Rollin’, rollin’, rollin’ on the river
Once again, I hang my head in shame at my lateness. I want to say it wasn’t my fault. I really do. But like George Washington, I cannot tell a lie.
Still, better late than never….
When I told T that the BBBabes’ June project would be quite similar to the povitica we just made, his eyes lit up. Here’s how the conversation went:
he: I LOVE that! That’s my kind of bread!
me: It’s almonds instead of walnuts though.
he: That sounds fine.
me: What about hazelnuts instead of almonds?
he: That sounds good too. As long as you use commercial yeast to make sure the bread is fluffy.
Avocados seem to be working against us. When a BLT (or an ABLT, as it were) calls for slices of the green stuff, or some tortilla chips are asking for a monster bowl of guacamole, the avocados at the local grocery store are never as ripe as we want them to be. – Alex Delany, Bon Appetit
It’s true! It seems that all we can get are rock-hard avocados. It’s the penalty for living in the frozen north.
And then when one from the little net green bag is finally ripe, all of them immediately ripen and go bad.
But I thought that I had finally learned how deal with this: the moment that the first avocado in the bag is ripe and ready (by pressing gently at the stem end to see if there is give), all the avocados go into the fridge.
This has worked over the winter. When avocados were in season where avocados grow.