I have always enjoyed cooking, but since corona has come into my life, I have spent even more time on it. Because I want to, you know. Well, if you have to deal with a curfew AND no hospitality, you have to hang the culinary decorations yourself, right? So I am busy slow cooking, my freezer is full of banana bread, and I try to put a feast on the table every evening.

On top of that, I also immediately arranged for a new inventory; new pans AND a new induction cooktop. And new oil for frying. Now I am a big fan of the olive oil I brought from Greece (from kalamata olives), but it is not ideal for cooking. For about a week now, I have a new favorite and believe me: once you start cooking with this, you won't want to do it any other way.

With avocado oil. WHUT? Yes, it works really well. I used the Healthy Oil from Soilmates, made from ugly avocados. Now I generally don't find avocados very attractive, but even there is indeed a distinction. Twenty percent (!) of the entire avocado crop is thrown away because the avocados do not meet the requirements of the supermarkets. Such a waste, because there is absolutely nothing wrong with the taste.

Solution: make oil from it. This oil has all the healthy benefits of avocado, and another big advantage: you can cook with it up to 270 degrees. In other words, it can get incredibly hot and no other oil can handle that. And do you think that an oil really can't make that much difference in cooking? Really, just try this and you'll see.