10 Things To Do With An Avocado

Avocados are incredibly versatile. You can do all sorts of things with them including but not limited to the following:

1. Give it to someone who knows how to make guacamole.

2. Take a selfie with it.

3. Play avocado tag with it.

4. Keep it under your pillow to throw at a burglar.

5. Put it on your toast instead of butter after watching a spooky food documentary that guilts you into temporary veganism.

6. Go bowling with it. It’s much lighter than a traditional bowling ball.

7. Draw a face on it.

8. Display it like a sculpture in the middle of a room.

9. Cut it open, smear the contents all over yourself and run around the neighborhood shouting “HULK SMASH”.

10. Make avocado pasta! (details below!)

Through browsing around Pinterest, I have seen many recipes for avocado pasta. It really is a genius idea in that it gives the texture of a cream sauce while providing a great flavor base. I’ve seen versions with all manner of crazy ingredients, but after a bit of experimenting I have decided that it’s best to keep it simple. Here is my version of avocado pasta.

1 ripe avocado

1 clove of garlic

2 Tbs of olive oil

1Tbs of heavy cream

1/4 tsp of oregano

2-3 Tbs of goat cheese (I personally like Cendrillion)


Salt and Pepper to taste

First, bring throughly salted water to a boil and cook pasta according to package directions (or until it sticks if you throw it against the wall – Italian pro tip).

Meanwhile, heat the olive oil in a large skillet. Finely mince the garlic clove and add it to the skillet over low heat. Once the garlic is fragrant, add the insides of the avocado and mash it until it’s smooth. Slowly add heavy cream, oregano, salt and pepper. Add goat cheese last and stir until it is melted.

Once the pasta is cooked, drain it before adding it to the skillet. Combine thoroughly. Serve immediately.

Bon Appétit, mes amis!





4th of July Part 2: Tiny Cheesecakes

As I was rooting around Pinterest looking for another important patriotic dessert to make, I stumbled upon this recipe for miniature cherry cheesecakes from A Helicopter Mom. Upon seeing the picture, I assumed that making tiny cheesecakes had to be some sort of terribly complicated endeavor. I have made cheesecake many times in my life and although it is always delicious, it is also a lot of effort. I was very pleasantly surprised by how easy these were.

Although, of course, I had to make a few slight tweaks. First of all, as much as I love cherries, in the name of my national holiday, I had to make sure these were red, white and blue and not just red and white. So I used a combination of strawberries and blueberries instead of cherries (also, Quebec strawberries and blueberries are famously delicious).  Secondly, I could not find Graham Crackers at the grocery store.  So, instead of making graham cracker crust, I just used a French butter cookie on the bottom of each cheesecake. Vanilla Wafers would work equally well here.



1 package of butter cookies

16 oz. of cream cheese (softened)

3/4 cup of granulated sugar

2 eggs

1 Tbs of vanilla extract

1 Tbs of lemon juice


1/2 cup chopped strawberries

1/2 cup blueberries

Juice from 1/2 of a lemon

1 Tbs of maple syrup

Place a butter cookie at the bottom of well of a muffin pan. Next, beat together the cream cheese, sugar, vanilla, eggs, and lemon juice until no lumps remain and the mixture is smooth and creamy. Spoon the mixture over each butter cookie until each well is about 3/4 full. Bake at 350 degrees (Fahrenheit) for 15-20 minutes or until a toothpick comes out clean. Let cool completely.

Cheesecakes just out of the oven

Cheesecakes just out of the oven

In a small bowl, mix together the strawberries, blueberries, lemon juice and maple syrup for the topping. Spoon a small amount of this mixture onto each cheesecake and serve.

Ta da!

Ta da!

Bon Appétit, mes amis!

4th of July Part 1: Harvard Mess

Hello, my dear readers. Last week was the 4th of July (i.e. America’s birthday) so I was obliged, in the name of my homeland, to make some very important patriotic desserts. First up, I have a variation on a popular English dessert called Eaton Mess. Since modifying (and sometimes bastardizing) foods from other countries is something we Americans already love to do, I thought that a small tweak on a favorite dish of our former colonial overlords would be incredibly appropriate and delicious. Normally, Eaton Mess consists of whipped cream, strawberries and meringue cookies. But to make it patriotic-looking, I added blueberries.


1 1/2 cups whipping cream

1/2 cup chopped strawberries

1/2 cup blueberries

1 cup crushed meringue cookie

1 tsp vanilla extract

If you have an electric mixer, beat the whipping cream on medium speed until thick. Otherwise, beat it with a whisk (this could take a while). Once the cream has reached the appropriate consistency, add vanilla. Add crushed meringue cookies and fruit. Serve immediately.

Bon Appétit, mes amis!