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.
