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The smell of damp leaves,
and the swing of the rickety gate
leads to the pathway home.
Stones of the ages,
and the deep imprint of our first New England Fall,
linger as golden memories
in another time and place.
Avocado Boats
Dig in to creamy, buttery avocados, topped with
celery, apples, and cilantro for a delicious appetizer
or first course.
Ingredients: serves 2-4
1 large Hass avocado, pit removed, cut in half
4 tablespoons celery, finely diced
4 tablespoons apple, finely diced
4 tablespoons zucchini, finely diced
2 tablespoons green onions, very finely sliced
3-6 cilantro leaves, minced
Pinch of cayenne
Himalayan salt to taste
Lime juice or balsamic vinegar
Directions
Cut avocado in half, and remove pit. Leave on skin.
Place in dishes. Finely dice celery, apples, zucchini,
and finely slice green onions. Place in mixing bowl,
and mix. Spoon into avocado quarters. Sprinkle on
a tiny pinch of cayenne, and drizzle on lime juice or
balsamic vinegar. Eat with a spoon!
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