When I said let the avocado obsession continue, I really meant it. I’m realizing that I will probably eat at least $20.00 worth of avocados this week. And I’m frighteningly comfortable with that.
Besides discovering that warm avocados are delicious, especially when complemented with bacon, today I learned another important lesson: do not buy or eat canned salmon.
It all started when I set out to make a springy-looking orzo recipe that included canned salmon. I do like salmon, and I rarely turn my nose up at any food, canned or otherwise, so I decided to give it a go.
I knew I was in trouble the moment I opened the can and the smell pervaded the kitchen. But the real trouble came when I dumped the contents onto my cutting board.
It was at this point that I realized: canned salmon is not like canned tuna. In addition to the salmon meat, the can contains the skin, bones, and other unmentionable/ unidentifiable salmon things that I did not care to touch. Or eat, for that matter.
After the canned salmon found its final resting place in the garbage disposal, I went to the fridge for my trusty old friend, bacon. Fortunately, what could have been a fishy disaster turned out to be absolutely delicious and so easy!
- about 10 oz. orzo pasta
- 1 cup frozen peas
- 2-3 avocados
- ½ cup crumbled bacon
- 1 tsp. minced garlic
- feta cheese crumbles
- salt and pepper to taste
- Cook orzo according to directions on package. Add peas during the last few minutes of boiling time. Drain peas and pasta and return to pan.
- Slice avocados into cubes and use a spoon to scrape them out of the peel and into the orzo. Add garlic, crumbled bacon, salt, and pepper. Stir gently until mixed.
- Sprinkle each serving with feta cheese. Serve warm, room temperature, or cold in an avocado peel, if you want to be festive!
I promise tomorrow’s post will not include avocado. Maybe.