It’s been unusually hot and dry, but there are a few changes in the garden this week.
The celosia have plumes.
The snapdragons are blossomed.
The petunias continue to thrive happily in the flower cart with Maya’s tender care.
The big news is Grampy’s Oriental Lily! Gorgeous!
Enjoy more of Bloomin’ Tuesday - visit MsGreen “thumb” Jean
Maya’s Fireworks Celebration Hat!
Asleep in the car on the way home – Fireworks are exhausting!
Enjoy more of Ruby Tuesday – visit maryt at Work of the Poet
It seems as though summer came in all at once – it’s far too hot to cook. It’s Salad Time!
From EASY GOURMET COOKING by Elsie Lee, published in 1962 – a couple of cooling avocado salads.
Avocado Dressing
Peel and halve 2 ripe avocados, place in a lettuce nest, and fill each avocado half with the following:
1 tbsp. olive oil
1 tsp. cold strong black coffee
1 pinch sweet basil
1/8 tsp. sugar
1/4 tsp. salt
1 generous sprinkle of black pepper
Stuffed Avocado Salad
2 large ripe avocados, cut in half and pitted
1/4 cup each – chopped green pepper, celery, grated carrot
1 small boiled potato, peeled and diced
1 Tbsp. fresh chopped parsley
8 cooked shrimps, coarsely cut
1 tsp. fresh chopped chives
2 scallions, chopped
Dressing
2 Tbsp. mayonnaise
2 Tbsp. olive oil
2 hard boiled eggs, chopped
1 1/2 tsp. curry powder
1 clove pressed garlic (or 1/8 tsp garlic powder)
Mix the dressing smoothly, combine with other ingredients, and stuff into the avocados
Enjoy more of Vintage Recipe Thursday - Visit Joy at Joy of Desserts
