Being from California, I LOVE Avocados!!  I can eat them with anything and everything; just give me a spoon and I am a happy girl!!

Season: Spring-Summer
Botanical Relatives: Allspice, Bay Leaf (Lauraceae or Laurel family)
Cooking Technique: Raw
Origin: South Central Mexico – The state of Puebla

The avocado has been around for about 10,000 years, and domesticated around 5,000 years ago.  That would be one ripe avocado!! 😦

History:  The Aztecs believed that the Avocado provided power to whomever consumed it.  The Mayans revered it so much that the fourteenth month of their calendar – K’ank’in – is represented by a glyph of the avocado.

The word Avocado comes from the Nahuatl (Aztec) word ahuacatl, which refers to – ahem – a certain part of the male anatomy that the shape of avocados happen to resemble. This is why the Aztecs believed that the Avocado promoted fertility in men and women.

The Avocado contains unsaturated fat (the good fat), and is very popular with health-conscious eaters.  Even if it wasn’t good for me, I wouldn’t be able to give up my avocados.

I just wish I could grow them here; maybe in the house….



Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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