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Overloading the Machine

Avocado Chutney

(Serve with black bean soup)

based on Boston Globe Magazine, Sheryl Julian and Julie Riven, March 6, 2005

Serves 4

2 ripe avocados, halved, pitted, peeled, and cut into 1/4-inch cubes
juice of 1/2 lemon
4 scallions, finely chopped
1/2 yellow bell pepper, cored, seeded, and finely chopped
1 tablespoon chopped fresh parsley
Salt and black pepper, to taste

In a small bowl, combine the avocados, lemon juice, scallions, bell pepper, parsley, salt, and black pepper. Toss gently.

Ladle the soup into bowls and garnish with the avocado chutney. Serve at once.

And I think one way or perhaps two; it doesn’t matter // as long as one can slip by, and easily // into the questioning but not miasmal dark. // Look, here is a stance--- // shall you cover it, cape it? I // don’t care he said, going down all those stairs // makes a boy of you... //

-- John Ashbery, from "From Estuaries, from Casinos" (Hotel Lautréamont 1992)

This page was last modified on 2011 December 20.