Having just returned from taking part in the first farmer's market in Inverness, Florida, which was a great success, I was famished. Being an almost native California gal, I am well accustomed to avocado. When I was a kid we lived in Southern California and were lucky to have avocado trees on our property. It was there I gradually learned to appreciate the mild flavor of avocados.
Since it's Florida avocado season, I purchased one at Skoors Fresh Produce Market, where I recently signed up for their organics to go program. The avocado was huge, almost five inches across. As a comparison, the plate the avocado is sitting on is eight inches square. It was firm when I purchased it, but ripened on the counter in a few days. As evidenced by the photo, which I took after I ate it, the Florida avocado was delicious. Sometimes hunger takes precedence over photography. I had half for lunch and the other half later this evening. Gary is allergic to avocados so I only purchase them occasionally.
Eating avocado has the purported benefit of lowering cholesterol in the blood. Avocados are high in fat, but the good kind of fat. About 75% of an avocado's calories come from fat, most of which is monounsaturated. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. Avocados also have a high fiber content. Avocados, however, can be toxic to some animals, so the fruit is best left for we humans to consume.
I finished glazing and loading the kiln, and will fire today. I have two vases which are too tall for the kiln. For the bisque I fired them on the floor of the kiln, but for the glaze I didn't want to put them on the base of the kiln. I might have to take them to someone else to fire. But they don't fire with a slow cool like I do? What do do? Up next I'll post about my glazing techniques, so stay tuned.
