Today’s Breakfast
05-Mar-2006
The avocados have been really beautiful lately. Which means I’ve been buying tons of them. I can think of a million ways to use them but mostly the simplest ways are the best. This is a little idea that is good for breakfast, lunch, dinner or anytime in between – it can be a great cocktail snack, too!
This is simply slices of a good bread, ripe avocado mashed on top and then slices of tomato. Now, the tomato at this time of year is not so good, but I’ve found one on-vine variety that is pretty decent. And I find by adding some good chunky salt or a couple of twists of black pepper I get the essence of tomato if not the perfect sun-ripened version. Right now, on a blustery March morning, that’s enough to hold me until summer!
Culinary Fool 
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