Lately life has just been crazy and my cooking has been, as my eldest grandson says, “easy peasy, 1-2-3zy“.

Since we spent most of this week waiting for Jackson to make his debut-we ate out WAY too much.  In fact my planned meal for Sunday wound up not being eaten until Tuesday!

DH also wanted to take advantage of an ad from a local market that said 8 ears of corn for $1.  All well and good, but my plan was to make a roasted corn and green chili chowder with about half those ears.

Never happened.  Not even close.  So we’ve been having grilled corn as our starch going on day 3 here.  

DH-the red meat hound-also went nuts over a sale on pork loin chops (bone in).  He kept telling me that it was “the other white meat“.

At this point-I’m too tired to even worry about it.  But I’d really like some chicken.

Last night we did have salmon and the night before I grilled some chicken apple sausages.  Tonight we’ll be having some of those pork chops and the corn.  I made a tropical cole slaw last night-which has enough leftover for this evening’s meal.

As for this week’s recipe?   DH and I love avocadoes and I’ve begun using them in some extraordinary ways!  Here’s one for a very creamy and decadent chocolate pudding.  Really!

4 ripe avocadoes
3 tbsp. cocoa powder (the darker the better)
1/3 C sugar or splenda
1 C almond milk (I love the unsweetened vanilla)
1 tsp vanilla (I also did it with some rum)
1 tsp salt
1/3 C real maple syrup
2 tbsp. mini chocolate chips for garnish if you want

Get out the food processor.  Scoop the avocadoes into the bowl.  Add the milk and maple syrup and pulse.  Once it’s creamy add the rest of the ingredients until well-blended.

Pour into small dishes. This is very rich and should serve 4-6.  Refrigerate for at least an hour.

Yum!