Green butter, that’s what they are, avocados. When I was traveling on a budget through Ecuador, we ate them daily. We spread them on bread. When I am in Mexico, not a day goes by with out some avocado consumption. So this week I will be happy to utilize them in a couple of dishes, yes, very happy.
I have 3 avocado plants growing in my house from pits that I planted long ago. No sign of an avocado growing yet, but they are nice plants. I have this week off to use up some comp time and clean the house, experiment with cooking, blog, garden and so on. I plan to experiment a bit with my lunches and am not sure what I will be doing yet, but I have a whole week to cook, so expect some perfecting of dosa’s, injera if I can find light teff flour and maybe some GF potsticker’s and who knows what else.
This week’s menu swap is hosted by Cooking and Uncooking so visit her site and check out all the menus everyone is cooking.
Sunday: Brunch: Sindu’s for the Indian buffet – more chaat and dosas!
Dinner: Mac and cheese with a green salad full of garden herbs. I finally made perfect mac and cheese, no need to improve upon this recipe ever. Luckily I wrote it down. I think it has 4 cheeses in it. I made a batch a while back and froze 1/2 of it unbaked in a casserole dish. Saucy and cheesy with a nice cheesy crust. I will post this one.
Monday: Korean – out to dinner Champung: A spicy seafood soup, mine will be with rice noodles. A friend of a friend cooks at one of our local Korean restaurants on Monday nights and we are finally going in when he is working. He can specialize my soup, kick it up and make sure that it is gluten free. I just have to bring my own GF oyster sauce.
Tuesday: Beer club (well, cider for me) Our host makes veggie sloppy joes with soy and they are gluten free. Bonfire on the lake. Perhaps I will bake some GF cookies to bring along.
Wednesday: Lunch: Subject to change but for now a green salad with avocado (I need a couple of days for my avocado to ripen), dried cherries and smoked turkey. Or I might try making an avocado dressing with lime.
Dinner: Turkish : Turkish pide – well I hope. Pide is sort of like a pita/calzone of the Turkish variety. Turkish style salad and yogurt sauce to accompany. I think I might try Gluten Free Gobsmacked’s Lavash style bread for this.
Edited to change to Mexican Guacamole, carnitas, Slaw, salsa, beans and rice. I love carnitas! I will be making this with our own home grown pig share pork – from Pancetta – that was her name.
Thursday: We are hitting the road one day early now, so I am making GF Gobsmacked wraps with turkey, provolone and avocado for the road along with some hummus and carrots. Then off to Leelanau county for Memorial Weekend. I can’t wait to get to the farm, see my niece and nephew, the rest of the friends and family and this year’s batch of chickens and pheasants. Of course I will go morel hunting and harvest a boatload of wild leeks.
Friday: Dinner with friends in someone’s backyard.