I know I’m just under the wire with this cherry recipe, but I rushed to get it perfected so that I could share it with you.  So please run to your market, get the cherries even if they’re the season’s last, and find an avocado.  You’ve got a treat in store.

I’m proud of this dish because it was an inspiration on a very hot Saturday where the cherries were so ripe they seemed to want to just burst.   I bought several different varieties and when I got home, I looked at them sitting there on the counter and thought “I want to do something different with these.” I have many recipes for cherries and I love them all, but the season asked for more.

Sitting near the cherries on the counter was my weekly ration of Spanish avocados,  just about the  best on earth in my opinion.  No, they’re not local is in French, because France doesn’t have an avocado industry.  We turn to Spain right now, and it rewards us with the creamiest, nuttiest avocados I’ve ever tasted.  They are holding steady at three for 5€, which seems like a steal to me.

I bit into a cherry and I looked at the avocados and a light bulb went off in my head.  I cut and diced, minced and mixed.  And pretty soon I had a pretty glass filled with avocados and cherries, seasoned with chives, topped with chive blossoms. I loved it.  But I knew it could be better. So I made it – or had students make it – several more times and you are the lucky beneficiary.  All versions were excellent but the last is the best.

And I won’t spend anymore time talking.  Please, get to the market and get the ingredients, find your special glasses, and make this for your next meal. You’ll be glad you did.

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