is when it is time for toast.
/ sourdough beneath salty, limey avo cream / itty, red specks of aleppo / yellow curls of lemon zest / taupe hemp heart discs / green onion rings / golden pools of olive oil /
Mountains are mountains. Rivers are rivers. You’ll climb if you have to, and you’ll wade if you have to, and you’ll melt through the wave when it comes.
One Year: Cacio e Pepe Frico Grilled Cheese
Two Years: Hasselback Potatoes with Dill Sour Cream
Three Years: Chickpea Salad Sandwiches
Four Years: Thai Red Curry with Coconut Rice
Five Years: Yukon Gold Oven Fries
‘It’s Been A Week’ Avo Toast
3 ripe Hass Avocados, peeled and pitted
1/4 cup lime juice
sea salt and freshly ground black pepper, to taste
To serve: toasted sourdough bread, aleppo pepper, lemon zest, hemp hearts, scallions, olive oil
In a bowl, mash the avocado with lime juice, sea salt, and pepper until smooth with chunks. Taste test and adjust to desired flavor. Scoop onto sourdough bread, spreading to the edges. Sprinkle with aleppo pepper, lemon zest, hemp hearts, and scallions. Drizzle with olive oil. Serve.