Wednesday, 20 Mar 2019

I used to be a BIG fan of Chinese take out food.  When my husband and I were first married we probably got Chinese take out at least 4 times per week.  Now it’s been many many many years since we’ve had take out but that doesn’t mean we can’t still indulge in one of my favorite meals – chow mein!  This dish has easily become a familiar family favorite.

I’m a horrible procrastinator.  I’ll plan out what recipes I want to make for the week, buy all the necessary items and by the end of the week I’m left with a bunch of produce that is about to go bad because I didn’t make any of the things I planned.  That’s usually when I throw everything into a big pot, call it soup and serve it for dinner.

Can you believe that I spent the first 24 years of my life thinking that I hated avocado?!  Crazy, right?!  Luckily, one fateful night at dinner I ordered an entree that didn’t mention it contained avocado and I was too hungry to send it back so I buckled down and ate it – and thus began my love of avocado.  Living in California there is always an abundance of avocados and I’m always looking for fun new ways to add them to my favorite dishes.  

I like to do most of my cooking on the weekend so I can put meals together during the week without too much effort. This recipe is perfect for that since it really cooks itself and I can be preparing other things while it simmers away filling the house with it’s delicious aroma. Another plus is that it’s one of the most versatile recipes I have. With a change in seasoning and vegetables it can become a whole different dish.