Now that I have finally moved into and settled down in my new house, my thoughts have turned towards my holidays. I’m escaping to California on Friday for two weeks and my notebooks are full of restaurants and cocktail joints to visit when I arrive. I’m longing to return to San Francisco, drink local beer and gin, potter around the stalls of the farmer’s market at the ferry building, mooch around bookshops (particularly Omnivore) and eat pizza at Za. Then we will be heading northwards along the coast before several days in the wine producing valleys of Napa and Sonoma.
Today’s recipe is inspired by the longing I have had to get back to California. Ever since I can remember I have loved avocados. Once I realised that they grow on trees in California I began spinning complicated day dreams involving living there and having an avocado tree in my back garden. Avocados straight from the tree to my breakfast plate, it sounds like heaven. Until I realise my dream I’ve resigned myself to the avocado lottery of the supermarket. Even from the shop rather than the garden, mashed with lemon, chilli, salt and pepper and spread on toast (or fresh Cobs bakery white rolls) they make a delicious and ridiculously easy breakfast. Wonderfully, I have now got The Husband addicted to this breakfast of the gods and he has taken over making it. As I sit in the sunny back garden and have my breakfast delivered to me, I realise how good life can be. But it will be even better once I get to San Francisco.
recipe (serves two)
1 ripe avocado
lemon juice, salt, pepper and chilli flakes to taste.
2 rolls or 2 large slices of toast
Mash the avocado and season as desired. Spread onto toast or fresh bread. Serve with freshly brewed coffee, sit outside in the sunshine and enjoy.