AN AVOCADO WELL-STUFFED

If you know me, you know that I cook. Boy oh boy, do I ever! I consider cooking to be not only my passion but my gift. Not everyone is lucky enough to know what their gift is. I have cooked for many different families through the years and each one has brought something 'to the table', so to say, that has helped to broaden my horizons. 

 "Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."~Marcel Boulestin, from "Petits et grands plats"

 Last night I did a dinner party for the family that I work full time for (actually that would be 5 months out of the year), and it was the lady of the house's birthday. Rack of Lamb starred as the main course along with sides of fresh stewed corn cut from the cob and a lovely Spinach Herb Rice Bake. But the stand out star of the evening was the salad. I had made it many times before using the recipe from one of the 'house cookbooks', but on this evening I could not find the book, so I just made it up as I went. 
5 large avocados-peeled-sliced in halves and pitted
1 8-ounce pkg. softened cream cheese
1/3 cup chopped pecans
1/3 cup diced black olives
1 lemon half-juiced (use a fresh lemon PLEASE!)
Combine cream cheese, pecans, black olives and lemon juice. Spoon mixture into the cavities of the avocados, being sure to end up with a smooth surface. Place the stuffed avocado halves together. Now slice the ends off and keep slicing until you have solid 'stuffed' slices. Place two slices on each plate of salad greens and top with a clear French vinaigrette. My personal favorite is by La Martinique True French Vinaigrette. www.LaMartiniqueDressing.com You'll be so glad you did! Enjoy....it's a simple, beautiful, and some where beyond delicious thing. I received a standing ovation for this amazing first course. In this humble cooks eyes, that means everything to me.

 "I feel a recipe is only a theme, which an intelligent cook can play each time with a variation."~Madame Benoit 

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