Mr. Alpenglow is reading the Daybooks of Edward Weston, the great American photographer known for his sensual still lifes of peppers and shells. One word that comes up a lot in Weston’s journal entries is aguacate — avocado. He eats them plain for breakfast or lunch, occasionally with a bit of salt, and serves them to guests with honey or cottage cheese. Nancy Newhall, a prominent photography critic, once visited Weston in Carmel, California from New York and reported:”The Weston way of life, we learned, involved the minimum time and effort in the kitchen or at the dishpan. Breakfast was coffee; you could help yourself to fruit and honey if you liked. Lunch was eaten in the hand – a hunk of cheese, a few dates, an avocado. Around four o’clock, when light gets bleak in the west, there was a cry for “Coffee!” At nightfall, all hands dropped work and joyously collaborated to make supper a feast. I found this simplicity and freedom exhilarating.” Always with Weston in mind, Mr. Alpenglow has experimented with several takes on avocado toast. This one is unquestionably perfect — crusty oatmeal bread spread with one whole ripe avocado, topped with olive oil, vibrant Aleppo pepper, and smoked sea salt.



for one serving:
1 thick slice of your favorite bread
1 ripe avocado
extra virgin olive oil
Aleppo pepper
Maldon smoked sea salt

Turn on your oven’s broiler. Drizzle olive oil on the slice of bread and set under broiler until the top is nicely browned. Spread the avocado on the toast. Drizzle some olive oil over it. Sprinkle a generous amount of Aleppo pepper and smoked sea salt and enjoy immediately.



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