Using a sharp knife, slice it lengthwise, all the way around. Twist it slightly to separate the two halves. With a short, chopping motion drive your knife blade into the pit and twist to separate if from the meat of the avocado. Bang it against the edge of the garbage can to remove pit from the end of the knife.
When choosing “ripe” avocados, select ones that are slightly soft but not mushy. When purchasing, if they are greener and harder they are not yet ripe but if they are darker in color (most of the green is gone) they are usually ready to eat. Allow unripe avocados to ripen at room temperature. Avocados, like bananas, should not be stored in the refrigerator.
Waffles can be made from any pancake batter if you add an extra tablespoon of oil to keep the batter from sticking.
Pancake batters are much thinner than muffin batters—they should pour from a spoon easily. If you find the batter too thick or thin after starting the first pancake, add a little water or flour to the batter. Nothing beats cooking pancakes in a well-seasoned cast iron skillet. If surface is well seasoned, only a few drops of oil will be needed. Continue reading “Cooking Tip: Pancakes and Waffles”
The Environmental Working Group (EWG) publishes an annual Shopper’s Guide to Pesticides. On June 1, 2010, they released their updated list of the 49 most popular fruits and vegetables ranking them from the least amount of chemical residues (herbicides, insecticides and pesticides) to those with the most chemical residues.