Another side effect of drooling over Tasha's blog was that I remembered how much I love avocado. We bought a few and promptly ate them. Chip had them on Wednesday's salad and today's sandwich, while I had them on a salad and spread on toast with some sea salt and black pepper. YUM! The toast idea is also Tasha's; it had never occurred to me to try that until I saw a picture of one of her delicious breakfasts. In any event, I made Chip one of his favorite sandwiches today: avocado. It's really versatile and works well with whatever we've got in the fridge. It's like a little taste of one of our favorite lunch places in California, Erik's Deli Cafe. The Del Monte Special was pretty much the only sandwich we could eat there, but that's OK with us...it's delicious!
Sandwich on organic whole wheat bread with organic avocado, Roma tomato from our garden, organic carrots, locally-made salsa, and CSA kale, banana, organic Sultana golden raisins, organic dried cranberries, organic raw cashews, homemade vegan chili, and a CSA Northern Spy apple.