Before finding myself begrudgingly hitting the "cancel membership" option on Netflix (homeboy is fiercely trying to save money), I got lost in the first season of Queer Eye. Tears. Laughter. Finding myself unhealthily attracted to cast members.... I found myself experience just about every emotion humanly possible during the eight hour-long episodes.
The style. The grooming. The food. The stories. PEOPLE! The stories! This go around, it's not just about making people look and feel good. It's truly about the stories and connections between people. Gay or straight.
On a completely unoriginal note, I found myself in love with Antoni. The eyes. The style. The ability to whip up a gourmet hot dog. What else could one want? And then factor in his Instagram feed - no really, go look at it. I mean, let's talk about goals right there. Okay, enough about my boy crush on Antoni Porowski.
This past weekend I began realizing that I say over and over again how badly I want to try finding the love and passion for food that I once had. Yet here I am, in the middle of April, with very little food content to show for it. So alas, I took a note from my Netflix boyfriend and made his infamous avocado and grapefruit salad. It's delicious (yes, I was skeptical at first. I mean, very little actually goes into it. How delicious could it actually be?). The only thing that would have made the experience better would have been if Antoni were making it for me, rather than me making it for me, myself, and I. C'est la vie.
Happy Tuesday, friends!
Real life question: Have you caught up on the latest season of Queer Eye? What do you think? Who is your favorite? Let me know your thoughts in the comments below!
Avocado and Grapefruit Salad
Recipe from Antoni, aka Ina Garten
- 1 tablespoon Dijon mustard
- 1/4 cup freshly squeezed lemon juice
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 cup good olive oil
- 4 ripe Hass avocados
- 2 large red grapefruits
- Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
- Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
- Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.