Last night we went to a great party and a jazz concert.  Jim belongs to a coffee group that has been together for over 30 years.  One of the men and his wife were celebrating their 66 wedding anniversary.  They live in a premier assisted living as his memory is not what it used to be.  They invited the men and significant others to join them for appetizers and then a jazz concert.  When you have been married for 66 years, the party starts at 3:00 PM. The display of appetizers was outstanding.  The jazz band played for 2 hours.  They were really good.  We had a great time.  After the event we went to Dalts.  It is an inexpensive restaurants near our house for a dinner.  Dan, who belongs to the coffee group and our dance club, joined us.  His tales of his Irish ancestry and their connection to Nashville, were very entertaining.  

Today was a long day at the opera.  I am now VP of Membership.  So I met with the new president to inform her of what I feel is a target group and some changes that need to be made to attract more members.  After I came home and started to form my committee.  

Tonight was a planned dinner.  It is from Fine Cooking; an article on Avocados.  We really liked it.  They say great on a hot summer night as a main course.  They also say you could grille shrimp or scallops and add to it.  We did not and thought it was a great dinner after a swim.  

Ingredients:

1/2 C EVOO

1/4 C fresh lime juice (2 limes)

1/4 C mirin

4 t minced fresh Thai bird chile

Kosher salt

8 oz. rice noodles

2 firm-ripe Has avocados, diced

1 ripe mango, peeled, pitted, and diced (I used frozen)

2 T chopped fresh basil

1/3 C salted dry-roasted peanuts, chopped

1 lime, cut in wedges for serving

4t sesame oil

Directions:

1. In a small bowl, whisk the EVOO, lime juice, mirin, sesame oil, chile, and 1 t salt.  (I then added the whole amount to a mini-food processor.)
2. Prepare the noodles according to package directions, drain, and rinse with cold water.  (In case your noodles are like mine, no directions.  Let water run until it is hot.  Place noodles in a large bowl and soak for 10 minutes.  I put them in a pan and placed on the stove on low to make sure the temperature did not lower.  Perfect)
3. In a medium bowl, gently toss the avocados, mango, and basil with enough of the vinaigrette to coat lightly.
4. In a large bowl, toss the noodles with enough of the remaining vinaigrette to moisten well.
5. Serve the noodles topped with the avocado mixture, peanuts and basil. 
6. pass the lime wedges and any remaining vinaigrette at the table.  

Jim and I both enjoyed this meal.  Surprising as it is a meatless meal for him.  It is very good.  I have to bring a salad with a protein for the August meeting of the Guild.  We have a lunch after.  I think I will triple this and bring it.