I feel like I should begin this with a disclaimer: This is not really a recipe. I had an idea for these delicious rice bowls filled with tempeh, beans, arugula and all sorts of other goodies, but then the week happened and I found myself on Sunday morning with nothing in the fridge except avocados and bread rising on the counter. I fretted, I grocery shopped, I thought about how to stretch the light out as far as possible – and then I made bread, mashed some avocados and decided well heck, if this isn’t good enough, I don’t know what is.
That is the long and short of it. Really though, I am learning the limitations of my time (and money) and the importance of moments. I just finished reading Orlando by Virginia Woolf and the main character lives for almost 300 hundred years. Not that I want that (or that that is the only thing I got out of the book) but you would sure have a lot of time to get everything done.
Back to the idea of moments – I think it is so important to give yourself time. To let yourself listen to that song, read that book, gaze aimlessly out that window, even to do nothing for a whole morning besides cuddle and plan to get a cat (we might get a cat! we are looking at Donut and Gri-Cheese). I need to be better at giving myself time and letting go of perfection and scheduling. I’ve been posting here in this space for about 4 months and I have tried hard to keep this schedule up – one new post every Monday morning. I am starting to realize what with school, deadlines, and food budgets I don’t know how feasible it is going to be to uphold. And that is okay (or at least I am trying to convince myself that it is).
The thing is, I really love brainstorming, testing, making, styling, and photographing! It is not an inherently stressful process for me, but rather something that gives me time away from everything else, something that I love and is just for me (and you folks!). It is important to me to keep it this way. So, what I am saying is that I am still going to try my best to do weekly posts, but some weeks that may not be possible. Some weeks you may just get bread and smashed avocados – nourishing, simple, and delicious. What more can we ask for?
Smashed Avocado On Toast
Makes 1 loaf of bread + enough avocado spread for 2 people
Smashed Avocado On ToastPrint Recipe
- bread recipe – I used 2 cups of unbleached all-purpose flour and 1 cup of whole wheat flour
- 1 ripe avocado
- Juice from half a lemon
- salt and pepper to taste
Make the bread.
Mash the avocado, lemon, salt, and pepper.
Enjoy the avocado on fresh bread with some tea, your favorite song, and your favorite person/people 🙂
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Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!