when seasons end i always feel like i am leaving a part of myself behind. in that happy/sad nostalgic way.
i think i'm dang ready to shoo this humidity away and get under a blanket.
i do believe it is my true natural habitat.
if i were an exhibit at a zoo, it'd probably be me on a couch, oblong bun on the top of my head, with my body buried in sweaters and scarves.
i'd have a creepy smile plastered on my face and stare right back at you looking at me, and then you'd want to leave and move onto the meer cats and i could continue spooning ice cream out of my mug and watching breaking bad on netflix.
i want a sandwich.
SANDWICHES, YES. it's obvious why everyone is obsessed with sandwiches.
i'd pick a good veggie sandwich over a meat one any day. it doesn't matter what the heck season it is, sandwiches are golden.
i like to think that making a good veggie sandwich is an art form.
in my perfect veg sandwich world, avocado is an absolute must.
there needs to be fresh crunch.
there needs to be juiciness.
there needs to be creaminess, the avocado has this covered.
there needs to be good crusty bread. i prefer it toasted.
there needs to be salt and pepper.
there needs to be something bold in flavor or spicy..like a flavorful spread or pesto.
and there should be lots of color! the more it looks like a rainbow the better.
i like to just wander around the produce at the market and see what pops out at me.
here i have fresh ciabatta bread, too-perfect-for-words-and-soon-to-be-gone tomatoes (wah), cucumbers, red onion, funky sprouts, romaine lettuce, avocado, and a little chipotle sun-dried tomato spread.
dip the cucumbers in the sauce to snack on.
there is grape juice too.
and hold up, does anyone drink concord grape juice on the regular?
this needs to change. drink that purple drink.
i made this exact sandwich for four days. for dinner. by myself.
it was probably the highlight of those days. i can't wait to eat it while i'm couch lounging under a blanket.
Avocado Chipotle Veggie Sandwich
inspired by wanting to eat sandwiches
fresh ciabatta, or other crusty bread
1-2 ripe avocados
1 large heirloom tomato
1/2 cucumber, sliced
a little red onion, sliced
cheese (optional..i added a few shavings of parmesan)
sea salt and fresh ground black pepper
mash up the avocado in a bowl with a squeeze of lemon and a liberal pinch of salt and fresh black pepper.
toast the bread. spread avocado on one side of the bread and chipotle spread on the other. layer on the other ingredients, smush together, and slice.
1 chipotle pepper in adobo + 1 tsp adobo sauce
1-2 tbsp mayo, sour cream, or greek yogurt
1/4 cup red pesto (i had a small jar of this in my pantry, i think it might be from
whole foods.. its just a pesto made with sun-dried tomatoes)
mix everything up.