Friday, January 26, 2007

Avocado as a starter.

Our everyday dinners are usually quite simple. Coming home from work we are hungry and want to eat, and there is not much time neither for creativity in making new dishes, nor for preparing starters. But some days shall be different, and while grocery shopping one day I couldn't resist the avocados. I knew I had creme fraiche and a raspberry sause at home, so it was easy to make a starter for me and my husband.
We were three around the table, but our youngest daughter is not a fan of avocados. Instead I surprised her with a plate of what I know is a favorite of hers, salted Ritz biscuits and grapes.





I am back from my retreat and look forward to keep on my new foodblog.


3 comments:

see you there! said...

I never would have thought of avocado with the creme/raspberry combination. I'll have to give it a try.

Most often I use avocado with something spicy or with citrus. I make one unusual recipe where it is cooked (well warmed really) with shrimp and rice.

With the recent freezing weather in CA, avocado's are going to be quite expensive here I'm afraid.

Darla

Sheila said...

The avacado looks delicious and different.

Terri said...

Looks good to me. What is "creme fraiche"? Do we have something like it in the US?