I woke up to the birds singing this morning and the sun was just peeking through the bedroom curtain. Sometimes I can just tell it is going to be a great day, and this is one of those times. Spring flowers are in full bloom, butterflies are emerging from their winter naps, and until the heat really kicks in and turns the hills from vibrant green to a muted brownish-green colour, all is lovely in Wellington.
Our daughter returned to school today to begin Term 4 which ends just before Christmas, and I managed to get out and complete a few errands early before working the morning away then proceeding to the kitchen to fix myself a simple yet scrumptious light lunch on the patio. I then began working away a bit longer until it’s time for school to let out for the day.
What a life…I am very thankful for the opportunity to be so free and work at home so I can be here for our daughter after school. I am also thankful for my loving and kind husband who helps out so much. I guess there are plenty of things in today’s world to get upset about…nasty people, bad economy, political posturing, upcoming elections, discourteous drivers, and even crime and punishment if you really want to fuss…but none of that can bother me right now as I count my many blessings and quietly enjoy the bliss that is a wonderful Wellington summer in the air.
(This is "Buttercup" the Monarch that our daughter raised from a tiny caterpillar.)
Today’s lunch is also a great light snack or, in smaller portions, a tasty appetizer (entrée to Kiwis and hors d’oeuvres to anyone feeling French). In any case, however you fix this quick & easy dish, I am sure you will find it as tasty and refreshing as I did.
INGREDIENTS:
*Tuscan Ciabatta Bread
1 Tsp Extra Virgin Olive Oil, good quality fruity dipping oil
1 Tsp Balsamic Vinegar, again – good quality for dipping
½ Avocado, mashed
*Fresh Semi-Soft Goat Cheese
*Fresh Tomato Slices
*Freshly Ground Black Pepper
*Amounts vary to individual tastes.
DIRECTIONS:
In a small bowl, mix the oil & vinegar together.
Slice off a moderately sized chunk of bread, then split it in half horizontally for two open-faced sandwich halves.
Drizzle the oil/vinegar mixture over the bread as evenly as possible.
Now top the bread with mashed avocado and cheese, then finally tomato.
Finally, sprinkle lightly with pepper and serve (or eat) immediately.
If you still have any oil/vinegar mixture left, sop it up with your last bite of bread…Mmmm good!
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3 Thoughts & Remarks:
Yum my two favorite things, goat cheese and avocado!
yeah... i'm home-schooling my children and this 4th term is quite short to the end. it's just like... oh, no. it's holiday again!
we miss having monarch. still germinating the swan plants in our plastic house. perhaps they'll come back next year when the plants are growing bigger.
i don't really fancy goat cheese. it smells to my nose. but i don't mind feta cheese though. are they the same? love avocado!
This looks beautiful and delicious. I will live summer vicariously through you as it is starting to get COLD here!
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