Jude 2

Here is a new receipe we tried over the weekend at Paully's wife's mom's house.

Dice 3 medium tomatoes, 2 avocados, 1 med. sweet onion. add a tub of cottae cheese and salt and pepper.

i made this tonight and added one half of an Enlish cucumber. we all really liked it

Sounds really good. I've got a couple of advocados and tomatoes in my kitchen as we speak.

HOWEVER, at the risk of sounding really dumb, what is an "English" cucumber?

Those fancier long ones that come all shrink wrapped at the store... They're great, very crisp and crunchy!

Growing up in South Florida we always had avocado trees in our yard. I love them just cut in half with a little lemon juice. We made avocado salad just like Darling said except we used Hellman's mayo instead of cottage cheese, also, my kids liked diced avocados with crushed pineapples and a very small amount of mayo.

Shellie wrote:HOWEVER, at the risk of sounding really dumb, what is an "English" cucumber?

And, Shellie, the best part is, they are seedless and pretty much "burpless." No tough skin.

And, Shellie, the best part is, they are seedless and pretty much "burpless." No tough skin.

That's pretty cool.

I like crisp cucumbers and will use pickling cukes instead of cucumbers most of the time.

Now, because they are individually wrapped, are they like $18 each?

No, they're not too bad, about a dollar or so, and they last a long time in the fridge!

okay, we don't eat too many avocados, (we eat them when we go out) so how to I know how to pick good ripe avocados?

I would like to try this

Advocados are ready when they are soft to the "light" squeeze. If they are too firm, they are bitter. If they are too soft, they start to get dark spots in the "meat" of the advocado. An advocado with a "dark" skin is closer to being ripe than a green one.