Life's been super full lately. Like bursting at the seams, exploding in every direction full. I moved. I got a real person job, then lost it. I made new friends. I've surfed everyday. Gardened and cleaned and weeded in exchange for a place to live. Realized what things were important in life still, and realized some that weren't. Went to my first ever music festival. Life is so entirely different right now than it was this time last year.
I've been thinking a lot lately about what makes a life. What are important things you should have in it, and what aren't. How you should try to decide what to do with everyday. Learning how to let go of what you thought was what you wanted but maybe now it doesn't fit anymore. And accepting new thoughts of things you maybe want that you never ever did before. I made a resolution to stop planning. To just show up and go with the flow. Before maybe I told myself that was lazy, or that I wasn't 'trying' for anything. That somehow it was lesser. But all I've been doing lately is just filling my time with things that are exactly what I want to do and not worrying about anything that isn't exactly right this minute.
Byron Bay, NSW Australia
Australia seems to get my idea that a smashed avocado on toast is pretty much perfection. Loads of cafes and breakfast spots around here all seem to feature it on their breakfast menu. And it is perfection. I love shrooms almost as much as avocados, so this is the best of both worlds. This recipe's pretty simple, but then most of the best things are.
Mushrooms and Avocado on Toast
2 Slices Toast(gluten free or otherwise)
salt and pepper to taste
slice of lemon
1/4 cup sliced mushrooms
clove of garlic
2 tsps vegan butter
sprig of fresh parsley
In a pan heat the vegan butter on medium heat, stirfry garlic til slightly browned. Add shrooms, salt, pepper, and parsley. Cook til softened and browned. Top one slice toast with shrooms
Smash avocado with a fork in a bowl, then spread on toast. Sprinkle with salt and pepper. Serve with lemon slice.