The avocado tree. Not everyone gets to call a place littered with a backyard of avocados home—avocados that used to cost two dollars each in the place we used to call home—and for that I feel certainly blessed.
On our first afternoon, Hiro and Louisa ran to the backyard, discovered the juniper orbs all over the ground and immediately invented a new game later titled, Avocado Smash, in which the helpless fruits were lobbed against the trunk of the tree leaving smears of luscious green on the bark and busted avocados on the ground. Louisa (being the more advanced thinker) remembered what avocados are truly meant for and ran inside to find a spoon to scoop up the buttery insides. It goes without saying that that game is no longer allowed.
Now Hiro will walk outside in the morning and discover an avocado or two that has dropped during the night, pick them up and run back inside declaring, “I’ve got good news, Mama!” proudly holding out his findings.
I have been anxious to try avocado pickles for a while; discovering them on a menu a few months ago and being totally intrigued. To make the pickles use unripe avocados that are still fairly hard. The rich flesh is a perfect counterpoint to the vinegary brine and go great with hot dogs (obvs) but also steamed rice sprinkled with Dukkah and chili flakes. You can eat them right away but a day or two in the fridge is optimal to give the avocados time to soak up the flavors of the pickling liquid. This recipe makes a small batch (just one large avocado) which I think is plenty since you will want to eat them within a couple weeks.
As for the dogs, I used the method from the latest issue of Bon Appetit which I will say worked (more or less). I needed significantly more bacon than what they called for but I think that has to do with the size of the hot dog and length of the bacon strip. I suggest cooking at least two strips of bacon for every hot dog you plan to wrap and if you have leftover bacon, well that’s not the world’s worst problem now is it?