Yesterday, upon walking into a supermarket, I came face-to-vegetable with the fact that avocadoes are in season again!
Said fact is a cause for much celebration for me, as miserable, small, hard-as-rock or gone-rotten-mushy avocadoes have plagued the supermarkets for a few months now, until this reprieve. I have immediatelly stuffed three huge avocadoes into a bag and resolutely dragged them to the checkout. There was no way I was leaving them behind!
Why? Because I adore them, and because they are not just rich, satiating and wonderfully delicious – they are oh, so good for your hair and skin, but that’s not all – one of their crowning glories is that they are … ready. To eat. You can just cut them apart, and scoop the flesh out onto some greens, or if you are too lazy, they make for a lunch all on their own, cut in half and with some lemon spritzed into the cavity, salt, pepper… you need nothing more. Spoon away!
Well, ok, maybe some freshly-baked bread for the large viking-type friend who isn’t avoiding carbohydrates just now is called for. But I, I need nothing else.
So today, after a session of teaching/baking bread with my friend (which went lovely by the way, with very very pretty and tasty results!), I’ve made lunch for the two of us using just one of those monstrous
vegetables fruit (that’s what they are, technically). Yes, that pile you see on my plate is just half of one! I tossed them on a bed of some arugula (my ever-favorite greens), fried some bacon to crispness, sliced a ball of mozzarella, and salted and peppered it all, and finished with a bit of olive oil.
I wouldn’t call it cooking, really (well, ok, the bacon got cooked), but rather assembly – which, if you think about it, a lot of rather fancy catering is all about. Ina Garten even gives a whole chapter in her Barefoot Contessa cookbook to assembling food for parties, rather than cooking – and I can’t help but agree that it’s a wonderful (and oh so very agreeable to my lazy self) idea. Some of the best ingredients aren’t about cooking, they are about putting them out there with some other things that go along with them, and letting them be their wonderfully appetizing selves.
And, if it works for parties and catering, why shouldn’t or wouldn’t it work for lunch?
To be perfectly honest, if I did not have a guest here, I would be perfectly happy to take it just like that, sliced on a plate, to the sofa, and eat it there, without any mention of a table knife or napkin. But since I was making lunch for more than just myself, I did dress them up a little with salt and pepper and olive oil.
So, next time you see a good avocado at the greengrocer or in the supermarket, you don’t need to think of it as a vegetable that you ‘could do something with‘ – unless you actually want to fuss in the kitchen, that sort of thought is entirely unnecessary here. Just think of it as ‘this thing I want to eat‘, buy it, take it home, and do just that. Then spend the half hour or hour-and-a-half you would have spent cooking on doing something else. Like reading. Or writing. Or just being lazy – which is, after all, its own reward.