Avocado Toast
I really thought I had turned over a new leaf with this here blog…I had three, count ‘em, three consecutive posts in less than as many weeks, which was quite a feat (for me). And then…and then. Then I didn’t post. And now it’s been 10 days, and I know it’s not as bad as 3 weeks, which has been the average span between posts in the past, but it’s not exactly the regular pattern I was hoping I’d started. Anyway…there’s always tomorrow. (Or today, as the case may be.) I’m trying for regularity. Fingers crossed.
Earlier this summer, Jason and I were on an avocado kick, where we’d eat at least one a day. Calorie-wise, it’s not the best idea to consume so many of these little green orbs, which are, in essence, all fat. But we were comforted by the fact that it’s heart-healthy fat, which somehow seemed to excuse the actual fat grams. I digress. I have always loved avocados, with their silky texture and their barely there flavor. I used to say, when I was little, that they tasted like water, which I now realize makes zero sense. I’ll eat them any way I can get them, and sometimes they’re brilliant with just a squeeze of lemon and a bit (or a lot) of salt on top of a saltine cracker.
Or, on toast. One day, I found myself craving this simplest form of avocado consumption, but I was lemon-less. So I reached for the closest acidic thing my pantry could offer, which happened to be rice vinegar. So then I sprinkled it with soy sauce, because—let’s be honest—those two Asian condiments sing a bit louder when put together. And the whole thing was delicious. So, this isn’t exactly a recipe, but more of an encouragement… go get a ripe Hass avocado (no offense to my sweet Sunshine State, but the avocados that grow here are not so good), smoosh it on some toast (the crustier the better) and then sauce it with some rice vinegar and soy sauce (organic tamari if you have it). A few drops of sambal olek or sriracha definitely don’t hurt. Chow. Enjoy. Try to keep it to one avocado, for your girlish figure’s sake.
