I don’t know if it’s because I’m too lazy to cook, or because I’m too lazy to type out recipes, but D-Feast Friday seems to bring out the low-maintenance in me. I feel like I make real recipes all the time, but none of them are exciting enough to share. And there’s something so enticing about a meal that tastes way too good for how simple it is to make.
I’m not kidding: I went through a phase earlier in the summer when avocados were all I wanted to eat. It was the first time I’d ever really even noticed them, and suddenly I couldn’t stop thinking about creamy yummy beautifully yellow-green avocado flesh. If I were less glamorous, I would have eaten them straight from their skins with a spoon. Instead, I found this recipe (I can’t remember where), which is the next best thing.
One big fat tomato
1/2 tbsp of chives, minced
Slice the avocado. Slice the tomato. Layer the slices on two plates so that they look beautiful and delicious. Squeeze the lemon so that the juice is divided evenly over the two plates. Sprinkle chives and salt on each.
Sit in front of the TV and eat, while you silently congratulate yourself on being such a health-conscious person.