First, to quell your curiosity, no. He did not get home last night soon enough to get me a piece of cake. I had to untangle myself from the couch and cut a slice myself.
(Boo!)
He was late because the Rangers and Bruins went into overtime.
Then the Rangers lost.
(Double boo!)
But that was yesterday.
And this is about today. Today. The first morning this year where I woke up to a tinge of stickiness in the apartment.
Despite the air conditioning cranking away, I could catch a hint of humidity in the air.
This is the first sign of summer in the city.
The first indication of those steamy nights to come when you leave the office and the heat the pavement absorbed all day is released and burns your ankles. Those nights when all you can do is sit on a roof with a drink in your hand as the condensation collects on the glass and slides onto your fingers.
It’s a sign of tomatoes and avocados.
I have a confession.
I love avocado.
It’s border-line obsession.
I cut it up in a salad, I add it to tacos, I throw some slices onto my tuna fish sandwich.
Avocado has like 20 essential vitamins and minerals, good fat and it has the all important ability to add richness to a dish without packing on the calories. It is high in calories, but not in the way that butter is- remember those 20 vitamins and minerals.
Okay. Enough nutrition.
When I padded into the kitchen this morning and felt cool rather than cold tiles on my feet, I knew a summer sandwich was the order of the day for my bring to work lunch. (I made him one too, of course. It was the least I could do after the Rangers lost game 1 of the series).
This is my favorite preparation of avocado.
And it combines two of my favorite things.
Right now, Greek yogurt is THE hot thing. Everyone’s making it, everyone’s eating it, everyone’s cooking with it.
My boyfriend’s Greek, so we’re not jumping on the bandwagon here.
Let me take a minute to extol the virtues of Greek yogurt. First, of course, it’s better for you than other yogurts because it provides more protein. Second, the taste is just incomparable to any other yogurts- the tangy quality cannot be found in your typical fruit on the bottom yogurt cup. Then there’s the thicker texture. It just feels more indulgent. And last and most important to the tiny kitchen is its versatility.
When fridge space is limited, this one container of Greek yogurt packs a lot of uses. Why buy mayo, sour cream and containers of yogurt when instead you can buy one big container of Greek yogurt? (Plus it’s better for the environment- one big plastic container instead of all those individual plastic yogurt containers). Save some valuable fridge real estate. Also, save some money! I don’t know about you, but I can never seem to finish the may or the sour cream before they expire. That’s just money in the garbage, and with the rent being so d*mn high, I just can’t afford to throw out some of my paycheck with spoiled food.
SO Greek yogurt. Save space, save money and save your waist line – it’s far better than mayo and sour cream.
Okay. Enough with nutrition.
Ready?
Greek yogurt and avocado. I use one avocado for two people. The yogurt ratio depends on how tangy you want it to be. I tend to two heaping teaspoons of yogurt to one avocado.
Split the avocado in half and remove the pit.
Holding the avocado half, slice through the flesh, stopping at the skin, longways. Turn ninety-degrees and cross hatch your slices. Like this.
You should be able to easily scoop or squeeze out the avocado into a bowl.
Add the yogurt.
Remember that potato masher?
Remember that senior partner that pulled an attitude with you today?
Channel him.
Start mashing!
The consistency is up to you. You can leave it a little chunky or go for all smooth. If you want it perfectly smooth, you can of course use a food processor. But who has room for one of those? And who has the patience to clean one of those?
So this is good to go. A squeeze of lemon or lime if you want to add some brightness.
How to use this wonderful creamy deliciousness?
In place of guacamole as a dip for chips or celery sticks
As a spread for taco night in place of sour cream
A sandwich spread instead of mayo
Possibilities are endless really.
How did I use it this time, you ask?
Much as I could just sit there with a spoon and eat it from the bowl, I restrained myself and used it for the best lunch to bring to work ever.
Toasted English muffin, slathered on both sides with avocado spread, slices of ripe, juicy tomatoes and crumbled feta.
The rich avocado coats your mouth. Bright, crisp, juicy tomatoes pop through. Feta adds the salty bite to break through the unctuousness. An English muffin gives the right amount of chew and the right amount of crunch.
A nice break in the work day.
