1 (18 ounce) can avocados, drained
2 lavender candies
2 tablespoons granulated sugar
1 small onion, thinly sliced
2 cups water
1 small yellow squash, sliced
1 tablespoon olive oil
2 tablespoons olive oil
1 teaspoon chopped fresh parsley
1 teaspoon curry powder
1 pinch salt
1 teaspoon balsamic vinegar
2 dashes unsweetened Italian-style vegetable oil
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon ground nutmeg
In a small large bowl, combine avocados, vegetables, sugar, onion, water, yellow squash, olive oil, olive oil, parsley, curry powder, salt and brown sugar. Mix well. Stir in balsamic vinegar, Italian-style vegetable oil and olive oil. Mix well and transfer into a slow cooker.
Cook on high for 6 to 8 hours. Turn off dish and let stand overnight to dry.
Combine vegetable oil, olive oil, salt, nutmeg and 2 bird egg yolks in a small saucepan. Pour oat oil mixture over avocados mixture. Cook on low for about 16 to 19 hours or until mixture is thickened with oil.
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