This one’s for all the avocado lovers

I love avocado. Egg in a basket with avocado? Yes please. Avocado in my salad? Always. Avocado and pretty much any Mexican dish? Of course. So when I saw a recipe online called “Avocado Fries,” I was intrigued. What else could I possibly do with this wonderful fruit that is so painstakingly perishable? When you only want to go to the store once a week, you’ve got to come up with some creative ways to use the same ingredient before it goes bad. I made some changes to the recipe I found online. It’s supposed to be healthier to bake them, and I also added the butter for more flavor.

Ingredients (serves 2)

1 large avocado

1 large egg

2 tbsp butter (melted)

1/4 cup flour

3/4 cup Panko bread crumbs

Salt for seasoning

Directions

Preheat the oven to 425. Half the avocado and then cut around edges of the skin to loosen it. Once you have removed the skin, slice the avocado vertically and cut according to what size fries you want. Set out three small bowls, one each for the flour, egg, and bread crumbs. Melt the butter in a pan or in the microwave, and then mix with the egg. Prepare the cookie sheet with nonstick spray. Take the avocado slice and roll it in the flour, the egg mixture, and then the bread crumbs. Set each slice down on the sheet, and once you have breaded all of them, sprinkle with olive oil and salt. Then bake them in the oven for 20 minutes.

Once you take them out of the oven, give them time to cool. But not too much time, because they taste best very warm! Expect a crunchy salty outside, and enjoy the buttery avocado-y goodness on the inside.

Scrumptious Blackberry Pie

The key to baking an amazing pie is the perfect pie crust.

Store bought crusts will never have the same just-out-of-the-oven buttery flakiness as a homemade pie crust. You also don’t need overly fancy baking tools and gadgets to bake a satisfying pie.
This recipe has served me well, from midsummer fourth of July barbecues to wintery Christmastime treats, it will hit the spot for all your friends and family (unless one of them is way too obsessed with only chocolate desserts to branch out–you know who you are–Jeff Eyman).
Pie Crust Ingredients
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon salt
  • 2 1/2 cup shortening
  • 1/4 cup water
  • 1 tablespoon white vinegar
Mix the flour, salt, and cut the shortening together in a large bowl. Mix water and white vinegar in small bowl. With an electric mixer, or if you want to get an arm workout, mix the liquid ingredients in the large bowl. You might have to cut up the shortening so it mixes easier, but keep stirring until the ingredients form a dough.
On a cutting board or clean flat surface, flour the surface and your hands, and pat the dough in a ball and knead it with your hands until it becomes less crumbly. If the dough becomes too sticky, add some more flour. Separate the dough into half, for the top and bottom crusts, and set one half aside. Roll out the first ball with a rolling pin until it’s about 9 inches wide and across. Transfer to pie pan.
Blackberry Filling
  • 4 cups fresh blackberries
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 2 tablespoons milk
  • 2 tablespoons tapioca
  • Cinnamon and extra milk

Preheat oven to 400 degrees. Rinse blackberries in a strainer before putting in a large bowl. Add sugar, flour, milk, and tapioca. Mix together in bowl and then fill into pie crust in pan. After rolling out the second crust, place on top of the pie filling in the pan and mend edges together. Cut small slits in top of pie and sprinkle with milk for browning and cinnamon for an extra kick. Bake in oven for 45-50 minutes, let cool on stove or rack, and try to fend off the pie lovers.