On Friday, my husband drove himself to the ER and was admitted to the hospital for acute pancreatitis. That night, he was moved to Critical Care due to tachycardia. His gallbladder was removed Monday morning, and he finally came home yesterday, where he is firmly parked on the couch. The last few days have been very stressful, needless to say, and I’ve been coping by cooking.
So far, I’ve made:
-homemade chicken nuggets
-hamburger patties for the freezer
-browned ground beef for the freezer
And because I don’t feel like talking about the pancreatitis/gallbladder/stress level thing anymore, I am here to share with you how to make avocado bread.
Now, this is one of those recipes that’s so ridiculously simple I feel almost embarrassed sharing it, but the truth is, it’s food that never occurred to me until someone shared it with me and it’s SO GOOD and SO SIMPLE that you need to know how to do it. Also, I made this after I had already gotten the potato soup started but didn’t want leftover spaghetti for lunch.
Yummy crusty bread
Olive oil (not pictured because I forgot)
Slice bread into inch thick slices and drizzle with olive oil.
Curse your avocado slicing skills.
Place slightly mangled avocado slices on top on bread.
Sprinkle parmesan cheese, lemon juice, and sea salt on top of avocado.
Now, you have a choice. Either a) stick bread into toaster oven and toast on “light,” or b) stick bread into oven on 350 degrees for about 6 minutes. Regardless, put bread into some sort of toasting appliance and do not remove it until bread is crunchy to your taste on the edges.
Place tasty toasted bread on plate and OM NOM NOM.
Now, let’s see, I might go make some peanut rice krispy treats. Or maybe homemade pizza…