Tomato smoothy, tomato. Avocado Actually

[Frances Morey]

Still, you haven't lived until you tried Scotch and Salsa.  I made it once and it was wonderful, on ice. It was at the time my favorite two food groups confluenced into a fine cocktail. Of course I was under the influence of avocados.
FM

dian donnell <meadow at austin.rr.com> wrote:
thanks. a good mexican restaurant here makes avocado margaritas that 
are great, I just wondered how a smoothie would work. I kind of hate 
to ruin an avocado experimenting, but it's tempting to try.
d
On Jul 8, 2005, at 1:25 AM, blacky at cbn.net.id wrote:

>> Thanks. I'm still wondering about the one with avocado and 
>> chocolate,
>> just what else is in it, such as for the liquid (water, milk, 
>> juice?).
>> It sounds awful but it must be good, maybe a spice?
>> dian
>
> Not as far as I know, Dian. They are made from avomocadoes at just the
> right stage of ripeness (soft but not stinky), and blended up like a 
> very
> thick milk shake. Some people use water but I think milk is more 
> apropos,
> if you can stand it.
>
> This strikes me as one of those 'open' recipes that calls for
> experimentation - trying this, that and the other. Like a dash of 
> cinnamon
> dusted on top. Or ice cream to counterbalance the flavor. Oh dear I'm
> talking food and have just had an expensive miso ramen for lunch. 
> Forgive
> me Lord.
>
> Phyllis Diller to her children: Eat your spinach. Thinkabout all those
> millions of Chinese children starving over there.
>
> Phyllis Diller's children: Name two!
>
>
> BBBBBBBBBBBBBBBBBBBBBBBBBBBB
>

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