Thursday, March 3, 2011

Of Mice and Moms

I have the best intentions. I really do. I really want to be a foodie, to research delicious recipes, float home from the store with a car full of delicious smelling groceries, and serve up yummy but quick A-List dishes to my family.

I don't want to be the chicken nugget mom. I don't even like chicken nuggets. Why can't we have the whole piece of chicken? Who decided to just portion out a nugget's worth?

Yesterday's dinner was okay: fish with a lemon and pepper crust, vegetables, rice. The vegetables and rice prepare themselves. Seriously, they practically walk out of the cupboard and leap into a pan. No effort.

The fish? I am tempted to take credit for it, but I bought it with the lemon and pepper crust already dusted on. So basically, for dinner yesterday, I opened and closed the oven door.

I glanced at my latest copy of Coastal Living  yesterday, and I present to you: chilled avocado soup (recipe at end):

Courtesy: Coastal Living Magazine

This soup allegedly takes only ten minutes to prepare. There is no reason I can't offer this yummy sounding soup to my family, except for the small fact that I am crazy.

You see, for me to serve this soup, I'll want to use pretty white bowls. And I'll want to use the yummy crab and mango garnish, which my children will immediately pick right out.

I'll want to get a pretty, lime green, patterned napkin and that lime green spoon that is peeking through in the right bottom corner.

I'll want to take a photograph that makes the soup look as yummy, meaning I have to buy a new camera.

It will take a lot more than ten minutes for ME to prepare this dish.

Pre-dusted lemon and pepper fillets, here I come.


Courtsey Coastal Living:

Surprise! This rich, velvety soup contains no cream or milk. Pureeing in the blender fills the mixture with air, making it thicker. Add more broth if you like a thinner consistency. It's delicious topped with the Crab-and-Mango Garnish or on its own.

Prep Time: 8 minutes
Chill: 2 hours
Yield: Makes 6 servings


  • 3  avocados, cut into chunks
  • 3  cups  chicken or vegetable broth
  • 3  tablespoons  fresh lemon or lime juice
  • 1/3  cup  fresh cilantro leaves
  • 1  teaspoon  ground cumin
  • 1  teaspoon  salt
  • 1/4  teaspoon  cayenne pepper
  • Crab-and-Mango Garnish


Combine ingredients in a blender, and process until smooth. Cover and refrigerate 2 hours or until completely chilled. Pour soup into serving bowls. Top each serving with Crab-and-Mango Garnish.

Julia Dowling Rutland, Coastal Living, MARCH 2011

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