I know, the title of this sounds more like a weird album name than a post, but it’s the best way to describe the last 30 days of my life. Avocado season kicked off about 1 month ago and I’m pretty sure I’ve consumed well beyond my yearly allotment in that time.
I blame it on the fact that I’ve spent a good deal of the last month with Gaby — the self-proclaimed avocado queen — but, let’s be real, it’s not her fault. She didn’t convince me to make an avocado version of Green Goddess Dressing. She wasn’t there when I stuffed these Griddled Chipotle Chicken Tacos with tons of avocado. And she wasn’t the reason I had guac every two seconds during my weekend getaway to Cabo.
Though my jeans are now a bit tighter than I’d like, in that 30 day span, I’ve met a slew of amazing people who have quickly become friends. Also, I’ve had a tendency to wear a hat way more than normal — it began out of necessity to block sun in Mexico, then a joke as we wore child-sized hats at my sister’s birthday celebration, and finally became a full blown tradition at last weekend’s Big Traveling Potluck.
I’m not sure there’s any correlation between tiny hats, avocados, and friendship but that math has worked wonderfully for me. When I haven’t been out and about, I’ve been refueling with lots of Power Greens Smoothies and quite a few of these avocado toasts.
Avocado toast certainly isn’t anything new and there are as many versions as there are avocado varieties. But that doesn’t mean it gets any less delicious each time you make it. I like texture of crisp toast with mashed avocados, spicy greens, and perfectly soft boiled eggs, but make it your own and mix it up as you please.
And, if you really want to do it right, be sure to sport the tiniest hat you can find, that’s preferably in the shape of a sombrero.