Planning major renovations to a house involves many hours of decision making. Choosing materials, style, which wall should go, which shouldn’t. You know, that sort of thing. When we renovated our house 12 years ago it was a little different. All the renovations which involved extensions outwards revolved around one thing – the avocado tree. Yes, I know now it seems stupid! The avocado tree had to stay and the extensions were worked around it which resulted in a one bay carport instead of two! Hmmmm, really stupid!
 So it would be very remiss of me not to showcase the tree of such importance. And yes, over the years it has provided ideal first baby solids, lots of breakfasts, lunches and dinners. It has supplied many family, friends, colleagues, neighbours and even the odd tradie with bags of fruit for weeks on end.

This tree is years old and is said to have been plant from seed. It reminds me of the mystical magical Faraway Tree in the children’s tales by Enid Blyton, old, huge and gnarled providing goodies for those who live in it (or near it, in our case). I sometimes wonder if a cloud will stop over the top of the tree and we could climb up into it.

The fruit it bears is huge and luscious and is borne in great quantity. Every year as the fruits set we peer up into the branches and declare, “Oh, not as many as last year.” But as the weeks of bearing and giving of fruit draws to a close, we have all had a fair share of avocado, for this year at least.

Yes, I do have a soft spot for our big, old tree that provides year after year. We are lucky indeed. Many have said we should sell the fruit because there is so much but when the tree gives so selflessly why should we reap financial rewards.
 Sometimes it is in the simple act of sharing the abundance that we find pleasure.

 This avocado dip is jotted down in an old school exercise book long before I ever had unlimited access to such luscious fruit and it is entitled “Very Nice Avocado Dip” so that’s what I will call it.

Very Nice Avocado Dip

1 avocado
1/4 cup mayonnaise or sour cream
1 1/2 tablespoons minced red onion or spring onions
1 – 2 tablespoons lemon juice, to taste
1/2 – 1 teaspoon fresh chilli, to taste
salt and freshly ground pepper

Peel and deseed the avocado. Place in a food processor with the remaining ingredients. Process until smooth. If you want a chunky dip simple mash the avocado with a fork and mix in the remaining ingredients.

Serve with crackers, fresh bread or crackers as I have – flavour the crackers with chilli.

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