Margee and Martha

The summer lull (aka No classes) at work has me watching lots of movies and reading lots of NY Times movie reviews. I've watched all kinds of random junk, pretty much whatever good quality pirated DVDs I can get my hands on. Rarely has it been a movie I sat down to watch, because I wanted to see it. One new movie that sparked my interest (based on content and not a monotonous 8 hour day) is Julie and Julia.

I haven't actually seen it, but everyone (Times included) keeps telling me how much they loved it, how much I would love it, and I believe them. I love a creative whim turning into a heartfelt success story. Something I love even more, however, is profiting on the use of others' creativity and turning it into my success story.

So without further ado (bahbahbaaaah!!!) adios, Aguacate. Hello. . .

Margee and Martha
The heartfelt story of two heartless women ruthlessly striving for culinary perfection. Though it may cost their souls, the gain of a homemade marshmallow of perfect proportion and density will make it all worthwhile.

Does this spell book deal segueing to movie deal or what? I bet Meryl Streep would do a pretty awesome Martha Stewart and if I ever think of a mid-twenties, blonde actress that doesn't annoy the shit out of me and actually eats (a lot), she could play me.

Maybe not. In reality, I do love Martha Stewart. I love how she's built such an empire, the lying to the feds, recipes ranging from incredibly simple to completely insane, the painstakingly beautiful desserts, her boozey drinks, her champagne and grapefruit sorbet, how I dream about someday getting married just because I want to have her berry-misu wedding cake. . . .However, I'm not planning on undertaking her oeuvre, not a chance. But I will pull out some of her simple and delicious recipes, rather than the more involved and my-god-why-would-you-bother ones.

So to combine my fleeting fancy of riding successes' coattails and Aguacate, I decide to make an avocado recipe of Martha's--Avocado Bruschetta with Green Sauce. And to move away from the themes of plagiarism to those lovely grey areas of inspiration, I have switched it to Avocado Tostadas with Green Sauce. In truth, partially because I can't find the quality of bread that I know Martha would insist upon.

Margee and Martha's Avocado Tostadas with Green Sauce
adapted from Martha Stewart Living July/August 1997
This is a great "final days of summer" meal or snack. Ridiculously easy to prepare and nice and light. Enjoy outdoors with some mezcal or a frosty mugged beer.

Serves 4
3/4 C Parsley
3/4 C Basil
1/8 C Cilantro
1/2 Jalapeño pepper, seeds discarded
3 Cloves of Garlic
5 Tbsp Extra-Virgin Olive Oil
1 Tsp Red Wine Vinegar
4 Ripe Avocados (aguacates maturas)
1 Tbsp Freshly Squeezed Lime Juice
3 oz queso fresco
8 Corn Tostadas

Finely chop parsley, basil, cilantro, jalapeño, and garlic. In a small bowl whisk together with olive oil and vinegar. Or if you don't have a completely crumbbum kitchen and possess a blender/food processor, ignore all of the above and blend it. It will be much more of a sauce that way. You could also cheat and use prepared pesto, but know, deep down in your soul that is spending time not chopping herbs,watching Law and Order: Special Victims Unit reruns, that Martha and I judge and loathe you.

Moving on. . .Remove pits and chop avocados. Toss with lime juice.

Spread sauce (or herb mixture) on tostadas. Divide avocados and queso fresco between tostadas. Salt, pepper, and green salsa (not the sauce you just made, a spicy one Anita's, Mrs Renfro's etc.) to taste.