A sloppily transcribed, yet magnificent recipe for you... Some of you will surely kiss my cyberfeet, yes you will! →[More:]

Husband has been shooting a TV cooking show recently, in which they go to various restaurants, or even people's homes, and document certain dishes. Here's one he made for me today, and I'm in love:

Avocado Zucchini Salad

(please excuse the vague directions, I didn't make it - he did, I just gobbled it up)

Get a bunch of teeny baby zucchinis, the ones that are about the length of a finger, cut off the ends, put enough to make a layer on the bottom of your second largest soup pot, and boil just 'til they can be cut with a fork.

Meanwhile, peel and cut into cubes one large, or two small avocados into a salad bowl.

Juice one lemon, pour into a small jar, and then to that juice add twice as much olive oil. (olive oil to lemon is two to one.) Dice large clove of garlic, add it to the lemon-oil mix, cover the jar, give it a vigorous shaking, and let it sit for 10-15 minutes, then fish out the garlic, and shake it up again.

Large-grate some hard cheese; if you like cheese, be generous. We used Kefalograviera, which you can find described on this page.

Toss it all in the salad bowl, cut the zucchinis into halves or thirds, mix it all up with some salt and fresh ground pepper, then grab the good, crusty bread, and prepare to be delighted. So easy, so good.