Happy Friday ATC friends! By the time this post goes live I will be lying on a bed in a light blue, backless gown with an IV poking out of my arm, waiting to be wheeled in for surgery Lucky Number 7. My last surgery (2008) was to replace my severed ACL but unfortunately it has not felt right since then. In fact, I’ve lost roughly 80% of my muscle in that leg.
So my surgeon is removing the screws and washers that were used to attach the new ACL, apparently they aren’t necessary any more and are sticking out the wrong side of the bone. I saw it on the MRI, it was surreal to think that long skinny thing was jutting out of my bone or even in my body at all.
Supposedly I will be back on my feet in just a few days so I will be taking just a short rest before getting back to my crazy life. And physical therapy, blech.
But that is not going to stop me from our Friday Recipe, no way!
I don’t know why exactly, but I have been craving avocados all week. I have been dreaming up recipes in my mind, pinning and bookmarking other people’s avocado recipes but strangely, I have not yet bought a single avocado! I guess in the back of my mind, I know it’s not quite yet time for the creamy California Haas avocados or the smaller but flavorful Mexican avocados that are so easy to find here in Northern California. Especially when your Uncle planted such a tree and has now grown into a mighty giant. Yes, when the time is right I will be able to walk down the road and pick a few of my own avocados, right off the tree. Jealous?
One of the recipes I stumbled on is from Sunset Magazine called Avocados with Warm Bacon Parsley Vinaigrette. I’m sure I don’t need to explain why this simple side dish would be delectable but besides the obvious there is a bit of sentiment involved here. My mother used to make the classic spinach salad with warm bacon vinaigrette and I loved it. Which is saying a lot because generally I don’t like raw spinach. But the smokey bacon mixed with the tangy vinaigrette is irresistible to me and I know, I know, I know that combo will pair deliciously with velvety avocados.
If you’ve never made warm bacon vinaigrette it goes like this: cook your bacon and set aside to drain. With a little bit of the bacon fat still in the pan stir in and lightly cook garlic, lemon juice, sugar and water. Check for salt & pepper then add back in the bacon and some chopped parsley.
Drizzle your warm vinaigrette over sliced avocados and then take a moment to thank me for sending this recipe your way! Click here for the full recipe.
I’m going to be a little sore (actually, a lot sore) and possibly a little cranky this weekend while my knee recovers. I don’t usually eat much post-surgery, just oyster crackers and Peanut M&M’s. I got my super-size bag of each. I’m ready for this.