I’ve joined the avocado toast club. I’ve been enjoying them since the summer, but somehow I missed when the “avocado toast” trend started (when was that?). I’m a little late to the party.

A ripe avocado, a dash, or two of chili flakes (some insist on Aleppo Chili flakes), a sprinkle of good salt (Maldon sea salt or pink Himalayan salt) and a drizzle of extra virgin olive oil. Mash and spread on whole grain bread (toasted or not) with a squeeze of lemon. Pretty darn good.