All about that avocado and sauerkraut. No trouble. To make it into a snack that is.
Grab that quarter of avocado leftover from something else equally delicious and throw a few spoonfuls of homemade ferment in there.
Then grind a few turns of black pepper across the surface. The black pepper adds color, a little bit of crunch and small bit of spiciness.
Have you tried these two together? The creaminess of the avocado plus the salty tartness of the ferment make for a great combination—hence the yin and yang.
In our house avocado and sauerkraut are a OTP. We love them together over a salad, pizza, baked potatoes, and of course nestled amongst veggies in a sandwich. And it’s just as delicious going solo.
I threw this ‘cup’ in a little container, grabbed a spoon, and took it to work for a quick and tasty snack.
Another benefit besides great flavor is that the acidity of the ferment somehow prevents the avocado from browning. Small victories.
Long gone are the days of BOOK IT and being needlessly bribed to read. As a child you could find me wedged between the edge of my bed and the corner of my room tucked into the cold crevice completely absorbed by a book. Probably Little House on the Prairie, Nancy Drew, The Bobbsey Twins, Sweet Valley High, or anything Lurlene McDaniels.
I might not have needed pizza as an incentive to read, but reading definitely created some early love for the savory pie. I loved smacking those stickers on the big BOOK IT pin and heading out to Pizza Hut for a true treat. A personal—my very very own—pepperoni pizza. The best.
Fast forward several years and I still love the Italian inspired slice. Just not Pizza Hut pizza – though my mind’s eye can still taste it. Weird.
As an adult, I can often finish an Amy’s pizza by myself with bravado and a pridefulness reserved for bronze-winning olympic athletes.
Starting this past summer I’ve tried to curb back my amazing skills, saving half for lunch the next day. I’m crazy for attempting such a wild feat. I know.
So I bring to you…
How to Eat Pizza
Besides how unhuman this sounds, I’ve found that wrapping pieces in a big piece of lettuce—like green leaf or romaine—is damn delicious!
I get my greens and also have my pizza and the greens are filling enough that you can in fact control yourself from eating the entire pizza. Promise.
Oh bananas, how I love thee. You are my ultimate fast food. If you are ripe and ready, I grab
a few several of you for a meal. You make smoothies creamy and add fiber, vitamins, and protein to their bulk. You’re delicious dehydrated and make wonderful banana bread and even cookies. I used to only like you green with a little bit of yellow and a ripe you repulsed me. Now that feeling is a complete 180 from what it used to be. I love a spotted banana, a little soft, and definitely ripe—a little too ripe and I GAG. When you are ripe, you are better digested, and taste better too. Sincerely, me.
How to read a banana. Why read the letters of course.
I jest. I jest.
A friend has this vintage-ads marketing calendar which is just FULL of interesting, crazy, and weird ads from years past.
There was one that especially stood out and it’s from Chiquita—Chiquita Brand Bananas to be exact. It goes through all the indicators and why, of how to pick out a perfect banana. Some I knew and several I didn’t.
I don’t know what year this is from, but I thought the sense of humor has stood the test of time. And if it is from a year when bananas weren’t as commonplace as they are now it probably helped quite a few people become familiar with this tropical fruit as well as solidify Chiquita’s brand.
- Sugar spots: You know those little speckles you sometimes see on the peel. Like as not, they’re not speckles at all. They’re sugar spots. The mark of a sweet, ripe banana.
- The peel: The peel should be smooth and sleek. No wrinkles. A wrinkled peel means the banana has lost too much moisture. Which is no great tragedy – except that the texture of the meat might be a little chewy.
- The tip: The tip of the banana is a pretty good barometer of sweetness. If the tip is green and just starting toward yellow, the banana is ripe and sweet enough to eat. But is that when a banana tastes best? Some people say “eat.” Some people say “wait.” Us? We don’t get into family arguments.
- The label: If the label says Chiquita Brand Bananas, it means the banana has been pre-selected for you. It means it passed a 15-point inspection by some of the toughest inspectors in the business. Not once, but three separate times.
- The ridge: A good way to tell if a banana was picked a bit too early or right at its peak is by the sharpness of the ridge. The sharper the ridge, the younger the banana. We try to pick our bananas when the ridge is rounding. But not everybody is quite so fussy.
For more banana recipes, check out this tag.
Do you think there is still a 15-point inspection? How do you like your bananas?
I came across this lovely and simple Oh She Glows recipe for Garlicky Baked Butternut Squash while watching one of my favorite vegan Youtubers, Jen Kayna.
I have made this now several times and it never disappoints. Butternut squash is probably the easiest squash to peel, you can even do it with a potato peeler!
This recipe is very versatile. Take liberties and use fresh or pre-minced garlic and even rotate the herbs (parsley, basil, or cilantro).
We basically had this as our main—splitting the one squash between us both—using it as a ‘dressing’ for a heaping bowl of greens.
Butternut squash fun facts…
If you get weird crackly, waxy-looking, dry hands while handling butternut squash—it is most likely a result of an excreting sap from a not quite ripe squash. It’s just a self-defense mechanism that allows the squash to scab over. It took almost two days for my hands to recover, it kind of feels like you dipped them in glue.
And now I wear gloves. Because I will never stop buying butternut squash.
P.s. subscribe to Jen’s channel.