Different take on Avocado
HERBED AVOCADO SPREAD
Makes: 3/4 cup
1 ripe avocado, medium dice
6 teaspoons minced fresh chives
4 teaspoons minced fresh Italian parsley
1 tablespoon white wine vinegar
Pinch kosher salt
Freshly ground black pepper
Place the avocado in a medium, nonreactive bowl and mash with a fork until evenly broken up.
Add the chives and parsley (or your other favorite herbs), vinegar, salt, and pepper to taste.
Fold together until well combined.
I wonder what this would taste like with basil in it?
This is from Chow.com; they suggest, "...tastes great on a BLT, grilled or roasted chicken, roasted vegetables, or a seared piece of halibut."
Of course, the halibut is out for me for obvious reasons but that does sound good, theoretically.
On another note, I bought 3 peaches of the non-fuzzy variety. They were labeled as peaches but they're very disappointing. The texture is crisp, almost like an apple, and that is very off-putting to me. I tried slicing one, adding a little sugar and water to see if it would become more "peach-like" over night but it didn't. It got brown-looking and sorta mushy but still was more apple-like than peachy. I had to throw it away because the taste, while mildly peachy, just wasn't very good. That's saying a lot for me to throw it away; my food budget is so tight I'll eat what I have on hand unless it's gone bad or is really nasty.
Any ideas what I can do with the other two peaces so they'll be edible?