Friday Finds: Summer? I hardly knew her!

30 Aug

This it folks!  One last hurrah!  Get your kicks in now!  Last call!  Summer is coming to a close.

Luckily, I have some avocado happenings from around the web for one last summer Friday Find.  So put your last Mai Tai down and take a looksie.

Largest Avocado

No seriously.  It’s the world’s largest Avocado.  It’s been nicknamed the Avozilla.  It will be sold at Tesco stores in England and is priced at about $4.65.  It’s actually not that bad when you consider how much guacamole you can turn that into.

The Avozilla!

Source: http://www.huffingtonpost.co.uk/2013/08/30/avozilla-avocado-guacamole-lovers-tesco_n_3842316.html?utm_hp_ref=uk

Best cold one I have to try:  Avocado Ale

Thank you Angel City Brewery in L,A,  Why yes, I would love a cold one that is brewed from Avocados.  And why not?  Avocados are delicious, tasty, and healthy.  Beer is delicious, cold, and refreshing.  I don’t see how putting these two together could be wrong.  I also don’t see how this marriage hasn’t happened yet.  Anyone in L.A. want to send me a sample?

I’ll take a pint… actually, make it a growler.

Source: http://www.latimes.com/features/food/dailydish/la-dd-angel-city-brewery-set-to-unveil-wait-for-it-an-avocado-beer-20130817,0,5141925.story


Best way to dress your salad for the last time:  Avocado ranch dressing

Okay, but what would the last Friday Find of the Summer be without a recipe?  And since salads are the food of the summer (is it the cool crisp taste of lettuce or the desperate attempts to wear too-teeny bikinis?) we thought we’d give you the perfect topping for your final summer salad.  (I should mention that this dressing, while delicious, will absolutely NOT help with your bikini size.)  This recipe comes from the website How Sweet it is.

Bring on the greens!

avocado ranch
1 ripe medium avocado
1/3 cup sour cream
1/4 cup mayonnaise
2 tablespoons freshly chopped parsley
2 tablespoons freshly chopped dill
1 garlic clove, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon white vinegar
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon pepper

To make the avocado ranch, combine all ingredients in a food processor and blend until creamy, scraping down the sides occasionally when needed. Taste and season additionally if desired. Store avocado ranch in a seal-tight container for 1-2 days!

 

Here’s wishing everyone a safe and happy Labor day weekend!  Enjoy it!  Before you know it, I’ll be posting avocado-pumpkin recipes.  Hey, avocado-pumpkin… that doesn’t sound half bad.

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