I made avocado toast and so can you
This was a moment where I realised supermarket tomatoes are sent by the tomato god—Italian Jesus?—to merely mock us. Even the ‘truss’ tomatoes, with their little green headgear. They may look the look, but they don’t taste the taste.
Today’s breakfast was simple. And meant to be delicious.
Toasted seedy bread. The more seeds the better, until you reach the stage where you’re simply pouring seeds into your toaster, of course. Add some butter, once toasted. Spread the first affordable avocado you can find. The riper the better. Premature avocado does weird things to my tongue. Hass avocados are the best. Those shepherd avocados are mean fellows. I like gouging it out and then smooshing it into the toast. Then slice some tomatos—judas supermarket tomatoes, purchased for 30 peices of silvers—and put on top. The usual salt and pepper. Then a few peices of lovely pickled jalapeños. Then some sort of acid: lemon juice in today’s case, but normally some balsamic, or some leftover vinaigrette.
Then eat. In my case, feel abject disappointment. The sound of a trombone mercilessly mocking. Nelson going Ha Ha. Mediate briefly on the need for quality stuff. And scene.
I think this recipe was once Jill Dupleix’s.
