FOWC with Fandango: Tantilizing


That big green thing sitting in the middle of my bowl of apples (from my own apple tree I would mention) is an avocado. Of course you all recognise an avocado, they even grow in some of the places where we live. They do not grow in the East End of London in England where I spent the first 20 years of my life. We only had apples and, well just apples really, My first meeting with an avocado was when I had emigrated to Switzerland.

No, they do not grow in Switzerland either, but the world was getting smaller and various fruits and vegetables were appearing in places that they had never been. The first time I actually tasted an avocado, I must have been some time betwenn 20 and 30 years old and yes, I quite liked them. It was only later in years that I actually bought them and began to mix them with things you mix them with.


I even managed to grow a few of their stones, or pits or whatever, but eventually they had strange insects with hundreds of legs or sort of gave up the ghost.

I was in the supermarket on Friday and they had a whole tray of avocado, special deal, just 1.20 Swiss francs the piece and they were big – see picture. Of course I bought one with the intention of making a mixed salad with prawns (which are also not found in Switzerland, but we import them frozen). Now I have my avocado and it it tempting me to eat it. The only problem is that I forgot to buy some prawns to go with it and now do not know what to do with it. I have time until next week I hope. they tend to get soft, squashy and unappetising if you forget them. I do have a tin of tuna fish, so was thinking perhaps a tuna and avocado salad might be an idea. My son does not eat them and Mr. Swiss turned his nose up and I am not going to eat a complete avocado on my own, that would be too much of a good thing.

Lesson learned – do not buy something that appeals to you unless you know what you want to do with it. I am really tantalised – with the sight of something that is unobtainable to eat because I forgot to buy something to go with it.

FOWC with Fandango: Tantilizing

14 thoughts on “FOWC with Fandango: Tantilizing

      • You. Will. Love. It. Guacamole is very California/West Coast. I make pretty good guac. It is what I take to most parties/potlucks.

        Recipe: Don’t put a lot of other things in it… salt, pepper, FINELY diced onion and a dash of Louisiana hot sauce. I could live on the stuff. Eat it with tortilla chips. (Hint.. put one of the pits in the bowl and the guacamole will stay greener longer… but don’t let it scare you when you look at it later, it will turn disgusting colored, but the flavor will be the same. Just give it a stir.)

        Liked by 1 person

  1. Several ideas from an inveterate avocado eater: 1) cut it in half, put salad dressing in the hole, and eat with a spoon, 2) mash it and add sour cream and minced onion, 3: cold avocado soup, sliced in salads or sandwiches, 4) eggs benedict with avocado and tomato.

    Liked by 2 people

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