Toast and a Summer Break

It's finally cooled off in Berlin, which means that we can sleep under thin coverlets at night again, that big puffy clouds float past my little office under the eaves at a rather brisk clip, that I can enjoy hot tea in the mornings once more, and that I don't have to drink an icy glass of milk for dinner but can actually cook a pot of spaghetti, with sauce. Two burners, going at once! That's rather nice. Our tomato plants on the balcony are finally bursting with little red fruits. At first I could just pluck one or two off and rub them against my pant leg before popping them in my mouth, but now there are handfuls going in salad bowls. It's intoxicating - though I swear I'll never live in a house, I often find myself dreaming of vegetable gardens these days.

Another thing I'm obsessed with lately is the "Cooking From Every Angle" column on Food52. It is crammed with interesting little snippets and delicious ideas. I daresay it's my favorite thing about that site - every time I scroll through the column, I can hear my stomach growl. It makes me want to buy spices at a furious clip, replenish my cluttered utensil drawer with clever tools, stew fish in tomato sauce for a spaghetti dinner and freeze tiny berries in lemon-flavored ice cubes. But the thing it makes me want to do most is eat toast.

Not just any toast, mind you. But toast spread with mustard mayonnaise and topped with mashed avocado. It is my new lunch. It is what I think about when I go grocery shopping for boring things like plain yogurt and face cream. It is what I crave when I open the refrigerator door. It is all I'd like to eat right now.

There's barely a recipe. You mix together equal parts smooth Dijon mustard and mayonnaise and spread this on a piece of hot toast. (I like to toast toast until it's quite well-done and crunchy. What's the point of flabby toast?) Then you take half an avocado, scoop it into a bowl, sprinkle it with Maldon salt and a few drops of lemon juice and mash it with a fork until it's tamed but not entirely creamy. I rather like those bite-sized pieces of avocado to remind you of what you're actually eating.

This gorgeous green-yellow mash then is gently spread to the edges of your mustard-mayo spread toast. You can plop this on a plate and sit down at your table to eat it, or you can lean yourself against the kitchen counter with a hand cupped under the toast to catch crumbs as you eat. Whatever you do, don't plan on sharing the other half of the avocado with anyone. Halfway through one toast, you'll already be on to toasting the second piece. Then the avocado will be gone and you'll be licking savory mayonnaise off the corners of your lips and plotting just how many avocados you can eat in one week. As it turns out, quite a few.

If you tire of this delicious meal, though I don't see how you could, or if you're allergic to avocados or just rather interested in eating something slightly different every once in a while, this is another open-faced sandwich lunch I've taken to like a house on fire lately: spicy salmon mash on toast. Is that what I'm calling it? I guess it is. There: Spicy Salmon Mash on Toast. You take a can of wild salmon - preferably printed with some kind of logo attesting to its sustainability or inclusion in the Marine Stewardship program - and drain it, then flake the fish into a small bowl. Into this small bowl go equal amounts of mayonnaise and Sriracha sauce - I use somewhere between half a teaspoon and a teaspoon of each. Mash everything gently together with a fork, taking care not to entirely liquefy the salmon; you want some integrity left in each bite. Then, once again on very crispy toast, you pile the pink flakes as high as you'd like to go.

Important here is something cooling to offset the spicy salmon - I find three very thin cucumber slices to do just the trick. They are like mini air-conditioners for your palate and crunch ever so agreeably along with the rather velvety fish. Then there's the rough rasp of the toast and you've got a symphony of textures enlivening what you thought was going to be a delicate, little luncheon-for-one.

I thought this was strictly girl food, to be honest, only something to be eaten at home during the day on a break from work. But then I made it for lunch the other weekend, when there was nothing else in the house and it was too hot to think straight, and it turns out that men like this, too.

I got greedy at the market this week and even though we're leaving for Italy tomorrow, I came home loaded down with bags of local zucchini and sour cherries, mini-Roma tomatoes, sweet and juicy, and soft-skinned local apricots. And, most precious, four ears of sweet corn, an unusual sight in Berlin. Alright, unheard-of, really. I boiled two ears for lunch and ate the first one sprinkled with lemon juice and cayenne pepper, like an Indian friend of my father's once taught me how to do. The other I ate more prosaically with sweet butter and great flakes of salt.

It made me miss the Union Square farmer's market and those shimmering hot New York afternoons. Florid Manhattan sunsets and my friends. My Berlin corn was less plump and juicy than my beloved New Jersey corn. Faintly bitter and a little bit tough. Sort of like Berlin itself, I guess.

Then I stewed a pot of apricots, inspired by Rachel, and it made me think of my aunt's apricot tree in Italy and how much I can't wait to be there, which is good because it is high time, I think, high time that I take a break and unwind. I've had a few too many nervous nights lately, a little too much fear and loathing surrounding the writing of this book of mine.

So, to that end, friends, I'm going to be taking a little break from here. I hope you don't mind, but I need to unplug, as overused as that term may be, and get out of my head for a little bit. Focus on the beach and weeding rapacious baby acacia seedlings out of my mother's property, pray to the mighty fig tree that its fruit might ripen a month early, drink a bitter Italian cocktail at sunset in town while munching on a salty piece of rosemary pizza, and take walks before dinner with friends, my feet crunching over dry soil and wild mint.

I'll be back soon: if I'm brave, in September, and if I cave, before then. Either way, I'll return with delicious things to share. Until then, have yourselves a bunch of wonderful Augusts. Hold on to these days. Soak them up. Eat as much corn as you can, and fresh berries, and great big slices of watermelon. Go to the beach and stay too long. Take walks in flip flops at dusk. Photograph the way summer light falls on your living room wall. And remember what Longfellow once wrote: 

Then followed that beautiful season,
Called by the pious Acadian peasants the Summer of All-Saints!
Filled was the air with a dreamy and magical light; and the landscape
Lay as if new-created in all the freshness of childhood.
Peace seemed to reign upon earth, and the restless heart of the ocean
Was for a moment consoled.  All sounds were in harmony blended.
Voices of children at play, the crowing of cocks in the farm-yards,
Whir of wings in the drowsy air, and the cooing of pigeons,
All were subdued and low as the murmurs of love, and the great sun
Looked with the eye of love through the golden vapors around him;
While arrayed in its robes of russet and scarlet and yellow,
Bright with the sheen of the dew, each glittering tree of the forest
Flashed like the plane-tree the Persian adorned with mantles and jewels.

See you soon, folks.

Comments

[Maggie]

Oh, hope you have the loveliest vacation!

[Jennifer]

Your eloquence is astonishing. This depth of this post alone convinces me you need a vacation, you have exhausted yourself for us, and we thank you. Enjoy yourself, see you in September.

[shannalee]

We will miss you, but this was a nice send-off. Here's to beaches and fig trees and everything wonderful about this time of year!

[dervla]

we'll miss you but will be here waiting when you return. Wishing you lots of peaceful evenings, reflection, and inspiration...

[Sharmila]

Oh Luisa I will miss your writing so. However, it is better to admit you need a break and go take it than burn out. Your faithful fan will wait, of course. Wait to hear about all the wonderful new things you will tell us about when you get back.
Have a lovely time away!

[elizabeth]

Enjoy Italy and resting up!

Another fabulous way to eat toast and avocado is via Alton Brown's sherried sardine toasts which have been a savior in our house on many a hot night: http://www.foodnetwork.com/recipes/alton-brown/sherried-sardine-toast-recipe/index.html

[Michele]

I too love mashed avocado on toast, but instead of mayo & mustard I use homous. So easy and so delicious. And your salmon toast - we do the same thing with tuna! Funny how the simplest things can be the most satisfying...

I hope you have a lovely time away, and have the strength to stay unplugged. Unplugging is necessary. I will miss reading your wonderful writing, but look forward to your return. So here's a toast (not the bread kind) to Italian sunsets and the rainbow colours of all the lovely produce you will eat while there.

[Maddie]

Have a fantastic August! You'll be missed, of course, but I know too well that there's nothing like a quiet, prolonged break from glowing screens. And Italy seems like the perfect place to take such a break. :)

[Fiona]

Wishing you a productive time off. I love your blog and will miss it dearly and can't wait to read new posts that make me run to the grocery store with a rumbly tummy.

[Andrea]

Oh, how lovely. I hope that you have a wonderful month and come back recharged and happy and ready to tackle that book again.

And my version of the avocado on toast is just that: avocado on toast. No other accompaniments. And yes, I can eat quite a few in a week.

Happy summer, Luisa.

[Jill]

Enjoy your well deserved break! I'll be looking forward to your return (and looking forward to my own vacation). Buona vacanza!

[margie]

I don't know a better way to unwind than by going to Italy!

Growing up in Alaska, I find that I just can't do canned salmon - but I could definitely see the mayo/sriracha mixture mixed with a flaked, leftover pice of sautéed or grilled salmon.

And I can tell you from experience, when big, beautiful avocados are 4 or 5 for a dollar here, that there truly is no limit to their consumption.

Good luck, and bon voyage!

[Foodieinberlin]

Enjoy your summer break. Will miss your posts.

[Jen]

I'm sure you deserve the break even more than you know. I hope the spirit of the fig tree hear's your prayers and offers up some fruit a little early. Have a great time.

[The History Chef!]

Enjoy your vacation! You deserve it!

[Monica]

I love your posts! You have such an engaging writing style - that will be a great asset for your book. I will miss your posts, but I'll sustain myself on that roasted cherry tomato sauce you posted recently... it was amazing.

[Barbara]

Oh Luisa,
I almost stopped reading your post halfway through because it was excruciatingly beautiful and I wanted it to last longer. But I couldn't resist, I went back and drank it up to the last drop.
I am tipsy now.
t.h.a.n.k.y.o.u.

[Amanda at Enchanted Fig]

Have a beautiful time summering. Feed the belly; feed the soul.

[Christine]

Enjoy your trip and the break, you deserve it.

[Ranjani]

You are such a gifted writer, and I can't wait to read your book!

[Anita Neira]

funny, i had avocado toast for lunch yesterday! today i'm having chinese left-overs, but toast will still be there for dinner.

We'll miss you, but your vacation gives me time to try many of your recipes i haven't enjoyed yet.

Have fun!

[Ziu]

Have a fantastic holiday. We will miss you! ;-)

[Brettne]

Lovely. A toast to you! Thank you for this, have a wonderful time in Italy, and until September... xo

[kickpleat]

Have a great holiday and thank you for the reminder in simple pleasures. The toast looks awesome with both the avocado and the salmon and now I want to try eating corn on the cob with lemon and spice. How perfect.

[cj]

I am getting very worried. You are the fifth, that is correct, FIFTH food blogger who has decided to hang up her/his apron and keypad shortly after I found you. Please do not leave it too long, so I can get rid of this paranoia. And yes, have a lovely break.

[jess]

this was REALLY good. i just love the simplicity of the foods you presented... please keep it up! i'd love to hear more about easy no fuss meals, especially in the summer.

please come back with more, soon! :)

[Rose-Anne]

Now this, THIS was a poem of a post. I want to savor your words and eat all the food too. And oh, how I love it when you wax on about the things that inspire you! It gets me all fired up to do great things in the kitchen.

May you enjoy your vacation, lovely Luisa. You'll be missed, but we've got toast to keep us company while you are gone. Ciao!

[MikeH]

From one of your silent many, enjoy the rest of the summer, and thank you for all your creative musings and recipes. You will be missed.

[notyet100]

nice post

[Aline]

I envy you! I miss Italy. And my home of Austria. And my second home of Holland. So, a holiday would be nice.

For the food - one of my go-to breakfast/lunches has been bread (usually a wholegrain English muffin) with avocado, sriracha, a poached egg and some Maldon salt on top. If I am out of eggs from the farmers market I sometimes substitute with a fresh tomato or even cheese.
I eat avocado pretty much everyday in the summer.

[the lacquer spoon]

Thanks for the soothing lunch time! Love the avocado, aka forest butter on crispy toast. Sometimes, I like to add a pinch of wasabi past :)

[Rabbittrick]

I would let out a shriek of joy if I could, and I'm thoroughly confused, because suddenly here are all my favourite ingredients put together and it's mind-blowing. Oh! avocado, mustard & mayo; salmon, mayo and sriracha! Bliss is in the individual ingredients, but heaven, surely, is found in the mix.

[Mon Petit Chou]

Dear Luisa,

Have a wonderful trip! And I do hope you realize that you really can do no wrong in terms of this book. Your voice is your voice, and it is strong, and it is wise, and it expresses such life. If you can hear your voice in your writing, then you can do no wrong. As far as changing your entire life for your dreams? That's an entirely different anxiety to face... One which you seem to be doing with incredible courage and grace.

Thank you for sharing your thoughts on food and life with us.

s

[Shaheen {The Purple Foodie}]

Have a nice break, Luisa! :) Incidentally, I'm addicted to toast these days. I spread salted butter (salted butter is key) then toast in a cast iron pan and then spread it with Nutella. Bliss.

[rach]

You did it, hooray. What delicious words and food today.
Have a good holiday.

[elizabeth wheeler]

Have a wonderful break, i will miss your daily inspiration but wait in earnest for September to come by ... keep up the writing, it is eloquent, strong and thought-inducing! My summer in Berlin has been wonderful, we go back to Ireland on Tuesday - I look forward to your book to remind me of this wonderful city and its culinary riches!

[sarah]

Just wondering what markets do you go to in Berlin?

[Shawna]

WAH!
Already missing you and your lovely way with words. But if it is rest you need, dear heart, get thee to Italy!
BTW, tell your mom those Italian Chiles are growing like freakin weeds! I found my first San Marzano fruits yesterday and was ready to hand out cigars... :)
Just curious, why would you never want to live in a house?
Have a well deserved break and see you in September!

Shawna

[Heather]

Enjoy! It sounds like a lovely way to spend August. Good luck on the book!

[kim]

I went through a mashed-avocado-on-toast phase too, ate it weekly for months on end.
Now you got me craving for rosemary pizza. Have a wonderful vacation/break!

[Shan]

I didn't think avocado toast could get any better -- and then you go and add mayo and mustard? Unreal! I'm trying this as soon as I can get my hands on a decent avocado. :)

Have a *wonderful* summer break!

[Emily]

We will miss you! But taking breaks is one of the most productive parts of working, so rest well! Also, if you ever want to further jazz up your plain avocado with mustard and mayo (though as you yourself say, it's pretty much impossible to get sick of the simple sandwich - when you're tired of avocado, you're tired of life...) try adding a smear of Paula Wolfert's herb jam on top. Mmmmm.

[Isabelle]

I love all your posts but this one was great. I haven't read Evangeline in many years so thanks for reminding me of what great words Longfellow wrote. And I'll definitely be trying the mayonnaise-avocado toast. Have a brilliant time in Italy! I'm heading to Vienna next week and I'm so excited!

[costa rica investments]

Brilliant, fun technique. In my delicious tags, and someday in a post. I'm so glad you posted this... I wondered how to do those and do I ever have a surplus of those necklaces! Awesome, thanks!

[Jenious]

With these recipes, brimming with the ease of summer eating, you're sending us off just right. Thank you. Bon voyage.

[cj]

Yes, what is with the house phobia? Please, please, please do no leave us hanging til September with the answer.

[Ann]

Your way with words will be missed, and I am so glad that you are taking the time you need for yourself!

[merle]

Have a wonderful time!
I look forward to your return.

[Dawn (KitchenTravels)]

Ah, Italy. I've only been once, but it's part of my soul (and my heritage). Can't wait to go back someday, but in the meantime, I'll look forward to - hopefully! - some fall posts from you about your trip. Enjoy unplugging!

And about "never" living in a house? Never say never. :)

[Molly]

Salmon mash! What a fine parting gift, oh my...

Enjoy your time away!