an avocado love affair

we spent the morning looking for glass on the shore. cool october wind ripped across our jeans and the sea grass was high. fort bragg, california. halfway through our once-in-a-lifetime trip down the west coast. we'd heard of the wonders of glass beach. planned on a morning by the ocean, looking into nature's mirror, the ruby of the sunrise bouncing off the clear reflection. 

but it was cloudy that friday. and we slept in. so we had to get on down the highway. we took a quick picture of the beach and headed toward mendocino.

the sleepy town on the coast was breathtaking. as our little rental pulled into the side streets, i took it all in. the art shops. the cafes. the locale, walking around in flip flops, ripped denim and well-loved cowboy hats.

we got a seat on the balcony patio at one of the only open restaurants. our waitress had auburn hair and a sweet, singsong voice. i had to squint across the table to see robert, the golden sun shooting down on my eyes and back. the man eating alone behind us started rubbing butter on his arms. that was the one part of this experience that did not make complete sense.

then my veggie breakfast casserole came out. it included the usual suspects. green and red bell peppers. little sweet corn kernels. soft, stewed tomatoes.

then, all of a sudden, there it was. woven beautifully between the eggs. soft without smushy. creamy and buttery. avocado.

i'd had one before, but never like this. maybe it was california. maybe it was the morning, so different from how i spend my usual mornings. maybe it was the knowledge that only hollywood stood between us and home.

since then, i've discovered a new love for avocados, so my heart leaped when i found this recipe. i made it last night for robert, and i swear it made the whole day better.

bacon avocado cheddar melts

from pillsbury

ingredients

5 refrigerated biscuits

5 tablespoons creamy caesar dressing

5 tablespoons shredded cheddar cheese

2 small avocados, pitted and peeled (or pre-made guacamole)

2 medium tomatoes, sliced

bacon bits

1

heat oven to 375 degrees.

bake biscuits as directed.

place on cooling rack. cool five minutes.

set oven to broil.

2

split each biscuit, and place on cookie sheet.

brush each side with dressing.

sprinkle with cheese.

broil with tops 4-6 inches from heat until cheese melts (about 1 minute)

3

mash avocado to desired consistency.

spoon avocado over cheese.

top with tomato slices.

sprinkle with bacon bits.

 

 

the perfect little bite-sized dose of avocado, with a little bacon surprise. warning: this recipe makes 10 open faced sandwiches. you'll want to eat them all {we did}.