With summer nearing the last thing I want to do is heat up the kitchen. Minimal stoving is good for me, so I usually go for a sandwich at lunch. The other day I came up with something easy and tasty to share with a friend or to enjoy alone…
Recipe of the Week: Stuffed Avocado
4 large eggs, hard boiled
chopped olives, optional
1 large avocado
1 c. cubed watermelon and cantaloupe pieces
Directions: Make egg salad in a small bowl. Cut avocado in half, take out the seed (hopefully, it’s a big one) and take off the skin. On a salad plate, place lettuce leaves. Put an avocado half on top. Fill seed pit with egg salad. Sprinkle with paprika. Place fruit around the avocado. Cover and store unused egg salad in refrigerator. If don’t need second avocado half, leave skin on, put seed back in, cover with plastic wrap, and store in fridge.
Option: Substitute pico de gallo or cole slaw for egg salad.
Thought of the Week: It’s the weather, people. I cannot remember ever having to wear a sweater or light jacket in Texas in April before. I’m not complaining – I love cool air – but it is weird. The whole country has had a rollercoaster of temperatures for months. One day it’s almost too warm, another day it’s almost cold. In some states it’s still snowing. If it wasn’t for all the bright green of spring here in New Braunfels snd San Antonio, I could almost be convinced it was autumn. Crazy!
Then again, maybe it’s the plethora of cloudy days that have been keeping the sun from roasting us too soon. Now that’s a blessing!!! May not be great for tourists looking for river fun, but it’s more than fine with me.