Avocado Toast

“I love things that are indescribable, like the taste of an avocado or the smell of a gardenia.”
— Barbra Streisand

Avocado

It's officially summer.  And to top it off the weather must have heard the news as well because it finally turned into sunshine today.  Honestly I wasn't sure if it was going to happen.  I'm glad. It means good things all around.  Good vibes, healthy feelings, picnics, summer concerts, bathing suits, swimming, and maybe if you're like me library visits for summer reads.

 When I was a kid I lived between the pool and the library.  The summer reading program was more than an encouragement it was my earnings for the summer.  Two panes of glass stood between myself and the prizes that I would earn for reading 10 books.  Everything from free pizza and ice cream coupons, to new books, pencils, notebooks,etc.  The cache they had tucked away  inside the sliding doors of prizes was enormous for a 10 year old.  I don't know how they got the prizes?

Donations?

Freebies?

 All I know was it became my lifelong summer goal to win everything. {I'm not competitive, I promise.😉}

It's funny, it was a challenge for most kids to earn one prize.

Not me.

 Read 10 books and get a prize?  More like read 100 books and get 10 prizes. {Okay maybe I compete a little.🤣}

I was there every week sometimes twice a week collecting prizes.

 I knew the librarians personally and they never questioned my honesty of reading the books.  You had to fill out a slip with the title and authors of all of the books and then you would pick your prize.  It was so simple.  I confess I was and still  a readaholic. I may have to start the 12 step program soon for book nerds.

I am sure that for others, getting through 10 books took them all summer, but for me it was like someone was sitting around giving me free money.  Maybe that's why I like writing now?

 Reading and writing go hand in hand.

 I don't get free pizza now, but wouldn't that be nice?

 Instead I have learned to share. Share my recipes, my ideas, my dreams, my world.

Once a reader always a reader no matter if you like paperbacks, electronic, audio, or whatever form you choose reading opens worlds.

 Cookbooks are included in this list  and they are what helped me learn the odds and ends of cooking.  

Yeah,  there is youtube and all kinds of videos on how to do everything in the kitchen and don't get me wrong, I use them. Alot. You can't be a food blogger and not use them.

 I watch videos, but I still always go back to books.  I'm sure it's age related and what I grew up with but libraries and books will always hold wonderful memories for me. How about you?

I hope wherever you are you have a chance to visit a library this summer.  Maybe it will have to be a virtual library but either way books can open your world.

 After all Avocado Toasts probably became popular from some guy with his thick glasses and cup of coffee wanting to eat breakfast  simply and slowly all while reading his favorite novel that started with I once had a farm in Africa...

 I don't really know, but it might be the start of a great story don't you think?  I'll let you know when the book comes out...😉😉.

 Until then eat Avocado Toast🥑, drink coffee☕️ and Read a book in the sunshine, cause it's summer, and it's a good idea.

Ingredients

  • 1 Slice Bread
  • 1/2 Avocado
  • 1 egg
  • Pinch of cumin seeds
  • Pinch of nigella seeds*
  • PInch of Garlic Powder
  • Crushed pepper(optional for a little kick)
  • Butter
  • Maldon Sea Salt Flakes

Instructions

Step 1

Heat a small pot of water in order to poach egg.  You can add a little  white vinegar to the water to make the poaching easier if you prefer. Crack an egg into a separate dish and once water temperature reaches 110 degrees or starts to bubble slightly then stir water around into a small whirlpool and in center of whirlpool slide egg from dish into pot.  Allow to cook for 3 minutes and then remove with a slotted spoon.

Step 2

While egg is cooking toast bread and then when done butter and add pinch of garlic powder on top of butter.  Cut avocado in half ,save avocado pit in other half do not remove, slice Avocado and remove from skin this is easily done with a spoon.

Step 3

Place egg on Toast and avocado slices surrounding.  Top Avocado and Egg with Salt, Cumin seeds, Nigella seeds and optional crushed pepper.

Eat and enjoy...with a good book and a great cup of coffee.

TIPS

  • Nigella Seeds (aka black caraway) tastes like a combination of onion, black pepper and oregano (purchase above) You will love it!
  • Always Store Avocado leftover halves with the pit inside to keep longer
  • How to tell if an avocado is ripe:
  • Ripen avocados: Place in a paper bag and let sit on counter for 2- 5 days, to ripen even faster add an apple or a kiwi or two which gives off a gas that helps ripen
  • The egg poaching set from OXO works like magic, if you want a little extra help.

 

 

 

Blood Orange Vinaigrette

“A man ought to carry himself in the world as an orange tree would if it could walk up and down in the garden, swinging perfume from every little censer it holds up in the air.”
— Henry Ward Beecher

Blood Orange Vinaigrette

Solitude sometimes feel like healing to me. It's in that moment I can look around and see, truly see what is around me or feel the calm set in.  Do you need that time?  I know I do.

 There is so much noise and stimulation around us everyday.  Sometimes I need silence and other times I need that acoustic guitar with the musical lyrics of someone's voice rasping words into my ears. I stopped listening to words so many years ago.

  I had this recently at the park.  I put the headphones in and walked along the water. Is that what makes headphones so amazing? The control of the noise or lack of noise around us?  I'm not sure,  but I think so. Whatever the reason my mind was where I wanted it.

I watched:

  • the sky change color three maybe four times in less than an hour
  • the dog chasing the ball head straight into the water with an unfounded trust in his owner
  • the kite flyers waiting for that just right moment of wind to whip their stream of colors into the air. 

 Do you ever have these moments? Do you love them?

Magnuson Park Seattle

 

 No one  stops your thought process and you write or dream or focus in your head.  You don't make a list of things you need to do,or stop and worry but rather you admire and smile about what is around you.

I love these moments.  I often write to you dear reader during this time.  I tell you about my day, my life, why I love something or  even why I don't.  

Sometimes I forget what I wanted to tell you but that's okay if those thoughts but are gone, or fleeting, I don't mind, because they were my thoughts,  and they let me be alone.

Days and times like that that make me realize why I create food to share.

 It's funny this sharing thing...  don't your think? it seems like most days I want to share but then again those moments of solitude they just can't be shared.

 They need me.

I need them.  

We need each other.

 You know what I mean? 

 It's not loneliness that's different, that's sadness.

This is  time well spent  making me, a better me. It's the "why" in why I want to share later.

 It makes me hungry for life, if I can get away with saying that on a food blog. 😂

 I hope you get to have these times and if you don't I hope you make them for yourself soon.

 My food stems from these places.  My food confidence in the kitchen is built starting with theses moments and branch out from there like long stems on a willow tree.  

 My first attempt to be kitchen confident started with salad dressings.  I remember hearing something about "you know you're a real cook when... you don't have pre-made salad dressings in your refrigerator."   Hmm, a good goal to strive after, I decided. 

Blood Orange Vinaigrette Ingredients

It's been years now since I purchased salad dressing and it boosts my confidence even now to think I can pull out just a few things and make a nice simple vinaigrette or a yummy ranch dressing without the need for a trip to grocery land.

In fact I can't even tell you where to find the dressings in the grocery store anymore, because I stopped looking for them. That's progress. 

 It takes time in the kitchen to feel comfortable.

I liken it to getting to know your neighborhood after your first move into your home.  The area is new, you're unsure about where to go to get your haircut, who does the best dry cleaning, where to buy that quick cup of coffee in the morning or that slow Sunday cup o' joe.

Your comfort zone comes in time.  You ask others,

you try a few places,

you find your niche, you get to be a regular

and suddenly, you find yourself offering advice to someone else on where to go.

 Yeah, that's what it's like being kitchen confident.  You will get there I promise,  give yourself time.

  •  Let yourself have that solitude.
  •  Allow yourself a few mistakes on making that vinaigrette.
  • Make it for your before you share so you know that you love it.  

And if you still feel in doubt, Stop. Take a breath, and think 3  to 1 . 

3 oil  (TBSP)

to

1 vinegar (TBSP)

See it's as easy as 3...to....1.

I knew you could do it.  I love that about you, my confident kitchen friend. 

Happy Cooking!😊

Fresh Blood Orange Juice

Ingredients:

1/4 cup blood orange juice (2 oranges depending on size)(fresh squeezed)

1/4 cup  lemon juice (fresh squeezed if possible)

1/4 cup champagne vinegar

1 TBSP dijon mustard

1 TBSP honey or maple syrup

1 clove of garlic pressed or grated

blood orange zest 

1 1/2 cups olive oil

Salt and pepper to taste

Instructions:

Step 1

Squeeze oranges into jar or using juicer, juice oranges.  Next juice lemons.  I like to do them separately so that I have fresh squeezed juice to mix and match or drink as I like for later.

Step 2

In a mason jar or other jar with lid to  shake:  mix vinegar, and juices, mustard, honey, garlic and zest. With a tight lid, shake jar until blended.  

Step 3 

Remove lid and add olive oil to shaken ingredients.  Next with Lid on tightly shake all ingredients together until mixed.  Remove lid and taste.  Add salt and pepper to enhance flavor based on taste.  

Step 4

Before serving make sure ingredients are mixed in jar then add how much you prefer to salad of your choice. Start with a small amount as you can always add more.  I love it with thinly sliced raw root vegetables.  

Blood orange vinaigrette with shaved raw root vegetable salad

Tips

  • When juicing citrus fruits remove the rind and most of the white pith otherwise your juice will have a bitter aftertaste
  • Using a microplane grater for garlic will allow you to have a freshly grated garlic without all of the chopped chunks in the dressing.  Also it is great for zesting the citrus.
  • You can also make this dressing in a bowl and add the olive oil very slowly while whisking to have an emulsion that will stay in the jar and not need to be shaken.  But for me dressings are fine if they need a little shake 😉
  • Shaved root vegetables such as rutabagas, golden beets, and radishes make a delicious accompaniment to this vinaigrette

Do you want to see a blog post on the shaved raw root vegetable salad? Let me know in the comments below.

Thanks!