May 11, 2006
Creature of Habit
In many ways, I am a creature of habit. In other ways, since those habits do shift with a certain, shall we say, regularity, perhaps I could be better called a creature of jags. Sometimes I manage to have more than one jag going at any particular time, but that's another story for another time - perhaps one where we are discussing time management, for example
One of my most consistant habits is toast for weekday breakfasts. What I choose to put on my toast, however, is completely subject to the jag of the moment - in this case, avocado. As you can see, I am a fan of the avocado. Since avocados can ripen quite quickly when it is most inconvenient to make a big batch of guacamole, this leads to the occasional need to use them up promptly.
I have discovered that a cut avocado lasts quite well in the fridge if I have carefully flattened a piece of plastic wrap in full-contact with the cut flesh. This means that I can get away with using only a quarter-avocado on my toast, as it will happily keep for a few days.
Avocados are full of good things, but they are fairly rich, so I like to keep my intake somewhat discreet. At this time, a quarter-avocado sliced onto rye toast, sprinkled with a little fleur de sel or Brittany grey sea salt, a grinding of fresh pepper, and breakfast is ready. Even with my compressed morning schedule, I can manage that much. So, for the moment, I'm all about the avocados. When tomato season hits, though, tomato-toast will again reign supreme in breakfastland.