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Early last week we received a box of unripe Haas avocados, a gift from our southern California friends, the Orr Family, who plucked them right off the trees in their backyard. Wow! There’s almost nothing we love more than these rich, flavorful beauties. We laid the avocados out to ripen and this week they’re ready to eat. (We’re thinking we may just carve them up and serve them for Thanksgiving this year instead of roasting a bird.) We begin our avocado feasting today with tortillas filled with chopped parsley salad and crisp bacon, seasoned with olive oil, lemon juice, a few chile flakes, and salt and pepper. We are grateful for the generosity of friends.

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