Before I dive into a brief bragging session, let me remind you that my favorite season is fall. And I’m aware that many of you are currently looking at multi-colored leaves, feeling a crisp chill in the air, and wearing things like: boots and sweaters. And indeed: I am envious. If I could transport myself to some fall wonderland every September-through-November, I would do it in a heartbeat. So count your blessings.
With all of that said: I live on a tropical island in the middle of the Pacific ocean. (we’re way out there–have you ever really looked at Hawaii on a world map?) It is 80 degrees outside, and we just came in from the beach. Again. Some of you have reported to be jealous of that, and I get it. Hawaii is pretty special in many ways.
But the real reason you should be jealous of me right now? It’s not about the beach or the 80 degree weather. It’s not even about the daily rainbows, or the nightly maitais (haha, doesn’t happen.)
It’s our avocados. That’s right. Our avocado tree is doing its best to help me forget allofthefallthings right now by offering me these: big, beautiful, buttery avocados.
Our avocado trees were here when we moved into this house 6 years ago, and each year the crop gets a little better than the year before. I’m pretty sure the avocados get tastier, too.
We’ve been making guacamole, and putting avocado on our salads. We blend them in smoothies and top our tacos with them. But my latest favorite way to enjoy them? On toast. And honestly: it’s rather addicting.
Of course I didn’t invent avocado toast, but I would like to say I have mastered the art. Or at least I’ve found eight or ten new ways to enjoy it. And, since it is my personal/blog policy to share the real stuff that my family is eating with all of you…here I am.
So find yourselves some good avocados, and when they are just tender (not mushy, eww!) cut them in half…
Lightly butter toast of your choice (or drizzle with olive oil.)
Then slice cube, or mash your avocado. (If your avocado is on the soft side, then mashing can definitely redeem the mushy-factor.)
Then top with any variety from the following list.*
*always a bit of salt and pepper.
— a few dashes of hot sauce. (Seriously, this is all you need.)
— a bit of parmesan cheese and hot pepper flakes. yum!
— scrambled eggs with some cheese folded in, then the avocado on top. Hello breakfast!
— just melted cheese and avocado.
— diced tomato, fresh cilantro, and hemp seeds (optional, but delicious!)
— simple avocado with a squeeze of fresh lime (total win!)
— fresh garlic, (rub it on the toast first) then top with avocado, sliced or mashed.
— sliced cucumbers, avocado, and chopped dill. (I love dill!)
— cream cheese and avocado (why not?)
— tuna fish (either make your favorite tuna salad or just use tuna from the can, drained) with avocado.
Got more ideas? Add to my list in comments!
Here’s a few shots of our recent creations…
So here’s to fall, (or spring if you’re on the other side of the globe)…to apples or pumpkins or bananas or avocados…and most importantly to enjoying life the best you can, wherever you may find yourself!
Monica and family
PS Josiah snapped that ^^ photo of our home on a recent starry night.
PPS I always appreciate when you pin and share with your friends on social media. (and in real life.) XO