Avocado Musses Easily

Last week marked a year of recipes from A Book of Hors d'Oeuvre. I have come to terms with the fact that this project is going to take much longer than I expected. Sometimes life gets in the way. Sometimes, no matter where you look, you can't find a tiny mold in the shape of a fish to stuff with aspic and parts. Sometimes, you just don't want to eat any more toast points.

Which is what makes today's recipe really special: it requires no molds, no toast and very little effort. The ingredients are not particularly exotic. And that's what I really want to talk to you about today. Avocados.

On Leaving Your Edges Rough

I just saw this and feel compelled to share:



If you have not already read this woman's book, I would suggest that you do. That being said, allow me to be kind of a bitch for second: Gabrielle Hamilton is not a very nice person.

Robin Hood... for food nerds.

The reasons that Eric Ripert is my largest food-nerd crush are varied and abundant. The first is his mushroom broth recipe, which I will interpret for you now: 1lb of mushrooms, bunch of water, cook for eternity until it turns a rich golden color and smells like Earth and happiness. The second, his symbiotic, unlikely friendship with Anthony Bourdain. I've just discovered another one.

On 'Avec Eric' (which I just discovered thanks to Eater), Ripert has instituted a kind of pan-internet monthly dinner party focusing on the freshest and the simplest. I have already decided to participate, without even viewing the November menu (which will be published on the site on 10/27). Who's in?

Blurry, badly lit food photos will ensue, I'm sure (Mitch will back me up on this).