A to Z, Hockey Gold.

I spent a large part of the weekend writing my blogs for the April A to Z Challenge. It’s basically the only challenge I take part in but this will be my third and I enjoy doing it. It is particularly fun for me to try and find suitable recipes starting with the appropriate letter. Luckily there are lots of Chinese recipes starting with X. I seem to be developing a wildlife theme this year, previous years I haven’t had any kind of theme but it just seems to have fallen out this way. Not quite sure why it happened. I like to get as many (if not all) blogs done in advance as I am a minion again, one of Tina’s Terrific Team as you will see from the badge, and that necessitates visiting lots of participating blogs. Some people can do it with the use of clones, some of us can’t. Despite the fact that I now own a franchise on cloning machines. If you don’t know what the heck I am on about, don’t worry. I guess it’s a bloggers joke.

I don’t follow hockey (ice hockey of course over here) I have only ever been to one game, years ago when I missed every goal because someone started talking to me. However, Sunday I was glued to the TV, along with nearly every other Canadian, to watch the Canada/Sweden gold medal match. Way to go guys. 3-0. After the way the Canadian women came back at the end we couldn’t take it for granted that Canada had won until almost the last minute. I hope my Canadian friends wintering in the States were able to see the match too. Congratulations Canada, way to go. That gives us 10 gold, 10 silver and 5 bronze. Russia came first in the medal rankings with Norway second, we were third. Whoopee. The picture shows Sidney Crosby who’s name even I know.

Hey, d’you think that augers well for my bowling today?

This sounds like an interesting twist on Eggs Benedict from Food & Wine.

Avocado Hollandaise

Christina Holmes

Contributed by Kay Chun

• SERVINGS: 4

Luscious, rich and lemony Hollandaise gets completely re-imagined here in a light, supremely creamy puree of avocado, lemon juice and olive oil.

1. 1/2 very ripe medium Hass avocado, peeled and chopped
2. 2 teaspoons fresh lemon juice
3. 2 tablespoons extra-virgin olive oil
4. Kosher salt
5. Freshly ground pepper
6. Poached eggs, for serving

1. In a blender, combine the avocado and lemon juice with 1/3 cup of hot water. Puree until smooth and light in texture, about 2 minutes, scraping down the side of the bowl occasionally. With the machine on, drizzle in the olive oil and puree until combined. Season with salt and pepper. Serve the hollandaise over poached eggs.

Have a great day