then the trick is not to forget they are there or you have a papersack full of mush that you can’t eat.

I found this article on preserving the fruit and decided I wanted to share it with everyone. I hope you find this helpful. Have a blessed day. Shirley

How to Preserve Avocados in the Freezer
BY DIANA JOHNSON

preserve-avocados-073114
Food preservation can be one of the biggest money savers that can be utilized. This post will teach you some tips and tricks that can be used for different vegetables, but mainly avocados. If these tips are utilized you will be able to extend the life and freshness by a wide margin. This is a great practice to use if you find yourself having food go bad constantly or always looking for your next guacamole snack. Details at the link below.
022212avocados-600x400
I cannot get enough avocado. In high school, we had an avocado tree in our front yard, and I got avocado whenever I wanted it. In Washington, avocados are freaking expensive! Although various varieties of avocado are available year round, they are typically most affordable in the spring through the fall. When I see a really good deal on avocados (under $1 each for the large size), I buy about ten at a time. But I can’t actually eat that many before they start to go bad, so I have to preserve them. Here’s the technique my mom came up with in Hawaii.My dog Rusty loved avocados. They’d fall from the tree and he’d carefully cradle them in his mouth as if he was holding a little green puppy, carrying them around the yard to gently lay in a pile on our front step. It was so much fun to come outside and find the treasure trove of avocados with little delicate golden retriever tooth marks in them. He was definitely good at retrieving and knew exactly what we would value the most.

Every time we collected his bounty, we’d toss a sacrificial avocado to him as thanks for his good work. He’d roll it around for a little while, joyfully playing with his treat, then curl up around it and begin to nibble it open to get at the sweet buttery flesh.

Not wanting the overripe fallen avocados to go to waste, my mom began preserving them in the freezer. She’d mash them up with lemon juice and store them in airtight plastic bags. Then we had mashed avocado ready to eat whenever we wanted it. We used it for guacamole, mixed it into tuna and chicken salad, spread it on sandwiches.

I have two gallon bags in the freezer right now and could use your help. How do you like to eat mashed avocados?

infographic-avocados-e1334152555889

Preserving Avocado in the Freezer

Ingredients

5 ripe avocados
5 TBS lemon juice
Cooking Directions

Slice the avocados in half and discard pits. Scoop the flesh from the peels.
Mash the avocados, then add the lemon juice. Mix well.
Spoon into a gallon sized zip top bag, squeezing out all the air before sealing.
Freeze up to one year.

1. Can you use lime juice instead of lemon juice? I’d think so but haven’t tried it. We had a lemon tree as well so that’s what we used.

2. Can you freeze it in ice cube trays to have smaller portions? It’s not only the lemon juice that helps with discoloration, it’s also sealing it in the plastic bag which helps keep it from being exposed to air. I’d suggest that if you want to try the ice cube trays, cover them with plastic wrap and press the plastic down on each “cube” of avocado before freezing. You could also try using sandwich or snack sized bags instead of the quart bags I use.

3. How do you defrost it and what happens? I will typically do a small enough amount in the quart sized bag that it freezes into a one inch thick sheet. Then I can easily break or cut off the amount I want (to spread on a sandwich for instance) and it will defrost quickly on the counter. If I want the whole bag defrosted, I’ll move it to the fridge to defrost overnight. It will be pretty much the same consistency that it was before freezing, but you’ll want to use it within 24 hours because it will start to oxidize and change color and flavor after that.

Better Than Sex Cake and a Guest

Standard

OK, let me start out by saying this is my second attempt at posting for today. I’m not sure what happened to the first one but I think it’s floating around in cyberspace somewhere in a few hundred pieces. I’m not one that gives up easily so I’m doing it again.

Today I feel like a cook and I want to share one of my favorite dessert recipes with you. It is mouth-watering good and easy to put together. I gave this recipe to a friend of mine in California and she now makes it every Easter for her family.

Just to let you know, I did not name this cake. You will have to make your own judgements about the title. The ingredients you will need are: 1 yellow pudding cake mix, 1 large box of french vanilla pudding mix, a large can of pineapple, 1 cup of sugar and whipping cream.

Bake the cake according to package directions. I bake mine in a mall aluminum turkey roaster for the high sides. Punch holes over the top of it and let it cool. While the cake is cooling place the sugar and pineapple in a saucepan and heat until all of the sugar has melted and you have a thin syrup. Pour this over the top of your cake. Let it cool. I put mine in the freezer to chill it down quickly. The trick is not to forget it. Mix up your pudding and spread it over the cooled cake. At this point you can sprinkle anything you want on top of the pudding. I use coconut and pecans but it’s entirely up to you what you use. Mix up a bowl of whip cream and put it on top of the pudding. You can sprinkle what you want on top. That’s all there is to it and you have a super moist melt in your mouth cake. Be sure any left overs are refrigerated.

Changing subjects completely, I want to remind you to enter the 100 word flash fiction contest. You can find the instructions in the previous post. I am also posting for Mark Lee, from the Masqueradecrew blog spot, Click HEREHe is wanting to tell you about a contest the crew is doing.

******

We’re hosting a short story writing competition. The prompt is being emailed to early responders right now, and it will become public on our website March 15th.

But we need more than just submissions, although we’ll take as many as would like to enter. There’s lots of other things people can do to help us out, however. For instance, we need judges or readers. We’ll also need people to help us edit the winning entries.

Last but not least, as is being done here, we need people to spread the word, tweeting on Twitter about it or hosting a guest post from us. Whatever you would like to do. We would like to get the word out now, but also during the competition. In exchange, we’ll promote you and/or accept guest posts from you.

Interested in helping, let Mark know.
http://masqueradecrew.blogspot.com/2012/02/interested-in-sponsoring-judging-or.html

I wish you well until the next time.
Shirley

Good Intentions, bad results

Standard
A bottle of peanut oil.

Image via Wikipedia

How many of us has done something you thought would be so nice and work out wonderfully.  Today, I am posting a short story about a woman with good intentions.    You never know what will happen in this life.  Every action as a reaction.  I hope you enjoy the story.

Good intentions Bad Results

The Road to hell is paved with good intentions.

Friday, April 16, 2010 is a red-letter day.  I have a new job, I live in my own condominium, my health is good, and my family loves me.  I have so many blessings I cannot list them all.

I have a boyfriend, Andy Wilson.  He is such a loving person.  He makes me happy. I keep a smile on my face when I am with him.  I am falling in love, and I never want it to end.  He’s a man who has everything. He is wonderful, happy, smart, rich, educated; handsome beyond words, and is still single.

The doorbell is ringing. I slowly cross the floor and open the door.  “Come in, Andy”.

“Wow, you look wonderful”.  He grabs me, pulls me towards him, and kisses me.

“Dinner will be in about ten minutes, relax for a few minutes.”

“Dinner is served, sir.  We have a standing rib roast, mashed potatoes, Sautéed asparagus’, honey sweetened baby carrots and yeast rolls.  I made fresh strawberry short-cake for dessert.”

“This is wonderful and I don’t want it to end.  Would you care to dance?” Andy asks.  We dance as my mind keeps telling me; this is too good to be true.

“Paula, I don’t feel well.  My throat feels a little tight.”

“Sit down on the couch. Would you like a glass of water”?  His face was beginning to swell, especially around his mouth.

“Andy, I need to call an ambulance for you.  You are beginning to scare me”.  I called 911, gave them the address and went to Andy.

His respirations are fast, and he is starting to squeak when he exhaled. “What is happening to you”, I asked.  He couldn’t answer me.   My mind is screaming, where are they, it is taking too long.  I can hear the sirens. “They are almost here, Andy.  Hold on honey, please hold on.”

I follow the ambulance to the hospital.  It seems I waited forever, and then the door opens and a nurse in scrubs comes to me, and asks if I am the person with Andy Wilson.

Yes, I’m his girlfriend”.

She took my hand, ”I’m so sorry, but we couldn’t save him.”  My world went cold and black.

Andy died from anaphylactic shock.  It turns out he was highly allergic to peanuts.  I kept running our dinner repeatedly through my mind.  Where could he have gotten peanuts with our dinner?

I went to the pantry to get down my oatmeal.  My eyes scanned the shelves; I notice two bottles of oil sitting next to each other.  One was a light corn oil and the other was, the other was, oh my god, it’s peanut oil.  Now I know, I killed my Andy with good intentions.

 

How does the New Year strike you?

Standard

New Year Bell's

Christmas is past and now everyone is gearing up for the next party or whatever their particular tradition is.  Do you ring the New Year out or ring it in.  At this point in my life I do neither.  My husband and I toast the New Year in on New Years Eve about 10:00 PM and go to bed.  We have a wild time celebrating (not).  After a goodnight’s sleep (hopefully), we pick our New Years Celebration up once again (sort of).  We have a special meal.  As I’m a southern girl, I must have my black-eyed peas for prosperity.  I’ve never missed my New Year’s meal.  I’ve had to adapt it a little.  My husband being from the northeast has to have pork and sauerkraut for his New Year meal.  We are a true blending of the North and the South cultures.

Julius Caesar made January 1st the New year and the celebrations began.  I think that was around 46 B.C.E.  There have been lots of traditions developed since that time.  What traditions have you developed?  Do you see the New Year in and the old one out? What about that midnight kiss?  Do you seal the old year out and the new one in by kissing a loved one or even a stranger standing close by? What about the New Year resolution?  I don’t make them anymore because I never kept them.  I was a complete failure……

Share with me and others your New Year customs.  Let’s see how much alike and different we are.