He threatened to bomb the banks with a grenade. What the cashiers didn’t know was that the “grenade” in his hand was an avocado, painted black.
One small step for man is one giant leap for avocado toast.
Not only is this dip incredibly easy to make, but it mades for a fantastic and unusual first course.
The Top Chef winner and Gorbals chef-owner dishes up a bright, delicious salad for spring brunch.
Whether in cakes and salads or just spread on fresh bread, avocados are one of life’s great pleasures. Here, two recipes for avocado lovers.
When I was younger there was always a row of recycled glass jars sitting on the windowsill in our kitchen. Each jar contained 3 or 4 toothpicks holding a pit and lots of roots sprouting in the water. At times, my mother’s green thumb even produced a few 3 foot plants. But what I remember most was being told it takes 60 years for these plants to bear fruit. As a young child, this freaked me out; I was always doing the math, thinking if I was going to be too old to ever see it flourish. Needless to say, in my young adulthood I researched the facts; homegrown avocado plants usually don’t produce fruit , one needs to graft the seedling for fruit to grow and that takes 5-13 years. My mother’s plants usually died, but she was determined, and those recycled glass bowls, whether dried out or filled with roots, remained on the windowsill year after year.
It would not be inaccurate to say that I have the palate of an octogenarian Polish Jew, despite the fact that I’m a 27-year-old Australian living in Brooklyn. Whenever I hypothesize with friends about what my final meal would be (you know the game), my answer is always the same: Shabbos dinner, Ashkenazi-style: challah, schmaltz herring, gefilte fish, chicken soup with kneidlakh and lokshen, roast chicken with potatoes, poppyseed cake, and a finger or two of Johnnie Walker, neat. I get misty-eyed just thinking about it.