Lessons from avocado toast.
We love avocado toast.
For the past few years, we have loved avocado toast at our house.
There are lots of different ways to make it. Some people add a fried egg on top. Some people like tomatoes. Others like to add onions, seeds, nuts, mushrooms, mayo, or cheese…or Sriracha sauce! All that sounds yummy, but that’s not how we make it.
A few years ago, we were dining at a favorite diner in the Los Angeles area, having our daily avocado toast for breakfast, and we finally had the bright idea to ask for their recipe. Surprisingly, they shared it without hesitation! And the rest is history. We have been using their recipe for the past few years. (See the recipe at the end of the post.) I say “we,” but just recently, I realized I have been the one making it. No one else in my house makes it. I do. My 18-year-old daughter eats it, but I make it.
I came to that realization when I walked into the kitchen one afternoon last week and found a mangled lemon on a plate. There were smears of avocado on a towel, and in the sink, I saw the remains of the avocado toast she had made for herself and some friends. I laughed, because it was at that moment that I realized I needed to teach her how to get juice from a lemon without mangling it.
So the next day, I asked her to come down and have some avocado toast with me, and when she got to the kitchen, I showed her how to juice a lemon. I showed her how to roll it on the cutting board to soften it, so it will release the juice more easily. And then I showed her where to cut it (or poke it with a skewer/ice pick) on the non-stem end to get the juice easily without the seeds. She thought I was a genius. I’m not. My mother had to show me how to do it years ago.
Fortunately, she knew how to do the rest of it. She knows how to cut an avocado, mash it, and spread it on the toasted sourdough bread (our bread of choice). She knows how to drizzle the olive oil and spread it evenly. She knows to use the coarse salt and add red pepper flakes (or crushed red pepper) to the top of the mashed avocado. She even knows not to touch her eyes after handling the red pepper flakes. And then…the lemon juice…the seedless lemon juice from a not-mangled lemon…she knows the perfect amount to add to enhance the flavor of her favorite avocado toast.
It was a bonding experience, for sure. It’s the little things like that she will remember forever. The next time she needs to get the juice from a lemon, she will remember exactly how to do it without mangling the lemon. And one day, when she has to show someone else how to do it, she will remember that I showed her how to do it. She will pay it forward…a lesson passed on.
But it has me wondering what other lessons I have forgotten to teach her along the way. She leaves for college in August. She’ll definitely need to know how to juice a lemon, but there are so many other things she needs to know, and I just pray I have remembered most of them. Thinking about it has been driving me crazy, so I’m actually compiling a list of little things I know I need to teach her and wisdom I need to impart on her before she leaves.
I’ll be sharing that list soon, but for now, I’ll just enjoy another serving of avocado toast.
***RECIPE FOR AVOCADO TOAST***
Ingredients: two freshly toasted sourdough bread slices, one avocado, olive oil, coarse salt, red pepper flakes (or crushed red pepper), one lemon or lemon juice.
Cut and mash the avocado before spreading it on the toasted sourdough bread. Drizzle with olive oil and spread the olive oil evenly. Sprinkle with coarse salt and red pepper flakes (or crushed red pepper) to taste. Drizzle lemon juice to taste. Enjoy!