All About Avocados

Avocado Health Benefits

Who’d have thought avocados would be so good for you? Now, I’m used to hearing about how fatty they are, so I’ve always been careful about avocado intake. But it turns out they do have other benefits.

Readers, how do you like to eat avocados? My favorite is guacamole (of course!), and I also like them in salads and on sandwiches, as long as they’re seasoned or covered in dressing. I always thought they were pretty bland by themselves.

Has anybody had a chocolate-avocado dessert? I heard chocolate and avocados was a thing now, but I’ve never tried it; it seems a little weird.

(I would have reposted this article, but the Food Revolution Network doesn’t let you repost on this site.)

New Job

I’m finally employed again. I’m a temporary Data Entry Technician at the Regional Income Tax Agency.

I know, I know; it’s not my dream job. But it’s something. At least I’ll be making money and not have to depend on my parents sending me money anymore.

I’m still looking for my permanent job, though. There’s a Data Analyst position at Medical Mutual that I really want. I’ve had a phone screening and a Microsoft Teams interview for it. Next comes a panel interview; I hope I get chosen for it.

So I’m thanking God for giving me the Data Entry position and praying for the Data Analyst position. Mixed feelings all around.

Cassata Cake

I got this recipe at the following link: https://www.epicurious.com/recipes/food/views/cassata-cake-359950. I modified the recipe: I made a 2-layer cake instead of a 3-layer cake, and I left out the meringue.

For the citrus ricotta filling:

1/8 cup all-purpose flour

1/2 cup milk

1 stick butter

1/2 cup granulated sugar

1/4 tsp orange extract

1/2 tsp vanilla extract

1/8 cup ricotta cheese

For the cake:

1-1/4 cups all-purpose flour

1-1/2 tsp cornstarch

1/2 tsp baking powder

1/4 tsp salt

1/2 cup milk

1/2 tsp vanilla extract

4 eggs

1-1/3 cups granulated sugar

1-1/3 sticks butter

1 pint fresh strawberries

8 oz whipped cream

Whisk together 4 tablespoons of the milk with the flour. The slurry will be somewhat thick, so whisk thoroughly to make it smooth. Whisk in the rest of the milk and transfer the mixture to a saucepan. Bring to a simmer over medium heat, whisking constantly. Once bubbles that burp steam form, remove the pot from the heat and continue to stir for another 30 seconds. Cover the milk mixture with plastic wrap pressed directly against the surface. Cool for 15 to 30 minutes.

Meanwhile, combine the butter, sugar, orange extract, and vanilla in a bowl. Beat on high speed with an electric mixer for up to 5 minutes. Add the milk mixture and continue to beat on high speed until the filling is smooth, another 5 minutes. Beat in the ricotta cheese 1 tablespoon at a time.

Preheat the oven to 335°F and place the rack in the middle position. Line the bottoms of two 9-by-2- inch round pans with parchment. Measure the flour, cornstarch, baking powder, and salt into one bowl, and the milk and vanilla into a separate bowl. Whisk each to combine.

Use the mixer to cream the butter with the sugar on low speed. Add the eggs one at a time. Scrape the sides of the bowl all the way to the bottom using a flexible spatula and mix on low speed until the ingredients are thoroughly combined. Alternately add the dry and wet ingredients about a quarter at a time without pausing between additions.

Pour the mixture evenly into the prepared pans and bake for 27 to 30 minutes, or until the cake bounces back when lightly pressed and a toothpick inserted in the center comes out clean. Cool the cakes for 2 minutes, then invert the cakes onto a flat surface. They will be very fragile, so handle them with care.

Assemble the cake by adding about 1 cup each of the fresh strawberries and the ricotta filling between the layers. Cover the outside of the cake with the whipped cream. Add more fresh strawberries around the edge of the cake.

Being Unemployed is Hell

The fear and anxiety as your money slowly runs out

The shame of having your parents give you an allowance when you’re 33

The fact that you’re in the power of some horrible employer who doesn’t give a rat’s ass about you

The long, anxious times when you wait to hear from an employer–and you never do

The drudgery of applying to jobs online

Writing cover letters (Seriously: cover letters are horrible)

Preparing for interviews while knowing they won’t do a bit of good

The fact that you’ll never be able to do anything you want which requires money. As an example, I love to travel–and I’ll never get to do it

Being unemployed really is hell. It’s enough to cause suicidal thoughts. I can’t end this post with a message of hope, because I don’t have any hope.

Thai-Style Noodles with Shrimp

From Mark Bittman’s How to Cook Everything: The Basics

12 oz dried flat rice noodles

1/4 cup vegetable or peanut oil

1/2 cup coconut milk

2 Tbsp soy sauce or more to taste

2 Tbsp lime juice

2 tsp sugar

1 Tbsp minced garlic

2 scallions cut into 1-inch lengths

3 eggs, lightly beaten

4 cups shredded Napa cabbage

1/2 lb peeled shrimp

Bring a pot of water to a boil. When the water is boiling, take the pot off the heat and add the noodles. Soak until they’re softened but not mushy. Then drain the noodles and rinse them with cold water. Add them back to the empty pot and toss them with 1 tablespoon of the oil. Whisk the coconut milk, soy sauce, lime juice, and sugar together in a small bowl.

Put the remaining 3 tablespoons of oil in a large skillet over medium-high heat. When it’s hot, add the garlic and scallions and cook, stirring occasionally, until they turn golden and fragrant. Add the eggs and cook without stirring for 30 seconds. When the eggs start to set, stir them and scrape them from the sides of the pan until they’re opaque and pale yellow.

Add the cabbage and cook, stirring, until it starts to wilt. Add the shrimp and stir until it turns pink. Add the coconut milk mixture and the noodles and toss them until the noodles are warm and coated with the sauce. Taste and adjust the seasoning, and serve.

Pork Stir-Fry with Bok Choy

Another excellent recipe from How to Cook Everything: The Basics by Mark Bittman

Ingredients:

1 lb boneless pork shoulder

1 lb bok coy

2 Tbsp vegetable oil

1.5 Tbsp minced garlic

2 Tbsp soy sauce

Lime juice to taste

  1. Slice the pork across the grain, then cut it into bite-sized pieces. Rinse the bok choy and coarsely chop it.

2. Heat a large skillet over high heat until it smokes. Add 1 Tbsp of the oil, swirl it around in the pan, then add the pork. Cook, stirring occasionally, until the pork is brown on both sides. Transfer pork to a bowl or plate with a slotted spoon, then lower the heat to medium.

3. Add the rest of the oil to the skillet, swirl it around, then add the garlic. When the garlic begins to brown after 10-15 seconds, return the heat to high and add the bok choy, plus 2 Tbsp water. Stir frequently, just until the bok choy wilts, about 2 to 3 minutes.

4. Add the pork back to the skillet and stir for 1 minute. Add the soy sauce and lime juice, stir, turn down the heat, and taste. Add more soy sauce and lime juice if you like. Serve over steamed rice.

Update

I haven’t been on here in ages, so I thought I’d give my readers an update on what’s been going on:

I have a boyfriend, and I’m living with him in Doylestown. His name is Ian, and I was lucky to find him.

I got a cat. His name is Stegosaurus (Steg for short) and he’s a beautiful black cat who looks like a mini panther.

I got interviewed for a good-sounding job at the Wayne County Health Department. It’s for a Community Health Promotion Coordinator. Basically, I reach out to communities and educate them about public health. I should be hearing from them next Tuesday.

Check back later for pictures of Steg!

Fiesta Bake

Butter, margarine, or nonstick cooking spray

1 lb ground beef

1 small onion, chopped

Salt and pepper to taste

3/4 cup chunky salsa

1 envelope taco seasoning mix

1/4 cup water

1/2 cup sliced black olives, well-drained

1 box corn-muffin mix

1 cup shredded cheddar cheese

1 4-oz can chopped green chilis

Preheat the oven to 350 degrees. Grease an 8-inch baking dish. Saute beef and onions until browned, then drain. Season with salt and pepper. Add salsa, taco seasoning, water, and olives, and stir. Pour into baking dish.

Prepare the cornbread mix according to directions on the package. Stir in the cheddar and chilis and spread the batter over the meat mixture. Bake 30-35 minutes.

Chicken in Wine Broth

http://www.godecookery.com/goderec/grec2.htm

So lately I’ve been looking on a site that has medieval recipes, updated for modern times. And I made the recipe at the link last night. It was delicious: the broth was very tangy, and the chicken was nice and tender.

Register to VOTE!

Voting has never been more important.

Poems for Warriors

Today is National Voter Registration day here in the US. If you are a US citizen and meet all the criteria to vote, get registered today!

Right now, we are just over 40 days away from Election Day on November 3, 2020.

Go to vote.org to get registered today. It only takes about two minutes to register and this year most counties have mail-in voting options available.

Voting is a right and privilege that every American has to use their voice to make decisions about the direction our country should go in for the next four years and regarding the numerous ballot initiatives that you agree with and support or oppose.

Go get registered today!

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