My dear friend J was over the other week with fresh avocados to make guacamole for us. Before starting the dish, my husband asks her how one peels an avocado. After telling him he was cute and laughing in his general direction, J explained to my husband that avocados don’t get peeled, but instead are cut and pitted.
As you can tell, fresh avocado is a new thing for my husband and to be honest, somewhat foreign to me as well. My family occasionally ate avocado when I was growing up, but as an adult, I never had a huge urge for them…until now.
After her fresh guacamole (which was super good!), J opened the avocado flood gates for us. She told us how she loved them on salads, in chili or soups or really anything she could get away with. I can definitely understand the allure of the creamy texture and rich flavor. This also got me thinking – can I put avocado in a baked good? The answer: yes, I can!
For a moment I thought it was Saturday. My husband’s older brother has been staying with us and that means a couple of days off for me to visit with him – yay! However, it hasn’t been all relaxation time. Since we’ve been out and about, our mornings start a little slower and that means a quick breakfast before getting on with the rest of the day.
Recently, a foodie tidbit has been brought to my attention: the classic combination of peanut butter and jelly is fairly unique to America. I honestly never thought about it before, but I guess it’s quite true. We do love our peanut butter!
Since the duo is one of my personal favorites, I decided to whip up a batch of peanut butter and raspberry jam muffins for our morning meal. It ended up being perfect since they’re made from simple ingredients on hand, ready in about 35 minutes, and easy to eat on the go.
I scared myself. I had a moment this weekend when I stopped and remembered that it will be Thanksgiving in just four days. I’m aware that it makes me sound like I can’t read a calendar or that the holidays have somehow snuck up on me, but I assure you that’s not the case. My issue is that Thanksgiving was #5 on my ‘To Think Of List’ and it kind of got away from me.
I’m sure all of you can relate to my busy holiday schedule between family, friends, and those surprises that always pop up last-minute, so I encourage you to take a deep breath with me. Even in the midst of craziness, one of my most favorite moments is weekend breakfast. There’s just something so comforting about the scent of baked goods in the morning and I knew I had to make that happen.
I spent a good chunk of my childhood growing up in Hawaii. I know, I’m a lucky girl! Most people wonder how I ever moved away from the tropical island with the sun and the beaches. Oddly enough, I don’t miss any of those things. The parts that I love most about Hawaii are the culture and the food. Hawaii has a wonderful local culture of Aloha where friends are treated like family and there are always regular gatherings filled with great eats.
Some of my best memories are of watching my relatives in the kitchen whipping up their take on a certain dish or baking a favorite dessert. These were the moments where I learned that cooking wasn’t just about following a recipe, but following instinct and experience. Observing my family is what really inspired my culinary curiosity and love for food at a young age.