(no subject)

[noahgibbs]

Had a good Saturday. The birthday barbeque was fun. Congrats on successfully getting older, Anton! Also, I finally made grilled avocadoes again (the trick: lime juice, tequila and salt). So the girl got to try them, and apparently liked them a lot. Somebody suggested I could make guacamole from grilled avocadoes rather than raw. I'll have to try it.

Had a good Sunday. The wedding was lovely. Congrats to Jeff and Liz!

Our little orange tree in the back yard is apparently insane. Oranges, says the web, are supposed to start developing in December or January and be pickable by about March or April. Our orange tree started producing them in June or so, and so I guess they may be pickable in October, if they are at all. Very odd. There are a lot of them and they're decently big, though. The orange tree has been *much* happier since my neighbors pruned their looming tree down to a demoralized, much shorter shadow of its past self. The orange tree gets a lot more sun. So I guess every mangled half-dead tree has a silver lining, or something.

Comments

[satyrlovesong.livejournal.com]

It was wonderful finally meeting you, sweetness. You are every bit as handsome and charming as your lady has said.

[t0rque.livejournal.com]

Grilled avocado?
D'you grill them on the cut side or in the peel still or what?

[angelbob.livejournal.com]

Cut the avocado in half, removing the seed and leaving the peel on. Slap them face down on the grill for a minute or two so you get the nice grill marks. Flip them over so they're peel-side-down, and spoon some of the tequila-lime-salt mixture into the hollow where the seed was. Grill for 5-7 minutes, or until it starts to bubble around the edges of the peel.

I forget the proportions we were originally told for the tequila-lime-salt mixture, but this time I used about two thirds lime juice and one third tequila, with salt added liberally but ad-lib :-)

[r-transpose-p.livejournal.com]

elaborate on these grilled avocados.

Are they Haas or the other kind? Do they start out mushy ripe, or do you grill them when they're a little hard still?

How brown do they turn on the grill? Or do you grill them in the shell, thus depriving the rapidly heading avocado of oxygen?

[r-transpose-p.livejournal.com]

by "heading" I meant "heating", as in "rapidly increasing in heat"

[angelbob.livejournal.com]

I use the California ones, not the Florida. I don't know if that's Haas or not.

I got them about medium-ripe, and I'm not sure if riper would help or not. Haven't tried. They definitely tend to soften when grilled, so slightly *under*-ripe might actually help. Don't know yet.

They don't turn very brown. Very slightly, and they'll get a bit brown after they've been out in the air awhile, just like un-grilled avocadoes. I grill them in the half-shell, but even the exposed face doesn't get very brown.

[r-transpose-p.livejournal.com]

You probably used Hass (which I apparently mispelled)
see http://images.google.com/images?q=hass%20avocado&sourceid=mozilla-search&ie=UTF-8&oe=UTF-8&client=firefox-a&rls=org.mozilla:en-US:official&sa=N&tab=wi

The "other kind" is probably a variety of different kinds of avocados, but they all have greener shells, and don't taste as good, and don't get as mushy


I think I'm surprised because my ability to imagine this food must be broken. I imagine it tasting a little like nasty reheat burritos, which clearly can't be the case, because people who have had them ask for the recipe. I guess the only solution is for me to try it, and see how it comes out.

[angelbob.livejournal.com]

Ah! Yes, I used Hass avocados.

Mainly it tastes like an avocado, but a bit 'starchier' - slightly mushier and less sweet. The tequila and lime juice help give it a slight kick in addition, which helps.

The tequila keeps it from turning brown where I spoon it into the hole from the seed, but the rest of it tends to turn.

[r-transpose-p.livejournal.com]

Also, if they aren't cooked, adding lemon or lime keeps them from turning brown for a longer time, so that tequila rub probably helps.

[plantgirl.livejournal.com]

Wow, the grilled avocados sound good. I'll have to try that.

Oranges & lemons can produce year round here, but they need the cool temps of winter to sweeten the fruit. Most soil in the bay area is not acidic enough for citrus trees. Citrus also requires lots of nitrogen, iron, and magnesium. Your leaves should be dark glossy green. If they are at all yellowish (chlorotic), get it a nice citrus fertilizer. OSH sells several brands, as will any decent garden store.

I can babble more if you want, but that's the short'n'easy blurb.

[angelbob.livejournal.com]

Looks like the leaves are quite healthy, at least on the orange tree (the lemon tree is far behind, and I'm amazed it's stayed alive so long as this), but I'll remember the fertilizer recommendation if that changes.

I certainly wouldn't mind any extra recommendations you've got - I've been kinda going by the seat of my pants on most gardening stuff, at least where tshuma hasn't gone to great pains to educate me :-)