I was born in Southern California, where avocados really do grow on trees. My parents had friends who had several of these trees and during avocado season would regularly give us grocery bags full of avocados. For the first nine years of my life, they were a staple rather than a luxury item and we ate them without ceremony. Frequently dinner would include half an avocado for each of us, the hole in the center filled with homemade Italian dressing. There were also deep bowls of guacamole eaten with health food store tortilla chips and cubed avocado bits tossed in with green salads.
These days avocados don't flow quite as freely into my life. I acquire them in ones and twos as opposed to dozens. But I still like the simple preparation best. In my book there is nothing better than half an avocado, a salt shaker and a spoon.
This philosophy of simple prep rather than complex can translate to many different foods. What are some of the other foods that you all out there in reader-land prefer eating without fuss or major effort?
photo by Marisa McClellan
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